Why Keep Kosher?
In today’s modern world, why should we keep kosher?
Of course, the ultimate answer to this question is “because God said so.” Beyond this, however, there are practical, observable benefits to keeping kosher today:
- Spirituality: The Torah teaches that non-kosher food has a negative effect on a Jewish soul. The soul is like an antenna that picks up waves of spiritual energy. Eating non-kosher food damages the capacity of the soul to “connect spiritually.” This damage can be repaired once a person starts eating kosher again.
- Self Growth: If a person can be disciplined in what and when he eats, it follows that he can be disciplined in other areas of life as well. Kashrut requires that one must wait between milk and meat, and we may not eat certain animals or combinations of foods. (Even when you’re hungry!) All of this instills self-discipline, and enables us to elevate our spiritual side, by making conscious choices over animal urges.
- Health Reasons: With its extra supervision, kosher food is perceived as being healthier and cleaner. After slaughter, animals are checked for abscesses in their lungs or other health problems. Blood — a medium for the growth of bacteria — is drained. Shellfish, mollusks, lobsters and crabs have spread typhoid and are a source for urticara (a neurotic skin affliction). Milk and meat digest at an unequal rate and are difficult for the body. And of course, pigs can carry trichinosis.
- Moral Lessons: We are taught not to be cruel — even to animals. A mother and her young are forbidden to be slaughtered on the same day, and of course we “don’t boil a kid (goat) in its mother’s milk.” We must not remove the limb of an animal while it is still alive (a common practice, prior to refrigeration). When we slaughter an animal, it must be done with the least possible pain. And we are reminded not to be vicious, by the prohibition to eat vicious birds of prey.
- Tradition: One of the keys to making a Jewish home “Jewish” is the observance of keeping kosher. When we keep kosher in the home, our attachment to Judaism and the sacrifices that we make become ingrained on our children’s minds forever. And with food so often the focus of social events, keeping kosher provides a built-in hedge against assimilation. For many, the bridge between past and future is the spiritual aroma of a kosher kitchen.
Ultimately, we cannot fathom the full depth of “Why keep kosher?” For as the saying goes… there is more to keeping kosher than meets the palate…
So What is Kosher Exactly?
Anyone who’s been to Jewish communities has probably enjoyed kosher hot dogs, kosher falafel, or kosher delicatessen. So what’s behind all this delicious food?
The Jewish dietary laws define food as either “kosher” (right, proper, fit) or “treifah” (torn, unclean and therefore forbidden). Only the flesh of “pure or clean” animals that have totally cloven hooves and chew their cud may be eaten. Fish must have fins and easily removable scales. Only fowl that are traditionally known as “kosher” may be consumed. Creeping creatures and most winged animals that creep are forbidden, as are certain parts of the bodies of kosher animals that contain non-permissible fats and/or sinews. Also forbidden are non-kosher wines and cheeses, and the milk, eggs and roe of non-kosher animals, birds and fish. In order to qualify for kosher consumption, animals and fowl must be slaughtered according to Jewish ritual law, inspected for disease or deformity and drained of blood. All mixtures of milk and meat or their derivatives are forbidden. In fact, two sets of dishes, utensils and silverware are the rule in the kosher household, one for meat, the other for dairy.
Neutral foods, such as fruits, vegetables and their derivatives are neither meat nor dairy. They are known as “pareve,” and may be served with either dairy or meat. Fish, which is also “pareve” may be eaten at the same meal, but not together with meat.
Special dietary laws that govern the Passover holiday prohibit the use of any product that may contain leaven or anything made of fermented dough.
Thanks to Rabbi Kalman Packouz and ou.org and Aish.com
For more detailed information on the specifics of keeping kosher please go to www.aish.com