{"id":653,"date":"2017-08-15T13:22:58","date_gmt":"2017-08-15T17:22:58","guid":{"rendered":"http:\/\/blogs.bu.edu\/salge\/?page_id=653"},"modified":"2017-08-15T13:40:09","modified_gmt":"2017-08-15T17:40:09","slug":"poultry","status":"publish","type":"page","link":"https:\/\/blogs.bu.edu\/salge\/poultry\/","title":{"rendered":"Poultry"},"content":{"rendered":"<p><img loading=\"lazy\" src=\"\/salge\/files\/2017\/08\/Screen-Shot-2017-08-15-at-1.22.19-PM.png\" alt=\"Screen Shot 2017-08-15 at 1.22.19 PM\" class=\" wp-image-654 alignright\" height=\"182\" width=\"212\" \/>In Crete in 1960, a person consumed a mere 13 ounces a week of meat, poultry and fish combined. While foods from animal sources were scarcer on the classic Mediterranean menu, you can enjoy poultry a few times a week. Chicken cacciatore, anyone?<\/p>\n<p>Back to <a href=\"http:\/\/blogs.bu.edu\/salge\/the-mediterranean-diet-pyramid\/\">Mediterranean Pyramid<\/a><\/p>\n<p style=\"text-align: center\"><a href=\"http:\/\/blogs.bu.edu\/salge\/meat-group\/\">meat<\/a> <span class=\"style16\">|<\/span> <a href=\"http:\/\/blogs.bu.edu\/salge\/eggs\/\">eggs<\/a> <span class=\"style16\">|<\/span> <a href=\"http:\/\/blogs.bu.edu\/salge\/644-2\/\">fish<\/a> <span class=\"style16\">|<\/span> <a href=\"http:\/\/blogs.bu.edu\/salge\/sweets\/\">sweets<\/a><span class=\"style16\"> | <\/span><a href=\"http:\/\/blogs.bu.edu\/salge\/poultry\/\">poultry<\/a> <span class=\"style16\">|<\/span> <a href=\"http:\/\/blogs.bu.edu\/salge\/dairy\/\">dairy<\/a> <span class=\"style16\">|<\/span><\/p>\n<p style=\"text-align: center\"><a href=\"http:\/\/blogs.bu.edu\/salge\/beans-legumes-and-nuts\/\">beans<\/a> <span class=\"style16\">|<\/span> <a href=\"http:\/\/blogs.bu.edu\/salge\/olive-oil\/\">olive oil<\/a> <span class=\"style16\">|<\/span> <a href=\"http:\/\/blogs.bu.edu\/salge\/fruit\/\">fruit<\/a> <span class=\"style16\">|<\/span> <a href=\"http:\/\/blogs.bu.edu\/salge\/vegetables\/\">veggies<\/a> <span class=\"style16\">|<\/span> <a href=\"http:\/\/blogs.bu.edu\/salge\/grains\/\">grains<\/a><\/p>\n<p style=\"text-align: center\">also: <a href=\"http:\/\/blogs.bu.edu\/salge\/water\/\">water<\/a> <span class=\"style16\">|<\/span> <a href=\"http:\/\/blogs.bu.edu\/salge\/wine\/\">wine<\/a> <span class=\"style16\">|<\/span> <a href=\"http:\/\/blogs.bu.edu\/salge\/physical-activity\/\">activity<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In Crete in 1960, a person consumed a mere 13 ounces a week of meat, poultry and fish combined. While foods from animal sources were scarcer on the classic Mediterranean menu, you can enjoy poultry a few times a week. Chicken cacciatore, anyone? Back to Mediterranean Pyramid meat | eggs | fish | sweets | &hellip; <a href=\"https:\/\/blogs.bu.edu\/salge\/poultry\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Poultry<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":6783,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/pages\/653"}],"collection":[{"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/users\/6783"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/comments?post=653"}],"version-history":[{"count":3,"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/pages\/653\/revisions"}],"predecessor-version":[{"id":705,"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/pages\/653\/revisions\/705"}],"wp:attachment":[{"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/media?parent=653"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}