Yet the pattern of Mediterranean Diet has been identified in the fifties of the last century, within an influential study is the Seven Countries Study under the supervision of Ansell Keys, a researcher at the University of Minnesota, has been spent more than a decade in the study of life style, especially the impact of diet, and its relationship to heart disease and blood vessels, with about 13 thousand men in Finland, and southern Italy, the islands of Corfu, Crete, Greece, Japan, and Yugoslavia, the Netherlands, the United States. Keys was interested, in particular, high-fat food, and was one of the first researchers who uncovered the existence of «good» and «bad» fat, and pointed out that despite the limited medical care, and sometimes at the same time, increased intake of fat, participants in the study of the Italians and Greeks, lived for a longer life, and recorded with the lowest rates of heart disease. The fat that has been dealt with in Italy and Greece, in general, was unsaturated fats, and derived mainly from olive oil or fish. The highest rates of heart disease have been detected in countries where individuals deal with saturated fats such as Finland and United States. «Study of Seven» has provided to the world, the diet of the Mediterranean Sea, which was modeled along the lines of the prevailing model for lunch on the island of Crete in the fifties and sixties of the last century. However, the term «the diet of the Mediterranean», adopted in one form or another in 1993, during the conference organized by the School of Public Health at Harvard University with a non-profit organization that promotes the education and means of nutrition and food systems of traditional civilizations.
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