When Evelyn Turner turned 50, she made a promise to herself: to take her health seriously. “I wanted something sustainable, not another fad diet,” she says. That’s when she discovered the Mediterranean diet — and she’s never looked back.
The Mediterranean diet is a way of life anchored on the ancient eating customs of nations such Greece, Italy, and Spain, not only a meal plan. It stresses fresh vegetables, fruits, whole grains, legumes, olive oil, salmon, and reasonable wine intake. One finds few processed meals and red meat.
“It’s about balance, not restriction,” says Dr. Lila Gomez, a nutritionist specializing in heart health. “And the research backs it up — this diet is linked to lower risks of heart disease, stroke, and even cognitive decline.”
Evelyn started simple: swapping butter for olive oil, adding leafy greens to every meal, and choosing fish over red meat a few times a week. “I didn’t feel like I was giving anything up — just eating smarter,” she explains.
She also embraced the Mediterranean approach to eating: sharing meals with others, enjoying the process of cooking, and not rushing through meals. “It’s more than what you eat — it’s how you eat,” she adds.
One of Evelyn’s favorite meals? Grilled salmon with lemon, a side of quinoa tabbouleh, and a small glass of red wine. “It’s satisfying, delicious, and I feel great afterward,” she says.
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Experts suggest starting gradually: incorporate olive oil, nuts, and fish into your weekly meals, and slowly phase out processed foods. “You don’t have to live in Greece to eat like you do,” Dr. Gomez jokes.
Now, five years later, Evelyn’s cholesterol is down, her energy is up, and she feels better than ever. “It’s not a diet — it’s a way of life. And one I’ll stick to for years to come.”
