HEALTHY AND DIETARY CHARACTERISTICS OF GRAINS ON THE BASIS OF MEDICAL EVIDENCE
For many centuries, legumes occupy an important place in the diet of the population of our planet. For the population of Bulgaria beans are a symbol of food during survival in the period of poor historical times, of neglection - during the period of material growth and of "rehabilitation" - in our time, based on scientific data. The aim of this work is to create a practically oriented analysis and evaluate the healthy and dietary properties of legumes on the basis of medical evidence. Documentary and sociological methods were used. The results indicate that bean cultivars are successfully used in modern dietotherapy of persons with: hyperlipoproteinemias (due to the high content of polyunsaturated fatty acids and phospholipids); Atherosclerosis (due to hypocholesterolemic effects); Ischemic heart disease; Obesity (due to high fiber content and saturating effect); Type II diabetes (due to low glycemic index); With a vegetarian diet (as a good source of vegetable protein); Anemia (iron, vitamin B12); In the recovery period after a debilitating illness (antioxidants); With injuries and burns. It is concluded that on the basis of medical evidence the mission of physicians, physiotherapists and diet specialists is to include various types of beans when preparing individual dietary regimens and to increase people's awareness of the healthy and dietary qualities of legumes, and the personal right of individual man himself to make his own individual and reasonable choice.