Kosher: Fact vs. Fiction
KOSHER: FACT VS. FICTION
• Milk and meat are not mixed.
• Only certain animals and fish are kosher. Rodents, insects, shellfish, and pork are not allowed.
• A specialized slaughtering process is used to make meat Kosher.
NEW HOT FOOD TREND- CHOOSING KOSHER FOR HEALTHA whopping 62% of Kosher consumers buy certified Kosher products for health and quality and not for religious needs. Kosher food, because of stringent laws, is cleaner, safer, tastes better, >and is of higher quality. With Kosher food, you know what is in the food and what is not, unlike non-kosher items that may slip in ingredients without as much supervision. The FDA allows an ingredient that is less than 2% of the recipe not to be disclosed, while Kosher standards do not allow any unnamed ingredients to be included.
To certify food as Kosher, a great amount of supervision is required. This careful process ensures cleaner and safer products because it slows down the production of food and allows government and rabbinic supervisors a keen look at every stage of the process.
Meat has very high standards and intricate laws to be certified as Kosher.
• Only certain animals are acceptable according to Jewish law.
• Special, more humane ways of slaughtering cause less pain to animals.
• The meat is salted in a specialized process that removes much of the bacteria.
• No sick animals are certified as Kosher.
• The equipment is carefully cleaned often to ensure perfect Kosher standards.
Weigh the benefits of certified Kosher and see for yourself- Kosher is the way to go!