Putting it all together, in an analogous way, the body, as an independent autonomous micro universe, is consisted of four fluids or ‘humors‘ (black ,bile, yellow bile, phlegm and blood) .
In today’s living, and adapting to the Santorini’s unique environment, we must reinstate the healthy balance of these humors, by facilitating the combined healing work of proper food, movement, harmonic acoustics and the Epicurean Philosophy of relaxation in a proper balanced environment.
In applying the Hippocratic concept of proper nutrition, it is worth looking into the core of recommendations as they were passed to us through the centuries.
According to Hippocrates:
“Positive health, requires a knowledge of man’s primary constitution, according to Empedocles, (what today we call genetics) and of the powers of various foods, both those natural to them and those resulting from human skill (today’s processed food). But eating alone is not enough for health. There must also be exercise (movement=life), of which the effects must likewise be known. The combination of these two things makes regimen, when proper attention is also given to the season of the year, the changes of the winds, the situation of his home (environmental Conditions) and the age of the individual. If there is any deficiency in food or exercise and improper environmental conditions, the body will fall sick”.
In applying the Hippocratic corpus of natural healthy nutrition, we must look at the inter-nutritional interaction of foods consumed today and to re-establish the needed balance in our daily living.
Today all health problems are initiated when, human cells respond to nutritional insufficiency with inflammation when the synthesis of cell membrane is disturbed, due to overconsumption of pro inflammatory Omega-6 fatty acids, at the expense of the predominantly anti inflammatory Omega-3 fatty acids (OMEGA-3 DIET). This is the first message our body sends us, that something is wrong at the cellular level.
The ancient Greek diet was rich in ω-3 and sufficient in ω-6 fatty acids, supplemented with natural extra virgin olive oil (ω-9) (WILD OLIVE OIL, EVOO)
For the ancient Greeks, protein is considered the top nutrient in the food chain In Greek the word protein is a synthesis of two words. Proti+ina. Proti=first and ina= thread (thread of life).
True to the legendary tradition of the Ancient Greek Health Centers (Asclepia), our menu will be free of meat and poultry. Only sea food will be included in our cooking.(PR0TEINS, ZEA)
The Greek sea is considered free of contaminants due to the mild industrial development of Greece, and the Greek coast line is full of blue flags, indicating the cleanness of the water and therefore the fish GAVROS and ANCHOVY caught in these waters are free of heavy metals, good tasting, and healthy.
Zea, also known as Triticum-dicoccum (emmer) is an ancient wheat that dates back to antiquity and was a key ingredient of the ancient Greeks, cultivated throughout the Ancient Greek world and slowly replaced during the late Roman period by wheat. It was also called by the Greeks Zeidoros, meaning the one who gives the gift of life.
Zea was first domesticated in the Eastern Mediterranean Hellenic world, and widely cultivated in ancient times. Archeologists argue that the depictions of the Goddess Dimitra of agriculture judging from the size of the seed do not show wheat, but Zea.
Zea was a key ingredient in the diet of the ancient Greeks. The Greeks did not eat bread made from wheat, they would rather give to the animals. They ate bread Zea or Barley. Only in great need ate barley mixed with wheat.
Flour was the basis of the many nutrients used in Ancient Greece. Following the Hippocratic notion that, food consumption must follow given “proper attention to the season of the year, and the changes of the winds” we customize our food selection accordingly.
We are replacing white wheat bread with barley and the oldest stone ground wheat in the world, that is Zea or Zeia (in greek, Zea= Life). It may look like the common wheat but it’s nutritional facts are a lot different.
Zea contains minimum gluten (5.0-9-0%), rich (double the amount) in total diary fiber 7.2-20.7% and protein (14.0-24.2%) including the amino acid lysine, which strengthens the immune system and is the key element in the biochemical functions of the brain, an array of vitamins (like A, E, B) and minerals, very rich in magnesium and with 40% more potassium than wheat flour, and is easily digestible
Greece, due to its variety and differences in soil composition, mild different local microclimatic conditions and abundance of clear fresh water used for irrigation, produces an abundance of fresh, seasonal, biologically grown vegetable nuts and fruits.
Additionally, we must take into account that the nutritional ingredients and food sources used on daily bases, are not only locally produced but will be imported, if needed, from the entire Ancient Greek world, extended and not limited, from the Gibraltar pillars, Africa and far into Asia.
As a matter of fact, the ancient Greeks were proud that, you can find in their food market different foods from different parts of the then known world.
Greek writers develop the most comprehensive list of herbs, nuts and other foods, which are not limited to the borders of what we consider Greece today. Therefore, we will include in our menu, nutrients in use during the Hellenistic world in an attempt to approach the Hippocratic- Pythagorean food notion.”
Proteins constitute one of the nutritional structural and functional pillars of the human body. In addition to sea food protein resources, we will reassure that the protein requirements, by our clients (visitors) will be met, on a daily bases, using a tasty blend of legumes, cereals, seeds and dairy products.
Hippocrates and Asclepius, also practiced vegetarianism as therapeutic regiment. In addition to sea food protein we supplement our daily menu to meet our clients protein needs in such a way. For example, beans contain all the essential amino acids (AA), but not the amino acids Methionine and Tryptophan in the required amounts. So we say that beans have these two amino acids reduced (marginally). To keep the protein synthesis mechanism in place, we supplement these amino acids with other foods, which contain several amounts of Methionine and Tryptophan.
For example, bread is rich in Methionine and Tryptophan, so it can be supplemented with selected beans and provide the body with complete protein. On the other hand wheat flower (bread etc) is limited in the amino acid lycine. We replace wheat flour with Zea which is rich in the amino acid Lycine, vitamins (like A, E, B) and minerals (such as very rich in magnesium) and with 40% more potassium than wheat flour to supply the body with all the essential amino acids.
Oleocanthal mg/Kg 107
Oleacein mg/Kg 51
Oleocanthal + Oleacein (index D1) mg/Kg 158
Ligstroside aglycon (monoaldehyde form) mg/Kg 77
Oleuropein aglycon (monoaldehyde form) mg/Kg 65
Ligstroside aglycon (dialdehyde form) mg/Kg 233
Oleuropein aglycon (dialdehyde form) mg/Kg 86
Total tyrosol derivatives mg/Kg 416
Total hydroxytyrosol derivatives mg/Kg 202
Total phenols analyzed 619 mg/Kg
Traditional organic cultivation carefully selected wild olives harvested by hand. It takes about 20 kg of green olives to produce a kg of oil. It is superb, medicinal and hard to find.
Cold pres extraction
Highest levels of oleocanthal and oleacein
Oleocanthal: 528 mg/Κg
Oleacein: 194 mg/Kg
Oleuropein aglycon: 168 mg/kg
Ligstroside aglycon: 371 mg/kg
Superior extra virgin ( oxicity: less than 0,16)
Unique, superior taste
With strong aroma of olives and wild herbs
Additionally, our wild olive oil has very high content of Squalene known for its anticancer properties. . The average extra virgin olive oil has 136-700 mg/100gr, or bout 7-9 mg/gr of oil.
Wild olive oil has more than three times that amount*.
“Olive Oil contains up to 300-fold more squalene than other vegetable oils and up to 5,000-fold more than some vegetable foods”,the other significant but rare source of squalene is in deep-sea shark varieties.