I know most Christian community usually does not teaching much on this aspect. But we do. Before we non-Jews think of observing kosher, we must remember the fundamental teaching in the New Covenant teaching laid down for us by the Shliach (apostles of Yeshua) as Non-Jews who live among pagan observant community, we must be keep ourselves undefiled.

This part teaching is usually Noachide teaching for Gentiles coming to faith in Yeshua. We could be unwittingly partaking food offer to idols. Each ethnic society had various ways of believes and the ways to use food offer to idol.

Beware that those item food could be kosher even use by pagan to offer their gods. Take special attention those season where pagan activities is largely celebrated to avoid partaking those food. Below the scripture will help us remember what to do.

Its the blood by Rabbi Edward Nydle

THE COVENANT OF THE CLEAN AND THE UNCLEAN (Part 1 of 3) -  BY JERRY HEALAN

THE COVENANT OF THE CLEAN AND THE UNCLEAN (Part 2 of 3) -  BY JERRY HEALAN

THE COVENANT OF THE CLEAN AND THE UNCLEAN (Part 3 of 3) -  BY JERRY HEALAN

Eating Kosher According to the Bible by Rabbi David Hargis MBI

It is simple instruction given by our Creator of Universe for good of all mankind. The Jewish teaching that non-kosher food has a negative effect on a 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. Keep Kosher require a great deal of discipline, commitment and determination. Keep kosher is also for health reasons eg, blood carries diseases, shellfish carries disease such a typroid, hypertites, and skin alergics. Milk and meat when both taken at the same time causes unequally digestion. Pork can carry trichinosis and other parasites. Keep Kosher is also a moral lesson not to be cruel to animals since they gave their lives to sustain us. Finally keeping Kosher help a believer from accidentally or unknowningly partake food that are offered to idols. For example in Chinese community uses chicken, pork, certain type of fruits, cakes and drinks to offer to chinese deities gods. Any kosher food or kosher species if use to offer to idols or comes in contact with unkosher food mixture or preparation become unkosher.

General understanding on how to slaughter the Animals

Kosher meat requires that the animal/bird be slaughtered in the manner prescribed by the Torah (Shechita). (Fish do not have this requirement.) In this procedure, a trained kosher slaughterer (shochet) severs the trachea and esophagus of the animal with a special razor-sharp knife. . This also severs the jugular vein, causing near-instantaneous death with minimal pain to the animal.

After the animal/bird has been properly slaughtered, its internal organs are inspected for any physiological abnormalities that may render the animal non-kosher (treif). The lungs, in particular, must be examined to determine that there are no adhesions (sirchot) which may be indicative of a puncture in the lungs.

Animals contain many veins (e.g. Gid HaNashe) and fats (chelev) that are forbidden by the Torah and must be removed. The procedure of removal is called "Nikkur," and it is quite complex. In practice today, the hind quarter of most kosher animals is simply removed and sold as non-kosher meat.

The Torah forbids eating of the blood of an animal or bird (Leviticus 7:26); fish do not have this requirement. Thus in order to extract the blood, the entire surface of meat must be covered with coarse salt. It is then left for an hour on an inclined or perforated surface to allow the blood to flow down freely. The meat is then thoroughly washed to remove all salt. Meat must be koshered within 72 hours after slaughter so as not to permit the blood to congeal. (An alternate means of removing the blood is through broiling on a perforated grate over an open fire.)

Meat that are disqualify

Even though Elohim prescribed the slaughtering of animals for sacrifice and for food, the treatment of animals is of the utmost importance. The Talmud describes with minute care and detail how an animal is to be slaughtered for food, and the regulations are given mainly because of the desire to inflict as painless a death as possible. The slaughterer could not be a deaf-mute, or a minor, and he must be of sound mind (Chul. 1. 1). The knife must be perfectly smooth without the slightest perceptible notch and "the knife must be tested as to its three sides upon the flesh of the finger and upon the nail" (ibid. 17b).

[1] Shehiyah means Delay, the one who slaughter must be a continuous forward and backward motion of the knife without any interruption.

[2] Derasah means Pressure, the cut must be made gently, without the exercise of any force.

[3] Chaladah means digging, the knife must not be inserted into the flesh instead of drawn across the throat.

[4] Hagramah means Slipping, that is the cut must not be made except through a prescribed section of the neck.

[5] Ikkur means Tearing, that is the cut must be done without dislocating the windpipe or gullet. Any one of these actions would render the animal unfit for consumption, because it would have inflicted pain upon the animal.

In the Talmud teaches proper care of animals and a love and respect for them.They were to be properly fed (p. Jeb. 14d), and "a man must not eat his meal before giving food to his cattle (Ber. 40a). This was taken from the ToRaH Scripture:

"And He will give grass in your fields for your cattle, and then you shall eat and be satisfied." Devarim 11:5

The Talmud teaches man to praise the animals because they are models for mankind to imitate. "Had theToRaH not been given to us for our guidance, we could not have learnt modesty from the cat, honesty from the ant, chastity from the dove, and good manners from the cock" (Erub. 100b). YHVH Elohim taught Moshe to care for sheep before he would care for and lead his fellow man (Shemot. 11:2)

How to prepare a Kosher meat

1. Rinse meat thoroughly in water and put in a large pot with enough cold water to cover it.

2. After half an hour remove from water and salt the meat heavily on both sides with Kosher salt.

Wash the meat with water. After it is washed, the meat is placed in a large receptacle filled

with water and is soaked for 1/2 hour to soften it so that it will absorb salt. The water must

cover all surfaces of the meat. Then place meat on a grooved board, which has been set on an

The meat is then salted thoroughly on all sides with coarse (kosher) salt; it remains on the

board for one hour. Coarse salt is used because of its effectiveness in absorbing a good

The Meat is rinsed off twice and is now considered kashered..in proper condition for all cooking.

Its important to note that if you have purchased meat that was slaughtered more than 3 days

ago, it can no longer be kashered...the blood has congealed in the flesh. Such meat can only be

which releases the blood. However, if within 3 days the unkashered meat has been washed off

Appendix - Kosher Glossary

Knorr , maggi kikkoman - from the internet search the following brand have some Kosher items but be sure to have

logo so far in Singapore yet to find

symbol. If you look at the product that is kosher you will see a kosher symbol follow by the alphabet next to it.

Treif / treifah/ taref - it is a term to describe that the product is Not complying with dietary principles non-kosher ("Ger" Vayikra 17:15, "Ger HaSh'ar" Devarim 14:21)

Ben Yomo - A utensil that has been used for cooking within the past 24 hours for either milk or meat

Fleishig - in Yiddish word means meat and poultry products and anything used in their preparation, such as dishes and utensils

Milchig - Dairy products and anything used in their preparation, such as dishes and utensils

Gebrokts - Matzo that came in contact with water after it was fully baked on the first seven days of Passover to refrain from eating. On the eighth day of Passover--which exists only outside the Land of Israel--the gebrokts stringency doesn't apply.On this last day of Passover, all feast on matzah-balls and matzah brei, and dip their matzah into soups and salads.

Hechsher - (הכשר Hebrew: "kosher approval" , plural: hechsherim) means Kosher supervision. mark indicates the endorsing rabbinical authority.

Mashgiach is a Hebrew word meaning supervisor, and generally refers to a person who supervises the kashrut of a kosher establishment. A mashgiach supervises the full range of kosher needs in a food service establishment. This establishment might be a slaughterhouse or an industrial food manufacturer, or an institution which serves prepared food (such as a caterer, hotel, nursing home or restaurant), or a retail establishment (such a butcher shop, take-out store, or grocery). The mashgiach usually works as the on-site supervisor and inspector, representing the kashrut organization or a local rabbi, who actually makes the policy decisions for what is or is not acceptably kosher. Sometimes the certifying rabbi acts as his own mashgiach; such is the case in many small communities.

Kosher - "proper" or "fit" for use, particularly applying to food. To Koshering means to make something (food, utensil, equipment) kosher by using proper procedures prescribed by Jewish Law.

Glatt Kosher - applies to Meat from animals, not to poultry or any other food product. Kosher animals which have been properly slaughtered, whose lungs are free of questionable lesions

Chalav Stam - is a term means that the Milk that meets the USDA set requirements, whose controls are considered sufficient to prevent any mixing of cow's milk with milk from a non-Kosher animal, and thus the milk is considered to be kosher.

Kashrut or Kashruth (Hebrew: כַּשְׁרוּת kašrûṯ) or "keeping kosher" (Hebrew: כָּשֵׁר kāšēr) is the name of the Jewish dietary laws. Food in accord with halakha (Jewish law) is termed kosher in English, from the Hebrew term kasher, meaning "fit" (in this context, fit for consumption by observant Jews).

Hagalat Kelim (The word hagalah derives from a root which means "to expel," referring to the forbidden food substance which has been absorbed into the walls of the vessel.)

Meat:

M = "Meat", "M" or "Glatt" printed near the kosher symbol on the food package indicates the product is kosher and contains some meat or meat derivative.

Dairy:

D = "Dairy" or "D" printed near the kosher symbol on the food package indicates the product is kosher and contains some milk or milk derivative.

Cholev Yisrael

CY = Cholev Yisrael Refers to milk and any dairy product that is produced under constant rabbinical supervision from milking through packaging stage

BY= Bishul Yisrael means "cooking of Israel," that is, prepared with the involvement of an observant Jew refers to "cooked foods made with Jewish participation",

Dairy Equipment

DE = Made in diary equipment. Observant Jews do not eat dairy products with meat. To ease identification of dairy products (like chocolate, which may or may not contain milk), a "D" or the word "Dairy" accompanies the hechsher. Products which don't contain milk but are made on machinery that was previously used with milk may have "DE" or Dairy Equipment accompanying the hechsher.

Fish:

"F" = printed near the kosher symbol on the food package indicates the product is kosher and contains fish ingredients.

Pareve:

"Pareve", "Parev", or "Parve" = printed near the kosher symbol on the food package indicates the item is neither meat or dairy.Some foods may be eaten with meat or with milk.

Passover:

"P" = printed near the kosher symbol on the food package does not stand for pareve, but instead it means the product is kosher for Passover and all year round.

It must be made without preservatives or artificial coloring, and any products used in processing must themselves be certified kosher. Moreover, kosher wines are subject to a strict filtration procedure, in which agents such as gelatin, rice or milk products may not be used.The equipment and machinery must be used exclusively for the production of kosher wines, and only Sabbath-observant Jews may physically handle the grapes, production equipment and wine. According to the teachings of the Midrash, the "forbidden fruit" that Eve ate and which she gave to Adam was the grape from which wine is derived.

Kosher wine (Hebrew: יין כשר, yayin kashèr) results only when wine is produced according to Judaism's religious law, specifically, the Jewish dietary laws of (kashrut, Hebrew: כשרות), and then is known as "kosher wine". Kashrut deals with avoiding specific forbidden foods, none of which are normally used in winemaking, so it might seem that all wines are automatically "kosher". However, because of wine's special role in many non-Jewish religions, the kashrut laws specify that wine cannot be considered kosher if it might have been used for "idolatry".

Kosher wine is mevushal ("cooked" or "boiled"), it thereby becomes unfit for idolatrous use and will keep the status of kosher wine even if subsequently touched by an idolator. The boiling process killed most of the fine mold or "must" on the grapes, and greatly altered the tannins and flavours of the wine. The result was typically a weak, insipid wine. Rather than being full red in colour, it often displayed an opaque, permanganate-coloured tone.

Later, the process was modified to require only that wine be heated to 90 degrees Celsius. (At this temperature, the wine is not bubbling, but it is cooking, in the sense that it will evaporate much more quickly than usual.) This managed to reduce some of the damage done to the wine, but still had a substantial effect on flavour.

Recently, a process called "flash pasteurization" has come of vogue. This method avoids causing the juice of the grapes to simmer or boil, and is said to have a minimal effect on flavour, at least to the casual wine drinker. Indeed, the non-kosher winery Château Beaucastel flash pasteurizes and its wines are considered among the world's finest, although few others have copied this technique. Ironically, relatively flavourful flash pasteurized wines faced resistance in the market as observant Jews had come to associate kosher wine with the traditional pinkish, tea-colored wines.

In most territories, the bulk of kosher wine is supplied by wineries producing both kosher wine and wine for the general market. However, irrespective of the method, the pasteurization process must be overseen by Jewish clerics to ensure the kosher status of the wine. Generally, a team of rabbis will attend the winery to physically tip the fruit into the crush, and operate the pasteurisation equipment. Once the wine emerges from the process, it can be handled and aged in the normal fashion.

During these difficult and traumatic times in Israel, express your solidarity with your brothers and sisters in Israel, by purchasing Israel made products. Not only have Jews died and been injured, but the Israeli economy is cripple, and tourism is nearly dead..

"Whatever can stand fire, such as gold, silver, bronze, iron, tin and lead, you shall put into the fire... But whatever cannot stand fire you shall put into the water" (BaMidbar 31:22-23).

Pots, pans dishes and utensils made of porous materials such as wood ,earthenware ( such as Chinese clay pot) and plastic cannot be koshered because they absorb food particles and odors which cannot be expunged. Once they have been used for meat meals, they may not be used for dairy meals and vice versa.

Immersion into boiling water - to do so fill the container with rapidly boiling water until it overruns the rim and flows dow the sides
Purging by Fire - by exposing to intense heat until they virtually glow some people use a blow torch to accomplish this
Koshering by immersion in cold water - soaking articles in room-temperature water for three days changing the water daily
Koshering by Autoclaving - is a process of sterilizing by superheated steam under pressure

Koshering Refrigerators with enameled interiors can be made kosher simply by washing the surfaces thoroughly. Since refrigerator interiors are always cold, chametz is not absorbed.

Koshering Microwaves oven - Unliike an oven, a microwave need not be made kosher for Passover, since cooking is done by radiation and only the goods placed in it, not oven surfaces, are affected by the heat. The Conservative rabbinate recommends boiling a glass of water in the microwave so as to steam-clean the interior. Microwave ovens with a browning element cannot be koshered for Passover.

Sacrifices and Kosher way of Slaughtering

The Koshering Process - Meat

The diet of most Jews in past centuries were primarily vegetarian, meat being eaten only on the Shabbat, Hag, festive and Moedim occasion. Kosher animal is unfit for use unless all the blood vessels have been removed..To kosher meat, the flesh is rinsed off and placed in a large receptacle filled with water to soak for one and a half hour. The meat is then removed, rinsed off again ( the soaking softens the meat, releasing the blood), Salted with Kosher (coarse) salt (does not have iodine) on all surfaces and placed on a grooved board set on an incline so the blood can run off. The meat sits on the for one full hour. It is then rinsed off twice, at which point it is deemed Kosher.

Wow does is sound very troublesome? Well In the scripture YHVH teach that there is life in the blood read the scripture Ge 9:4 ; Le 17:11 read more about blood in the Tenakh. As for the Non-Jews who come to faith in Yeshua will be base on the teaching of Acts chapter 15: 14-23 and also the Noachide laws. As YHVH Elohim concern so much even to an animal how much more has place great value over Human life create in His image. Today we see man often like to perform suicide bombing / homicide / genocide /mercy killing / man slaughtering / mass murder as though it is nobody’s business. Those who consume blood free meat has less chance of getting disease such a bird flu or mad cow disease. I believe that YHVH Elohim give good instruction to His created being to eat healthy. Try it despite of the troublesome, it is worth it.

Koshering Fish

Fish contain a small amount of blood, they need not be koshered. Animals that live out of water must be koshered to remove excess blood.

Kosher And Non-Kosher Fish prepared by James W. Atz, Ph.D., Curator and Dean Bibliographer in the Department of Ichthyology of the American Museum of Natural History, New York, New York 10024 and Adjunct Professor of Biology, Graduate School of Arts and Science on New York University

About Kosher Beef

Kosher beef sold over Kosher stall is safer than non-kosher beef. Kosher slaughterhouses usually use younger cows - between 18-24 months old - while the diseased cow believed to be 6 1/2 years old. Kosher slaughter requires that the animal's throat be slit, and potentially contaminated blood is drained away from the carcass. Need not fear of mad cow disease. Those who choose not fully cook beef are at higher risk of catch disease.

Kosher Cuts (From the Forequarters) are as follows: Brisket; Chuck (ground, filet steak, pot roast); cubed steak, Rib top; Delmonico cut, Short rib; Standing rib roast; shoulder roast; shoulder steak; hanger steak; Rib eye; rib steak; skirt steak; Round (ground, steak pot roast) tongue

Non-Kosher cuts (from the hindquarters) are as follows:- Loin; Rump; Flank Shank; Filet mignon; Sirloin; Tenderloin; Tenderloin; T-bone Porterhouse.

It was said that about 10% of the animals slaughtered in US for food each year are Slaughter by Jewish Ritual law and therefore are considered kosher.

Koshering Liver

The function of the Liver is to destroy the stale old red blood cells, in the liver contain so much blood that it cannot be koshered in the normal way. Usually sprinkle salt on the liver before broiling it.

How to Rendering Chicken Fat (Shmaltz)

In the Jewish way to prepare shmaltz, remove the skin and all fat from the bird. Cut the skin and fat into small pieces, transfer to a heavy pot and add cold water to cover. Cook uncovered until almost all the water has evaporated. Lower the heat and add chopped onion about one onion to one cup of fat. some like to add a few slices of raw potato at this point. The shmaltz is ready when the onions and potato are nice and brown and the chicken skin is light and crispy.

Animal fats are not my favourite , most of oil are either vegetable oil or olive oil, soya bean oil. Most of animal fat (pale yellowish tissue with a slimy fat membrane) found on underlying skin are usually remove and discard it. Animal fat that deposit occupy the actual flesh space thus leave a small cavity passage after remove which means lesser flesh.

From: -israel today - Newsletter
on Tuesday, November 23, 2004 (10 Kislev, 5765)
Locusts are kosher!

The swarm of locusts invading southern Israel conjures up images of the Biblical plague God rained down on
Pharoah in Egypt. But there's another Biblical aspect Israelis are just discovering--namely, that locusts
are kosher! "These may you eat among all the swarming winged insects which walk on all fours:...the locust
in its kinds..." (Leviticus 11:21,22). It sounds disgusting to us westerners, but Jews from Yemen,
Morocco and Algeria have a tradition of frying locusts and eating them. This doubtful delicacy is said to
taste like French fries!

Beware of your health

Consuming Kosher meal does not necessary you are healthy. one should be careful about diet and eat moderately. Our body need at least 8 cups a day of fluid intake sufficient rest. One should regular exercise. it was reported that counts of blood cells show that an athletes can have twice as may red blood cell as people living sedentary lives.

Kosher and Forbidden food By Rabbi Rob Miller

Clean Land Animals (Scriptural Reference: Lev. 11:1-3, Deut. 14:4-6)
Antelope	Deer (venison)	Goat	Ox
Bison (buffalo)	Elk	Hart	Reindeer
Caribou	Gazelle	Ibex	Sheep (lamb, mutton)
Cattle (beef, veal)	Giraffe	Moose

Clean Birds and Insects (Scriptural Reference: Lev. 11:21-23, Deut. 14:20)
Birds
Chicken	Grouse	Pigeon	Sparrow (and other songbirds)
Dove	Guinea fowl	Prairie chicken	Swan *
Duck	Partridge	Ptarmigan	Teal
Goose	Peafowl	Quail	Turkey
	Pheasant	Sagehen
* Please note that the word "Swan" listed in the King James Version Bible translation of Leviticus 11:18 is a mistranslation. Swans are clean birds. Translations such as The Jewish Publication Society version render the word in question as "horned owl."

Insects
Types of locusts that may include crickets and grasshoppers

Clean Fish
(Scriptural Reference: Lev. 11:9, Deut. 14:9-10)

Albacore (Crevalle, Horse Mackerel, Jack)	Hardtail (Blue Runner)	Mullet	Shad
Alewives (Branch/River Herring)	Herring (Alewife, Branch/Glut/ Lake/River/Sea Herrings)	Muskellunge (Jacks)	Sheepshead
Anchovy	Kingfish	Perch (Bream)	Silver Hake (Whiting)
Barracuda	Long Nose Sucker (Northern or Red Striped Sucker)	Pike (Pickerel, Jack)	Silversides
Bass	Common Sucker (Fresh Water Mullet, White Sucker)	Pig Fish	Smelt (Frost or Ice Fish)
Black Drum	Crappie (Black/White Crappies)	Pollack (Pollock, Boston Bluefish)	Snapper (Ebu, Jobfish, Lehi, Onaga, Opakapaka, Uku)
Black Pomfret (Monchong)	Drum	Pompano	Snook (Gulf Pike)
Blue Runner (Hardtail)	Flounder (Dab, Gray/Lemon Sole, Summer/Winter Flounder, Yellow Tail)	Red Horse Sucker (Redfin)	Sole
Bluebacks (Glut Herrings)	Grouper (Black/Nassau/Red/ Yellowfish Grouper, Gag)	Red Snapper	Spanish Mackerel
Bluebill Sunfish	Grunt (White/Yellow Grunts)	Redfish	Steelhead
Bluefish	Gulf Pike (Robalo, Snook, Sergeant)	Robalo (Gulf Pike)	Striped Bass
Bluegill	Haddock	Porgy (Scup)	Sucker (Red Horse Sucker, Redfin)
Bonitos	Hake	Red Drum (Redfish)	Sunfish
Bowfin	Halibut	Rockfish	Tarpon
Buffalofish	Hardhead	Salmon (Chum, Coho, King, Pink or Red)	Trout (Gray Sea/Lake/Sand Sea/ White Sea/Spotted Sea Trouts, Weakfish)
Butterfish	Mackerel (Cobia)	Sardine (Pilchard)	Tuna (Ahi, Aku, Albacore, Bluefin, Bonito, Shipjack, Tombo, Yellowfin, Yellowtail)
Carp	Mahimahi (Dorado, Dolphinfish [not the mammal dolphin])	Scup (Porgy)	Turbot (except European turbot)
Chubs (Bloater, Longjaw, Blackfin)	Menhaden	Sea Bass	Whitefish
Cod	Minnow	Sergeant Fish (Gulf Pike)	Whiting (Silver Hake)
			Yellow Perch


Unclean Land Animals (Scriptural Reference: Lev. 11:4-8, 29-31, Deut. 14:7-8) Swine Boar, Peccary, Pig (hog, bacon, ham, lard, pork)
Canines	Equines	Gorilla	Rat
Coyote	Ass	Groundhog	Rhinoceros
Dog	Donkey	Hare	Skunk
Fox	Mule	Hippopotamus	Slug
Hyena	Horse	Kangaroo	Snail (escargot)
Jackal	Onager	Llama (alpaca, vicuña)	Squirrel
Wolf	Zebra (quagga)	Mole	Wallaby
Felines	Other	Monkey	Weasel
Cat	Armadillo	Mouse	Wolverine
Cheetah	Badger	Muskrat	Worm
Leopard	Bear	Opossum
Lion	Beaver	Porcupine
Panther	Camel	Rabbit
Tiger	Elephant	Raccoon
Unclean Insects (Scriptural Reference: Lev. 11:21-23, 41-42)
All insects except the grasshopper family.


Unclean Birds/Reptiles (Scriptural Reference: Lev. 11:13-20, Deut. 14:12-19)
Unclean Birds
Albatross	Eagle	Magpie	Roadrunner
Bat	Flamingo	Osprey	Sandpiper
Bittern	Grebe	Ostrich	Seagull
Buzzard	Grosbeak	Owl	Stork
Condor	Gull	Parrot	Swallow
Coot	Hawk	Pelican	Swift
Cormorant	Heron	Penguin	Vulture
Crane	Kite	Plover	Water Hen
Crow	Lapwing	Rail	Woodpecker
Cuckoo	Loon	Raven

Unclean Reptiles/Amphibians (Scriptural Reference: Lev. 11:29-30, Deut. 14:7)
Reptiles		Amphibians
Alligator		Blindworm
Caiman		Frog
Crocodile		Newt
Lizard		Salamander
Snake		Toad
Turtle


Unclean Fish/Marine Animals (Scriptural Reference: Lev. 11:10-12, Deut. 14:9-10)
Fish	Shellfish	Soft Body	Sea mammals
Bullhead	Abalone	Cuttlefish	Dolphin
Catfish	Clam	Jellyfish	Otter
Eel	Crab	Limpet	Porpoise
European turbot	Crayfish	Octopus	Seal
Marlin

Message to the Non-Jewish Believer in Yeshua (Jesus):

General understanding on how to slaughter the Animals