Photos by Sarah Sole
Though the Mediterranean area is known as a tourist destination, the culture’s cuisine is also popular – and with good reason.
Mediterranean food is associated with the lowest incidence of chronic inflammatory disease in the world, according to an article titled, “The Immune Protective Effect of the Mediterranean Diet,” published in the journal, Endocrine, Metabolic & Immune Disorders-Drug Targets.
At Mykonos Taverna in Gahanna, owner Christos C. Poulias is well aware of the healthful advantages of his Greek dishes.
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“The Mediterranean diet is mainly based on eating more fish, less meat and a lot of vegetables,” he says.
While inclined to provide nutritious dishes, Poulias goes to great lengths to make sure his customers enjoy the food as well.
“On the menu, we use all natural ingredients; everything is made from scratch. We don’t use any additives, fillers, food colorings or any kind of food enhancers,” he says. “We’ve been here in Columbus for almost 20 years. It’s a family owned business. It takes a lot of work; that’s why we are here at 6 a.m.”
Olive Oil
A big problem with some modern diet crazes is the theory of avoiding fat. Actually, one of the big reasons it is hypothesized that Mediterranean food is so healthful is due to the very generous portions of olive oil that are used in a variety of dishes.
In fact, olive oil has been extremely prevalent within the Mediterranean cuisine since nearly 6000 B.C. Olive oil is so common within these diets that an average Greek person consumes 25-30 milliliters a day of the oil, according to a study published in Toxicology and Industrial Health in 2009.
Olive oil contains a bioactive fatty compound called oleocanthal. This compound, along with many others found within olive oil, has been shown to have beneficial effects on cancer, joint-degenerative diseases and brain health, according to a review published in the International Journal of Molecular Sciences.
Less Salt
A mainstay of Mediterranean diets, according to www.mayoclinic.org, is the habit of replacing salt with alternative spices.
Salt has been shown to increase risk of hypertension, cardiovascular diseases and stroke, according to a review published in Nutrients in July 2014. Utilizing herbs and alternative spices allows for a decrease in salt intake and an increase in interesting (and possibly beneficial) compounds that are found naturally within the herbs and spices.
Poulias appreciates this and makes sure that his food is up to par with Greek culinary standards.
“We don’t use any salts, butters, anything to that effect. Everything that we make is just like you would make at home,” he says.
Desserts
It’s hard to say no to desserts, so luckily, Mediterranean options favor natural ingredients chosen for flavor instead of processed ones.
As many are aware, honey is a much better alternative to refined sugar. According to WebMD, honey has been associated with lower incidence of harmful food pathogens in vitro. Also, honey has been connected with lower severity of allergies.
“The desserts we have here are made with less sugar and more honey products. They are made with less butters and less corn syrups and more real lemon flavors and more cinnamons. They are also made with more nuts,” Poulias says.
New Albany resident David Allen is a contributing writer. Feedback welcome at ssole@cityscenemediagroup.com.
