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KOSHER LAW

Kosher Law

There is no reason to hold them other than that we should do so, and the key principles of Kashrut (Kosher laws) is laid down in the Chumash (the Jewish Bible). Yet the rabbis always emphasized their important part in the preservation of Jewish life.

Meat & Milk

The separation of meat from milk is central to keeping the laws of keeping kosher. There are stringent prohibitions on mixing them, some more so than other Kashrut regulations.

Therefore, it is necessary for meats and dairy meals to have different sets of cutlery, vaults, cooking equipment and washing bowls. A dishwasher should only be used for meat or dairy, but both should not.

The' parev'(neutral) food is neither meat nor dairy. Parev utensils can go with both milk and meat, like bowls or drinking glasses. The designation parov may be normal non-absorbent glass. But glass must be called either meat or milk, Pyrex and other oven-proof dishes. We don't just avoid mixing at the table meat and milk.

We also refrain from eating after meat milk products until some time is over. Indeed, the Shulchan Aruch, the Jewish code, records two traditional texts, one waiting an hour (which the Netherlands still adheres to) and one waiting for six. Three hours is the prevailing Anglo-Jewish custom. For meat to be eaten after milk, only after hard cheese does the same amount apply.

Bread should always be made parev in order to avoid confusion and therefore without butter or milk.

Fish & Meat

Another rule isn't that fish and meat should be eaten together, but for another reason than meat and milk. The rabbis, supporters of a healthy lifestyle, simply considered it physically harmful. Therefore, in preparing a meat dish it is not necessary to use Worcestershire sauce made of anchovies.

It's permissible to eat meat immediately after fish and vice versa, for example a salmon canapé after a cocktail sausage. But it is the custom to cleanse the palate first by having some bread or a drink.

Birds

Only birds such as owls, ostriches and vultures are forbidden to eat in the Torah. However, we can not be certain that the species listed are true identities. But we can eat poultry, like duck, chicken, goose and turkey, traditionally. Sparrow also allows a Germanic tradition!

Meat and Koshering Process:

In Leviticus, Chapter 11, the basic rules for animals, birds and fish are laid down. Cloven hooves and chewing the cud, such as goats, sheep, cattle and deer, must be used by animals. For Kosher tables, Venison is no longer available only because deer must be shot on the open ground and not put into a slaughterhouse under agricultural rules.

Shechita

Kosher meat and poultry must be prepared by shechita,  a swift cut by a razor-sharp knife, which Jews believe to be the most painless means of slaughtering the animal. After shechita, the animal must undergo a thorough inspection (bedika) to check if there are any blemishes which according to Jewish law render it unkosher. The lungs of cattle and intestines of chickens are also checked.

Here comes the term ' glatt kosher.' In the case of livestock it is known as' smooth,' if the lungs are free of adhesions. If adhesions occur, the animal may still be casher, but not smooth, provided they are removed.

Nikur – Porging

Before meat reaches the counter, it has to undergo another process–nikur, porking. This means that several veins and prohibited fats can be removed. Due to the fact that porting is so difficult in the animal hindquarters it is not carried out in most communities of the Diaspora, and that portion is sold to the non-Jewish market. The hindquarters, incidentally, contain the sciatic nerve which the Bible mentions as being forbidden to the Children of Israel because it was where Jacob was wounded in his wrestling match with the angel.

Melicha – Salting

Finally, in order for food to be fit for kosher use, all remaining blood-which is strictly prohibited by the Torah-must be drained of meat. This is why before preparation of food, it must be soaked and salted. The butcher koshered most of the meat before it is sold at present. Since it is full of blood, liver must be roasted by a naked flame.

Eggs

It is common to inspect eggs once opened and before cooking in order to reject them with blood spots, due to prohibitions on blood consumption. However, before hard boiling, there is no requirement to check. White eggs on sale often have less blood than brown, but not for biological reasons: it is because white eggs with blood spots are easy to detect and thus are discharged before reaching shops in the factory' candling' process.

Fish

Although there are some types of kosher meat or poultry available, fish is not. This is not true. A fish must have fins and easily detached scales to satisfy kosher requirements. The scales of a sturgeon are extremely hard to remove, hence it is non-kosher, as is its precious roe, caviar. All shellfish, eels, shark, monkfish, huss and catfish fail the kosher test. Fresh or frozen fish should be bought with the skin on so you can check the scales.

Milk

Given that the distinguishing between cosher milk (milk and kosher) and unkosher milk is not possible, Rabbinical legislation stipulates that milk must be monitored until it is bottled to ensure that it comes from a kosher animal. Some authorities rule in countries with a civil law (like the United Kingdom) guaranteed source of dairy offered for sale that all milk is kosher, and that it does not require oversight. Cosher supervised milk is currently widely accessible throughout the major centers of Jewish life (Chalav Yisrael).

Cheese

But the rules are tighter when it comes to cheese. All cheese shall be certified rabinically. The curdling agent, the rennet, is often derived from an animal source–usually from the stomach of the calf. In the Talmud, the Rabbis ruled that every cheese should come from a monitored source, even if it is made from herbs. Therefore, a rabbinic seal is not available if vegetarian cheeses do not exist.

Wine

Wine and grape juice must come only from a Rabbinically approved source. The Sages put a ban on non-Jewish wine primarily as a safeguard against intermarriage, believing that by drinking-out one might end up dating-out. Hence products like brandy and wine vinegar must also carry a Rabbinic seal.

As happens, non- cosher components, like bull's blood or, more commonly, isinglass, a' fining agent' from a sturgeon, are used in the production of non- Jewish wines. Another reason for avoiding them is this.

Bread

The Rabbis also discouraged the use of non- Jewish bread. However, commercially produced non- Jewish broth may, subject to the following conditions, be utilized in places where Jewish- made bread is not available or is of inferior quality:

Bread usually contains fat that may originate from animals (or unknowns). The possibility also exists of applying an emulsion or glaze to the crusts, or of using non-casher fat to fat the bakers; such fat must not be included in the ingredients list. The bread could also be baked in the same ovens as non-Cosher bread or cakes, making it non-Cosher.

Biscuits

This is usually made from margarine that is not kosher. Butter-made ones may not yet be kosher because tins might be greased with non-kosher fat and no evidence will be displayed on the label. There are the same problems with cakes. Cakes and biscuits with perfectly acceptable ingredients may be cooked in tins or pans in non-kosher products as well as non-kasher products in conjunction with all other cooked products. Each item should be considered separately for these reasons.

Margarines

They contain fats and emulsifiers of animal origin; even vegetarian margarine manufacturers can not always guarantee the vegetation 's source. Only margarine can be used under rabbinical control.

Unsupervised Milk Substitutes & Coffee Whiteners

These can not be used because the caseinates are contained.

Processed Foods

Kashrut had a whole new challenge to confront in the 21st century; food processed. Thousands of products on the shelves have been cleared for use by Jewish consumers through the efforts of Cosh food technologists. More and more products are labeled as Kosher, the logo introduced a couple of years ago by KLBD, Kosher London Beth Din. After a thorough inspection of the ingredients and the procedures used to produce them, many other listed products are approved.

In order to ensure that each component and food add-on does not come from a non-kosher source, it must be examined individually. Many products which appear to be innocent, like yogurt, may include gelatin. Spices may contain stearic acid salts and even breakfast cereals may have glycerine, all of which are of animal origin (for example Raisin Splitz). Even if the ingredient is kosher, it can still be non-kosher because of the other unlisted agents used in its production–for example, releasing agents for the grazing of the production line.

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Health Benefits of a Kosher Diet

Following the kosher diet, Orthodox Jews adhere to certain nutritional laws. However, this diet has spread worldwide and has become increasingly popular over recent years. Kosher is not a food type or style, but refers to food ingredients, the processes and food inspections. This can lead to a healthier lifestyle. How good is the Kosher diet and what are the advantages?

Religious Jews are only 8% of the kosher consumers. For reasons relating to health, food safety, taste and vegetarianism, most Kosher consumers choose Kosher.

Kosher:

The Hebrew word kosher is used mainly for the description of food and drink in compliance with Jewish religious dietary law. Every ingredient, food additive and process used in its manufacturing shall be more kosher compliant, if the product is certified as Kosher. It means fit, correct or correct.

Kosher Diet:

Kosher foods, including meat, dairy and pareve, shall be divided into three categories. The following requirements must be met by meat products:

·         Must come from a cud chewing animal with hooves divided. Cows, sheep and goats are examples.

·         Slaughter and all processing shall take place under strict rabbinical supervision in accordance with the Jewish law.

·         Animal and fowl portions must be adequately prepared before they are cooked.

·         All animal utensils shall be kosher.

All foodstuffs from or containing milk are labeled milk. Milk, butter, yogurt and cheese are all included. The following criteria shall be met by dairy products:

The kosher animal must come from.

The kosher equipment must be     manufactured, processed, and packaged.

Kosher and meat derivatives must be     free of all the ingredients.

Foods like eggs, fish, fruit, vegetables, grains, pasta, coffee and tea, Pareve are food that are not meat or milk.

The Health Benefits

Kosher foods are extremely beneficial to consumers because of the strict rules under which they are produced and because the certification required is closely inspected and monitored. Food and fruit are carefully monitored to make sure that no bugs are present, thus making sure the product is safe and healthy.

Diät law prohibits the mixing of meat and milk foods with milk and requires the separate processing of them. The milk equipment used in the production of meat will never be used except for the kosher.

Vegetarians are assured that those kosher products that are labelled as “pareve” are processed on  equipment free of any dairy foods or meat. Foods without meat cannot contain any kind of meat that is helpful to people with vegetarian or vegan diets. Three in five kosher food buyers purchase for food quality.

Popularity of Kosher

Since the 1990s kosher food and drink became more popular as the food was more enjoyable than traditional Jewish products. The growing popularity of Kosher is based on the perception that food is healthier, safer and manufactured without certain ingredients.

[koshersocialmedia-blog]

Health Benefits of a Kosher Diet

Following the kosher diet, Orthodox Jews adhere to certain nutritional laws. However, this diet has spread worldwide and has become increasingly popular over recent years. Kosher is not a food type or style, but refers to food ingredients, the processes and food inspections. This can lead to a healthier lifestyle. How good is the Kosher diet and what are the advantages?

Religious Jews are only 8% of the kosher consumers. For reasons relating to health, food safety, taste and vegetarianism, most Kosher consumers choose Kosher.

Kosher:

The Hebrew word kosher is used mainly for the description of food and drink in compliance with Jewish religious dietary law. Every ingredient, food additive and process used in its manufacturing shall be more kosher compliant, if the product is certified as Kosher. It means fit, correct or correct.

Kosher Diet:

Kosher foods, including meat, dairy and pareve, shall be divided into three categories. The following requirements must be met by meat products:

Must come from a cud chewing animal with hooves divided. Cows, sheep and goats are examples.

Slaughter and all processing shall take place under strict rabbinical supervision in accordance with the Jewish law.

Animal and fowl portions must be adequately prepared before they are cooked.

All animal utensils shall be kosher.

All foodstuffs from or containing milk are labeled milk. Milk, butter, yogurt and cheese are all included. The following criteria shall be met by dairy products:

The kosher animal must come from.

The kosher equipment must be     manufactured, processed, and packaged.

Kosher and meat derivatives must be     free of all the ingredients.

Foods like eggs, fish, fruit, vegetables, grains, pasta, coffee and tea, Pareve are food that are not meat or milk.

The Health Benefits

Kosher foods are extremely beneficial to consumers because of the strict rules under which they are produced and because the certification required is closely inspected and monitored. Food and fruit are carefully monitored to make sure that no bugs are present, thus making sure the product is safe and healthy.

Diät law prohibits the mixing of meat and milk foods with milk and requires the separate processing of them. The milk equipment used in the production of meat will never be used except for the kosher.

Vegetarians are assured that those kosher products that are labelled as “pareve” are processed on  equipment free of any dairy foods or meat. Foods without meat cannot contain any kind of meat that is helpful to people with vegetarian or vegan diets. Three in five kosher food buyers purchase for food quality.

Popularity of Kosher

Since the 1990s kosher food and drink became more popular as the food was more enjoyable than traditional Jewish products. The growing popularity of Kosher is based on the perception that food is healthier, safer and manufactured without certain ingredients.

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KOSHER

What is Kosher

Kosher is a Hebrew word, meaning fit, right, or right. Today, food and beverage that comply with Jewish religious nutrition law is mostly described.

Certified by Kosher

For a product to be kosher certified, and to qualify for a kosher certificate, each ingredient, food additive and processing aid used in its production must also be kosher. In addition, the manufacturing process must be kosher certified and therefore suitable to cosher requirements. Products may be rendered non-kosher if their production lines and equipment are also used to manufacture non-kosher products.

Kosher Definitions,

Meat and Poultry

Not all animals or birds are kosher, as instructed in the Bible. Cow, goat and sheep are common animals kosher. Common non- Kosher animals are: pig, horse, camel and rabbit. It is the same for birds. The kosher is most poultry. Involving chicken, turkey, duck and goose.

Additional requirements exist to make meat and poultry kosher. Slaughter and removal of blood by salting or roasting in accordance with Jewish law. All of this must be under strict supervision by the rabbinic. Retail products containing any animal or poultry derived ingredient are assumed to be non-kosher unless certified by a reputable kosher agency.

Dairy

Dairy’s products must come from Kosher’s animals. Guarantees of milk source in countries with civil law (e.g. Some Jewish authorities in the EU and the USA permit kosher milk products without full-time supervision. Some communities still need to be monitored fully, named Cholov Yisroel. Cheese products are not classified as general dairy products and require cosher supervision at full time, because rennet is often derived from animal sources.

Eggs:

Eggs are kosher only when they come from a kosher bird and they have no blood spots.

Fish:

Kosher fish are fine species and easily removed scales. Examples common are salmon, tuna, sole and plaice. The scales of a sturgeon are extremely hard to remove –hence it is deemed to be not kosher. Common examples of non-kosher fish include: all shellfish, eels, shark, monkfish, huss and catfish. Roe and fish derivatives such as fish oil and gelatine must come from kosher fish.

Parev

A food without meat or milk ingredients is referred to as Parev. Also for a food to be certified as kosher Parev, if they are produced above a temperature of 40 ° C, they must not share the manufacturing equipment with meat or milk products. Egg and fish may contain Parev foods. In general, parev foods are less complex than meat or milk products.

INSECTS

Every insect is strictly not considered to be kosher. The absence of insects requires thorough inspection and cleaning of fruit and vegetables. It can be insufficient for pesticides to be used since they can kill but do not remove the insects.

WHY GO KOSHER?

Kosher certification is an international standard of standard quality that is becoming more and more frequent in the foodstuffs and retail sector.

Kosher certification can contribute to generating additional sales revenues through providing access to new markets and customers.

The ingredients required for Kosher products. Purchasers of ingredients specify that their supplier has independently audited the manufacturing procedure. This provides an additional comfort level, which is not always present with other certifications. Some supply chains have no choice but to certify for Kosher that manufacturers of certain ingredients are qualified to be listed on their purchasers.

The manufacturer will nevertheless be insistent on all ingredients fulfilling cosher standards in certain companies where the final products can not be certified. Furthermore, buyers are looking for less suppliers who are able to supply a broader spectrum of ingredients in this age of rationalization. Those able to offer both kosher and non-kosher ingredients are more likely to win the business.