Holidays can cause some changes in our diet. There may be changes in our meal times due to holiday visits.
Sacrifices sacrificed during the feast of sacrifice are of great importance for our country. In addition to fulfilling the religious rules, it also means that the meat, which is the main food element of the tables, will be consumed for a long period of time. Therefore, it is necessary to pay attention to the storage and cooking conditions. Red meat contains high biological value iron mineral, zinc, magnesium, conjugated linoleic acid, quality protein, saturated fats and niacin.
In Eid al-Adha, consumption of sugar and sugary foods increases as well as meat consumption. In particular, individuals with obesity, high blood pressure, cardiovascular, stomach and diabetes should pay attention to their diet. If precautions are not taken despite the changes in our diet, some health problems may occur. The main ones of these problems are health issues such as digestive distress, constipation, stomach ailments, high blood pressure, heart palpitations.
Meats are foods that are difficult to digest. The toughness of the meat of newly slaughtered animals causes difficulties in both cooking and digestion. For this reason, individuals with gastro-intestinal diseases should not consume the meat of the sacrifice quickly, but after keeping it in the refrigerator for a few days, they should be consumed by boiling or grilling.
Since fatty meats have higher saturated fat and cholesterol content; Persons with cardiovascular disease, diabetes (diabetes) and high blood pressure should prefer lean or low-fat meats during Eid al-Adha, consume limited amounts and not go too much.
HOW SHOULD WE COOK SUGAR MEAT?
In Eid al-Adha, attention should be paid to the cooking methods as well as the consumption measure of the meat. Methods such as boiling and grilling should be preferred in cooking meat, and frying should be avoided. Cooking and frying system at very high temperatures for a long time should not be preferred as it may cause the formation of various “carcinogenic substances”. Cooking or consuming meat with vegetables rather than alone is a healthy method in terms of providing nutritional diversity.
Meals made with meat 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. While the meat is cooked on the grill, the distance between the meat and the fire should be adjusted in such a way that it does not burn the meat and does not provide “charring”.
High fire suddenly solidifies the proteins on the surface and the heat cannot reach the interior of the meat. For this reason, the internal temperature of the meat should be at least 75 ºC. Very high heat causes the outer surface of the meat to burn and water loss increases, increasing the loss of nutrients.
Some diseases seen in animals and called zoonosis can be transmitted to humans. Diseases such as hydatid cyst, toxoplasmosis, teniosis, brucellosis, anthrax and tuberculosis are valuable for our country. However, it should not be forgotten that these diseases can be prevented by following some easy rules. Especially during the Eid-al-Adha, the slaughter of a large number of animals, the lack of attention to the necessary inspection and hygiene rules before and after slaughter, the lack of sensitivity in the consumption of the meat of the slaughtered animals (storage, preparation, cooking, etc.), lay the groundwork for the spread of many zoonotic diseases, as well as the spread of many zoonotic diseases. can cause these diseases. Meat should not 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 in the stages of slaughtering, swimming, breaking up the carcass, transporting the meat, protecting, cooking and serving it for consumption.
HOW SHOULD WE STORAGE SURFACE MEAT?
After slaughtering the meat under suitable conditions, the meat should be shredded by separating the fatty parts from the appropriate parts of the animal. The cut sacrificial meat should definitely be kept in the refrigerator for 1 day. In this way, the waiting meat will give its juice and will be ready for more adequate cooking.
Meat waiting should be separated as minced meat, cubes, cutlet, steak and tenderloin, divided into daily cooking sizes, placed in refrigerator bags and stored in the deep freezer.
Preservation and storage of slaughtered meat is very valuable for human health. Sacrifice meat should not be cut into large cuts, but should be divided into small cuts in the form of a meal, wrapped in a refrigerator bag or oiled paper, and stored in the freezer part of the refrigerator or in the deep freezer. Meat prepared in this form can be stored in the freezer for a few weeks at -2 degrees, and for a longer period in the freezer at -18 degrees.
Meats are potentially risky foods that perish quickly. The re-defrosting of meat after freezing creates a breeding ground for some “microorganisms”, which threatens our health. Thawed meat should be cooked quickly and not refrozen.
Meat should be thawed again in the lower compartment of the refrigerator, not “in the form to be exposed at room temperature”. Meat stored in the deep freezer can be placed on the crisper section of the refrigerator and expected to thaw. Systems such as heating, dissolving on the stove, and keeping it at room temperature, which are applied for the purpose of rapid dissolution of meat, bring dangerous consequences for human health.
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The cut meat should be kept in the deep freezer for 1 day,
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Meats are divided into small modules and wrapped in a refrigerator bag or oiled paper for 5 days in the freezer section of the refrigerator at -2 degrees. or it can be stored in the freezer at -18 degrees for 3 months,
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Since meats are potentially risky foods, they should be cooked quickly after thawing and should not be frozen again,
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In order to prevent the meat from spoiling quickly and becoming wasted, it should be thawed in the refrigerator after it is taken out of the deep freezer, not outside at room temperature.
Studies on red meat consumption are quite numerous. Epidemiological and evidence-based studies have developed in the direction that individuals who consume red meat cooked with unhealthy cooking techniques are frequently diagnosed with colon and stomach cancer. In addition, it is known that there is an increase in blood fats and uric acid levels with the consumption of fatty meat. For this reason, it is more reliable and recommended by experts to cook red meat using baking and grilling procedures, provided that the frequency of red meat consumption is reduced and boiling is the priority. Cooking water should not be thrown away during cooking, therefore meat should be cooked in less water. It is the healthiest method not to use oil in meat and vegetable dishes.
During the feast;
1. Definitely eat 3 meals a day. Take care not to skip meals.
2. Consume the treats given to you in small quantities.
3. Prefer light tea during visits and do not exceed 1 cup of coffee per day.
4. Avoid sweets and sweets as much as possible. Use your preference for milk desserts.
5. Cook meats such as kebabs, lamb skewers and chops at a slow and low temperature. Definitely have a salad with it. Red meat does not contain vitamins C and E. For this reason, cooking meat with vegetables or consuming vegetables alongside meat is necessary and valuable for a healthy diet.
6. Avoid fatty meats such as roasting and frying.
7. Consume plenty of fresh vegetables and nuts.
8. Liquid consumption is always valuable, but it is even more valuable on holidays when you consume a high amount of animal protein. Water helps to 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. Make plenty of physical activity by making use of the holiday. Walking for 30-40 minutes a day is very valuable in terms of both energy consumption and aiding digestion.
10. Prefer buttermilk, yoghurt and tzatziki instead of acidic and carbonated drinks with meats.
11. Take care not to consume red meat more than 2 times a week for your heart health and protection from cancer.
