In fact, Sarah Amer, MS, RD, CDN, says, “The body has the incredible ability to adapt.” She reveals that it takes her only a few days of fasting to get back to her usual activity level.Įxemptions to fasting are travel, menstruation, illness, older age, pregnancy, and breast-feeding. Many Muslims aim for nutrient-dense foods to optimize nutrition and see fasting as a way to detox and allow the gut to rest.įasting does not pose any medical risks to healthy individuals. Excess fried foods and desserts, overeating at buffet-style iftar parties, and reduced physical activity can be attributed to weight gain. At the same time, many Muslims see no changes in their weight, while others may gain weight. While weight loss is certainly not the driving power behind fasting, it is not uncommon for some to take advantage of it to shed a few pounds. Soft drinks and caffeinated beverages are consumed to a lesser extent. Water is usually the beverage of choice, but juice and milk are also consumed. Traditional desserts are often unavoidable, especially those made only during Ramadan. A few dates and a cup of water are usually the first foods to break the fast, while fried pastries, salads, nuts, legumes, and breads are common. Social gatherings, many times buffet style, at iftar are frequent, and traditional dishes are often highlighted. Suhur can be dinner, or iftar, leftovers, typical breakfast foods, or ethnic foods. It is impossible to describe typical suhur or iftar meals, considering the high diversity of the Muslim American community. Aside from hunger and thirst, Ramadan bestows spiritual peace to Muslims during Ramadan, acts of worship are highly intensified. Muslims may consume other meals or snacks at night. These mealtimes are also related to two of the five main prayers Muslims perform every day. The two main meals of the day are suhur (immediately before dawn) and iftar (immediately after sunset). This year, August 21 marks the first day of Ramadan.įasting for Muslims means abstaining from all foods and beverages, including gum and water, as well as medication and smoking, from dawn to sunset. Because the Islamic year is roughly 10 days shorter than the Gregorian one, Ramadan shifts yearly. Ramadan is the name of the ninth month in the Islamic calendar year, which is based on the lunar cycle and consists of 12 months of 29 or 30 days each. Not only do they appeal religiously to Muslims, but their nutrient value is also a plus. Olives, honey, yogurt, dates, figs, grapes, pomegranate, and legumes are at the top of the list. The Islamic Food and Nutrition Council of America provides such certification.įoods mentioned in the Quran, the Holy Book of Islam, are of great spiritual value, and many eating habits are extracted from the practice of the Prophet Mohammad. Many Muslims choose to eat halal-certified products only, available in ethnic stores, some ethnic and franchise restaurants, and occasionally in mainstream grocery stores located in Muslim-dense neighborhoods. Food ingredients that come from multiple sources, such as gelatin, emulsifiers, and enzymes, necessitate the Muslim consumer to do some research to confirm whether they are lawful. Muslims are concerned about what is in their food, forcing them to be skillful readers of ingredient lists. The Muslim community is diverse 36% were born in the United States, while the rest are from 80 different countries worldwide.2 Although the three major ethnic groups in this community are South Asians, Arabs, and African Americans, many have Caucasian, Caribbean, and Far Asian roots.īy Islamic law, all foods are considered halal, or lawful, except for pork and its by-products, animals improperly slaughtered or dead before slaughtering, animals slaughtered in the name of anyone but Allah (God), carnivorous animals, birds of prey, animals without external ears (some birds and reptiles), blood, alcohol, and foods contaminated with any of these. There are an estimated 6 million to 7 million Muslims in America whose unique food practices are guided by religious laws and influenced by cultural differences.1 But when it comes to understanding the real essence of these practices, many dietitians are in the dark, which creates a barrier to reaching out to this segment of the population.

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