Islam, is a way of life, it covers all aspects of human life to make sure that we do what God asks us to do, so we can ensure a better life for all humanity.
One important aspect of the teachings of Islam is the food. Which covers what can we eat (or more precisely what can’t we eat) and how food should be made?
The regulations of Islam regarding the food has tremendous implications on Muslims lifestyle, as well as on the economy (what jobs Muslims can’t work at) and of-course the health. In addition, it has also a social perspective, especially when it comes to the animals we can use to eat and those who we can’t and how these animals should be treated.
It’s important to highlight that Islamic laws (the Sharee’a) gave a significant weight to the Halal food practices and referred to this in many occasions, such in the permissions to sell and buy and the accession of invocations of whom eat Halal.
For the importance of the Halal food definition, an important paper was prepared by several muslim Imams, one remarkable one was “The concept Of Halal Food” by Sheikh Saad Al-Shathri, and here is the summary:
- Non-animal food is Halal by default unless there is a specific reason against that, as in the following bullets
- Food that can cause damage is not Halal- like poison
- Anything that can lead to lose of sobriety, like alcohol and narcotics is not Halal
- Impure food is not Halal
- Pork, dead animals and those with tusk are not Halal
- Animals that eat impure food are not Halal
- Animals are divided into two groups- those who don’t need to go through the “Tathkiyah”- slaughtering according to the Sharee’a like fish and those who do. The second group had to be slaughtered with a sharp knife
- Animals that where killed by electrical shock or strangulation are not Halal. (today, most animals in the west are killed by electrical shock and thus- not Halal)
- The slaughterer has to be adult, sane and Muslim, Christian or Jew.