Meat takes on average 3 to 5 hours to digest, depending on the type of meat and how it is prepared. In our country, mutton and goat meat are among the oldest types of meat.

We should only wipe meat with a cloth; we should not wash it. When preparing meat, we should be aware that if meat is exposed to sudden heat, some of the proteins will coagulate, creating a protective layer on the surface that prevents the juices from escaping.

If we want a strong stock, we place the meat in cold water. If we are cooking meat for the sake of the meat itself, we place it in boiling water. If we want to stew meat, we first sear it quickly, then add liquid and ingredients, cover it, and simmer until tender. Do not pierce the meat with a fork, as you would break it and all the juices would run out.

Moderate and occasional consumption of meat is beneficial. Our body needs 5% to 10% animal protein; unfortunately, in Europe and America today, consumption is around 30% to 40%, which is harmful to our bodies.

We should bear in mind that meat contains a large amount of purines and is strongly acid-forming, so it is necessary to supplement meat consumption with strongly alkaline foods (vegetables or fruit). Meat also creates many waste products, which then leads to a greater need to drink and puts a strain on the kidneys.

Higher meat consumption is suitable during the autumn and winter, when we need a moderate amount of acid-forming foods to tighten our pores and protect the body from the cold.