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Reapportion your plate.

Unlike the typical meals you’re probably used to, in which meat (usually red) and a starch (usually some sort of potato) take up most, if not all, of the plate, a plate in a Mediterranean meal is apportioned differently: half, if not more, is devoted to fruits and vegetables, another quarter to the starch (usually a whole grain), and the last quarter to a protein source (usually seafood or lean meat).

Even if you don’t change what you’re eating, you can make a huge, healthy difference simply by making your plate look more like one you’d find at a Mediterranean table.

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