Carrie’s Experimental Kitchen

Should you eat a Mediterranean Diet?

Earlier this week, an article was released by the New York Times regarding a study released by the New England Journal of Medicine. In the study, it showed that 30% of heart attacks, strokes and deaths from heart disease can be prevented in people at high risk if they switch to a Mediterranean diet. The diet helped those following it even though they did not lose weight and most of them were already taking statins, or blood pressure or diabetes drugs to lower their heart disease risk.

So what exactly does that mean? 

The Mediterranean Diet is grounded on the principles of enjoyment and pleasure. Foods, drinks and meals are best eaten with others, when possible, and savored. As you know from reading my posts or purchasing my recent cookbook, I try to follow many aspects of the Mediterranean diet, especially since I was fortunate to visit several Mediterranean countries over the last few years and see how this culture ate firsthand.  In many ways, I follow this exactly, with one exception as you all know…seafood.

Mediterranean meals feature foods grown all around the Mediterranean Sea including Italy, Greece, France, Spain, Morocco, Egypt, and Turkey to name a few. Eating the right portion sizes is key in the Mediterranean diet.


Grains (such as wheat, oat, rice, rye, barley and corn), Vegetables & Fruits should be eaten at most meals as they are a great source of vitamins, minerals, energy, antioxidants and fiber. These foods promote good health and weight control.


Olives & Olive Oil are key to the Mediterranean diet and is the principal oil used in cooking and baking. Extra virgin olive oil, the one I use, has the highest health promoting fats and other important nutrients. Besides tasting good, olive oil has also been used for centuries for therapeutic uses as well.


Nuts, Beans, Legumes & Seeds are good sources of healthy fats, protein and fiber and add flavor and texture to Mediterranean dishes.
Herbs & Spices add flavor to food reducing the need to add salt when cooking. You will notice in most of my recipes the recipe won’t list a measurement for salt; instead I’ll make a note to add “to taste”. Everyone’s tastes are different and by using these fresh herbs, many times no additional salt is needed.
 Cheese & Yogurt are eaten regularly in the Mediterranean diet, but in moderation. The calcium is important for bone and heart health.

Fish & Shellfish such as tuna, herring, sardines, salmon, mussels, clams and shrimp are rich in heart healthy omega-3 fatty acids and shellfish such as are a healthy protein  and are generally not battered and fried.

Eggs are a good source of protein and are a wonderful substitute for those that don’t eat meat. Lean cuts of meat are eaten in small portions, especially poultry which doesn’t have the high levels of saturated fats found in some cuts of red meat. When using ground meat, 90% lean/10% fat is a good choice.

Wine is consumed regularly but in moderation in the Mediterranean; which means up to one 5oz. glass per day for women and up to two 5oz. glasses for men.


Water is necessary for proper hydration each day and helps with the well being and energy levels. Each persons’ daily intake may vary depending on their body size, metabolic rates and activity levels; however, according to the Mayo Clinic, it is recommended that you drink eight 8oz. glasses of liquid per day.

Here are some recommendations and guidelines from

  • Bread Group: Eat no more than 1 portion of this group at any meal. A single portion size is as follows: 1 slice of bread, 1 (6-inch) pita, ¼ cup dry uncooked couscous, 2 ounces dry uncooked pasta, ½ cup dry uncooked oatmeal, ¼ cup rice (brown rice is preferable), ¾ cup dry unsweetened flake cereals, 1 (6-ounce) potato.
  • Vegetable Group: Eat as much as you like in this group! Vegetables provide few calories and lots of vitamins and minerals.
  • Legumes and Nuts Group: Eat no more than 2 portions from this group at any meal. A single portion size is as follows: 1 cup of beans including garbanzo, pinto, kidney, white, split, black-eyed; 1 cup lentils; 1 ounce of nuts including all tree nuts and peanuts.
  • Fruit Group: Eat no more that 2 portions from this group at any meal. A single portion size is as follows: 1 small (4-ounce apple), 1 small orange, 1 small banana, 1/3 melon, 3 dates, 2 medium-size fresh figs, 1 kiwi, ½ small mango.
  • Olive Oil: Use often, but use a teaspoon when pouring out of the bottle. Remember that it is very calorie-dense, so you want to keep portion sizes small.
  • Cheese and Yogurt: Try to consume low-fatand fat-free versions when possible. Do not consume more than 1½ teaspoons of grated cheese and 1 cup of milk or yogurt daily.
  • Fish and Poultry: Eat 15 ounces per week. A single portion size is usually 3 to 4 ounces. The rule of thumb is 1 serving size is the size of a deck of playing cards.
  • Eggs: Weekly consumption should be from 0 to 4. This includes eggs used in baking and cooking. A single portion size is equal to 1 egg.
  • Sweets: Generally 1 portion size is ½ cup. Sweets should be saved for special occasions.
  • Red Meat: Consume red meat only once a month. A single serving size is equal to 3 to 4 ounces.

A balanced and healthy diet consists of food and drink, as long as moderation and wise choices are made. For example, enjoying a small piece of birthday cake, savoring a few slices of grilled steak, or relaxing with family and friends with a glass or two of wine or beer are important aspects of being human. As always, moderation is the wise watchword. It is also important to have daily physical activity that includes strenuous exercise like running or aerobics, as well as leisurely exercise like walking, housework or yard work.





  1. Karen Downes
    March 2, 2013 at 10:44 pm - Reply

    I bought your book a couple months ago and I love it. I am so happy that the recipes are good for me because I make at least one a week. A favorite is the rosemary,sundried tomato hummus with whole wheat pita chips. My family asks for it all the time. My personal favorite is the lemon yogurt Basil chicken kebobs. I like to make them in the winter to remind me of summer.

    • Carrie's Experimental Kitchen
      March 3, 2013 at 1:56 pm - Reply

      Karen I’m so happy to hear that you and your family love the cookbook and that you’re using it so frequently. Would you mind adding this review to the site where you purchased the book or list it on I’d really appreciate it! 🙂

  2. Kirsten Madaus
    March 3, 2013 at 4:13 am - Reply

    Good advice. I think the key is everything in moderation, and you’re so right on portion size. Best thing we did was switch to smaller plates.

    • Carrie's Experimental Kitchen
      March 3, 2013 at 1:57 pm - Reply

      That is a wonderful idea about the plates Kirsten!

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