Kosher foods
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Kosher foods are those that meet certain criteria of Jewish law. Invalidating characteristics may range from the presence of a mixture of meat and milk, to the use of produce from Israel that has not been tithed properly, or even the use of cooking utensils which had previously been used for non-kosher food. For an in-depth discussion of this tradition, see kashrut.
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[edit] Meat
Modern halakha (Jewish law) on kashrut classifies the flesh of both mammals and birds as "meat"; fish are considered to be pareve (Hebrew: פרווה), neither meat nor dairy.
[edit] Mammals: 11:3–11:8
The dietary laws are given in Leviticus 11: "And the LORD spoke to Moses and to Aaron, saying: "speak to the children of Israel, saying, 'These are the living things which you may eat among all the animals that are on the earth.'" (Leviticus 11:1–11:2).
Leviticus 11:3 sets down that Jews may eat all animals (some translations use "beasts") that have cloven hooves and chew their cud, and Leviticus 11:4 explicitly prohibited the consumption of animals that do not have these characteristics, designating them "unclean to you." Four mammals are specifically prohibited:
- The camel, because it chews its cud but does not have cloven hooves (Leviticus 11:4);
- The hyrax, because it chews its cud but does not have cloven hooves (Leviticus 11:5);
- The hare, because it chews its cud but does not have cloven hooves (Leviticus 11:6);
- The pig, because it has cloven hooves but does not chew its cud (Leviticus 11:7);
The identification of the above animals and other issues relating to this topic is the subject of a book by Natan Slifkin[citation needed].
Leviticus 11:8 commands the Jews that, "of their flesh you shall not eat, and of their carcass you shall not touch." The following verse, Leviticus 11:9, goes on to address seafood.
All kosher mammals, therefore, are even-toed ungulates and herbivores in the suborder Ruminantia, including several common domesticated animals and many wild animals. Kosher animals include the following:
- Bovines (family Bovidae) (cattle (cows), goats, sheep, and antelope)
- Musk deer (family Moschidae)
- Deer (family Cervidae)
- Giraffes and okapis (family Giraffidae)
- Pronghorns (family Antilocapridae)
[edit] Seafood: 11:9-12
In Leviticus 11:9, seafood ("all that are in the waters") is addressed. As was done for mammals, two criteria are given for fish also: whatever "in the waters, in the seas, and in the rivers" and has "fins and scales" may be eaten. The following verse, Leviticus 11:10, says that "all that move in the waters" and "have not fins and scales" are "an abomination," and Leviticus 11:11 commands the Israelites to "of their flesh not eat" and "of their carcasses you shall hold abomination." Rabbinical tradition holds that "fins" have to be translucent and that "scales" must be "easily detachable" (i.e., they can be removed without ripping the skin...not that tearing the skin is prohibited, but that it must be possible to remove the scales without ripping the skin: as a general principle, this means that "permitted" fish must have either ctenoid or cycloid scales, although the mere fact that a fish has only these types of scales is a consequence, not a prerequisite for "permittedness").
Examples of trefeh (unkosher) water creatures include shark, catfish, octopus, squid, jellyfish, and eels. All shellfish, such as clams, oysters, crab, lobster, and shrimp are not kosher. All sea mammals, such as dolphins, whales, and seals are also not kosher.
Seaweed and other sea plant life are kosher, although many of these plants are often infested with non-kosher animals. Thus, nori is generally agreed upon as requiring a hechsher, to avoid the problem of eating seahorses. There are, however, some authorities who allow for checking each piece of unsupervised nori with a light box, but in practice, this is time consuming and often yields very few suitable pieces.
The kashrut of swordfish and sturgeon are controversial, as they have scales as young fish, but lose them later in life. Orthodox authorities have ruled that these fish are not kosher, but many Conservative rabbis rule that they are kosher.
Fish is not considered to be meat, but rather neutral or 'pareve'; however, the laws of kashrut require fish and meat to be consumed separately, which is sourced in the Talmud, which states that there is 'danger' in eating fish with meat, and although this is a strong minhag, or custom, there are sources which state that since its now obvious that no sickness occurs in consumption of fish with meat, therefore there are leniencies. Unlike the separation between milk and meat, a separate set of dishes is not required, but dishes are washed in between. Thus at a Sabbath meal, where traditionally there is a fish course and a meat course, there will always be a separate fish fork and fish plate. The Beth Yosef also says that one should avoid eating fish with dairy products, although most authorities attribute this to a printing error (see Taz, Yoreh Deah, Hilchos Dagim), since this law is not only not mentioned anywhere in the Talmud, but is also out of context when it's mentioned. some (particularly Ashkenazic Jews from western Europe, and Sephardi Jews from Syria) follow this ruling. One possibility for the origin of this custom is the ancient condiment liquamen, which consisted of fermented, often rotting, fish entrails, which was used on meat in the ancient world. It was probably well known that this unhygienic liquid could easily cause sickness.
[edit] Birds
Kosher birds include: duck (domestic), goose (domestic), chicken, capon (castrated rooster), turkey, guinea fowl and many others. As a general principle, scavenging birds such as vultures and birds of prey such as hawks and eagles (which will eat carrion when they find it) are not considered kosher, while other birds generally are. Leviticus outlines the non-kosher birds and the rest are all kosher; in practice, however, the identities of the birds listed as non-kosher are not all known, so religious authorities have restricted consumption to specific birds which Jews have traditionally eaten. Thus birds such as songbirds, which are consumed as delicacies in many societies, are not generally eaten although they might theoretically be Kosher.
[edit] Kosher slaughter and preparation
See also shechita
Jewish law states that kosher mammals and birds must be slaughtered according to a strict set of guidelines, the slaughter (shechita) (שחיטה) being designed to minimize the pain inflicted, though the latter point is the subject of controversy. This necessarily eliminates the practice of hunting wild game for food, unless it can be captured alive and ritually slaughtered.
A professional slaughterer, or shochet (שוחט), using a large razor-sharp knife with absolutely no irregularities, nicks or dents, makes a single cut across the throat to a precise depth, severing both carotid arteries, both jugular veins, both Vagus nerves, the trachea and the esophagus, no higher than the epiglottis and no lower than where cilia begin inside the trachea, causing the animal to bleed to death. Any variation from this exact procedure could cause unnecessary suffering; therefore, if the knife catches even for a split second or is found afterward to have developed any irregularities, or the depth of cut is too deep or shallow, the carcass is not kosher (nevelah) and is sold as regular meat to the general public. The shochet must not only be rigorously trained in this procedure, but also a pious Jew of good character who observes the Sabbath, and who remains cognizant that these are God's creatures who are sacrificing their lives for the good of himself and his community and should not be allowed to suffer. In smaller communities, the shochet is often the town rabbi or the rabbi of one of the local synagogues; large factories which produce Kosher meat have professional full time shochets on staff.
Once killed, the animal is opened to determine whether there are any of seventy different irregularities or growths on its internal organs, which would render the animal non-kosher. The term "Glatt" kosher (although it is often used colloquially to mean "strictly kosher") literally means "smooth", and properly refers to meat where the lungs have absolutely no adhesions (i.e. scars from previous inflammation).
As Jewish law prohibits the consumption of the blood of any animal, all blood and large blood vessels must be removed from the meat. This is most commonly done by soaking and salting, but also can be done by broiling. The hindquarters of a mammal are not kosher unless the sciatic nerve and the fat surrounding it are removed (Genesis 32, last verse). This is a very time-consuming process demanding a great deal of special training, and is rarely done outside Israel where there is a greater demand for kosher meat. When it is not done the hindquarters of the animal are sold for non-kosher meat.
[edit] Gelatin
A controversial topic is the status of gelatin. True gelatin consists of denatured proteins, and comes from the processed hides or bones of animals. Most gelatin is made from pigs or non-kosher-slaughtered cows, including Kraft's product "Jell-O"[citation needed] and the icing on Kellogg's Pop-Tarts.[citation needed] This also affects the status of marshmallows, which contain gelatin as one of their principal ingredients.
Another issue with gelatin is whether it is pareve ('neutral'). A kosher pareve 'gelatin' made from vegetable gums such as carrageenan combined with food starch from tapioca (which is also suitable for vegans) is commercially available in supermarkets which have substantial Kosher food sections. It does behave differently than protein-based gelatin, however, and cannot always be substituted directly for animal gelatin without modification of the recipe. Other gelatin-like materials available include combinations of carrageenan and other vegetable gums, such as guar gum, locust-bean gum, xanthan gum, gum acacia, and agar, chemically modified food starch, and chemically modified pectins. Recently, such products have come to be used in prepackaged gelled fruit products, where animal-based gelatin was previously used.
Although most gelatin is usually considered non-kosher, as explained above, several prominent rabbinic authorities have noted that gelatin undergoes such extensive processing and chemical changes that it no longer has the status of meat, and as such may be considered pareve and kosher. This is the position adopted by a substantial minority of Orthodox rabbis, including Rabbi Ovadia Yosef, the former Sephardic Chief Rabbi of Israel and arguably the most revered living posek for Orthodox Sephardi and Mizrachi Jews. Conservative Judaism, likewise, holds that gelatin is kosher because it undergoes "such a complete change." An explanation of the legal principles surrounding this ruling can be found in the United Synagogue of Conservative Judaism's publication Keeping Kosher: A Diet For the Soul (2000). Similarly, most Reform Jews accept that all gelatin is kosher. Virtually all American Orthodox authorities, however, reject this position.
[edit] Insects and other invertebrates, reptiles, and amphibians
With four exceptions, all insects and other invertebrates (including those usually consumed as seafood), all reptiles, and all amphibians are considered 'loathsome', 'crawling' creatures, and are forbidden as treif (un-kosher). The exceptions are a type of locust native to the Arabian peninsula, encompassing four distinct species. The tradition for identifying which species of locust were and were not kosher has been lost among all Jews except the Jews of Yemen. (One hypothesis links these kosher insects to the Biblical manna which was provided as food for the Israelites in the desert).
Bee honey is Kosher, even though bees are not, because the honey is made by the bee, not a secretion of the bee [1].
In the summer of 2004, a controversy arose in New York City over the presence of copepods (tiny crustaceans) in the city water supply. While some authorities hold that these creatures are microscopic and therefore negligible, others note that they are almost the size of a small insect, such as a gnat, and far larger than a bacterium or other single-celled creature; and in fact can be detected by the naked eye. As of this writing a definitive ruling has not been produced as to whether copepods are kosher, but many families have begun using filters on their drinking and cooking water supply.
[edit] Dairy
Milk and milk-derived products derived from kosher animals are always kosher. All milk from cows, goats, and sheep is kosher. In the past, when milk from cows was more expensive, adulteration with camel milk or horse milk was a serious issue; today this is not considered a practical concern in the USA or in most western countries. As such, most Modern Orthodox rabbis and all Conservative rabbis hold that Food and Drug Administration (FDA) or the EU equivalent supervision is sufficient for milk to be considered automatically kosher. However, where it is available, many Orthodox Jews feel it is incumbent upon them to eliminate all doubt by using only "Cholov Yisroel" (חלב ישראל) milk and dairy products; this label means that the milk has been under constant rabbinical supervision from milking to bottling, to make sure that it is not admixed with the milk of a non-kosher animal.
Breast milk is considered pareve, and milk in a cow's udder at the time of slaughter is also considered pareve.
[edit] Cheese
Cheese is, of course, considered a dairy product. Hard cheeses, however, are made from milk and rennet, an animal product, and the kashrut of such cheeses is a matter of debate in the religious Jewish community.
Rennet is the enzyme used to turn milk into curds and whey; most forms of rennet derive from the lining of the stomach of an animal. Kosher rennet may be made from the stomachs of kosher animals slaughtered in conformance with the laws of kashrut, or may be made from vegetable or microbial sources. The Mishna and Talmud (in Avodah Zarah and Hullin) state that cheese made with rennet derived from a non-kosher animal is non-kosher. Orthodox authorities follow this ruling, and hold that rennet is a "d'var ha'ma'amid" (דבר המעמיד), an ingredient which changes the food so significantly that its presence cannot be considered negligible, so that even tiny amounts make the food it is added to non-kosher. Conservative authorities classify rennet as something that has changed so much from its original form that it is a "d'var chadash" (דבר חדש), "something new", and thus is no longer non-kosher. In practice Orthodox and some Conservative Jews eat only cheese made with kosher rennet, while other Conservative Jews follow the Conservative ruling and eat any hard cheese.
[edit] No mixing of meat and dairy
[edit] Waiting between meals
Historically waiting between milk and meat has evolved over time and in different places.
- I. Biblical times
The original prohibition is from the psukim in the Torah, “You shall not cook a kid in its mother’s milk,” (Ex 23:19, 34:26, Deut 14:21).[1] From there we get the original basis for not eating meat and milk together. However that looks very different from the face of kashrut today. Most of the way we do kashrut today was established from laws and customs set forth by rabbis mostly from the Talmudic and medieval periods.
- II. Talmudic period
The Talmudic Rabbis in Chullin 115b said that the verses only prohibit meat actually being cooked in milk, but they also added in a prohibition of eating meat with milk products. They also added waiting time between the consumption of milk and meat.[2] Chullin 105a explains that you cannot eat them in the same meal, but should wait until the next one. There Mar Ukva tells how his father will not eat dairy after a meat meal, but rather will wait until the next day. Mar Ukva himself will not eat it at the same meal, but will have it at the next one. This started the controversy as to what ‘until the next meal’ means.[2]
- III. Medieval period
Tosphote on page 105a in Chullin explains that as long as one has cleared the table after the meal and bentsched, then one may begin a new meal with dairy.[3] Maimonides explains the waiting because meat can get stuck in teeth longer than other foods. Another reason is that it takes approximately six hours to digest meat. Because he says about six hours and not just six, some people interpret this to mean that 5½ hours of waiting is allowed.[4] He also connects it to health issues and idolatry. [1] The Shulchan Aruch says that one must wait six hours for meat, including birds, even if one has just been grinding up food for a baby and not really eating. If food is stuck between teeth one must take it out.[5] The Ashkenazi traditions put forth by Rema- Some say that you have to wait six hours, even if the table is cleared and you have bentsched, but the common practice is to wait one hour. Some say that you have to bentsch after the meal before starting the new one. All in all you must wait some time between meals. However, it is best to wait six hours like the Sephardim.[5]
- IV. Modern
All Sephardic Jews wait six hours. Western European Jews wait three. Dutch Jews wait one hour. However Ashkenazi Jews must bentsch after the meal.[2] To eat meat after dairy you have to (a) say the blessings, (b) clean and rinse mouth, and (c) wash hands.[2]
[edit] Basic Information
Milk products and meat products may not be eaten together in the same meal, much less cooked together. Jewish law thus mandates a set of 'fence' laws that prevent this from happening; cooking meat and milk together is prohibited, even if it is not eaten, eating milk and meat together is prohibited even if they are not cooked together, and no benefit can be attained from such activity; for instance, one cannot even serve meat and milk together to an animal. Note that in most current forms of Judaism (but not among all Karaites, Ethiopian Jews and some Persian Jewish communities), this even applies to the flesh of birds, not just mammals. Most observant Jewish homes maintain two sets of silverware, cookware, cups, and dishes. One is for milk (Yiddish milchig, Hebrew halavi) dishes, and one is for meat (Yiddish fleishig or fleishedik, Hebrew basari) dishes. This prevents any trace of meat or dairy from being accidentally mixed. (Foods that contain neither milk nor meat are considered "neutral" -- Yiddish pareve, modern Hebrew parve).
All foods which do not fall into the categories of meat or dairy are considered pareve, and can be consumed freely with either meat or dairy. This includes all fruits and vegetables and foods derived exclusively from such sources; salt and other non-organic foodstuffs. Fish is considered pareve, and may be eaten directly before or after both meat and milk, but see Seafood above.
Jewish law considers glass (and some say Pyrex) to be non-absorbent; thus, one could use just a single set of glass plates and dishes. In practice, this is rarely done amongst Ashkenazi Jews because it is held that it would weaken the traditional system of kashrut observance. However, it is common within most religiously observant households to allow drinking glasses to be used for both dairy and meat meals, as long as they are thoroughly washed. Amongst Sephardim, glass dishes are often used for both milk and meat — including for hot food.
There are varying views on how long to wait before consuming milk or dairy after the other. Some believe dairy or meat can follow the other so long as the mouth is thoroughly cleaned.[citation needed] Traditionally, three distinct customs are observed regarding how long it is necessary to wait after eating meat before eating dairy foods again; most Litvak communities wait six hours, but many Galitzianers and German Jews wait only one to three hours, and Dutch Jews only 55 minutes.
[edit] Produce
Various laws apply to fruits, vegetables and produce. Most of these only apply to the produce of the Land of Israel:
- Orlah - fruits, harvested from a tree, less than three years after its planting (Mishnah tractate Orlah 3:9, Shulchan Arukh Yoreh De'ah 294:9-10)
- Various tithes (Shulchan Aruch ibid ch. 391-393):
- Shemitta - produce from each seventh year (Mishna tractate Shevi'it and Maimonides Hilchot Shevi'it ve-Yovel)
- Challah - bread that needs to have a priestly gift removed (Mishna tractate Challah, Shulchan Aruch ibid 322-330)
[edit] Grains and cereals
Unprocessed grains and cereals are kosher. Processed items (e.g. dry cereals, baked goods) may contain small quantities of non-kosher ingredients; therefore Orthodox Judaism holds that these goods should generally not be consumed unless there is a hechsher (mark of rabbinical certification of kashrut) on the product. Conservative Judaism often is more lenient, and holds that a careful reading of the ingredients is sufficient.
[edit] Kosher for Passover
During the 8 days of Passover there are additional restrictions on what foods may be eaten. Jewish law forbids Jews from eating any leavened product, and furthermore any product made from the so-called five species – conventionally viewed to be wheat, rye, barley, spelt, or oats (other than matzo, bread which has been ritually supervised from harvest to packaging to ensure that no leavening has occurred), which may have been inadvertently briefly moistened sometime after harvest, and begun the fermentation process which is key to leavening. Note that the inclusion of oats amongst the five species (Rashi) is contested; the Yerushalmi and Rambam have what we know as two-rowed barley. Rye is also contested, but is more closely related in appearance, properties and genetic affiliation. Ashkenazic Jews are restricted from eating rice, legumes, and corn (collectively, called kitniyot) during Passover. The reasoning for this was the inability to separate, with confidence, all traces of grain from your stores of kitniyot, particularly since they are stored together during the year. Due to the prevalence of corn syrup in American processed foods, many common items are disallowed for Ashkenazic Jews during Passover. Coca-Cola produces and distributes "kosher Coke" (a version of Coke made without corn syrup) during Passover in the United States. Sephardic Jews are permitted to eat rice and typically legumes and corn as well. In order to prevent inadvertent consumption of hametz (chometz), foods which are not Kosher for Passover, observant Jews maintain an entirely separate set of dishes, cutlery, pots, pans, etc. for Passover which can never be allowed to contact such foods, much as they maintain separate sets of such items for milk and for meat. Before Passover, the house is rigorously cleaned to eliminate any remnants of hometz, no matter how small. Some Jews who can afford it even maintain a separate kitchen for use during Passover, to eliminate the need for such a laborious procedure in their regular kitchen, with the risk of overlooking some nook or cranny somewhere where a crumb has lodged. Karaite and Karaitic Jews, who reject the rabbinic oral law and accept only Torah as binding law, commonly just avoid leavening during Passover, since the written law does not actually say that chometz or kitniyot cannot be eaten - it just says it cannot be leavened.
[edit] Other produce
All fresh fruits and vegetables are kosher in principle. Jewish law requires that they be carefully checked and cleaned to make sure that there are no insects on them, as insects are not kosher (except certain Orthoptera, see above). In the last century emphasis on this aspect has increased, especially in the Haredi Jewish community. Many Haredim avoid certain vegetables, such as broccoli, because they may be infested and exceedingly hard to clean. Responding to this issue, some companies now sell thoroughly washed and inspected produce for those who do not wish to do it themselves, even going to the trouble of filtering the wash water to ensure that it carries no microscopic creatures (see discussion of such animals in tap water, above).
There are actually some restrictions on consumption of produce. The fruit of a tree for the first three years cannot be consumed (the law of orlah). For crops grown in the Holy Land, tithes must be taken and allocated according to the precepts of the Bible, otherwise the entire crop is not considered Kosher.
[edit] Eggs
Eggs from kosher birds are kosher; they are also considered pareve (neutral, neither milk nor meat). Traditionally, eggs are examined in a glass cup to ascertain that they contain no blood. Eggs containing blood in the white may be used according to Sephardi halakha if the blood can be removed, but the egg must be discarded if any blood is found on the yolk. Ashkenazim generally do not distinguish between blood in the white or on the yolk. Partially-formed eggs found inside slaughtered birds may be eaten, but they must undergo the same process of blood removal as the animal, and these eggs are considered to be fleishig (status of meat) in Ashkenazi Judaism.
[edit] Canned and frozen foods
Most canned and frozen foods are usually permissible since manufacturers add only water and spices during the packaging process. Sometimes, however, fruits or vegetables are prepared with milk products or with non-kosher ingredients such as non-kosher meat broth. Orthodox Judaism thus holds that canned and frozen goods should generally not be consumed unless there is a hechsher (mark of rabbinical certification of kashrut) on the product. Conservative Judaism often is more lenient, and holds that a careful reading of the ingredients is sufficient.
[edit] Wine and grape products
- See article Kosher wine.
Traditionally, all wheat, oil, and grape juice products, including wine, were considered kosher only if produced by Jews; those produced by non-Jews were considered treif. However, over time the prohibition against the consumption of wheat and oil products produced by non-Jews was dropped.
Nonetheless, the prohibition against gentile-made grape products continued. This is derived from the religious use of wine by non-Jews (as well as Jews). In the past, an entire vineyard, or an entire pressing of the grapes could be dedicated to a deity. If some of the product were consumed by Jews, or even used for Kiddush, that would constitute inadvertent idolatry, or sacrilege. Such wine is known as Yayin Nesech, and may not be consumed, even if the wine is known not to have been used in a religious ceremony. To this day, all wine from non-Jewish sources is still considered not kosher.
As a consequence, many candies, drinks, and other foods are often not available in grape flavor. Many blends of fruit juices are also flavored with white grape juice, and are thus viewed as grape products.
One area of leniency is with pasteurized (or cooked) wine (mevushal in Hebrew), which is viewed as less suitable for religious practices, and is therefore subject to fewer prohibitions than uncooked non-Jewish wine, primarily regarding the way it may be handled. However, even mevushal wine is forbidden without proper supervision.
Some distilled spirits may potentially fall under the purview of the kosher restrictions relating to wine -- for example, brandy and cognac are themselves distilled from wines, while some varieties of whiskey obtain their characteristic flavor from aging in used wine barrels.
[edit] Conservative Judaism views on wine
Within Conservative Judaism, the law is regarded as being upheld, but the practice has significantly changed. In the 1960s the Committee on Jewish Law and Standards approved a responsum ("legal ruling") by Rabbi Israel Silverman on this subject.
He notes that most classical Jewish authorities agree that Christians are not considered idolaters, and that their products cannot be considered forbidden in this regard. He also noted that most wine-making in the United States is fully automated. Based on 15th-19th century precedents in the responsa literature, he concluded that wines manufactured by this automated process may not be classified as wine "manufactured by gentiles", and thus are not prohibited by Jewish law. This responsa makes no attempt to change halakhah in any way, but rather argues that most American wine, made in an automated fashion, already is kosher by traditional halakhic standards. Some criticism was later made against this teshuvah, because (a) some wines are not made by automated processes but rather, at least in some steps, by hand, and (b) on rare occasions non-kosher fining ingredients are used in wine preparation.
A later responsum on this subject was written by Rabbi Elliot N. Dorff, and also accepted by the CJLS. Dorff noted that not all wines are made by automated processes, and thus the reasoning behind Silverman's responsum was not conclusively reliable in all cases. He explored rabbinic thought on Jewish views of non-Christians, also finding that most poskim refused to consign Christians to the status of idolator. Dorff then explored the traditional halakhic argument that avoiding such wine would prevent intermarriage. Dorff asserted, however, that those who were strict about the laws of kashrut were not likely to intermarry, and those that did not follow the laws would not care if a wine has a heksher or not. He then discussed the fact that many foods once considered forbidden if produced by gentiles (wheat and oil products) were eventually declared kosher, and proceeded to extend this leniency, in such situations where applicable, to grape-products, including wines.
[edit] Aluminum foil
Questions of Kashrut also crop up regarding items which are not themselves consumed. For instance, production of aluminum foil requires that the foil be squeezed between two rollers at tremendous pressure, to ensure constancy of thickness. Since the foil would retain toxic residue if it were lubricated with petroleum-based lubricants during this process, lubricants derived from animals or plants must be used. In the past, tallow or lard were often used, which would leave a residue on the foil rendering it non-kosher. However today, use of these products is economically unfavorable compared to use of vegetable-derived lubricants.
[edit] Dietary restrictions often associated with Kashrut
Mixing fish and meat is Kosher, but nevertheless restricted. [2] The Talmud prohibited this specifically, in order to follow the Torah mitzveh to carefully guard one’s health. And though it might be presumed that those in Talmudic times did not have the wealth of medical knowledge that we have today, observant Jews will follow this restriction, believing that the scholars may have known something we do not, or that there might be other unstated reasons for the restriction. [3]
[edit] Dietary laws in Islam
Kosher is the word used to describe food which Judaism allows for Jews, and Halal is the word to describe food which Islam allows for Muslims. Each is more restrictive than the other, in various ways. For more information, see Comparison of Dhabiĥa Halal and Kashrut.
[edit] References
- ^ a b "Dietary Laws", Encyclopedia Judaica.
- ^ a b c d Gordimer, Rabbi Avraham. The Halachot of Waiting Between Meals.
- ^ Tosphote: “Page 105a”, Masechet Chullin.
- ^ Maimonides: “Perek 9”, Halachot Malachot.
- ^ a b “Yoreh Deah”, Shulchan Aruch.
[edit] See also
- Clean animals
- Kashrut
- Taboo food and drink
- Halaal
- Hechsher
- Comparison of Dhabiĥa Halal and Kashrut
- Kosher tax
