Eid al-Adha and Nutrition

Eid al-Adha and Nutrition

Because Eid al-Adha (the Feast of the Sacrifice) comes only once a year, it is a time when consumption of red meat and desserts increases. Individuals with chronic conditions (people with cardiovascular disease, diabetes, hypertension or kidney disease) and older adults should be careful.

What should we pay attention to on these special days?

• Choose sacrificial animals that have been inspected by a veterinarian and slaughtered under proper hygienic conditions.
• Meat from an animal slaughtered on the day of the holiday is usually eaten right away. Because this meat is tough, it is difficult both to cook and to digest, and it causes bloating and indigestion. Meat from a freshly slaughtered animal should be rested for 24 hours.
• Rather than in large pieces, meat should be diced or minced and stored in single-meal portions. It can be kept for 1–2 weeks at -2°C and 3–6 months at -18°C.
• Meat taken out of the freezer should be thawed by moving it to the bottom shelf of the refrigerator 24 hours in advance. Thawed meat should not be refrozen.
• Always use a separate cutting board and knife for meat. Raw vegetables should not be chopped on the same cutting board.
• As cooking methods, sautéing in its own juices with vegetables, boiling, baking and grilling should be preferred. In addition, butter, tail fat or suet should not be added during cooking.
• If meat is to be cooked on a barbecue, keep a distance of at least 15–20 cm between the fire and the meat and take care not to char it.
• Meat does not contain vitamin C or vitamin E. For this reason, meat dishes should be eaten with green leafy vegetables (arugula, parsley, garden cress, etc.) and green peppers.
• Milk-based desserts, fruit or ice cream without sauce should be preferred over pastry desserts.
• Also take care to drink 2.5–3 liters of water a day.