Which is healthier kosher, halal or vegan

Kosher Food: Kosher Market - Religious Background - Certification

Allowed and not allowed animals

In the 3rd book of Moses, a distinction is made between animals that are kosher and therefore allowed to eat and those that are not kosher and therefore not allowed to eat.
Of the mammals, only those are kosher that have both kosher characteristics, namely, have two-cleft hooves and are ruminants at the same time. This applies to cows, goats and sheep, for example, but not to pigs, horses, camels or rabbits. Among the birds clearly forbidden in the Torah are birds of prey. It becomes more difficult to judge other birds, so that today only those are considered kosher that have been eaten by previous generations of Jewish communities, namely chickens, turkeys, ducks, geese, swans, pigeons and quails. Only fish that have both fins and scales are allowed out of the water. All other seafood such as lobster, lobster, mussels, octopus and snails as well as amphibians are prohibited. According to the halachic rule: “What emerges from the pure is pure”, roe from kosher fish are kosher, those from non-kosher fish are forbidden (9).

Kosher animals (with the exception of fish) may only be eaten if they have been slaughtered in accordance with Jewish dietary laws, i.e. H. were slaughtered.
The slaughter is an unchangeable religious commandment of Judaism, which is traced back to an instruction in Deuteronomy, chapter 12, verse 21: “... you can slaughter your cattle and sheep - which the Lord has given you - to slaughter a manner as I have commanded you… ”This type of slaughter, the slaughtering (Hebrew: shechita), is described in detail in the Talmud and in the subsequent rabbinical codes of law. Thereafter, the shaft consists of a neck incision to sever the carotid artery, esophagus and trachea, as a result of which the animal dies without suffering as a result of rapid bleeding. The cut must be made in one go with an extremely sharp, absolutely scratch-free knife and without the slightest interruption (1).

Before the slaughter, the slaughterer (the shochet) must say a blessing and he must meticulously check the slaughter knife for any nicks both before and after the slaughter. If the knives have flaws, the meat loses its kosher character and is no longer suitable for consumption. The slaughter itself is only permitted to a theoretically and practically trained, tested and trustworthy father due to his whole religious, ethical lifestyle (1).