The Greek-Mediterranean diet is not a low-fat diet, but it is mostly vegetarian. Greeks the world's largest consumers of olive oil, with the average Greek using about 23 liters a year.
This diet means eating little and often - and at least once every four hours.
Unprocessed vegetable fats found in nuts, seeds, avocado and olives, cold-pressed vegetable oils such as canola and olive oils, and fatty fish are all favourites on this menu.Cheese, cream and butter should be eaten only in moderate amounts.
Alcohol and caffeine, however, should be limited because they kick off a desire for sweet foods.
A study of 22,000 Greeks showed that large amounts of the foods, combined with fresh fruit and vegetables, cut the chance of death from heart disease by 33 per cent.
The risk of dying from cancer was 24 per cent lower.
The diet, which varies from country to country, often includes monthly servings of meat and weekly meals of poultry, eggs and sweets.
Add lemon and oregano to everything
If you go to a Greek restaurant, almost everything you order is accompanied by a lemon wedge whether the main course is meat, cheese, fish, beans or vegetables. Greeks add it everywhere. Apart from the fact that it's a source of vitamin C, which is also an antioxidant, vitamin C also increases iron absorption when consumed with foods rich in iron such as meat and beans.
Also Oregano is added to meat, salads, potatoes, bread, sauces, marinades and salad dressings. It is an excellent source of antioxidants and it prevents the development of heterocyclic amines, substances present in cooked meat that may increase the risk of cancer; rubbing meat with oregano before grilling can have a protective effect.