Can Non Jews East Kosher?

Can anyone Eat Kosher?

Of course they can, and many do with good reason. The meaning of Kosher in
the context of food mainly deals with the way food is selected and
prepared. While for Jews, the implications of eating Kosher food may
ultimately be spiritual in nature, the process of determining what is
Kosher and preparing food according to Jewish law are incredibly practical
and often include obvious health benefits.

On the most basic level, we find that cleanliness, respect for our natural
environment, and respect for our bodies are the guiding principles. Kosher
principles are relative to all human beings, so it is no surprise that
non-Jews find a great deal of physical and moral advantage in eating Kosher
food. In fact, the market research firm Mintel found in a 2009 survey that
3 out of 5 Kosher food buyers choose Kosher not for religious reasons, but
for food quality. The top 3 reasons given by consumers for purchasing
Kosher were “food quality,” “general healthfulness,” and “food safety.”

To take a simple example, let’s look at the preparation of meat. In Jewish
law, cruelty to animals is explicitly forbidden. Kosher meat must be
prepared in a way that does not cause pain to the animal. As we have become
aware of the inhumane conditions suffered by animals in conventional
slaughterhouses, Kosher food has emerged as a much-needed way for people to
enjoy meat with peace of mind.

Along similar lines, only healthy animals are permitted for slaughter and
consumption according to Jewish law. Animals are closely inspected for
disease and organ defects during the selection process. It is also
forbidden to consume the blood of the animals. Kosher meat must have all
the blood removed d- even a single drop is enough to nullify a Kosher
certification. Again, while there are spiritual implications for such
practices, both modern science and the food industry have confirmed that
many of the health risks surrounding meat consumption are eliminated in
such ways. The USDA and Journal of Food Science have both published studies
confirming the reduction of harmful bacteria in meat during the Koshering

For these and a host of other reasons, Kosher slaughterhouses must be kept
incredibly clean and operated by thoughtful, conscientious people. Produce,
too, undergoes similar scrutiny- the presence of an insect on a piece of
fruit would be equally as non-Kosher as a drop of blood on an egg, for
example. The cross-hybridization of produce is also strictly forbidden. As
the pool of ingredients and processes utilized by the food industry becomes
increasingly more complex, consumers are rightfully becoming more
interested in confirming the quality and safety of their food.

Regardless of religious beliefs, anyone who has ever eaten a meal in Kosher
household can attest to the care and diligence that must be paid to the
process of selecting, preparing, and serving food. One would naturally find
even more rigor and discipline in certified Kosher facilities, which is why
Kosher food is more and more becoming an obvious choice for consumers of
all backgrounds.

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