Quick tips for a healthy Eid-ul-Azha

The Report Desk

Published: July 7, 2022, 01:18 PM

Quick tips for a healthy Eid-ul-Azha

Muslims around the world celebrate Eid-ul-Azha as a significant and memorable day. In a period when there is an abundance of meat, it is critical to maintain your health. All of us will be consuming more protein than usual as trying out new recipes with meat will be a continuous thing for a week. If we intake too much protein, this can cause us serious health issues. To ensure your better health these following tips will definitely help.

Eat in portion

Instead of stuffing plates with harmful food, take small amounts of the food. Also do not eat a lot at a time. Maintain the time gap in between your meals. Eat less desserts. Consuming too much sugar will not keep you healthy.

Limited consumption of meat

The cholesterol content in red meat (beef, lamb, and mutton) is high. Avoid consuming too much red meat because it can cause you heart disease and be detrimental to your long-term health. To protect your health, stay away from the fatty portions of beef.

Eat on time

Lack of routine eating, particularly on holidays like Eid, we see in our society. To stay healthy, you should continue your regular schedule even during Eid.

Maintain your regular walk and exercise

Walking will help your stomach function properly and improve meal digestion. Exercising minimum 30 minutes a day will keep you healthy.

Take a break between meals

There should be at least a 6-hour gap between two consecutive meals. It enables the meal to be adequately digested.

Eat vegetables and fruits

It is strongly advised to eat enough of fruits, vegetables to prevent constipation. When eating a lot of meat, make sure to include plenty of salads. This will help the digestion process.

Green tea to the rescue

Digestion is aided by drinking green tea. When you indulge in too many kebabs and roasts, you may have nausea, constipation, indigestion, and other unpleasant symptoms and a cup of green tea will help in balancing.

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