The Eid al-Adha, which is our religious holiday, has great spiritual value for us. As the holiday approaches, the excitement that surrounds people continues throughout the holiday. Holiday rush causes meals to be skipped, and holiday visits cause our eating habits to change. One of the changes experienced during Eid al-Adha is the increase in meat consumption, while another is the increase in the amount of desserts consumed.
Individuals with diseases such as obesity, stomach disease, hypertension, cardiovascular diseases should pay more attention to their nutrition during this period. A good solution would be to choose milk desserts instead of pastries, chocolates and candies and to reduce the portions. Consuming sweets may cause disruptions in blood sugar balance. In order to keep blood sugar balanced, we need to consume protein-containing food along with dessert.
So, what should we pay attention to when we go on holiday visits? Going on a holiday visit without skipping meals at home is a way to help you avoid consuming too much sweets. Another issue is the consumption of tea, coffee and acidic drinks. Increased consumption of tea, coffee and acidic drinks brings diseases such as insomnia and heart rhythm disorders. Instead of these drinks, consuming natural herbal teas such as linden, sage and fennel would be a good alternative. Water consumption is also an issue that needs to be taken into consideration during the holidays. Because tea and coffee are diuretic drinks. Care should be taken to consume 2-2.5 liters of water a day.
Being healthy is essential for the continuity of our quality of life. The basis of a healthy life is physical activity as well as paying attention to what we eat. Attention should be paid to daily walks during the holiday.
Diseases transmitted from animals to humans are known as 'zoonosis'. Diseases that threaten our health in our country and are known as zoonosis are hydatid cyst, teniosis, toxoplasmosis, brucellosis, tuberculosis and anthrax. The risk of transmission of these diseases increases especially during Eid al-Adha. Negative consequences that may arise can be prevented if precautions are taken such as consulting a veterinarian before purchasing a sacrificed animal, paying attention to the necessary hygiene rules before and after slaughter, and not consuming raw or undercooked meat.
Sacrificial meat should not be consumed immediately after slaughtering. The death period of microorganisms found in animals occurs within 1 day. When the animal is slaughtered, the meat becomes hard, called rigormortis. Care should be taken to consume roasted and red meat at least at lunch. Besides meat, bulgur should be preferred instead of rice and pasta containing refined sugar, and ayran and yoghurt should be preferred instead of acidic drinks. Instead of eating immediately cut meat for breakfast, it would be better to choose a light breakfast consisting of cheese, tomatoes, cucumber, grain bread, milk and vegetables. For dinner, fiber-rich foods such as vegetables and legumes should be consumed.
Meat is an important source of proteins. While it contains nutrients such as protein and fat, it also contains minerals such as iron, zinc and magnesium. However, they do not contain vitamins E and C, so it is important to cook meat with vegetables and provide nutritional diversity. Portion control is important when consuming meat. The amount of meat we consume in our meals should be 2-3 portions, that is, 60-90 grams.
Organ meats have a high saturated fat content and since there is a high rate of toxic substance accumulation in the liver, care should be taken not to consume them. Meat contains fatty tissue. Even if the meat is cleaned of visible fat, its fat percentage is 20%. Therefore, there is no need to add additional oil to meat dishes. Particular care should be taken not to consume tail fat and butter, which are high in saturated fat. These fats cause diseases such as cardiovascular diseases, hypertension and stomach disorders. Recent studies have shown that consumption of fatty red meat causes an increase in blood fat and uric acid levels.
In addition to how much meat is consumed, the method by which it is cooked is also important. Methods such as frying and roasting negatively affect health. And it accelerates the formation of carcinogenic substances. Improper cooking methods increase the risk of colon and stomach cancer in individuals. Methods such as grilling and boiling should be preferred. If the meat is to be barbecued, care should be taken to ensure that it does not become charred. Keeping meat close to fire causes losses in vitamins B1, folic acid and B12. 15 c between meat and fire when grilling A distance of m will ensure less food loss. It is also an important detail that the meat is not left raw. The internal temperature of the meat should be 75 degrees during cooking. Too high temperature causes the meat to dry out and causes loss of water and nutrients.
Care should be taken to ensure that the knives and chopping boards for meat are different from those for other foods and that raw meat juice does not come into contact with other foods. Storing meat also has a very important place. Cut meat can be stored in small pieces in refrigerator bags. It can be stored in the freezer at -2 degrees for about a week, and after being frozen at -32 degrees, it can be stored at -18 degrees for a maximum of 3 months. The process of thawing meat should be done in the lower compartment of the refrigerator or in the microwave.
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