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Image result for kosher part of cow

You will never want to eat Shrimp, Lobster, Mussels, Crawfish, Crabs ever again after studying this research here You wouldn't eat the stuff in your furnace or vacuums would you?

  

Kasher Preparation.

The Tora’s expectation with science evidence regarding the

paganism of pork consumption amongst Ha’Goyim.

 

שאלות הכנה הכשרות לבדיקה

Image result for Sephardic Kosher Certificate

Rabino Aminadav Hinton

הרב עמינדב בן אברהם הינטון

__________________________________

YESHIVA BAAL KORE

 אנו מזרחיים ספרדי ישיבה מיוחדת

Here's the problem I have dealt with and seen. I have seen Jews who couldn't buy Hechsher start buying Hallal-Allah meat. And this by Tora is a violation !!! Tora teaches not to eat idolatrous treft- Lev 11.2, Deut 32.38, Kosher Hechsher pray over our meats a berakhah to Hashem. Muslim clerics pray over Hallal to Allah there god. Thus a Jew who eats Hallal is actively participating in Avodah Zarah, Avodah Elilim, Maachalos Assuros-Lev. 20:25,Lev. 11:47,Lev. 11:2-8, Deut. 14:6-8,Deut. 14:4-5,Lev. 11:13-19, Deut. 14:11-18. I talked to a Jew who said they purchased Hallal all the time because Hechsher is too expensive! Once I discussed with them that they are actively participating in Idolatry they were completely shocked!!! You would be better buying from a farm that was an atheist and Kasher your own food, then to buy from Idolatrous organizations and you know full well that they worship idol gods!

 

 

 

 

Question 1.

How do you wash, salt, and wash again the meat after the

animal was slaughtered? After Shechitah.

Full version of Yoreh Deah is available for free at YU and OU, Yeshiva University and Orthodox University, and in Hebrew at http://www.HebrewBooks.org for free.

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A Yeshiva is not by Halachic standards, Yisrael accepted or Rabbinically recognized if it doesn’t teach within it’s Smicha program a lesson on Basar V’Cholov Yoreh Deah, Shulchan Orach. The demanded laws of kashering meats separate from milk.

 

This subject is in every single Yeshiva that exist on the planet, otherwise it is not a recognized functionally Rabbinically approved Yeshiva.

~~~~~~~~~~~~~~~~~~~~~~

לא תבשל גדי בחלב האמהות שלה

You shall not cook a kid in its mothers milk.

 

The admonition: You shall not cook a Kid in its mothers milk is repeated three times in the Tora (Sh'mot 23:19, Sh'mot 34: 26 and Dvarim 14:21). This repetition indicates that the Tora prohibition applies to three separate actions. Cooking is prohibited, eating is prohibited, deriving benefit is prohibited. Aside from the Tora prohibitions of cooking and eating such mixtures, one is also forbidden to derive any benefit from them, even if one does not own them. This prohibition extends to any form of tangible benefit; thus, one may not even feed the mixture to a stray animal, since one derives pleasure from feeding the animal. The prohibition mixture must be discarded in a manner which insures that no benefit will be derived from it.

 

לא תבשל גדי בחלב האמהות שלה

You shall not cook a kid in its mothers milk.

 

לא תבשל

You shall not cook.

 

גדי

A Kid

 

שלה תבשל

In its Mothers Milk.

 

The use of the word Mothers expresses more than just a mother, the plurality, mothers indicating any mother of a Kosher animal that produces milk. Since it does not say Mother.

What's wrong with eating a Chicken sandwich with cheese on it, since chickens don't produce milk. Ha'Chazal Rabbonim enacted a number of proscriptions beyond those prohibited by the Tora. Technically there's nothing wrong with eating chicken and cheese together, since chickens don't produce milk.

 

Even further How does any of this make since in comparison to Genesis 18. 7-8 and Deut 32.14 which clearly indicates meat, milk and cheese consumed together. These verses don't have a real authoritative Chazal explanation that I have seen. However the verses don't indicate that meat was cooked in its mothers milk together also, only that meat, milk and cheese were consumed together. Which then may not be a violation eating meat and milk together as long as the meat and the milk aren't cooked together.. I've even asked Rabbis about it and they couldn't produce a clear answer beyond the explanation that we avoid it all as to prevent from inadvertently transgressing the Tora prohibition since Tora does not outright give us a thorough explanation. So could Kashrut then imply not to cook only a goat(Kid) in its mothers milk since that was a common pagan practice amongst the Egyptians. Since the Tora only indicates in that verse: Kid a goat. Even if we dismiss Deut 32 as a euphemism- that doesn't diminish Genesis 18. 7-8 which clearly provided Ha'Seudah unto Ha'Ushpazin(The three invited guest) of meat, milk and cheese together. Thus far we have no answers for those two verses above, other than this which I have indicated but we will keep searching for the answer.....

 

Ha'Chazal proscribed eating fowl and non-domesticated animals with milk. Since people commonly refer to fowl and non-domesticated animals as “meat”, it would be rather easy to err and conclude, for example, that if chicken can be cooked in milk, so can beef. By extending the prohibition, the Sages insured that one would not transgress the Tora prohibition inadvertently. Ha'Chazal proscribed eating a meat and milk mixture even if the two were not cooked together. This proscription applies to fowl and non-domesticated animals as well. Again, the purpose was to prevent people from inadvertently transgressing the Tora prohibition. Whereas the Tora prohibition includes cooking, eating or deriving benefit. The Rabbinical proscriptions apply only to eating. Thus, one may cook fowl in milk for a non-Jew or for medicinal purposes. However, if there is a possibility that a bystander might see one preparing the mixture and not be aware that it is being done for a non-Jew or for medicinal purposes, the mixture may not be cooked. Hence, two preconditions must be met:

1. It must be clear to bystanders that the meat is from fowl or from a non-domesticated animal.

2. It must be clear that one is not cooking the mixture for personal consumption. Benefit may also be derived from a mixture of cold meat and milk since the Rabbinical proscription applies to eating.

 

ACCORDING TO THE TORA:

1. It is prohibited to cook meat from a kosher domesticated animal with milk.

2. If meat from a kosher domesticated animals was cooked with milk, it may not be eaten nor may benefit be derived from it.

 

THE SAGES ADDED PROSCRIPTIONS IN THE FOLLOWING TWO INSTANCES:

1. Even if the meat and milk were only mixed and not cooked.

2. Even if the source of the meat is fowl or from a non-domesticated animal.

 

The above statements are from Basar V'Cholov, Yeshivas Novominsk other than the two verses I indicated.

 

Answer 1.

Vayikra 11.44, 20.26. Ha'Posuk:

Lo Sivashel Gdee B'Chalav Imi, Osser Min Ha'Tora

 

Mareh Makomos for this shiur

Pri Megadim Psicha paragraphs עוד אדבר, ובשר בחלב, וכמה יבשל, דע

Siman 87:1-2

Mechaber Rama Shach Taz

Pischai Tshuva 4

Aruch Hashulchan 1

Pischai Tshuva 94:5 fleishig, basar

 

The Tora refers to a kid in its mother’s milk. The Aruch Hashulchan (87:1) says that we can make akal v’chomer(light and weighty)from mother’s milk to other milk as follows: even though mother’s milk and the kid were at one time in the sameguf(body) they areassurif they are cooked togetherkal v’chomermilk from anotherb'haima(different milk source, almond milk)isassurif cooked with a kid since they were never from the sameguf. This type ofkal v’chomeris a kid since they were never from the sameguf. This type ofkal v’chomeris a גילוי מילתא

בעל (a fact constructed by logic) otherwise it would not carry the same punishment as a kid in its mother's milk.

 

The complete Kashering process takes place within 72 hrs of Shechitah; The preliminary washing- השטיפה הראשונית the meat must be washed to remove all visible dahm. The meat should be immersed in room temp water for 1/2 hr. If the meat was accidentally left soaking for 24 consecutive hrs, that meat becomes Treft-לא כשרה טרפה

 

Step three, before salting, the meat must be washed and inspected that there is no visible blood. Shake off excess water and allow the meat to sit for a short period, so the salt does not dissolve too easily. Salt the meat thoroughly, but not so thickly that the blood would be prevented from flowing out. If it remains in salt for 12 hrs or more, this may render it un kasher.

 

Step four. Triple rinsing thereafter.

 

Kashering by boiling (רתיחה ).

 

The boiling must not be done in a pan, but on a grill that allows for the blood to drain off. The grill or spit on which the “Unkashered.” meat is broiled should not be used for broiling meat which had already been “Kashered.” The raw meat must first be thoroughly washed down. While on the fire, it should be lightly salted. After the meat is almost done, it must be washed off in cold water to remove the blood clinging to it. This satisfies the “Kasher requirement.” It may then be reheated or the broiling continued to suit taste on another grill or spit reserved for the broiling of “Kashered meat.”

 

Kashering by Soaking and Salting (כשרות על ידי שריה וההמלחה).

 

The meat must first be thoroughly washed down under running cold water and then placed in a pail of cool water and allowed to soak for half an hour. The meat must be entirely immersed in the water. This serves to soften the meat as well. Meat which became frosted during refrigeration should not be salted until it has been allowed to thaw to room temperature.

After a half hour period of soaking, the meat should be thoroughly covered, enveloped on all sides inside and out in the case (Tza) of fowl, with a layer of medium Kasher coarse salt/ sea salt. Salt of the proper coarseness for this purpose. Table salt is too thin as it will melt and absorb within the meat, instead of drawing the blood away from the meat- ציור הדם מן הבשר

 

The salted meat or fowl is then placed on a flat surface which is kept inclined at an angle to allow the blood to drain off. If a perforated drainboard or one with openings like a grid to allow for the draining is used, i need not be inclined. The meat or fowl is kept in its salt for a period of one hour. Under emergency conditions, this time may be reduced to a minimum of eighteen minutes. After the hour, the salt should be thoroughly rinsed off under running water. The meat or fowl is now ready to be boiled, fried or baked. Boiling is done on a kasher grill or spit.

 

The vessel or pail used for the soaking of the meat or fowl should not be used for any other purpose. Soaking and salting must take place as soon as possible after the meat is purchased. In any case, it should not be delayed more than seventy two hours beyond the time of slaughter or since the last time it was washed down. If delays are unavoidable, the meat should be washed down thoroughly with cold water before the 72 hr interval elapses. This is to prevent the blood in the meat from drying up and congealing, coagulating, which can make subsequent salting and soaking ineffective.

 

Should meat be unavoidably kept beyond 72 hrs without being washed down and without being “Kashered,” it may no longer be soaked and salted. The blood can then only be removed through boiling. An egg yolk found inside a chicken must also be soaked and salted. It should, however, lie in its salt apart from the fowl or at the upper end of the perforated board. Furthermore, such an egg yolk is not considered totally “Parev.” and may not be eaten together with dairy. The use of an egg with a spot of blood is forbidden, thus eggs must be carefully examined and inspected for blood spots.

 

Once the process of either broiling or soaking and salting has taken place, the excess blood has been removed that which still remains. It is ready to be boiled, fried, broiled, or otherwise prepared.

 

Based on the commentary by Rabbi Hayim Halevy Donin, on Yoreh Deah, Shulchan Aruch.

 

ABSORPTION:

A pot used for cooking absorbs food flavor into its walls. This absorption takes place if the pot is “scalding” -i.e., 115 F. This absorption affects the halachic status of the food that is cooked in the pot. For example, if milk is cooked in a scalding hot pot, the pot becomes diary because milk flavor is absorbed by the pot walls. The concept of “absorbed flavor” applies to meat as well; i.e., if one cooks meat in a pot, the walls of the pot will absorb the flavor of the meat and the pot will becomefleishig. Note: In all examples offered, there is no difference whether the source of the flavor is milk and the pot meat or vice versa.

 

SCALDING HEAT:

In order for cooking to take place, the meat and milk have to reach a temperature which is halachically considered to be “scalding” i.e., 115 F (45 C). Consequently, if the temperature of the food is less than 115 F, the food is considered to be cold and no cooking will take place. Conversely, if the temperature of the food is more than 115 F, the food is considered to be “scalding” and mixing them together is tantamount to cooking them.

 

HOT ENOUGH FOR COOKING TO TAKE PLACE-

115 F Scalding Heat- Yad Soledet Bo.

 

FOOD THAT IS WARMER THAN 115 f (45c) IS CONSIDERED TO BE “SCALDING” AND COOKING WILL TAKE PLACE. The halachic term used to describe the temperature at which cooking takes place is translatable as heat from which a hand exposed to it is spontaneously withdrawn.

 

EMITTING FLAVOR:

A pot that has “absorbed” flavor within its walls, will emit that flavor when used for cooking. Thus, the absorbed flavor will be mixed with food that is cooking in the pot. {Thus a pot used for meat can only have meat in it, a pot used boiling milk or liquids can only be used for liquids} As we have noted, no differentiation is made between pots that have absorbed dairy flavor and between pots that have absorbed meat flavor. In both cases, the absorbed flavor emitted. Moreover, simply cleaning the pot does not remove the “absorbed” flavor, for it is considered to be totally absorbed within the walls rather than merely present on the surface of the pot.

 

COOKING MEAT IN A DAIRY POT:

A pot used cooking diary is considered to have adsorbed “dairy” flavor and therefore becomes Milchig. If one subsequently uses this pot to cook meat, two things occur:

1. The pot will emit the absorbed dairy flavor into the meat and will thus render the meat forbidden.

2. The pot itself will absorb the flavor of the meat cooking in it which will in turn be mixed with the previously absorbed diary flavor. Thus, the pot will also become forbidden, for its walls will have absorbed a forbidden mixture of meat and milk-תערובת אסורה של בשר וחלב.

Aside from the fact that both the meat and the pot may not be used, the person cooking the meat in the dairy pot has also transgressed the Tora prohibition. However, if the meat in the pot was fowl or from a non-domesticated animal, though the contents may not be eaten and the pot may not be used, the Tora prohibition has not been violated.

 

DISTASTEFUL FLAVOR:

Flavor which has been absorbed into the walls of a pot is considered to remain fresh for a twenty-four hour period. After that period, the flavor is considered distasteful-חסר טעם

and no longer renders food cooked in the pot as having absorbed forbidden flavor.

 

FRESH FLAVOR:

Refers to flavor absorbed less than twenty fours previously. Such a flavor is considered as if it were either meat or milk and therefore renders the contents of the pot forbidden.

 

DISTASTEFUL FLAVOR:

Is no longer considered as being neither meat or milk and therefore will not render the food cooked in the pot forbidden. It should be noted that this rule applies only to flavor absorbed into the walls of a pot. It does not apply to flavor absorbed into food. Thus, if food absorbed milk flavor, meat cooked together with that food will be forbidden even though twenty four hours had elapsed between the time that the food absorbed the flavor and the time when the mixture was cooked. Moreover, if a piece of meat or cheese- as opposed to meat or milk flavor- fell into a pot, the twenty four hour rule does not apply.

 

Ben Yomo PotIs a pot that has been used for cooking either meat or milk within the previous twenty four hours.

 

Non Ben Yomo PotIs a pot that was last used for either meat or milk at least twenty four hours previously. The flavor absorbed into its walls is considered to be distasteful. If one cooked milk in a non ben yomo meat pot (i.e., a pot that had not been used in the previous twenty four hours), one does not violate the Tora prohibition because the absorbed flavor is considered to have become distasteful. However, the Sages did not approve of such use. Using non-ben yomo meat pots for milk (or vice versa) can easily lead to confusion, for one might easily confuse the use of a non- ben yomo pot (whose use is not prohibited by the Tora) with a ben yomo pot (whose use is prohibited by the Tora). One may not intentionally cook milk in a non ben yomo meat pot. Milk cooked in a clean, non- ben yomo meat pot does not become prohibited. Though one may not intentionally cook milk in this type of pot, the flavor emitted from the pot walls is considered “distasteful” and therefore the milk inside the pot is not considered to have been cooked together with meat. Milk cooked in a non Ben Yomo meat pot does not become prohibited. Note: Some authorities maintain that if one intentionally cooked milk in a non- ben yomo meat pot, the pot and the food are prohibited both to the person who did the cooking and the person for whom he cooked.

 

THE STATUS OF THE POT:

A non ben yomo meat pot that was used for cooking milk may not be subsequently used for either milk or meat. It can only be used after it has been kashered (i.e., put through a process which will render it fit for reuse).

 

There are two reasons for this law:

1. One may not cook meat in a milk pot even if the pot is not ben yomo because of the proscription of the Sages who were concerned that doing so would lead to confusion regarding the difference between Ben Yamo and Non Ben Yomo Pots.

2. Even though the flavor is emitted is considered “distasteful” since twenty four hours have elapsed since the pot was last used, there is reason to fear that people might reuse the pot without waiting for twenty four hours to elapse. Although one could theoretically use the pot for cooking “Pareve,” our custom is to refrain from doing so. The pot may not be used until it is kashered.

 

Question 2. How to Kasher Iza Re meat? (Izzim-goats

After the fat is removed then Gid Hanasheh- the sinews and blood.

 

The procedures used for Kashering (הנהלים המשמשים להכשרות).

It is done by immersing the utensils in or pouring over it boiling water, passing it through a flame until it becomes red hot, by sticking it into earth, etc. It all depends on the manner of its use and how it was contaminated. Vessels used with hot liquids are purged by boiling water; vessels used over a fire without water (frying pans, baking sheets, ovens and ranges, spits are purged by “glowing,” i.e., subjecting the vessel to the heat of fire. Most metal and wood utensils can be Kashered. Earthenware, enamelware and porcelain cannot be kashered by any means. Shulchan Aruch 18 rules that in determining the method of kashering a utensil which is: aino ben yomo(that is even if a pot isn't Kasher), we only have to consider the primary use (rov tashmisho-majority of uses) of the utensil. It is well known that utensils must be aino ben yomo(made kosher) before they are kashered via hag’alah. This ensures that b’lios(absorbed flavors) expelled from the utensil during hag’alah cannot give a (positive) ta’am back into the item which was just kashered.

 

This covers the Kashering of the utensils. This question has been answered in question 1.אור ליורה דעה = The basic laws of kosher meat inspection as found in the Shulchan aruch, Yoreh deah 29-60. Or le-Yoreh deʻah The basic laws of kosher meat inspection as found in the Shulchan aruch, Yoreh deah 29-60.

 

Meat that is found in the hands of the non-Jew, and it has a seal or has "kosher" written on it, even though that the non-Jew doesn't understand what is written there, it is kosher, because it makes it known that a Jew originally made this. And this is where non-Jews do not know how to write. Much of question two has already been answered in question one.

 

Question 3. How to wash the meat from blood- Dahm.

It is forbidden to cook meat that has not been

kashered by salting it and drawing out the blood.

However, before the meat is salted it must be

thoroughly rinsed with water, and soaked entirely

submerged in water for half an hour. All blood that is

visible should be washed off the meat. In the case of

fowl, the place where the incision was made in

slaughtering it should be washed, and any blood

visible inside the fowl must also be washed away.

Lumps of coagulated blood resulting from a wound,

that are sometimes found in cattle and fowl, must be

cut away and removed before the meat is soaked. If

the water is very cold, it should first be put in a warm 

place to take the chill out before the meat is soaked 

in it, because the cold water would harden the meat

and the salt would then fail to draw out the blood.

  

1.Wash the meat or fowl thoroughly to remove any visible blood.Blood will be drained from meat in the salting process to make it kasher. Before washing the meat, cut out any clots.

 

2.Soak the meat in water at room temperature for at least a half hour.Meat left to soak for 24 hours or more becomes non-kasher.

 

3.Wash the meat with water again before salting.It is okay to use the water in which you soaked the meat. Inspect the meat to make certain there is no visible blood.

 

4.Shake off the water and allow the meat to sit on the salting board to allow excess water to dry.Keep the meat damp enough so salt sticks to it but not so wet the salt dissolves easily.

 

5.Salt the meat thoroughly top, bottom and sides with coarse salt.Do not put so much salt on the meat that blood cannot drain out.

 

6.Allow the meat or fowl to sit on the salting board for at least an hour.Allow the blood to drain into a tub or basin. Do not allow the meat to be salted for more than 12 hours as this may make the meat unkasher.

 

7.Rinse and rub the meat well three times after salting.

The first time you rinse, place the meat under running water and rub off the salt. Keep turning the meat so all sides are exposed to the running water. The second and third times you rinse the meat in a basin of clear water, using new water both times. Put water in the basin before putting the meat in. Then the meat is rubbed under running the water, the second and third times. Thereafter is broiling.

 

The four step watering 1. Out of package. 2. before salting. 3. after cooking and 4. before broiling.

 

How Hot ->Bassar B'Chalav. Hilchot Ta'arovot.


The OU regarding temperature based on Hilchot Ta'arovot. 

Levels concerning several Kashruth and Shabbos issues, based on the Psokim of the OU’s (Orthodox Univeristy) Poskim. It is taken from OU Document M-5 of the OU’s collection of Kashruth Documents. The present document refers to other sources taken from this

same collection (e.g. A-112 = OU Document A-112).

 

Equipment which requires hag’alah (Kashering) must be kashered in water

which is at least 212˚ F even if the non-kasher food cooked in

the equipment never reached that temperature.

kasher oil is heated to 350˚ F in a deep fryer. The deep

fryer can be kashered with water which is 212˚ F even though

the oil was hotter than that.

The temperature of the water must be 212˚ F and it is irrelevant

if the water is boiling or not. Therefore:

Hag’alah can be done with water which is 212˚ F even if the

water isn’t “boiling” because it is under pressure.

Hag’alah cannot be done with water which is less than 212˚

F even if the water is “boiling” because it is in a vacuum.

Hag’alah cannot be done with liquids (e.g. alcohol) which

are less than 212˚ F but are “boiling” because their boiling

point is less than that of water.

 

350 F. 350 grants the proper heat to remove blood from being within the meat, so that it can pull aside and drain properly from the meat. Water boils at 250 F.

 

For more educational Yeshivot study on Kashrut we highly recommend the purchasing of Basar V’Cholov- Meat and Dairy. An illustrated guide for the Kosher Kitchen.

By Rabbi Ehud Rosenburg. Artscroll Halacha Series

 

REVIEW OF HILCHOS KASHRUS

 

1) A Kosher kitchen should ideally contain 2 sinks, one for meat and one for dairy.
 
If the two sinks can be on to opposite ends of the Kitchen, or as separated from one another as possible, it is praiseworthy. (See Shulchan Aruch Yoreh Deah Siman 95:3, Shu"t Igros Moshe Yoreh Deah Vol. 1 Siman 42:4 and  Shu"t Minchas Yitzchok Vol. 2 Siman 100)
 
If the 2 sinks are adjacent to one another (as is common in many homes to have a "double sink") it is proper to have a [large enough and permanent] separation between them to prevent splashing of hot water from one sink to the other, which often will happen  when washing dishes.
 
2) Additionally, when the two sinks are adjacent it is best to at least have separate faucets, as often there is food residue on the hands which when moving the faucets will be transferred onto it and when using the same faucet with hot water for the opposite type of food it is possible for the food that is stuck to the faucet to then be transferred onto the dishes of the opposite kind. 
 
This is especially so when washing meat and dairy dishes consecutively (common in many households on Motzaei Shabbat)

Also, two sinks that share one drain can present some Halachic problems if the drain ever gets stuffed up and the hot water (with particles of meat and dairy in it) backs up into both sinks.
 
If this ever happens, any utensils that are in the sinks should immediately be removed and rinsed with cold water. 
 
The sinks should also be cleaned and not used for 24 hours. A Rav should be consulted for Halacha L'ma'aseh of course. (See Shu"t Igros Moshe and Shu"t Minchas Yitzchok ibid.)

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Why G-d can't we eat this or that?


The wild boar or pig, was a very important animal to the pagan Celts. It was essential to both their religion and their diet. The Greek historian, Strabo relates that the Celts ate both fresh and salt pork. It appears to be a staple of their diet. In fact the pig was a noted delicacy in Irish feasts. Although it is interesting to note that in the Celtic country of Galatia and in the Highlands of Scotland pork was not eaten. The pigs ran wild in Britain. These pigs were noted for their height, odor, and the speed at which they moved. In fact, they were considered very dangerous to man and even wolves were said to be at peril from these animals.

 

There was an ancient Celtic god called "Moccus" a swine god depicted in the shape of a pig. This god corresponds to the later Roman god, Mercury. In fact the pig was often considered a representative of the corn-spirit or of vegetarian divinities by the Celts of Europe. One of the rituals involved mixing the flesh of the pig with the seed corn which was then buried in the fields to promote fertility. To the agricultural Celts the fertility symbol of the pig was of great significance. Archaeologically, the name of Moccus, the pig god, has been found at Langres in France.

 

The boar was frequently used as a symbol in the Celtic world. It appears on the Celtic helmets during the early Celtic era. These warriors wear boar crests on their helmets. Boars also appear on Gaulish coins. This animal also features on war standards in the Celtic world. The war theme of the boar is also echoed in the Celtic war trumpet.

 

The boar was certainly a very important symbol in the Pagan Celtic world. We are suppose to avoid all pork and pork products (found in bacon, ham, canadian bacon, lard, gelatin, vitamin D3 in milk, and animal rennet and enzymes in some cheese). Also avoid shellfish such as shrimp, crab, lobster and fish without fins and scales. All meat must be properly slaughtered (not strangled) and the blood removed before eating.  

 

With Gelatin:

 

Please note that "Jello" brand puts a generic "k" on their packaging, but it does contain pork and is not to be eaten. The company was called by some Jews and they told them they use the rendered hides from cows and pigs. Why can they put a generic "k" on their packages? This is a good example of why you want to know your kosher symbols. Some argue that when a pig's skin is rendered, it is no longer pork—it has been changed into something else. That is false!!!

 

The Pig came to be eaten in America through pagan groups in Ireland, The Pig was a god to the apis worship in Egypt before Ireland. Animals have served as Totems to the tribes of America and other parts, but have been certainly regarded as religious symbols in most lands.

 

Every one knows that the twelve signs of the Zodiac, to distinguish periods of time, were named after animals, and are so to this day. The Chinese cycle is called after the rat, ox, tiger, hare, dragon, serpent, horse, goat, monkey, dog, and pig "the cycle of twelve animals, are now in use through nearly all eastern Asia."

 

Irish literature is full of tales respecting animals, particularly in connection with sorcery cats, dogs, bulls, cows, horses, and boars, figure largely therein. Many Irish stories are about the magical feats of lower animals, and such a number of places in Ireland are named after them. It has been speculated that the early Irish paid them the same divine honors as the Egyptians had done. The French hunt and kill it, devotional, on the twelfth day. Contributions then were collected in a stocking. After the bird has been solemnly buried in the churchyard, a feast and a dance terminate the ceremony.

 

The wren in some way symbolized the sun, and was once sacrificed to Pluto. It perhaps represented the weak sun. Morien tells his readers--"The Druids, instead of a dove, employed a wren to symbolize the sun's divinity escaping into an Arkite shrine, to save himself from his murderous pursuers." "The worshipful animal," says J. G. Frazer, "is killed with special solemnity once a year; and before or immediately after death he is promenaded

from door to door, that each of his worshipers may receive a portion of the divine virtues that are supposed to emanate from the dead or dying gods."

 

The Hare, in like manner, was hunted once a year, but that was on May-day. The modern Irishman fancied it robbed his milch cows of the sweet drought that belonged to him,hares have been styled St. Monacella's Lambs--being placed under her special protection.The hare, however, was certainly reverenced in Egypt, and at Dendera was to be seen the hare-headed deity. Cæsar mentions that the Celts would not eat of the animal, any more than did the Pythagoreans. In Irish tales witch-hares are declared to be only caught by a black greyhound. Elsewhere it is stated, that in the Cashel cathedral an ornament figures a couple of hares complacently feeding upon some trilobite foliage, as the shamrock.

 

Only a few months since a traveler gave an illustration of the persistence of some meaning being attached to the hare, even among the educated and christian fishermen of Aberdeen. When out at sea, and in some danger from bad weather, it is thought unfortunate, and even calamitous, for any one in the boat to mention the name of this creature.That animal reverence, to say the least of it, continued not in Ireland alone, but even in Scotland, among those of the same race, to quite modern times, is manifest from the fierce denunciation of certain practices relating thereto. The Presbytery of Dingwall, Ross, on September 5, 1656, made special reference to the heathenish custom then prevalent in the North, of pouring out libations of milk upon hills, of adoring stones and wells, and above all, of sacrificing bulls!

 

The PIG must be placed among the sacred animals of Ireland, as it was of various nations of antiquity. Was not the place known of old asMucinis, or Hog Island? Did not Giraldus Cambrensis say in the twelfth century that he had never seen so many swines as in Ireland!

 

The Boar was sacred to Diana, who sent forth the destroying Calydonian boar to ravage the country, but which was slain by TheseusThe Hindu divine mother Varahi was the Earth Sow. The third Avatar of Vishnu, Varaha, had a boar's head. A Cyprus gem bears the image of a flying boar, believed to represent Adonis,who was killed by a boar. Sacrifices of black pigs were made to Mars Sylvanus. The sow was sacred to Isis, and sacrificed to Osiris. It was sacred to Demeter or Ceres, as representing the corn spirit. In Egypt, during later periods, the boar personated Typhon. In the picture of the Last Judgment, to be seen on the famous sarcophagus at the Sloane Museum of Lincoln's Inn Fields, the condemned soul is observed transformed into a pig. One of the Phoenician gods is beheld holding one by the tail.

 

The Jews were not to keep, eat, or even touch the creature, which was held sacred, as devoted to evil. Certain passages, as Isa. lxv. 3 and 4, and lxvi. 3 and 17, are curious in relation to it. "Although swine and their herdsmen," says Gladstone, "were deemed unclean, there was a very particular and solemn injunction for the sacrifice of two swine to Osiris, and to the moon, by every Egyptian. The poor, who could not supply the animals, offered the figures of swine made of dough." The Phoenician priests, like those of Druidism, were called swine. A sow figure has been found in the ruins of the Mashonaland Zimbabwe, both on pottery and carved in soapstone. Mahomet was satisfied that so unclean an animal did not exist before the Ark days. The pig was once slain for divination purposes.

 

The Prophet of old condemned those who sacrificed in gardens, and who ate swine's flesh. Was it because the neighboring Syrians were accustomed, in fear, to do homage to the destroyer of Adonis? The Norsemen offered the pig to their sun-god, killed at the winter solstice. The animal appears on Gaulish coins, under or over a horse and the fleur-de-lis. It was the national symbol of Gaul, as seen in their standards.

Heroes were accustomed to fight against wild boars and enchanters.

 

Druids were rather fond of pigs, since these had a liking for acorns, the produce of the saintly oak. Yet they, as priests, were the Swine of Mon, and Swine of the Sacred Cord. Like the Cabin, they were Young Swine. The Druids were much given to transforming persons into what were known as Druidic pigs.

 

Historical times reveal times where the pig was held as sacred in Ireland as it is held at the present day in the religious systems of " India and China." it was his expressed opinion that "all the legends of porcine animals, which abound in Ireland, Wales, and Scotland, had reference to the suppression of a form of idolatry, analogous to, if not identical with, the existing worship of the Hindu deity, Vishnu, in his Avatar as a Boar."

 

Certainly, the Irish, like the Germans, are still admirers of the pig. Witches and Pigs are mixed up in stories; but, then-"The connection between witches and the lower animals is a very close one." Animals were known to be offered by Irish and Scotch down to the last century, and it is recorded that a calf was publicly burnt in 1800 by Cornish men to stop a murrain. A sheep was sometimes offered for the like purpose in some parts of England. In 1678 four men were tried "for sacrificing a bull in a heathenish manner in the Island of St. Ruffus--for the recovery of health of Cirstane Mackenzie." Animals were also killed in honor of St. Martin's day.

 

In Leviticus 11 of those animals which are clean vs. unclean unless the distinction had some basis in physical reality. Many of the animals labeled as "unclean" are primarily scavengers. They do not have the kind of multiple digestive system that the cud-chewers do, so the poisons that they consume go directly into their flesh. Only the unclean animals are regular hosts to such parasites as the trichina worm. Isn't it amazing that almost every cookbook notes that you should always be extra careful to fully cook pork to a well-done state, but they never mention that their unspoken reason is-so that you will be sure to kill the trichina worms in their little cysts! It is an accepted fact that much of the pork in America, even with all our "modern" health precautions, probably contains trichina. Health authorities also warn against eating shell fish at certain times of year because they are poisonous then. They don't bother to mention that the shellfish have the same scavenging habits all year long that causes this problem. Trichinosis and possible poisoning is bad enough, but the unclean animals are host also to much more serious problems for humans. The AIDS virus and other serious diseases may have been spread by humans eating contaminated monkeys and/or other unclean animals.

 

By abstaining from those animals listed as unclean in the Tora,

I am making another statement about the nature of Hashem:

I do not believe Hashem is capricious and arbitrary.

 

It just makes sense to accept Hashem's Tora on what He created to be used for food.

 

Hashem did not first make the distinction among animals known at Mount SinaiNoah knew of the distinction centuries before the "Tora"was given on Mount Sinai-and long before Israel (Jacob) started the family later known as the nation of IsraelNoah took seven pairs of each clean animal and only one pair of each unclean animal on the ark. I see no reason to think that the distinction was created just at the time of the Flood. It would seem most logical that it had been made at creation-Abel sacrificed animals. His sacrifice was acceptable to Hashem. Given all the other evidence in scripture, I cannot imagine that he sacrificed a pig!

 

Only clean animals were sacrificed to the Eternal. Under the Tora, sheep, goats, cattle, doves and pigeons were the only animals sacrificed. But Noah sacrificed one of every kind of clean animal at the end of the Flood:

 

The principle of sacrificing only clean animals.

 

The fact that the cohen and the people ate parts of the sacrifices

For me there is a symbolism in abstaining from unclean meats year around that is similar to the reason for eating unleavened bread during one season of the year-Pesach.

 

Eating only clean meats represents for me "taking in" only the pure truth of Hashem, not feasting on a hodgepodge of false doctrines and pagan symbolism, and accepting and following false prophets and false messiahs(Jesus, Daniel Reubeni, Sabbatai Zevi etc.)

  

Diet:  

 

Pigs are omnivores (eating plants and meat). They eat a variety of plants and small animals (like worms and snakes).

 

The pig is a mass of worms. Each mouthful you eat is not a nutritious food but a mass of small worms the naked eye can't detect. Worms thrive in the hog. When these worms are digested into your system, they cause a high birth rate to hundreds of new worms called larvae which travels the blood stream of your system and lodge in your muscles.These worms even enter your brain, lungs or your spinal fluid. They cause muscular aches, fever and many other symptoms of sickness. The worm has an amazing ability to go undetected in your system for many years.

 

The scientific name for the ill-causing worm found in all pork is Trichinella spiralis which causes trichinosis.

 

Despite what veterinarians, public health officials, the Agricultural Department or your doctor says, the best defense against the pig is DO NOT EAT IT! When you do eat it, you do not hurt Hashem, the scriptures or anyone else. You hurt yourself.

 

Thorough and slow cooking of pork does not remove the danger of the worms found in all pork. Additional cooking of pork purchased in the summer or processed pork products does not make the worm-infested pork safe for eating.

 

Inspection and governmental seals on pork do not remove the danger of the worms yet in the pork to make it safe for you to eat.

 

It is best not to eat pork, raw, processed, cooked, smoked, cured, or seasoned.

 

You are what you eat, so why not eat the best and be the best. Do not allow this rotten, diseased meat to be sold in your neighborhoods or brought into your homes.

 

Pork is often referred to as "cured." The word "cured" is the past tense of the verb "cure." If a meat has to be cured before it can be eaten we should not even take the chance.

 

Muscle Worms (Trichinella spiralis).

 

These are very tiny round worms no more than 2-4mm long. They form cysts in the muscles of the pig. When inadequately cooked pork is eaten by humans they cause disease.

 

The life cycle.

 

The female worm is found in the intestine where it produces large numbers of larvae which migrate through the intestinal wall into the blood stream Some of these larvae eventually form cysts in the muscles and remain viable for many years. For the cycle to develop further the infected cyst must be eaten by another host, either people, rats or other pigs. The pig therefore can act both as an intermediate host and be involved in a direct cycle through tail and ear biting and cannibalism.

 

Effect on the pig.

 

It has little effect on the pig but it is important from a public health point of view.

 

Effects on the human.

 

When the larvae are eaten they migrate from the intestine and burrow into muscles particularly those of the diaphragm and jaw. In severe cases death may occur. The adult worm in the intestine can cause vomiting and diarrhoea.

 

Diagnosis.

 

This is difficult but cysts containing larvae may be found in muscle at meat inspection. A blood test is also available.

 

Treatment.

 

There is no practical treatment for the cyst but fenbendazole has an effect.

 

Maggots can infest the human brain, and so can certain types oftapeworm larvae (pork tapeworm).

 

Internal Parasites in Swine 1.

 

Swine internal parasites (worms) are estimated to cost 250 million dollars annually in the United States but they are not considered to be swine killers. Internal parasites devitalize pigs by robbing them of essential nutrients and injuring vital organs. Pigs heavily parasitized are more susceptible to diseases such as scours and pneumonia. The resulting diseases and unthriftiness are a major cause of economic loss. Swine producers should be aware of the common internal parasites of swine and methods of prevention and control.

 

Common internal parasites

Roundworms (Ascarids ) .

 

An adult female ascarid produces thousands of eggs daily. These pass out in the feces and, under favorable conditions of adequate moisture and warm temperature, become infective in 3 to 4 weeks or more. A protective shell resists adverse environmental conditions, enabling the eggs to remain alive for 5 years or longer. Consequently, infective eggs are abundant on hog lots, pastures and other places contaminated by droppings of infected hogs. When pigs swallow infective eggs, the larvae (young worms) emerge from the eggs in the intestinal tract and migrate through the liver, lungs and other tissues. Migration of roundworm larvae through the lungs may lead to pneumonia and coughing. These larvae eventually return to the intestine where they mature and become prolific egg layers. Roundworm infestation results in decreased feed efficiency, lowered growth rates and condemnation of livers.

 

Nodular worms (Oesophagostomum ) . Nodular worms also inhabit the intestinal tract causing intestinal damage and unthriftiness in pigs. Eggs pass out in the feces and hatch on the ground. The larvae develop over an extended period and are ingested by the pig. They burrow into the intestinal wall and develop within nodules in the wall of the intestine before re-entering the intestinal tract where they mature.

 

Intestinal threadworms (Strongyloides ) .

 

Threadworms are another inhabitant of the intestinal tract. Their eggs pass out in the feces and hatch within a few hours under favorable conditions. This parasite can also multiply outside the animal host, can be transmitted from the sow to the pig before birth (prenatal infection), can be transmitted through the colostrum and is capable of penetrating unbroken skin. As a result, mature thread worms have been detected in baby pigs as early as 4 days old. The resulting yellowish diarrhea and possible death loss in baby pigs can be a difficult problem. In fact, numerous deaths of baby pigs in Florida have been caused by this internal parasite.

 

Whipworms (Trichuris ) . Whipworms are common internal parasites of swine. Eggs passed with the feces develop into infective larvae in the environment in about a month. The larvae are ingested and penetrate the intestinal wall, damaging tissue, robbing the pig of essential nutrients, and causing diarrhea. Pigs infected with whipworms are also prone to other intestinal infections such as salmonellosis and swine dysentery. Whipworm infestations can be particularly devastating in young pigs (3 months old or less).

 

Kidney worms .The kidney worm is one of the most damaging parasites. The mature kidney worm is about 1 inch long and can be found in or around the kidney or along the tubes leading from the kidney to the bladder. The adult female produces eggs that are passed through the urine. Swine are infected by ingestion of the eggs. The young larvae will migrate into the liver and cause considerable damage before migrating on to the kidney where the larvae will mature. Unlike other parasites, the life cycle of this parasite is quite long, a total of 15 months. The kidney worm is a problem primarily in the southeastern USA.

 

Lungworms .The adult lungworm produces eggs in the lungs which are coughed up, swallowed and pass out in the feces. Earth worms ingest the eggs and become infected. Pigs may root up and swallow earth worms containing the infective stage of the parasite. Lung infection then occurs and considerable lung damage and pneumonia can result.

 

Other internal parasites . Several other parasites are also of importance in swine. These include coccidia, thorny-headed worms, stomach worms and trichina (from raw or improperly cooked garbage.

 

Why Hashem hates shrimp and sea garbage

Hashem commanded of his followers that they may only eat things that live in the water if they have fins.

 

[Hashem said] "'These you may eat of all that are in the waters: whatever has fins and scales in the waters, in the seas, and in the rivers, that you may eat. All that don't have fins and scales in the seas, and in the rivers, of all that move in the waters, and of all the living creatures that are in the waters, they are an abomination to you, and you detest them. You shall not eat of their flesh, and you shall detest their carcasses. Whatever has no fins nor scales in the waters, that is an abomination to you."

(Vayikra-Leviticus 11:9-12, )

 

This means that lobster, shrimp, and shell fish are off the menu for any Jew who actually follows the Tora. The passage quoted above is in the same chapter that says that a follower of Adonai may not eat pig (bacon). This is so important, that it is repeated in the Tora:

 

These you may eat of all that are in the waters: whatever has fins and scales may you eat; and whatever doesn't have fins and scales you shall not eat; it is unclean to you.

 

The Scriptures reveal several important reasons for the dietary laws. In Sh'mot we learn that Hashem chose the nation of Israel for a special purpose (Exodus 19:5–6). Interestingly, the dietary laws were designed to make the Israelites distinct from other nations. Why? Hashem toldMoshe, "I am Elohim your Hashem, who has separated you from the peoples. You shall therefore distinguish between clean beasts and unclean....

 

And you shall be kadosh to Me, for I Adonai am holy, and have separated you from the peoples, that you should be Mine" (Leviticus 20:24–26).

 

Hashem chose Israel for the purpose of becoming a model nation—a light and example to the world. "Therefore be careful to observe them; for this is your wisdom and your understanding in the sight of the peoples who will hear all these statutes, and say, 'Surely this great nation is a wise and understanding people.' For what great nation is there that has Hashem so near to it, as the adonai our hashem is to us, For whatever reason we may call upon Him? And what great nation is there that has such statutes and righteous judgments as are in all this law-instruction which I set before you this day?"(Dvarim 4.6-8).

 

Hashem separated Israel from other nations so the results of His laws could be clearly seen by the other peoples who would be attracted to Him by the wonderful benefits provided by His righteous ways. "My son,do not forget my law, but let your heart keep my commands; for length of days and long life and peace they will add to you" (Proverbs 3:1–2).Hashem's intention was that other nations would want to follow the examples of the Israelites when they saw the wisdom and happiness of living according to Hashem's instructions—which would include physical well-being and freedom from disease (Deuteronomy 4:40; 7:12–15)!

 

The dietary laws were also designed to promote wise management and efficient utilization of the environmental resources that Hashem entrusted to mankind. The instructions about "clean" and "unclean" foods are important in fulfilling the commission given in Genesis 1:28 and 2:15to "tend and keep" the earth. To rightfully understand the dietary laws, they must be seen in the context of G-d's purpose for all humanity.

 

Leviticus 11 and Deuteronomy 14 are the primary passages in the Bible that discuss this subject.These chapters give very specific information summarized in simple, easy-to-understand principles.
  

Today, however, the discoveries of modem science are revealing just how practical and important these laws really are.

 

Beginning in Leviticus 11:1–3, we read that " Hashem spoke to Mosheand Aharon, saying.These are the animals which you may eat among all the beasts'( Meats OK to eat.) that are on the earth... whatever divides the hoof having cloven hooves and chewing the cud.'" This describes plant-eating mammals (herbivores) classified as ruminants. A ruminant is "the name given to a grazing animal that has a highly specialized digestive system and splits the hoof'" (World Book Encyclopedia, 1995).

 

These animals have four-chambered stomachs that convert grasses that are inedible to humans and other animals into nutritious, high quality protein products (meat and milk) that people can then use for food. Examples of such clean animals would be all cattle, sheep, goats, deer, bison, moose, antelope, gazelles, caribou and giraffes. I am not stating this so you would eat a Girafe or a Moose, Not saying the two of them are Kosher.

 

They are all herbivores that obtain their food by grazing or browsing on grasses and other plants.

 

From the standpoint of wise environmental management, these guidelines make a lot of sense. Vast areas of the globe are covered by range lands (savannas, veldts, pampas), which are often called marginal lands because they do not have enough rainfall to support the production of food crops like corn or wheat. "The only way millions of acres of rangeland can be used for human benefit is via ruminants" (Dairy Council Digest, Jan.–Feb. 1973). Grass-fed animals also produce meat that has a lower fat content than grain-fed animals—which we now realize is a health benefit. Raising meat animals on grass and other plants is also much more economical.

 

The clean animals that G-d permitted His model nation to eat—designated simply by split hooves and cud-chewing—were designed to produce nutritious food in an economical and ecologically sound manner. These guidelines were given long before the sciences of ecology, economics and nutrition were ever heard of. This was one of the benefits that Hashem wanted the world to see through the example of the nation of Israel.

 

Hold the Bacon.

 

The dietary laws regarding cud-chewing beasts also prohibit the consumption of all carnivorous animals and omnivorous animals for very logical reasons. Hashem created clean animals to provide food and by-products for human use. He created animals unsuitable for human consumption for other purposes. Carnivores, as beasts of prey, play an important role in controlling the populations of other animals. As an example, wolves and mountain lions, which feed on herds of deer, control not only numbers, but also help maintain the health of the herd by culling out older, sick or infirm animals. That's one reason we shouldn't eat carnivores. They may eat sick animals and transmit diseases to humans.

 

The pig or swine is specifically mentioned as being unclean and not permitted as human food (Leviticus 11:7–8; Deuteronomy 14:8). While some theologians have stated, "We do not know why the swine was forbidden" (Interpreter's Bible), other writers find numerous logical reasons related to ecology, economics, nutrition and public health.

 

In the wild, swine are often nocturnal animals that root for food. Their night time feeding habits should have kept their contact with humans at a minimum. Domesticated pigs, however, have been used for centuries as scavengers around human settlements. Having an omnivorous animal around that could put on weight rapidly by eating anything from garbage to dead animals and human wastes—and that could later be slaughtered and used for food—has seemed like a pretty good arrangement to many peoples. But is it?

 

Basically, pigs enjoy eating the same types of food that people eat. This is not a wise use of resources in a world where an exploding human population is outstripping our capacity to produce food. Probably this is another reason why G-d does not want us to eat pigs. He foresaw that great herds of hogs would take life-sustaining grain out of the mouths of poor people!

  

Let Us Not Eat Worms!

 

One of the major diseases transmitted by swine and other unclean animals is trichinosis. It is caused by a small parasitic roundworm that gets into the muscle tissue of animals and humans. The disease has a global distribution and affects about 1 percent of the world's population—nearly 60 million people (Gerald Tortora, Microbiology, 5th ed., 1995). This is not surprising considering that "people throughout the world eat more pork than any other kind of meat" (World Book Encyclopedia, 1995). Americans consume about 60 pounds (30 kilograms) per person each year. It should be noted, however, that many carnivorous and omnivorous animals are infected with the parasite Trichinella spiralis. Bear meat, walrus and wild pigs have been significant sources of infections in humans Baron, Medical Microbiology, 1993). The list could also include squirrels, rats, cats, dogs, rabbits, foxes, horse meat and marine mammals (Nestor, Microbiology 1995; Benenson, Control of Communicable Diseases in Man, 12th ed., 1975). It is hardly an accident or coincidence that Hashem prohibited the consumption of these animals by His divinely given dietary laws.

 

Tapeworms, which afflict about 3 percent of the world's population (about 180 million), are another serious health problem encountered when pork is eaten (Tortora). While beef and fish can also contain tapeworms that will colonize the human digestive tract and cause discomfort, the pork tapeworm is much more dangerous. The larva of the pork parasite, once inside the human intestine, can migrate through the tissues to the heart, eyes and brain—and can eventually cause death (Morello, Microbiology in Patient Care, 5th ed., 1994). With reference to pork tapeworm disease, "the highest rates of infection are seen in countries with lower levels of hygiene and where pork is a major part of the diet, such as Mexico, Latin America, Spain, Portugal, Africa, India, southeast Asia, and China" (Baron, Medical Microbiology, 1994).

 

Although the general advice for avoiding parasitic infections from pork and other unclean animals is to adequately cook the meat, the most effective way to avoid these diseases is to avoid eating unclean animals that do not have cloven hooves and do not chew the cud—as Hashem instructed Moshe and the Israelites 3,500 years ago. If only this portion of the biblical dietary code were applied today, the global burden of parasitic disease could be dramatically reduced within a generation!

 

Why did Hashem prohibit eating certain foods? Was G-d being capricious? Why should He be concerned? Is there a rational, logical basis for the Scriptures dealing with which foods are fit for human consumption?

 

After dealing with edible land animals, the second major set of divine dietary instructions concerned aquatic creatures. In Leviticus we are instructed: 'These you may eat of all that are in the water: whatever in the water has fins and scales, whether in the seas or in the rivers—that you may eat.... Whatever in the water does not have fins or scales—that shall be an abomination to you" (11:9, 12).

 

Tanakh "clean fish" are generally free swimming in bodies of water. Most "unclean" fish are either bottom dwellers or predatory scavengers. The prohibition against eating scaleless fish protects against the consumption of fish that produce poisonous substances in their bodies. A U.S. Navy manual comments, "All the important fish with poisonous flesh... lack ordinary scales.... Instead, these poisonous fish are covered with bristles or spiny scales, strong sharp thorns, or spines, or are encased in a bony box-like covering. Some have naked skin, that is, no spines or scales" (Survival on land and Sea, 1944).

 

Many sea creatures listed as venomous (four sharks, 58 stingrays, 47 catfish, 57 scorpion fish, 15 toadfish, etc.) do not have true scales (Caras, Venomous Animals of the World, 1974). Eels—nocturnal predatory scavengers that eat "almost any kind of food, dead or alive"—would also be considered unclean (International Wildlife Encyclopedia, 1990). Eel blood contains a toxic substance "which can be dangerous if it comes "into contact with eyes or another mucous membrane" (Encyclopedia of Aquatic Life, 1988).

 

The biblical guidelines were designed to point people to the safest kinds of fish to eat. However, care must be taken—even clean fish should be adequately cooked before eaten. Raw fish (such as sushi or sashimi) or poorly cooked fish can transmit several kinds of parasitic tapeworms and flukes (Black, Microbiology, 1993)

 

Shellfish, lacking both fins and scales, are clearly excluded by the biblical dietary laws. But why would lobsters, crabs, crayfish and shrimp, which are considered delicacies in many parts of the world, be prohibited? The answer lies in understanding the role they were designed to play in nature.

 

Lobsters are "nocturnal" foragers (Encyclopedia Americana, 1993). They are "bottom walkers" and "predatory scavengers" Encyclopedia of Aquatic Life) that "scavenge for dead animals" and other bottom-dwelling organisms and debris (Encyclopaedia Britannica, 1995). They are usually caught in lobster pots "baited with dead fish." Lobsters have long antennae and tiny hair-like sensors all over their bodies "that can detect specific chemical molecules in the environment (released by decaying organisms), which can help the lobster identify and locate food"—even in the dark (New Standard Encyclopedia, 1993)! Lobsters have been observed to bury a dead fish and then dig it up later, at intervals, to eat a bit more of it (International Wildlife Encyclopedia).

 

Crabs are referred to as "professional garbage hunters" and as "scavengers" that eat almost anything. The edible crab prefers dead fish, but will eat any carrion [dead, putrefying flesh" (International Wildlife Encyclopedia). Common shrimp, a small, delicate relative of crabs and lobsters, live by day in the mud or sandy bottoms of bays and estuaries all over the world. However, they become active at night as predatory scavengers and are "bottom dwelling detritus feeders [eating dead and decaying matter" (Encyclopedia of Aquatic Life).

 

These organisms were all created for a very important ecological purpose. They are, in essence, the "garbage collectors" or the "cleanup crew" for the bottoms of lakes, rivers, beaches, bays and oceans. They were not intended to be food for human beings. That is also why the consumption of raw, pickled or under cooked crabs, crayfish, snails and shrimp carries a significant risk of parasitic infections like liver flukes, which infect up to 80 percent of some rural populations in Southeast Asia (Black).

 

Danger on the Half Shell.

 

There are also important and logical reasons why G-d created and then clearly labeled clams, oysters, mussels and scallops as unclean and inappropriate for human consumption. These creatures are found in lakes, streams and coastal areas around the world where they perform specialized roles. As stationary filter-feeding mollusks, they pump large amounts of water over their mucus-covered gills, trapping tiny pieces of food (silt, plant debris, bacteria, viruses) which they then eat (Encyclopedia Americana, "Mollusks"). As a result, "mussels and other animals feeding on microscopic particles are the ultimate scavengers of the sea" (International Wildlife Encyclopedia). Filter-feeding organisms are the "vacuum cleaners" for aquatic environments. Their role is to purify the water.

 

Once you understand the purpose for which Hashem created shellfish, the reason they are unclean should become obvious. Just as you would be reluctant to make a meal out of the contents of your vacuum cleaner bag or the material that collects on your furnace filter or in your septic tank, the decision to eat shellfish should also be considered carefully! Because their method of feeding is "ideal for concentrating bacteria in sewage," in addition to collecting and concentrating pathogenic viruses, heavy metals and nerve toxins produced by plankton, these shellfish present a serious health hazard to consumers (International Wildlife Encyclopedia, Black).

 

How serious is the threat of disease? The American Food and Drug Administration has stated that "raw oysters, clams and mussels—so savored by gourmets—account for 85 percent of all the illnesses caused by eating seafood" (FDA Consumer, June 1991). Outbreaks of cholera, typhoid, hepatitis A, Norwalk virus, salmonella and paralytic shellfish poisoning are just some of the health problems frequently linked to the consumption of these mollusks (U. C. Berkeley Wellness Letter Feb. 1994).

 

Notices have been published that pregnant women, the elderly and "individuals with immune systems weakened by certain diseases (cancer, diabetes and AIDS) should... avoid eating or handling uncooked shellfish" (Consumer Research, July 1993). These dangerous and potentially life-threatening situations can be avoided by understanding and following the biblical dietary laws that prohibit eating marine organisms that lack fins and scales.

 

Birds to Bugs.

 

The final groups of organisms covered by the biblical code are birds, insects and reptiles. Essentially all the excluded fowl are either birds of prey or scavengers like vultures and seagulls (Leviticus 11:13–19; Illustrated Bible Dictionary, vol. 1, 1980). Carnivorous birds are important in controlling populations of other animals. Their dietary habits of eating the flesh and blood of their prey—carrion—make these birds potential agents for transmitting disease. Predatory fish-eating birds tend to accumulate high levels of toxic chemicals in their bodies. Most of these birds are not important food sources for humans.

 

Reptiles are also among the animals listed as unclean for human food

(Leviticus 11:29–30; 42–43). Regarding Insects, only those from the locust/grasshopper family are permissible as food (vv. 21–23). These creatures are distinguished by having "strong hind legs for springing" (Expositor's Bible Dictionary) and have been used, historically, as a food source in the Middle East.

 

Are the Dietary Laws Abolished?

 

The biblical Tora dietary laws are simple, rational, practical and profound. Long before human beings knew the details of disease-causing microorganisms, life cycles of parasites or global ecology,Hashem revealed powerful principles that would protect the environment, provide safe, healthful food and prevent the spread of diseases for anyone who would be willing to follow these instructions. The intent and benefits of these biblical guidelines have been acknowledged periodically in history. One scholar observed recently that "most of the laws can be clearly seen to tend toward public health... the laws were wonderfully fashioned by Hashem for the general health of the nation" (Expositor's Bible Commentary, 1990, pp. 529, 569).

  

It is generally acknowledged that the early first century Jew continued to observe many of the laws of Moshe—actually the clear teachings of the Tora. However, as more Gentiles came into the Church(Catholism Reformation of Nicea-Anti-Semitic Church) they had to contend with strong anti-Jewish feelings that surged through the Roman Empire at that time. As a result of the attacks and ridicule heaped on Jewish customs by Latin and Greek authors; "many Christians severed their ties with Judaism" (Bacchiocchi, p. 185)

 

Many Gentile Christians attempted to "radically differentiate" themselves from anything that appeared to be Jewish. They wanted to appear as distinct and separate from the Jews. In their attempts to create a new identity they began to substitute new customs (many borrowed from the surrounding pagan culture) for

Their original biblical Jewish practices (Bacchiocchi, chap. 2; Durant, Caesar and Christ).

 

This included replacing Shabbat with Sunday, Pesach with Easter and, in all probability, abolishing the dietary laws. As Dr. Bacchiocchi points out, early "Christian" writers developed some very novel ways of interpreting Scripture in an attempt to establish a biblical foundation for their new pagan practices. They also sought to undermine the value of the Jewish practices described in the Bible (p. 183)

From Here to Eternity

 

One of the unfortunate consequences of the aversion to the dietary laws, spawned in the turmoil of the second century CE, has been that millions of people have suffered and died of diseases they contracted by eating food that Hashem never intended people to eat.

 

The dietary laws are part of Hashem's plan for well being. They are still applicable today, and they will be fundamental instruction for healthy living in Tomorrow's World.   

 

If you pour Coke/Pepsi (yes, the soda) on a slab of pork, wait a little while, you will SEE WORMS crawl out of it.

 

The Final Word on the Subject with additional last minute information:A message from the Health Corporation of Singapore about the Bad effects of pork consumption. Pig's bodies contain MANY TOXINS, WORMS and LATENT DISEASES.

 

Although some of these infestations are harboured in other animals, modern veterinarians say that pigs are far MORE PREDISPOSED to these illnesses than other animals. This could be because PIGS like to SCAVENGE and will eat ANY kind of food, INCLUDING dead insects, worms, rotting carcasses, excreta including their own garbage, and other pigs. INFLUENZA (flu) is one of the MOST famous illnesses which pigs share with humans. This illness is harbored in the LUNGS of pigs during the summer months and tends to affect pigs and human in the cooler months.

 

Sausage contains bits of pigs' lungs, so those who EAT pork sausage tend to SUFFER MORE during EPIDEMICS of INFLUENZA. Pig meat contains EXCESSIVE quantities of HISTAMINE and IMIDAZOLE compounds, which can lead to ITCHING and INFLAMMATION; GROWTH HORMONE which PROMOTES INFLAMMATION and growth; sulphur containing mesenchymal mucus which leads to SWELLING and deposits of MUCUS in tendons and cartilage, resulting in ATHRITIS, RHEUMATISM, etc.

 

Sulphur helps cause firm human tendons and ligaments to be replaced by the pig's soft mesenchymal tissues, and degeneration of human cartilage.

 

Eating pork can also lead to GALLSTONES and OBESITY, probably due to its HIGH CHOLESTEROL and SATURATED FAT content. The pig is the main carrier of the TAENIE SOLIUM WORM, which is found in its flesh. These tapeworms are found in human intestines with greater frequency in nations where pigs are eaten. This type of tapeworm can pass through the intestines and affect many other organs, and is incurable once it reaches beyond a certain stage. One in six people in the US and Canada has TRICHINOSIS from eating trichina worms, which are found in pork.

Many people have NO SYMPTOMS to warn them of this, and when they do, they resemble symptoms of many other illnesses. These worms are NOT noticed during meat inspections.

 

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