Dispelling Myths and Understanding Facts About Goat Meat

TEMPO.CO, Jakarta - Eid al-Adha is synonymous with the tradition of sacrificing animals and enjoying various meat dishes, with goat meat being one of the choices. Popular dishes like satay, curry, and tongseng are staples in many households. However, despite its popularity, many people avoid goat meat due to health concerns.

Numerous circulating assumptions about goat meat often lack a foundation for accurate information. To foster a clearer understanding, the following outlines a series of prevalent myths and corresponding facts concerning the consumption of goat meat, compiled from various credible sources.

Myth: Goat Meat Can Increase Cholesterol Levels

Many people avoid consuming goat meat, believing it raises cholesterol. However, according to the Times of India, goat meat actually contains less saturated fat than other red meats, such as beef.

Therefore, when consumed in appropriate amounts, goat meat does not directly cause an increase in cholesterol levels. Nevertheless, portion control remains important, especially for individuals with a history of cardiovascular disease.

Myth: Pregnant Women Should Not Consume Goat Meat

There is a belief that pregnant women should avoid goat meat due to potential harm to the fetus. Conversely, a report from That's Farming indicates that goat meat is a good source of animal iron, which can help prevent anemia in pregnant women. Furthermore, its nutritional content supports healthy blood circulation, crucial for fetal development and reducing the risk of birth defects. In summary, consuming goat meat is safe for pregnant women, provided it is in moderation and prepared hygienically.

Myth: The Distinctive Odor is Caused by Improper Handling During Slaughter

A common misconception is that the characteristic or "gamey" aroma of goat meat results from inadequate cutting techniques. However, this assertion is not entirely accurate. As explained by Live Strong, the distinctive smell is more closely linked to the handling and washing procedures of the meat following slaughter. Soaking goat meat in saltwater has been shown to be effective in diminishing this particular odor. Consequently, post-slaughter steps, including thorough washing and soaking, play a critical role in determining the ultimate aroma of the goat meat prepared for consumption.

Illustration of goat meat. Pixabay.com/BlackWolfi

Myth: Hypertensive Patients Should Not Consume Goat Meat

Individuals with high blood pressure are frequently advised to restrict their intake of high-fat and salty foods, which often include goat meat. Nevertheless, controlled consumption of goat meat is still permissible. The concern arises when the meat is consumed in excessive quantities or prepared using additional ingredients like coconut milk, which can escalate fat and cholesterol content. Therefore, hypertensive patients are advised to meticulously consider the preparation method and portion size to ensure their safety.

Myth: Goat Meat Can Cure Low Blood Pressure

There is also a belief that consuming goat meat can offer a remedy for individuals experiencing low blood pressure (hypotension). However, to date, no medical evidence supports this assertion. Low blood pressure is typically managed through a balanced dietary regimen, sufficient fluid intake, and adequate rest. While goat meat does provide beneficial nutrients, it is not a direct treatment for hypotension.

Myth: Goat Meat Should Not Be Consumed with Durian

The combination of goat meat and durian fruit is often perceived as detrimental to health, particularly due to the belief that it negatively impacts the heart. Although this caution might be relevant for individuals with a pre-existing history of heart disease or specific metabolic issues, there is no scientific evidence to suggest that consuming both of these ingredients concurrently is harmful to healthy individuals. As long as they are consumed in moderation and not in excessive amounts, both can still be enjoyed.

Sarah Ervina Dara Siyahailatua contributed to the writing of this article.

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