Nutrition and diet specialist Hande Soydemir recalled that the consumption of red meat increases with the consumption of sugar and sweets during Eid al-Adha, as in other celebration traditions, and that people who are overweight, have high blood pressure, cardiovascular disease and diabetes should pay attention to their diet warned of the need.
Dietician Soydemir mentioned that red meat is difficult to digest: “However, the hardness of the meat of freshly slaughtered animals can cause problems in both digestion and cooking. For this reason, sacrificial meat should not be consumed immediately, but must be consumed. ” by grilling or cooking after waiting a few days in the refrigerator at the right temperature. Especially for people suffering from stomach ailments. Individuals should not consume meat without waiting 24 hours,” he said.
The consumption of offal increased during Eid al-Adha; However, he added that people with cholesterol and cardiovascular disease should strictly avoid the consumption of offal.
Dietician Soydemir stated that meat is low in vitamins C and E and calcium, and underlined that meat should therefore be cooked with vegetables or vegetables and that salads rich in vitamin C should be consumed alongside meat. He stated that this method will provide both nutritional diversity and the vitamin C in vegetables will increase iron absorption.
Dietitian Soydemir, who recommended consuming other food groups such as milk, yogurt, ayran, cheese, bread, bulgur, rice, and fruits and vegetables together at the same meal, to have an adequate and balanced diet while creating diversity “It would be healthier to consume bulgur and brown rice instead of rice pilaf and pasta; instead of sour and fizzy drinks it would be healthier to consume ayran, yogurt and tzatziki.”
Dietician Soydemir said it would be healthy to cut the sacrificial meat into small pieces, not big pieces, but small pieces for one meal, wrap it in a refrigerator bag or oiled paper and keep it in the freezer section of the refrigerator. in the freezer; meat prepared in this way for several weeks in the freezer at -2 degrees; He stated that it can be stored in a freezer at -18 degrees for 3-4 months.
Dietician Soydemir reminded the people who will cook the meat on the barbecue of the information that charred meat carries a risk of cancer: “High heat quickly solidifies the proteins on the surface and the temperature cannot reach the inside of the meat, so the internal temperature of the meat must be at least 75 C. Cooking at very high temperatures causes the outside of the meat to burn and water. It also increases nutrient loss due to the high nutrient loss. It must be cooked in its own juice, over low heat, without adding butter or lard/tallow to the roast, which has become traditional to be consumed during Eid al-Adha.
Dietician Soydemir stressed that personal hygiene rules should be followed during slaughter, bathing, carcass shredding, transportation, storage, cooking and consumption of animals.
“Meat is a potentially risky food that can spoil easily. Re-thawing meat after freezing creates a breeding ground for some “micro-organisms”, which threaten health. Thawed meat must be cooked immediately and must not be refrozen. being made to dissolve. Methods such as keeping the meat at room temperature for rapid thawing produce dangerous health outcomes. Raw fruits and vegetables should not be chopped on cutting boards used in meat preparation.”