GyroBob, you (and I, perhaps) are taking this one-on-one tit-for-tat a little too seriously.
I have nothing against YOU as a motorcyclist, nor as a Man.
I have nothing against Dr.Davus as a cardiologist. I already said that.
I DO have a LOT to say against the average foodstuffs you will find in the average US supermarket, or the food you will find in the average US mall Foodcourt,
as opposed to the corresponding foodstuffs or foods in a European - better yet, Mediterranean equivalent.
I have lived, worked, visited the US extensively and was surprised to find "Italian Ciabatta bread" baked in the US has
sugar in the list of ingredients.
As an example, I researched breakfast cereal. The latest fad cereal is Kellog's "Miel Pops", the European equivalent to Honey Pops (or Honey Smacks?).
I was not surprised to discover that non only do the EU and US cereals differ in texture, but in the list of ingredients as well.
The EU version has almost twice as much cereal as the US counterpart, and about half as much sweeteners, these being sugar, honey and corn glucose in this order.
This difference is found in just about anything, it is a fundamental element of the difference in food culture between the two continents.
"I have little credibility" you say.
The Mediterranean Diet refers to recipes which, in most cases, have changed little from the times of Homer and his "Odissey" to the present day.
Sardines and anchovies fried in olive oil is... fried fish fried in olive oil, no more, no less. Quite a difference to cod breaded and fried in lard, don't you think?
Roast leg of lamb roasted with rosemary and salt, with onions and carrots is exactly that.
A baked apple is a baked apple, but you may boil it in a teensy-tiny "apple-size" pot if you wish.
I am certain wheat sown in Italy is different from what is sown in Ohio. I can't vouch for Poland or Sweden, but I know what is sown in Italy, my brother in law has a MS in Agriculture.
I am also certain wheat is ground to different levels of coarseness in the two continents, and that they will have different kinds of preservatives added.
This means the same recipes prepared with different grades of flour will, in the end, result in similar products but with different levels of digestibility.
I can assure you that many preservatives commonly used in the US are outlawed in Europe, and many types of GM grains widely used in the US (or pushed for distribution to Africa and Asia) are banned from Europe.
Celiac desease has a different distribution in EU and US not only because of ethnic diversity - most "white" US citizens descend from immigrants originating in Northern Europe - but also because of different diets and quality of some foods.
This is not my opinion, this is history.
All in all... Dr.Davis may well pro to be the Galileo of 21st Century nutrition...
...or he might not.
All things considered, chances are he will not.
The Mditerranean Diet has been around for over 4 thousand
documented years, and proved to be healthy.
May I repeat,
FOUR
THOUSAND
YEARS.
That is enough for me.
Ride well, and eat whatever fancies you.