Ann Nutr Food Sci | Volume 5, Issue 1 | Review Article | Open Access

The Basic Principles of Pontian Diet

Thomas Sawidis

Department of Botany, Aristotle University of Thessaloniki, Greece

*Correspondance to: Thomas Sawidis 

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In this short communication, attempts have been made to provide the main characteristics and the health benefits of the Pontian Diet. A historical view as well as current evidence on the impact of such diet on human life and physiology has been discussed. Animal proteins are obtained from lactic acidic fermentation dairy products, while those of plant origin as well as carbohydrates are obtained from wheat crops. Dough products (pasta) during their preparation undergo the process of pre-baking, which improves their properties compared to common commercial spaghetti. The main lipid source for centuries was the cow milk butter and the most widely consumed animal fat which provides daily a sufficient amount of beneficial probiotic bacteria on human health.


Pontus; Pre-baked pasta; Butter; Starch globules; Lactic acidic fermentation; Digestion


Sawidis T. The Basic Principles of Pontian Diet. Ann Nutr Food Sci. 2021; 5(1): 1046.

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