Red meat should first be boiled well and then fried in ghee; this is the recommended cooking method in the system.
Original statement
سلّق اللحم جيداً أولاً ثم احمره في السمنة — هذه هي الطريقة الموصى بها في النظام.
not verbatim – paraphrase. Translation by the project; the Arabic wording is authoritative.
Translation
Red meat should first be boiled well and then fried in ghee; this is the recommended cooking method in the system.
Origin
- Source status
- Third-party site (unofficial)
- Attribution
- Third-party site altayybat.com (unofficial)
- Origin
- https://altayybat.com/ar/
- Attribution uncertainty
- Unofficial fan/summary site; lowest attribution level; no video references given. No transcript statement by Elawady prescribing this exact sequence was found in our keyword search.
- Claimed mechanism
Not stated (possibly removal of impurities/'injected' substances by boiling).
- Claimed health effect
Implied: safer or more digestible meat.
- Population concerned
Followers.
- Geographic restriction by Elawady
none found
Diverging source versions
اللحوم الحمراء البقري/الجاموسي
- Source status
- Third-party site (unofficial)
- Attribution
- Third-party site altayybat.com (unofficial)
- Origin
- https://altayybat.com/ar/
- Attribution uncertainty
- Unofficial fan/summary site; lowest attribution level; no video references given.
Scientific assessment
Unclear / insufficient evidence – The data do not allow an assessment either way.
Certainty of evidence: very low – Any assessment is very uncertain.
1. What was claimed?
Boil then fry meat in ghee.
2. What is demonstrably correct?
Boiling is a lower-temperature method that produces fewer heterocyclic amines than pan-frying or grilling (I-MEAT-01 Q&A; I-MEAT-10). Thorough cooking also reduces microbiological risk (general food safety).
3. What is wrong or exaggerated?
Frying afterwards re-introduces high-temperature surface browning and adds saturated fat from ghee (I-FAT-01, I-FAT-08). There is no evidence that boiling removes drug residues or other contaminants from meat.
4. What remains unclear?
Net effect of the sequence on HCA/PAH formation; IARC could not conclude whether cooking method changes cancer risk.
5. Which studies support it?
I-MEAT-10 (well-done/high-temperature meat and HCAs, mainly observational).
6. Which studies contradict it?
None direct.
7. What applies to Germany and Europe?
No official advice on this sequence.
8. What is known about Egypt?
Common household practice.
9. What practical conclusion is appropriate?
Boiling meat is a reasonable gentle method; frying in ghee afterwards adds saturated fat and browning compounds and has no shown benefit.
Assessment details
- Rationale for certainty of evidence
No study evaluating this cooking sequence was found. IARC states that high-temperature methods (pan-frying, barbecuing) produce more HCAs and PAHs, but data were insufficient to conclude whether cooking method affects cancer risk.
- Source quality
Third-party site only; attribution to Elawady not confirmed.
- Regional transferability
Traditional Egyptian cooking method.
- Individual exceptions
None.
- Regional scope of the claim
- general (biological/medical)
- Last reviewed
- 26 October 2026 provisional
Scientific evidence in detail
Insufficiently studied – There is too little research to say whether the claim is right or wrong.
Research question: Does boiling red meat well and then frying it in ghee reduce harmful cooking products or contaminants compared with other methods?
Research question in detail (PICO)
- Population
- Meat consumers
- Intervention or exposure
- Boiling then frying in ghee
- Comparison
- Frying/grilling raw meat; boiling/stewing only; frying in less saturated oils
- Geographic scope
- universal chemistry
- Outcomes
- heterocyclic amines (HCAs) and PAHs
- saturated fat intake
- residue removal
- cancer risk
Study results as reported by the authors. Our assessment follows below.
What speaks for the claim?
Pre-cooking meat before frying sharply cuts harmful compounds
Felton JS et al.. Food Chem Toxicol 1994 · PMID 7959444 · DOI 10.1016/0278-6915(94)90087-6 Otherabstract checkednewly addedPre-cooking meat (microwave) before frying removed HCA precursors and cut HCAs three- to nine-fold.
- Actual result
- Mutagenicity down up to 95%; sum of four HCAs 3-9-fold lower.
- Methodological quality
- moderate (lab experiment)
- Relevance
- indirect: microwave, not boiling
- Limitations
- No health outcomes.
Well-done, high-heat meat contains mutagens
Zheng W et al.. Nutr Cancer 2009 · PMID 19838915 · DOI 10.1080/01635580802710741 Narrative reviewabstract checkedWell-done and high-temperature meat produces mutagenic HCAs linked to cancer risk in many studies; boiling is low-temperature.
- Actual result
- Narrative review.
- Methodological quality
- low (narrative review)
- Relevance
- indirect
- Limitations
- Observational basis.
What speaks against the claim?
Frying boiled meat in saturated fat produced more harmful amines
Boiled, shredded and fried meat still formed HCAs; more saturated frying fats (lard, palm oil) produced more HCAs than soybean oil.
- Actual result
- Norharman, Harman, AalphaC, MeAalphaC higher with lard and palm oil (P < 0.05).
- Methodological quality
- moderate (lab experiment)
- Relevance
- indirect: ghee not tested
- Limitations
- Pork product.
Cochrane: eating less saturated fat reduces heart and stroke events
Hooper L et al.. Cochrane Database Syst Rev 2020 · PMID 32827219 · DOI 10.1002/14651858.CD011737.pub3 Meta-analysisabstract checkedCochrane: reducing saturated fat lowers combined cardiovascular events.
- Actual result
- RR 0.83 (0.70-0.98).
- Methodological quality
- moderate-high
- Relevance
- indirect (ghee is high in saturated fat)
- Limitations
- Not specific to ghee or frying.
What does the overall evidence say?
Editorial assessment based on the studies above – not itself a study result.
Which position is better supported?
Boiling first is plausibly helpful because it removes HCA precursors and shortens high-heat time, but the subsequent frying in ghee re-creates browning compounds and adds saturated fat; the sequence has never been tested for health outcomes, and there is no evidence that boiling removes drug residues.
Why some studies weigh more
Only laboratory chemistry studies exist; health outcome data are absent.
Is a causal relationship established? Not established No outcome studies.
Remaining uncertainty
Net HCA/PAH formation for boil-then-ghee-fry vs other methods.
Justified conclusion
The method is untested; boiling alone or frying briefly in a less saturated oil is likely preferable by the same chemistry.
Does this depend on the country?
- General biological effects
- Universal chemistry.
- Eating habits
- Boiling then frying is a common Egyptian household practice.
- Origin of the food
- Not relevant.
- Contaminants
- HCAs and PAHs from cooking.
- National production conditions
- Not relevant.
- Legal rules
- Not relevant.
- Actual monitoring data
- Not relevant.
A regional difference that changes the conclusion is not supported by robust data.
Certainty of the overall evidence (GRADE, simplified)
- Main outcome
- Cancer/cardiovascular outcomes with boil-then-ghee-fry cooking
- Starting level
- low (observational studies)
- Reasons for downgrading
- indirectness (laboratory data only)
- Result
- very low
Simplified assessment by a single reviewer, following the GRADE approach; not a formal GRADE panel. GRADE rates the body of evidence for one outcome, not individual studies.
Search strategy
Documented literature searches for this review (search strings in the original database syntax).
| Database | Date | Search | Looking for | Hits | Included |
|---|---|---|---|---|---|
| Europe PMC | 26 October 2026 | (TITLE:"heterocyclic amine*" OR TITLE:"heterocyclic aromatic amine*" OR TITLE:PAH* OR TITLE:"polycyclic aromatic") AND (TITLE:boil* OR TITLE:"cooking method*" OR TITLE:"pre-cook*" OR TITLE:precook* OR TITLE:microwave*) AND (TITLE:meat OR TITLE:beef OR TITLE:lamb OR TITLE:mutton) | both directions | 5 | |
| PubMed | 26 October 2026 | (cooking method*[ti] OR doneness[ti] OR "high-temperature"[ti]) AND (meat[ti]) AND (cancer[ti]) AND (meta-analysis[pt] OR cohort[ti]) | both directions | 2 | |
| Europe PMC | 26 October 2026 | TITLE:"meat floss" AND TITLE:"heterocyclic amine" | both directions | 1 |
Open questions
Direct measurement of HCAs/PAHs with Egyptian cooking practice.
How deeply was this checked?
5 linked studies: 1 checked in full text (0 of them with a structured risk-of-bias assessment), 4 on the basis of the abstract, 0 bibliographically only. No formal assessment with two independent reviewers and no independent human expert review has taken place yet.
Last scientific review: 26 October 2026
History of the verdict
- 25 October 2026 · Phase 1 · Initial assessment: Unclear / insufficient evidence (very low)
- 26 October 2026 · Phase 4 (systematic evidence review) · Re-examined with extended evidence; verdict unchanged: Unclear / insufficient evidence (very low)
Two laboratory studies clarify the chemistry (pre-cooking reduces HCAs; saturated frying fats increase some HCAs) but provide no outcome data. Verdict unchanged.
New sources: I-MEAT-109 I-MEAT-110
In plain language
A fan site says the system recommends boiling meat well and then frying it in ghee. We found no studies on this exact method. Cooking meat at very high temperatures, as in frying or grilling, creates substances that may raise cancer risk, while boiling creates fewer of them. Frying in ghee afterwards adds saturated fat. There is no evidence that boiling removes drug residues.
Studies on this claim
Studies supporting the claim (2)
-
Well-done, high-heat meat contains mutagens
Zheng W et al.. Nutr Cancer 2009 · PMID 19838915 · DOI 10.1080/01635580802710741Narrative reviewindependent cross-checkabstract checkedStudies suggest higher cancer risk with well-done meat and HCAs.
Does the study support the specific claim? Unclear · Methodological quality: low · Certainty of evidence: see overall assessment of the claim
Original publication · Scientific details
Study explained simply
- What did the researchers want to find out?
Well-done meat and cancer.
- How was the study done?
Narrative review.
- How many people, animals or samples were studied?
Epidemiological studies.
- What was actually found?
Possible risk increase.
- How large was the observed effect?
n/a
- What do the results mean in everyday life?
Avoid charring/over-frying meat.
- What are the study's limitations?
Narrative.
- What does it say about Elawady's specific claim?
Relevant to frying step.
- Do the results apply to Germany and Europe?
Moderate.
- What can explicitly not be concluded from this study?
Effect of boiling then frying.
-
Pre-cooking meat before frying sharply cuts harmful compounds
Felton JS et al.. Food Chem Toxicol 1994 · PMID 7959444 · DOI 10.1016/0278-6915(94)90087-6Otherindependent cross-checkabstract checkedBrief pre-cooking before frying reduced cancer-linked heterocyclic amines three- to nine-fold.
Pre-cooking before frying cut HCAs 3-9-fold (microwave, not boiling; indirect).
Does the study support the specific claim? Partly · Methodological quality: moderate · Certainty of evidence: see overall assessment of the claim
Original publication · Scientific details
Study explained simply
- What did the researchers want to find out?
Test pre-cooking to reduce HCAs.
- How was the study done?
Lab experiment.
- How many people, animals or samples were studied?
Beef patties.
- What was actually found?
Large HCA reduction.
- How large was the observed effect?
3-9-fold lower HCAs.
- What do the results mean in everyday life?
Partly cooking meat in a gentle way before frying may reduce harmful browning compounds.
- What are the study's limitations?
Microwave, not boiling; no health outcomes.
- What does it say about Elawady's specific claim?
Plausibly supports the boiling step.
- Do the results apply to Germany and Europe?
Universal.
- What can explicitly not be concluded from this study?
It cannot show health benefits.
No study in this group is marked as key.
Studies contradicting or limiting the claim (2)
-
Cochrane: eating less saturated fat reduces heart and stroke events
Hooper L et al.. Cochrane Database Syst Rev 2020 · PMID 32827219 · DOI 10.1002/14651858.CD011737.pub3Meta-analysisindependent cross-checkabstract checked★ key study17% fewer combined cardiovascular events (RR 0.83); no clear effect on deaths.
Does the study support the specific claim? No · Methodological quality: high · Certainty of evidence: see overall assessment of the claim
Original publication · Scientific details
Study explained simply
- What did the researchers want to find out?
Effect of less saturated fat.
- How was the study done?
Meta-analysis of 15 RCTs.
- How many people, animals or samples were studied?
56,675 adults.
- What was actually found?
Fewer CVD events; mortality unchanged.
- How large was the observed effect?
RR 0.83 (0.70-0.98); NNTB 56.
- What do the results mean in everyday life?
Cutting saturated fat helps the heart modestly.
- What are the study's limitations?
Old, heterogeneous trials.
- What does it say about Elawady's specific claim?
Contradicts 'ghee and butter don't affect arteries'.
- Do the results apply to Germany and Europe?
High.
- What can explicitly not be concluded from this study?
Effect of a specific food like ghee.
-
Frying boiled meat in saturated fat produced more harmful amines
Pan T et al.. Int J Food Sci Technol 2020 · DOI 10.1111/ijfs.14368Otherindependent cross-checkabstract checkedBoiled, shredded pork fried in lard or palm oil formed more heterocyclic amines than when fried in soybean oil.
Boiled-then-fried meat: more HCAs with saturated frying fats (lard/palm) than soybean oil; ghee not tested.
Does the study support the specific claim? No · Methodological quality: moderate · Certainty of evidence: see overall assessment of the claim
Original publication · Scientific details
Study explained simply
- What did the researchers want to find out?
Compare frying fats for HCA formation.
- How was the study done?
Lab experiment.
- How many people, animals or samples were studied?
Meat floss.
- What was actually found?
Saturated fats gave more HCAs.
- How large was the observed effect?
Significant differences (P < 0.05).
- What do the results mean in everyday life?
Boiling first does not stop frying from forming these compounds; the frying fat matters.
- What are the study's limitations?
Pork; ghee not tested.
- What does it say about Elawady's specific claim?
Questions the 'fry in ghee' step.
- Do the results apply to Germany and Europe?
Universal.
- What can explicitly not be concluded from this study?
It cannot show health effects.
No study in this group is marked as key.
Studies with mixed or unclear results (1)
-
WHO cancer agency: processed meat causes bowel cancer, red meat probably does
International Agency for Research on Cancer (IARC). IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, Vol. 114 2018 (evaluation 2015)Risk assessmentindependent cross-checkfull text checked★ key studyAbout 18% higher risk per 50 g processed meat a day; red meat about 17% per 100 g if causal.
High-temperature frying produces more HCAs/PAHs; insufficient data on cancer risk by cooking method.
Does the study support the specific claim? Partly · Methodological quality: high · Certainty of evidence: see overall assessment of the claim
Original publication · Scientific details
Study explained simply
- What did the researchers want to find out?
Classify meat carcinogenicity.
- How was the study done?
Expert review of >800 studies.
- How many people, animals or samples were studied?
Global literature.
- What was actually found?
Processed meat Group 1; red meat Group 2A.
- How large was the observed effect?
+18% per 50 g/d processed meat.
- What do the results mean in everyday life?
Limit processed meat most; moderate red meat.
- What are the study's limitations?
Hazard classification, not risk size.
- What does it say about Elawady's specific claim?
Supports limiting red meat; silent processed-meat stance of the system is a gap.
- Do the results apply to Germany and Europe?
High.
- What can explicitly not be concluded from this study?
That small amounts are dangerous.
No study in this group is marked as key.
Regional context
Germany / EU
No official advice on this sequence.
Egypt
Common household practice.
What applies in my country?
General scientific assessment
Unclear / insufficient evidence The boil-then-fry method has not been studied; boiling is gentle, but frying in ghee adds saturated fat and browning compounds.
The following areas of food safety are relevant to this statement:
- Veterinary medicines and antibiotics
- Hormonal growth promoters
- Contaminants (heavy metals, PFAS, PCBs, dioxins, nitrate)
- Pathogens (Salmonella, Campylobacter, etc.)
Red meat
Choose a country to see the checked information for it.
Limits: legal rules describe what is allowed, not what every single food contains. Measurement data come from samples and are meaningful only together with their method details.
Country of residence or purchase Compare with another country
References
- Well-done meat intake, heterocyclic amine exposure, and cancer risk.. Zheng W et al.. Nutr Cancer 2009 · PMID 19838915 · DOI 10.1080/01635580802710741
- Effect of microwave pretreatment on heterocyclic aromatic amine mutagens/carcinogens in fried beef patties.. Felton JS et al.. Food Chem Toxicol 1994 · PMID 7959444 · DOI 10.1016/0278-6915(94)90087-6
- Reduction in saturated fat intake for cardiovascular disease.. Hooper L et al.. Cochrane Database Syst Rev 2020 · PMID 32827219 · DOI 10.1002/14651858.CD011737.pub3
- Frying oils with lower levels of saturated fatty acids induce less heterocyclic amine formation in meat floss (boiled, shredded and fried pork). Pan T et al.. Int J Food Sci Technol 2020 · DOI 10.1111/ijfs.14368
- IARC Monographs Volume 114: Red Meat and Processed Meat (with IARC Q&A and Press Release No. 240). International Agency for Research on Cancer (IARC). IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, Vol. 114 2018 (evaluation 2015)