Mediterranean Diet
Shan_Wow89
Posts: 54 Member
I’ve been researching the Mediterranean diet, and finally decided to give it a shot. Has anyone else tried it? What are your thoughts? Id love more friends who are trying this diet as well! Feel free to add me.
On a side note, please keep negative comments to your self, I’ve already decided to try this diet and your negative thoughts are unneeded and unwanted.
On a side note, please keep negative comments to your self, I’ve already decided to try this diet and your negative thoughts are unneeded and unwanted.
31
Replies
-
sorry but 1. If you ask opinions and then specify no negative ones your not really asking for opinions.
That said as far as "diets" that are prenamed its a pretty decent one. Nicely rounded. I would put it in the same category as intermittent fasting, Its just a name added to my way of eating that sums it up, I dont really go out of my way to eat it its my natural eating pattern. So if it closely resembles how you eat and how you enjoy eating go for it, Nothing magic though. Sometimes putting names to things just complicates it, If you feel it seems restrictive in some way before starting i wouldnt even try. Just eat what you wanna eat.
Really depends on the type of person you are, If you do best with solid rules or not, And what foods satisfy you. We are all different
edit: i fully agree with @mmapags below me. This is a public forum, And alot of people here have alot of good imput. Trying to censor that imput will likely 1. Steer helpful people away when you seem negative why bother right and 2. Do yourself a disservice, Because youll miss out on important points of view. You did ask a question, Getting answers and making your own mind up using that information YOU asked for is not negative, Its just different points of view. No point in asking if you dont want to hear any answer except your already decided upon answer right? People here overall are helping we arent here to fight or judge eachother, Simply help with questions asked.37 -
If that is the way you prefer to eat and can comply, it'll work just fine. But it has not advantage over any other diet for weight loss. It all comes down to eating less calories than you burn. From a nutritional point of view, the Mediterranean diet is a healthy one overall. It can be light on protein for a very active person who gets a lot of exercise.
IMHO, you last sentence there come off pretty defensive and negative. You are posting on a public forum. You can't really censor what people write.
25 -
When I said keep your negative opinions to your self, I simply meant I don’t want people being nasty! I’ve seen a lot of that and it’s flat out unnecessary! If someone doesn’t agree with this diet there is a way to voice that without being negative.27
-
Shan_Wow89 wrote: »When I said keep your negative opinions to your self, I simply meant I don’t want people being nasty! I’ve seen a lot of that and it’s flat out unnecessary! If someone doesn’t agree with this diet there is a way to voice that without being negative.
I get that, But your a pot calling the kettle black in this situation, You started the negativity XD I stick by what i said in my advice portion anyway, Do it if its a simple transition you like, Dont if you dont. No one but you knows what works for you19 -
What are your calories/macros for the Mediterranean diet?4
-
Don't skip the olive oil6
-
The idea of "Mediterranean diet" is that you use olive oil in all cases rather than corn, rape, soy, peanut, coconut, or Penns.7
-
Of all the prescibed diets out there, it's one of the best, but it's still a prescribed diet, which I'm against, on principle.
A healthy diet is balanced and varied, no foods are off limit, all foods can be eaten in moderation. Nutrition is not about individual foods, but in a context of portions and proportions, dosage and frequency. And healthy eating is not just about having a healthy diet, it's having a relaxed and trusting relationship with food, and with your body: taking care to feed yourself properly, but at the same time enjoying food and allowing yourself pleasure from eating. You should be able to eat foods you like, foods that are attainable and affordable, foods that are in line with your ethical and cultural values.
The pushing of "The Mediterranian Diet" like it's some kind of trademark, is just nonsense; the mediterranian region comprises of many countries and districts, each with their own, often distinctly different traditions, changing through time, including today, and each family have their own versions of everything.26 -
JeromeBarry1 wrote: »The idea of "Mediterranean diet" is that you use olive oil in all cases rather than corn, rape, soy, peanut, coconut, or Penns.
That's a huge oversimplification and not an accurate representation.
17 -
It's a great way of eating. Several formal diets have been made in its image, including the now dead South Beach Diet, and the Dash Diet Weightloss Program. Basically: you've chosen a healthy way to eat!
If you can get to your goal weight without counting, yay for you. If you need to count calories, do it.7 -
Calories are around 1700, not sure on macros.TavistockToad wrote: »What are your calories/macros for the Mediterranean diet?
0 -
Shan_Wow89 wrote: »
Calories are around 1700, not sure on macros.TavistockToad wrote: »What are your calories/macros for the Mediterranean diet?
Is 1700 cals a deficit?2 -
The Mediterranean diet is a way of eating, just as vegan, vegetarian, and keto are. It is a healthy way of eating, but not specifically targeted for weight loss. You will still have to consume less calories than you burn to lose weight.16
-
I think it's one of the best named plans out there, it's just good sensible eating. As long as you use the food choice guidelines and are maintaining a calorie deficit, you should be fine. I tend to follow some of the guidelines myself, but as mmapags said, I do go for getting more protein, but from lean vegetarian sources (since I'm a vegetarian).
You might consider checking to make sure that you're getting enough protein (.65 - .85 gr per pound of ideal body weight or more if you're active) as dieters need more protein. Current dietary recommendations for protein are geared towards sedentary individuals at a healthy weight. Being active and dieting increase the needs for dietary protein.4 -
It's not really a "diet," except in that all ways of eating are diets. I think it is a sensible way to eat, and has a lot in common with many healthy eating plans. I tend to eat a lot like that (did before losing weight too), but not 100% since I don't live in the Mediterranean and like to eat as local as possible when fresh produce is available, and also like to take advantage of the many different sorts of ethnic options/groceries where I am.1
-
What are your goals?
If you're trying to lose weight, you need to be in a calorie deficit, regardless of how you eat. If you're just trying to live a healthier lifestyle, the Mediterranean is as good a choice as any.
I don't personally think following any named diet is necessary, but if you feel you need to, go for it. Just don't let following any particular diet make weight loss, fitness, or enjoying your meals difficult.6 -
I still have no idea what a 'Mediterranean' diet is. As far as I know, people in that region just eat a balanced diet of veggies, rice, pasta, meat, and healthy fats like olive oil... what's so special about it that it requires a special name?8
-
to lose weight you have to be in a calorie deficit. it doesnt matter WHAT you are eating, but you have to be in a deficit. eat fish and rice or hamburgers and pizza, as long as you are in a deficit.
and at 1700 cals/ day ... i would GAIN. (but thats me) so make sure you are in.a.deficit.
for the record, im anti any prescribed diet unless for medical issues (such as diabetes). lost 100 pounds eating the same foods i always have. just not as much
7 -
My rheumatologist suggested this diet to me. The type of fats in this diet, monounsaturated, are supposed to be good for inflammation. I have Rheumatoid arthritis. I also received some information from the Arthritis foundation that included nutrition/diet info. Without calling it the Mediterranian diet, it was the same type things.2
-
I suppose the way I eat is loosely MD in that I eat a crap ton of vegetables and some fruit, plenty of whole grains, legumes, lentils, etc and quite a bit of fish. I eat more poultry and red meat than is subscribed, but I also think it's kind of silly that they subscribe such a small amount of meat...my BIL is Greek and they eat a crap ton of red meat...namely lamb.3
-
I like it and the Mediterranean plate is balanced just the way I was trained to eat as a diabetic. Lots of fresh fruits and vegetables. An oil and vinegar dressing. A protein on the side (more fish than red meat).
I notice that the American adapted “Mediterranean” recipes go low fat and I think that is a mistake. That little bit of oil goes a long ways towards satiety.
Making my hummus I found out I enjoyed it a lot more when I added enough oil. Making it this way results in a macro profile similar to Edamame or peanut butter. Then it hit me. A balanced macro meal including the fats, are going to keep my blood sugars stable and give me that all day good feeling. Embrace the oil (in moderation).
Remember the Greeks were masters in moderation, and they are Mediterranean too.7 -
How to cook in a tajine, also Mediterranean.
https://www.thespruce.com/how-to-use-a-moroccan-tagine-23947540 -
I live in Rome, Italy and we eat the Med diet everyday. It's a very loose structure and is mainly what we called a "well ballanced" diet when I was growing up in Minnesota. Nothing magic, just an emphasis on fruits and vegetables, we tend to eat more carbs than protein, use EVOO for our main fat, legumes, nuts, and sweets of course. I think protein isn't pushed alot because this diet goes back centuries and people were too poor to afford meat more than once a week in the past. That has now changed. Actually, I find the macro breakdown MFP gives me fits very well with how we eat.7
-
How to cook in a tajine, also Mediterranean.
https://www.thespruce.com/how-to-use-a-moroccan-tagine-2394754
Tangine (the spelling I've always seen) Chicken is spectacular with an abundance of layered flavors!4 -
I like it and the Mediterranean plate is balanced just the way I was trained to eat as a diabetic. Lots of fresh fruits and vegetables. An oil and vinegar dressing. A protein on the side (more fish than red meat).
I notice that the American adapted “Mediterranean” recipes go low fat and I think that is a mistake. That little bit of oil goes a long ways towards satiety.
Making my hummus I found out I enjoyed it a lot more when I added enough oil. Making it this way results in a macro profile similar to Edamame or peanut butter. Then it hit me. A balanced macro meal including the fats, are going to keep my blood sugars stable and give me that all day good feeling. Embrace the oil (in moderation).
Remember the Greeks were masters in moderation, and they are Mediterranean too.
Mediterranean is not low fat. It's low saturated fats, but high Monounsaturated fatty acid, MUFA. They stress using olive oil, fatty fish like salmon or sardines, avocado, and nuts for fats.6 -
I like it and the Mediterranean plate is balanced just the way I was trained to eat as a diabetic. Lots of fresh fruits and vegetables. An oil and vinegar dressing. A protein on the side (more fish than red meat).
I notice that the American adapted “Mediterranean” recipes go low fat and I think that is a mistake. That little bit of oil goes a long ways towards satiety.
Making my hummus I found out I enjoyed it a lot more when I added enough oil. Making it this way results in a macro profile similar to Edamame or peanut butter. Then it hit me. A balanced macro meal including the fats, are going to keep my blood sugars stable and give me that all day good feeling. Embrace the oil (in moderation).
Remember the Greeks were masters in moderation, and they are Mediterranean too.
Mediterranean is not low fat. It's low saturated fats, but high Monounsaturated fatty acid, MUFA. They stress using olive oil, fatty fish like salmon or sardines, avocado, and nuts for fats.
Actually in the Mediterranean basin, there is no Salmon and there are no avocados cultivated. There is a lot of fish eaten. Bacala, Branzino (a huge favorite), sardines, smelts, shrimp, octopus and squid and clams. There are lots of nuts and cheeses, so saturated fats are not unknown. There are lots of vegetables in a huge variety and lots of fruits. Also, lots of herbs and spices, both cultivated and wild. And lot of legumes as well as grains and pastas. For meats, there is a lot of lamb, goat and some pork and beef.
Salmon is a North Atlantic and Pacific Fish. So, not indigenous to the Mediterranean Basin. Avocados are grown in California, Mexico and Central America. They are unknown in the Mediterranean.
FWIW, I am a Chef who has spent a career specializing in Mediterranean Cuisine. I am of Italian heritage and have studied the cuisines of the Near East, North Africa, Spain, the Provencal Region of France and Greece as well as extensive study of regional Italian cuisine.
Avocados and Salmon are not considered Mediterranean.26 -
OP, I'm a lifetime omnivore and an extremely active person. Over the last several years I have become very focused on how my food choices affect both my leanness and how I feel. During this time, I have been drawn to what I would describe as a Mediterranean way of eating. By this I mean a diet that is trending towards vegetarian - heavy on dark greens, fruits, grains, beans, etc. I use and enjoy olive oil, avocadoes and walnuts as part of my regular food choices. While I still consume and enjoy dairy products (eggs!!) and some meats, I have noticed that I often feel best when I consume a largely plant based diet that is supplemented with fish several times per week.
Additionally, I have recently read Dr Valter Longo's book titled "The Longevity Diet", that describes the latest science behind stem cell activation and regeneration. Longo is a longevity researcher at USC and a native of Italy. The focus of his book is slowing the aging process through a combination of dietary choices and a process that mimics the effects of intermittent fasting. A central premise in his book is that losing weight and reducing abdominal mass without losing lean body mass is one of the keys to a healthy life span. Towards the end of his book he outlines an example of a two week menu that I would characterize as "Mediterranean". It was an interesting read. Some of his TedTalks sessions are also on YouTube and you may find those worth a listen.
1 -
I like it and the Mediterranean plate is balanced just the way I was trained to eat as a diabetic. Lots of fresh fruits and vegetables. An oil and vinegar dressing. A protein on the side (more fish than red meat).
I notice that the American adapted “Mediterranean” recipes go low fat and I think that is a mistake. That little bit of oil goes a long ways towards satiety.
Making my hummus I found out I enjoyed it a lot more when I added enough oil. Making it this way results in a macro profile similar to Edamame or peanut butter. Then it hit me. A balanced macro meal including the fats, are going to keep my blood sugars stable and give me that all day good feeling. Embrace the oil (in moderation).
Remember the Greeks were masters in moderation, and they are Mediterranean too.
Mediterranean is not low fat. It's low saturated fats, but high Monounsaturated fatty acid, MUFA. They stress using olive oil, fatty fish like salmon or sardines, avocado, and nuts for fats.
It seems every time I google a Mediterranean recipe, if it is North American (measures in cups) it will also be low fat. I think Americans are losing out in the good fats.0 -
FWIW, I am a Chef who has spent a career specializing in Mediterranean Cuisine. I am of Italian heritage and have studied the cuisines of the Near East, North Africa, Spain, the Provencal Region of France and Greece as well as extensive study of regional Italian cuisine.
I would like to kidnap you, please.
17 -
I like it and the Mediterranean plate is balanced just the way I was trained to eat as a diabetic. Lots of fresh fruits and vegetables. An oil and vinegar dressing. A protein on the side (more fish than red meat).
I notice that the American adapted “Mediterranean” recipes go low fat and I think that is a mistake. That little bit of oil goes a long ways towards satiety.
Making my hummus I found out I enjoyed it a lot more when I added enough oil. Making it this way results in a macro profile similar to Edamame or peanut butter. Then it hit me. A balanced macro meal including the fats, are going to keep my blood sugars stable and give me that all day good feeling. Embrace the oil (in moderation).
Remember the Greeks were masters in moderation, and they are Mediterranean too.
Mediterranean is not low fat. It's low saturated fats, but high Monounsaturated fatty acid, MUFA. They stress using olive oil, fatty fish like salmon or sardines, avocado, and nuts for fats.
Actually in the Mediterranean basin, there is no Salmon and there are no avocados cultivated. There is a lot of fish eaten. Bacala, Branzino (a huge favorite), sardines, smelts, shrimp, octopus and squid and clams. There are lots of nuts and cheeses, so saturated fats are not unknown. There are lots of vegetables in a huge variety and lots of fruits. Also, lots of herbs and spices, both cultivated and wild. And lot of legumes as well as grains and pastas. For meats, there is a lot of lamb, goat and some pork and beef.
Salmon is a North Atlantic and Pacific Fish. So, not indigenous to the Mediterranean Basin. Avocados are grown in California, Mexico and Central America. They are unknown in the Mediterranean.
FWIW, I am a Chef who has spent a career specializing in Mediterranean Cuisine. I am of Italian heritage and have studied the cuisines of the Near East, North Africa, Spain, the Provencal Region of France and Greece as well as extensive study of regional Italian cuisine.
Avocados and Salmon are not considered Mediterranean.
You beat me to it! Baccala' isn't Med either, but it's been used here for a long time. The cod is salted and dried in Northern countries--Sweden, Denmark,etc. and then transported down here. It will keep that way for a long time with no refrigeration. It is placed in a fresh water bath for 3 days, changing the water 3 times a day, to soften it up and leach out the excess salt.
We can buy salmon and now, avocados. Changing things around with new foods has been done for centuries as they became available. This is not a bad thing. For me, someone can eat other things and still be within the parameters. Eating local, and fresh, is always a plus. It's a question of cost and availability. People in Northern countries don't have fresh produce in the winter. For them, eating frozen or canned is logical.4
This discussion has been closed.
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.4K Introduce Yourself
- 43.8K Getting Started
- 260.2K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.4K Recipes
- 232.5K Fitness and Exercise
- 427 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.7K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions