According to the Torah, only certain animals are considered fit to eat. A land animal that has split hooves and chews its cud is acceptable. A sea creature that has fins and a tail is acceptable whereas shellfish are not. Only birds approved by the Torah can be eaten. Land animals and birds are slaughtered in a specific manner for preparation of kosher meals.
Another distinctive prohibition is the mixing of meat and dairy. Meat and dairy foods are not allowed to touch each other which means that they have to be prepared separately and cooked in separate pans and pots. They are never served together at a table and never consumed together. This rule is upheld in every orthodox Jewish household, even in the use of utensils.
There are three categories of food: meat, milk and pareve which means neutral. This describes foods that do not fall into the categories of meat or milk, such as eggs, fish, nuts, seeds and vegetables. Pareve foods can be used with either milk or meat.
This way of eating is considered to be pure and Jewish people believe that it keeps their bodies and souls strong when they eat in this way. For Jews, if they ate non-kosher food it would diminish their spiritual sensitivity. They believe they are divinely commanded to eat in this manner.
The slaughter of animals is regulated to ensure compliance with the Jewish law. They have to be killed quickly and painlessly. There also have to be certain fats and veins removed after slaughter. Then the meat must be soaked for thirty minutes in a bath of water at room temperature. From there, it is moved to salting tables and salted to draw blood out of the meat.
Certification is only given if everything from the ingredients used to the way the food was prepared is done according to the dietary regulations. Each step of the process is carefully monitored to ensure this. When people see the certification, they know they can trust what they are buying.
For dairy products to be considered fit for Jews, careful supervision is necessary from the beginning to the end of the processing. If non-kosher animals are there when a cow is milked, the milk is not suitable for consumption. Eggs must be from the list of acceptable birds and should not contain any blood spots. Bread should be baked in a Jewish home or bakery or by a professional baker under careful supervision by those who know the laws. Even the pan cannot be greased with animal fat for the bread to be appropriate.
In these days when we are concerned about the health and cleanliness of food, more than just Jews are buying these foods. Vegans, for instance, can be absolutely sure that certain products contain no meat. Those who need to eat diets free of dairy can also trust that the Jewish meals are really dairy-free. Allergy sufferers can also benefit. Others simply buy them because they feel they are safer and cleaner due to the close supervision and other precautions taken.
Another distinctive prohibition is the mixing of meat and dairy. Meat and dairy foods are not allowed to touch each other which means that they have to be prepared separately and cooked in separate pans and pots. They are never served together at a table and never consumed together. This rule is upheld in every orthodox Jewish household, even in the use of utensils.
There are three categories of food: meat, milk and pareve which means neutral. This describes foods that do not fall into the categories of meat or milk, such as eggs, fish, nuts, seeds and vegetables. Pareve foods can be used with either milk or meat.
This way of eating is considered to be pure and Jewish people believe that it keeps their bodies and souls strong when they eat in this way. For Jews, if they ate non-kosher food it would diminish their spiritual sensitivity. They believe they are divinely commanded to eat in this manner.
The slaughter of animals is regulated to ensure compliance with the Jewish law. They have to be killed quickly and painlessly. There also have to be certain fats and veins removed after slaughter. Then the meat must be soaked for thirty minutes in a bath of water at room temperature. From there, it is moved to salting tables and salted to draw blood out of the meat.
Certification is only given if everything from the ingredients used to the way the food was prepared is done according to the dietary regulations. Each step of the process is carefully monitored to ensure this. When people see the certification, they know they can trust what they are buying.
For dairy products to be considered fit for Jews, careful supervision is necessary from the beginning to the end of the processing. If non-kosher animals are there when a cow is milked, the milk is not suitable for consumption. Eggs must be from the list of acceptable birds and should not contain any blood spots. Bread should be baked in a Jewish home or bakery or by a professional baker under careful supervision by those who know the laws. Even the pan cannot be greased with animal fat for the bread to be appropriate.
In these days when we are concerned about the health and cleanliness of food, more than just Jews are buying these foods. Vegans, for instance, can be absolutely sure that certain products contain no meat. Those who need to eat diets free of dairy can also trust that the Jewish meals are really dairy-free. Allergy sufferers can also benefit. Others simply buy them because they feel they are safer and cleaner due to the close supervision and other precautions taken.
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