Kales said the Mediterranean lifestyle grew out of necessity.
Kales said the Mediterranean lifestyle grew out of necessity. Olives, which are indigenous to the Mediterranean region, cannot be eaten raw, so people learned to cultivate and prepare them, including harvesting the ripe or semi-ripe fruit and pressing it into oil. The diet was plant-forward and relied on wild greens, fruits and vegetables in season, breads made of whole grains, and homemade wine. Meat and dairy were not regularly eaten. The lifestyle was agrarian, and people walked up to 10 km (6.2 miles) daily. They had adequate rest and took siestas in the afternoon.