In article , Matti Narkia
writes
Other linolenic acid-rich ingredients of the Cretan diet--
walnuts, snails, and purslane--were replaced by his
margarine. Although linolenic acid's protective effects have
been corroborated in other studies, Ducimetière warns that
"the extraordinary [Lyon] results await confirmation"."

How typical! Purslane is lovely, and walnuts are too. And snails are
fabulous, especially Cretan ones.

But I saw lots of cheese in Crete, and also quite a lot of podgy locals.
Mind you, I also had the best-cooked fish I've ever had in my life in a
tiny roadside taverna.

--
Jane Lumley