Jewish dietary laws

Answer 1

Answer 1

There are three categories of Kosher food - Meat, Dairy and Parve. The laws of kashrut pertaining to these derive from various passages in the Torah, and are numerous and complex, but the key principles can be summarized.

Only meat from particular species is permissible. Mammals that both chew their cud (ruminate) and have cloven hooves can be kosher. Animals with one characteristic but not the other (the camel, the hyrax and the hare because they have no cloven hooves, and the pig because it does not ruminate) are specifically excluded (Leviticus 11:3-8).89 In 2008, a rabbinical ruling determined that giraffes and their milk are eligible to be considered kosher. The giraffe both has split hooves and chews its cud, characteristics of animals considered kosher. Findings from 2008 show that giraffe milk curdles, meeting kosher standards. Although kosher, the giraffe is not slaughtered today because the process would be very costly. Giraffes are difficult to restrain, and their use for food could cause the species to become endangered.

Non-kosher birds are listed outright (Deuteronomy 14:12-18) but the exact zoological references are disputed and some references refer to families of birds (24 are mentioned). The Mishnah13 refers to four signs provided by the sages.14 First, a dores (predatory bird) is not kosher. Additionally, kosher birds possess three physical characteristics: an extra toeclarification needed, a zefek (crop,) and a korkoban (gizzard) with a peelable lumen. However, individual Jews are barred from merely applying these regulations alone; an established tradition (masorah) is necessary to allow birds to be consumed, even if it can be substantiated that they meet all four criteria.15 The only exception to this is turkey. There was a time when certain authorities considered the signs enough, so Jews started eating this bird without a masorah because it possesses all the signs (simanim in Hebrew) and there is a place for thisclarification needed in Jewish law.citation needed

Fish must have fins and scales to be kosher (Leviticus 11:9-12). Shellfish and other non-fish water fauna are not kosher.

Insects are not kosher, except for certain species of kosher locust (unrecognized in almost all communities).

That an animal is untamed does not preclude it from being kosher, but a wild animal must be trapped and ritually slaughtered (shechted) rather than killed some other way to be kosher. Generally any animal that eats other animals, whether they kill their food or eat carrion (Leviticus 11:13-31), is not kosher, as well as any animal that was partially eaten by other animals (Exodus 22:30/Exodus 22:31).

Meat and milk (or derivatives) cannot be mixed (Deuteronomy 14:21) in the sense that meat and dairy products are not served at the same meal, served or cooked in the same utensils, or stored together. Observant Jews have separate sets of dishes, and sometimes different kitchens, for meat and milk, and wait anywhere between one and six hours after eating meat before consuming milk products.

Examples of cloven hooves in goats (upper left), pigs (lower left) and cattle (lower right). But horses lack cloven hooves (upper right).Mammals and fowl must be slaughtered in a specific fashion: slaughter is done by a trained individual (a shochet) using a special method of slaughter, shechita (Deuteronomy 12:21). Among other features, shechita slaughter severs the jugular vein, carotid artery, esophagus and trachea in a single continuous cutting movement with an unserrated, sharp knife, avoiding unnecessary pain to the animal. Failure of any of these criteria renders the meat of the animal unsuitable. The body must be checked after slaughter to confirm that the animal had no medical condition or defect that would have caused it to die of its own accord within a year, which would make the meat unsuitable.19 As much blood as possible must be removed (Leviticus 17:10) through the kashering process; this is usually done through soaking and salting the meat, but organs rich in blood (the liver) are grilled over an open flame.

Utensils used for non-kosher foods become non-kosher, and make even otherwise kosher food prepared with them non-kosher. Some such utensils, depending on the material they are made from, can be made suitable for preparing kosher food again by immersion in boiling water or by the application of a blowtorch. Food prepared by Jews in a manner that violates the Shabbat (Sabbath) may not be eaten until the Shabbat is over.

Jews can only eat animals that have cloven hooves & chew the cud like cows, sheep as this are seen as fit or proper (kosher animals) pigs are not permitted. The dietary laws are known as kashrut & are stated in Leviticus & Deuteronomy in the Torah. Jews must also not eat milk & meat products together so foods like Lasagne are not permitted as its stated that you must not boil a kid in its mothers milk. Basically saying you must not eat milk & meat products together but this food law can be beneficial as eating meat & milk products together can cause digestion problems. As well as this Jews must not consume any blood of an animal because the 'life is in the blood'.

Answer 2

In order to be kosher, food has to be prepared according to the kosher laws.

* Land animals must have split hooves and chew their cud.

* Fish have to have scales and fins.

* Birds cannot be amongst those listed as forbidden in the Torah (Deuteronomy ch.14) and cannot be hunters/scavengers.

* Animals must be killed in a specific manner and must be free of all disease

* As much blood as possible must be removed from meat as consumption of blood is forbidden.

* Dairy and meat cannot be combined in the same meal and there's a waiting period between eating one then the other.

* Fruits and vegetables should be checked to be sure they're free of bugs. Some Jews avoid cauliflower, asparagus, and the like, because of the difficulty in checking them.

Additionally, food must be prepared and handled following kashrut and with only kosher ingredients. Any food that does not meet these requirements cannot be eaten by those who are religiously observant. Foods which are purchased should be labeled as having had kosher supervision during their processing.

Answer 2

Kashrut. Foods which, under kashrut, can be consumed by Jews are called kosher and foods which cannot be eaten by Jews are called treif (meaning "torn," from the kashrut law stating that meat from animals torn - killed - by other animals is not kosher).

Answer 3

They are virtually the same as Orthodox Jewish dietary laws. Some notable differences are:

• Conservative authority deems swordfish as kosher
• Most Conservative Jews will eat cheese made with regular renet.
• Conservative Jews are permitted to eat vegetarian food in non-kosher restaurants

Answer 4

Yes, the laws of kashrut.

In order to be kosher, food has to be prepared according to the kosher-laws (see Deuteronomy ch.14). These are explained in detail in the Talmud-volume of Chullin.
* Meat must be from those land animals which have split hooves and chew their cud (such as beef, venison and mutton).
* Fish have to have scales and fins. Shellfish are not kosher.
* Birds cannot be among those listed as forbidden in the Torah (Deuteronomy ch.14) and cannot be hunters/scavengers. In actual practice, today we eat only those species concerning which we have a tradition that they're permitted, such as domestic chicken, geese, pigeons and turkey.

* Animals must be slaughtered in the manner specified by Jewish law and must be free of all disease. In actual practice, those who keep kosher purchase meat which is certified as having been prepared in the kosher manner.
* As much blood as possible must be removed from meat before cooking, since consumption of blood is forbidden (Leviticus ch.17). This is done at home or by the kosher butcher, through salting, soaking and rinsing.

* Dairy and meat cannot be combined in the same meal and there's a waiting period between eating one and then the other. After dairy: 1/2 hour. After meat: 6 hours for most Jewish communities.

* Fruits and vegetables should be checked to be sure they're free of bugs. Some Jews avoid cauliflower, asparagus, and the like, because of the difficulty in checking them.

Additionally, food must be prepared and handled following kashrut-laws and with kosher ingredients only. Processed foods should be labeled as having had kosher supervision during their processing. Any food that does not meet these requirements cannot be eaten by those who are religiously observant Jews.

See also:

Could you give me a list of kosher and non-kosher types of fish?

Why do some Jews not keep kosher?

The use of rennet

Answer 5

Jewish dietary laws are called 'kashrut' [kash-root]. There are hundreds of laws and it would be impossible to list them here.

Answer 6

Kosher; kashrut; hechsher. See also:

The laws of keeping kosher

Answer 7

Kosher

Answer 8

The laws of kosher food are complicated. First, The Bible includes long lists of forbidden and permitted creatures. Basically, cows, sheep and goats are OK, rabbits, pigs, camels, and vermin are not. Among birds, carrion eaters and scavengers are out, while seed eaters and insectavores are OK. Fish that have both fins and scales are ok, all other sea creatures are out. Eggs of kosher animals are OK. Milk from kosher animals is OK, except that milk and meat may not be mixed. It is even improper to use implements that have been contaminated by contact with dairy products to touch meat, or contaminated by meat products to touch dairy. Special cleaning is required after anything has touched either milk or meat to bring it back to a neutral state. The laws are complex enough that commercially prepared foods must be overseen by an expert who understands the food laws.