Buy Y OINOMELON® SILVER 9%
EFI ARGYRI DIETITIAN NUTRITIONIST, MSc
SCIENTIFIC PARTNER OF HAROKOPIO UNIVERSITY
OINOMELO IN ANCIENT TIMES
Oinomelo is a sweet, aromatic drink based on wine which we frequently meet today in many variations with ingredients such as honey, herbs and spices. According to an opinion, it is the wine which is produced from honey and it is probably the first wine in human history. The original recipe has its roots back in ancient Greek times and in Hippocrates, the father of medicine, who refers to oinomelo as a medicine which everybody had to consume, whereas for the Romans it was a famous elixir, as they believed in its rich, beneficial properties. Apparently, Democritus used to drink oinomelo until his old age, as he believed in the wellness and longevity that oinomelo offers to man, as well as in its contribution to the immune system. Moreover, there are many references of oinomelo in Greek mythology as well. It is said that the nymph Melissa, Zeus’ nurturer, raised him by feeding him bread and oinomelo so that he would grow up faster and pursue his place among the Gods. Homer mentions oinomelo multiple times in his texts, as the witch Circe offered it to Ulysses’ sailors in order to seduce them. Of course, we must not forget its role in the everyday life of the Athenians, as well as in the symposiums, as it constituted a welcome drink in order to cleanse the palate and prepare it for the flavors of food. It is worth to mention the reference of oinomelo as a medicine by Nikolaos Mirepsos, a perfumer of the Byzantine age, who in the 13th century composed a collection of pharmaceutical recipes which is widely known as “Dynameron”. This work is written in the Greek language, it contains a lot of pharmaceutical recipes and indications and influenced the West European pharmacopoeia for three centuries.
NUTRITIONAL VALUE, BENEFITS & CALORIES
In modern times oinomelo is a special drink which can be enjoyed either warm or cold. The difference of oinomelo which is produced by “Oinomelos” compared to the other kinds of the market is that the recipe is based on the ancient Greek recipe of oinomelo with no sugar added. OINOMELO CALORIES Oinomelo which is produced by “Oinomelos” has 72 calories per jigger of 50ml, 40 of which come from fructose and glucose, nutritional elements which also exist in honey, a food which highly benefits our health, as it is widely known. Therefore, oinomelo of “Oinomelos” does not have many calories. NUTRTIONAL VALUE & BENEFITS Apart from its proven impact on the wellness and the immune system, honey has antimicrobial properties and also protects from gastroesophageal reflux which may be caused by alcohol consumption, as it creates a layer over the esophageal mucosa. “Oinomelos” follows all the necessary certified procedures, in order to keep the beneficial properties unharmed, since it is known that the value of honey is degraded if we let it come to boil. The other calories are due to the red wine, a daily middle portion of which is known to do wonders for our body. Red wine contains resveratrol (antioxidant) and it has been proven that it helps prevent cardiovascular diseases, some kinds of cancer, dementia, it helps fight the aging procedure and control hypertension. Oinomelo of “Oinomelos” has been certified by TÜV AUSTRIA Hellas with the EN ISO 22000:2005 for its trade.
So what is better than drinking along with your company a warm or cold glass of oinomelo with nutritional value, which pleases our heart and heals our body?
BRIEFLY
Efi Argyri is an acknowledged Clinical Dietitian – Nutritionist, MSc, who has voluntarily participated in research programs since the first years of her studies in the University, whereas in 2012 she completed her postgraduate studies in the Harokopio University of Athens, with orientation “Nutrition and Exercise”. Until today she regularly attends conferences and seminars in order to develop and improve her practices. She completed her traineeship in five hospitals of Attica (General Hospital of Elefsina “THRIASIO”: Nephrological and Gastroenterological Clinic, IASO Group, Children’s Hospital “Agia Sofia”/Pediatric Clinic, General Hospital of Athens “KORGIALENIO – BENAKIO” EES: Cardiological Clinic, Diabetes, Intensive Care Unit, General Hospital of Athens “ALEKSANDRA”: Maternity and Oncological Clinic) where she had undertaken the patients’ monitoring and diet in a clinical environment. Since 2009 she has been undertaking dietary monitoring of private individuals whereas since March 2016 she has also been operating her private office in Keratsini of Attica. From 2010 until today she has been working in the Harokopio University of Athens as an external scientific partner, having organized and realized from time to time various European research programs, whereas since 2015 she has been a partner of the Union of Dietitians Nutritionists of Greece. The results of the programs have been published in recognized scientific journals whereas her projects have been presented in Greek and international congresses.
FULL CURRICULUM VITAE
EFI ARGYRI
Clinical Dietitian – Nutritionist, MSc.
Studies
In 2005 she began her undergraduate studies in the Harokopio University of Athens in the department of Nutrition and Dietetics, from which she graduated on June 2009. From the first year of her studies she was voluntarily participating in research programs “Childhood nutrition and heredity”, the pilot research Program Leonardo da Vinci entitled “Training in Innovative Methods of Communication Skills ICS”. Her postgraduate dissertation “Dietary Intake, Physical Exercise and Body Composition in Postmenopausal Women” was carried out within the framework of the research program “The effect of vitamin K supplementation on bone mineral density of spine and hip and on markers of osteoblast and osteoclast activity”. In 2010 she began her postgraduate studies in the Harokopio University of Athens, with orientation on “Nutrition and Exercise”, which she completed with distinction on June 2012.
Occupation
During the last year of her studies she completed her traineeship in five hospitals of the Prefecture of Attica (General Hospital of Elefsina “THRIASIO”: Nephrological and Gastroenterological Clinic, IASO Group, Children’s Hospital “Agia Sofia”/Pediatric Clinic, General Hospital of Athens “KORGIALENIO – BENAKIO” EES: Cardiological Clinic, Diabetes, Intensive Care Unit, General Hospital of Athens “ALEKSANDRA”: Maternity and Oncological Clinic), during which she was trained in monitoring patients in clinical environment, in drawing up diet plans for clinical incidents, as well as in the systems of food receipt and distribution in the hospitals. Since 2010 she has been working in the Harokopio University of Athens as an external scientific partner by participating in the organization and realization of mostly European research programs (Healthy Growth Study, Habeat, Food4Me, Full4Health, BeatTheStreet, Feel4diabetes). In the framework of the collaboration of the Harokopio University with a private catering company she also participated in the realization of the project entitled “Study on meal planning for diabetics”. Since 2009 she has been providing services of dietary monitoring to private individuals whereas since March 2016 she has been operating her private dietary office in Keratsini of Attica.
Training
She constantly keeps herself updated with the developments in her field. All these years she has regularly attended conferences and seminars which help her improve/develop her practice (Panhellenic Atherosclerosis Conference, Panhellenic Dietetics & Nutrition Congress, Congress of the Hellenic Society of Lipidology and Atherosclerosis, Seminars of the Hellenic Society for Clinical Nutrition and Metabolism, Seminar for Food Intake Disorders of the ANASA Group, ESPEN), whereas since 2015 she has been a member of the Union of Dietitians Nutritionists of Greece.
Writing activity
Throughout the collaboration with the Harokopio University many of the results of the research programs for which she worked have been published in recognized scientific journals such as Pediatric Diabetes, Public Health Nutrition, European Journal of Clinical Nutrition and Early Human Development. Projects in which she participated have been presented in Greek and international congresses.
Interests outside work
During her leisure time, as she told us, she likes working out, reading literature and psychology books. Travels, in Greece and abroad, are an integral part of her life, since getting new stimuli, enjoying new images and coming in contact with different cultures and civilizations seems exciting to her.
