Islamabad:
Health experts have urged citizens to adopt appropriate meat preservation and consumption practices after the Azha Eidul to avoid health risks, especially high temperatures and electricity load shedding.
Addressing a private news channel on Saturday, an associate professor and gastroenterologist Dr Abdullah Bin Khalid from the AGA Khan University Hospital, stressed that Qurbani meat should ideally be consumed fresh and prepared using healthy cooking methods such as steam or bubble, rather than frying or transformation.
Dr. Abdullah warned that excessive consumption of red meat, especially in transformed forms, presents health risks. He referred to the results of the World Health Organization (WHO) which connect the consumption of red meat to several health problems, adding that the American Heart Association recommends limiting the supply of red meat to 350 grams per week.
He offered the following guidelines for handling and preparing the Querbani meat: removing excess fat from meat before cooking. Use healthy oils such as extra virgin olive oil, canola oil or sunflower oil.
Avoid high flames and overwhelming, as these reduce the nutritional value of meat. Cook over low heat to preserve the nutrients. Combine the meat with fresh salads and green chutney for a balanced meal.
For patients with heart disease, high cholesterol or angina, Dr. Abdullah advised moderation rather than avoiding finishing. “We do not recommend cutting meat entirely, but it must be consumed in controlled parts,” he said.
