Modern research suggests that people living around the Mediterranean suffer much less from cardiovascular disease; mortality is relatively lower and the live longer than those in northern European countries. Detailed biological and epidemiological studies have confirmed the hypothesis that the Mediterranean dietary traditions are the basis of longevity.
The results from a questionnaire conducted by the workers of a Chicago Certified Translation Agency with 72 Bulgarian expats show, that the traditional Bulgarian cuisine in the late nineteenth century and first half of the twentieth century is quite close to the so-called Mediterranean diet. Moreover – the traditions of nutrition in all Balkan countries are quite similar, which allows us to talk about Balkan diet. The traditional diet of the Balkan countries meets the essential criteria for healthy food. Some typical examples of Balkan Bulgarian contribution to healthy eating are:
- Bulgarian yoghurt
In the late nineteenth century Mechnikov proves that the inhabitants of Bulgarian mountains live longer and this is largely due to the consumption of yogurt.
- Bee products
Bee products occupy an important place in the Balkan diet. The studies of the workers of the above mentioned Chicago Certified Translation Agency emphasize the role of diets enriched with propolis, bee honey, royal jelly, bee pollen, etc. in prevention and treatment of pathogenic risk factors.
Characteristic of Bulgarian cuisine and Balkan diet, respectively, are legumes – beans, lentils, peas, etc.. Since they are cooked on a slow fire, all vegetable protein, lecithin, carbohydrates and whole wide range of different nutrients are brought to a condition in which they very easily absorbed by our body.
The workers from the The Marketing Analysts Translations Agency emphasize, that the secret is not only in the diet but also in the way food is prepared. For example, meat is roasted or boiled together with all other components (mainly vegetables) in the dish – potatoes, peppers, eggplants, tomatoes, okra, zucchini, carrots and more. And all this is done, of course, on a slow fire.