The Atlantic diet is based, primarily in cooking, grilled, stew and baking rather than frying. The characteristics of the Atlantic Diet are:
• Abundance of seasonal food, local, fresh and minimally processed.
• Abundance of food from plants: vegetables, fruits, cereals, breads and grains, potatoes, chestnuts, nuts and legumes.
• Plenty of fish consumption, shellfish, molluscs and crustaceans, frozen or canned.
• Consumption of dairy products, especially cheeses.
• Consumption of pork, beef and game.
• Consumption of wine, normally with meals and in moderation.
• Use olive oil for dressing and cooking.
• Preferred Culinary preparation: cooking, iron, oven and stew rather than fry.
One of the internationally institutions acknowledged on the subject is the Atlantic Diet Foundation, created in May 2007 by the University of Santiago de Compostela, which was declared “of health interest” by the Xunta de Galicia. In addition, since 2002, it must be mentioned the biannual food and nutrition congress, held in Baiona , that works on the Atlantic diet so as to convert the Atlantic Diet in a global benchmark in healthy eating. Its members say that the pattern of Atlantic Diet should be established taking into account food whose consumption covered traditionally the majority of input energy, nutrients and nutritional components of interest.
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