HIBAPRESS – Ahmed Al-Musaid
With the arrival of Eid al-Adha, the daily rhythm of Moroccans changes, along with the dietary patterns that often tend towards excessive consumption of red meat and offal (the "duwwara"), which poses a heavy burden on the digestive system and vital bodily functions.
In this context, the specialist in diet and nutrition, Sakina Al-Fayeq, emphasized in a statement to the HIBAPRESS website, the need to reconsider some bad consumption habits that accompany this occasion, stressing the importance of nutritional balance to avoid any health complications whose symptoms may appear immediately after the Eid period. Al-Fayeq explained that the most prominent and most harmful habit is eating meat and "duwwara" for three or four consecutive days, and some families even include it in all daily meals (lunch and dinner) throughout the week. The specialist warned against this behavior, noting that red meat and internal organs are rich in chemical compounds that greatly strain the kidneys and produce toxins inside the body. She particularly called on patients with "gout" (La goutte) to exercise extreme caution, considering that the optimal formula is to suffice with one meat meal a day (preferably at lunch), with the inclusion of rest periods (a day on and a day off) to give the body a chance to get rid of acidic waste. In contrast, the specialist recorded a significant neglect of eating vegetables during this period, and called for the need to accompany Eid dishes with fresh salads (such as broccoli, cucumber, lettuce, tomatoes, and onions) rich in fiber and antioxidants that facilitate the digestion process. She also emphasized the importance of drinking sufficient amounts of water to help the kidneys filter out toxins resulting from the digestion of proteins, warning that excessive consumption of heavy foods with a lack of fluids may be the subsequent spark for the appearance of internal or kidney diseases that were silent and hidden. Regarding beverages, the specialist warned of the record increase in the consumption of carbonated drinks rich in sugars and artificial flavors, directing that even those classified as "sugar-free" (Zero) carry health hazards. Instead, she suggested replacing them with water with drops of acid (lemon), as it effectively helps in the digestion process and stimulates the body to absorb "high-quality" iron found in abundance in red meat and offal. At the level of baked goods, Al-Fayeq preferred to adopt whole wheat bread (made from barley or whole wheat) as a healthy alternative to white bread, with a recommendation to reduce salt levels in cooking to avoid fluid retention and high blood pressure. Call to action and postponement of consumption The specialist did not neglect the physical aspect, as she recorded a decline in mobility and lethargy during the days of Eid. She advised light walking in the evening after the heat wave broke to help the body burn fat and stimulate blood circulation. In conclusion of her guidance, the specialist renewed the reminder of the golden rule for cooking the Eid sacrifice, emphasizing the need to avoid eating meat immediately after slaughtering, and to let the sacrifice dry completely until the next day, and she explained that this process ensures the improvement of the quality and nutritional value of the meat, and gives it tenderness that makes its taste better and easier to digest on the stomach.
