It all started circa 1960 in several areas of the Mediterranean region, specifically the Greek island of Crete, other areas of Greece and southern Italy. Researchers were drawn to these areas because the adults living there had very low rates of chronic diseases, such as heart disease and cancer, as well as very long life expectancy. For examples, the natives of Greece had a rate of heart disease that was 90 percent lower than that of Americans at the time. (Mind you, heart disease and cancer are still currently two of the top killers of Americans.)

In addition to a physically active lifestyle, these Mediterranean natives consumed a diet that was rich in grains, fruits, vegetables, legumes, and nuts. In fact, more than 60 percent of the calories in their diets in the 1960s were supplied by these high-fiber, nutritionally-dense plant foods. The majority of the fat in the diet was provided by olives and olive oil, and fish and seafood was enjoyed at least twice a week. (Note: the latest recommendation from the USDA is to consume at least two fish meals, especially fatty fish such as salmon, weekly to increase longevity.)

Following this traditional 1960s Mediterranean Diet, foods from animal sources were limited as well as sweets. Water was abundantly consumed throughout the day and low to moderate amounts of wine were enjoyed, typically only with meals. Equally important, meals were enjoyed with friends and family.

Fast forward to the present, ongoing research continues to support the health benefits of the Mediterranean diet. In fact, one would be hard pressed to find a study that found that this type of eating style was unhealthy.

With the warmer weather and budding of plants around us, May is the perfect month to start enjoying more of a plant-based, Mediterranean diet and lifestyle. Here's some tips:

Cheers!

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See more here:
The Key To Longevity: Eat Mediterranean-Style