What can Jews not eat according to Kosher?

Answer 1

There are a lot of no-nos, but here are a few examples: - You may not eat any animal that does not have a cloven hoof and does not chew its cud. Some non-kosher animals are pigs and rabbits. Some kosher ones are cows and sheep. - If you eat anything containing (or cooked with) meat, you may not eat dairy immediately afterwards. (This law comes from the Biblical prohibition against cooking a calf in its mothers milk.) You must wait a specific amount of time before consuming dairy (generally three or six hours, depending on the custom). You cannot eat meat and dairy in the same meal. - You may not eat any fish that does not have scales and fins. - You may not eat meat from animals that have not been slaughtered and prepared correctly.

Answer 2

Ham, bacon, and foods with Gelatin (for example, most marshmallows have gelatin If you don't know it is kosher, for sure stay away from any meat, even cow meat, as it must be properly slaughtered. unfortunately you never know these days. Food chemists have come up with some pretty nasty (although they may taste good) derivatives of animals to put in food. For example, sorry if this is a bit gross, but it is true: a strawberry soda wanted a kosher designation, but there was a little problem - they used beaver guts as a flavoring! on a more appetizing note, most Jews that keep kosher will drink milk in the united states (and only there) without a kosher symbol. everywhere else, it needs a reliable kosher symbol. why is the US different? well, the FDA strongly regulates what kind of milk can be sold, and if a company is caught selling milk other than cow milk, they will be risking getting shutdown, or worse. Fish must have fins and scales. If kosher food was cooked together with non-kosher food, it is not kosher any more!

Great website: www.crcweb.org

Answer 3

There are no forbidden kosher foods. If a food is kosher, Jews are permitted to eat it - if Jews cannot eat it, then it is not kosher. Foods forbidden to Jews are known as treif, a word literally translated as torn which originally referred to the flesh of animals either discovered already dead or killed by another animal - in both cases, the meat is not kosher - but which has come to mean all non-kosher foods.

Examples of kosher animals are those that have a cloven hoof and also chew the cud such as sheep, goats and cows but not pigs, camels or rabbits; fish that have both fins and scales such as mackeral, cod and salmon but not lamprey, sturgeon or shark; birds but not Birds of Prey. Other trief animals include any that have not been killed in strict accordance with shechita (the ritual slaughter in which each animal is killed swiftly with a razor-sharp blade by a highly-trained shochet slaughterer), humans, whales, dolphins and most insects (except for certain types of locust which were classified as birds in biblical times).

Blood and certain parts of the animal are not kosher and must be removed from meat prior to consumption.

Foods that combine meat and dairy are treif, and dairy must not be consumed for a certain period following the consumption of meat or vice versa. The intervening period varies among different Jewish communities from one hour to eight or more.

All plants, provided they have been checked for insects, slugs and snails (also treif) are pareve - that is, foods to which the kosher laws (known as kashrut) - do not apply and as such are permitted to Jews. However, during Passover, wheat, barley, spelt (and emmer), rye and oats must not be eaten if they come into contact with water for more than 18 minutes (known as chimutz, which loosely translates as fermentation but is different to the process usually known by that term). Ashkenazi Jews - those that originate in Northern and Eastern Europe - will also avoid kitniyot, a term which includes beans, peas, rice, lentils and anything that can be classified as "small things" (sugar, tea and other foods processed from larger original items are permitted). Sephardic Jews - from Southern Europe and North Africa - continue eating kitniyot during Passover.

Answer 4

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

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

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

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

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

See also the Related Links.

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

Link: Why do some Jews not keep kosher?

Answer 5

That depends how religious they are. Reform Jews can eat anything they want!

Answer 6

Pork, rabbit, frogs, anything containing blood, cheese made with rennet and/or lipase, shellfish, and mixing dairy with meat.

Answer 7

Shellfish and pork.