Rules for kosher nutrition. What does kosher food mean? List of kosher foods and dishes

Today, not only Orthodox Jews adhere to the kosher food system. Some rules in Everyday life use and ordinary people, omitting, of course, ritual moments, of which there are a great many in kashrut. Today we will not talk about them either, focusing on the practical side of the issue, sharing with readers information about the benefits of kosher food for the body.

Principle one. Meat
Those who believe that the kosher food system and vegetarianism are one and the same are wrong. You can and should eat meat, but not all meat. First of all, no pork! Secondly, all predators are prohibited. Only artiodactyl ruminants are allowed: cows, goats, deer, gazelles, rams, etc. You should not eat hare, rabbit, or camel meat.

photo: www.smachno.ua. Venison with puree from Hector Jimenez-Bravo

Little of! It is also important not only what species the animal belongs to, but also how it was slaughtered and prepared. This means, in particular, the prohibition of blood, veins and fat. They need to be removed. To do this, the meat is trimmed, then soaked in water, salted and washed thoroughly.
But if you think that's all, you're wrong. After all, meat will be recognized as kosher only if a special, well-trained person participated in the slaughter, and many appropriate rituals were observed.

The benefits of such a product are also obvious because kashrut allows the consumption of meat only from healthy animals. Meat obtained even from wounded animals is no longer considered kosher.

Principle two. Fish
Unlike meat, fish can be consumed without any preliminary rituals. All of it, including caviar, is considered kosher. The only exception is black caviar, which is not considered kosher.

Principle three. Separate food
Dairy and meat products not only cannot be consumed together, but even stored next to each other. They use separate dishes, linen and cutlery. In addition, be sure to take a break between meals of at least 6 hours.

Principle four. Vegetables and fruits
All plant foods are kosher by definition. But! This does not mean that you can eat everything that you just picked from a branch or garden bed. After all, if you accidentally eat a worm along with an apple, the kosher principle will be violated. Little of! Even traces of insect activity make the product unsuitable. Hence the conclusion - vegetables and fruits should be thoroughly washed before consumption and only whole, undamaged fruits should be used. In Israel they are grown on special farms.

Principle five. Milk
It is permissible to consume milk obtained only from kosher animals in compliance with certain rules for milking them.

conclusions
The benefits of the kosher food system are obvious, because it involves eating exclusively fresh, low-fat and unspoilt foods. You also need to adhere to the principles of separate nutrition, without mixing dairy and meat products. The benefits of this approach have also long been known and scientifically proven.

10/07/2014 17:31

There are a total of 365 prohibitions that affect all aspects of Jewish life, and more than half of these prohibitions relate to food. Kashrut, kosher in Yiddish, is a set of laws that regulate the diet of the Jewish people. Kosher is translated as “suitable”, “suitable”.

Yulia Shapko

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Basic principles of kosher nutrition

Kosher food produced from kosher products, in a strictly defined way and only by Jews. The definition of “kosher” food is described in the Torah. All products that do not comply with the concept of “kosher” are prohibited and harmful to human bodily health.

Another important aspect indicated in Kashrut is hygiene. Products must not contain harmful substances , animals must be healthy, dairy and meat products must not only be stored separately, but also consumed separately.

, corresponding to the Torah description:

• Meat– beef, lamb, goat meat, venison, elk meat, etc. You can eat the meat of those animals that are artiodactyls and ruminants. Rodents (hares, rabbits, etc.) are not kosher. Animals must be slaughtered in a special way. It is carried out only by a shoykhet (slaughterer) - a specially trained person. To remove all the blood from the meat, it is soaked in water and sprinkled with salt, which absorbs the last drops of blood.

• Bird– chickens, ducks, geese, quail, pigeons and turkey meat.
  It is forbidden to eat the meat of birds of prey and scavengers.

• Eggs Only kosher birds are considered kosher. If both ends of the egg are the same shape (both pointed or round) they are not kosher.

• Fish- only the one that contains scales and fins. Red caviar is considered kosher, but black caviar is not included in this list. Eel, catfish, shark, sturgeon are not considered kosher - just like shellfish and crustaceans.

• Milk- only from kosher animals. Another important aspect: according to the Torah, different utensils (even different stoves) are used for cooking meat and dairy products, meat and dairy products are stored separately (in different refrigerators) and milk after meat can only be consumed after 6 hours.

• Insects. Only four types of desert locusts are allowed to be eaten. Other insects are prohibited. Only honey, a waste product of bees, is an exception and is considered kosher. It is precisely because of the ban on all types of insects that housewives check cereals, herbs and vegetables very carefully.

• In a relationship alcohol The instructions of the Torah are very strict: wine is made only by Jews, grapes are collected at a certain time in vineyards at least 4 years old, outsiders should not see the production process - only such wine is considered kosher.

Remember, kosher eating is not a new fad diet or cooking trend. True kosher nutrition is full compliance with religious canons, not only in food, but also in the spiritual world.

Is kosher nutrition healthy?

Now products with the distinctive kosher mark have begun to appear in stores.

It cannot be said with confidence that a kosher diet is completely balanced and healthy. But the fact that kosher products are healthier and safer is an irrefutable fact.

These products do not contain dyes, stabilizers, synthetic additives, GMOs, medicines, processed and packaged in a sterile environment, and these are the main indicators of quality and usefulness for the human body.

That is why today representatives of other religious faiths have often begun to choose kosher products.

Initially, the word “kosher” (Hebrew) literally meant “suitable”, “suitable”. Over time, it came to be used more broadly, denoting anything that is religiously appropriate for a Jew, such as “kosher clothing” or “kosher lifestyle.” But first of all, the laws of kashrut concern products suitable for Jewish consumption.

Here are some basics of kashrut laws.

• Some species of animals and their milk, as well as some species of birds and their eggs, are allowed for consumption, while others are prohibited, such as pork, shellfish and much more.
• Meat and milk are prohibited from being cooked or consumed together. You cannot use the same dishes for meat and dairy; there must be separate sets of dishes, and a certain break must be taken between eating meat and dairy.
• Permitted animals and birds must be slaughtered in a way that is extremely painless for the animals and so that the maximum amount of blood flows out immediately - this method is calledshechita. Some parts, including the blood of warm-blooded animals, are prohibited for food (fish blood is allowed).
• Fruits, vegetables and grains are generally always kosher, but must be checked for insects. Wine, grape juice and other drinks containing grapes must be specially certified.
• Even a small amount of a non-kosher substance or product can render the food unfit to eat.
• All processed foods, food factories and restaurants require certification by a trusted rabbi or special kashrut agency.

History of kashrut

The people of Israel received the laws of kashrut from God Himself in the Sinai desert. Moshe taught the Jews how to observe them correctly. The foundations of these laws are written down in the Torah, in the books of Vayikra (chapter 11) and Dvarim (chapter 14). The clarifying details were passed down orally from generation to generation and were finally written down in the Mishnah and Talmud. Later, the Rabbinical Court passed various rulings to ensure compliance with these laws.

For more than 3 thousand years of history of the people of Israel, keeping kashrut was distinctive feature Jewish identity. The laws of kashrut clearly demonstrate that Judaism is more than just a religion in the generally accepted sense of the word. For a Jew, holiness is not limited to morals and rituals; rather, the entirety of life is something sacred. Even the seemingly mundane concern for food speaks of a relationship with God and the uniqueness of Jewish life.

What does kashrut mean?

A mitzvah (commandment) is a Divine command, by fulfilling which a person approaches God. The laws of kashrut are not verified by the laws of logic and are not oriented towards the prescriptions of nutritionists (as many non-Jews prefer to think). This is what God commanded us to do, and by doing His will, we create and strengthen a connection with Him.

Our sages note the various benefits of kashrut: spiritual cleansing, unconditional benefits for spiritual and physical health, humane treatment of animals, a way to protect against assimilation, etc.

Nahmanides, great sage XII century, indicates that “birds and many of the mammals prohibited by the Torah are predators, while there are none among the permitted animals; we are commanded not to eat these animals, because we should not try on these qualities on ourselves.” Therefore, kashrut can also be considered “food for the soul.”

Just as there are foods that are beneficial and harmful to the body, there are foods that nourish the Jewish soul and those that affect it negatively.

However, we observe the laws of kashrut - and this is the most important principle - not because we are guided by such justifications, but because it is the will of the Creator.

What animals are considered kosher?

• Mammals. A mammal is kosher if it has two characteristics at the same time: cloven hooves and regurgitation. For example, cows, sheep, goats and deer are kosher, but pigs, rabbits, squirrels, bears, dogs, cats, camels and horses are not.
• Birds. The Torah lists 24 non-kosher bird species, mostly predatory and carrion-eating. Kosher birds are, for example, domestic species of chickens, ducks, geese, turkeys and pigeons.
• Reptiles, amphibians, worms and insects. With the exception of 4 species of locusts, which are now impossible to identify, all of them are not kosher.
• Fish and seafood. Of the fish, those that have both fins and scales are kosher. For example, salmon, tuna, catfish, mackerel, pike, flounder, carp, herring, etc. And catfish, shark, sturgeon, beluga, swordfish, lamprey, lobster, shellfish, crabs, shrimp, etc. are prohibited.

Slaughter and preparation of kosher meat

Kosher mammals and birds must be killed using a special procedure calledshechita, during which the animal’s throat is instantly, accurately and painlessly cut with a very sharp and completely smooth (without jagged) knife, which is calledkhalaf. This can only be doneshoikhetis a highly qualified and specially trained butcher who must be a God-fearing and commandment-keeping person.

An animal that dies on its own or is otherwise slaughtered is not fit for consumption, even if it is essentially kosher. It is also strictly forbidden to eat flesh separated from a living animal - this prohibition is actually one of the 7 Universal Laws of the Sons of Noach and is the only law related to kashrut that applies equally to non-Jews and Jews.

Preparing meat for kosher involves removing some of the illicit veins and fats from cattle carcasses. These parts are primarily found in the hindquarters of the animal, and due to the difficulty involved in removing them, the hindquarters are not usually sold as kosher.

Removing blood

According to the Torah, the blood of mammals and birds is completely prohibited for consumption. Within 72 hours of the animal being slaughtered, all blood contained in the animal is removed through a special soaking and salting process. (Today, the vast majority of kosher meat is sold already cleaned of blood).

The liver, which has a particularly high blood content, must also undergo a special fire treatment procedure before being eaten.

Milk, eggs and honey

The rule mentioned by the Talmud states: “What comes from a kosher animal is kosher; anything that comes from a non-kosher animal is not kosher.

Thus, milk and eggs are only kosher when they come from kosher animals. In addition, all eggs should be carefully tested before use to ensure they do not contain traces of fetal blood.

Honey is not considered an animal product, so it is kosher, although bees are not kosher.

Separation of milk and meat

According to Torah law, meat and milk, as well as all their derivatives, are prohibited from being cooked and consumed together. Separate sets of utensils are used for meat and dairy products, and a certain period of time is waited between eating these categories of products.

Kosher products are divided into 3 categories:

• Meat (basari)includes the meat, entrails and bones of mammals and birds, as well as all dishes, including soups, sauces and gravies made from them, and in general any food containing even a small amount of meat and its derivatives.
• Dairy (halavi)includes the milk of any kosher animals, all dairy products made from it (cream, butter, cheese, cottage cheese, etc.) and in general any food containing even a small amount of milk and its derivatives.
• Parveincludes those products that are neither meat nor dairy. For example, eggs, all fruits and vegetables, mushrooms, grains and cereals. Products from this category can be mixed and consumed with both meat and milk. Fish also has the status of parve, however, it is considered correct not to eat it at the same time as meat due to some problems mentioned in the Talmud.

Mass produced products

Fruits, vegetables and grains are generally always kosher, but they must be free of insects and washed to be eaten.

Products grown in Israel have special requirements due to kashrut. Each harvest must be tithed before it can be eaten, and special care must be taken as fruits grown within the first 3 years after the trees are planted (eagle), are unsuitable for consumption, and there are also special laws regarding what has grown and ripened during the 7th Sabbath year - the yearShmita.

Therefore, products from Israel should only be purchased if they come with a reliable kosher certificate, and be especially careful during the year of Shmita. Vegetables, fruits, and berries from other countries of the world are also kosher, but they all need to be checked for insects.

Halav Israel

Kosher laws stipulate that ideally all dairy products should behalav yisrael(lit. “Jewish milk”). This means that Torah-observant Jews must be present during the production of dairy products, from milking to the end of processing, to ensure that only milk from kosher animals was used, milked at the permitted time and under permitted sanitary conditions.

In some Western countries, including the United States, it is generally illegal to sell milk from non-kosher animals as milk.

Many halachic authorities allow the use of dairy products notChalav Yisraelin places where difficulties may arise with their production and purchase. Therefore, it is recommended to rely on specially carried out checks that provide sufficient guarantee.

However, others point out that the requirement to use only “Jewish milk” is due not only to technical reasons, but also to spiritual ones. However, not everyone agrees that it is preferable to use only Halav Yisrael.

"Jewish" food

Quite a number of rabbinical decrees are aimed primarily at protecting Jews from intermarriage and assimilation. At various times in history, the sages forbade the consumption of wine, bread and prepared foods produced by non-Jews, even if they did not contain any non-kosher ingredients.

Bishul Israel (Jewish brew)

The prohibition on food prepared by a non-Jew applies only in the following cases: a) it is food that cannot be eaten raw; b) in some way special (refined) food, “fit to be served on the king’s table.” And all products that do not fall into these categories must contain only kosher ingredients, be prepared in kosher utensils, and comply with all other kashrut laws.

Pat Israel (Jewish bread)

The ban on eating non-Jewish bread applies only to homemade bread, not that prepared in a commercial bakery. However, it has become the custom of many communities to use only Pat Yisrael (or Pas Yisrael) rather than follow this relief of the law.

If a Jew is somehow involved in the baking process or in the preparation of other food, for example, turning on the oven, it is allowed to eat this food. However, Sephardic tradition also requires that the dish be put on the fire by a Jew.

Jewish wine

Wine, grape juice and other drinks containing grapes must be specially certified. This special status exists because wine was once used in sacred service in the Temple, and also because wine could be polluted by using it in pagan rites. Therefore, Torah law requires that wine be produced and processed exclusively by Torah-observant Jews, without any participation from non-Jews.

Separate dishes

Even a small percentage of non-kosher substances - as little as 1/60 (1.66%) of the food volume, and in some cases less - will cause the kosher food to cease to be kosher. In the same way, utensils that come into contact with hot food absorb its taste and can subsequently transfer it to other food, and therefore must also be kosher.

For example, a loaf of bread baked in a pan greased with fat containing a small percentage of lard; fruit juice that has been pasteurized in the same equipment as non-kosher milk, or vegetarian dish food prepared in a restaurant kitchen in the same container that previously prepared a non-kosher dish will be considered non-kosher if the non-kosher substance exceeds the permissible percentage.

It is for this reason that different utensils are used for meat and dairy dishes, and for food processed or prepared outside the Jewish home (where all regulations are followed), reliable kosher certification is necessary.

Even the slightest trace or "taste" of a non-kosher substance will render the food non-kosher. So it’s not enough to buy only kosher food, the kitchen must also be kosher, that is, all kitchen utensils and surfaces on which food is prepared are used exclusively for kosher food, and for meat and dairy products there are separate jugs, pots, cutlery, and dishes , cooking surfaces and table coverings.

The general rule is that any time hot food comes into contact with another food or utensil, that food or utensil will absorb its flavor. Also, cold foods and utensils will transfer flavor under certain circumstances (for example, when spicy, sour, or salty food is cut with a certain knife, or when it sits in a certain utensil for an extended period of time). Thus, food cooked in a kitchen or vessel that previously prepared non-kosher food also becomes non-kosher (unless the flavor is “absorbed” from the vessel during a special kosher process).

Kosher certificate

Subtleties modern technologies food production makes it virtually impossible for anyone other than a dedicated expert in the field to know for sure whether processed food contains any traces of non-kosher ingredients. Therefore, all processed foods, restaurants and manufacturing operations require certification by a reliable kashrut agency or a highly qualified rabbi.

Check prepared food labels and kashrut certificates of restaurants and hotels for specific established kashrut symbols.

On a spiritual note

“Jewish nutrition” is primarily about observing kosher food laws. But, in addition, this also suggests that the process of eating food should be associated with awareness of the true Source of our sustenance and the very purpose of food.

"Know Him with all possible ways“says King Shlomo in the book of Mishlei. “All your deeds must be in the name of Heaven,” says Pirkei Avot. A Jew serves the Lord not only through studying the Torah, prayers and keeping the commandments, but also with all his even the simplest acts, including the seemingly everyday process of eating food.

There are times when the act of eating a food is itself a mitzvot, such as eating matzah on Passover. But even when this is not the case, Jews do not just eat, they do it in the name of Heaven - with the intention of using the energy obtained from food to serve God. Kabbalists teach that when we eat with such thoughts, saying the necessary blessings before and after eating, we take the physical food to another level, using the divine spark it contains to fulfill the purpose for which it was created.

Terms related to kashrut

Kosher:a general term that refers to anything that is suitable for consumption or use by a Jew, including kosher food.

Clubs:(Hebrew) literally "torn" - the term originally refers to an animal that has died or been killed by any means other than shechita; later it began to be used in relation to any products and dishes that were not suitable for consumption by a Jew.

Parve:(Yiddish) “intermediate” - neutral products that are neither meat nor dairy and which can be eaten together with both categories of products.

Fleischig:(id.) “meat” (possibly “Fleischige").

Milhig:(id.) “milk” (“milhige").

Pesachdig:(id.) kosher for Passover. Because there is a separate set of food rules during Passover, all foods and dishes that meet Passover standards are calledPesachdig or Pesachdik.

Casher:(id.) the process of preparing something kosher. This can mean either salting out the meat or specially treating utensils or equipment kosher by using high temperatures.

Mashgiach:(Hebrew) a special supervisor, often appointed by a regulatory authority, to ensure that food produced in a factory, restaurant, or other public kitchen is kosher.

Ashgaha:(Hebrew) supervision of kashrut and subsequent certification, which is issued by a rabbi or a specially authorized agency.

Excher:(Hebrew) kosher certification and the actual symbol indicating that a given product is recognized as kosher.

Glat:(id.) literally “smooth” - this term refers to animals whose lungs were found to be exceptionally healthy and free of adhesions. Because it is a higher standard of kosher, it has come to generally refer to food that is kosher according to the strictest standards.

Shoikhet and Shekhita:(Hebrew) kosher butcher and kosher method of slaughtering livestock.

Khumra:(Hebrew) additional restrictions that do not correspond to the letter of the law, but may be accepted by some communities or individuals.

Religious rules for eating food were not taken out of thin air and are basically ancient simplified sanitary norms and healthy lifestyle rules (at the level of knowledge then available). However, these laws often become outdated under the onslaught of scientific knowledge. For example, we have all heard about “kosher” food, let’s figure out what “kosher” (and non-kosher) food is.

« Kosher"is any food (even from Chinese cuisine or Russian folk), but corresponding to the strict laws of “Kashrut” (the permissibility of something from the point of view of the laws contained in the Torah, Talmud, etc.)

The word "kosher" itself means "permissible", the word "kosher" is simply a Russian derivative meaning that the food complies with the rules of Judaism.

Kosher McDonald's in Buenos Aires.

Contrary to popular belief, rabbis or other religious leaders do not “bless” food to make it kosher. "Blessing" is not related to the term "kosher".

Kosher is not a cooking style. Chinese food can be kosher if it is prepared according to Jewish law, and there are many excellent kosher Chinese restaurants in Philadelphia and New York.

Conversely, traditional Jewish foods such as bagels, pancakes, matzo and shara soup may not be kosher unless they have been prepared in accordance with Jewish law.

Some kashrut laws are outdated from a healthy lifestyle point of view

Many modern Jews believe that kashrut laws are simply primitive health regulations that are outdated. For example, according to current scientific knowledge, there is no reason to consider camel or rabbit meat any less healthy than cow or goat meat. There is also no direct scientific evidence or observations of harm from combining dairy and meat products (which is not kosher).

However, the logic here is different: a camel (not kosher for food) is more useful as a beast of burden than as a source of food.

The short answer to why Jews keep these laws is because the Torah says so. The Torah does not specify any reasons for these laws and the traditional Jew does not need to see any other reasons. A more detailed version from the book “Being a Jew” by Rabbi Chaim Halevi Donin: obedience to laws is such self-control as to learn to control even the simplest, most basic instincts.

We present here the basic rules of kosher with comments from Zozhnik.

Basic rules of kosher nutrition

The laws of kashrut stem from several fairly simple, understandable rules:

1. Some animals cannot be eaten completely. This restriction includes the flesh, organs, eggs and milk of animals, which are prohibited.

2. Of the animals that can be eaten, birds and mammals must be killed in accordance with Jewish law.

3. All blood should be removed from meat and poultry before cooking.

4. Some parts of permitted animals may not be eaten.

5. Fruits and vegetables are allowed, but must be checked for parts that cannot be eaten.

6. Meat (poultry and mammals) cannot be eaten together with dairy products. Fish, eggs, fruits, vegetables and grains can be eaten with any meat or dairy products. (According to some opinions, fish cannot be eaten with meat).

There is no scientific or medical evidence of harm from combining dairy and meat products. It is important to understand that both meat and dairy are protein-rich foods. Protein foods are “heavy” and require more effort for the body to digest them. It is on the digestion of protein foods that the body can spend up to 30% of the energy it receives from them (on average, the body spends 5-10% of the energy contained in food on its digestion).

7. Utensils (including pots and pans and other food preparation surfaces) that come into contact with meat cannot be used with dairy products, and vice versa. Utensils that have come into contact with food products not of kosher origin, cannot be used with kosher food.

8. Grape products made by non-Jews cannot be eaten.

9. There are several other rules that are not universal.

And now a little more detail on these issues.

Animals that cannot be eaten

Of the “beasts of the earth,” you can eat any animal that has cloven hooves and is a ruminant.. Any land mammal that does not have both of these qualities is prohibited. The Torah specifies that camels, jerboas, hares and pigs are not kosher because each of them lacks one of these two qualifications. Cattle, sheep, goats, deer, and bison are kosher.

Of the “aquatic” creatures, you can eat anything that has feathers and scales. Thus, shellfish such as lobster, oysters, shrimp, clams and crab are all prohibited. Fish such as tuna, carp, salmon and herring are allowed.

For birds, the criteria are less clear. The Torah provides a list of prohibited birds, but does not specify why these particular birds are prohibited. All the birds included in the list are either birds of prey or scavengers, which the rabbis claim was the basis for their distinction.

Other birds allowed, for example, chickens, geese, ducks and turkeys.

Rodents, reptiles, amphibians, insects are prohibited.

Kosher slaughter

Mammals and birds that may be eaten must be slaughtered in accordance with Jewish law. It is forbidden to eat animals that have died of natural causes or were killed by other animals - which is quite logical from a health point of view.

In addition, animals must not have diseases or organ defects at the time of slaughter. These restrictions do not apply to fish, only small and large livestock.

There are special rules for kosher slaughter of animals. Their meaning is reduced to a minimum of pain experienced by the animal before death. And this has an important meaning.

Commentary on this topic by Ivan Shishkin, chef of the Delicatessen and Yunost restaurants, as reported by Afisha:

If an animal experiences fear or stress before slaughter, muscle glycogen stores drop and after slaughter the natural process of muscle pH drop is slowed or stopped. There is such a phenomenon as dark, firm and dry meat - dark, hard, dry meat obtained during the process of improper stress slaughter. It has a higher pH and tends to retain water inside. In appearance, such meat becomes tough and dark, which reduces its attractiveness to the buyer. Increased pH causes meat to spoil faster: many pathogenic bacteria survive more readily in a less acidic environment.

A sharp knife called a challef is used to cut open the animal's throat, causing the animal to immediately lose consciousness.

If the process is not done correctly, or the animal is not kosher, or the animal was killed by hunters not in accordance with the biblical laws of kashrut, Jews are prohibited from eating the meat.

Bleeding

The Torah prohibits the consumption of blood. Jews do not eat blood because the life of animals (literally, the soul of animals) is contained in the blood. This only applies to the blood of birds and mammals, but does not apply to the blood of fish.

An egg that contains very little blood can be eaten. It is also a good idea according to kashrut to crack an egg into a glass or cup to check for freshness and edibility before adding it to the hot pan. This simple rule should be taken into account by all cooks, regardless of religion.

According to kashrut, the consequences can be serious - if you suddenly break a bloody egg into a heated frying pan or pan, this utensil becomes non-kosher. You can no longer cook kosher food on it.

If your recipe calls for multiple eggs, crack each one into a glass one at a time so you don't waste all the eggs unless the last one is kosher.

Ban on fats and nerves

Kashrut requires careful attention to cutting meat. Sciatic nerve and adjacent to it blood vessels cannot be eaten. The process of removing this nerve is time-consuming and not cost-effective, so most kosher meat producers simply sell the hindquarters to non-kosher butchers.

A specific type of fat that surrounds vital important organs and liver cannot be eaten. Kosher butchers also remove this part of the carcass.

According to some sources, scientists have found biochemical differences between this type of fat and acceptable fat around the muscles and subcutaneous fat.

Kosher vegetables and fruits

All fruits and vegetables are kosher, but there are a few caveats.

Wormholes and wormy fruits and vegetables are not kosher. Fruits and vegetables that are susceptible to this type of damage should be inspected to ensure they are free of wormholes and rot. Leafy vegetables, lettuce and greens, strawberries and raspberries should be carefully inspected.

In addition, there is a separate ban on grape products made by non-Jews. Wine is widely used in rituals of all ancient religions. For this reason, the use of wine and other grape products made by non-Jews was prohibited.

A true Jew should drink only “kosher” wines—that is, wines made by Jews.

Separation of meat and dairy products

There is a phrase in the Torah: “Do not boil a kid in its mother’s milk.” The Oral Torah explains that this passage prohibits eating meat and dairy products together. In addition, the Talmud prohibits cooking meat and fish together.

This, however, allows you to eat fish and dairy products together.

Also It is acceptable to eat dairy products and eggs together.

This division includes not only food, but also the dishes, pots and pans in which they are prepared, the plates and cutlery from which they are eaten, the dishwashers and sinks in which they are cleaned, and the sponges and towels used to dry dishes.

A kosher household must include at least two sets of utensils—one for meat, the other for dairy products.

However, as we have already answered above, this strict and key prohibition does not find support in the form of a scientific and practical explanation. According to the latest scientific knowledge, combining meat and dairy products is not harmful from the point of view of a healthy lifestyle.

Kosher supplies

Utensils (pots, pans, plates, cutlery, etc., etc.) must be kosher. The cookware raises the kosher status of food cooked in it. So if you are cooking chicken soup in a saucepan, the saucepan becomes a utensil for meat.

Kosher status can only be transferred from food to utensils or from utensils to food in the presence of heat (including hot spices) or prolonged exposure to fire, so if you eat cold food in a non-kosher environment, this is not a problem. For example, for ice cream ( milk product) the dishes don't matter because it's cold.

This also means that you can use the same knife to cut a slice of sausage and cheese, but this is not the recommended procedure.

The clash of ancient laws with modern devices can be a comically serious problem. In theory, you need to have 2 dishwashers - for “dairy” dishes and “meat”. However, common sense in the modern interpretation of the Torah, it takes over and it is allowed either to have separate compartments for dairy and meat dishes in the “dishwasher”, or even simpler - to run meat and dairy dishes separately in the dishwasher.

Kashrut certification

The task of keeping food kosher is greatly simplified by widespread kashrut certification. Products that have been certified kosher are marked with marks that are usually designated by rabbis or certified product organizations.

Kosher signs for food products.

An example of kosher certification for domestic pasta.

The certification process is not about “blessing” the food, but rather it is about looking at the ingredients used to prepare the food.

The processes by which food is prepared are also reviewed, and processing plants are periodically inspected to ensure that kosher standards are maintained.