Dietitian Emel Terzioğlu Arslan underlines that individuals with chronic diseases such as cardiovascular diseases, diabetes, hypertension and kidney diseases and individuals in high risk groups such as the elderly and children should be more careful when consuming meat during the Eid al-Adha period when meat consumption increases.
throughout Turkey, especially Sacrificial meat should be rested for at least 24 hours before consumption
According to the statements of Sofra/Compass Group Turkey Country Dietitian Emel Terzioğlu Arslan, one of the most common mistakes made during Eid al-Adha is to consume the cut meat on the same day without waiting. However, freshly cut meat has a hardness called “rigor mortis” and meat consumed in this way causes digestive problems such as indigestion and bloating. For this reason, sacrificial meat should be consumed after resting for at least 24 hours.
Ideal cooking methods: Boiling, baking and grilling
Boiling, oven or grill options while cooking meats for a healthy diet during Eid al-Adha should be preferred.
Beware of offal consumption
Offal consumption increases during Eid al-Adha. However, especially people with high cholesterol problems, cardiovascular patients or people with this risk should avoid the consumption of offal with high saturated fat and cholesterol content as much as possible.
What you eat is very important to benefit from the benefits of meat
Refined grains such as rice, pasta, white bread alongside meat Instead of consuming vegetable dishes and salads should be preferred. In addition, vegetables with high vitamin C content such as dark green leafy vegetables, green peppers and green salad should be consumed. It is also important to drink plenty of water throughout the day.