The nations in which eating and cooking are given a high priority as important features of social and business life, notably France, Italy, Indonesia, and China, have cuisines that positively promote health. By contrast, our own fast food culture promotes high rates of disease that is related to diet.

Why are the Mediterranean and Pacific cuisines praised by nutritionists and physicians? First, the sources of protein include a lot of fish, including shellfish, squid, and octopus. Meat is likely to be lean chicken, goat, or veal. What these protein sources have in common is a low proportion of fat.

Furthermore, the protein is usually mixed with a carbohydrate, such as pasta or rice. The result is that the dishes contain optimum proportions of fat, protein, and carbohydrate, ensuring that the body is able to gain the energy it requires from the most appropriate source.