Jewish religious law (Halakha; Judaic law) makes a distinction between foods which are permitted (Hebr. kasher, i.e. “ritually acceptable”, hence “kosher”), and foods which are not permitted. The extremely complex stipulations of Jewish dietary laws (kashrut) can in the main be derived from three fundamental biblical principles: (1) prohibition of consumption of certain (so-called unclean) animals or foodstuffs produced from them (e.g. milk, eggs); (2) prohibition …