Suggestions and Warnings for Meat Consumption on Eid

Suggestions and warnings for meat consumption during the holiday
Suggestions and warnings for meat consumption during the holiday

Red meat consumption increases with Eid al-Adha. Adding sweets and sugar to increased meat consumption can negatively affect your health.

Don't let wrong meat consumption invite diseases!

Red meat consumption increases with Eid al-Adha. Adding sweets and sugar to increased meat consumption can negatively affect your health.

When the long holidays are added to the holiday process, the increase in the frequency and amount of red meat consumption compared to normal times highlights the issues that need to be considered in terms of nutrition. Controlled consumption of meat and cooking methods according to the principles of healthy nutrition gain extra importance in this period.

General Surgery Specialist Prof. from Yeni Yüzyıl University Gaziosmanpaşa Hospital. Dr. Mehmet Çağlıkülekçi reminded what should be considered about meat consumption during the holiday and warned.

Things to consider when consuming meat on Eid al-Adha: 

  1. One of the most important warnings is that red meat, which is a protein source that is difficult to digest, should be preferred especially from lean regions and consumed in limited and controlled amounts. Especially people with cardiovascular disease, diabetes (diabetes) and high blood pressure should definitely take this into account.
  2. Since the meat of the sacrificed meat is tough because it is a new cut, it can cause difficulties in both cooking and digestion, it is better for people with gastrointestinal diseases not to consume the meat of the sacrifice immediately, but to consume it after a time suitable for the waiting conditions.
  3. It is more suitable for a healthy diet to keep the cut meat in the refrigerator for a few days for consumption, and then to consume it by boiling or grilling.
  4. Care should be taken to consume roasted meat, which is most preferred during Eid al-Adha, in portions that will provide tasting and pleasure, without exaggeration.
  5. Frying, frying in oil, tandoori, high-heat barbecue, etc. Since cooking methods are likely to create a risk factor against stomach discomfort, they should not be preferred or should be preferred minimally.
  6. It is important not to add oil to the meat while cooking and to cook it in its own fat. In particular, it would be more appropriate to avoid the use of lard or butter.
  7. While cooking, it is very important for the digestive system to adjust the method between meat and fire in a way that does not leave the meat raw or burn. It should be noted that some diseases are transmitted by eating raw or undercooked, or overburned (charred) meat.
  8. In addition to meat menus, the preparation of vegetables and salads in accordance with the season will both add richness to the meals and provide a healthy and balanced diet against excessive meat consumption.
  9. It is essential that the meat of the sacrifice is consumed correctly and that it is stored and protected in the right conditions so that its nutritional value is not lost or it does not harm our body. In this, it is important to store it by wrapping it in refrigerator bags and greaseproof paper before cooking, and to prepare it in ready-to-use portions.

It is stated that the relationship between red meat and processed meat and cancer risk is examined and in the article published in the Lancet journal, it is stated that processed meat is carcinogenic and red meat has a possible carcinogenic effect. Veal, mutton, lamb, goat meat are meat types that fall into the red meat group. Processed meat is made with various spices or methods to extend the shelf life of red meat and increase its aroma. Products such as ham, soudjouk, salami, sausage are in this group.

According to studies conducted to date, the relationship between high consumption of red meat and processed meat and stomach and colon rectum cancers has been examined and it has been stated that processed meat may cause more cancer than red meat. Therefore, processed meat is 'sure, no doubt'; red meat was included in the 'probable, probable' classifications.

For example, although processed and smoked meat are in the same group, it is stated that the consumption of smoked meat causes cancer every year 6 times more than processed meat. Although it is not fully understood whether red meat causes cancer or not, it is stated that cooking meat at high temperatures or using other processing methods can lead to cancer by causing oxidative stress and DNA damage. Cooking red meat at high temperatures (for example, frying or barbecuing) is thought to contribute to an increased risk of cancer.

While all these recommendations are being made, it should not be forgotten that red meat should be a source of quality protein, a food rich in minerals such as iron, zinc and selenium, and vitamin B12.

Armin

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