hat
Pou kèk tan, "Mediterane rejim alimantè a" se yon non nan kay la. Li te gen yon gwo kontni grès, ki se sitou akòz itilizasyon an jenere nan lwil oliv. Yon pati enpòtan nan cuisine Mediterane a se legim ak pwason kòm byen ke vyann nan modération. Sèlman diferans: fwi ak pasta. Grès ki soti nan pwason tankou makroel, somon, aran oswa ton se espesyalman "heartwarming". Li gen omega-3 asid gra ki kenbe sikilasyon san nan kò a ap koule tankou dlo.
eng
For quite some time, the "Mediterranean diet" is a household name. It has a high fat content, which is mainly due to the generous use of olive oil. An important part of the Mediterranean cuisine are vegetables and fish as well as meat in moderation. Only difference: fruits and pasta. The fat from fish such as mackerel, salmon, herring or tuna is especially "heartwarming". It contains omega-3 fatty acids that keep blood flow in the body flowing.