Health experts have called on citizens to adopt proper meat preservation and consumption practice after Eidul Azha to avoid health risks, especially in the light of high temperatures and electricity load.

When he spoke to a private news channel on Saturday, the lecturer and gastroenterologist emphasized dr. Abdullah bin Khalid of Aga Khan University Hospital, that Qurbani -meat should ideally be consumed fresh and prepared using healthy cooking methods such as steaming or boiling rather than frying or treatment.

Dr. Abdullah warned that excessive consumption of red meat, especially in processed forms, poses health risks. He referred to the World Health Organization (WHO) findings that connect red meat consumption to more health problems, adding that the American Heart Association recommends limiting red meat to 350 grams per week.

He offered the following guidelines for handling and preparing qurbani meat: Remove excess fat from the meat before cooking. Use healthy oils such as extra virgin olive oil, rapeseed oil or sunflower oil.

Avoid high flames and overcooking as these reduce the nutritional value of meat. Cook on low heat to preserve nutrients. Pair of meats with fresh salads and green chutney for a balanced meal.

For patients with heart conditions, high cholesterol or angina advised Dr. Abdullah moderation rather than complete avoidance. “We do not quite recommend cutting out meat, but it must be consumed in controlled parts,” he said.