Somerset Maugham says that “To eat well in England you should have breakfast three times a day”. I think that to live well anywhere in the world you should eat at least three times a day. Some of you may have thought of a Mediterranean diet, but when I talked about eating, the first thing I thought about is my region’s diet. And if I have to compare those to other diets, I would say that a typical diet from the south of Benin is equivalent to the Mediterranean Diet because although the nutritional values are lower in the Beninois diet, it is cheaper and easier to find than the Mediterranean diet in the southern region of Benin.
The Mediterranean Diet is rich in vegetables, fruit, ...view middle of the document...
At a closer glance, the Mediterranean diet closely mirrors the essentials of a low cholesterol diet, encompassing factors such as:
➢ High consumption of fiber, due to the high consumption of whole grains, vegetables, and fruits.
➢ Low amounts of saturated fat consumed.
➢ High consumption of unsaturated fats that are found in nuts, fish, and olive oil.
The Mediterranean Diet has certain types and amounts of food. If eaten for a number of years, it has been shown to reduce the risks of developing heart disease, cancer, and hypertension, type two diabetes, Parkinson's disease and Alzheimer's disease. Following the diet has also been linked with a reduced risk of early death and has proved a successful strategy for healthy weight reduction. You don't need any particular cooking skills to produce delicious meals fitting the Mediterranean Diet. According to a survey made by Katherine Hobson, it seems to be cheaper to eat a less healthful diet. Spanish researchers recently published a study in the Journal of Epidemiology and Community Health that showed that the more closely people adhered to a Mediterranean diet (associated with better health), the more money they spent on food. Those who adhered to the typical Western diet (associated with poorer measures of health) had "significantly lower daily costs," the researchers said.
I come from the south of Benin. In this part of the country, most of people like to eat ‘la pate’. It is made from corn also called maize. Maize is a cereal grain and a good source of vitamin B6. It provides an excellent source of potassium, phosphorus and magnesium. Maize can provide substantial amounts of vitamin A and the germ is rich in vitamin E. Maize oil also contains high levels of polyunsaturated fatty acids and natural antioxidants. However, of the three major cereal grains wheat, maize, and rice, maize has the lowest concentration of protein, calcium, and niacin. (KAMADI, 2013). The corn is dried, and then ground into flour. This corn flour is what makes pate, with hot water and a lot of stirring. We have a varied diet, and most meals consist of a starch with “stew” (a tomato-based sauce) or “soup” (what Americans would call stew; a thick liquid with vegetables), and some bite-size chunks of meat, fish, or chicken. Pats of starch are served on plates or bowls, broken into bite-size balls and drug through the soup; these are sometimes in communal dishes, and only the right hand is used to eat. Stew with rice or spaghetti is served individually as a main. Breakfast includes options such as bouillie, Quaker and Doko. Bouillie is porridge in French, Quaker is how oatmeal is called and doko is a classic fried dough ball eaten by itself or with bouillie. It is made with white flour, yeast, salt, and sugar. For lunch people in the south of Benin usually take riz-au-gras, Atassi, beans, couscous or pate. The riz-au-gras is a rice dished made by adding oil, tomatoes, and condiments while the rice is cooking. Also...