The document discusses the myth that Cretan migrants introduced the tradition of gathering and eating wild greens to Anatolia. However, the author's research found evidence that gathering wild edibles was a common tradition throughout Anatolia, including in central Cappadocia where no Cretan migrants settled. While Cretan Turks brought culinary traditions from Crete, gathering wild plants for food cannot solely be attributed to them. The document also compares wild edible plants recorded in different regions of Turkey and discusses the role of wild greens in local diets.
The document discusses the Cretan diet and its potential health benefits that have been studied since the 1950s. Some key findings from studies include very low mortality rates in Crete compared to other Mediterranean and Western countries. The Seven Countries Study in the 1960s first revealed the relationship between diet and heart disease. While olive oil consumption has been linked to benefits, more research is still needed to identify the specific dietary components or patterns responsible for the positive health effects associated with the traditional Mediterranean diet.
The document summarizes research on dietary changes in Crete, Greece over time. It compares data from a 1948 survey of the traditional Cretan diet to data from 2006-2007. The traditional Cretan diet was high in plant foods like olive oil, cereals, pulses, and vegetables. Animal products and bread were consumed in moderation. The modern Cretan diet still incorporates many traditional foods but has seen an increase in foods like fast food, soft drinks, and a decrease in cereal consumption from the traditional diet. While longevity in Crete remains high compared to other regions, chronic disease risks are rising with the dietary shifts away from the original Mediterranean diet.