Halal

1. THE HEALTH BENEFITS OF
EATING HALAL FOOD
By: Camille Silla Paldi
CEO of FAAIF

2. WHAT IS HALAL?
Halal describes something that a Muslim is permitted to engage
in i.e. eat, drink, use, behavior, speech, dress, conduct, and
manner etc.
The word halal is derived from the Arabic verb ‘Halla,’ which
means to be or become ‘lawful, legal, legitimate, permissible,
allowed, admissible, un-prohibited, or unforbidden’.

3. WHAT IS HALAL?
Halal is that which Allah and the Prophet Muhammad (Pbuh)
have allowed to be done in a lawful manner.
Food is halal if it does not contain or come into contact with
anything regarded as filth i.e. carrion, alcohol, pork, blood,
feces, and urine.
It must also be prepared, processed, or manufactured using
equipment untainted by anything unclean.

4. HALAL V CORPORATE FOOD
PRODUCTION
Halal food has a very low rate of incidences of food poisoning and
contamination in contrast to food sold in major supermarkets and
fast food chains, which often contains e-coli poisoning and other life
threatening poisons, bacteria, and substances due to unclean
processing and packaging procedures, chemical additives, pesticides,
and hormones.

5. HALAL MEAT
In terms of meat and poultry, firstly, the animal must be halal.
Secondly, the animal must be slaughtered after pronouncing the name
of Allah facing the direction of the Qiblah.
The animal must be slaughtered by a sane Muslim with a sharp knife
with which the Muslim uses to sever the jugular veins, carotid arteries,
trachea, and esophagus in one swift action and the blood must be
drained out completely. This is a quick, painless, and humane
method.
The spine must not be snapped and dismemberment must not occur
until the animal is completely deceased.

6. HALAL MEAT
The animal must show some sign of movement after being
slaughtered to show that the animal was alive before being
slaughtered.

7. HALAL MEAT
In Islam, the halal animal should be properly slaughtered and not dipped in
boiling water or killed by electric shocks through stunning. This is due to
the fact that when an animal is killed through electric shock, all of the
animal’s blood does not leave the animal’s body.
Electric shock affects the central nervous system of the animal and causes
injury to the medulla oblongata in the brain, which controls blood circulation
and respiration.
It is for this reason that the blood does not completely drain from a stunned
animal. The blood remaining in the body is a source of fermentation and
destroys the halal meat quality. This induces bacteria to grow easily on the
meat.

8. HALAL MEAT
Muslims and Jews are both prohibited from eating stunned meat for
similar reasons, however, this is the common practice of killing
animals prior to slaughter in Western countries.
Stunning or death through bolt or electric shock releases fear toxins
into the animal and is also considered torture.
The Islamic mode of slaughter tends to reduce the suffering of the
animal and produces cleaner and healthier meat.

9. TASMIYAH AND TAZKIYAH
The Islamic method of slaughtering is based on two important
principles: (1) Tasmiyah and Tazkiyah.
Tasmiyah refers to invoking the name of Allah when slaughtering so
as to ask His permission while Tazkiyah means purification and the
cleaning the meat of blood through slaughter.
Pronouncing the name of Allah while slaughtering the animal is a
declaration that one is taking the life of this creature by the
permission of its Creator, while if one invokes any other name, he has
forfeited this permission and must be denied the use of its flesh.

10. HALAL MEAT
Islamic slaughter methods are beneficial to human health in that the
blood completely drains from the carcass, producing healthier and
cleaner meat free from excessive microbial growth.
In addition, the meat lacks fear toxins, which cause fear and anxiety
in humans, as the slaughter is swift, quick, all-encompassing, and as
painless as possible.
The halal process produces cleaner, more tender, and tastier meat.

11. WHAT IS HARAM FOOD IN ISLAM?
In Islam, other forbidden items include pork and all its products,
animals which are improperly slaughtered, alcoholic drinks including
all forms of intoxicants, carnivorous animals, birds of prey, and any
food contaminated with any of these products.

12. NO PORK
Swine serves as a vector for pathogenic worms to enter the human
body.
Infection by Trichinella spirals and Taenia sodium are not uncommon.
The fatty acid composition of pork fat has been mentioned as
incompatible with the human fat and biochemical systems.

13. NO ALCOHOL
Intoxicants are considered harmful for the nervous system, affecting
the senses and human judgment.
In many cases, they lead to social and family problems and even loss
of life.

14. HALAL SEAFOOD
Seafood is permissible except for lobster, crab, fish without scales,
mussels, crustaceans, sea snakes, otters, turtles, calamari, clams,
squid, octopus, swordfish, catfish, oysters, shark, sturgeon etc.

15. no. Halal non-Halal
1 Anchovies Basa
2 Barramundi Calamari
3 Bass Catfish Eels
4 Carp / bream Clams
5 Cod / hake Eastern Cleaner- Clingfish
6 Dory Crab Cray Fish
7 Flathead Flake
8 Flounder Grayfish
9 Herring Leather Jacket
10 Hoki – Blue Grenadier Lobster
11 Jew fish Marlin
12 Kingfish Muscles
13 Ling Octopus
14 Mackerel – except for snake mackerel Oyster
15 Perch Snails
16 Prawns Snake Mackerels
17 Red fish Squab
18 Salmon Squid
19 Sardines Shark
20 Shrimp Sturgeons
21 Snapper Swordfish
22 Tailor
23 Trevally
24
Trout – But not including: European turbot
(Scophthalmus maximus or Psetta maximus Trevally).
25
Tuna except for Dogtooth Tuna also known as Peg
Tooth Tuna & Scaleless Tuna.
26 Whitefish
27 Whiting

16. HALAL FRUITS AND VEGETABLES
Fresh fruits and vegetables are halal.
Processed fruits and vegetables may be haram if produced in
processing plants using non-halal oils, fats, preservatives, flavorings,
colorings, etc.

17. DAIRY PRODUCTS
Milk and eggs from halal animals are halal.
In terms of milk and dairy products, yogurt and yogurt products must
not contain gelatin, unless it is gelatin produced from a halal
slaughtered animal.
In regards to cheese, many types of cheese contain rennet and other
enzymes that are derived from animals.
It is important to verify that these are derived from halal-approved
animals or from microbial or plant sources.

18. HALAL GELATIN
Gelatin, it is usually prepared from animal origin, namely
pig. However, if extracted from Dahlia anima, than it is halal.
Only two types of gelatin are halal being beef gelatin from halal-
slaughtered animals and fish gelatin.
In terms of bakery products, the ingredients should be verified for
halal status i.e. the use of lard etc.
Also, gelatin may be used as a glaze component on doughnuts,
strudels, cakes, and pastries.

19. HALAL BAKERY
In addition, mono and di-glyceride emulsifiers are also used in
the baking industry and candy products. The only acceptable
sources of emulsifiers for halal foods include vegetable mono
and di-glycerides.
Polysorbates of different molecular sizes, sodium stearyl
lactylate, and other specific use emulsifiers are questionable
due to their sources. It is best to avoid all animal derived
emulsifiers.
Nutritional supplements in capsules should also be verified.

20. CONCLUSION
The Halal food production produces cleaner and healthier food with
very low incidences of food poisoning as compared to the food that is
available on the market today. Anyone who buys organic would also
benefit from halal and kosher food.
In general, the food production and processing methods found in the
Bible, Torah, and Qur’an are more beneficial for human health than
the current corporate and commercial food production process forced
upon us today, which utilizes unclean and unhealthy food production
processes, inhumane treatment of animals, chemical additives and
poisons, pesticides, hormones, and toxins.

21. THE END