Excessive or incorrect consumption of lamb, the main decoration of the table during the Qurban Bayram, can lead to serious health problems.
Experts specifically state that those who eat lamb during the holiday days must definitely pay attention to a number of important rules.
First of all, it is important to cook the slaughtered qurban meat not immediately, but after resting in the refrigerator for at least 12-24 hours in order to protect the digestive system, because the rigor mortis in freshly slaughtered meat causes stomach pain, bloating, and indigestion.
As for the cooking method, it is essential that the meat is cooked in its own juice, boiled or baked in the oven without adding tail fat or butter, and if grilled on a barbecue, keeping a distance of at least 15 cm between the meat and charcoal is mandatory to prevent the formation of carcinogenic substances. Also, consuming plenty of fresh green salad alongside meat dishes both increases the absorption of iron in the body through vitamin C and facilitates digestion due to fiber.
Lamb has both great benefits and some harms for the human body. Regarding its benefits, lamb is rich in high-quality animal protein, iron, zinc, and B-group vitamins (especially B12), which prevent anemia, strengthen the immune system, and maintain muscle mass.
However, the high content of saturated fat and cholesterol is the main harmful aspect of this meat. Eating excessive lamb raises cholesterol in the blood, creating a basis for vascular blockage, heart attack, and stroke risks. Especially those suffering from hypertension (high blood pressure), cardiovascular diseases, diabetes, and gout should consume lamb in very limited amounts during the holiday days and not jeopardize their health./musavat.com