Due to the fact that the Eid-al-Adha is once a year, sweet consumption increases along with meat consumption. However, especially in this period, individuals with chronic diseases and high risk groups should be careful. During the holiday period, the amount and frequency of red meat consumption increases, so cardiovascular patients, diabetes patients, hypertension patients and kidney patients are at risk. It should not be forgotten that the measures to be taken are valid for all individuals, and on the feast of sacrifice; Attention should be paid to the basic principles of healthy nutrition, food and beverage selection, portion control and the balanced distribution of food groups. However, in order for the muscle contraction, which we call rigor mortis, to disappear during the slaughter of the animal, and for your meat to not be tough when cooked, it needs to wait for about 12-24 hours before putting it in the fridge and consuming it. Hardness in the meat of newly slaughtered animals creates difficulties in both cooking and digestion. It can cause troublesome conditions such as bloating and indigestion in the stomach. Especially individuals with stomach discomfort should not consume meat without waiting for 24 hours.
How to Store Sacrificial Meat
Meats; It should not be in the form of large pieces, but should be divided into small pieces such as minced meat, cubed, divided into single-cooking quantities, put in refrigerator bags and stored in the freezer part of the refrigerators or deep freezer. Meat can be stored for 1-2 weeks in the refrigerator at -2 degrees Celsius, and longer in the freezer at -18 degrees Celsius.
How to cook
Red meat; In addition to being a good quality animal protein, it contains iron, phosphorus, magnesium minerals, zinc and vitamins B1, B6, B12 and A. Meats do not contain vitamins C and E. Therefore, it will be more beneficial to consume red meat with foods high in vitamin C, as it also increases iron absorption. As a cooking method; methods such as boiling, baking and grilling should be preferred, and frying and roasting methods should be avoided. If the meat will be barbecued; charred meat should not be fried to charred carries a cancer risk. Being close to the fire causes the loss of vitamins such as B1, B12 and folic acid. Roasting, which has become the traditional dish of the Eid al-Adha, should be cooked in its own juice, on low heat, without adding butter or tail oil. In addition, adding lard and lard while cooking is one of the mistakes made. Offal are very rich in cholesterol and saturated fat content. Especially cholesterol patients and people at risk of cardiovascular disease should avoid the consumption of offal. Therefore, attention should be paid to the amount of consumption.
Things to consider
Roasted and red meat lunch should be consumed in the evening meal, and foods with high fiber or fiber content such as vegetables and legumes should be preferred. In particular, solid fats should not be used in meat dishes, the meat should be cooked with its own fat.
Beside the meats, instead of refined rice/pasta, bulgur/brown rice; Ayran/yoghurt/tzatziki should be consumed instead of acidic/carbonated drinks.
Pay attention to daily (2-2.5 lt) water consumption.
Finally; In order to create diversity while consuming meat in accordance with the principles of adequate and balanced nutrition during holidays, care should be taken to consume it at the same meal with the other food groups 'milk group', 'bread group', 'vegetable group' and 'fruit group'.
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