Is Cholesterol Patients Safe To Consume Goat Meat? This Is A Doctor's Message!

TANGERANG - The choice of general goat culinary was found during Eid but is there a danger of goat meat for cholesterol sufferers?

Tangerang City Hospital Nutritionist, Lia Egritanurika said cholesterol sufferers are allowed to consume beef but are advised to reduce fat.

"It doesn't mean you can't eat beef at all, it's just that it needs boundaries. Moreover, beef consumption has benefits for nutritional balance," said Tangerang City Hospital Nutritionist Lia Egritanurika in a statement in Tangerang, quoted from ANTARA, Saturday, June 15.

He said that the consumption of red meat such as cows has many benefits for the body, such as animal protein content, iron, vitamin B12, selenium, to zinc, all of which are needed by the body, and even fat content.

He recommends that cholesterol sufferers choose the tenderloin part of the meat. This part is the lowest part of fat.

Lia said that the sacrificial meat, both cows and goats, contains very good nutrition for the body. Meat processing to be ready for consumption must be considered.

This is so that the nutritional content in the meat does not decrease or even disappear.

If you want meat to be in good nutrition, it would be better if we process it by boiling, steaming, or roasting. It will be better maintained in nutritional content than fried which will increase the fat content of the meat," he said.

He also explained that the method of cooking meat is not recommended to use fire that is too big or hot. Because, it is feared that the meat will not mature perfectly until the inner layer.

"If you use a fire that is too hot, what looks ripe will only be the outside, but the inside is not ripe," he said.

Another important thing is to cook to the perfect cooked, not half cooked, or too cooked or over cook. This is because meat cooked to over cook is feared to reduce or even eliminate nutrients in the meat.

"The characteristics of the coexisted meat can be seen from the color, namely brownish color but not dark brown or brown, then easy and soft meat when cut, and make sure there is no part of the meat that is still red, that means the meat is not ripe," he concluded.