HIBAPRESS – Ahmed Al-Musaed
With the approach of Eid al-Adha, the medical and health debate is renewed regarding the safety of consuming sacrificial meat, especially for those suffering from chronic diseases such as diabetes, high cholesterol, and cardiovascular diseases. In this context, Dr. Ahmed Bouabdallah, a specialist in cardiovascular diseases, provided the HIBAPRESS website with a precise medical reading to correct many common and incorrect concepts that accompany this religious and social occasion.
Correcting Concepts: Lamb and the Shock of Diabetic Patients
At the beginning of his speech, Dr. Bouabdallah confirmed that Eid al-Adha is a religious ritual and a social custom that requires joy and participation, pointing out that the category of people completely prohibited from eating Eid meat is "very few" in reality, contrary to what many believe. He corrected a common idea that he considers "completely wrong," which is the prohibition of lamb meat for diabetic patients.
He explained, saying, "The substances prohibited for diabetic patients are foods rich in sugars, and meat is not a sugary substance, therefore, diabetic patients can eat Eid meat without fear, provided that they adhere to general health rules."
Cholesterol and Excess Weight.. The Critical Equation
In contrast, Dr. Bouabdallah identified the medical groups that should exercise extreme caution, and limited them to patients with high cholesterol and triglycerides, and people who are obese or overweight.
He added that the prohibition here does not mean "total prevention," but rather requires rationing the quantities consumed and avoiding excess, citing the noble verse: (Eat and drink, but do not be excessive).
Dr. Bouabdallah called on patients suffering from very high cholesterol levels and undergoing medical treatments to avoid organs and parts saturated with fats, such as "cabbage" (grilled meats surrounded by fat) and "brain," while they can eat "lean meat" (meat free of visible fat) in reasonable quantities.
Healthy Kitchen: Grilling and Steaming to Get Rid of Fats
As part of the practical advice on the cooking method, the cardiologist pointed out that red meat, even after removing the visible fat from it, still retains a percentage of internal fat. To reduce this percentage, Dr. Bouabdallah recommends:
Grilling on charcoal.
Cooking by steaming.
He emphasized that these two methods greatly help in dissolving and getting rid of a significant part of the fats, making the meat more suitable for health.
The Illusion of "Goat Meat" and its Relation to Diabetes
In response to a question about some families resorting to replacing the sacrificial lamb with a goat, believing that it is suitable for diabetic or cholesterol patients, the doctor explained that goat meat is indeed distinguished by its lower fat content compared to lamb (especially if the goat depends on natural grazing and not artificial feed), which is excellent for cholesterol and obesity patients.
But he strongly reiterated that "there is no relationship between goat meat and diabetes," again emphasizing that both lamb and goat meat do not affect blood sugar levels, and that the real concern lies in the fat content and its effect on the arteries and weight.
At the conclusion of his statement, Dr. Ahmed Bouabdallah extended his warm congratulations to all citizens and viewers, wishing that this blessed occasion would bring health, wellness, and longevity to everyone.
