The Atlantic Diet is the traditional diet of Portugal and Galicia (Northwest Spain). This gastronomical heritage has been proven to have many health benefits. It is associated with lower cardiovascular risk, lower cholesterol and lower rates of obesity. This does not come as a surprise since one of the main features of this diet is the high consumption of fish and the use of olive oil as the main fat source. Also, cooking methods which include boiling, stewing, roasting and grilling do not strip away the complex sugars, fiber, healthy fatty acids, vitamins, minerals, antioxidants and so on. Just like the Mediterranean Diet, the Atlantic Diet has a high consumption of fruits and vegetables, nuts and olive oil.

But what makes it different from the Mediterranean Diet is the high intake of seafood and fish since countries like Portugal are close to the sea so fish is easily available. Another feature of this traditional diet is the consumption of potatoes, cereal (rice and bread), broths with meat and cabbage, moderate consumption of lean meats and high water consumption. Atlantic countries favor the cultivation of vegetables. In fact, cabbage makes up a big proportion of this supply as it is the second most-consumed vegetable after potatoes in Portugal. This favoritism to cultivation reduces the carbon footprint per capita, making this a more sustainable diet than most. 

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