In an interview with Oldways, U.S. journalist and food systems expert Michael Pollan explains that "The Med diet seems to me entirely consistent with the "eat food, [not too much, mostly plants]" approach. The food is real -- i.e. plants and animals humans have been eating for a long time, and plants are an important part of it."

Indeed, when nutrition experts counsel patients that struggle with weight management, or are at risk of heart disease, the Mediterranean diet is one of their favorite recommendations. That's because the Mediterranean diet has decades of research supporting its benefits, with promising new studies being released left and right. In a new study published this month, following nearly 4,000 adults for 5 years, people on a Mediterranean diet lost significantly more weight than those on a low fat diet. Similarly, in an April 2016 study of more than 15,000 adults from 39 countries, researchers found that each 1 point increase on the Mediterranean diet score was linked with a 7-10% lower risk of major heart problems (like heart attack, stroke, or death).

Pasta certainly plays an important role in delicious and nutritious Mediterranean cuisine. In fact, in a new British Medical Journal study, pasta was linked with a lower risk of death from all causes (as was whole grain bread, whole great cereals, total grains, and total bread). Part of what sets pasta apart from other grain foods is its unique structure. In a The Atlantic article, Dr. Furio Brighenti explains "how food structures affect the absorption of starches into sugars," which he has seen through studies of various types of pastas. "Even though they are made of the same thing, we absorb them differently." Perhaps then, it is no surprise that in a study of more than 10,000 U.S. adults, pasta eaters were found to eat significantly more fiber (about 2g per day) than pasta avoiders, and that "pasta, noodles, and cooked grains (excluding non pasta grains)" was linked with significantly better diet quality.