Breaking The Jewish Code Perry Stone

that, it is sprinkled with salt and left to stand for about one hour. Then it is rinsed and ready to be used in cooking. The second biblical instruction concerning meat is a requirement to avoid eating the animal fat (Lev. 7:23). Animal fats contain high cholesterol, trans fats, and saturated fats. Eating the fat will most definitely increase a person’s chances of heart problems, since the human body has difficulty processing trans fats, which create cholesterol buildup in the arteries. A Jewish butcher also removes the sciatic nerve and the fat that surrounds the liver and vital organs. Scientists have discovered biochemical differences between this fat and the fat permissible for consumption surrounding the muscles and skin.11 It is clear that two parts of the animal are forbidden to be eaten—the blood and the fat (Lev. 3:17). There is another unusual requirement, which forbids eating the milk and the meat together (Deut. 14:21). The Jewish mystics explain that milk represents life, and meat, death; thus combining them creates a spiritual clash. Plants contain the right type of nutrients to keep people healthy, whereas the red meats can take hours to digest and can remain in the colon for extended time. It is believed that the Egyptians used to boil the animal in the mother’s milk; thus God was separating His people from Egyptian customs. As another example of God’s separation rules, when the Torah forbids the wearing of wool and linen together, it may be because pagan priests would mix the two fabrics in their garments, wearing them during idol worship. Thus, some regulations make little sense today, but the main purpose was to distinguish and separate God’s people from the surrounding heathen nations.