Dietary Laws in Judaism

Kashrut is the body of Jewish laws dealing with what foods can and cannot be eaten and how those foods must be prepared. The word means ‘fit’ or ‘proper’.
The basis for these laws can be found in the Torah, specifically in Leviticus 11 and Deuteronomy 14, where specific kinds of animals are labeled as either ‘clean’ or ‘unclean’.
Animals must be ritually slaughtered (a practice known as shechita) in a humane way to be kosher. The animal’s blood must also be properly drained, as consuming blood is considered a violation of kashrut.
Only certain types of animals are considered kosher (fit for consumption). For meat, generally this means animals that chew their cud and have split hooves, such as cows and sheep. Pigs, despite having split hooves, do not chew their cud and are therefore not kosher.
Sea creatures must have both fins and scales to be considered kosher. This includes many types of fish, but shellfish like lobsters, crabs, and clams are not kosher.
Birds are largely considered kosher, except for birds of prey and other specific exceptions listed in the Torah.
The consumption of insects, with the exception of certain types of locusts, is also forbidden in kashrut.
Separation of dairy and meat is another major aspect of kashrut. A kosher kitchen will have separate utensils, pots, dishes, and sometimes even separate areas for preparing meat and dairy.
Following kashrut is seen as a way of maintaining holiness and spiritual health, and it serves as a physical reminder of the covenant between God and the Jewish people.
However, the principle of Pikuach Nefesh dictates that the preservation of human life overrules all other laws, including dietary ones. So if a person’s life is at risk, they may eat non-kosher food.

Keep these key principles and laws in mind to understand the complex and integral role of dietary laws in Judaism. The stronger your grasp on these concepts, the better you can understand their spiritual significance within the religion.