As Tabaski approaches, grilled mutton is already a hot topic of conversation in Senegalese families. Synonymous with sharing, conviviality, and celebration, Eid al-Adha is also a period marked by excessive meat consumption. This habit is not without consequences for health, according to Kéba Tamba, a pharmacist specializing in nutritional therapy and head of the Cap-Santé clinic. The specialist is categorical: excessive meat consumption exposes the body to several health risks. While acknowledging its protein content, he believes that the negative effects of excessive consumption far outweigh the nutritional benefits.

"Animal proteins produce a lot of acids after being metabolized in the body. These acids disrupt the functioning of several organs and increase the risk of disease," he explains.

According to him, the eating habits observed during Tabaski (Eid al-Adha) significantly worsen this situation. For several days, meat often becomes the main food in households, relegating vegetables, fruits, and fiber to a secondary role. The nutritionist mentions several immediate consequences: bloating, constipation, diarrhea, nausea, vomiting, and digestive discomfort. "The human body has limited digestive capacity. Overeating always ends up causing problems," he warns.

But the effects don't stop at the digestive system. Kéba Tamba also believes that excessive meat consumption weakens the immune system and disrupts the gut microbiota. "In the long term, this persistent acidity can create a favorable environment for several diseases," he argues.

The importance of vegetables and good grilling practices

To limit these risks, he primarily recommends moderation. Meat, he says, should be accompanied by plenty of vegetables to reduce acidity in the body. Among the recommended foods, he specifically mentions onions, considered an excellent digestive aid. The expert also encourages consumers to rethink their eating habits during the holiday. He strongly advises against the excessive use of commercial broths, fats, and excessive grilling. "There's a proper grilling technique that must be followed," he insists.

According to him, meat should never be directly exposed to flames until it blackens. "When meat burns, it produces carcinogenic substances that are dangerous to health," he explains. He therefore recommends avoiding butter, oil, and fat on the stovetop, choosing lean cuts of meat, and removing any excess fat before cooking.

Another tip: lightly cook the meat before grilling it to soften the fibers and make it easier to chew and digest. Undercooked meat, he reminds us, also contributes to dental and digestive problems. Regarding drinks, the expert advises against sodas and overly sweet juices, which are commonly consumed during the festivities. Instead, he recommends natural drinks made with lemon, fresh pineapple, and a little honey.

This combination would help reduce bloating and improve digestion. Kéba Tamba also addresses a deeply ingrained family habit: eating fruit after meals. According to him, fruit should be eaten before the main meal. "You should start with fruit, then vegetables, and finally meat," he advises. He believes that fruit eaten after a heavy meal ferments in the stomach and can harm the liver.

Finally, the nutritionist calls on Senegalese people to fully enjoy the celebration, but without excess. "It's Tabaski, we're going to eat meat. But it must be done in moderation, accompanying meals with vegetables and fruit," he concludes.