Professor of Gastroenterology. Dr. Esin Korkut explained what should be considered in meat consumption in order to spend the Eid al-Adha healthy. prof. Dr. Korkut stated that meat should be rested first in order to reduce possible digestive problems and said, “As a result of both consumption of large amounts of meat and overeating of fatty and sugary foods during Eid al-Adha, complaints of gas compression, indigestion, constipation and bloating increase. Although the meat is consumed immediately after slaughtering, it should be rested in the refrigerator for 24 hours to soften the meat.

Rested meat is both tastier and easier to digest. Fresh meat should be stored in the refrigerator for a maximum of 1 day. If it will be stored for a long time, it should be separated in the amount to be eaten and the other part should be stored in the deep freezer in small pieces. Meat to be used after freezing should be thawed by keeping it in the lower part of the refrigerator, not at room temperature. Thawed meat should be used immediately and should never be re-frozen.

Stating that a balanced diet is of great importance in the Eid al-Adha, where red meat is mainly consumed, Prof. Dr. Korkut continued:

“Although our tables are rich during the holidays, we should try to eat meat little by little and in short intervals instead of overloading a single meal in order not to strain our digestive system. Red meat should be eaten at noon, since meat consumed in the late hours is more difficult to digest.

Since consuming meat more than once a day can adversely affect the digestive system, it is important for an average person to consume between 50-100 grams of meat per day and to eat it with plenty of vegetables or grains for the protection of general health. While consuming meat, consumption of vegetables and salads provides benefits both in terms of taste and health. Red meat is a very rich food in terms of iron. Consuming a salad rich in vitamin C with meat increases the absorption of iron in meat.

prof. Dr. Esin Korkut explained the things to be considered while cooking meat as follows: Consuming meat as roasting or frying can make the meat difficult to digest and cause loss of vitamins and minerals. It is appropriate to take care to consume meat as baked, grilled and boiled. In addition, meat should be cooked for a long time at light or medium temperature, not fast, in order to avoid loss of vitamins and minerals.

Meat is a good source of protein, but it also contains extra fat and cholesterol. Therefore, care should be taken to cook it in its own oil. No extra fat should be added to the meat. If barbecue is to be made, the meat should be cooked without being burned. Meat should be cooked at a distance of 15 cm from the coal in order to prevent the substances produced by the burning of coal from sticking to the meat and to prevent the fat contained in the meat from burning and turning into carcinogenic substances. Since offal is high in cholesterol content, offal consumption should never be exaggerated.

prof. Dr. Esin Korkut stated that besides meat, water consumption is of great importance and said, “Be careful to drink plenty of water in order to remove the waste materials released by the digestion of meat from the body.

Water is the healthiest liquid to be preferred and care should be taken to drink an average of 2-2.5 liters of water. Since too much water consumption at meals can increase reflux, fluid consumption must be increased 2 hours after the meal. The best drinks that will facilitate digestion are water, soda, ayran and herbal teas. Carbonated drinks are not recommended as they will make the digestive system more difficult.




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