A Moroccan nutritionist has called for not eating Eid sacrifices before at least six hours have passed since they were slaughtered, to avoid enzymes in those meats that may harm humans.
This came as part of a package of advice provided by the nutrition expert at the National Institute of Agriculture and Veterinary Affairs, Professor Mohamed Al-Fayed, in the framework of health safety during the blessed Eid Al-Adha, which falls on Saturday.
Al-Fayed attributes the necessity of avoiding eating the feasts of the sacrifice of the feast before at least six hours have passed since their slaughter, that the meat after the slaughter gets rid of enzymes contained in the muscles, and hardens and the percentage of germs decreases over time.
Among these tips, not to eat some of the members of the inner sacrifice, such as the liver, heart, and others, before half an hour has passed since they were extracted from the body of the sacrifice, in addition to eating the meat of the head of the sacrifice directly on the second day of Eid because it is rapidly decomposing.
Al-Fayed pointed to the need to avoid eating too much meat during the days of Eid because it constitutes a danger at the level of the digestive system, as by eating too much meat the blood becomes loaded with quantities of proteins and is not easily filtered at the kidney level.
He stressed the importance of avoiding eating the Eid breakfast that contains high amounts of sugars, and then following it with meat, which makes some people feel clear physical fatigue.
The expert stated that it is okay for people with some incurable diseases - diabetes and others - to share their Eid meals with their families, provided that they eat meat in a specified amount and cook it with vegetables.
Finally, Al-Fayed said that it is necessary to avoid eating meat fried or cooked in the oven of the vibrations, or barbecue it on coal that has not extinguished its fire, which leads to its poisoning and exposes its reach to serious health problems.