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Adopting just a couple of elements of the Mediterranean diet could cut the risk of cancer by 12%, say scientists. A study of 26,000 Greek people found just using more olive oil alone cut the risk by 9%. The diet, reports the British Journal of Cancer, also includes higher amounts of fruits, vegetables, cereals, and less red meat. A separate study found adding broccoli to meals might help men vulnerable to prostate cancer cut their risk.
 
The Mediterranean diet came under scrutiny after researchers noticed lower rates of illnesses such as heart disease in countries such as Spain, Greece and cyprus. They noticed that people living there generally ate more vegetables and fish, less red meat, cooked in olive oil and drank moderate amounts of alcohol. The latest study is one of the largest yet to look at the potential impact on cancer of the various parts of this diet.

Researchers from Harvard University persuaded thousands of Greek people of various ages to record their food intake over an eight-year-period. Their adherence to the Mediterranean diet was ranked using a scoring system, and the group with the worst score compared with those who followed a couple of aspects of the diet, and those who followed it the most closely.

The biggest effect they found - a 9% reduction in risk - was achieved simply by eating more “unsaturated” fats such as olive oil. But just two changes - eating less red meat, and more peas, beans and lentils, cut the risk of cancer by 12%.

Dr Dimitrios Trichopoulos, who led the study, said: “Adjusting one’s overall dietary habits towards the traditional Mediterranean pattern had an important effect.” Sara Hiom, from Cancer Research UK, said the research highlighted the importance of a healthy balanced diet. “It shows there are a number of things you can do, and there is no one ’superfood’ that can stop you developing the disease.”

The other study suggesting that food had the power to prevent cancer came from the Institute of Food Research in Norwich. Scientists compared the effects of adding 400 grams of broccoli or peas a week to the diet of men at high risk of prostate cancer - and in the case of broccoli found differences in the activity of genes in the prostate which other studies have linked to cancer.

Their findings raised the possibility that broccoli, or other “cruciferous” vegetables, such as cauliflower and Brussels sprouts, could help prevent or slow down the disease, particularly if the man had a particular gene variant - GSTM1. Professor Richard Mithen, who led the research, published in the Public Library of Science journal, said: “Eating two or three portions of cruciferous vegetables per week, and maybe a few more if you lack the GSTM1 gene - should be encouraged.”

Professor Karol Sikora, medical director of CancerPartnersUK, said the study was the first time in a properly controlled clinical trial that broccoli had been shown to change the expression of specific genes in the prostate gland. “Although the observation period was too short and the numbers too small to show that the incidence of cancer actually fell, it is the first clear demonstration that broccoli and presumably other cruciferous vegetables may well reduce cancer risk.”
This article was reported on BBC news, 2nd July 08.

Whether you live in cyprus, are a regular visitor or it’s your first holiday in Paphos… Eating out, or at least finding somewhere nice and with a good reputation, to suit your taste and your pocket, can be a tricky business. This has just been made a much easier thanks to ‘Paphos Eating’, a new and exciting website (www.paphos-eating.com) which has gone a long way to help you decide where to eat out and enjoy your meals. The website was launched in November 2006 and aims to encourage anyone who has eaten out in the area, to give honest reviews, with the opportunity to air your opinions and also rate each establishment with a number of stars. As there are currently over 500 independent reviews, it makes for interesting reading! Eating places are categorized, i.e. Chinese, Indian, Traditional Cypriot etc, and as we all know, ‘word of mouth’ is the recommendation that most people trust.  Plans for the future include an events calendar, so that you can see what special events eateries have in store.  This is a very informative and useful website for holidaymakers and residents alike and can only get better as more reviews are published.  You can register free and add your own reviews in an instant.  If the thought of trawling a website to find something suitable is not for you, then just go to the ‘Top Ten’ section which gives an up-to-date listing of just that – the current top ten favourite eateries.  With contact numbers and photos, it couldn’t be easier to find the perfect dining experience for you!

Currently the top 10 in March 08 are;

1. Sienna (Chloraka)
2. Gastronomie (Chloraka)
3. Goosefat and Garlic (Sea Caves)
4. Colosseum (Kato Paphos)
5. Flambe Master (Kato Paphos)
6. Viklari (Lara)
7. Taste of India (Kato Paphos)
8. Chloes 2 (Tomb of the Kings)
9. Brasileiro (Kato Paphos)
10. Grazie (Kato Paphos)

Visit their website and share your views of those restaurants featured at www.paphos-eating.com.

Driving around cyprus in your hire Car you will see a huge variety of flowers, bushes, shrubs and trees. One of the more interesting and native to the Eastern Mediterranean region is the Carob Tree. The Carob was highly prized by the Ancient Greeks amongst others, it has been cultivated for at least 4000 years and there are references to it in the Bible.  It has been called ‘St John’s bread’ or ‘locust bean’, and for a time it was thought that this referred to the ‘locusts’ that St John ate during his time in the wilderness.  However, although St John might have found the carob pod more palatable, he did in fact survive on the migratory insect variety!

The seeds of the carob were used as weights measure for gold, hence the name ‘carat’.  In other countries, the seeds have been ground and used as a coffee substitute, but here in cyprus, the ground seeds are made into Carob Honey or ‘charoupomelo’, a sticky, rich confection rather like molasses in consistency and delicious when it is enjoyed with bread or yoghurt and also used to flavour milkshakes.  The honey can be taken a stage further by kneading and stretching until it becomes a golden caramel colour and can be eaten as chewy toffee ‘pastelli’, often covered with sesame seeds.

Technically a legume, the carob is probably best known as a popular cocoa substitute, probably because it has only 1/3 the calories and is virtually fat free!  The ground-up pods are used for this and contain important vitamins and minerals and are used in many health foods.  The pods have also been widely used as animal feed and are relished by goats, pigs, cattle and rabbits, with carob flour being used in dog biscuits.

Remnants of the carob’s place in cyprus history can be found in Limassol next to the Medieval Castle near the old port.  The Carob Mill played a vital part in cyprus economy of the time and the carob became one of the islands’ most important exports.  It became known locally as ‘Black Gold’ and the mill which was originally built as warehouses, became the production centre for carobs where they would be collected, separated into the sub products, and then ground before being carried by donkey to the port nearby for global distribution.  The Mill is now a fascinating collection of restaurants, cafes and shops, and old mill machinery can be found dating from 19th century.

Coffee is perhaps one of the most widely traded commodities in the world – and is consumed as a refreshing beverage across the international landscape by people in diverse cultures – and each produces a variety suited to its own tastes. Some things never appear to change – and you will invariably find Nescafe on the menu wherever you go – and Starbucks coffee shops seem to be on a march of progress of their own!

However, in much the same way that food and its preparation helps to define the image and our perception of a country, the same applies to coffee. There are many variations on the theme of how this liquid refreshment is blended - and how and where it is served in the social framework of the local society.

This thought will find resonance with anyone who has ever lived in or visited cyprus. No Cypriot village is complete without a traditional coffee shop - the ‘kafenio’. It is the most important place in the village - a gathering point, the central point of communication, a place to meet friends, to play ‘Tavli’ ( the Greek version of Backgammon ) or just pass time by drinking a Greek coffee, tea, fresh juice or a home-made fruit squash. Greek coffee – as cyprus coffee is known - is ordered ’sketo’ (no sugar), ‘metrio’ (medium sweet) or ‘glyko’ (sweet). Each ‘kafenio’ has its own individual way of making coffee, so be to be sure of what you will receive it is best to state the number of sugars you want whilst ordering!

cyprus coffee is very different to the types of coffee you might be used to drinking in the rest of Europe.  It is served black and short, alongside a glass of water.  Sugar must be requested when the coffee is ordered due to the coffee being unfiltered; nothing should be stirred into it after it is served, as this would agitate the coffee remnants that would have sunk to the bottom of the cup. 

For the more adventurous culinary explorer, making your own cyprus Coffee is not too difficult. All you need to do is take a Cypriot size coffee cup as a measure - pour water into a small coffee pan and bring the water to the boil. For a ’sketo’ put 1-2 teaspoons of coffee into the boiling water and stir well, until it froths up. For a ‘metrio’ add one spoon of sugar. For a ‘glyko’ add two spoons of sugar. cyprus coffee is always served with a glass of cold water.

In case you are invited to someone’s house for a coffee, don’t be surprised if they turn their cups upside down onto the saucer after drinking it. There are some people who claim they can read your future from the coffee drains. Don’t be afraid to let them do it. It’s a nice way to start some small talk, and of course it depends on you how seriously you take the predictions!

One thing is for sure – wherever and whenever you’ve tried and tasted cyprus coffee, it’s an experience you will certainly savour. Not only will your taste buds be excited –  the associations of places and people will be rekindled when you think of this most Cypriot of sociable and hospitable recreations.

Considering that the tradition of wine-making runs through the veins of cyprus and it’s ancient heritage, it’s hardly surprising that this Country in the sun-drenched Eastern Mediterranean should be the source of unusual and innovative use of the essential raw ingredient – grapes!

Zivania (also Zivana) is a traditional Continue Reading »

Think of a country – cyprus. Now think of a beer – keo !

Yes, cyprus may be known for its sun-drenched beaches and vibrant nightlife scene – but enduring memories of a holiday spent in a hotel or rented luxury villa are easily spiced with the sights, sounds - and especially the tastes - of this island paradise in the Eastern Mediterranean.

When you’re back home thousands of miles away, just the mention of that cyprus Continue Reading »

Ask any tourist to name a Greek Cypriot food and the spontaneous response is likely to be Souvla or souvlaki along with perhaps kebab or moussaka. It comes as a surprise to some that the variety of cuisine available to the restaurant patron is quite varied if you include the speciality of the island, cyprus Meze – and the ‘ catch of the day ’ brought in by local fishing boats plying their time-honoured trade from picturesque settings such as agia napa harbour.Visitors will understandably enjoy being waited upon at the one of the many fine restaurants in cyprus, perhaps in Larnaca town centre or nearby Mackenzy Beach. However, if you are a permanent resident or have taken a holiday rental apartment or villa and have the facilities to experiment a little in your adopted kitchen, create your own gastronomic delight and join the Cypriot national pastime of devoting tender loving care to the preparation - and then the eating - of Souvla and souvlaki. Continue Reading »