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The consumption of blood - in any quantity - is strictly forbidden under the Jewish kashrut laws that designate which foods are kosher and which are treif and therefore can or cannot be eaten by Jews. During slaughter (known as shechita), an animal is bled and the meat is then treated using salt (the process is called kashering and uses the kosher salt seen in shops) to soak up any last traces.

Muslims too are forbidden to consume blood. According to the Koran, sura Al-Ma'ida 5.3, "Forbidden to you are dead meat, blood, the flesh of swine and that on which hath been invoked the name of other than Allah." The term dead meat refers to meat from animals discovered dead rather than slaughtered for the purpose of food, and is very similar to the Jewish prohibition on consuming the flesh of "an animal torn in the field" (meaning an animal killed by unknown means and the literal definition of treif, which has come to mean all non-kosher food).

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