Holidays may cause some changes in our diet. There may be changes in our meal times due to Eid visits.
The sacrificial animals sacrificed during Eid al-Adha are of great importance for our country. In addition to fulfilling religious rules, it also means that meat, which constitutes the main food item on the table, will be consumed for a long time. Therefore, it is necessary to pay attention to storage and cooking conditions. Red meat contains iron minerals with high biological value, zinc, magnesium, conjugated linoleic acid, quality protein, saturated fats and niacin.
In addition to the consumption of sugar and sugary foods, meat consumption also increases during Eid al-Adha. Especially people with obesity, high blood pressure, cardiovascular, stomach and diabetes need to pay attention to their nutrition. If precautions are not taken despite the changes in our diet, some health problems may occur. The main problems are health problems such as digestive difficulties, constipation, stomach disorders, high blood pressure, and heart palpitations.
Meats are foods that are difficult to digest. The hardness of the meat of freshly slaughtered animals causes difficulty in both cooking and digestion. For this reason, especially people with gastrointestinal diseases should not consume sacrificial meat immediately, but should keep it in the refrigerator for a few days and then consume it by boiling or grilling.
Since fatty meats have higher saturated fat and cholesterol content; People with cardiovascular disease, diabetes (diabetes mellitus) and high blood pressure should prefer lean or low-fat meats on Eid al-Adha, consume them in limited amounts and not overdo it.
HOW SHOULD WE COOK SACRIFICE MEAT?
During Eid al-Adha, attention should be paid to the cooking methods as well as the consumption amount of meat. Methods such as boiling and grilling should be preferred when cooking meat, and frying should be avoided. Cooking and frying methods at very high temperatures for a long time should not be preferred as they may cause the formation of various "carcinogenic substances". Cooking or consuming meat with vegetables rather than alone is a healthy way to ensure nutritional diversity.
Meat dishes should be cooked in its own fat and no additional fat should be added. In particular, the use of tail fat or butter in meat dishes should be avoided. When cooking meat on the grill, the distance between the meat and the fire should be adjusted in a way that does not burn the meat and does not cause "charring".
High fire suddenly solidifies the proteins on the surface and the heat cannot reach the inner part of the meat. Therefore, the internal temperature of meat should be at least 75 ºC. Too high temperature causes the outer surface of the meat to burn and water loss increases, increasing the loss of nutrients.
Some diseases seen in animals, called zoonosis, can be transmitted to humans. Diseases such as hydatid cyst, toxoplasmosis, teniosis, brucellosis, anthrax and tuberculosis are important for our country. However, it should not be forgotten that these diseases can be prevented by following some simple rules. Slaughtering a large number of animals, especially during Eid al-Adha, not paying attention to the necessary control and hygiene rules before and after slaughter, not showing the necessary sensitivity in the consumption of meat from slaughtered animals (storage, preparation, cooking, etc.) can lead to the spread of many zoonotic diseases. Not only does it lay the groundwork, but it can also cause many of our people to catch these diseases. Meat should never be consumed raw or undercooked, and it should be kept in mind that some zoonotic diseases are transmitted by eating raw or undercooked meat. Personal hygiene rules should not be neglected during the slaughtering of animals, skinning, carcass dismemberment, transportation of meat, preservation, cooking and presentation for consumption.
HOW SHOULD WE STORE SACRIFICE MEAT?
After the sacrificed meat is slaughtered under suitable conditions, the meat should be shredded by removing the fatty parts from appropriate parts of the animal. The sacrificed meat must be kept in the refrigerator for 1 day. The waiting meat will thus give off its water and become ready for better cooking.
The waiting meat should be divided into minced meat, cubes, chops, steaks and tenderloins, divided into daily cooking amounts and placed in refrigerator bags and stored in the deep freezer.
Preserving and storing slaughtered meat is very important for human health. It is good. Sacrifice meat should be cut into small pieces, not large pieces, and wrapped in a refrigerator bag or wax paper, and stored in the freezer or freezer section of the refrigerator. Meat prepared in this way can be stored in the freezer at -2 degrees for a few weeks, and in the -18 degree deep freezer for longer.
Meat is a potentially risky food that can easily spoil. Thawing meat again after freezing creates a breeding ground for some "microorganisms", which threatens our health. Thawed meat should be cooked immediately and should not be frozen again.
Meat should be defrosted in the lower compartment of the refrigerator,"not left uncovered at room temperature". Meat stored in the freezer can be placed on top of the vegetable section of the refrigerator to thaw. Methods such as heating, thawing on the stove, or keeping it at room temperature, which are used to defrost meat quickly, bring about dangerous consequences for human health.
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Slaughtered meat should be kept in the deep freezer for 1 day,
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Meat can be cut into small pieces and wrapped in a refrigerator bag or waxed paper and stored in the freezer section of the refrigerator at -2 degrees for 5 days or in the deep freezer at -18 degrees for 3 months.
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Since meats are potentially risky foods, they should be cooked immediately after thawing and should not be frozen again.
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In order to prevent the meat to be thawed from spoiling easily and becoming harmful, it should not be left in the open at room temperature, but should be removed from the deep freezer. It should then be thawed in the refrigerator.
There are many studies on red meat consumption. Epidemiological, evidence-based studies have shown that individuals who consume red meat cooked frequently and with unhealthy cooking techniques are diagnosed with colon and stomach cancer. In addition, it is known that there is an increase in blood fats and uric acid levels with consumption of fatty meat. For this reason, it is safer to cook red meat using baking and grilling methods, provided that the frequency of red meat consumption is reduced and boiling is a priority, and it is recommended by experts. cooking Cooking water should not be thrown away during cooking, so the meat should be cooked in a little water. It is the healthiest method not to use oil in meat and vegetable dishes.
During the holiday;
1. Be sure to eat 3 meals a day. Be careful not to skip meals.
2. Consume small amounts of the treats given to you.
3. Prefer light tea during visits and do not exceed 1 cup of coffee a day.
4. Stay away from candies and desserts as much as possible. Choose milk desserts.
5. Cook meats such as kebabs, lamb skewers, and chops slowly and at low heat. Be sure to have a salad on the side. Red meat does not contain vitamins C and E. Therefore, cooking meat with vegetables or consuming vegetables along with meat is necessary and important for a healthy diet.
6. Stay away from fatty meats such as roasted and fried.
7. Consume plenty of fresh vegetables and nuts.
8. Fluid consumption is always important, but it is even more important on holidays when you consume high amounts of animal protein. Water helps remove toxins from the body. For this reason, take care to drink an average of 2-2.5 liters of water during the day.
9. Take advantage of your holiday and do plenty of physical activity. 30-40 minute walks a day are very important in terms of both spending energy and helping digestion.
10. Prefer ayran-yoghurt-tzatziki instead of acidic and carbonated drinks with meats.
11. For your heart health and to protect yourself from cancer, be careful not to consume red meat more than twice a week.
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