Nutrition is a necessity that takes place as an indispensable part of our life in every process from mother's womb to the end of life.
Adequate and balanced nutrition is the requirement that each of the food items are taken in sufficient quantities and used appropriately in the body. In the case of not receiving any of the nutritional elements sufficiently and in a balanced way, growth stops in children, health deteriorates and growth deficiency occurs. Moreover, death rates increase. In the case of malnourished adults who have completed growth, health deteriorates and work efficiency reduces. In addition to obesity and weakness, many diseases occur such as rickets and anemia in children, bone erosion and goiter in women due to malnutrition and unbalanced diet.
Nutritional elements that can be separated into more than forty categories are briefly categorized under six main groups. These elements, which are found in all foods that are consumed, are carbohydrates, proteins, fats, vitamins, minerals and water needed for the vital functions of humans. It is necessary to take these elements in a balanced manner for a healthy diet. Famous physician Hippocrates mentioned that consuming cereals and legumes together is beneficial for health. For example, especially in Turkish culinary culture, white beans and pilaf (rice) is an example for this. When the complete and incomplete amino acids in white beans get together with the complete and incomplete amino acids in brown rice or bulghur, “high quality protein” chain, which is usually found in meats, is created. Thus, quality protein in meat is also provided by this way. Ancient Greek philosophers Pythagoras and Plato have suggested a diet, which consists of only phytonutrients. It has been scientifically proven that those, who have a predominantly vegan diet become less susceptible to disease and live longer.
Bulghur has an extraordinary processing property that was discovered by mankind in 2000 BC. In the production process, the bulghur is cleaned, cooked, dried and categorized by crushing and vitamins and other nutrients dissolved in the cooking water are reabsorbed by the wheat grain and the loss of nutritional value is prevented. Besides, proteins convert into simple forms due to the heat and are metabolized faster by the body. Starch, on the other hand, is gelled to preserve its complexity and complex carbohydrates are simplified. That is, it roughly goes through a preliminary digestion and many processes are carried out in advance for the body. Since bulghur, which goes through these processes, is kind of pasteurized (microbial and enzymatic activities are stopped) its shelf life is longer than all the other cereals and it can be stored healthily for a long time. Bulghur is also resistant to insects and pests.
The consumption of whole cereals products, which constitute 58% of the daily energy demand in Turkey, can be said to be the lowest cost for healthy nutrition.
