Keith Floyd is best known as a great chef and a great drinker. But not many people know is that he now lives in Spain. Here he enjoys the climate, the relaxed lifestyle, the wonderful fresh fruit and vegetables and also the wine. Ever Wondered sent him out onto the streets of Seville to see if all the fuss about the healthy Mediterranean diet is true or just a load of tosh
Keith’s first visit is to the olive plantations to meet Javier Sanchez Perona, a research scientist at the Seville Institute of Fat.
Keith: So what are you actually working on?
Javier Sanchez Perona: We are currently researching the effects of fat on health.
Keith: So what’s so good about olive oil then?
Javier Sanchez Perona: The most important characteristic of olive oil is the high amount of oleic acid. This is one of the fatty acids contained in olive oil. It accounts for about 75% of total fatty acids. The main reason why olive oil is so special is because it can reduce the risk of mortality from cardio vascular diseases. This is achieved by reducing the total amount of cholesterol in the plasma and increasing the levels of good cholesterol.
Keith: So in fact it’s much better than animal fat. But there is one question I have to ask you, the Spanish eat an awful lot of ham and very fatty pork, how do you justify that?
Javier Sanchez Perona: Yes it’s true that we eat a lot of ham pork, but in Spain we have a special kind of pig, an Iberian pig, which is special because they eat acorns and they are allowed to exercise. Also they have a fatty acid composition which is very similar to that of olive oil.
Keith: But why do you say that we should use more olive oil in our food?
Javier Sanchez Perona: Well I think it’s very interesting that in spite of being more expensive than other vegetable oils, it lasts longer when it is used for frying. This is because the fatty acid and the minor component composition, makes olive oil more resistant to oxidation by heating.
If you would like to find out more on important health issues then have a look at course U205 Health and Disease
After Keith’s quick tour of the olive groves, a coffee in the Bull Bar and then lunch with Professor Jose Vega from Seville University is the order of the day
Keith: Is the Mediterranean diet as healthy as people think?
Prof. Jose Vega: Yes, I think so. We eat for energy and nutrition and the energy giving food should be 60% carbohydrate, 30% fats, and 10% proteins. A Mediterranean diet keeps to these ideal proportions because it uses few industrialised products that contain salt, animal fats, and sugar and instead uses fresh fruits and vegetables which contain fibre, vitamins, and minerals.
Keith: So how does the body use these ingredients?
Prof. Jose Vega: The body use oxygen as a fuel to burn food stuff and produces energy, but during the process some oxygen liberties are forming. These namely attack the biological tissue particularly the cell membrane, making the organisms susceptible to degenerative diseases, such as heart disease, cancer or even Alzheimers. So to help the organism fight against this situation we have a body of enzymes which needs vitamins and minerals in order for it to be fully active. That’s where the Mediterranean diet steps in, as it supplies all the essential ingredients.
If you would like to explore the everyday aspects of health and enhanced wellbeing then have a look at course K203 Working for Health
A trip to Seville wouldn’t be complete without tasting the local wine, so Keith decides to meet up with Dr Ana Troncoso find out if a glass of wine can actually help the diet
Keith: I have been told by experts that the Mediterranean diet is good for you, I know that olive oil is good for you. But what about this wonderful stuff, red wine, this can’t be good for us?
Dr. Ana Troncoso: It is very beneficial for us, red wine contains antioxidants called flabaloids which are very beneficial for your health.
Keith: Does that apply just to red wine?
Dr. Ana Troncoso: It’s mainly red wine because red wine is made with the whole grape, with all the solid parts, the flesh, the skin and the pips. White wine and rosé wine are made just with the juice. So they have anti-oxidants but they are poorer. We have also discovered now, that another compound which also comes from the skin of the grape, called respiratol has anti-cancer activity. So we could say that red wine not only helps you to prevent cardio-vascular diseases, but also possibly cancer and other degenerative diseases.
If you would like to find out more about this subject, here are a few suggestions.
Books you can read
Healthy Mediterranean, Hermes House, ISBN 1840382244
Healthy Food Directory, Michael Van Straten, Gill And Macmillan, ISBN 0717128814
Olive Oil: From Tree to Table, Peggy Knickerbocker, Chronicle Books, ISBN 0811813509
Eat Your Way To A Healthy Heart, Liz Applegate, ISBN 0735200335
Encyclopaedia of Spanish and Portugese Wines, McWhirter, Prenctice Hall and IBD, ISBN 0671759558
Links You Can Surf
For more information on Mediterranean Food
If you think you might be interested in studying more about these subjects, find out what the Open University has to offer.
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