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            The Aga Khan University Hospital Pakistan

What to Eat this Eid

<p>​EID UL AZHA is a sacred festive occasion for the Muslims around the world and being called as the “Festival of Sacrifice”. As per the religious practice, during the festival, people usually distribute meat and say out the takbeer before and after Eid prayers across the three days of celebrations. Often Muslims sacrifice their best halal animals and the meat is then divided into three parts (for their family, for relatives and friends) and for the poor and needy people. The major attraction of this EID are the gathering with variety in meat dishes prepared and shared.​</p><div>The interesting part of this EID is about seeing the nutritional value of the meat cooked during this occasion including mutton, beef, organs, trotters and brain (maghaz) etc. </div><div>
</div><div>The term ‘meat’ describes the muscle tissue that provides steaks, joints, cube cut and minced meat and also organs like liver and kidneys which are termed ‘offal’.  </div><div>Red meat includes beef, mutton, lamb and organs of the slaughtered animals during this occasion.  </div><div> </div><div>Nutrition Profile:</div><div>Red meat are the main source of essential nutrients includes Iron, Proteins, Zinc, Vitamin B6, Vitamin B12 and Niacin which helps in muscle, tissue repair and building the immune system as well. There is a strong evidence of need to consume protein and iron rich diets among Pakistani population to fulfill the requirement of iron deficiency Anemia as some studies revealed the high prevalence of iron deficiency among women and children in Pakistan.</div><div>An average cooked portion of 1 ounce meat has 7-9 grams protein in it. The only natural source of Vitamin B12 is meat.</div><div>
</div><div> Healthy cooking methods and recommendations:</div><div>
</div><div>-<span style="white-space: pre;"> </span>Grill, baking, Bar B Que are the most calorie control cooking methods where people on weight management will get benefit as well.</div><div>-<span style="white-space: pre;"> </span>People with diabetes, high blood pressure and high cholesterol can have red meat consumed during this Eid occasion and have to follow low fat cooking precautions so that they will control their high cholesterol levels including LDL and High Uric acid levels.</div><div>-<span style="white-space: pre;"> </span>The visible fat on meat called as “Charbi” needs to be removed while cooking.</div><div>-<span style="white-space: pre;"> </span>At a time each serving should be 1-3 ounce of meat, organ meats are rich in natural cholesterol and are not recommended to be consumed constantly in all 3 days by the people with high cholesterol, high uric acid levels and diabetes as well.</div><div>-<span style="white-space: pre;"> </span>The sodium consumption is very common in the form of preserved packet spices used in the cooking of this meat and this will enhance the calorie consumption and obesity amongst the population as well, so it is recommended not to use ready-to-eat packet foods/masalas.</div><div>-<span style="white-space: pre;"> </span>Meat should be complimented with a combination of raw vegetable salads and a lemon squeeze as this will improve iron absorption quickly because of Vitamin C in lemon juice.</div><div>
</div><div>Meat temperature and storage precautions:</div><div>
</div><div>-<span style="white-space: pre;"> </span>Refrigerator temperature recommended for Qurbani meat is 0-4 degree C.</div><div>-<span style="white-space: pre;"> </span>Freezer storage temperature – minus 18 degree C and below</div><div>-<span style="white-space: pre;"> </span>Refrigerator storage – 2-3 days </div><div>-<span style="white-space: pre;"> </span>Freezer temperature – can be kept upto 2-3 days.</div><div>
</div><div>Offal’s and Organs:</div><div>
</div><div>-<span style="white-space: pre;"> </span>To be cooked fresh once slaughtered, received and washed immediately, organ are not recommended to be freezed.</div><div>-<span style="white-space: pre;"> </span>The meat needs to be used within 2 hours once slaughtered or else refrigerate /freeze as recommended above.</div><div>Thawing:</div><div>
</div><div>Thaw the freezed meat in fridge immersed in water while in its packet at least 1 day ahead of cooking, meat thawing at room temperature is not recommended. No refreezing is advised.</div><div>
</div><div>It is directed not to use external shop mincer machines for mincing the meat as this may result in bacterial contamination/infection.</div><div> </div><div>
</div><div><em>Moti Khan </em></div><div><em>Assistant Manager/RD</em></div><div><em>Department of Nutrition and Food Services</em></div><div><em>The Aga Khan University Hospital.</em></div><div>