Sources HALAL and Non Halal

Sources HALAL and Non Halal

1. HALAL: land animals are halal as food except the following:

   • animals that are not slaughtered according to Shariah Law;
   • pigs (khinzir) and dogs and their descendants;
   • birds with talons or predator birds ;
   • pests such as rats, centipedes, scorpions and other similar animals; animals that are forbidden to be killed in Islam such as bees (al-nahlah) woodpeckers (hud-hud), etc; and
   • animals with long pointed teeth (canines) or tusks which are used to kill prey such as tigers, bears, elephants, cats, monkeys, etc;
   • Creatures that are considered repulsive such as lice, flies, etc. lizards, snails
   • HALAL ANIMALS
     • - Domesticated animals such as cows, bull, buffalos, sheep, goats, camels, rabbits, chicken, geese, ducks and turkeys
     • -Wild animals such as deer, wild cows, zebras
     • -Non-predatory birds such as pigeons, sparrows, quail, starlings, herons, ostrich
     • locusts

2. NON-HALAL animals

   • Animals not slaughtered in a halal manner
   • Pig, dog, donkey or carnivores
   • Dead animals due to strangulation, a blow to the head (as in clubbing), a headlong fall, natural causes (carrion), being gored or attacked by another animal
   • Animals having protruding canine teeth such as monkeys, cats and lions, wolves, tigers, panthers, jackals, bears, foxes, squirrels
   • Amphibious animals such as frogs, crocodiles and turtles
   • Blood
   • Birds of prey with talons such as owls and eagles
   • Undesirable insects such as worms, files and cockroaches, ants, wasps

3. Effects of pork consumption

   • 2.modern veterinarians say that pigs are far more predisposed to these infestations than other animals. This could be because pigs like to scavenge and will eat any kind of food, including dead insects, worms, rotting carcasses, excreta (including their own), garbage, and other pigs
   • 3.influenza (flu) is one of the most famous illnesses which pigs share with humans. This illness is harboured in the lungs of pigs during summer months and tends to affect pigs and humans in the cooler months. Sausage contains bits of pigs’ lungs, so those who eat pork sausage tend to suffer more during epidemics of influenza
   • 4.pig meat contains excessive quantities of histamine and imidazole compounds which can lead to itching and inflammation; sulphur-containing mesenchymal mucus, which leads to swelling and deposits of mucus in tendons and cartilage, resulting in arthritis, rheumatism etc. sulphur help cause firm human tendons and ligaments to be replaced by the pig’s soft mesenchymal tissues, and degeneration of human cartilage
   • 5.Eating pork can also lead to gallstones and obesity, probably due to its high cholesterol and saturated fat content
   • 6.Pig is the main carrier of the taenia solium worm, which is found in its flesh. This type of tapeworm can pass through the intestines and affect many other organs, and is incurable once it reaches beyond a certain stage. Eating pork contain trichia worms cause trichinosis. These worms are not noticed during meat inspections, nor are they killed by salting or smoking. Few people cook the meat long enough to kill the trichinae
   • 1.pig’s bodies contain many toxins, worms and latent disease

4. FOOD ADDITIVES

   • 1.Preservative
     • To control the growth of the mould, bacteria & yeast increase the shelf life of foo
   • 2. Colouring substance
     • To make food appealing & help to stimulate appetit
   • 3. Flavour substances/enhance
     • To savoury flavour
   • 4. Food condition
     • For a technological purpose to obtain the desired food
       • ▪ Smooth texture – emulsion
       • ▪ Prevent separation stabilser
       • Antifoaming agent to stop liquid from becoming frothy
   • 5. Antioxidant
     • To prevent oxidation process/rancidity

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