Almost any nutritionist will tell you that the Mediterranean diet has the highest health standards on the planet, if not the best.
The modern Mediterranean diet emphasizes whole foods, nuts, fruits and vegetables. It restricts red meat, added sugar, refined carbohydrates and other highly processed foods.
Here are some pros and cons of the Mediterranean Diet so you can decide if it’s right for your health and lifestyle:
- It is incredibly adaptable and not restrictive
- It’s low in saturated fat
- It is beneficial to your cardiovascular system
- It may help you lose weight
- It has the potential to lower the risk of diabetes and cancer
- It has the potential to alleviate depression
- It may improve brain health
- It’s easily adaptable if you’re vegetarian or gluten-free
Although there are some excellent pros, there are a few cons too:
- It has the potential to raise your grocery bill
- It does necessitate some preparation
The benefits of the Mediterranean diet far surpass the disadvantages. Some of the drawbacks aren’t even drawbacks! They’re just little quirks that come with switching to a nutritionally balanced, minimally processed diet. The Mediterranean diet is worth a try because it doesn’t take out any major food groups, is easy to adjust, and has many health benefits.
For more detailed information on each of the pros and cons listed above, check out this great article we found or do an internet search of your own!
Let’s start with an anti-inflammatory Greek Pork Kabobs recipe so you can eat dinner as the Mediterraneans do!
Greek Pork Kabobs
- ½ cup olive oil
- ¼ cup fresh lemon juice
- ¼ cup honey
- 2 Tbsp balsamic vinegar
- 1 Tbsp minced garlic
- 1 Tbsp minced fresh oregano or 1 tsp dried oregano
- 1 Tbsp minced fresh thyme or 1 tsp dried thyme
- 1 ½ tsp minced fresh rosemary or ¾ tsp dried rosemary, crushed
- Salt and pepper to taste
- 2 lbs pork tenderloin cut into 1 ½ inch cubes
- 24 cherry tomatoes
- 2 large bell peppers any color, cut into 1 ½ inch pieces
- 1 large sweet or red onion cut into 1 ½ inch pieces
- Refrigerated tzatziki sauce optional
- In a bowl, whisk first 10 ingredients until well blended. Pour ½ cup of the mixture into a shallow dish. Add the pork and turn to coat all sides. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
- When ready to cook, preheat grill to medium.
- Drain pork, discarding marinade. On 12 metal or soaked wooden skewers, alternately thread pork and vegetables. Grill kabobs, uncovered, until pork and vegetables are crisp-tender, 12-15 minutes, turning occasionally and basting with reserved marinade during the last 5 minutes.
- Serve with tzatziki sauce if desired.
- Use favorite vegetables of your choice.
- This same recipe can be used to prepare chicken or steak kabobs.
- If using store-bought tzatziki sauce, check ingredients to be sure it’s made with no added sugars or preservatives. A good tzatziki sauce should be made with Greek yogurt, cucumber, garlic and fresh herbs.
- Try this recipe for a main dish or use smaller skewers and serve the kabobs as an appetizer.
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