Mataupu
Atalani taumafataga: o a mea e aofia ai ma o a ona aoga
Mea'ai maloloina
Based on fish and vegetables, this type of common diet in the Galician area is a great healthy diet option
The Mediterranean diet is a reflection of a healthy and balanced diet, but it is not the only option. We should not even leave the Iberian Peninsula to find another diet that serves the same purpose: the taumafa Atelani.
This diet, typical of the area of Galicia and the north of Portugal, has many elements in common with the Mediterranean, but stands out for its consumption of fish and vegetables typical of the area. Although the concept of the Atlantic diet dates back some 20 years, it is 10 years ago that it has begun to spread and study. This is explained by Dr. Felipe Casanueva, vice president of the Fundación Dieta Atlántica, who comments that it has been observed that the area of Galicia “has a greater longevity” than other areas of Spain.
“As it cannot be due to a genetic difference, and the climatic difference is relative, one of the explanations is that the difference lies in the diet», Develops the doctor.
This diet has a very special characteristic, because it not only gives importance to the foods that I eat, but also to the way they prepare and consume. «It influences the style of cooking and eating. What is given is a slow diet, the «slow cooking» What do they say now “, says the doctor and adds:” They take pot dishes, and meals that are made in the company of friends and family and are long. Also, this diet advocates leaving complications when preparing meals. «You must look for the simplicity in food preparation, to maintain the quality of the raw materials and, therefore, the nutritional value “, they explain in the foundation.
What is eaten in the Atlantic diet
As indicated by the Atlantic Diet Foundation, the foods that make up this diet are the following:
- Seasonal foods, local, fresh and minimally processed.
- Vegetables and vegetables, fruits, cereals (whole grain bread), potatoes, chestnuts, nuts and legumes.
- Fou iʻa ma figota o le sami, frozen or canned.
– Milk and derivatives falesusu, especially cheeses.
- Povi Meat, beef, game and birds.
- uaina, usually with meals, and in moderate amounts.
- Olive olive for dressing and cooking.
Finally, Dr. Casanueva points out the importance of the fact that it is a diet with a minimal carbon footprint. "O se vaega o tagata suʻesuʻe mai le Iunivesite o Santiago na suʻesuʻeina meaʻai eseese ma o latou tulagavae kaponi: o le Atelani o le tasi lea e sili ona laʻititi tulagavae," o lana tala lea. O le avea o se meaʻai e faʻamalosia ai le taumafaina o meaʻai masani ma meaʻai vavalalata, e le gata o le soifua maloloina, ae faʻapena foi le siosiomaga.