Nezam El-Tayebat Fact CheckA scientific assessment of the “نظام الطيبات” nutrition system
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Unclear / insufficient evidence Certainty of evidence: very low provisional C-MEAT-04

Red meat should first be boiled well and then fried in ghee; this is the recommended cooking method in the system.

Conclusion: The boil-then-fry method has not been studied; boiling is gentle, but frying in ghee adds saturated fat and browning compounds.
  1. Original statement
  2. Scientific assessment
  3. In plain language
  4. Studies on this claim
  5. Regional context
  6. What applies in my country?
  7. References

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
25 October 2026 provisional

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 (1)

  • Well-done, high-heat meat contains mutagens

    Zheng W et al.. Nutr Cancer 2009 · PMID 19838915 · DOI 10.1080/01635580802710741
    Narrative reviewindependent cross-checkabstract only checked

    Studies 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.

    Scientific details →

Studies contradicting or limiting the claim (1)

  • 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-analysisindependent cross-checkabstract only checked★ key study

    17% 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.

    Scientific details →

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 study

    About 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.

    Scientific details →

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

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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.

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References

  1. Well-done meat intake, heterocyclic amine exposure, and cancer risk.. Zheng W et al.. Nutr Cancer 2009 · PMID 19838915 · DOI 10.1080/01635580802710741
  2. 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
  3. 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)

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