Islamabad:
Health experts have urged citizens to adopt adequate preservation and meat consumption practices after Eidul Azha to avoid health risks, particularly in the light of high temperatures and the growing electricity charge.
In statements to a private news channel on Saturday, the associated professor and gastroenterologist Dr. Abdullah Bin Khalid of the Hospital of the University of Aga Khan, emphasized that Qurbani meat must ideally consume and prepare using healthy cooking methods such as steam or boiling, instead of frying or processing.
Dr. Abdullah warned that excessive red meat consumption, especially in processed forms, raises health risks. He referred to the findings of the World Health Organization (WHO) that links the consumption of red meat with several health problems, adding that the American Heart Association recommends limiting the red meat intake to 350 grams per week.
He offered the following guidelines to handle and prepare Qurbani meat: Remove the excess fat from the meat before cooking. Use healthy oils such as extra virgin olive oil, canola oil or sunflower oil.
Avoid high flames and excessive cooking, since they reduce the nutritional value of the meat. Cook over low heat to preserve nutrients. Combine meat with fresh salads and green chutney for a balanced meal.
For patients with heart conditions, high cholesterol or angina, Dr. Abdullah advised moderation instead of avoiding complete. “We do not recommend cutting the meat completely, but it must be consumed in controlled portions,” he said.
