Biblical Kashrut

‫המקראי הכשרות‬
Kashrut from the biblical perspective for the modern times
‫כשרות מנקודת המבט המקראית לזמנים מודרניים‬

R. Travis Wheeler

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Copyright © 2013 Travis Wheeler

All Rights Reserved

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Contents
Introduction .................................................................................................. 4

Dedications ................................................................................................... 5

Chapter 1: Overview of Kashrut.................................................................... 6

Chapter 2: Kashrut in the Tanakh ................................................................. 7

Chapter 3: The Classes of Kashrut from a biblical perspective ..................... 8

Chapter 4: Meat .......................................................................................... 10

Chapter 5: Dairy .......................................................................................... 12

Chapter 6: Pareve ....................................................................................... 13

Chapter 7: Karaite perspective on the Food Categories ............................. 15

Chapter 8: Keeping Kosher at Home........................................................... 16

Chapter 9: Keeping Kosher on the Road ..................................................... 18

Chapter 10: Practical Advice ....................................................................... 19

Chapter 11: Food Ingredients ..................................................................... 20

Chapter 13: Processed Foods ..................................................................... 22

Chapter 14: Parting Words ......................................................................... 24

Appendix: .................................................................................................... 26

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Introduction

In the United States keeping Kosher (Kasher in the Sephardic pronunciation)

is a very difficult thing to do from a Biblical perspective. Meat and poultry
consumption, from a ready to cook standpoint is on a steady downturn. The
reason for such a shift is due to quick meals and fast food. This short study
on Kashrut is here to help people make choices that do not violate the Torah
or are questionably close.

When we go to the supermarket and purchase food, we assume that all

products containing a Hekhsher is acceptable to eat. This is not the case for
all groups within Judaism and many products are rendered non-kosher based
upon their processing or supervision.

As a note to my readers who may or may not agree with the opinions
described in this book I will say only the following:

“Search the Scriptures well, and do not rely upon anyone’s opinion.”

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Dedications

This book is dedicated to all the Jews in Israel and the Diaspora as without
Jews, we would not have Kashrut. For we are the chosen people and we are
required to keep the commandments.

I would like to give a special thanks to the following people:

Chief Rabbi Moshe ben Yossef Firrouz of Universal Karaite Judaism in Beer
Sheva Israel for being in my support through my journey to become a
Shochet for the Karaite community. Without the support of Moshe there
may have not been Karaite conversions in our time.

Council of Hakhams in Ramle Israel for being supportive of all Karaites in our
different forms.

A special thanks to Rabbi John Ludemann of UTOM for believing in me and

giving me the support to continue my literary achievements as I grow as a
person and a leader in the community.

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A thanks to David ben Shaul (Karl Werner) for being there as a light to me in
some of the darkest times. Whether you know it or not, it was your works
that helped me to keep my head high.

Chapter 1: Overview of Kashrut

Kashrut is the set of Jewish dietary laws. These laws have their basis in the
Torah and include meat, seafood and other foods. Though the basic
requirements are listed in the Torah, there is no mention of processed foods.
The reason for this is simple, the world is going further away from fresh
foods and more to processed foods. In biblical times, food was prepared
fresh and consumed the same day and at the latest the following day.

Living in industrialized countries and in a high paced society, Kashrut has had
to evolve to remain a relevant part of the Jewish world. Gone are the days of
the Rabbi of each community checking the vegetables grown locally and
overseeing the slaughter of all meat consumed in his particular community
or a neighbor community. Replacing the actual hands-on of each individual
Rabbi there are many Vaad’s and organizations that have taken on the
responsibility of ensuring that the foods being produced meet the standards
of the community. The most notable organizations are listed below:

– The Orthodox Union of Rabbis. The OU is the world’s most

recognized Kashrut certifying agency as they are one of the oldest and most

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respected organizations for Kashrut. The OU has been certifying companies
since 1923.

– Star K is the Vaad Hakashrus of Baltimore is one of the largest

Kashrus certifying agencies in the US. Star K is planning to allow for female
Mashgiachs to supervise catering halls and restaurants in certain
circumstances. Star K has a policy of not certifying a dairy product or
establishment that is not Cholov Yisroel.

– Star D is the Dairy certifying branch of Star K for those companies

who serve non-Cholov Yisroel products.

- CRC is the Chicago Rabbinical Council. The CRC publishes many

lists including a list on Kosher fish as well as beverages and other foods.

There are many other national Kashrut Certifying agencies in existence. The
fact that they are not listed here is in no way a reflection of the services
offered by any agency. All agencies should be judged by the quality of
services and their adherence to Torah.

Chapter 2: Kashrut in the Tanakh

The Torah outlines the foods that are acceptable and those that are not.
These foods include fruit and vegetables as well as meat and fish. When it
comes to land animals, Leviticus 11:3-8 and Deuteronomy 14:4-8 give a
general set of rules for the animals that are ritually clean. When it comes to
fish and seafood, Leviticus 11:9-12 and Deuteronomy 14:9-10 state that
anything residing in the waters is pure if it has both fins and scales. When it
comes to birds, Leviticus 11:13-19 and Deuteronomy 14:11-18 gives the
guidelines as to birds that are acceptable and unacceptable. Leviticus 11:20-
23, 11:29-31, 11:41-44 define those swarming things that can be consumed.

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In the Tanakh, there are some animals that have their true meanings lost.
The reason for this is due to dispersion of the Jewish people and the loss of
the use of Hebrew as a daily language. The sages went to great length to
decipher the language and find the true meaning of the Tanakh as written.

Chapter 3: The Classes of Kashrut from a biblical

perspective

The various classifications of Kosher foods are based upon the prohibition to
“boil a kid in its mother’s milk”. This statement is found in the Torah at three
separate locations (Ex23:19, Ex. 34:26 and Dt. 14:21). It is this repetition that
led to the interpretation of not eating meat and dairy products at the same
time.

In review of these passages, we can deduce that it literally means to “boil a

kid in its mother’s milk.

‫ ַּב ֲחלֵב אִּמו‬,‫תְ ַּבשֵל גְדִ י‬-‫ֹלא‬

lo-tevashel gedi bachalev immo
Thou shalt not seethe a kid in its mother’s milk (mechon mamre)
(Ex23:19, Ex. 34:26 and Dt. 14:21)

To look deeper into this passage, one must know what seething ( ‫)תְ ַּבשֵל‬, a
‫גְדִ י‬
kid ( ‫ַּב ֲחלֵב‬
) and milk ( ) is. Seething is to boil or cook, a kid is a young
goat and milk is of course milk. With this quite basic description of this
passage, it is easily determined that we should not cook a young goat in the
milk of its mother. A question is then raised, if the Miqra tells us to not
perform the practice of boiling a kid in its mother’s milk then how did the
prohibition against eating meat and milk come about? The simple answer is
from Rabbinic decree. The reason for this decree is debatable and is not
mentioned in the Talmud but there is commentary on the subject from later
Rabbi’s.

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From a literal standpoint, one should simply not boil the young goat in its
mother’s milk. The literal interpretation does not include the later additions
of time between meat and dairy or not eating them at the same meal. The
choice is up to the person consuming the meal yet it would be quite
disrespectful to a person who adheres to the meat and dairy separation
decree if you serve them a cheeseburger so be mindful of your guests or
others who may use or eat from your kitchen.

To further explain Kashrut, it is good to know the difference between the

practices and traditions of Rabbinic Judaism and Karaite Judaism.

Law Rabbinic View Karaite View

Separation of meat and These items may not Karaites may eat meat
dairy be consumed together and cheese but to
under any ensure that meat and
circumstances. There is dairy from the same
also a waiting period animal or its offspring
between the time a is consumed, Karaites
person consumes meat generally do not
and they are able to consume meat and
consume a dairy cheese from the same
product. The time is species (i.e. a
generally longer if cheeseburger with
meat is eaten 1st. goat cheese rather
than cheese from a
cow).
Chalav Akum Mixtures of certain No such law exists
foods and mixtures are
considered a health
risk and are therefore
forbidden.
Gevinat Akum Non-Jewish cheese: No such law exists yet
cheese that may have cheese should only be
been produced with used from reliable
non-kosher rennet.
sources.
Stam Yeinam Non-Jewish wine: wine No such law exists.
that while not produced
for idolatrous purposes
may otherwise have

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 been poured for such a
purpose or alternatively
when consumed will
lead to intermarriage.
Bishul Akum Food cooked by a non- No such law exists as
Jew: this law was any food cooked or
enacted for concerns of prepared by a non-Jew
intermarriage
would have to meet
biblical requirements.
Pat Akum Non-Jewish bread: this No such law exists yet
law was enacted for the Karaite community
concerns of would normally
intermarriage
purchase bread from a
reliable source.
Sakanah Mixtures of certain No such law exists
foods and mixtures are
considered a health
risk and are therefore
forbidden.

The next 3 chapters will provide a basic description of each category of food
as dictated by Rabbinic decree and Jewish tradition.

Chapter 4: Meat

When it comes to meat, raw meat that is without additives, from a biblical
standpoint this is quite simple. We are permitted to eat any mammal that
chews the cud and has cloven hooves. For the sake of argument, I will
include birds and fish in this section as well. When it comes to birds, the only
written animals are doves, pigeons. Of creatures of the sea, they must have
fins and scales.

To be simple, I will list the mammals that are permitted for consumption:

 The ox
 The Sheep
 The Goat

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  The Deer
 The Gazelle
 The Yahmur – translated ambiguously as roe deer and oryx
 The The’o – translated ambiguously could be wild goat or wild ox
 The Pygarg – unknown 100% could be a form of antelope of ibex
 The Antelope
 The Camelopardalis – unknown 100% but could be the Mouflon

When it comes to birds, the list is much more difficult as there is no generic
list of birds that are accepted yet there are birds that are prohibited. This list
is very difficult to follow and we rely on tradition to intervene. The reason
that birds are listed as meat is because some view it as Pareve and some
view it as meat.

 Sparrow
 Pigeon
 Turtle dove
 Quail
 Partridge
 Pheasant
 Ducks
 Geese
 Chicken
 Guineafowl
 Songbirds

*note that Turkey is not mentioned yet it is consumed.

Sounds quite simple by the above definitions doesn’t it? However, this is not
so as there are many things that can occur between live animal and the
supermarket.

The start of the process of meat is the live animals. The commandment is for
us to not eat the blood of any animal (Gen. 9:4, Lev. 17:10, Deu. 12:21-24)
and to achieve this requires a method to remove blood from meat. It is this
need to remove blood that led to Kosher slaughter laws (shechita). There are

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varying opinions when it comes to proper slaughter and these opinions have
led to the research of the sages to reduce the amount of blood in meat.

The live animal should not be sick or dying prior to slaughter. If an animal is
sick, it should be nursed back to health prior to slaughter. If the animal is
pregnant or nursing, it cannot be slaughtered. When the live animal is
brought to slaughter, it should not be in a panicked state. The animal should
be allowed to calm down prior to the actual Shechita step. If the animal is
unable to be calmed, the animal should not be slaughtered.

The first measure is the actual Shechita itself. The quick cutting of the
arteries, esophagus and windpipe results in instant unconsciousness*. This is
the due to the sudden loss of blood to the brain that causes the animal to be
“brain dead” within seconds.

The second measure is Kashering. The Kashering process is the salting and
rinsing of meat to remove blood. Though this process is not detailed in the
Torah, it encompasses the research of the Mitzvot by the sages to remove
the blood from meat.

The two above processes render meat “fit” to eat for Jews of all
denominations.

*Some traditions render an animal Kosher if not all 4 signs are cut (2 arteries, windpipe and
esophagus). Karaite tradition holds that all 4 must be cut.

After the removal of blood, the next issue is the removal of the sciatic nerve
from the hind quarters. Many processors will not process the hind quarters
of meat due to the sheer difficulty of the removal of the vein and potential
damage to the meat. When home slaughter and processing of meat, care
should be taken to remove the sciatic nerve. To remove the nerve, there
should be consultation with a Rabbi or a duly trained Shochet. Some no
longer teach the method for removing of veins from the hind quarters due to
hind quarters being rendered non-kosher so be careful to consult a specialist
in Kashrut with experience removing the sciatic nerve.

Chapter 5: Dairy

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Dairy products are an area of great concern especially when it comes to
cheeses and other products other than milk. When it comes to the process of
making cheese, the primary issue is rennet which may be animal or
vegetarian. For a cheese to be Kosher the rennet must be vegetarian or from
a kosher animal. There are brands that are not certified kosher that use
vegetable rennet. For the sake of brevity, I will not list them here as these
companies may change their formula in the near future. Milk must be free of
blood during harvest and during processing. To ensure that blood is not in
the finished product, the milk should be checked for blood spots.

Butter or any food prepared with dairy should be scrutinized as well as milk.
Yogurt, ice cream, cookies, cakes and pies are all items that can contain dairy
products and should be checked. When checking finished dairy goods,
always read the ingredients list. Do not rely upon someone to tell you that
nothing non-kosher is in the food as they may not have a working knowledge
of Kashrut at a level to determine if an ingredient is forbidden.

Though it goes without saying, only milk from a Kosher animal can be Kosher.
When in foreign countries or ethnic restaurants be careful to inquire of the
source of the cheese being used.

Chapter 6: Pareve

Pareve products are those that are neither meat nor dairy. This includes
grains, fruit, vegetables and other foods that are free of dairy or meat.

Grains
Grains have the potential to be infested with insects so it is of vital
importance to check items produced from grains such as flour, corn, rice,
wheat, barley and oats. Items when in a processed state should also be
checked for not only Kashrut status but also other ingredients. It is important
to understand that grain products should be inspected at home as a final
verification of Kashrut.

Fruit and Vegetables

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Fruit and vegetables are potential insect harborage points as flies and other
small insects can burrow into the flesh of vegetation. All fruit and vegetables
should be not only checked but also washed prior to consumption. If a
portion of an item has a small part that appears to have been damaged by
insects, it is permissible to remove that portion, clean the item and use it. If
there is major damage from an insect, the food must be discarded.

Eggs
Eggs are listed as Pareve but an egg has the potential of being meat as once
the egg is fertilized it can grow into a bird. Commercial egg production
companies do not allow a rooster in the hen houses for the express purpose
of not fertilizing the eggs. Without a rooster to fertilize the eggs, they cannot
grow into chicks and therefore the egg is neither meat nor dairy. Be careful
when purchasing eggs from farmers markets and other non-commercial
places unless you are 100% certain that the hens were not kept with a
rooster. Taking this additional step will ensure that the eggs that you
consume do not have the potential of being fertile.

There is a second issue with eggs, blood. Blood in eggs would render the egg
as being non-kosher (treif in Yiddish). Therefore one should check each egg
for any signs of blood and if blood is found in an egg, you must remember
the passages in reference to blood (Gen. 9:4, Lev. 17:10, Deu. 12:21-24). It is
advisable that the egg not be eaten but in the event of economic hardship of
sheer necessity, the blood spot may be removed and the egg consumed.

Seafood
When it comes to animals of the sea, it is very simple; all Kosher sea animals
must have both fins and scales. In this, shellfish are not Kosher nor are fish
without fins acceptable for consumption. There is a debate, or was one,
about the Hoki (Macruronus novazelandiae) as to its acceptability as a
Kosher fish. The Hoki loses its scales during the life cycle and therefore has
been deemed non-Kosher. On the other end of the debate, there are those
who maintain that since the fish may not shed its scales until a certain age, it
is Kosher if caught before its scales are shed. The choice to eat or not to eat
Hoki is up to the individual.

Insects
Insects are listed in the pareve category as they are living creatures and
neither of meat nor dairy origin. The prohibition is against all flying creepy

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things with the exception of the arbeh, sol’am, hargol and the hagab. These
four creatures are translated as the locust, bald locust, cricket and the
grasshopper all according to its kind (see Lev. 11:20-23). Insects, due to them
being Pareve can be eaten as other Pareve foods are consumed with or
without meat or dairy.

Chapter 7: Karaite perspective on the Food Categories

The classes of foods as mentioned above are not a part of the Karaite
Halakah or mentioned in the Tanakh and are therefore not enforced. Though
the classes are not enforced as a matter of law, some Karaites refrain from
eating meat and dairy together out of respect for Rabbinical Jews.

To go explain the Karaite perspective in more detail, the following opinions

have been followed by Karaites:

Perspective Description
Full separation of meat and Some Karaites follow the Rabbinical decree
dairy to fit in with other Jews. A few maintain
separate kitchens, sinks and utensils. Though
this practice is followed, Karaites understand
that this is not commanded.
Separation of meat and Some Karaites view that meat from cattle
dairy from same species cannot be eaten with cheese from a cow as
well as the same from goats. Many will eat a
hamburger with goat cheese and goat meat
with cheese from cattle.

The separation of species is a way to ensure

that the meat from a young is not eaten with
cheese from its parent.
No separation Many Karaites hold that the only separation
that is if the dairy source comes from the
mother of the animal being eaten.

i.e. milk from a cow and eating the meat

from her offspring is forbidden as it violates

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 Exodus 23:19. Even though the
commandment mentions cooking meat in
milk, it is generally held that meat from an
offspring should not be consumed with the
milk from mother.

In the United States commercial food

processors primarily only kill the males and
use the females for dairy purposes. It is
always a good idea to check with the
company providing meat to ensure that they
are not a slaughterer of female animals.
Ground beef can be especially dangerous as
the meat in the production of it sometimes
comes from different facilities and some may
slaughter both male and female cattle so be
careful.
Food Classifications In review of the Miqra, one can deduce that
the classifications for foods should be as
follows:
 Meat
 Dairy
 Birds
 Insects (swarming things)
 Seafood (foods from the sea)
 Vegetation

Karaites have long held the tradition of not adding or subtracting from the
written Torah and therefore Kashrut in a traditional setting would not
involve the separation of meat and dairy. The extension of separation of
meat and dairy from the same species is a measure that has been long
inacted to help ensure that the prohibition isn’t accidentally broken.

Chapter 8: Keeping Kosher at Home

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When it comes to keeping Kosher in the home, there are many
considerations that must be made. The following portions provide basic
guidance into keeping and maintaining a Kosher home.

Commitment
There must be a total commitment to keeping Kosher. Keeping Kosher is not
a single person’s responsibility. If living in a home with those who are not
interested in keeping Kosher then much care must be taken to ensure there
is no mixing of foods. In this case, a second set of utensils may be necessary
to help ensure that there are no issues. Keeping Kosher is a very significant
step and must be viewed as such.

Not only should the commitment be in getting the process started but also in
the maintenance of keeping Kosher. Being human beings, we should work
hard to create good practices that become habits.

Cleaning
When the decision has been made to keep clean/kosher, it is in the best to
clean the entire home from top to bottom. This includes cleaning ovens,
floors, walls, chairs, changing air vents and dusting especially if living in or
moving to a new residence. Care should be taken to not only clean the area
but to also clean the utensils that are used in the cleaning. Cleaning the
mops, towels and other utensils will ensure that the cleaning cycle is
complete.

Product Purchase
When purchasing products for the home, it is advisable to check for Kosher
products. This includes not only food products but also household items. If
you are unsure if a product is acceptable, you should research ingredients or
consult an ingredient guide to ensure that there are no non-kosher
ingredients.

Maintenance of a Kosher Home

Once the home is clean, products purchased and the home is livable to a
Kosher standard, the home must be maintained. To maintain a Kosher home,
the following should be noted:
1. All products purchased should be periodically rechecked for
acceptability. Many companies change their product formulas to

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 help reduce cost and may use pork, shellfish or a derivative of either.
It’s better to take a moment out to check rather than assume.
2. Keeping the home clean is another major part in maintaining a
Kosher home. Keeping the kitchen clean is important this includes
periodically cleaning the oven, moping the floors, cleaning the
refrigerator and making sure dishes are washed in a timely manner.
If laundry facilities are available, they should be used to prevent a
pileup of dirty clothes. Dirty clothes can be a source of un-cleanliness
from dirty and stains.
3. Monitoring items that come from outside sources should be a
priority to prevent un-cleanliness. When friends come over, inform
them of the status of your home prior to them arriving so that they
can be careful not to bring items into your home that are unclean. In
the event of accidental uncleanliness entering your home, you
should be careful to thoroughly reclean all items that may have
come in contact with the unclean person or items. If at all possible,
use disposable gloves during the cleaning process as to not
unintentionally spread uncleanliness.

Chapter 9: Keeping Kosher on the Road

When on the road, the following considerations should be made:

Consideration Detail
The Food to be eaten Is the food that is available for
consumption of a Kosher species? If the
answer is no, then do not consume the
food. Even if the food is of a Kosher
species, one must be mindful that this
does not render the food acceptable for
consumption.
The ingredients in the food Be mindful to check the ingredients of all
foods ingredients in the food. Be sure
than no pork-containing or shellfish-
containing substances are within the
food.

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The preparation environment The environment that the food is
prepared is very important. If eating at a
restaurant that only serves pork and a
single seafood dish, then you should be
wary of the environment. If at all possible,
speak to the manager and explain the diet
and ask to have your food prepared on
clean surfaces. If you do not trust the
establishment to do this properly, ask to
show the staff how to handle your food in
a proper manner.

In addition to the practical considerations listed above you should also check
the cleanliness of the establishment. If an establishment has an “F” grade,
you can rightly assume that there will be little care in the preparation of your
meal. When in a new place, ask to see the manager and explain to him/her
your dietary situation and the need for your food to be prepared with care.

Chapter 10: Practical Advice

When it comes to keeping Kosher in areas where there is no Jewish

community and purchasing Kosher goods online is difficult, I will give the
following advice.

One should research all products, ingredients and processes to determine if

a product is “Clean” in origin. The premise of keeping “Clean” is at times
acceptable when “Certified Kosher” products are not available. Be mindful
that “Clean” is not a substitute for Kosher foods as the production processes
are not the same when it comes to meat processing.

Produce: It is advisable to stick to fresh produce. Leafy vegetables must be

thoroughly checked for signs of insects. You should also not consume
crossbred fruit or vegetables as it is written: “Ye shall keep My statutes.
Thou shalt not let thy cattle gender with a diverse kind; thou shalt not sow
thy field with two kinds of seed; neither shall there come upon thee a
garment of two kinds of stuff mingled together. (Lev. 19:19 JPS 1917).

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Dairy: When it comes to dairy products, milk is generally acceptable if it is
pasteurized. Raw milk will have to be checked for traces of blood. When it
comes to cheese, the rennet is the all important ingredient. We should either
consume only “Certified Kosher” or cheeses which we know definitely are
produced with vegetable rennet. When it comes to yogurt, the gelatin is the
most important (from a Halakhic standpoint). Yogurt uses gelatin and the
gelatin must be from a Kosher animal or vegetarian source. Many yogurts
use animal gelatin and primarily use pork as it is inexpensive so be diligent in
your search for a yogurt that is not already “Certified Kosher”.

Meat: When it comes to products that contain meat, the practical advice is
to keep Kosher if at all possible. When this is impossible, return to the
scripture (Leviticus and Deuteronomy), and search diligently in the
commandment to not eat the blood. It is a tradition to only consume meats
that we can verify was handled properly not only in the slaughter but the
handling of the blood. When purchasing non-kosher meat, be careful to
determine the source of the meat as there are some meat processors who
slaughter both male and female animals. The issue with the slaughter of
female animals is when the female is pregnant so there should be care in the
selection of meat sources. As said above it is always best to Keep Kosher.

If in an area where there is a fresh meat market, it may be of an advantage

to seek the butcher and find out what animals he slaughters or cuts. The
reason for this is to determine whether pork is being processed with the
same equipment and knives as “clean” meats.

Chapter 11: Food Ingredients

In the production of many foods, there are many ingredients to consider

Rennet
Rennet is an ingredient in the production of cheese that is produced in the
stomachs of any mammal. There are also vegetarian sources of rennet that
are suitable for vegetarians. The primary issue with most cheese in the US is
that it is produced with rennet from the stomach of a non-kosher animal.
This can be extremely tricky when it comes to non-kosher animal slaughter

20
as some companies slaughter pregnant mothers. This is in violation of the
following passage:

.‫ׁשחֲטּו בְיֹום ֶׂאחָד‬

ְ ִ‫ ֹלא ת‬,‫בְנֹו‬-‫א ֹתֹו ְואֶׂת‬--‫שֶׂה‬-‫ אֹו‬,‫וְׁשֹור‬
ve-shor ov-seh otov ve·'et-be-nov lo tish-chatu be-yom e-chad
And whether it be cow or ewe, ye shall not kill it and its young both in one
day. (Lev. 22:28)

We are therefore forbidden from consuming the produce of such a

slaughter.

Gelatin
Gelatin is an ingredient in many foods. Gelatin can be made with animal, fish
or other materials. Most gelatins in food products are of animal origin.
Gelatin made from animal bones and skin is normally processed using
various chemical processes to achieve the final product. There are some
companies that use Kosher hides to make gelatin yet the process involves
the use of lye and depending on the preference of the eater may not be
acceptable for consumption.

When it comes to Kosher gelatin, there is also the consideration of the Batel
b’shishim (nullification in 60) which states that as long as the non-kosher
portion is 1/60th of the total of the food, then it is still Kosher. This applies for
accidental mixing of non-kosher food with kosher food. This could mean that
if a gelatin factory accidentally processed non-kosher bones or hides with
kosher substances, as long as 1/60th or less of the complete mixture is non-
kosher, it is still acceptable.

Gelatin made from fish is acceptable for consumption as long as it is

produced from Kosher sources. Many companies will list the type of fish
gelatin that is in their products. If you are unsure, please contact the
company directly.

Gelatin made from vegetarian sources is safe to eat and products made of
this gelatin may be safe to eat if all other ingredients are Kosher. Common
gelatin substitutes are made with Agar Agar, Carrageenan, Kuzu, pectin,
konjak, guar gum and/or xanthan gum. These substances are all acceptable

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for vegetarian use and can be used in the Kosher home or in foods that
require gelatin.

In short, gelatin is a very tricky substance and care should be taken to ensure
that only Kosher gelatin is consumed. Whenever possible it is recommended
that gelatin from animal sources be scrutinized and gelatin from fish be used
if a suitable vegetarian alternative is not available.

Chapter 12: Processed Foods

In this parting chapter I will take a minute to explain some of the issues with
processed foods.

1. Handling – The major reason to be wary of processed foods is the

amount of handling of the food prior to it arriving to you. I will
explain the process of making (non-kosher) chicken nuggets to help
you to understand:

Production Step Handled By A person

Live Catch Live Catching is the process of
people going to the growout farms
and physically catching each
chicken.
Live Hang (at the facility) The live hanging process involves
hanging each individual chicken on
the production line to go to
slaughter.
Slaughter The slaughter process may be done
by a person or a machine so there
could be handling or not.
Scalding No, but the chicken goes through a
hot water bath that thousands of
other chickens will go through
during the day. Do you know if you
have chicken #1 or 100,000 in your
nuggets??
Plucking The chickens are normally not

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 touched during this process
Evisceration Rehang The chickens are hung from the
picking line to the Evisceration (gut
removal) line. This is primarily
done by hand yet there are
companies who have developed
automatic rehang systems to aid in
the rehang process.
Evisceration Process The evisceration process may have
multiple touches depending on if
there are any issues found on the
chickens.
Chilling The chilling process involves
chickens being chilled in a pool of
cold water with thousands of other
chickens.
Processing Rehang Processing rehang is performed by
hand to send the chickens to the
cutup or deboning lines.
Deboning The deboning process is done by
hand and can have up to 8
different people handle the bird as
it travels down the line.
Debone Inspection The deboned meat is then either
handled by hand or it goes through
a machine that will x-ray the meat
to identify if there are bones in the
meat.
Grinding After production, the meat is
ground and vacuum chilled
Forming and Grading The meat is then formed in a
machine and will then be graded to
ensure that the shapes are
consistent. In the event that a
shape is not correct, the meat will
be removed from the line and
reground or reformed.
Breading The breading step is normally

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 hands-off yet if there are pieces
that are not properly covered, they
are removed from the line.
Frying The frying process does not involve
touches yet involved the chicken
nuggets going through a fryer to
achieve the proper color and
proper cooking (if fully cooked)
Freezing The freezing process is hands-off
with the nuggets traveling through
a freezer. This process will prepare
the nuggets for later preparation.
Inspection After the process has been
completed, the nuggets are
inspected one final time. This is
normally done by hand because
the personnel are checking for
stuck pieces, improper breading or
other issues with appearance.
Bagging The finished nuggets are bagged by
a machine.

2. Ingredient substitutions – At times companies will substitute inferior

products for those that may not be halakhically acceptable. A
breading that is Kosher may be substituted for one that may have a
pork derivative especially if the finished product is not destined for
Kosher certification. In the industry this is called requesting a
processing variance. The variance is for the facility to use the
alternate ingredient for a specified period. Normally companies have
no problem with approving a variance as long as the finished product
tastes the same. It is this major point that keeping Kosher is vital.

Chapter 13: Parting Words

In this parting chapter I will take a minute to give a person the reasons to
keep Biblically Kosher.

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 1. Because the Torah says so: This is the most important reason that we
should maintain the biblical laws of Kashrut. When determining what
is or is not acceptable, it is always best to take the most stringent
view unless you are absolutely sure.
2. There is little excuse not to: I have experienced people say that they
can’t afford to keep Kosher. This may be true that finances play a
part in keeping the laws of Kashrut yet one may need to change
some of their spending habits. Many people prefer to shop for
groceries at a specified time. I have found that if living in an area
where Kosher meat in unavailable, you can always have it shipped to
you (kosher.com, grillerspride.com, Kashrut.com,
mykoshermarket.com). The cost to have it shipped may be a bit
much but is you save (and have the space), you can make monthly or
bi-monthly purchases.
3. Because it can be healthy: Kosher food is quite healthy as it does not
allow for the inclusion of pork or pork derivatives.

Though I did not go into great detail on all points, which would have resulted
in a textbook, I hope that the small book I have written will assist you in
making more informed choices when shopping or deciding to keep Kosher or
not. While this pamphlet is a start, it is not a “Bible” on Halakhah. You should
always scrutinize foods and their sources. It takes years to learn the
Halakhah on Kashrut (from the Rabbinical standpoint) and you should not
only rely on your own opinion but also check the Tanakh for support of your
opinion.

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Appendix:

Bibliography
Biblical quotes Mechon-Mamre.org

Kosher Fish List

Albacore Monkeyface prickleback
Alewife Mooneye
Amberjack Moonfsh
Anchovies Mossbunker
Angelfishes and butterfly fishes Mouthbrooder
Ballyhoo Mullet
Barracudas Mullets
Atlantic Pomfret or Ray's Bream Muskellunge
Barramunidi Mutton hamlet
Bass Muttonfish
Bigeyes Needlefishes
Blackfish Opaleye
Blacksmith Palometa
Blueback Parrotfishs
Bluefish or snapper Patagonian Toothfish (Dissostichus
blue (Pomatomus saltarix) eleginoides)
Bluegill Perch
Blue Marlin Perches
Bocaccio Permit
Bombay duck Pickerel
Bonefish Pigfish
Bonito Pike
Bowfin Pikes
Bream Pikeperch
Brill Pilchard
Buffalo Fishes Pinfish

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ButterFishes Plaice
Butterfly fish Pollock
Cabrilla Pomfret
Calicobass Pompano
Capelin Porgies and sea breams
Carps and minnows Porkfish
Carosucker Poutassou
Caviar (Must be from a kosher fish) Prickleback (Rockprickleback is not
Cero kosher).
Channel bass Queenfish
Char Quillback
Chilean Sea Bass Rabalo
Chilipepper Ray's bream
Chinook Red snapper
Chup Redfish
Cichlids (Family Chichilidae), Roach
Including: Tilapias Rock bass
Cigarfish Rockhind
Cisco Rockfish
Coalfish Rosefish
Cobia, cabio, or black bonito Rudderfish
Codfishes Runner
Coho salmon Sablefish or black cod
Corbina or Corvina, Sailors choice
Cottonwick Saithe
Crapplie Salmon
Creville Sardine
Croacker Sargo
Crucian carp Saug
Cubbyu Scamp
Cunner Schoolmaster
Dab Scorpionfishes
Damselfishes Scup
Doctorfish Sea bass
Dolly Varden Sea basses
Dolphin fishes or mahi-mahis Sea bream
Drums and croakers Sea chubs
Eulachon Seaperch
Flounders (But not including: Searobins

27
European turbot (Scophthalmus Seatrout
maximus or Psetta maximus). Shad
Fluke Sheepshead
Flyingfishes and halfbeaks Sierra
Frostfish Silversides
Gag Skipjack
Garibaldi Sleeper
Giant kelpfish (Heterostichus Smallmouth bass
rostratus) Smelts
Gizzard shad Snapper blue
Goatfishes or surmullets Snappers
Gobies Snooks
Goldeye and mooneye Sockeye salmon
Goldfish Sole
Grayling Soles
Graysby Spadefishes
Greenlings Spanish mackerel
Grindle Spearing
Grouper Splitttail
Haddock Spot
Hake Sprat
Hakes Squawfish
Halfbeak Squirrelfishes
Halfmoon Steelhead
Halibut Striped bass
Hamlet Suckers
Hardhead Sunfishes
Harvestfish Surfperches
Hawkfishes Surgeonfishes
Herrings Tang
Hind Tarpon
Hogchocker Tautog
Hogfish Temperate basses
Horse mackerel Tench
Jack Mackerel Tenpounder
Jacks and Pompanos Threadfins
Jacksmelt Tilapia
Jewfish Tilefishes
John Dory Tomcod

28
Kelpfish Tomtate
Kingfish Tomsmelt
Ladyfish, or tenpounder Tripletail
Lafayette Trouts and whitefishes
Lake Herring Tuna
Largemouth bass Turbot
Leatherback Unicornfish
Lingcod Wahoo
Lizardfishes(Family Synodontidae) Walleye
Lookdown Walleye pollock
Mackerel Warmouth
Mackerels, Atka Weakfishes
Mackerels and tunas WhiteFish
Mahimahi Whiting
Margate Wrasses
Menhaden Yellowtail
Menpachii Yellowtail snapper
Merluccio
Milkfish or awa
Mojarras

Non-Kosher Fish
Angler See:Goosefishes
Basa (Pangasius bocourti)
Beluga See: Sturgeons
Billfishes (Family Istiophoridae). Including fishes (Istiophorus species);
Marlins and speishes (Tetrapterus species, Makaira species).
Blowfish See: Puffers
Bullhead See: Catfishes
Burbot See: Freshwater Cod
Cabezon See: Sculpins
Catfishes (Order Siluriformes). Including: Channel catfish (Ictalurus
punctatus); Basa (Pangasius bocourti, Swai, Tra (Pangasius hypophthalmus)
Cutlassfishes (Family Trichiuridae) including: Cutlassfishes (Trichiurus
species) Scabbardfishes (Lepidopus species)
Dogfish See: Bowfin, Sharks

29
Eels (Order Anguilliforms). Including American and European eel (Anguilia
rostrata and Anguila anguila) ; Conger eel (Conger oceanic us) . Gars (Order
Semionotiformes). Freshwater gars (Lepisosteus species).
Freshwater Cod (Family Gadidae), Burbot, lawyer, or freshwater ling (lota
lota).
Goosefishes or anglers (Lophius species)
Grayfish See: Sharks
Hoki (macruronus novaezelandiae) also known as Blue Hake
Lampreys (Family Petromyzontidae)
Lanceor Launce See: Sand lances
Lawyer See: Freshwater Cods
Leatherjacket See: Jacks (Oligoplites saurus)
Lomosuckers (Family Cyclopteridae). Including: Lumpfish (Cyclopterus
lumpus); Snailfishes (Liparis species).
Marlin See: Billfishes
Monk fish (added by Rabbi Donneal Epstein in consultation with Dr. Atz)
Midshipman See: Toadfishes
Ocean pout or eelpout (Macrozoarces americanus)
Oilfish (Ruvettus pretiosus) Puffers (Family Tetraodontidae).
Paddlefish See: Sturgeons
Pout See: Ocean pout
Puffers, blowfishes, swellfishes, sea squab (Sphoeroides species)
Ratfish See: Sharks
Ray See: Sharks
Rock prickleback or rockeel (Xiphister mucosus)
Sailfish See: Billfishes
Sand lances, launces, or eels (Ammodytes species)
Sculpins (Family Cottidae). Including: Sculpins (Myoxocephalus species,
Cottus species, Leptocottus species, etc.). Cabezon (Scorpaenichthys
marmoratus); Searaven (Hemitripterus americanus)
Searaven See: Sculpins
Sea squab See: Puffers
Sharks, rays and their relatives (Class Chondrichthyes). Including Grayfishes
or dogfishes (Mustelus species, Squalus species); Soupfin shark
(Galeorhinus zyopterus); Sawfishes (Pristis species); Skates (Raja species);
Chimaeras or ratfishes (Order Chimaeriformes).
Skates See: Sharks
Snake mackerels (Gempylus species)
Spoonbill cat See: Sturgeons

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Sturgeons (Order Acipenseriformes). Including: Sturgeons (Acipensen
species, Scaphirhynchus species); Beluga (huso uso); Paddlefish or spoonbill
cat (Polyodon spathula)
Swordfish (Xiphias gladies)
Toadfishes (Family Batrachoididae). Including: Toadfishes (Opsanus
species); Midshipment (Porichthys species).
Tiggerfishes and firefishes (Family Balistidae). Triggerfishes (Balistes
species, Canthidermis species)
Tra (Pangasius hypophthalmus)
Trunkfishes (Family Ostraciidad). Trunkfishes and cowfishes (Lactophrys
species). WolEshes (Family Anarhichadidae). Including: Wolffishes or
ocean. catfishes (Anarhichas species)

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About the Author:

R. Travis Wheeler

Travis Wheeler was born in Pelham Georgia to a non-religious mother. The

search for Judaism led him to Karaism. After years of study he decided to join
the Karaite community via the Karaite Jewish University. During the
conversion process he asked about Karaite Kashrut, more or less where do
Karaites buy meat and the answer was shocking. The community outside of
Israel had no Shochet or Kashrut council. This process led him to Chief
Hakham Moshe Firrouz (at the time he was the Secretary of the Religious
Council of the Karaite Council of Sages) who was more than happy to assist
yet there was one catch he had to train in Israel. So in 2010 Travis made a
series of trips to Israel to learn Karaite slaughter and inspection procedures.
After the certification was completed, Travis continued his studies on an
independent basis as there are no Karaite education opportunities after
joining Israel other than study with the Karaite Hakhammim in Israel. Travis
is also the owner of Six Star Foods a food processing company that takes
pride in knowing where our meat comes from. Travis sits on the UTOM
(Union of Torah Observant Minyamin) board and serves as a Vaad Rabbi
teaching Karaism.

A personal note from the Author:

I enjoin everyone to take this in conclusion as my view on Torah study, “For

this commandment which I command thee this day, it is not hidden from
thee, neither is it far off. It is not in the heaven, that thou shouldst say, Who
shall go up for us to heaven, and bring it to us, that we may hear it, and do
it? Nor is it beyond the sea, that thou shouldst say, Who shall go over the sea
for us, and bring it to us, that we may hear it, and do it? But the word is very
near to thee, in thy mouth, and in thy heart, that thou mayst do it.”
(Devarim/Deuteronomy 30:11-14 Koren Jerusalem Bible)

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