Breaking The Jewish Code Perry Stone

I learned that the Sea of Galilee is about 670 feet below sea level. There are much higher levels of oxygen in the air per cubic foot in the Sea of Galilee. Some suggest it may be 2 percent more than in other areas, with the exception of the Dead Sea, the lowest place on Earth. Breathing the oxygen enriched air benefits mental alertness and a good night’s rest. I heard the suggestion that the students in Galilee score well on tests because the air may assist in their mental awareness, since the brain depends on oxygen more than any other organ in your body. Second, all of the food at the hotel was prepared fresh after being purchased from local farms throughout the country. This included fresh fruit juices, cereals, olives, sweet peppers, tomatoes, various cheeses, raw veggies, pickled herring—and this was just breakfast! Few meats were fried, and most meat and fish were broiled or baked. Some kitchens also used olive oil in their cooking process. Third, the majority of the food was prepared kosher , a term that’s known by Jews but seldom known, spoken, or understood by most Gentiles. Religious Jews and numerous nonreligious Jews often eat from a kosher menu. The word kosher , or kashrut , means “fit” or “proper.” Kosher is not a style of food or a method of cooking, but it is food that meets the requirements of Jewish dietary laws, including laws instructing the types of food that should avoided altogether. These kosher commandments were revealed to Moses in the wilderness and can be found in Leviticus 11 and Deuteronomy 14. The basic kosher requirements are: