Kosher living and diet For Messianic Believers

Biblical Dress code for women

2011-03-27T02:27:00.000+08:00

By Tsiyon Messianic Radio Answer concerning
Biblical Dress code for women
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There are three passages that jump out at me about how women ought to dress. Of course, each woman needs to decide for herself how this applies to her within her culture and circumstances.

Here is a verse that comes up immediately when considering this question:

A woman shall not wear men’s clothing, neither shall a man put on women’s clothing; for whoever does these things is an abomination to YHWH your Elohim. Deut 22:5

Some people interpret this to mean that women should not wear pants.

Personally, I don't see that as the intent of the passage, since there were no pants then, when this passage was written.

Instead, I believe the verse prohibits cross-dressing as associated with "abominable" homosexual practices.

In like manner, wives, be in subjection to your own husbands; so that, even if any don’t obey the Word, they may be won by the behavior of their wives without a word; seeing your pure behavior in fear.
Let your beauty be not just the outward adorning of braiding the hair, and of wearing jewels of gold, or of putting on fine clothing; but in the hidden person of the heart, in the incorruptible adornment of a gentle and quiet spirit, which is in the sight of Elohim very precious.
For this is how the holy women before, who hoped in Elohim also adorned themselves, being in subjection to their own husbands: as Sarah obeyed Abraham, calling him lord, whose children you now are, if you do well, and are not put in fear by any terror. 1 Peter 3:1-6

In this passage attention to a woman's outward adornment is not prohibited, but is taken for granted as a normal womanly pursuit.

However, stress is put on the inner adornment of the heart as being the more important sort of beauty. Here, women are reminded that godly subjection to one's husband is a beautiful adornment in Elohim's sight. All believers must be subject to the Word. As in 1 Peter 3:1-6 above, a believing woman must also be subject to her husband.

In the same way, that women also adorn themselves in decent clothing, with modesty and propriety; not just with braided hair, gold, pearls, or expensive clothing; but (which becomes women professing godliness) with good works. 1 Timothy 2:9-10

Here Paul seems to agree with Peter that it is normal for women to give attention to their hair, clothing and accessories. Paul adds the qualifiers for believing women of "decent clothing, with modesty and propriety."
This is clothing that does not excite lusts of the flesh or attempt an obscene display of personal wealth.
Does this suggest a dress code?
I think not.

The spiritual virtues of "decent clothing, with modesty and propriety" are given as the guidelines a godly woman should apply to her choices. It seems to me that occasion and circumstance plays a big role in what is appropriate for a woman to wear.

For example, it is entirely appropriate for a woman to "dress to kill" on her wedding day, or on some other special occasions. However, she probably would dress much more circumspectly in her day to day life.
The more important adornment is, of course, "good works.

1 Corinthians 11:15

Long hair seems to be recommended in this verse. I say recommended and not commanded because of the word "if" which qualifies Paul's statement.

The word "if" suggests that it is the woman's choice whether she chooses to have long hair. "If" also suggests there are factors that might cause a woman to wear hair that is not long.

This choice is between her, her husband, and YHWH and really is not for anyone else to decide. IF she chooses to have long hair THEN her long hair is a glory to her.

Koshering Meat

2010-11-12T18:07:00.000+08:00

Koshering Meat

"You shall not eat any blood, whether that of fowl or of beast, in any of your dwellings." (Leviticus 7:26)
For generations, the process of koshering (removing the blood from) meat was the domain of the Jewish homemaker, often involving all the family members in the various steps. Today, rather than being a familiar aspect of the Jewish home, koshering is usually done at the butcher shop beyond sight of the consumer. However, many families still do kosher their meat.
Whether you entrust the koshering of your meat to a qualified butcher or choose to do it yourself, a working knowledge of the process is an important aspect of our understanding of kashrut.
Koshering is the process by which the blood is removed from the flesh of meat and fowl before it is prepared for eating. Only meat from kosher animals, properly slaughtered and with the forbidden parts already removed, may be koshered. The koshering process, known as melichah ("salting"), entails the following steps: washing or rinsing off the meat; soaking it in water; salting it; and rinsing it very well three times.
The complete koshering process should take place within 72 hours of the shechitah; therefore, before koshering, it is imperative to know exactly when the shechitah took place.
Following is a step-by-step guide to koshering. If you are koshering meat for the first time, it is advisable to observe the process being done by an experienced, knowledgeable person.
People on strictly salt-free diets should consult an orthodox rabbi as to how to kosher their meat.
BEFORE KOSHERING
The following guidelines apply to both meat and fowl. There are extensive preparations for fowl which are described in Koshering Fowl.
Handling The Meat or Fowl: After receiving meat or fowl from the butcher, it must be handled properly until after it is koshered. Meat and blood drippings should not come into contact with any other food. However, the meat may be put into the refrigerator if it is covered well on all sides so that it doesn't leak.
Meat or fowl must be fully defrosted, and if very cold it should be allowed to stand a while at room temperature. It should not be placed near a fire or come into contact with hot water since this cooks the blood in and the salt will not be effective in drawing it out. In addition, it should not come into contact with any salt before the process begins.
If the meat is to be ground, koshering must take place before grinding. The head and internal organs of the animal must be removed before koshering. To determine which parts can be used and how to prepare them, consult a qualified rabbi.
Equipment Needed
The following items should be used exclusively for meat that has not yet been koshered. One should take into consideration the amount of meat to be koshered when determining whether the room one is working in has ample space and proper facilities. If extra counter space is needed, cover all counters so that no blood can drip through.
Knife - to cut out blood clots or to cut large pieces of meat into pieces small enough to handle easily.
Water - to soak, rinse and wash off the meat. Water used in the koshering process should be at room temperature.
Pail or Basin - in which to soak the meat.
Coarse Salt - to draw out the blood. Thin table salt is not good because it melts into the meat and does not draw out the blood. Neither should the crystals be so large that they roll off the meat.
Board or Rack - to place salted meat on. This can be made of any material, such as wood or formica. A perforated board with many holes, or a rack with slats, is excellent so that the blood can flow out. If the board has grooves or is flat, it should be placed on a slant to enable the blood to flow down. The board should not have bumps or cracks that would allow blood to collect.
Basin, Sink or Tub - for the board to be placed on so that the blood can drip into it. Drippings make a sink non-kosher, therefore, a kosher sink should not be used.
Lighting - During the complete koshering process, be sure the room is well lit.
THE KOSHERING PROCESS FOR MEAT AND FOWL
It is important to follow each step in the process carefully, bearing in mind the various time factors. The koshering process requires one's undivided attention, so distractions should be eliminated as much as possible. If any questions or problems arise along the way, do not hesitate to seek rabbinic guidance.
Step 1 - Preliminary Washing: The meat must be washed very well to remove all visible blood. All blood clots or discolorations, (black, dark, red, etc.) should be cut out before washing.
Step 2 - Soaking: The meat should be immersed in room temperature water for at least I /2 hour. If the meat was accidentally left soaking for 24 consecutive hours, this meat becomes non-kosher and cannot be used.
After the meat has been soaked, it may be cut into smaller pieces if desired. It then would be necessary to rinse each cut piece very well, especially the newly cut ends. The meat does not have to be soaked again.
Step 3- Salting: Before salting, the meat must be washed off. (One may use the same water in which it was soaked.) Then, inspect the meat to be sure that there is no visible blood. Shake off excess water and allow the meat to sit for a short period of time so that the salt does not dissolve too easily. However, the meat should remain damp enough for the salt to stick to it.
Salt the meat thoroughly on all sides, but not so thickly that the blood would be prevented from flowing out. The salted meat should remain on the board for a minimum of one hour. If it remaines in salt for twelve hours or more, this may render it un-kosher. Consult a qualified rabbi.
If a piece of meat falls off the board (while the salt was still on), it should be returned immediately, preferably to a separate board. It must be kept apart from the rest of the meat throughout the remaining process, and rabbinic guidance is necessary.
Bones are koshered just like meat and together with the rest of the meat. However, if the bones have no meat on them, they should be kept on top or on the side of the board during the koshering process so that no blood from the other pieces of meat reaches them.
In placing the salted pieces of meat on the salting board, one should be sure that nothing blocks or interferes with the free draining of the blood, since this would defeat the whole purpose of salting. If there is insufficient room on the board, the pieces may be placed on top of each other, as long as there is no place for blood to collect. Since the blood content varies according to the type of meat (e.g., chicken contains less blood than beef), consult a qualified rabbi as to how to place the meat on the board when koshering different types of meat simultaneously.
Step 4 - Triple Rinsing: After the meat has lain in salt the required period of time, rinse it well. Rub off and remove the salt from all sides. This is done three separate times.
The first time, the meat should be rinsed under running water, and rubbed while under the water. Turn it constantly so that all sides come into contact with the water.
The second and third times, the meat may either be rinsed again under running water, or soaked in a clean basin of fresh water. The basin must be rinsed out separately each time, and fresh water used for both the second and third rinsing. If using a basin, pour the water into it before placing the meat in it.
The meat is now ready for use in the kosher kitchen.

Removing the Blood

2010-11-12T18:02:00.000+08:00

Removing the Blood

The blood of mammals and fowl is utterly forbidden for consumption by the Torah. Within 72 hours of slaughtering, all extractable blood is drained from the meat by a special soaking and salting process. (Today, most kosher meat is sold with the blood already removed.)
The liver, which has an especially high blood content, requires a special broiling process before it can be eaten.
Eggs are carefully examined before use to ensure that they are free of blood spots.

What is "Kosher Salt"?

2010-11-12T17:58:00.000+08:00

What is "Kosher Salt"?

By Rochel Chein

Question:
What makes salt kosher? What's the difference between "kosher salt" and regular table salt?
Answer:
Salt is a mineral, and as such, pure salt is always kosher. Some brands of salt have a kosher symbol on the package, and that way you know that a reliable kosher certification agency is checking to make sure that nothing else gets mixed in to the salt and that it's 100% kosher.
So what exactly is "kosher salt"?
In truth, the name "kosher salt" is misleading. A better term would be "koshering salt."
Blood is not kosher. G-d commands us in the Torah:1 "You shall not eat any blood, whether that of fowl or of beast, in any of your dwellings." After a kosher animal is properly slaughtered, all blood must be removed. This is normally accomplished by salting the meat, as salt draws out blood. Table salt is too thin and will dissolve into the meat without drawing out the blood, and salt that is too coarse will roll off. The salt that is "just right" for koshering meat is called "kosher salt." Some people prefer to use it in certain recipes because of its consistency.
Click here for more about the salting of meat.
All the best,
Rochel Chein for Chabad.org

How to Keep Kosher?

2010-09-14T22:15:00.000+08:00

How to Keep Kosher?

Kosher means proper as related to kashrut, or Jewish dietary law. Based on scripture and rabbinic scholarship, the laws are extremely complex, but here are the fundamentals.

To complete this How-To you will need:

Two sets of utensils, pots, pans, and plates
Two kitchen sinks
Two sets of utensils, pots, pans, and plates
Two kitchen sinks

Step 1: Eat permitted meats

Eat only mammals that chew their cud and are cloven-hoofed. Accepted meats include beef, venison, goat, and lamb or mutton.

Step 2: Eat permitted poultry

Among poultry, chicken, turkey, duck, and goose are permitted.

Step 3: Refrain from eating all shellfish

Refrain from eating all shellfish, such as clams, mussels, shrimp, lobster, oysters, and crabs.

Step 4: Eat fish w/ fins & scales

Eat only fish with fins and scales.

Step 5: Look for kosher certification

Meat and poultry must be slaughtered in the prescribed manner. Look for kosher certification at your butcher or supermarket.

Tip: On packaging, look for trademarked emblems of kosher certification organizations, like a "U" inside a circle, a "K" inside a circle, or a "K" inside a star. "P" means kosher for Passover.

Step 6: Cook meat & dairy separately

Cook meat and dairy using separate utensils and pots.

Step 7: Eat meat & dairy separately

Do not eat meat with any dairy products. Use separate plates for the two foods.

Step 8: Wait 6 hours between eating meat & dairy

In general wait 6 hours after eating meat to consume any dairy products.

Step 9: Buy kosher eggs & milk

Buy eggs from kosher birds and milk from kosher mammals.

Step 10: Check fruit for worms or bugs

All fruits and vegetables are kosher, but make sure there are no worms or bugs in or on them.

Step 11: Designate one sink for meat & one for dairy

If possible, designate one sink for meat and the other for dairy.

Step 12: If using one sink ...

If using one sink, wash utensils, pans, and plates in separate dishpans and dry dishes on separate racks. Do not let the utensils, pots, plates, or racks touch the sink. Do not soak dishes or pots directly in a sink used for both meat and dairy.

Step 13: Make sure grape products are kosher

Wine and other grape products, like grape jelly, must be kosher.

Understanding Romans 14:14: Nothing Unclean of Itself?

2010-07-09T03:01:00.002+08:00

This short video clip investigates Romans 14:14, in order to determine its meaning by asking the question, "Is nothing unclean of itself?"

A pdf version of this presentation can be found at the following link: http://penultima.files.wordpress.com/...

Understanding Romans 14:14: Nothing Unclean of Itself?

I know and am persuaded in the Master יהושע that none at all is common (Koinos) of itself. But to him who regards whatever to be common (Koinos), to him it is common(Koinos).

However; if we look at the following passage in the book of Acts we will see that there was a third category that was added.

Acts 10:14 But Peter said, Not so, Lord; for I have never eaten any thing that is common or unclean.
Acts 11:8 But I said, Not so, Lord: for nothing common or unclean hath at any time entered into my mouth.

Here, Peter makes a clear distinction between “common” things and “unclean” things. They are not one in the same. This third category, of “common”, was added on top of the distinction, given by The Most High, of what could be called clean or unclean.

Sabun Sertu - Purification Soap

2010-06-03T01:06:00.003+08:00

Sabun Pinggan Mangkuk Purification soap for heavy najasah (pig & dog)
Sabun Sertu meaning Soap for Sevenfold ablution purification.

I check the meaning of Sertu in the dictionary meaning In Islam when a person comes in contact with unclean animals such as pigs or dogs, or if the utensils may have come in contact pork or any unclean animals flesh need to perform a sevenfold ablution cleansing.

This is purification soap with mixture of clay for washing utensils. I bought this from the Malay store.

Ingredient
Water, sodium lauryl, Ethar sulphate, coconut Diethanolamide, Citric Acid, Tanah Liat.

This soap contain the appropriate mixture of clay and it is safe for daily usage.

Wash part of the utensil meant for cleansing
Apply Almughallazoh
Rinse Five times with clean water

* much shake well before using cos the mug settle down the bottom.

I bought this because my family do not keep kosher.

Taharah is a purification soap for body when come in contact with unclean animal or trace of element

Types of Najasah = Tamei (Hebrew) opposite Tahor (Hebrew)

Technically, najasah is any kind of uncleanliness (khabath) which may require the Muslim to remove it by washing before embarking on prayer.The opposite of najasah is taharah.

Recipe on how to make Challah bread for Shabbat

2010-05-26T01:20:00.000+08:00

Makes 4 Loaves of Challah

· 2 tablespoons dry yeast

· 2¼ cups (500 ml) lukewarm water

· ½ cup (100g) sugar

· 4 eggs, beaten, plus 2 yolks or 1 whole egg for glazing

· 1 tablespoon salt

· ½ cup (125 ml) vegetable oil

· About 9 ¼ cups (1 1/3 kg) flour

· Poppy or sesame seeds (optional)

Dissolve the yeast in the water with 1 teaspoon of the sugar. Beat well and leave 10 minutes, until it froths.

In a very large bowl, lightly beat the eggs.

Then add the salt, sugar, and oil and beat again.

Add the frothy yeast mixture and beat well.

Now add the flour gradually, and just enough to make a soft dough that holds together, mixing well, first with a large spoon, then working it in with your hands.

Knead vigorously for about 15 minutes, until it is very smooth and elastic, adding flour if the dough is too sticky.

Pour a little oil in the bowl and turn the dough, so that it is greased all over.

Cover the bowl with plastic wrap and put it in a warm place to rise for 2‑3 hours, or until it has doubled in bulk.

Punch the dough down and knead again, then divide into four pieces to make 4 loaves.

To make round challah:

Take 1 piece of dough, roll it between your palms, and pull it out into a long fat rope about 18 inches (46 cm) long and 2 inches (5 cm) thick—a little fatter at one end.

Take the fatter end and put it in the middle of an oiled baking sheet, then coil the rest of the rope around it like a snail.

Continue with the remaining 3 pieces.

To make braided Challah with 3 strands:
Divide 1 piece of the dough into 3.
Roll each piece between your palms and pull into long thin ropes about 18 inches (46 cm) long and 1¼ inches (3 cm) wide.
Pinch 1 end of all the strands together and plait them: bring the rope on the right over the middle one, then bring the one on the left over it and continue to the end.
Pinch the ends together and tuck them under the loaf. You may find it, easier to begin plaiting in the middle of the 3 strands and plait towards the 2 ends.
Continue with the remaining 3 pieces.

Place the 4 loaves on well‑oiled baking sheets, leaving plenty of room for them to expand, then leave to rise for 1 hour, or until doubled in bulk.
Now brush gently with the beaten egg yolks or if you want to sprinkle with poppy or sesame seeds, brush first with the whole beaten egg (the seeds stick better if the white is there too). Bake in a preheated 350° F (180°C) oven for 30‑40 minutes or until the loaves are beautifully golden-brown. They are done if they sound hollow when you tap the bottoms.

Variations for Sweet Challahs:

* Add ½ cup (125 ml) honey to the beaten eggs.
* Add ¾ cup (100 g) raisins and knead them into the dough after it has risen and been punched down.

Kosher certified Chinese Soy Sauce

2010-05-10T16:02:00.002+08:00

This afternoon May 10, I went to get daily grossly store, I was so glad to find a Kosher certified light and dark soy sauce available at Sheng Siong.

Pearl River Bridge Mushroom flavoured superior dark soy sauce
Zhu Jiang jiao pai
PRB Soy Sauce is naturally brewed and fermented according to:-

HACCP
BRC GLOBAL STANDARD FOOD
IP CONTROL PROGRAM (GMO-FREE)
ISO14001
HALAL
KOSHER PARVE

Ingredient
water, soya bean, salt, sugar, wheat flour and extract of Mushroom

Pearl river Bridge superior light soy sauce
PRB Soy Sauce is naturally brewed and fermented according to:-

HACCP
BRC GLOBAL STANDARD FOOD
IP CONTROL PROGRAM (GMO-FREE)
ISO14001
HALAL
KOSHER PARVE

Ingredient
water soya bean salt, wheat flour preservative potassium sorbate

What is Potassium Sorbate?
Potassium sorbate is the potassium salt of sorbic acid. Its primary use is as a food preservative (E number 202).^[3] Potassium sorbate is effective in a variety of applications including food, wine, and personal care.
http://en.wikipedia.org/wiki/Potassium_sorbate

Previously these two product does not have kosher certification, more so when shine on the light can see water mark silver shine reflective like the money water mark and also on the glass it is also glass embed kosher symbol.

In Chinese cooking some basic requirement kosher

Kosher salt
kosher light and dark soy sauce
kosher fish sauce
kosher cooking oil
kosher wine.
kosher vinegar

We can have absolute Chinese Kosher dish.

Tamarind – Makahm - use for making tamarind water

2009-11-24T10:06:00.001+08:00

Tamarind – Makahm

Tamarind – MakahmThe reddish brown, curved seed pods of a lovely tropical tree hold several large seeds encased by moist, sticky, dark brown flesh that varies from being very sweet to very sour.

The large lacy-leaf trees are common in the tropics the world over. The tamarind pod is oblong and curved in shape and looks much like the seed pod of many large flowering trees. When young, the pods are green and fleshy. As they ripen, they turn reddish brown and become brittle on the outside; inside, the rich, dark brown flesh of the fruit is moist and sticky, enveloping a row of bean-like seeds.

2009-11-24T09:17:00.002+08:00

Make your own nonya curry paste

Roasting 4 tbsp coriander seeds
2 tbsp cumin seeds, 1/2 star anise,
2 tsp crushed dried red chillies,
1 tsp black peppercorns,
a 2cm piece of cinnamon stick &
1 clove. Cool before finely blending in a coffee/spice grinder.
Mix in 1 tbsp ground turmeric.
Store in airtight container. Makes about 10 tbsp.

Pound shallots, garlic and ginger or use food processor

choices of adds :- Pototoes, tomatoes or carrots

4 tablespoon of oil, heated hot, add shallots,garlic and ginger paste fry until fragrant, add chicken fried for a while, add curry paste. add water (or coconut milk)

add lemon grass, Potatoes boil to tender add tomatoes boil 5 mins

Kosher cattle slaughter 1930

2009-10-17T01:01:00.003+08:00

Kosher cattle slaughter 1930

Observe how the cattle are slaughtered, with a very sharp knife, see how the Rabbi test how the sharpness of the knife with his hand and animal dies quickly so that there is minimum suffering and pain.

Kosher meat blood drain and fats certain nerves vein or blood vessel are removed, and wash clean. the special cross mark sign animal inspected and process

Sick animals are not kosher.

Issue Kosher

2009-10-13T02:54:00.001+08:00

I tackle the Torah, Haftarah and Brit Chadasha Portion regarding the subject of Kashrut, a Kosher diet.

Beware of unclean food

2009-10-12T07:56:00.000+08:00

two days ago, i spoke to 2 Koreans who runs Korean supermarkets in Ampang and found out that almost all of the seasonings in Korean instant noodles and some canned foods contain pork and/or seafood extracts. even some of the packaging carry English descriptions but doesn't translate all the ingredients mentioned in Korean.

also, Kim chi has variety of recipes and vary among restaurants and families. some of them will put fish sauce to aid fermentation, some of them fermented shrimp sauce (cincaluk), so i started to do my own kim chi since last year.

hope this brings you awareness to avoid eating unclean food unknowingly.

Clif chong

Harvest To Harvest

2009-10-09T23:14:00.001+08:00

Harvest To Harvest

Shared via AddThis

The Kosher Kitchen - Artscroll

2009-06-15T19:19:00.007+08:00

The Kosher Kitchen - Feuereisen Edition
A Practical Guide

By Rabbi Binyomin Forst
List Price: $29.99
Online Discount: 20%
You Pay Only: $23.99

Description:

The Essential Book for Every Jewish Home

Rabbi Binyomin Forst is a master at explaining halachah in a readable, understandable, and practical manner. In The Kosher Kitchen he explains the basic principles of kashrus and their practical ramifications, showing us how to avoid problematic situations and how to recognize halachic questions and ask them correctly.

This beautiful gift edition features: Magnificent two color printing, art quality acid free paper, deluxe padded cover, head-gilded pages, and a ribbon marker.

Among the many topics discussed:

A utensil-by-utensil overview of the kitchen
The special status of parve foods in halachah
Common kashrus problems - recognizing, avoiding, and dealing with them
Microwaves, ovens and dishwashers
Non-Jewish housekeepers and cleaning help
The parameters of Pas Akum, Chalav Akum, and Gevinas Akum
Kashering utensils
A comprehensive “tevilah” chart showing which utensils need immersion

The Kosher Kitchen: Practical. Comprehensive. And absolutely vital.

To read more about Rabbi Forst and The Kosher Kitchen, click Here

Poloku Mushroom Seasoning - Vegetarian

2009-03-19T02:03:00.006+08:00

I have found this product in Sheng Siong supermarket. cost S$13.90 under salt section

It is MSG FREE 0% CHOLESTEROL FREE

Added calcium and Vitamin B

Complimentary to MSG and Chicken Essence

MSG free would be good for those who have hypertension, MSG may cause increase heart beat and may suffer headache.

Main ingredients: Mushroom powder, salt Mushroom extract calcium powder and vitamin b

Methods

1. It is suitable for frying dishes using chafting pot, cooking soup, stewing dishes in soybean sauce, and stewing soup with animal bones.

2. No salt or mono sodium glutamate is needed when this product is used.

3. It can be mixed directly in the food in proper amount.

Product of Singapore.

I find this product suitable to consume during the 7 days of unleaven food stuff during Passover Season. -It is vegetarian no animal elements, no yeast or wheat contain or Seafood element of ingredient. Our Chicken stock contain a certain amount of yeast and Msg.

Poloku Mushroom Seasoning has retained the original sweetness and freshness of the mushroom, spicing up every dish. It is recommended to have the seasoning added in dishes for the most alluring taste, with the essence melting and blending with the richness of your food, creating a sensational taste. It is something that you cannot go with in your preparation of gourmet, whether you are broiling, steaming, frying, baking, cooking, deep fried. Perpetually bring the good taste to your everyday lives.

Main Contains: mushroom powder, sodium

===========================================================

I was told that this product is fake so I wrote to the Poloku company to verify this product below is my email.

From: Poloku Online
Sent: Wednesday, July 08, 2009 3:24 PM
To: sales@poloku.com
Subject: 網站 [連絡我們] 客戶意見函

I am a consumer. I read yr website concerning fake - product. I have bought the product from the local supermarket Sheng Xiong see the picture and info http://kosher-diet-4-messianic.blogspot.com/2009/03/poloku-mushroom-seasoning-vegetarian.html

The packaging shown is printed product of Singapore

The sole agent

Vegetalk Food supplies Pte Ltd.
Blk 51, ubi Ave 1 #05-10 Paya Ubi Industrial Pack
Singapore 408933
Tel (65) 6846 0633 Fax (65) 6841 1335

It has Vietnamese phrase Gia Vi Tinh Chat Dong Co Ingredient listed in English, Chinese and Vietnamese

Please kindly verify if this product genuine or fake.

thanks.

With regards, janshen

Company's reply

Dear Janet,

Thank you for your email.

The authentic Poloku products are all manufactured by Hsin Sui Industry Co., Ltd in Taiwan.

The product picture linked to the website you gave is a fake product.

Please refer to http://www.poloku.com/08news/02news_content.php?id=26 for our disclaimer regarding the fake products.

If you need to know where to buy the authentic Poloku products. I have listed the contact information of one of our distributors in Singapore below:

Address :		Main: Block 421 Ang Mo Kio Avenue 10 #01-1165 Singapore 560421	Branch: Block 14 Pasir Panjang Wholesale Center #01-23/24 Singapore 110014
Contact No :		Tel: 64566607 / 64566749 Fax: 64541632	Tel: 67791488 / 67798341 Fax: 67792635

Kind regards,

Hunte Sheu (Mr.)

Sales Manager

Hsin Sui Industry Co., Ltd

151 Chang Shoei Road Sec. 1, Chang Hua, Shiou Shoei,

Taiwan 504

Tel: +886-4-7680-271/+886-4-7680-272

Fax: +886-4-7680703

http://www.poloku.com

Well I just have to discard it

The prohibition of eating the sinew of kosher animals's thigh

2008-12-09T21:20:00.003+08:00

Beresheet 32:32 (33) Therefore Benai Yisrael eat not [of] the sinew which shrank, which [is] upon the hollow of the thigh, unto this day: because he touched the hollow of Ya'akov (יעקב)'s thigh in the sinew that shrank.

The prohibition of eating the sinew of kosher animal's thigh ("gid ha nasheh")

The two primary tissues are forbidden in the hindquarter:

The Inner sinew - the Sciatic nerve - which branches out from the rear of the spinal column and runs down the inner side of the kosher animal's leg, is forbidden by the Torah.

The outer sinew - the common peroneal nerve - which runs across the thigh on the outer side of the kosher animal's leg, is forbidden by the sages (chullin 91a)

Every last trace of these nerves must be removed, and the fat covering the sciatic nerve which look like strings and certain other veins are removed.

The pertinent halachot regarding this prohibition are found in Shulchan Aruch Yoreh De'ah 65

Clean and Unclean Meats

2008-10-07T11:56:00.002+08:00

Clean and Unclean Meats

The subject of which meats are Biblical acceptable to eat is very familiar to all Scripture students. Every believer, every Torah (Pentateuch) keeper, who tries to obey the instructions of Elohim, is faced with this subject every time he or she enters a grocery store to buy food. Is it important to follow these instructions? Why are they important?

On a recent visit to Japan, this subject really came home to roost. The Japanese diet consists of much seafood. And, as we shall see, the Torah tells us that much of the seafood we see on a restaurant menu or in the meat counter at the grocery store should not be eaten or even touched. So a visitor to a country like Japan is also faced with the additional question of how to tell what the food is, since the Japanese have their own names for things. Should a visitor to a home or restaurant in another nation avoid certain meats even at the risk of offending his hosts? Why? Is it a matter of good health?

If you discuss this subject with the majority of those who call themselves Moshiachian, they will indicate they neither know nor care whether the Scripture prohibits eating certain meats. Desires matter to them. The more Scripture literate may tell you that Tenakh Torah about most things, including non-edible meats, were done away by Moshiach, so all meats are now fit to eat. Does scripture, even New Testament scripture, agree with these opinions? The answers to these questions will be answered as we go through this sermon.

Today we are going to see what the Scripture really says about clean and unclean meats.

Elohim’s Definitions

We’ll start with the basic instructions. They are found in the eleventh chapter of Vayikra. The first group shown in that chapter refers to animals.

(Vayikra 11:1-8 ) Now Adonay spoke to Moshe and Aharon, saying to them,

{2} "Speak to the Benai Yisra'el, saying, 'These are the animals which you may eat among all the animals that are on the earth:

{3} 'Among the animals, whatever divides the hoof, having cloven hooves and chewing the cud; that you may eat.

{4} 'Nevertheless these you shall not eat among those that chew the cud or those that have cloven hooves: the camel, because it chews the cud but does not have cloven hooves, is unclean to you;

{5} 'the rock hyrax, because it chews the cud but does not have cloven hooves, is unclean to you;

{6} 'the hare, because it chews the cud but does not have cloven hooves, is unclean to you;

{7} 'and the swine, though it divides the hoof, having cloven hooves, yet does not chew the cud, is unclean to you.
{8} 'Their flesh you shall not eat, and their carcasses you shall not touch. They are unclean to you.

The word "carcass" comes from the Hebrew word nebelah, neb-ay-Torah', Strongs # 5038; from H5034; and means a flabby thing, i.e. a dead body or carrion (either human or bestial, often collectively). So we are not to even touch the dead body of an unclean animal. Obviously, we may touch the bodies of living unclean animals like horses, dogs and cats (and people, of course.)

So only animals that have cloven hooves and chew the cud are acceptable for food. Acceptable animals would include sheep, goats, cattle, elk and buffalo. Unacceptable animals would include pigs, horses, dogs, cats, rabbits, bears, horses, squirrels, rodents, and camels.

The next group of creatures that are mentioned in Vayikra 11 is water creatures. Let’s look at the verses which address these creatures:

(Vayikra 11:9-12 ) 'These you may eat of all that are in the water: whatever in the water has fins and scales, whether in the seas or in the rivers; that you may eat.

{10} 'But all in the seas or in the rivers that do not have fins and scales, all that move in the water or any living thing which is in the water, they are an abomination to you.

{11} 'They shall be an abomination to you; you shall not eat their flesh, but you shall regard their carcasses as an abomination.

{12} 'Whatever in the water does not have fins or scales; that shall be an abomination to you.

The word "abomination" in Hebrew is sheqets, sheh'kets; Strongs # 8263 from H8262; meaning filth both figuratively and specifically. It is something about which we should find disgusting or hateful, a natural reaction to filth.

So these verses clearly tell us that we are not to eat any water creature which does not have fins and scales. That would include all shellfish. So we must not eat crabs, lobsters, shrimp, abalone, clams, catfish, sharks, dolphins (the mammal), whales, sturgeon, and a host of others. But there are also a host of common fish which we may eat. Among the common edible fish are salmon, tuna, bass, and trout. Like the rules for animals, the rules for fish are easily remembered: If they have fins and scales, they are good for food.

A listing of clean and unclean fish is provided via a linked website. We do not provide printed copies of this website but you may print the listing once you've accessed the website. To see the listing of clean and unclean fish, click here.

The next group specified in Vayikra 11 are the fowls. Let’s read about at this group:

(Vayikra 11:13-19 ) 'And these you shall regard as an abomination among the birds; they shall not be eaten, they are an abomination: the eagle, the vulture, the buzzard,

{14} 'the kite, and the falcon after its kind;

{15} 'every raven after its kind,

{16} 'the ostrich, the short-eared owl, the sea gull, and the hawk after its kind;

{17} 'the little owl, the fisher owl, and the screech owl; {18} 'the white owl, the jackdaw, and the carrion vulture;

{19} 'the stork, the heron after its kind, the hoopoe, and the bat.

This group is more difficult to define because the forbidden birds are listed by name rather than by their characteristics. Unfortunately the Hebrew to English translators of the

Scripture had the same problem. Here are a list of unacceptable common bird families as these verses are translated by certain Jewish translations: Eagles, vultures, sea eagles, kites, ravens, sparrow hawks, owls, the great horned owl, pelicans, herons, cormorants, storks, and bats (a flying animal). All are predators. Non-predators should be OK.

The words "after its kind" indicates that we are not to eat anything resembling the listed birds. For instance, we are not to eat crows because they are "after the kind" of ravens.

The next group of unclean foods in Vayikra 11 are insects. Most of us would not want to eat an insect but some consider such insects as chocolate covered bees and ants a delicacy. Let’s look at the rules about eating insects.

(Vayikra 11:20-23 ) 'All flying insects that creep on all fours shall be an abomination to you.
{21} 'Yet these you may eat of every flying insect that creeps on all fours: those which have jointed legs above their feet with which to leap on the earth.
{22} 'These you may eat: the locust after its kind, the destroying locust after its kind, the cricket after its kind, and the grasshopper after its kind. {23} 'But all other flying insects which have four feet shall be an abomination to you.

It is commonly understood that insects have six legs, not four. So there is a potential problem in these verses. Some point out that when a flying insect walks, most walk with only four legs supporting them, the back two being sort of dragged along to be used for lifting the insect into flight. I can neither vouch for nor argue with this explanation. But from the above verses we can easily determine what type of insect can be eaten. Edible insects seem to include locusts, grasshoppers and crickets. All these are hopping or leaping insects. Spiders, which have eight legs, crawl (creep) but are not insects and should not be eaten. The New Testament also makes reference to eating locusts. Let’s look at Mat. 3:4.

(Mat 3:4 ) And John himself was clothed in camel's hair, with a leather belt around his waist; and his food was locusts and wild honey.

Whether he was eating real locusts or beans from the locust tree is open to speculation.

Let’s return to Vayikra 11 to see what else we are told not to eat.

(Vayikra 11:29-31 ) 'These also shall be unclean to you among the creeping things that creep on the earth: the mole, the mouse, and the large lizard after its kind;

{30} 'the gecko, the monitor lizard, the sand reptile, the sand lizard, and the chameleon.

{31} 'These are unclean to you among all that creep. Whoever touches them when they are dead shall be unclean until evening.

These prohibited creatures are pretty easy to identify. Rodents and reptiles, including snakes are not to be eaten. As a sidelight, when cats eat lizards, the cats become very thin, even scrawny. Apparently lizards are not good for cats either. They just don’t know it. Other prohibited creatures include frogs, toads, weasels, and porcupines

The carcasses of these unclean animals and other creatures can even contaminate food storage containers. Let’s continue reading Vayikra 11.

(Vayikra 11:32-35 ) 'Anything on which any of them falls, when they are dead shall be unclean, whether it is any item of wood or clothing or skin or sack, whatever item it is, in which any work is done, it must be put in water. And it shall be unclean until evening; then it shall be clean.

{33} 'Any earthen vessel into which any of them falls you shall break; and whatever is in it shall be unclean:

{34} 'in such a vessel, any edible food upon which water falls becomes unclean, and any drink that may be drunk from it becomes unclean.

{35} 'And everything on which a part of any such carcass falls shall be unclean; whether it is an oven or cooking stove, it shall be broken down; for they are unclean, and shall be unclean to you.

Touching a dead carcass of any unclean creature does not cause a person to be permanently unclean ritually. Notice that Elohim provides a way for people to get rid of their uncleanness.

(Vayikra 11:26-28 ) 'The carcass of any animal which divides the foot, but is not cloven-hoofed or does not chew the cud, is unclean to you. Everyone who touches it shall be unclean.

{27} 'And whatever goes on its paws, among all kinds of animals that go on all fours, those are unclean to you. Whoever touches any such carcass shall be unclean until evening.

{28} 'Whoever carries any such carcass shall wash his clothes and be unclean until evening. It is unclean to you.

Elohim’s Distinction

Why did Elohim give food Torah to man?

What is the purpose of these Torah?

As I said before, people from different countries regularly eat many of the unclean creatures we have been identifying. We do not know whether this accounts for certain health problems. But we do know that some countries which eat large quantities of these unclean creatures experience a larger percentage of certain health problems. An example is Japan which suffers a higher incidence of stomach cancer and prostate cancer than most other countries. Whether there is a link between the unclean creature consumption and these cancers is unknown. But there’s another reason why Elohim tells us to avoid them:

(Vayikra 11:43-45 ) 'You shall not make yourselves abominable with any creeping thing that creeps; nor shall you make yourselves unclean with them, lest you be defiled by them.

{44} 'For I am Adonay your Elohim. You shall therefore consecrate yourselves, and you shall be holy; for I AM KADOSH. Neither shall you defile yourselves with any creeping thing that creeps on the earth.

{45} 'For I AM Adonay who brings you up out of the land of Egypt, to be your Elohim. You shall therefore be holy, for I AM Kadosh.

The Benai Yisra'el were to be holy, set apart from all other people. It is Elohim’s direct revelation that the eating of these creatures makes a man abominable and unclean before Elohim. Elohim’s people must instead be holy just as Elohim is holy. One of the identifying signs of being called and set apart from other peoples by Elohim is to avoid eating unclean flesh.

(Vayikra 20:23-26 ) 'And you shall not walk in the statutes of the nation which I am casting out before you; for they commit all these things, and therefore I abhor them.

{24} 'But I have said to you, "You shall inherit their land, and I will give it to you to possess, a land flowing with milk and honey." I am Adonay your Elohim, who has separated you from the peoples.

{25} 'You shall therefore distinguish between clean animals and unclean, between unclean birds and clean, and you shall not make yourselves abominable by beast or by bird, or by any kind of living thing that creeps on the ground, which I have separated from you as unclean.

{26} 'And you shall be holy to Me, for I Adonay AM KADOSH, and have separated you from the peoples, that you should be Mine.

Therefore:

(Vayikra 11:46-47 ) 'This is the Torah of the animals and the birds and every living creature that moves in the waters, and of every creature that creeps on the earth,

{47} 'to distinguish between the unclean and the clean, and between the animal that may be eaten and the animal that may not be eaten.'"

Vayikra 11 is not the first scripture where the Torah of clean and unclean foods are mentioned. Noach was also aware of the difference, though he was probably a vegetarian up to this time.

(Beresheet 7:2 ) "You shall take with you seven each of every clean animal, a male and his female; two each of animals that are unclean, a male and his female;

This Torah of clean and unclean meats was also reiterated in Devarim.

(Devarim 14:3 ) "You shall not eat any detestable thing.

Along with this command, Devarim gives us one additional instruction.

(Devarim 12:23 ) "Only be sure that you do not eat the blood, for the blood is the life; you may not eat the life with the meat.

But again, this command about eating blood goes back to Noach.

(Beresheet 9:3-4 ) "Every moving thing that lives shall be food for you. I have given you all things, even as the green herbs. {4} "But you shall not eat flesh with its life, that is, its blood.

We just read that Noach took a pair of unclean animals and seven clean animal pairs of each kind with him on the ark. Were the seven clean pairs intended to be sacrificial animals instead of food? Some, quoting the following verse, would argue that they were.

(Beresheet 8:20 ) Then Noach built an altar to Adonay, and took of every clean animal and of every clean bird, and offered burnt offerings on the altar.

But it is hard to understand why Noah would need so many clean animals if he only intended to sacrifice one of each kind after he left the ark. But it does not matter to us today whether Noach ate the animals while on the ark or not. Vayikra 11 still tells us that we may eat the clean animals.

But let’s get back to the subject of blood. There are many instructions against eating blood. The first, of course, was Beresheet 9:3-4 which we just read. But the main scripture which prohibits eating blood is found in Vayikra.

(Vayikra 17:10-14 ) 'And whatever man of the house of Yisra'el, or of the strangers who dwell among you, who eats any blood, I will set My face against that person who eats blood, and will cut him off from among His people.

{11} 'For the life of the flesh is in the blood, and I have given it to you upon the altar to make atonement for your souls; for it is the blood that makes atonement for the soul.'

{12} "Therefore I said to the Benai Yisra'el, 'No one among you shall eat blood, nor shall any stranger who dwells among you eat blood.'

{13} "Whatever man of the Benai Yisra'el, or of the strangers who dwell among you, who hunts and catches any animal or bird that may be eaten, he shall pour out its blood and cover it with dust;

{14} "for it is the life of all flesh. Its blood sustains its life. Therefore I said to the Benai Yisra'el, 'You shall not eat the blood of any flesh, for the life of all flesh is its blood. Whoever eats it shall be cut off.'

In verse 14 we see the word "life" used. "Life" in this verse comes from the Hebrew word "nephesh," neh'-fesh; Strongs # 5315, from H5314; prop. a breathing creature, i.e. an animal or person or soul. The word "soul" is often the translation used in the English Scripture. Lets look at some examples of the use of the word nephesh. Here we can see the different translation of this word. Notice that the is more accurate:

(Beresheet 2:7 ) And Adonay Elohim formed man of the dust of the ground, and breathed into his nostrils the breath of life; and man became a living soul [nephesh].

(Beresheet 2:7 ) And Adonay Elohim formed man of the dust of the ground, and breathed into his nostrils the breath of life; and man became a living being [nephesh].

So when Elohim tells us that we are not to eat the blood of a creature, He is telling us that we are not to eat the vital life force, the nephesh, of the creature. Notice:

(Devarim 12:23 ) "Only be sure that you do not eat the blood, for the blood is the life [nephesh or soul or life]; you may not eat the life [nephesh] with the meat.

Elohim’s Torah Are In Force Today

As I said in the introduction to this sermon, many religious Non-Jewish believers will tell you that the Tenakh Torah was done away by Moshiach and the execution stake. If you believe this, let me give you a few scriptures to consider, the first from Moshiach himself.

(Mat 5:17 ) "Do not think that I came to destroy the Torah or the Neviim. I did not come to destroy but to fulfill.

The Greek word translated as destroy is kataluo kataluo, kat-al-oo'-o, Strongs # 2647; from G2596 and G3089; to loosen down (disintegrate), i.e. (by impl.) to demolish (lit. or fig.); spec. [comp. G2646] to halt for the night:--destroy, dissolve, come to nought, overthrow, throw down.

The Greek word translated as fulfill is pleroo, play-ro'-o; Strongs # 4137 from G4134; to make replete, (be) complete, end, expire, fill (up), fulfil, fully proclaim, perfect, supply.

I think it is quite obvious that Moshiach’s meaning in Mat 5:17 was: "Do not think that I came to destroy the Torah or the Neviim. I did not come to destroy the Torah but to fully proclaim the complete Torah."

In the very next verse, Moshiach stated:

(Mat 5:18 ) "For assuredly, I say to you, till heaven and earth pass away, one jot or one tittle will by no means pass from the Torah till all is fulfilled.

Here He is saying that not even the smallest letter in the Hebrew alphabet or of the decorations on the letters would "pass from the Torah" until everything that is to happen, happens. The sun still shines, the world is still here, and so is the Torah, even the Torah of clean and unclean meats is still in effect.

One of the arguments commonly made for the eating of unclean meats is that Kefa was told to eat them in Acts 10. Kefa had been staying at the home of Simon the tanner in Joppa. While preparing to eat he had a vision. Cornelius, a Roman centurion also had a vision where he was told that he should send an envoy of men to find Kefa. Let’s pick up the story in Acts 10:9-16.

(Acts 10:9-16 ) The next day, as they went on their journey and drew near the city, Kefa went up on the housetop to pray, about the sixth hour.

{10} Then he became very hungry and wanted to eat; but while they made ready, he fell into a trance

{11} and saw heaven opened and an object like a great sheet bound at the four corners, descending to him and let down to the earth.

{12} In it were all kinds of four-footed animals of the earth, wild beasts, creeping things, and birds of the air. {13} And a voice came to him, "Rise, Kefa; kill and eat."

{14} But Kefa said, "Not so, Adonay! For I have never eaten anything common or unclean."

{15} And a voice spoke to him again the second time, "What Elohim has cleansed you must not call common."

{16} This was done three times. And the object was taken up into heaven again.

The first thing to notice is that Kefa had never eaten unclean meats, not even after Moshiach’s resurrection perhaps ten years before. In fact he went so far as to not eat anything common or ceremonially unclean, i.e. not perfect enough to be sacrificed. The Greek word koinos, koy-nos' is translated as "common." See Strongs # 2839.

The sheet was shown to him three times. Kefa’s conclusion is shown in verse 28. Notice that he did not interpret it as meaning he could begin eating unclean meats.

(Acts 10:28 ) Then he said to them, "You know how unpermissible it is for a Jewish man to keep company with or go to one of another nation. But Elohim has shown me that I should not call any man common or unclean.

Jews in the first century were forbidden by traditional Torah to have social contact with Goyim for fear of becoming ritually unclean and thereby not being able to participate in Temple worship. Simon Kefa said it was unpermissible for a Jewish man to keep company with a Beresheettile or go into his house. But that Torah was not a part of the Torah. It may have been a part of the Oral tradition established by the rabbis. And in this case, Kefa not only went into a Beresheettile’s house but he even ate with him.

Another scripture that many religious Moshiachians stumble over is found in Markos 7.

(Markos 7:18-19 ) So He said to them, "Are you thus without understanding also? Do you not perceive that whatever enters a man from outside cannot defile him,

{19} "because it does not enter his heart but his stomach, and is eliminated, thus purifying all foods?"

The key to understanding this scripture is found by reading verses 1 and 2 at the beginning of the chapter. Let’s read them.

(Markos 7:1-2 ) Then the Pharisees and some of the scribes came together to Him, having come from Jerusalem.

{2} Now when they saw some of His Talmidim eat bread with defiled, that is, with unwashed hands, they found fault.

The Talmidim had not gone through the ritual hand washing traditions of the Pharisees before they began to eat. Moshiach turned the conversation around to stress what really defiles a man in verses 20-23.

(Markos 7:20-23 ) And He said, "What comes out of a man, that defiles a man.

{21} "For from within, out of the heart of men, proceed evil thoughts, adulteries, fornications, murders,

{22} "thefts, covetousness, wickedness, deceit, lewdness, an evil eye, blasphemy, pride, foolishness.

{23} "All these evil things come from within and defile a man."

Rav Shaul also addressed the matter of abstaining from foods Elohim had created. This is another scripture many religious Moshiachians like to use to justify eating unclean meats.

(1 Tim 4:1-5 ) Now the Spirit expressly says that in latter times some will depart from the faith, giving heed to deceiving spirits and doctrines of demons,

{2} speaking lies in hypocrisy, having their own conscience seared with a hot iron,

{3} forbidding to marry, and commanding to abstain from foods which Elohim created to be received with thanksgiving by those who believe and know the truth.

{4} For every creature of Elohim is good, and nothing is to be refused if it is received with thanksgiving;

{5} for it is sanctified by the word of Elohim and prayer.

This scripture states that those who command that we abstain from foods which Elohim created to be received with thanksgiving are giving heed to doctrines of demons. In as much as the Torah concerning clean and unclean meats were given by Elohim, to contradict those Torah would be close to blasphemy. There are those who believe that if you just pray over food, you can purify whatever you eat. Elohim has given us clean meats to be received with thanksgiving. Poisonous fruits and unclean meats were never intended to be received with thanksgiving.

Here is another verse used by people who want to justify eating unclean meats.

(Rom 14:1-2 ) Receive one who is weak in the faith, but not to disputes over doubtful things.

{2} For one believes he may eat all things, but he who is weak eats only vegetables.

These verses are describing people who choose to eat vegetables for religious reasons. They think it is sinful to eat meat, any meat. In the next verses, Rav Shaul takes advantage of this situation by admonishing people not to judge such people.

(Rom 14:3-4 ) Let not him who eats despise him who does not eat, and let not him who does not eat judge him who eats; for Elohim has received him. {4} Who are you to judge another's servant? To his own master he stands or falls. Indeed, he will be made to stand, for Elohim is able to make him stand.

At the end of the same chapter Rav Shaul describes such judgment as an evil influence which can encourage weak people to sin.

(Rom 14:23 ) But he who doubts is condemned if he eats, because he does not eat from faith; for whatever is not from faith is sin.

Let’s look at one more statement from which some get the idea they can eat whatever is put before them:

(1 Cor 10:25-27 ) Eat whatever is sold in the meat Market, asking no questions for conscience' sake;

{26} for "the earth is Adonay's, and all its fullness."

{27} If any of those who do not believe invites you to dinner, and you desire to go, eat whatever is set before you, asking no question for conscience' sake.

Don’t these verses allow us to eat any kind of meat? It would seem so, but these verses must be understood in the context of the surrounding verses. Let’s read the context:

(1 Cor 10:19-28 ) What am I saying then? That an idol is anything, or what is offered to idols is anything? {20} Rather, that the things which the Goyim sacrifice they sacrifice to demons and not to Elohim, and I do not want you to have fellowship with demons.

{21} You cannot drink the cup of Adonay and the cup of demons; you cannot partake of Adonay's table and of the table of demons.

{22} Or do we provoke Adonay to jealousy? Are we stronger than He?

{23} All things are permissible for me, but not all things are helpful; all things are permissible for me, but not all things edify.

{24} Let no one seek his own, but each one the other's well-being.

{25} Eat whatever is sold in the meat Markoset, asking no questions for conscience' sake;

{26} for "the earth is Adonay's, and all its fullness."

{27} If any of those who do not believe invites you to dinner, and you desire to go, eat whatever is set before you, asking no question for conscience' sake.

{28} But if anyone says to you, "This was offered to idols," do not eat it for the sake of the one who told you, and for conscience' sake; for "the earth is Adonay's, and all its fullness."

The context provides four points:

1. Verses 19 and 28 shows that the subject is about meat offered to idols, not clean versus unclean meat.

2. One would usually not have to ask if the meat were pork. It’s usually fairly obvious. But it would not be known if it were offered to idols.

3. It would not be physically harmful to a person to eat meat offered to idols, but it might be harmful to the host if he thinks thereby that idol worship is acceptable.

4. The point is that these verses refer to idols, not to clean verus unclean meat.

It is my understanding that Greeks, to whom this book is written, didn’t eat pork.

Now, a word of caution: Many try to avoid what is unclean by looking on the product label to see what the product contains. If they see that the label is Markosed with a capital K, usually but not always within a circle, they assume the product to be free of any unclean meat products. The K stands for Kosher.

The Kosher Markos indicates that a rabbi has certified the product to be free of unclean meats. In the case of gelatin, some would judge that certification to not be totally reliable. Gelatin is made from the hides and joints of animals such as cattle and pigs. It is claimed that in the process of making gelatin, a chemical and physical change takes place which alters the material so that its original identity as meat is lost. Additionally, there are some more liberal groups of Judaism which do not strictly follow the Torah of clean and unclean meats. A rabbi of one of these more liberal groups is less likely to prohibit the consumption of these altered products and is therefore more willing to certify the resulting product as Kosher even though its source may be from pigs. Orthodox rabbis disagree with Markosing gelatin which may be from pigs as Kosher. Obviously, a food producer who uses gelatin is very willing to have his product Markosed Kosher.

One final scripture which is commonly used to justify eating unclean meats (and several other "freedoms" regarding keeping the Torah) is found in Rav Shaul’s letter to the Kolosse.

(Col 2:13-17 ) And you, being dead in your trespasses and the uncircumcision of your flesh [Goyim], He has made alive together with Him, having forgiven you all trespasses, {14} having wiped out the handwriting of requirements that was against us, which was contrary to us. And He has taken it out of the way, having nailed it to the execution stake. {15} Having disarmed principalities and powers, He made a public spectacle of them, triumphing over them in it. {16} So let no one judge you in food or in drink, or regarding a festival or a new moon or sabbaths, {17} which are a shadow of things to come, but the substance is of Moshiach.

The essence of these verses is that we need not worry about how others judge us in these matters. When looking at the early manuscripts of this verse, one will find that verse 17 states "which are a shadow of things to come, but the substance [body] of Moshiach." The word "is" has been added to verse 17. Earlier references to "the body of Moshiach" in this book show that the body of Moshiach are the fellow believers, the Assembly. Let our judges be those in the Assembly who are Biblically knowledgeable, not unbelievers who look for ways to avoid the Torah. Those who quote this scripture usually point out that this scripture somehow proves that the Torah was nailed to the execution stake. We have already shown that Elohim’s Torah was observed and kept long after Moshiach’s impaling. What was nailed to the execution stake were the traditions of men which were being enforced by religious leaders of His day.

One of Rav Shaul’s statements to the Korintos included the following:

(2 Cor 6:16-18 ) And what agreement has the temple of Elohim with idols? For you are the temple of the living Elohim. As Elohim has said: "I will dwell in them And walk among them. I will be their Elohim, And they shall be My people."

{17} Therefore "Come out from among them And be separate, says Adonay. Do not touch what is unclean, And I will receive you."

{18} "I will be a Father to you, And you shall be My sons and daughters, Says Adonay Almighty."

Verse 17 is quoted from Yeshayahu 52:11. Rav Shaul did not question Torah and Tenakh promises. Neither should we.

Elohim has provided us with meat which is clean and meat which is unclean. Like Adam and Eve and the forbidden fruit, it is another opportunity for us to decide whether we will obey Elohim or not. It is not so much a matter of whether we will be physically harmed by eating that which is unclean. Even with the advanced technology of today, we still do not know whether the eating of unclean creatures will hurt us physically. But what we do know is that the eating or even touching of that which is declared to be unclean will harm us spiritually. For as we just read in verses 17 and 18: If we will separate ourselves from the ways of the society around us and not touch that which is unclean, Elohim will receive us and be a Father to us, and we shall be His sons and daughters. In these end-time days, when the growing schism between good and evil is becoming ever more apparent, when Satan’s fury to destroy mankind is increasing worldwide in the form of hatred, rebellion, violence and degeneracy, isn’t it time to please Elohim and be received as sons and daughters of Adonay Almighty (YHWH). Isn’t that enough incentive to avoid unclean meats?

Portions of this sermon were adapted from an article in Hebrew Roots.

Shechita (shechitah, shehitah, shehita, shehittah) (Hebrew:שחיטה)

2008-08-06T15:00:00.009+08:00

Shechita (shechitah, shehitah, shehita, shehittah) (Hebrew:שחיטה) is the ritual slaughter of mammals and birds according to Jewish dietary laws.^[1] The act is performed by drawing a very sharp knife across the animal's throat and allowing the blood to drain out. Islamic dietary laws require a similar procedure.

The animal must be killed with respect and compassion by a "shochet" (ritual slaughterer), a pious Jew who has in mind the life of the animal as he draws the knife across its neck. The animal can be in a number of positions; when the animal is lying on its back, this is referred to as shechita munachat.

Can Anyone Perform Shechita?

Only a Jew specially trained for shechita - a shochet - can perform shechita. He is required to study for a number of years and is examined, in theory and practice, in the laws of shechita, animal anatomy and pathology. He serves an apprenticeship with an experienced shochet before becoming fully qualified. The position of shochet, as a G-d-fearing person of integrity, is a respected one in the Jewish community.

I post this video illustration of the Afghan Jews who was performing the ritual kosher slaughtering handed down by their forefathers. Not that there is pit ground where the blood is fall to the ground.

For More information :- Jewish Dietary law

Commandment about diet

2008-07-15T10:02:00.004+08:00

Torah lesson for beginners - Part 3-Commandments about diet

Remember to bless God and say thank you for the food you eat
We are also commanded not to eat the limb from a living animal. I didnt include this in the film. Also if you are new to kosher diet. The easiest way to keep kosher is to go Veggie. Thanks for watching

Watch

Torah Lessons for beginners Part 1 - Commandments about God
Torah Lession for Beginners Part 2 - Commandment about Torah
Yeshua V's The Pharisees a love/hate relationship

GNC A-Z Chewable C 500 mg

2008-04-15T15:45:00.007+08:00

GNC A-Z Chewable C 500mg 90 tablets with Vitamin E and Bioflavonoids, cherry flavor

From : GNC

Details

Combines 500 mg Vitamin C with 50 mg Citrus Bioflavonoids Complex.
Citrus Bioflavonoids Complex includes Quercetin, Hesperidin and Rutin. Vitamin C with Citrus Bioflavonoids may have better absorption and retention in the body.*
Vitamin C offers a number of benefits:
An antioxidant that helps to protect the body against free radical damage.* Consumption of antioxidants vitamins may reduce the risk of certain cancers. Some scientific evidence suggests that the consumption of these nutrients may reduce the risk of certain forms of cancer. However, FDA has determined that this evidence is limited and not conclusive.
Essential for healthy bones, teeth, blood vessels, and collagen.*May help to support natural resistance.*

Enhanced with Vitamin A and Vitamin E, which protects cellular membranes against the injurious effect of excessive free radicals.*
Sugar-free, delicious cherry flavor.
Kosher and Vegetarian. KO

To identify Kosher certified GNC produces must show this symbol

below diagram

* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Supplement Facts
Serving Size:	One Tablet
Servings Per Container:
Amount per Serving	% Daily Value+
Sodium	35 mg	<2%
	% Daily Value
Vitamin A (100% as beta-Carotene)	1000 IU	20%
Vitamin C (as Ascorbic Acid and Sodium Ascorbate)	500 mg	833%
Vitamin E (as dl-alpha Tocopheryl Acetate)	5 IU	16%
Citrus Bioflavonoids Complex	5 mg*
* Daily Value not established.+ Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Directions:
As a dietary supplement, chew one or two tablets daily followed by a liquid.

Store in a cool, dry place.

Keep out of reach of children.

Ingredients:Sorbitol, Cellulose, Artificial & Natural Flavors, Stevia Leaves Powder

Keeping our DOUBLE PORTION in balance

2008-03-05T15:20:00.002+08:00

Double Portion
By Rabbi Yehudah ben Shomeyr

The frustration that I feel in the religious square of Christianity, Messianic Judaism, Nazarene Judaism and Orthodox Judaism is felt by many who is coming from an angle of a Nazarene Jew or a 1st Century Nazarene Christian.

Christian Church is to pagan,

Messianic Congregations blends the fabric to much with modern day Christianity,

Orthodox Judaism is to apathetic or dead and there are just not enough

Nazarene Jewish synagogues near by for us to attend and where we live
very few are interested in starting one.

So we trudge along alone like Elijah, knowing there are the thousands who have not bowed or kissed Ba'al, but where are they!? Scattered, that's where, and it seems that the internet is our only meeting place.

There is also a danger of separating oneself so far from the Christianity most of us came out of, that we left behind the things in Modern Christianity that is true and we end up just a lukewarm body on the brink of death looking like an Orthodox Jew with a Fisher Price Tefillin! Just as we have pleaded for Christians not to through the baby out with the bathwater in regards to Jewish tradition, we too must do so in kind with the Modern Christian tradition.

People, there has got to be a balance that is achieved. A dear friend of mine named Ariel, she said it best.

"I totally understand your frustration, brother. During a 40 day fast back in the summer of 2007, the Holy Spirit said to me "the double portion anointing is that of Moses & Elijah" (Moshe/Eliyahu).

That was a profound revelation to me because we often speak of the "double portion" anointing that Elisha asked Eliyahu to give him, but we don't really know what that looks like.

But when Adonai said this to me, my eyes were opened to a profound truth. I have been to Messianic Congregations where they are very dry, ritualistic and I see no real move of the Holy Spirit. Yet they teach Torah, and they have much wisdom. But because of a lack of intimacy with Adonai, there is very little "revelation", and so when I share during the Parshot the revelation that the Ruach is giving me, people are astounded including the Rabbi.

But then I also attend a non-denominational congregation where there is a 24/7 House of Prayer. People there are very much into the relationship with Yeshua, and there is a real emphasis on the Bridegroom / Bride relationship as with Shlomo and the Shulamite woman in Song of Songs. Intimacy is the real focus at this congregation, yet they are lacking in Torah study. They merely touch on it, but they have no wisdom to accompany their revelation.

Torah brings wisdom, while intimacy and prayer brings revelation.

We need the double portion anointing in these last days which is that of Moshe (Torah) and that of Eliyahu (Spirit). In other words these dualities which we see perfectly in balance in the PERSON of Yeshua himself.

He commands to look neither to the left nor to the right because on both sides, left and right are the waves of the Red Sea, but in the middle, is the pathway to salvation. Likewise Yeshua is the middle branch of the Menorah (the Vine) and we who have faith in him are the branches.

In Yeshua we have the balance of these dualities:

Moshe & Eliyahu
Law & Prophets
Truth & Spirit
Wisdom & Revelation
Knowledge & Understanding
Judgment & Mercy
Flesh & Spirit
Bone & Marrow
Father & Son
Right Hand & Left Hand

Yeshua is the one who brings these dualities into perfect balance, which is why he had the double-edged sword coming from his mouth.

The two witnesses of Revelation 11:4 are the two olive trees (Jew & Gentile believers) and the two menorah's (smyrna & philadelphia).

They are not a reincarnation of Eliyahu & Moshe, they are two groups of people coming together in the end times who carry the anointing of
Moshe (Torah) and the anointing of Eliyahu (Spirit/Prophecy).

If we can come together and bring the elements of Torah & Spirit in the Christian Churches and the Messianic Congregations, and if we will come out of MYSTERY BABYLON THE GREAT THE MOTHER OF HARLOTS, (by abandoning sun god worship i.e. Christ Mass, Easter etc) we will see the LATTER RAIN OUTPOURING spoken of in Yoel 2:28 before Yeshua's return!"

This will not be achieved by Nazarene Rabbi's, no this will only happen when Messianic Nazarene Jewish and Gentile believers wake up and start living it themselves, actively seeking out others of like mind, finding ways to hook up and get things moving.

Look, a Nazarene Synagogue isn't just going to fall into your lap. You must work toward it to make it happen, just as the Children of Israel pulled together in the wilderness to build the Mishkan (Tabernacle). G-d didn't magically poof the Mishkan out of thin air, no; they all pitched in and made it happen. Success and failure lies on our shoulders.

Nile perch (Lates niloticus)

2008-02-21T13:43:00.002+08:00

The above Nile perch (Lates niloticus) is sold in NTUC fairprice. It is a species of freshwater fish in family Latidae of order Perciformes. It is well known for its tender white flesh and delicate flavour, it is boneless and easy to prepare. It contains hightest Omega -3 It is widespread throughout much of the Afrotropic ecozone, being native to the Congo, Nile, Senegal, Niger, and Lake Chad, Volta, Lake Turkana and other river basins. It also occurs in the brackish waters of Lake Maryut in Egypt. Originally described as Labrus niloticus, among the marine wrasses, the species has also been referred to as Centropomus niloticus. Common names include African snook, Capitaine, Victoria perch (a misleading trade name, as the species is not native to Lake Victoria), and a large number of local names in various African languages.

Lates niloticus is silver in colour with a blue tinge. It has a distinctive dark black eye, with a bright yellow outer ring. One of the largest freshwater fish, it reaches a maximum length of nearly two metres (more than six feet), weighing up to 200 kg (440 lb). Nile perch are sexually mature at 3 years of age and spawn most of the year. They can produce around 16 million eggs at a time. Females mature at 50 to 80cm, dependant on locality and environmental conditions. After laying the eggs, they provide no parental care.

Adult Nile perch occupy all habitats of a lake with sufficient oxygen concentrations, while juveniles are restricted to shallow or nearshore environments. A fierce predator that dominates its surroundings, the Nile perch feeds on fish (including its own species), crustaceans, and insects; the juveniles also feed on zooplankton.

Ways of cooking

Bake, barbecued; broiled, fried; poached or steamed,

I have check that Nile Perch are found listed in Kosher list

also listed in the article Kosher passover price list - PDF

Nile Perch, Baked Cantonese-Style (P, TNT)
Source: adapted from "Jewish Action," Winter 2004 edition, by Helen Nash
Serves: 4

1" piece fresh ginger root, peeled and cut into thin slices
4 flounder fillets
Kosher salt
3 tbsp. soy sauce, lite
3 tbsp. dry white wine
2 tsp. sesame oil
1/2 tsp. sugar
Freshly ground pepper
3 scallions, including the green part, cut into 2" julienne strips-match sticks

Preheat the oven to 400°F.

Scatter half of the ginger root on the bottom of a baking dish that is large enough to fit the fish. Lightly season the fillets, with salt and pepper. Fold the ends of each fillet underneath itself to form a small rectangular packet. Per author--The silvery connective tissue should be on the inside of the packet).

In a small bowl, combine soy sauce, wine, sesame oil, sugar, and pepper. Pour this mixture over the fish and scatter the remaining ginger and scallions over it.

Cover the pan tightly with foil, and bake in the center of the oven for 15 minutes or until the center of the fish has changed color. Spoon the sauce and the scallions (without the ginger) over the fish and serve.

Author's Notes:
This is an easy dish to prepare and serve. You can pre-plate it, served over a bed of steamed rice combined with peas, snow peas or sugar snaps. Or you can serve it in the dish that you baked it in, with rice and vegetables on the side.

Poster's Notes:
I couldn't find any ginger root so I used ginger powder.

The original recipe called for flounder.

I used Tamari sauce for the soy sauce. I used toasted sesame oil for the sesame oil.

I made this recipe last night with Nile Perch and not folded up. My husband thinks it could use some crushed garlic and a bit more pepper than I used. The first time I make something, I try to be cautious.

Posted by Adina Rosenstein

Carman's Muesli bar

2008-01-22T13:39:00.001+08:00

This afternoon in my local store NTUC Fairprice I have found another add on product for Carman Mueli bars. Apricot and almond muesli bars. Both have Kosher - parve - AFIC Halal authority Australia - this cost less about $3.99 per box. got myself two boxes.

Apricot and almond muesli Bars contain lightly toasted wholegrain Oats with honey, cinnamon, cracked almonds and apricot pieces, soft and chewy. Kosher - parve - AFIC Halal authority Australia
Wheat free, High in Fibre, No preservatives 6 Big Bars 270g Net

http://www.carmansfinefoods.com.au

Classic fruit muesli bars contains lightly toasted wholegrain oats with honey, cinnamon, gourmet nuts and dried fruit, soft and chewy Kosher - parve - AFIC Halal authority Australia

Low GI; high in fibre, wheat free, No preservative, 6 big bars 270g net

Major sponsor for Cancel Bowel research trust

The Difference in Being Jewish and Being Torah Observant

2008-01-15T09:48:00.000+08:00

The Difference in Being Jewish and Being Torah Observant
By Rabbi Yehudah ben Shoemyr

Being Jewish is unlike any other thing in the world. For when you say "Jewish" you can either refer to an ethnicity or a religion, or both!

I Cor. 7: 17-19
19 But as God hath distributed to every man, as the Lord hath called every one, so let him walk. And so ordain I in all churches.

18 Is any man called being circumcised? let him not become uncircumcised. Is any called in uncircumcision? let him not be circumcised.

19 Circumcision is nothing, and uncircumcision is nothing, but the keeping of the commandments of God.

What Rav Sha'ul is saying is that if you are a Jew (circumcised) when you come to Messiah; don't become like a Gentile (uncircumcised).

And likewise if you are a Gentile and you do not have to convert and become a Jew to keep the commandments and serve Adonai. Gentiles indeed have their place and purpose in the body. But there is also no ban if one sincerely wishes to become a Jew through the process of conversion.

For a Gentile who comes to the Faith they can either officially convert if they so desire and become a full fledged Jew, or they can remain a Gentile and be as Acts records, a G-d Fearer (Acts 15) (See: "To Circumcise or Not to Circumcise, That is the Question" in the book "Get Back to the First Century" by Rabbi Yehudah ben Shomeyr).

However, even though it was left up to the Gentile if they wanted to convert or not, it was almost expected of them after they began to serve YHWH and learn how to keep Torah. Many people misinterpret the writings of Rav Shaul and say we don't have to keep circumcision. Okay, this is the crux of the issue.

The Judaisers argued "You must be circumcised to be saved. Circumcise first, teach Torah later." Rav Shaul said, "If you think your foreskin is your ticket to heaven you are sorely mistaken. What sense does it make to circumcise first, only to have the convert disagree with some of the commandments and say, ""This is not for me.", and splits. In this instance the circumcision would have been all in vain, thus harming YHWH's name and reputation, and our reputation among the goyim (gentiles) by publicly professing YHWH, His Torah, and His Messiah, then live contrary to that, no, teach Torah first then circumcise."

The reputation and responsibility of being circumcised is comparable to that of Christian baptism. A potential convert to Judaism under went a year of training in the Torah (Acts 15:19-21). My point being is that following Torah, obeying Torah is not the same thing as being Jewish.

There are not two covenants, one for Jews and one for Gentiles, for both Hebrew and Gentiles (mixed multitude) accepted Torah upon themselves when the Torah was given at Sinai (Exodus 12:38, Ex. 19:8) (See: "Torah: All for One and One for All" in the book "Get Back to the First Century" by Rabbi Yehudah ben Shomeyr). There is not
one faith, two expressions.

The Torah is incumbent upon every believer. Granted, not all 613 Commandments apply to one person. Some are for Men, Women, Kings, Israeli Farmers and some are for the Levitical Priests, but there are some that is applicable to all and not to be confused with "Jewish Customs".

For example, kippot (head covering) have become a custom, albeit based on Torah, but not specifically mentioned in Torah. But tzitzit (fringes) (Num. 15:37-41) on the other hand is a commandment for everyone, not just for Jews.

You don't have to eat challah bread, chullin, gefillta fish, lox and bagels or a falafel, but you do have to eat kosher (See: "The Root of Kashrut" in the book "Get Back to the First Century" by Rabbi Yehudah ben Shomeyr).

"For most Christians, the commandments which they have a problem with are commandments which deal with the Sabbath, Feasts, dietary laws, and miscellaneous things like tzitziyot (fringes), mezuzahs, beards, etc. These things are dismissed as "Jewish rituals, just for the Jews to do until Christ came."

Yet the Bible nowhere singles out these commandments from the rest of the Torah and says that they are just
for the Jews. Nor does the Bible say that these commandments would be abolished by the coming of the Messiah. People think of these things as Jewish practices only because Christians abandoned them centuries ago, and the Jews have continued to practice them. But the Bible does not give one set of rules for Jews and a different set of rules for non-Jewish believers. "Ye shall have one manner of law, as well for the stranger, as for one of your own country: for I am YHVH your G-d." (Lev.24:22)." – Daneil Botkin of Gates of Eden publication

Most Jews agree on observing all 613 Mitzvot, but we all differ on how, and to what extent we keep the Commandments. The way any particular Jewish sect keeps the Commandments is called, "Halakah", meaning, the way one walks. Keeping Torah doesn't mean one looses their cultural distinctiveness.

In Judaism there is Sephardic Jews, Yemenite Jews, Ashkenazi Jews, Netzari Jews etc. These are all Jews
who follow and keep Torah. Yet within these and other groups, there is enough room for them to keep Torah in their own way, and maintain their unique cultural identity, such as dress, food, music, customs etc. Each group has their own way of tying tzitzit, and laying teffilin. The Torah says to do them, but not how. Culture and custom
help define this, as Frank Sinatra sang, "I did it my way!" And each group's way of fulfilling the Commandments vary and are so pregnant with meaning and depth. And so too, I see no problem with Gentiles who accept the Commandments of Torah, the Messiah and serve the G-d of Israel but decide not to official convert to have their own customs that distinguish them from Jews, as long as the customs do not violate the Laws of G-d. For example, I have a good friend from Burundi Africa who is a master drummer; he indeed can use those drums and his talents
to worship YHWH in a Torah way.

However, remaining a Gentile and not officially converting does not make a Gentile a "second class citizen" but they will be certain things a Gentile will not be able to do, and places they will not be able to go.

This is because certain commands were given to the Jews, not as a double standard, for these particular commandments are not of a moral nature, but are in commemoration of the Exile from Egypt. For instance and uncircumcised man may not eat of the Passover lamb (Exd. 12:48). But since the Temple is not standing and we therefore do not sacrifice lambs, eat them, nor even have lamb to eat at modern seders this has become a moot point. However, when the Temple is rebuilt and Passovers will be as they were back then, a Gentile can come to the seder, but not eat of the lamb. In a similar way a non-Levite cannot eat of sacrificial meat (Lev. Ch.7, Ch.22). Speaking of the Temple, there is a section called the court of the Gentiles in which a Torah Observant Non-Jew may worship, but he cannot go any further unless he officially converts to Judaism.

Many would site that the 7 Noachide Laws are for the Gentiles. However, that is purely a Rabbinical invention based in Torah. I do not believe in the Noachide Laws for reasons stated above.

Yeshua didn't come to start a new religion, but to bring into fullness the original one and desires everyone to be apart of it in their own cultural way.

Ocean Spray Cran-Raspberry, From Concentrate, 48 fl oz

2008-01-03T13:30:00.001+08:00

Ocean Spray Cran-Raspberry, From Concentrate, 48 fl oz

Ocean Spray

Kosher
18% Juice
Fat Free
Pasteurized
Best When Serve Chilled

Kedem Raspberry Sparkling Grape Juice (Kosherbyte)

2008-01-03T13:27:00.000+08:00

Kedem Raspberry Sparkling Grape Juice (Kosherbyte)

Kosherbyte

25.4 Fl Oz
Certified Kosher By Nationally Recognized Organization
Raspberry Flavor; No Alcohol
Decorative Bottle
Gold Foil Top

[Kosher] Langers product that are Kosher products

2008-01-03T13:17:00.000+08:00

Langers All Pomegranate Juice, From Concentrate, 32 fl oz

Langers Pomegranate Juice Cocktail, From Concentrate, 64 fl oz

Langers Pomegranate Cranberry Juice Cocktail, From Concentrate, 64 fl oz

Langers Pomegranate Blueberry Juice Cocktail, From Concentrate, 64 fl oz

Langers Cranberry Raspberry Juice, 100% Juice, 64.00 fl oz

Mountain Sun Pure Blends Pomegranate & Black Cherry Juice, Unsweetened, 32 fl oz (Walnut Acres)

Terefah

2007-12-24T00:23:00.000+08:00

n181. It is forbidden to eat a "Terefah" (Shemot 22:30).

Terefah

any food, food product, or utensil that, according to the Jewish dietary laws (Kashrut, q.v.), is not ritually clean or prepared according to law and is thus prohibited as unfit for Jewish use. Terefah is thus the antithesis of kosher (“fit”). The broad connotation of terefah derives from a more specific prohibition against eating meat that has been “torn” by a...

Kashrut

...and birds must be slaughtered according to a ritual that, if violated, makes the meat “unfit” for use. Food ritually unfit, for whatever reason, is called “forbidden” (terefah), the opposite of kosher (“fit,” or “proper”). Because animal blood may not be eaten, meat must undergo a ritual process of presoaking and “salting”...

kosher

...kosher is also used to describe, for instance, such objects as a Torah scroll, water for ritual bathing (mikvah), and the ritual ram's horn (shofar). When applied to food, kosher is the opposite of terefah (“forbidden”); when applied to other things, it is the opposite of pasul (“unfit”).

Zav and Zavah are states of ritual impurity in Judaism arising from abnormal bodily discharges; for men the state is termed zav, and for women it is termed zavah. The Jewish regulations and existence of these states have a biblical basis[1][2], and further specification of these rules exists in the Jewish Oral Law; Orthodox Judaism views the Shulchan Aruch as being particularly authoritative on these matters, and it has extensive discussion about the subject. Normal menstruation is explicitly excluded from the biblical regulations concerning zavah[3], and is treated with separate requirements known as niddah[4]; the ejaculation of semen is also treated as being distinct from zav, and is given requirements known as keri[5].

n183. It is forbidden to eat the “Gid-HaNasheh” (Beresheet 32:33).

Gid haNasheh - The Forbidden Vein

Whether one may not eat it: Pesachim 22a
Whether one may not Benefit from it: Pesachim 22a
Forbidden Vein from a Wild Animal: Pesachim 23b
Eating the Forbidden Vein from a Corpse: Pesachim 47b; Makkot 22a
Whether the vein is permitted for benefit along with the Corpse containing it: Pesachim 23b
Whether Veins are considered to be Meat and contribute taste, or not: Pesachim 22a, 23b
Whether there is an extra prohibition against the Forbidden Vein from a Forbidden Species: Pesachim 22a
Lashes for eating this: Makkot 21b
Liability for cooking and eating gid hanasheh [sciatic neurovascular bundle] in milk on Yom Tov: Beitzah 12a-b

Can Non-Kosher Animals be used Kosherly?

2007-12-05T00:53:00.000+08:00

Article was send to my egroup, Rabbi Yehudah share interest question for us to think about.

Can Non-Kosher Animals be used Kosherly?
By Rabbi Yehudah ben Shomeyr

I recently had a most thought provoking question by an online friend of mine that I have thought about briefly, but I honestly never really considered… and I'm a Rabbi! Now my answer will be strictly held to the Scriptures for I'm sure there is some Talmudic technicalities and such pertaining to this subject.

So can Jews were pearl necklaces that come from the unclean oyster?

Well can the Gates to the New Jerusalem be made of pearl (Rev. 21:21)?

Interestingly enough the techellet (blue dye) we wear on our tzitzit comes from a recently rediscovered sea snail, and might I remind you that Eliyahu the Navi (Prophet) of G-d was feed my unclean ravens (I Kings 17:4)? The Patriarchs and other Biblical persons road camels, donkeys and horses all unclean animals and to ride them require touching.

I will say that a Jewish Tradition concerning the World to Come, that we will be permitted to eat what was considered unclean in this current world.

So, can we use violin bows that use horse hair? I don't know ask the Jewish violinist Yitzhak Pearlman. Is there such a thing as "kosher glue"? Can we touch pigskin footballs or use boar hair brushes, etc.? To my understanding we may not touch a carcass of a dead animal, (Lev. 17:15-16, Lev.5:2, Lev. 11:8), but again this is dealing with the consumption of such meat. I see now prohibition of slaughtering an unclean animal to use for practical or esthetic purposes.

Granted a Kohen (Priest) and one who has taken a Nazarite vow is held to a higher standard and is prohibited from touching any unclean animal or things (Lev.22, Num. 6).

Let us remember the state of uncleanness is not a sin Yeshua Messiah was unclean much of the time by the places he went (sick people's house, grave yards where demon possessed people lived, etc.) and the people he was around. It's an unavoidable fact of life, with the wars and Native peoples who lived in our lands, how do we know if the ground we walk on contains a dead body?

The state of "uncleanness" is mostly in regards not being allowed to coming to the Temple, Tabernacle, or handling Holy Objects and in our day is solved by a simple Mikvah (Baptism) and will be unclean until evening.

Shalom,
--Rabbi Yehudah

NTUC Fair price Name of Vegetables

2007-11-19T15:47:00.000+08:00

Can you guess the above veg and fruit what are the names?

NTUC Fair price names of vegetables

I have problem naming the vegetables, I did a list naming vegetable know how they look like.

white Raddish (Bai luo Bok),
Bringal (purple colour) short bringal pale purple colour- Kio
Thai aloe vera (big leaf), Brocolli from China,
Bitter gourd large, cucumber, chinese leek are short,
Kai lan large stem no leaf,
indonesia celery; "snake mealow"
winter melon slice packed; china kai lan packet,
China shanghai green packet; Luffa (loofah cylinder)
China Chye Sim - short stem packed
Indonesia chye sim long stem large leaf; Baby kai lan very short;
Australia baby carrot - orange colour (for western steak meal)
Purple Cabbage slice half packed;
French bean (shi ji tou)
US celery - long
Caulifower (white colour) bai chai hua
Australia Carrot (orange colour long side)- Hong luo Bok
baby size spinach - stem very thin n short with roots
China round cabbage - light leaf greenish colour (leaf easy soft tender)
China Wong Bok (long cabbage)
Beijing cabbage - Ko leh chai
US iceberg Lettuce (Sheng Chai)
FP Leaf mustard (Kai choy) - have a bitter slight spice taste, cook with fish ball. Karmel sweetie grapefruit

Root vegetable
Sweet potato; Japanese sweet potato; Local sweet potato; Russet potato; Brastagi granola potato; old ginger, Austraial sweet potato baby green,
Green Burdock (long root stick)
lotus root - no soil wrapping
large spring onion
long string cluster clove white skin wrapping garlic
Japanese green pumpkin small side, orange in size

NTUC Fair price scale and fin fish Name list

2007-11-19T15:43:00.000+08:00

NTUC Fair price SCALE AND FIN FISHE NAMES list

Silver Trevally; Red snapper, Black Pomfret, Greasy Groupers, Yellow -Tail fursilier, Japanese seabass, Tilapa (reddish white) Kembong fish, Black spot thread fin fish, Song fish head (plastic wraping), selar (plastic wrapping)

Fish fillet or steak plastic wrapping

Song fish head (fresh water fish), Norway Salmon fish fillet, smelt fish, Kunming fish

Sea Cucumbers are not Kosher marine animal

2007-11-19T11:40:00.000+08:00

Why the Sea Cucumbers are considered unclean marine species

Sea cucumbers (Class Holothuroidea) are cylinder-shaped invertebrate animals that live in seas worldwide. They are found in a variety of sea floor habitats, from warm tropical waters to cold deep sea trenches. These nocturnal animals have a life span of about 5 to 10 years.

Anatomy: The body of the sea cucumber is elongated, leathery and muscular; spines are contained with the skin. These echinoderms have no arms, but do have five-part symmetry. Surrounding the mouth are 8 to 30 tentacles (modified tube feet). Five double rows of tube feet (with tiny suction cups) run along the body; they are used for crawling along the sea bed or anchoring to a rock. A sea cucumber breathes by pumping sea water in and out of an internal organ called a respiratory tree. Some sea cucumbers burrow into the sea floor. Sea cucumbers have no brain. The biggest sea cucumber, the tiger's tail sea cucumber (Holothuria thomasi), is about 2 m long - most sea cucumbers are much smaller than this.

Diet: Sea cucumbers eat decaying matter that floats in the water or is in the sand.

Sea cucumbers are generally scavengers, feeding on debris in the benthic layer. Their diet consist of plankton and other organic matter found in the sea. One way they might get a supply of food is to position themselves in a current where they can catch food that flow by with their tentacles when they open. Another way is to sift through the bottom sediments using their tentacles. They can be found in great numbers beneath fish farms.

They have the peculiar adaptation of expelling first sticky threads, perhaps to incapacitate predators, and then their internal organs when startled by a potential predator. These organs can then be regrown.

Sea cucumbers reproduce by releasing sperm and ova into the ocean water. Depending on conditions, one organism can produce thousands of gametes.

Enemies: Sea turtles, crustaceans, many fish, and people eat sea cucumbers. Sea cucumbers can expel most of their internal organs to confuse predators - they later regrows the organs. Some sea cucumbers' bodies contain toxins that can deter attackers.

Sea cucumber is one of the most unique foodstuffs in Chinese community cuisine. It is highly valued for its supposed medicinal properties. The flesh of the animal is "cleaned" in a process that takes several days. Trepang is often purchased dried, and rehydrated before use. The product is used in Chinese stews and braised dishes due to its gelatinous texture but is unappetising on its own. In Japanese cuisine, Konowata is made of cured sea cucumber entrails from which they extract, salt, and cure. It is considered a major delicacy. However as kosher observant this food is out of our food list as it is not kosher although it may seem good.

I saw on TV that the sea cucumber was cut half and throw back to sea, it was said that they can grow back to its normal size again, amazing

[Health] The usefulness of Folic Acid

2007-11-19T11:38:00.001+08:00

Folic acid (folate)

Definition:
Folic acid is a water-soluble vitamin in the B-complex group.

Alternative Names:
Vitamin B9; Folate; Diet - folic acid; Pteroylglutamic acid

Function:

Folic acid works along with vitamin B12 and vitamin C to help the body digest and utilize proteins and to synthesize new proteins when they are needed. It is necessary for the production of red blood cells and for the synthesis of DNA (which controls heredity and is used to guide the cell in its daily activities).

Folic acid also helps with tissue growth and cell function. In addition, it helps to increase appetite when needed and stimulates the formation of digestive acids

The Good Vitamin Acid, Folic Acid

Folic acid is one of the vitamin members that makes up the Vitamin B complex. Also known as folacin and folate, this nutrient serves the body in several ways. While important for all age groups, folic acid is especially important for pregnant women. Unfortunately, many people fail to meet the recommended daily allowance, which can have real health consequences, especially for pregnant women.

Folic acid is important from the first milestone of life, beginning at conception. In fact, if a couple is considering getting pregnant, the woman should ensure her folic acid consumption is up to par to the suggested daily intake levels. Many nutritionists recommend that every woman of childbearing age make sufficient folic acid consumption a nutritional priority. Folic acid is vital to the development of the baby from the moment of conception. It can help to prevent sinister birth defects in the brain and spine, called neural tube defects. Spinal Bifida is one of the more well-known of these defects. These types of defects usually occur within the first few weeks of development, which means they happen before the average woman even discovers she is pregnant.

Other age group needs

One important function of folic acid is assisting in the formation of genetic material in each and every cell of the body. Another is the formation of red blood cells essential to transporting oxygen and nutrients throughout the body, as well as tissue growth. Folic acid, according to recent studies, has been associated with such health benefits as protection against Alzheimer's disease, possibly some cancers, and heart diseases. It is also believed to offer a certain degree of protection from strokes.

Deficiencies in folic acid can cause other, less severe health problems. Among them are ulcerations in the mouth, peptic ulcers, inflammation of the tongue, and chronic diarrhea. Folic acid deficiency can also contribute to certain kinds of anemia.

Folic acid is a water soluble nutrient, meaning it evacuates the body with urine, and folic acid stores must be replenished daily. Because of its importance in the reproductive system, it is a good idea to consider taking dietary supplements to ensure that the recommended daily allowance is met.

When picking a dietary supplement, it is important to read and understand the label. This will help ensure you are getting the daily intake levels of the nutrients you're after. For example, a prenatal vitamin will concentrate on different nutrients and levels of intake than a general, all-purpose multivitamin meant to be taken daily.

A lot of what makes up good health is planning and maintaining a routine that ensures the daily consumption of proper nutrients. Folic acid supplements can offer a sure and safe ways of delivering the body's daily requirements of this essential nutrient.

In my own experience, I have given a person age about 50 who had cold palms after taking folic acid, improves blood circulation. I have given to elderly late age 70 help improve in age problem. Doctor did prescript to me folic acid before conception. At pregnancy easy delivery, more breast milk and health babies. Infant and toddler formula milk contain folic acid.

Another stage of very important for child coming to age 12 - 15 years of age is puberty for both male and female. For well form reproductive organ cell. This is an early prevention for infertity later in their adult life.

Where do we get folic acid:

Food Sources:
Beans and legumes
Citrus fruits and juices
Wheat bran and other whole grains
Dark green leafy vegetables
Poultry, pork, shellfish
Liver

Those who do not eat pork or shellfish can eat Beans or legumes, grains stuff. I am not sure if flax seed does help. Problem with some children who does not like to eat vegetables may need to have folic acid supplement. Those taking vegetarian or bean stuff no problem.

Folic acid deficiency may cause poor growth, graying hair, inflammation of the tongue (glossitis), mouth ulcers, peptic ulcer, and diarrhea. It may also lead to certain types of anemias. Toxicity from excessive folic acid intake does not normally occur, as folic acid is water soluble and regularly excreted by the body.

Make your own challah, round or braided.

2007-11-19T11:34:00.000+08:00

Recipe: Challah

Make your own challah, round or braided.

By Claudia Roden

Reprinted with permission from The Book of Jewish Food: An Odyssey from Samarkand to New York, published by Knopf.

Makes 4 Loaves

· 2 tablespoons dry yeast

· 2¼ cups (500 ml) lukewarm water

· ½ cup (100g) sugar

· 4 eggs, beaten, plus 2 yolks or 1 whole egg for glazing

· 1 tablespoon salt

· ½ cup (125 ml) vegetable oil

· About 9 ¼ cups (1 1/3 kg) flour

· Poppy or sesame seeds (optional)

Dissolve the yeast in the water with 1 teaspoon of the sugar. Beat well and leave 10 minutes, until it froths.

In a very large bowl, lightly beat the eggs. Then add the salt, sugar, and oil and beat again. Add the frothy yeast mixture and beat well. Now add the flour gradually, and just enough to make a soft dough that holds together, mixing well, first with a large spoon, then working it in with your hands. Knead vigorously for about 15 minutes, until it is very smooth and elastic, adding flour if the dough is too sticky. Pour a little oil in the bowl and turn the dough, so that it is greased all over. Cover the bowl with plastic wrap and put it in a warm place to rise for 2‑3 hours, or until it has doubled in bulk. Punch the dough down and knead again, then divide into four pieces to make 4 loaves.

To make round challah: Take 1 piece of dough, roll it between your palms, and pull it out into a long fat rope about 18 inches (46 cm) long and 2 inches (5 cm) thick—a little fatter at one end. Take the fatter end and put it in the middle of an oiled baking sheet, then coil the rest of the rope around it like a snail. Continue with the remaining 3 pieces.

To make braided challah with 3 strands: Divide 1 piece of the dough into 3. Roll each piece between your palms and pull into long thin ropes about 18 inches (46 cm) long and 1¼ inches (3 cm) wide. Pinch 1 end of all the strands together and plait them: bring the rope on the right over the middle one, then bring the one on the left over it and continue to the end. Pinch the ends together and tuck them under the loaf. You may find it, easier to begin plaiting in the middle of the 3 strands and plait towards the 2 ends. Continue with the remaining 3 pieces.

Place the 4 loaves on well‑oiled baking sheets, leaving plenty of room for them to expand, then leave to rise for 1 hour, or until doubled in bulk. Now brush gently with the beaten egg yolks or if you want to sprinkle with poppy or sesame seeds, brush first with the whole beaten egg (the seeds stick better if the white is there too). Bake in a preheated 350° F (180°C) oven for 30‑40 minutes or until the loaves are beautifully golden-brown. They are done if they sound hollow when you tap the bottoms.

Variations for Sweet Challahs:

Add ½ cup (125 ml) honey to the beaten eggs.
Add ¾ cup (100 g) raisins and knead them into the dough after it has risen and been punched down.

Copyright 1996 by Claudia Roden. Claudia Roden is one of England’s leading food writers; her New Book of Middle Eastern Food is now regarded as a classic work. The Book of Jewish Food won both the André Simon and Glenfiddich Awards.

Grilled Asian Beef Steak And Summer Squash

2007-11-19T11:32:00.000+08:00

Try this at home cooking

Grilled Asian Beef Steak And Summer Squash
Contributed by Eileen Goltz

Ingredients

1 teaspoon vegetable oil
1 beef skirt steak (about 1-1/2 pounds)
3 medium zucchini or yellow summer squash,
cut lengthwise in half
Salt and pepper

Marinade:
1/4 cup soy sauce
1/4 cup finely chopped green onions
2 tablespoons water
2 tablespoons packed brown sugar
1-1/2 tablespoons dark sesame oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/4 teaspoon pepper

Instructions

Combine the marinade ingredients in small bowl. Remove and reserve 1/4 cup. Place the skirt steak and remaining marinade in resealable plastic bag and close it. Turn the bag to coat the meat. Marinate in refrigerator 6 hours to 12 hours, turning occasionally. When ready to cook remove the steak from marinade and discard the marinade. Brush the squash lightly with oil; sprinkle with salt and pepper, as desired. Place steak and squash on grid over medium heat. Grill steak, uncovered, 10 to 13 minutes for medium rare to medium doneness, turning occasionally. Grill squash 15 minutes or until tender, turning occasionally. Place reserved marinade in small saucepan; heat until hot. Carve steak across the grain into thin slices; spoon hot reserved marinade over beef. Serve with squash.

Serving Size

Makes 6 Servings

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .

Why do believer observe the Kosher?

2007-11-19T11:28:00.001+08:00

Why do believer observe the Kosher?

Keep Kosher because we want to be healthy fit while we were still in the earthy service for the Lord. It is not the means to get right with God. Only through putting the trust in the redemption blood of Yeshua Ha Moshiach (Jesus) and the indwelling of Ruach Ha Kodesh, walking a life obedience to His Word that is a person is true spiritual Kosher. True Spiritual Kosher is in the heart and it is one that is born again, non carnal, regenerating of spiritual dead soul back to life that is eternal.

We keep kosher because It is a testimony or role model to the unbelieving world, that God is our creator of Universe, He knows best what is good for human. Our way we walk as believer is also vital important than keeping Kosher. God wants His people to be distinctive from what is clean and what is profane. It also is the welfare of God for all mankind to eat healthy. There are many religious also practice eating clean food that does not make a person get to Heaven. In Keeping kosher a believer can realise that most of the food are also a symbolic of undesirable characteristic of man's lifestyle that is not pleasing to God that we have keep out.

some information about Renin, Pepsi and Coca cola

2007-11-19T11:21:00.000+08:00

I have posted this article on Messianic Torah Truth Seeker egroup, I decided to repost here as it is useful guide.
RENNET INFORMATION

Rennet is a substance used to coagulate milk, causing it to separate into solids (curds) and liquid (whey). The active enzyme in rennet is called rennin or chymosin (EC 3.4.23.4). The chief use of rennet is in the making of cheese and junket. The enzyme reacts with Îº-casein on the surface of the casein micelle particles in the milk. This in the presence of calcium ions causes the coagulation of the casein micelles to form a curd. Commercially, rennet is sold in liquid, powder, and tablet forms.

Rennin reacts specifically with Îº-casein, cleaving the protein between the amino acids phenylalanine(105) and methionine (106), producing two fragments. The soluble fragment (residues 106-169) which becomes part of the whey is known as glyco macro peptide and contains the glycosylation sites for Îº-casein. The other component (residues 1-105) is insoluble.

The most common source of rennet is the abomasum (fourth stomach) of slaughtered, milk-fed new-born cow calves or other young ruminants such as camels or goats. Traditionally rennet was prepared by washing and salting the stomachs of animals shortly after slaughter. The rennet was then hung up and dried until needed.

BE SAFE GET KOSHER PRODUCT NON KOSHER CHEESE HIGHER CHANCE OF MILK MIX WITH MEAT

PEPSI INFORMATION

Pepsin is a digestive protease (EC 3.4.23.1) released by the chief cells in the stomach that functions to degrade food proteins into peptides.

According to American Heritage Dictionary, pepsin derives from the Greek word pepsis, meaning digestion (peptein: to digest).

Pepsin was discovered by Theodor Schwann in 1836. It was the first animal enzyme to be discovered.

Pepsin are expressed as a pro-form zymogen, pepsinogen, whose primary structure has an additional 44 amino acids.

In the stomach, chief cells release pepsinogen. This zymogen is activated by hydrochloric acid (HCl), which is released from parietal cells in the stomach lining. The hormone gastrin and the vagus nerve trigger the release of both pepsinogen and HCl from the stomach lining when food is ingested. HCl creates an acidic environment which allows pepsinogen to unfold and cleave itself in an autocatalytic fashion, thereby generating pepsin (the active form). Pepsin may then cleave the dietary proteins into smaller peptides. These peptides may be further digested by other proteases and eventually absorbed by the body.

Pepsin is stored as pepsinogen so it will only be released when needed, and does not digest the body's own proteins in the stomach's lining.

COCA-COLA INGREDIENT FORMULA

The Coca-Cola formula is The Coca-Cola Company's secret recipe for Coca-Cola. As a publicity marketing strategy started by Robert W. Woodruff, the company presents the formula as one of the most closely held trade secrets in modern business that only a few employees know or have access to. Experienced perfumers and food scientists - today aided by modern analytical methods - can easily identify the composition of food products.

Published accounts say it contains or once contained sugar, caramel, caffeine, phosphoric acid, coca leaf and kola nut extract, lime extract, flavoring mixture, vanilla and glycerin. Merchandise 7X is the "secret ingredient" in Coca-Cola and has remained a secret since its invention in 1886. The description of the ingredient is kept in a security vault in a bank in Atlanta, Georgia. Alleged syrup recipes vary greatly, and Coca-Cola reluctantly admits the formula has changed over the decades. The formula was changed in 1935 with the help of Rabbi Tobias Geffen of Atlanta to allow it to be certified kosher.

In a much-publicized corporate disaster, Coca-Cola introduced New Coke in 1985. After public outcry, the recipe was restored to the original formula.

Recipes for other soft drinks and productsâ€”Pepsi-Cola, KFC chicken and McDonald's special sauceâ€”are also closely-guarded trade secrets, but the Coke formula certainly attracts the most attention.

Recipe 1

This recipe is attributed to a sheet of paper found in an old formulary book owned by Coca-Cola inventor, John S. Pemberton, just before his death (U.S. measures):

Ingredients:
- 1 oz caffeine citrate
- 3 oz citric acid
- 1 fl oz extract vanilla
- 1 qt lime juice
- 2Â½ oz flavoring
- 30 lb (14 kg) sugar
- 4 fl oz fluid extract of coca (decocainized flavor essence of the coca leaf)
- 2Â½ gal water
- Caramel sufficient
Flavoring:
- 80 Oil orange
- 40 Oil cinnamon
- 120 Oil lemon
- 20 Oil coriander
- 40 Oil nutmeg
- 40 Oil neroli
- 1 qt alcohol
Directions:
- "Mix caffeine acid and lime juice in 1 quart boiling water add vanilla and flavoring when cool. Let stand for 24 hours."

This recipe does not specify when sugar, coca, caramel or the rest of the water are added.

Source: Mark Pendergrast. For God, Country, and Coca-Cola: The Definitive History of the Great American Soft Drink and the Company That Makes It. New York: Basic Books, 2000. ISBN 0465054684.

[edit]

Recipe 2

This recipe is attributed to pharmacist John Reed.

30 pounds (14 kg) of sugar
2 US gallons of water
1 quart of lime juice
4 ounces of citrate of caffeine
2 US fluid ounces of citric acid
1 ounce of extract of vanilla
6 drams (3/4 US fluid ounce) of fluid extract of cola

[edit]

Recipe 3

This recipe is from Food Flavorings: Composition, Manufacture and Use (2nd Ed.) 1968 by Joseph Merory (AVI Publishing Company, Inc., Westport, CT). Makes one U.S. gallon (3.8 L) of syrup. Yield (used to flavor carbonated water at 1 fl oz per bottle): 128 bottles, 6.5 fl oz (192 ml).

Mix 2,400 grams of sugar with just enough water to dissolve (high-fructose corn syrup may be substituted for half the sugar).
Add 37 grams of caramel, 3.1 grams of caffeine, and 11 grams of phosphoric acid .
Extract the cocaine from 1.1 grams of coca leaf (Truxillo growth of coca preferred) with toluol;dry the cocaine extract.
Soak the coca leaves and kola nuts (both finely powdered; 0.37 gram of kola nuts) in 22 grams of 20 percent alcohol.
California white wine fortified to 20 percent strength was used as the soaking solution circa 1909, but Coca-Cola may have switched to a simple water/alcohol mixture.
After soaking, discard the coca and kola and add the liquid to the syrup.
Add 30 grams of lime juice (a former ingredient, evidently, that Coca-Cola now denies) or a substitute such as a water solution of citric acid and sodium citrate at lime-juice strength.
Mix together 0.88 gram of lemon oil, 0.47 gram of orange oil, 0.20 gram of cassia (Chinese cinnamon) oil. 0.07 gram of nutmeg oil, and, if desired, traces of coriander, lavender, and neroli oils, and add to 4.9 grams of 95 percent alcohol.
Shake.
Add 2.7 grams of water to the alcohol/oil mixture and let stand for twenty-four hours at about 60 Â°F (15.5 Â°C). A cloudy layer will separate.
Take off the clear part of the liquid only and add the syrup.
Add 19 grams of glycerine (from vegetable source, not hog fat, so the drink can be sold to Jews and Muslims who observe their respective religion's dietary restrictions) and 1.5 grams of vanilla extract.
Add water (treated with chlorine) to make 1 gallon of syrup.

One should be aware that today, Coca-Cola production employees do not dry the cocaine extract as listed above. Quoting from Early Years of Coca-Cola : "... the coca leaves used today are "spent" leaves - the leftovers of the cocaine-extraction process - and therefore the drink contains no trace of the stimulant." (See also Industrial uses of Coca). It should be noted, however, that it is impossible to completely remove all traces of the coca stimulant and small amounts still exist in the drink today. [citation needed]

MY COMMENTS

I understand from my own experience that there are some healing effect for coca cola possible gastric flu.

Are Ace Light Yakult cultured milk Kosher?

2007-11-15T16:56:00.000+08:00

Does anyone here knows if Yakult are "Kosher"

Presently I have with me this product Ace Light Yakult cultured milk drink. It is Probiotics Drinks

I seem to notice that kosher milk does not lactic acid so it is safe for those who are alergic to milk.

What is Yakult?

Yakult is a fermented milk drink made by fermenting skim milk powder and sugar with the beneficial bacteria Lactobacillus casei Shirota strain. This bacterium helps to replenish the good bacteria in the small intestine, ensuring that our digestive system works efficiently and effectively.

Yakult (ヤクルト, Yakuruto^?) is a Japanese probiotic yogurt-like product made by fermenting a mixture of skimmed milk with a special strain of the bacteria Lactobacillus casei Shirota. Yakult Honsha Co., Ltd. (株式会社ヤクルト本社, Kabushiki-gaisha Yakuruto Honsha^?) (TYO: 2267) It was created by Minoru Shirota who graduated from the Medical School of Kyoto University in 1930. In 1935, he started manufacturing and selling Yakult. Official claims state that the name is derived from jahurto, an older form of jogurto, the Esperanto word for "yogurt".^[1]^[2] Since then, Yakult has also introduced a line of beverages for the Japanese market that contain Bifidobacterium breve bacteria, and has also used its lactobacilli research to develop cosmetics. More recently, the Yakult Honsha played a major role in developing the chemotherapy drug irinotecan (Camptosar, CPT-11).^[3]

Yakult also owns one of Japan's major baseball franchises, the Tokyo Yakult Swallows.

Today, Yakult is sold in 28 countries^[4], although its bacteria cultures are provided from a mother strain from Japan regardless of production location.

Sugar (sucrose) to help keep the bacteria alive
Skim milk powder
Glucose
Natural flavours
Live Lactobacillus casei Shirota strain
Water

The Ace Light Yakult cultured milk drink contains 30 billion live Lactobacillus casei shirota strains from Japan that reaches the intestines alive where it helps to increase beneficial bacteria, decrease harmful bacteria and improve the environment of the intestines thus helping to maintain intestinal health.

It is state as halal application but does not have certified kosher.

The culture milk drink

ingredients consist of fructose, Maltitol, dried skim milk, glucose, flavoring, live Lactobacillus casei shirota strain.

it is known that skim is the removal of lactic acid element. This drink has low sugar element suitable for diabetic patient too

Links: 贝斯特蔻雪儿食品公司 http://www.bests-kosher.com/

I also found out the following produce is consider kosher certified

BIFIDOPHILUS FLORA FORCE®
It is Certified Kosher by:
KO-Kosher Service

Benefits:
• Improves immune system function.
• Helps maintain female vaginal and urinary tract health.
• Helps promote intestinal health in children.
• May support respiratory health in children.
• Helps synthesize B vitamins.
• Helps maintain a healthy balance of friendly bacteria
• Supports immune function

NSP Bifidophilus Flora Force now contains two additional strains, Lactobacillus casei and Lactobacillus rhamnosus, to add to the beneficial effects of Lactobacillus acidophilus and Bifidobacterium longum. To ensure product potency, short and long chain fructo-oligosaccharides (FOS), were blended into this formula.

Kosher meat only at the Synagogue in Singapore

2007-10-23T23:12:00.000+08:00

In Singapore we do not have Kosher certified meat poultries, beef and mutton sold in our supermarkets. To buy kosher certified meat we have to buy it from our Synagogue in Singapore a mini kosher shop. We could not possible afford to buy Kosher certified meat as a daily consumption. However if we have Jewish visitor we might consider buying kosher certified from the Jewish Synagogue for our Jewish visitors.

If Kosher certified meat is easily available like those in US or any place where there is populated Jewish community. I probably would choose Kosher certified meat as my first choice. As a consumer we have not witness the rearing process how clean animals are fed and the slaughtering process, it is not in our means of control. We are not consume meat thru tears, hunting, electrocution also involves in Strangling.

The some characters of hunters such as Nimrod, Esav and Yishma'el are excellent hunter, they have similar character idolatry, does not love Hashem, lack compassion of animals, having lust of the flesh.

When I buy I chose those clean meat that have indicated proper slaughtering to lessen the suffering animal, such as kosher certified, if not available next to chose is "halal" certified clean meat (Lev 11) but are certainly not kosher certified as under Rabbinical law.

Although the clean meat is not kosher certified it is our responsiblity as a consumer part to drain away the blood and remove the fats from the meat. As consumer we do this as the Torah has commanded us not consuming blood and fats, so remove the veins, blood and fats before we eat.

Base on the teaching in Acts 15:19-21:- Therefore I judge that we should not trouble those from among the Gentiles who are turning to Elohim, but that we write to them to abstain from things polluted by idols, from sexual immorality, from things strangled, and from blood. For Moshe has had throughout many generations those who preach him in every city, being read in the synagogues every Shabbat."

As a Non-Jew, Why I chose "halal" certified meat or poultry if kosher meat are not available or too costly. These are the conditions for slaughtering are such:

The blade must be very sharp
The animal must be alive just before the slaughter
Both the animal's windpipe and gullet (channel for food and drink) must be completely cut

Slaughtering of Poultry

Prior to the slaughtering process, the Manager/Supervisor and the slaughterer shall conduct pre-slaughtering test to ensure that the poultry is not dead due to electrical stunning. This is performed by adjusting the correct electrical voltage to suit the poultry of varying sizes. Three or four birds will be tested by going through the stunner. Meanwhile, the water level in the blood drainage compartment must be kept to the minimal to ensure that the poultry's head is not fully immersed in the water.

In this second stage of the control system, the qualified slaughterers must strictly comply with the slaughtering requirements where the poultry is killed by cutting the windpipe, the gullet and the jugular vein with a sharp object (e.g. knife) to inflict a precise cut. In order to ensure optimal concentration and prevent fatigue during slaughtering, the speed of the moving shackle, on which the poultry is hung, shall not be too fast. In addition to that, the slaughterers shall rotate duties with other qualified slaughterers every half an hour.

employees to verify and ensure that the animal's windpipe, gullet and jugular vein are completely cut and rendered dead before it reaches the boiler.

And again I say "halal" certified poultries, beef and muttons are not kosher certified. If you are strict kosher observant that is not suitable for you.

Kosher Vegetable n "chazaka check"

2007-10-08T18:53:00.000+08:00

This is not kosher certified vegetable and fruit wash solution.

To remove pesticide from the fruits effectively. Use Fruit and Vegetable wash solution 450ml which cleans away all pesticide residues from the fruits and vegetable and also freshens them, it is easy rinse off formula leaves no chemical residues making it absolutely safe. It is product of Malaysia sold in NTUC Fairprice. Only 1 teaspoon on 5 litres of water.

Without solution I probably use a piece of cotton wool and scrub gently on to the vegetable leafs and stems in icy cold water. I notice Kai lan, grapes have a layer white coat on the fruits and leafs. Gentle cleansing use soft cotton wool or very soft sponge set aside for washing fruit and vegetables. It was said that veggies avoid soaking on water too long would destroy the nutrient values. I also check for any bugs or worms

Kosher Vegetable n "chazaka Checks" check online to find out what product available. If you are following strict kosher

The CRC website gave good suggestion tips on "chazaka check", the following procedure should be followed:

The vegetable must be washed thoroughly in cold water with either a small amount of a kosher vegetable wash or a soap solution such as dish liquid.*

The vegetables are then removed from the water. If there are insects found in the water, the process should be repeated until no insects are found in the water. Then three samples or batches of the vegetable must be checked and if no bugs are found, the remaining produce may be used without further checking.

Obtain a printable PDF version of this policy by clicking here.

* PLEASE NOTE: not recommend the use of salt water or vinegar to properly remove insects from fruits and vegetables.

Visit the CRC website on fruit n vegetable policies

http://www.crcweb.org/kosher/consumer/fruit_veg_policy.html

Does cooking reduce pesticide residues?

Processing, including cooking, generally reduces the level of pesticides in food. This is because processing can break down the pesticides, or remove the part of the plant that carries the residue.

Raw and Cooked Foods Should Be Processed Separately

Food items should be stored in suitable containers and properly covered;
Uncooked or unprocessed food items should be kept separate from ready-to-eat food;
Uncooked food should be stored below ready-to-eat food in the refrigerator; and
Prevent drips from thawing food so as to avoid contaminating other food items;

Equipment and Utensils

Keep food contact surfaces clean. Wash and sanitize them between uses if necessary;
Use chopping boards and utensils of different colours to handle uncooked and ready-to-eat food;
Never place ready-to-eat food in containers that have just been used to keep raw meat or live seafood;
When handling ready-to-eat food, avoid touching them directly with bare hands;
Use clean and sanitized utensils when handling
ready-to-eat food; and
Avoid using towels to wipe food contact surfaces of equipment because towels may easily harbour germs and dirts.

Kosher Soup Mix

2007-10-08T18:42:00.000+08:00

Product Description
Low Fat; Low cholesterol. 4 Servings of hearty soup. Delicate strips of carrots and leek, diced celery and peas are simmered together in rich chicken broth with rosetti pasta to make this herb-flecked soup taste home made. Kosher for meat only under supervision of the Chief Rabbinate Haifa.

Cooks in 5 minutes. Low fat; Low cholesterol. 4 Servings of hearty soup. Sliced potatoes, onions, carrots, zucchini, and celery together with peas in a deliciously seasoned broth give this colorful soup loads of appetite appeal. Product of Israel.

[Kosher Living] Is it kosher to donate blood, organ transplant, scientifically experiment, animal organ transplant

2007-09-21T07:17:00.000+08:00

In my own person conscience, to do all this ultimate purpose a life is save when most needed as long as no moral violation from the Torah perspective, no idolatry and incest is involved and there is a genuine need to save life.

As far as in Singapore laws is concern moral issues and even interfaith issues are honored and respected such as of blood, organs, stem cells etc are often discuss in parliament before any approval has been made legal.

I do not know if Singapore continue to honour the moral value and respect faith obligations in the future days to come we have to be constant updated and keep inform of all issue raised. Do voice your concerns as much as you can, if you have any doubt.

If you have doubt of donation do inquire the organization concern which source is it channel to for what purpose before donation. Every donor should be comfort to whom he or she is willing to give or donate. Ultimately there must be genuine life saving need and the Name of Yeshua is glorified.

I read the book on the Kosher life by Rabbi Ron Isaacs - some of issue below are discussed and approve and some certain aspect not approved

Organ transplants of the person upon death - Most rabbinic authorities in all branches of Judaism would permit the donation of one's organs to benefit another. Two main issues work in tandem with the issue of organ transplantation.

1. Saving a person's life and acting kindly to others are values so sacred in Judaism that if a person's organ can be used to preserve someone else's life, using the organ in that way is actually an honor to the deceased.

2. Enabling a person to live through a donation of an organ is an act of hesed (kindness); and the fact that the organ is a gift freely given is an important part of how both the donor and the recipient perceive it.

In the book entitle "The Second Jewish book of why" written by Rabbi Alfred J. Kolatch, he wrote about "the lifesaving Principle teaching in Torah":

The lifesaving principle (Pikuach nefesh in Hebrew) is undoubtedly the most basic of all principles in Jewish law that is the fact life above the laws, preserve life to enable one to keep the commandments. Its source is biblical. Leviticus 18:5 says "Observe My commandments, which if a man do, he shall live by them." And Deuteronomy 30:9 states "I have set before you life and death, blessing and curse. Choose life so that you and your offspring may live. From these verse, the Rabbis concluded that there is no higher priority than saving a life one's own as well as that of one's fellow man.

The use of animal or artificial organs is permissible and serves to help solve two of the major ethical problems regarding transplants. The first is the moral problem of assuring that a vital organ is not remove from a legally living person (so that the transplantation is not an act of murder).

The other is the practical problem of providing enough organs for those who need them. ........an statement raise "if we may eat the flesh of animals under the kosher dietary laws, then we may certainly use animal parts for saving life, we have a moral and religious obligation to use them, and they do not even have to be from a Kosher animal. However from my point of view I would not want to have pig organ in human body, pigs have parasite in their flesh.

Another issue on donate one's body to science for a medical student to dissect as part of his or her education... The majority of rabbinic would argue that to allow use of one's body parts for medical science is both an honor to the deceased and a real mitzvah in that it helps the living. Of course, one must have the express written permission of the deceased's family.

Objection to the donation of one's body for science center around the desecration of the body and the delay in its burial after death...... Many others do not object to the use of bodies of persons who gave their consent in writing, provided that the dissected parts are carefully preserved so as to be eventually buried with due respect according to Jewish law.

Is it kosher to declare some offically dead? .... if doctors are able to use a dying person's heart or vital organ such as kidney etc to save the life of an awaiting transplant patient... Dr Doctor able to indicating cessation of spontaneous brain activity be sufficient to determine death. ( a brain dead)

Donate blood no problem as long as it saves lives not for person gain and profit - make money. In Singapore, usually blood donation exercise to store blood bank should a sudden emergency crisis occurred.

Not Kosher - Judaism would not permit people to sell their body parts for a profit.

Quotes from

We may cure and save ourselves with all things, even those that are forbidden, except those things that are connected with idolatry, incest and murder - Rabbi Elliot Dorff

The authorized removal of the eyes of a deceased person in order to restore sight to the blind is not an act of mutilation, which is forbidden, but the act of healing and restoration, which in Jewish law takes precedence over almost all other religious injunctions ( CCAR Yearbook vol 53, 1953, p 153)

One who is sick and in danger of death, and the physican tells him that he can be cured by certain object or material that is forbidden by the Torah, he must obey the physician and be cured (Maimonides)

You shall live by them, but you shall not die because of them (Talmud Yoma 85b)

Whoever saves one life, it is as if he saved the entire world. (Mishnah, Sanhedrin 4:5)

Unkosher fish Hoki (macruronus novaezelandiae) also known as Blue Hake

2007-08-30T14:18:00.000+08:00

To check out for Non-Kosher fish list
http://www.kashrut.com/articles/fish/#non-kosher

Please take note that this Hoki (macruronus novaezelandiae) also known as Blue Hake sold in food store are Non - Kosher fish. Recognize the fish above shown so when you see food store you will know if it is Kosher or not. Hoki fish have Deciduous scales: meaning temporary, falling off scales, at certain life cycle of fish life it will loses its scales then becomes non scale fish. Some Islamic groups believes it to be Haram (not permissive) because it does not have scales.

Who are selling it?

Check also with Long John Silver and Burger Kings both are serving fish burger derive from Hoki fish, as for Mcdonald may use Hoki fish and Pollack (Kosher) please check with your country to confirm and some Japanese food stores outlets may serve. Most odd or strange looking design fish are usually non-kosher. Rattail shows like eel like structure. More information about this fish.

The blue grenadier, hoki, blue hake, New Zealand whiptail, whiptail or whiptail hake, Macruronus novaezelandiae, is a merluccid hake of the genus Macruronus, found around southern Australia, and New Zealand, at depths of between 10 and 1,000 m. Its length is between 60 and 120 cm.

The blue grenadier is similar in appearance to the rattails, with large eyes and a very elongate tapering body ending in a pointed tail consisting of the fusing of the second dorsal fin and the anal fin. There is a short spinous first dorsal fin. This fish-eating carnivore has a large mouth containing sharp pointed teeth used to catch and eat lantern fish, its main prey, but crustaceans and squid are also taken.

Body colour is pale blue-green above, silver on the sides and belly, and the fins are darker.

Gefilte fish

2007-08-30T10:50:00.000+08:00

Common names: German carp, European carp, scaled carp, leather carp, mirror carp, bulgemouth bass, king carp, Israeli carp.

Scientific name: Cyprinus carpio

Size: Varies - 9 inches to 3 foot long and weights of 2 to 30 pounds(1 to 14 kgs).

Features and benefits: The fish has a heritage in native Europe and Asia as the menu for royalty as a delicacy food. As the cost of protein based foods escalates, utilization of over-abundant and inexpensive fishes as substitutes will be found. Carp are relatively easy to acquire and are inexpensive. Carp has the preeminent advantage over such fish as the black bass, trout, grayling, and others in that it is a vegetable feeder. Carp when processed, can taste a good deal better than some so-called game species. Carp can be baked, pickled, smoked, steamed, fried, prepared as gefilte fish, or put into chowders or soups. It can be ground and stuffed into sausages or made into appetizing fish spreads, patties, or pies

Gefilte fish (Yiddish: געפֿילטע פֿיש) are poached fish patties or balls made from a mixture of ground deboned fish, most commonly carp. They are popular in the Ashkenazi Jewish community. Use to serve Passover, shabbat, Parve. Gefilte fish kosher can be purchase in the Jewish Shul here in Singapore kosher shop at waterloo street.

In traditional recipes for gefilte fish, the fish is first deboned, often while still at the market. Next, the fish is ground into a paste along with eggs, onions and bread or matzoh meal and then stuffed back into the skin of the deboned fish, giving it the name gefilte (filled or stuffed, compare the German gefüllte). The whole stuffed fish is then poached with carrots and onions. When prepared this way, it is usually served in slices. In this way, not only could the work of picking fish bones at the table be avoided, but the quantity of fish could be extended by the added ingredients, so that each member of a family could receive a portion even if the family could not afford a large quantity of fish.

In much modern preparation, including commercial preparation, gefilte is not stuffed inside of a fish skin. Nowadays, the ground fish mixture is shaped into balls or thick patties and poached in a fish stock made from the head and bones of the deboned fish. The poached balls are usually chilled and often served with a horseradish-vinegar sauce known as chrain (of which there are two varieties— "red" chrain and "white" chrain, that is, mixed with or without red beet) or with plain, ground horseradish.

Gefilte fish being served with sliced carrots.

Gefilte Fish

3 pounds ground fish ( 2 lbs. whit and 1 lb. pike)
4 medium onions, ground
1/2 cup matzo meal
4 eggs beaten
1 teaspoon pepper
5 teaspoons salt
3-5 teaspoons sugar (add more if you like a sweeter fish)
3 carrot stalks
2 celery stalks
1 parsnip, peeled (optional)
1 onion, scored
1 teaspoon salt
3 garlic cloves
1/4 teaspoon pepper
2 tablespoons sugar

Combine the first seven ingredients in your mixing bowl and mix on medium speed. Fill 1/2 a Dutch Oven with water. Add the vegetables and spices into the pot and bring to a boil. Wet the palms of your hands and form oval shaped balls and gently drop them into the boiling water. Allow to simmer covered for 1 1/2 hours.

For Rolls: Wet a sheet of parchment paper. Crumple it and wring out the excess water. Shake it out and place flat on a smooth surface. Pour the gefilte fish mixture in the middle of the sheet. Wrap the paper around the mixture and twist the ends tightly. Cook as you would the fish balls.

More Gefilte Fish recipes : http://www.kosherquest.org/html/Gafilta_Fish.htm

Hain - Pure Food Iodized Sea salt

2007-08-24T01:50:00.000+08:00

HAIN - PURE FOOD IODIZED SEA SALT

This salt supplies iodide a necessary nutrient made from evaporated sea water NT Wt 26 (1 LB 10 oz) 737g; Ingredient: salt calcium silicate (anticaking agent) Dextrose Potassium iodine, sodium Bicarbonate. available in Tanglin jason Market place.

Sea salt is formed from the natural evaporation of ocean water, generally in man-made pools near a protected shoreline. Sea salt is 98% sodium chloride, compared to table salt's 99.9% purity. The remaining 2 percent can be trace minerals such as iron, magnesium, sulfur or iodine. Unlike table salt, which is mined from land-based sources, natural sea salt does not contain added sugar, anti-caking ingredients or potassium iodide. Sea salt is also considered Kosher, which means it has been approved by rabbis for use by observant Jews.

Makes food delicious and does not have additives, with moderate amount good for those experience high blood pressure.

Usage of the salt

Salt is an excellent cleaning agent, by itself or in combination with other substances. A solution of salt and turpentine restores the whiteness to yellowed enameled bathtubs and lavatories. A paste of salt and vinegar cleans tarnished brass or copper. a strong brine poured down the kitchen sink prevents grease from collecting and eliminates odors.

Salt helps destroy moths and drives away ants. A dash of salt in laundry starch keeps the iron from sticking and gives linen and fine cottons a glossy, like-new finish. A thin paste of salt and salad oil removes white marks caused by hot dishes or water from wooden tables.

Kosher symbols of kosher product sold in Singapore

2007-08-22T15:12:00.000+08:00

This are the following Kosher symbol found in Kosher product sold in Singapore retail market and supermarkets

Kosher promotion - NTUC supermarket 22 Aug 2007

2007-08-22T14:24:00.000+08:00

http://www.jif.com/products/details.asp?prodID=325

Nutrition Facts Serving Size 2 Tbsp. (32g) Calories 190 Calories from Fat 130
Amount/Serving	%DV *
Total Fat 16g Saturated Fat 3g Trans Fat 0g Cholesterol 0mg Sodium 150mg Total Carbohydrate 7g Dietary Fiber 2g Sugars 3g Protein 8g Iron Vitamin E Riboflavin Niacin	25 % 16 % 0 % 6 % 2 % 9 % 4 % 15 % 2 % 20 %
Percent Daily Values are based on a 2,000 calorie diet Not a significant source of vitamin A, vitamin C, and calcium.* ngredients MADE FROM ROASTED PEANUTS AND SUGAR. CONTAINS 2 PERCENT OR LESS OF: MOLASSES, PARTIALLY HYDROGENATED VEGETABLE OIL (SOYBEAN), FULLY HYDROGENATED VEGETABLE OILS (RAPESEED AND SOYBEAN), MONO- AND DIGLYCERIDES AND SALT.

NTUC promotion this week Given free smucker Goober chocolate Nt wt 12 oz 340 g also is a Kosher product - product of USA D

http://www.carmansfinefoods.com.au/index.html

Low GI rating of 53

wheat free; high fibre; all GM FREE; KIDS CONNECT APPROVED

The Glycemic Index (GI) of food ranks carbohydrates based on their immediate effect on blood glucose (sugar) levels. Carbohydrates that break down slowly and release glucose gradually into the blood stream have a low GI and generally help control hunger and provide more sustained energy throughout the day. All of Carman's products are low GI.
This product on offer promotion lower price.

Häagegen-Dazs some offer price but I think it is still very expensive

Kosher fish list

2007-08-21T20:55:00.000+08:00

Kosher Fish list example such as below:
There is no prohibition against eating fish blood, other than the fact that people may think that a person is eating prohibited blood, and ritual slaughter is not required. The scales must be true scales that can be removed without damaging the skin of the fish. only clenoid and cycloid scales are valid according to the Torah.

Albacore See: Mackerels
Alewife See: Herrings
Amberjack See: Jacks
Anchovies (Family Engraulidae). Including: European anchovy (Engraulis encrasciolus), North of California anchovy (Engraulis mordax).
Angelfishes and butterfly fishes (Family Chaetodontidae). Including: Angelfishes (Holacanthus species, Pomacanthus species).
Atlantic Pomfret or Ray’s Bream (Brama brama)
Ballyhoo See: Flyingfishes
Barracudas (Family Sphyraenidae) Including: Barracudas and kakus (Sphyraena species).
Bass See: Sea Basses. Temperate basses, Sunfishes, Drums
Bigeyes (Family Priacanthidae). Including: Bigeyes or aweoweos (Priacanthus species).
Blackfish See: Carps, Wrasses
Blacksmith See: Damselfishes
Blueback See: Flounders, Herrings, Trouts
Bluefish or snapper blue (Pomatomus saltarix)
Bluegill See: Sunfishes
Bocaccio See: Scorpionfishes
Bombay duck (Harpadeon nehereus)
Bonefish (Albula vulpes)
Bonito See: Cobia, Mackerels
Bowfin Freshwater dogfish, or grindle (Amia calva)
Bream See: Carps, Atlantic pomfret, Porgies
Brill See: Flounder
Buffalo fishes See: Suckers
Burbot See: Codfishes
Butterfishes (Family Stromateidae), Including: Butterfish (Peprilus tracanthus); Pacific pompano (Peprilus similimus); harvestfishes (Peprilus species)
Butterfly fish See: Angelfish
Cabrilla See: Sea Basses
Calico bass See: Sunfishes
Capelin See: Smelts
Carps and minnows (Family Cyprinidae), Including: the carp, leather carp, mirror carp (Cyprinus carpio); Crucian carp (Carassius carassius); Goldfish (Carassius auratus); tench (Tinca tinca); Splittail (Pogonichthys macrolepidotus); Squawfishes (Ptychocheilus species); Scramento backfish or hardhead (Orthodon microlepidotus); Freshwater breams (Abramis species, Blicca species); Roach (Rutilus rutilus).
Carosucker See: Suckers
Caviar (Must be from a kosher fish) See: Trouts and whitefishes (salmon), Lumpsuckers (non-kosher), Sturgeons (non-kosher).
Cero See: Mackerels
Channel bass See: Drums
Char See: Trouts
Chilipepper See: Scorpionfishes
Chinook salmon See: Trouts
Chup See: Trouts, Sea chubs
Cichlids (Family Chichilidae), Including: Tilapias (Tilapia species); Mozambique mouthbrooder (Tilapia mossambica); Cichlios (Cichlasoma species); Rio Grande perch (Cichlasoma cyanoguttatum)
Cigarfish See: Jacks
Cisco See: Trouts
Coalfish See: Codfishes
Cobia, cabio, or black bonito (Rachycentron canadum)
Cod, cultus, black, blue, or ling. See: Greenlings, Sablefish
Codfishes (Family Gadidae), Including: Cod (Gadus morhua), Haddock (Melanogrammus aegiefinus); Pacific cod (Gadus macrocephalus); Pollock, saithe, or coalfish (Pollachius virens); Walleye pollock (Theragra chalcogramma); Hakes (Urophycis species); Whiting (Meriangius meriangus); Blue whiting or poutassou (Micromesistius poutassou); Burbot, lawyer, or freshwater ling (lota lota); Tomcods or frostfishes (Microgradus species).
Coho salmon See: Trouts
Corbina or Corvina, See: Drums
Cottonwick See: Grunts
Crapplie See: Sunfishes
Creville See: Jacks
Croacker See: Drums
Crucian carp See: Carps
Cubbyu See: Drums
Cunner See: Wrasses
Dab See: Flounders
Damselfishes (Family Pomacentridae). Including: Blacksmith (Chromis punctipinnis); Garibaldi (Hypsypops rubicunda).
Doctorfish See: Surgeonfishes
Dolly Varden See: Trouts
Dolphin fishes or mahimahis (Coryphaena species) Not to be confused with the Mammal called Dolphin or Porpoise, which is non-kosher.
Drums and croakers (Family Sciaenidae), Including: Seatrouts and carvinas (Cynoscion species); Weakfish (Cynoscion nebulosus); White seabass (Cynoscion nobillis); Croakers (micropogon species, Bairdiella species, Odontoscion species); Silver perch (Bairdiella chyrsura); White or King croaker (Genyonemus lineatus); Black croaker (cheilottena saturnum); Spotfin croaker (Roncador stearnsi); Yellowfin croaker (Umbrina roncador); Drums (Pogonias species, Stellifer species, Umbrina species); Red drum or channel bass (Sciaenops ocallata); Freshwater drum (Aplodinotus grunniens); Kingfishes or king whitings (Menticirrhus species); California corbina (Menticirrhus undulatus); spot or lafayette (Leiostomus xanthurus); Queenfish (Seriphus politus); Cubbyu or ribbon fish (Equetus umbrosus).
Eulachon See: Smelts
Flounders (Families Bothidae and Pleuronectidae). Including: Flounders (Paralichthys species, Liopsetta species, Platichthys species,etc.); Starry flounder (Platichthys stellatus); Summer flounder or fluke (Paralichthys denatus); Yellowtail flounder (limanda ferrugina); Winter flounder, lemon sole or blackback (Pseudopleuronectes americanus); Halibuts (Hippoglossus species); California halibut (Paralichthys Californicus); Bigmouth sole (Hippoglossina stomata); Butter of scalyfin sole (Isopsetta isolepis); "Dover" sole (Microstomus pacificus); "English" sole (Parophrys vetulus); Fantail sole (Xystreurys liolepis); Petrale sole (Eopsetta jordan); Rex sole (Glyptocephalus zichirus); Rock sole (Lepidopsetta bilineata); Sand Sole (Psettichthys melanostictus); Slender sole (Lyopsetta exillis); Yellowfin sole (Limanda aspera); Pacific turbots (Pleuronichthys species); Curlfin turbot or sole (Pleuronichthys decurrens); Diamond turbot (Hypsopsetta guttulata); Greenland turbot or halibut (Reinhardtius hippoglossoides); Sanddabs (Citharichthys species); Dabs (Limanda species); American plaice (Hippoglossoides platessoides); European plaice (Pleuronectes platessa); Brill (scophthalmus rhomus). But not including: European turbot (Scophthalmus maximus or Psetta maximus).
Fluke See: Flounders
Flyingfishes and halfbeaks (Family Exocoetidae); Flyingfishes (Cypselurus species, and others); Ballyhoo or balao (Hemiramphus species).
Frostfish See: Codfishes
Gag See: Sea basses
Garibaldi See: Damselfishes
Giant kelpfish (Heterostichus rostratus)
Gizzard shad See: Herrings
Goatfishes or surmullets (Family Mullidae). Including: Goatfishes (Mullus species, Pseudupeneus species); Wekes or goatfishes (Mulloidichthys species, Upeneus species); Kumu (Parupeneus species); Red mullet (Mullus surmuletus).
Gobies (Family Gobidae), Including: Bigmouth sleeper or guavina (Gobiomorus dormitor); Sirajo goby (sicydium plumieri)
Goldeye and mooneye (Hiodon alosoides and Hiodon tergisus).
Goldfish See: Carps
Grayling See: Trouts
Graysby: See: Sea basses
Greenlings (Family Hexagrammidae), Including: Greenlings (Hexagrammos species); Kelp greenling or seatrout (Hexagrammos decagrammus); Lingcod, cultus or blue cod (Ophiodon elongatus); Atka mackerel (Pleurogrammus monopterygius).
Grindle See: Bowfin
Grouper See: Sea basses
Grunion See: Silversides
Grunts (Family Pomadasyldae), Including; Grunts (Haemulon species, Pomadasys species); Margate (Haemulon album); Tomtate (Haemulon aurolineattum); Cottonwick (Haemulon melanurum); Sailors choice (Haemulon parral); Porkfish (Anisotremus virginicus); Black margate (Anisotremus surinamensis); Sargo (Anisotremus davidsoni); Pigfish (Orthopristis chrysoptera).
Guavina See: Gobies
Haddock See: Codfishes
Hake See also Codfishes
Hakes (Family Meriucciidae), Including: Hakes (Merluccius species); Silver hake or whiting (Meriuccius bilinearis); Pacific hake or meriuccio (Meriuccius productus)
Halfbeak See: Flying fish
Halfmoon See: Sea chubs
Halibut See: Flounders
Hamlet See: Sea basses
Hardhead See: Carps
Harvestfish See: Butterfishes
Hawkfishes (Family Cirrhitidae). Including: Hawkfishes (Cirrhitus species).
Herrings (Family Clupeidae), Including: Atlantic and Pacific herring (Clupae harengus subspecies); thread herrings (Opisthonema species); Shads (Alosa species); Shad or glut herring, or blueback (Alosa aestivalis); Hickory shad (Alosa mediocris); Alewife or river herring (Alosa pseudoharengus); Gizzard shads (Dorosoma species); Menhadens or mossbunkers (Brevoortia species); Spanish sardines (Sardineila anchovia); European sardine or pilchard (Sardina pilchardus); Pacific sardine or pilchard (Sardinops sagax); Spart (Sprattus sprattus)
Hind See: Sea bass
Hogchocker See: Soles
Hogfish See: Wrasses
Horse mackerel See: Jacks
Jack Mankerel See: Jacks
Jacks and Pompanos (Family Charangidae) Including: Pompanos, palometas, and permits (Trachionotus species); Amberjacks and yellowtails (Seriola species); California yellowtail (Seriola dorsalls); Scads and cigarfish (Decapterus species, Selar species, Trachurus species); Jack mackerel or horse mackerel (Trachurus symmetricus); Jacks and uluas (Caranx species, Carangoides species); Crevalles (Caranx species); Blue runner (Caranx crysos); Rainbow runner (Elagatis bipinnulata); Moonfishes (Vomer species); Lookdown (Selene vomer); Leatherback or lae (Scomberoides sanctipetri); BUT NOT INCLUDING: Leatherjacket (Oligoplites saurus).
Jacksmelt See: Silversides
Jewfish See: Sea basses.
John Dory (Zeus faber)
Kelpfish See: Giant Kelpfish
Kingfish See: Drums, mackerels
Ladyfish, or tenpounder (Elops saurus)
Lafayette See: Drums
Lake Herring See: Trouts
Lance or Launce See: Sand lances
Largemouth bass See: Sunfishes
Lawyer See: Codfishes
Leatherback See: Jacks
Lingcod See: Greenlings
Lizardfishes (Family Synodontidae)
Lookdown See: Jacks
Mackerel See also: Jacks
Mackerels, Atka See: Greenlings
Mackerels and tunas (Family Scombridae), Including: Mackerels (Scomber species, Scomberomorus species, Auxis species); Spanish mackerels, cero, and sierra (Scomberomorus species); King mackerel or kingfish (Scomberomorus cavalla); Bonitos (Sarda species); Wahoo (Acanthocybius solanderi); tunas (Thunnus species, Euthynnus species); Skipjack tunas (Euthynnus or Katsuwonus species); Albacore (thunnus alalunga) But not including: Snake mackerels
Mahimahi See: Dolphin fishes
Margate See: Grunts
Menhaden See: Herrings
Menpachii See: Squirrelfishes
Merluccio See: Hakes
Milkfish or awa (Chanos chanos)
Mojarras (Family Gerreidae) including: Mojarras (Eucinostomus species, Gerres species, Diapterus species)
Monkeyface prickleback or eel (Cebidichthys violaceus)
Mooneye See: Goldeye
Moonfish See: Jacks
Mossbunker See: Herrings
Mouthbrooder See: Cichlids
Mullet See: Goatfishes
Mullets (Family Mugilidae) including: Mullets and amaamas (Mugil species); Uouoa (Neomyxus chaptallii); Mountain mullets or dajaos (agonostomus species)
Muskellunge See: Pikes
Mutton hamlet See: Sea basses
Muttonfish See: Snappers
Needlefishes (Family Beslonidae) Needlefishes or marine gars (strongylura species, Tylosuru species)
Opaleye See: Sea clubs
Palometa See: Jacks
Parrotfishs (Family Scaridae) including: Parrotfishes and uhus (Scarus species, Slparisoma species)
Perch See also: Temperate basses, Drums, Cichlids, Surfperches, Scorpionfishes
Perches (Family Percidae) including: Yellow perch (Perca flavescens); Walleye, pike-perch, or yellow or blue pike (Stizostedion vitreum); Sauger (Stizostedion canadense)
Permit See: Jacks
Pickerel See: Pike
Pigfish See: Grunts
Pike See also: Perches
Pikes (Family Esocidae) including; Pike (esox lucius); Pickerels (Esox species); Muskellunge (esox masquinongy)
Pike-perch See: Perches
Pilchard See Herrings
Pinfish See: Porgies
Plaice See: Flounders
Pollock. See: Codfishes
Pomfret. See: Atlantic pomfret
Pompano See: Jack, Butterfishes
Porgies and sea breams (Family Sparidae). Including: Porgies (Calamus species, Diplodus species, Pagrus species); Scup (Stenotomus chrysops); Pinfish (Lagodon rhomboides); Sheepshead (Archosargus probatocephalus)
Porkfish See: Gruntts
Poutassou See: Codfishes
Prickleback See: Monkeyface prickleback, Rockprickleback (non-kosher).
Queenfish See: Drums
Quillback See: Suckers
Rabalo See: Snooks
Ray’s bream See: Atlantic pomfret
Red snapper See: Snappers
Redfish See: Scorpionfishes, Wrasses
Roach See: Carps
Rock bass See: Sunfishes
Rockhind See: Sea basses
Rockfish See: Scorpionfishes. Temperate basses
Rosefish See: Scorpionfishes
Rudderfish See: Sea chubs
Runner See: Jack
Sablefish or black cod (Anoplopoma fimbria)
Sailors choice See: Grunts
Saithe See: Codfishes
Salmon See: Trouts
Sand lances, launces, or eels (Ammodytes species)
Sardine See: Herrings
Sargo See: Grunts
Sauger See: Perches
Scad See: Jacks
Scamp See: Sea basses
Schoolmaster See: Snappers
Scorpionfishes (family Scorpaenidae), Including: Scorpionfishes (Scorpaena species); California scorpionfish or sculpin (Scorpaena guttata); Nohus (Scorpaenopsis species); Redfish, rosefish, or ocean perch (Sebasters marinus); rockfishes (Sebasters species, Sebastodes species); Pacific ocean perch (Sebastes alutus); Chilipepper (Sebastes goodel); Bocaccio (Sebastes paucipinus); Shortspine thornyhead or channel rockfish (Sebastolobus alascanus)|
Scup See: Porgies
Sea bass See also: Temperate basses, drums
Sea basses (Family Serranidae) including: Black sea basses (Centropristis species); Groupers (Epinephelus species, and Mycteroperca species); Rockhind (Epinephelus adscensionis); Speckled hind (Epinephelus drummondhayi); Red hind (Epinephelus guttatus); Jewfish (Epinephelus itajara); Spotted cabrilla (Epinephelus analogus); Gag (Mycteroperca microlepis); Scamp (Mycteroperca phenax); Graysby (petrometopon cruentatum); Mutton hamlet (Alphestes afer) Sand bass, kelp bass, and spotted bass (Paralabrax species)
Sea bream See: Porgies
Sea chubs (Family Kyphosidae) including: Bermuda chug or rudderfish (Kyphosus sectatrix); Opaleye (Girella nigrican); Halfmoon (Medialuna californiensis)
Seaperch See: Surfperches
Searobins (Family Triglidae); Searobins (Prionotus species)
Seatrout See: Drums, Greenlings, Steelhead
Shad See: Herrings
Sheepshead See: Porgies, Wrasses
Sierra See: Mackerels
Silversides (Family Athernidae) including: Whitebait, spearing, or silversides (Menidia species); California grunion (Leurusthes tenuis); Jacksmelt (Atherinopsis californiensis); Topsmelt (Atherinops affinis)
Sirajo goby See: Gobies
Skipjack See Mackerels
Sleeper See Gobies
Smallmouth bass See Sunfishes
Smelts (Family Osmeridae) including: Smelts (Osmerus species); Capelin (Malotus villosus); Eullachon (Thaleichthys pacificus)
Snapper blue See: Bluefish
Snappers (Family Lutjanidae) including: Snappers (Lutjanus species); Schoolmaster (Lutjanus apodus); Muttonfish or mutton snapper (Lutjanus analis); Red snapper (Lutjanus campechanus); Yellowtail snapper (Ocyurus chrysurus); Kalikali (Pristipomoides sieboldi); Opakapaka (Pristipomoides microlepis); Onaga (Etelis carbunculus)
Snooks (Family Centropomidae) including: Snooks or rabalos (Centropomus species)
Sockeye salmon See: Trouts
Sole See also: Flounders
Soles (Family Soleidae), Including: Sole or true sole (solea solea); Lined sole (Achirus lineatus); Hogchoker (Trinectes maculatus).
Spadefishes (Family Ephippidae). Including: Spadefishes (Chaetodipterus species)
Spanish mackerel See: Mackerels
Spearing See: Silversides
Splitttail See: Carps
Spot See: Drums
Sprat See: Herrings
Squawfish See: Carp
Squirrelfishes (Family Holocentridae), Including: Squirrelfishes (Holocentrus species); Menpachii (Myripristis species).
Steelhead See: Trouts
Striped bass See: Temperate basses
Suckers (Family Catostomidae). Including: Buffalo fishes (Ictiobus species); Suckers (Catostomus species, Moxostoma species); Quillbacks or carpsuckers (Carpiodes species)
Sunfishes (Family Centrarchidae). Including: Freshwater basses (Micropterus species); Largemouth bass (Microterus salmoides); Smallmouth bass (Micropterus dolomieui); Sunfishes (Lepomis species); Bluegill (Lepomis macrochirus); Warmouth (Lepomis macrochirus); Rock bass or red eye (Ambloplites rupestris); Crappies or calico basses (Pomoxis species)
Surfperches (Famly Embiotocidae). Including: Surfperches (Amphistichus species, Hyperprosopon species); Seaperches (Embiotoca species, Hypsurus species, Phanerodon species, Rhacochilus species); Black perth (Embiotoca jacksoni); Pile perch (Rhacochilus vacca); Shiner perch (Cymatogaster aggregata). Surgeonfishes (Family Acanthuridae). Including: Surgeonfishes and tangs (Acanthurus species, Zebrasoma species); Doctorfish (Acanthurus chirugus); Unicornfishes or kalas (Naso species).
Tang See: Surgeonfishes
Tarpon (Megalops atlantica)
Tautog See: Wrasses
Temperate basses (Family Percichthyidae). Including: Striped bass or rockfish (morone saxatillis); Yellow bass (Morone mississippiensis); White bass (Morojne chrysops); White perch (Morone americana); Giant California sea bass (Stereolepis gigas)
Tench See: Carps
Tenpounder See Ladyfish
Threadfins (Family polynemidae) including: Blue bobo (Polydactylus approximans); Barbu (Polydactylus virginicus); Moi (Polydactylus sexfilis)
Tilapia See: Cichlids
Tilefishes (Family Branchiostegidae) including: tilefish (Logholatilus chamaeleonticeps) Ocean whitefish (Caulolatilus princeps)
Tomcod See: Codfishes
Tomtate See: Grunts
Tomsmelt See: Silversides
Tripletail (Lobotes surinamensis)
Trouts and whitefishes (Family Salmonidae) including: Atlantic salmon (Salmo salar); Pacific salmons (Oncorhtnchus species); Coho or silver salmon; sockeye, blueback or red salmon; chinook, king or spring salmon; pink or humpback salmon; chum, dog or fall salmon, Trouts (Salmo species) Brown trout, rainbow trout or steelhead, cutthroat trout, golden trout, Chars (Salvelinus species); Lake trout, brook rout, Arctic char, Dolly Varden, Whitefishes and ciscos (coregonus species and Prosopium species); Cisco or lake herring (Corengonus artedii); chubs (coregonus species); graylings (thymallus Species)
Turbot See Flounder (some non-kosher)
Unicornfish See: Surgeonfishes
Wahoo See: Mackerels
Walleye See: Perches
Walleye pollock See: Codfishes
Warmouth See: Sunfishes
Weakfishes See: Drums
Whitefish See: Trouts, Tilefishes
Whiting See: Codfishes, Hakes, Drums
Wrasses (Family Labridae) including: Hogfishes and aawas (Bodianus species); Hogfish or capitaine (Lachnolaimus maximus); Tautog or blackfish (Tautoga onitis); California sheephead or redfish (Pimelometopon pulchrum); Cunner, chogset, or bergall (Tautogolabrus adspersus)
Yellowtail See: Jacks
Yellowtail snapper See Snappers

Kosher Kikoman packer soya sauce

2007-08-21T17:51:00.000+08:00

Kikkoman® Soy Sauce

F03-4017600-0000

Kikkoman®

1/4 fl oz Naturally brewed. Product of USA Ingredients: Water, wheat, soybeans, salt.

Kosher: KOAA- parve

Kikkoman® Soy Sauce - Travel Size Food Products - Minumus.biz

http://www.minimus.biz/detail.aspx?ID=816

An Kosher alert was send on 5th September 2005 No Longer Certified
• Kikkoman Teriyaki Sauce is no longer kosher certified.

• Kikkoman Soy sauce is reliably certified by the Half Moon K
• Weight Watchers Bread is no longer certified by the Kof-k.

Reformulated
• Due to a change in the ingredients Fanta Pineapple Soda is no longer recommended. The slurpee flavor remains recommended.

http://www.kikkoman.com.au/default.asp

Kosher display for Coca cola products

2007-08-21T17:39:00.002+08:00

Kosher Coca cola product display on the top of lip opening, it must be easy seen. The Coca Cola in Singapore have yet to be kosher certified.

Kee Fish - scale fish

2007-03-23T07:51:00.000+08:00

This is kee fish with yellow tail fish, pinkish on top and pale whitish at the belly part of the body. It has cycloid / ctenoid scales, scale that is can be detach without tearing the skin.

Beware Leaven found in Matzoh products

2007-03-23T07:47:00.000+08:00

One of our 360 Yahoo friend found some leaven in matzoh product here is what she wrote:

WARNING! Leven found in Matzoh products!

Shalom Sisters!

If you have ANY Matzoh products, check them for leavening.
I frond Sodium Bicarbonate (baking soda) in Matzo Ball Mixes.
BTW, it said "use for Passover on carton"! Shocker!

Ma Cohen's Assorted Herring Products

2007-03-01T11:37:00.000+08:00

Ma Cohen’s Assorted Herring Products
Brands:	Ma Cohen's
Products:	Assorted Herring Products
Company:	Sea Fare Foods- Detroit, MI
Issue:	Ma Cohen's Herring Products are certified kosher for Passover when manufactured under special supervision. A limited number of products were manufactured without Passover supervision and were distributed while bearing an unauthorized OU-P symbol. These products have a date code system listing the month, date, and year (i.e. Jan1608). The mislabeled products are being withdrawn from the marketplace. Customers are encouraged to contact the Orthodox Union at 212-613-8148 or via email at kashalerts@ou.org if the mislabeled products are found.

How can I know if a fish is Kosher?

2007-03-01T00:41:00.000+08:00

How can I know if a fish is kosher?

The Torah says that the simanim of kosher fish are “snapir v’ kaskeses”. However the Gemara tells us that all fish that have “kaskeses” have “snapir”, so in practice, all one needs to determine that a fish is kosher is that it has kaskeses! So what exactly is kaskeses? “Kaskeses” is generally translated as scales. Nonetheless, not all scales are considered kaskeses. This is because the Ramban, in his commentary on the Torah tells us “kaskeses” are scales that can be easily removed by hand or with a knife without tearing the skin. Scales that are embedded in a fish (or are not visible to the naked eye) are not “kaskeses”. The Ramban’s definition is universally accepted, and in fact the Rema rules that those scales that cannot be easily removed (according to the parameters that will be discussed below) cannot be called “kaskeses”.

To check if a fish is kosher, one must ascertain that its scales could be properly removed.9 Scales are attached on the side to the fish on that side of the scale which is closer to the head and are not attached on the other side of the scale which is closer to the tail. To remove the scales, one must grasp that side that is not attached and gently pluck it off from the side of the fish.10 If removing the scale did not damage the skin, then the fish is kosher. Scale fish must be place on separate compartment slope or tilted bench for better drainage, cover with more ice in warm climate like Singapore. The Scale fish should be away from the non-kosher fish and other marine animals and cutting has to be kept separate. Be sure to wash the fish immediate after cutting, at home I would wash with salt water.

Fish roes has the same kosher status as the fish they came from. It is important the roe fish remain where it came from and that no ingredient other than salt is is used.

[Kosher Fish Singapore] Fins and Scales fish – Tahor – clean - Daftar ikan

http://www.messianic-torah-truth-seeker.org/Torah/Kashrut/Tahor-clean-Scaled-fish.htm

Message to the Non-Jewish Believer in Yeshua

2007-03-01T00:37:00.000+08:00

Message to the Non-Jewish Believer in Yeshua:

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.

(Acts 15:20) But that we write unto them, that they abstain from pollutions of idols, and from fornication, and from things strangled, and from blood.

Acts 15:29) That ye abstain from meats offered to idols, and from blood, and from things strangled, and from fornication: from which if ye keep yourselves, ye shall do well. Fare ye well. (KJV)

Acts 21:25 we have written non-Jewish believers a letter with our decision.

We told them that they should not eat food sacrificed to false gods, bloody meat, or the meat of strangled animals.
They also should not commit sexual sins."

Keep ourselves pure and free from idolatry and sexual sin.

Learn about Kosher Beef

2007-03-01T00:29:00.000+08:00

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.

Kosher living and diet For Messianic Believers

Biblical Dress code for women

Koshering Meat

Koshering Meat

Removing the Blood

Removing the Blood

What is "Kosher Salt"?

What is "Kosher Salt"?

How to Keep Kosher?

How to Keep Kosher?

Understanding Romans 14:14: Nothing Unclean of Itself?

Understanding Romans 14:14: Nothing Unclean of Itself?

I know and am persuaded in the Master יהושע that none at all is common (Koinos) of itself. But to him who regards whatever to be common (Koinos), to him it is common(Koinos).

Sabun Sertu - Purification Soap

Recipe on how to make Challah bread for Shabbat

Kosher certified Chinese Soy Sauce

Tamarind – Makahm - use for making tamarind water

Tamarind – Makahm

Kosher cattle slaughter 1930

Issue Kosher

Beware of unclean food

Harvest To Harvest

The Kosher Kitchen - Artscroll

The Kosher Kitchen - Feuereisen EditionA Practical Guide

Description:

Poloku Mushroom Seasoning - Vegetarian

The prohibition of eating the sinew of kosher animals's thigh

Clean and Unclean Meats

Elohim’s Definitions

Shechita (shechitah, shehitah, shehita, shehittah) (Hebrew:שחיטה)

Commandment about diet

GNC A-Z Chewable C 500 mg

Details

Keeping our DOUBLE PORTION in balance

Nile perch (Lates niloticus)

Ways of cooking

Carman's Muesli bar

The Difference in Being Jewish and Being Torah Observant

18 Is any man called being circumcised? let him not become uncircumcised. Is any called in uncircumcision? let him not be circumcised.

19 Circumcision is nothing, and uncircumcision is nothing, but the keeping of the commandments of God.What Rav Sha'ul is saying is that if you are a Jew (circumcised) when you come to Messiah; don't become like a Gentile (uncircumcised).

And likewise if you are a Gentile and you do not have to convert and become a Jew to keep the commandments and serve Adonai. Gentiles indeed have their place and purpose in the body. But there is also no ban if one sincerely wishes to become a Jew through the process of conversion.

The reputation and responsibility of being circumcised is comparable to that of Christian baptism. A potential convert to Judaism under went a year of training in the Torah (Acts 15:19-21). My point being is that following Torah, obeying Torah is not the same thing as being Jewish.

The Torah is incumbent upon every believer. Granted, not all 613 Commandments apply to one person. Some are for Men, Women, Kings, Israeli Farmers and some are for the Levitical Priests, but there are some that is applicable to all and not to be confused with "Jewish Customs".

For example, kippot (head covering) have become a custom, albeit based on Torah, but not specifically mentioned in Torah. But tzitzit (fringes) (Num. 15:37-41) on the other hand is a commandment for everyone, not just for Jews.

Ocean Spray Cran-Raspberry, From Concentrate, 48 fl oz

Kedem Raspberry Sparkling Grape Juice (Kosherbyte)

[Kosher] Langers product that are Kosher products

Terefah

Can Non-Kosher Animals be used Kosherly?

NTUC Fair price Name of Vegetables

NTUC Fair price scale and fin fish Name list

Sea Cucumbers are not Kosher marine animal

[Health] The usefulness of Folic Acid

Make your own challah, round or braided.

Recipe: Challah

Make your own challah, round or braided.

By Claudia Roden

Grilled Asian Beef Steak And Summer Squash

Ingredients

Why do believer observe the Kosher?

some information about Renin, Pepsi and Coca cola

Recipe 1

Recipe 2

Recipe 3

Are Ace Light Yakult cultured milk Kosher?

Kosher meat only at the Synagogue in Singapore

Kosher Vegetable n "chazaka check"

Does cooking reduce pesticide residues?

Kosher Soup Mix

[Kosher Living] Is it kosher to donate blood, organ transplant, scientifically experiment, animal organ transplant

Unkosher fish Hoki (macruronus novaezelandiae) also known as Blue Hake

Gefilte fish

Gefilte Fish

Hain - Pure Food Iodized Sea salt

HAIN - PURE FOOD IODIZED SEA SALT

Kosher symbols of kosher product sold in Singapore

Kosher promotion - NTUC supermarket 22 Aug 2007

Kosher fish list

Kosher Kikoman packer soya sauce

Kosher display for Coca cola products

The Kosher Kitchen - Feuereisen Edition
A Practical Guide

19 Circumcision is nothing, and uncircumcision is nothing, but the keeping of the commandments of God.

What Rav Sha'ul is saying is that if you are a Jew (circumcised) when you come to Messiah; don't become like a Gentile (uncircumcised).