Jews have many dietary regulations, such as the fact that they are only allowed to eat animals that chew the cud and have split hooves. A pig does not chew the cud so it cannot be eaten. They can eat fish with a tail and fins but eating shellfish is unacceptable. The slaughtering of animals is done according to strict guidelines. Jews check labels to make sure that they are buying kosher meals.
Another distinctive prohibition is the mixing of meat and dairy. Meat and dairy foods are not allowed to touch each other which means that they have to be prepared separately and cooked in separate pans and pots. They are never served together at a table and never consumed together. This rule is upheld in every orthodox Jewish household, even in the use of utensils.
There are three categories of food: meat, milk and pareve which means neutral. This describes foods that do not fall into the categories of meat or milk, such as eggs, fish, nuts, seeds and vegetables. Pareve foods can be used with either milk or meat.
The Jewish people believe that God wants them to eat in this way and that it keeps them physically strong and spiritually pure. The current complexity of foodstuffs and ingredients presents some challenges for the certification process but the market for these foods is booming. Rigorous, reliable and continuous inspection helps consumers to have more trust about what they are buying.
Animals must be slaughtered by those who know the laws. Written authorization from the right authorities is necessary. Slaughter must be done quickly by a smooth cut from a sharp knife. Forbidden fats and veins are removed after the animal is dead. The meat has to soak in a room temperature bath for 30 minutes. Then it is salted on both sides for about an hour to draw out the blood.
Certification is only given if everything from the ingredients used to the way the food was prepared is done according to the dietary regulations. Each step of the process is carefully monitored to ensure this. When people see the certification, they know they can trust what they are buying.
Milk fit for consumption, has to be supervised from the time of milking to the time when that seal of approval is given. A non-kosher animal present at the milking phase is enough to make it unacceptable. Cheese processing is also carefully supervised. Eggs have to come from acceptable birds, like chickens. The baking of bread is also supervised as it cannot contain any dairy products. The greasing of a pan with butter is enough to make it unfit.
In these days when we are concerned about the health and cleanliness of food, more than just Jews are buying these foods. Vegans, for instance, can be absolutely sure that certain products contain no meat. Those who need to eat diets free of dairy can also trust that the Jewish meals are really dairy-free. Allergy sufferers can also benefit. Others simply buy them because they feel they are safer and cleaner due to the close supervision and other precautions taken.
Another distinctive prohibition is the mixing of meat and dairy. Meat and dairy foods are not allowed to touch each other which means that they have to be prepared separately and cooked in separate pans and pots. They are never served together at a table and never consumed together. This rule is upheld in every orthodox Jewish household, even in the use of utensils.
There are three categories of food: meat, milk and pareve which means neutral. This describes foods that do not fall into the categories of meat or milk, such as eggs, fish, nuts, seeds and vegetables. Pareve foods can be used with either milk or meat.
The Jewish people believe that God wants them to eat in this way and that it keeps them physically strong and spiritually pure. The current complexity of foodstuffs and ingredients presents some challenges for the certification process but the market for these foods is booming. Rigorous, reliable and continuous inspection helps consumers to have more trust about what they are buying.
Animals must be slaughtered by those who know the laws. Written authorization from the right authorities is necessary. Slaughter must be done quickly by a smooth cut from a sharp knife. Forbidden fats and veins are removed after the animal is dead. The meat has to soak in a room temperature bath for 30 minutes. Then it is salted on both sides for about an hour to draw out the blood.
Certification is only given if everything from the ingredients used to the way the food was prepared is done according to the dietary regulations. Each step of the process is carefully monitored to ensure this. When people see the certification, they know they can trust what they are buying.
Milk fit for consumption, has to be supervised from the time of milking to the time when that seal of approval is given. A non-kosher animal present at the milking phase is enough to make it unacceptable. Cheese processing is also carefully supervised. Eggs have to come from acceptable birds, like chickens. The baking of bread is also supervised as it cannot contain any dairy products. The greasing of a pan with butter is enough to make it unfit.
In these days when we are concerned about the health and cleanliness of food, more than just Jews are buying these foods. Vegans, for instance, can be absolutely sure that certain products contain no meat. Those who need to eat diets free of dairy can also trust that the Jewish meals are really dairy-free. Allergy sufferers can also benefit. Others simply buy them because they feel they are safer and cleaner due to the close supervision and other precautions taken.
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Get a summary of important factors to keep in mind when selecting a supplier of MRE kosher meals and more information about a reliable supplier at http://www.myownmeals.com/kosher/serving-kosher-meals today.
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