This past Wednesday, I presented on the similarities and differences of halal and kosher dietary laws at IFT’s annual Wellness Conference.
Chicago has a diverse population with varying dietary needs, some of which are fueled by religious obligation. Being informed of these dietary laws, is the first step in helping my clients meet their nutritional needs. Here is a comparison table summing up a few of the major similarities and differences I presented at IFT.
|Alcohol||Prohibited||Allowed if made with kosher ingredients|
|Insects||Prohibited, except for locusts||Prohibited, except for locusts specic types of grasshoppers|
|Animals||Ruminants with split hooves and other animals||Ruminants that chew their cud and have split hooves|
|Poultry||Permitted are birds that don’t use their claws to hold food||Domestic birds are allowed. Birds of prey are prohibited|
|Slaughtering Methods||Preformed by person of the faith. Animal’s neck is cut with a non-serrated blade and blood is drained. No restrictions on what parts of the carcass may be eaten||Preformed by person of the faith. Animal’s neck is cut with a special knife, blood is drained, and carcass is soaked/salted. Sciatic nerve and certain types of fat are prohibited, removed before soaking and salting|
|Slaughter Blessing||God’s name needs to be pronounced before each and every animal||Blessing is recited once before the slaughter|
|Additional food restrictions||No restrictions||Passover (five prohibited grains: wheat, rye, oats, barley, & spelt)|
|Cooking Equipment||No restrictions except avoiding cross-contamination of equipment between halal foods & non-halal foods. High level of cleanliness required||Kosherization of equipment is done with the supervision of a rabbi. Ceramics, rubber, earthenware, and porcelain can’t be koshered An idle period needs to take place after sanitation of equipment|