Every year, Eid Al Adha arrives to bring Omani families together in a moment filled with warmth and togetherness around tables laden with delicious dishes, most notably the Omani barbecue namely shuwa and mashakeek. Courtyards and yards across Oman come alive with the crackling sounds of burning charcoal and the fragrant aroma of spices.
However, amidst these beautiful moments, some incorrect habits may lurk that could turn the joy of Eid into hidden health hazards, especially during barbecue preparation. To ensure you enjoy every bite without worry, experts at the Food Safety and Quality Center at the Ministry of Agriculture, Fisheries and Water Resources have provided essential tips to consider.
Many people use aluminium foil to wrap and grill meat, unaware of the potential health risks when it’s exposed to high heat, particularly if the meat is marinated with vinegar, lemon, or spices. Aluminium may react with these ingredients and leach into the food. Some studies indicate that the accumulation of aluminium in the body could be linked to long-term health problems.
To avoid this, experts recommend using safer alternatives like natural plant leaves (such as banana leaves) or parchment paper, which not only add unique flavour but also protect the food from harmful reactions. Heat-resistant cooking bags or glass or ceramic dishes are also recommended, especially if cooking in the oven, as they provide both safety and flavour.
No Eid celebration in Oman is complete without grilled mashakeek and lamb chops, which families prepare with various spices. But that enticing sight of meat turning a delicious golden brown on the grill can hide health hazards.
When meat burns at high temperatures, dangerous compounds like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) can form and these have been linked to increased risks of diseases like cancer over the long term.
To reduce these risks, experts advise raising the grill grate slightly to avoid direct flames and marinating the meat with antioxidants such as garlic and rosemary, which help reduce the formation of these harmful compounds. It’s also recommended to flip the meat regularly to cook it evenly without burning the edges. Additionally, removing excess fat before grilling can help reduce smoke production.
HIDDEN ENEMY
Sometimes, fat drips onto the charcoal during grilling, producing smoke laden with chemicals that can settle on the food unnoticed, especially if the charcoal contains synthetic additives or chemicals.
This smoke can introduce harmful substances to the meat, which might then enter the body. To reduce these risks, experts recommend using natural, additive-free charcoal and avoiding intense flames, as the resulting smoke may carry harmful pollutants. It’s also best to maintain a reasonable distance between the meat and the burning charcoal to minimise contact with rising smoke.
Experts also advise allowing the charcoal to burn thoroughly until it becomes ember-like, free of flames, to reduce smoke to the lowest level possible.
Dr Reem al Zaabi emphasised that grilling is one of the preferred methods for cooking meat, as it helps remove some of the fat in the meat, making it a healthier option if prepared correctly. However, she also cautioned against letting the meat reach the point of burning, as this could pose significant health risks. She stressed the importance of careful grilling to avoid these dangers.
She added that a balanced meal is essential to reduce potential harm from consuming grilled meat, through side dishes like fiber-rich salads, which should be a staple on the Eid table.
She also urged people to limit their intake of carbonated drinks and replace them with water flavoured with lemon slices, as this can help reduce cholesterol levels in the body. She further recommended drinking green tea, which has benefits for digestion and helps lower cholesterol, making it a healthy choice after Eid meals.
BLURB
No Eid celebration in Oman is complete without grilled mashakeek and lamb chops, which families prepare with various spices. But that enticing sight of meat turning a delicious golden brown on the grill can hide health hazards.
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