Turkish dietitians advise safe meat handling and portion limits for Kurban Bayram

Health professionals in Turkey cautioned that the surge in red‑meat consumption during Kurban Bayram can trigger digestion problems, weight gain, and strain on kidneys and liver. Dietitians Arya Lorin Öner, Tuğba Osanmaz, Deniz Pirçek and Asu Kurtuluş recommend limiting daily meat to 100‑150 g for healthy adults and 150‑200 g for individuals with hypertension, diabetes, gout or cardiovascular disease. Freshly slaughtered meat should rest 12‑24 hours in a refrigerator before cooking to avoid rigor mortis and bacterial growth; eating it immediately can cause bloating and indigestion. Preferred cooking methods are grilling, boiling or baking without adding extra fats, while extra oil should be avoided. Meals should be balanced with vitamin‑C‑rich salads or vegetables to improve iron absorption, and high‑fiber foods such as leafy greens, legumes and whole grains should accompany meat to support gut health. Sugary, syrup‑laden desserts should be eaten in small portions, and water intake of at least 2.5‑3 liters per day is advised. Light physical activity after meals can further aid digestion.