Raymondという人の”What is kosher salt? Is it better for you than regular salt?”という質問に対して、Ask Yahooでは、次のように答えられている；
Sodium chloride -- aka salt -- is a crystalline compound that comes from the oceans. Salt can be harvested
from seawater through evaporation, or it can be mined from inland deposits left by ancient oceans. Most salt
we use in our kitchens and dining rooms is mined, except salt sold as "sea salt," which comes from seawater.
Different types of salt are created during the refining process. Some varieties include additives that make
them flow freely through salt shakers, and others have added iodine, which can prevent hypothyroidism. Most
are ground into very fine grains, but a few types are left in a more natural form made of large, rocky
crystals. Fine-grained salts include table salt, iodized salt, pickling salt, and popcorn salt. Rock salt and
kosher salt are coarse-grained. Sea salt can be found in both fine and coarse forms. While all of these
taste, well, salty, the degree of saltiness and the precise flavor can vary.
Kosher salt usually has no additives, and it has big crystals with large surface areas. This size and shape
allows it to absorb more moisture than other forms of salt, and this makes kosher salt excellent for curing
meats. That is essentially where the name comes from. The salt itself is not kosher, meaning it doesn't
conform to Jewish food laws, but this salt is used to make meat kosher. The Jewish holy book, the Torah,
prohibits consumption of any blood, which is why kosher meat must be slaughtered and prepared in a specific
manner. A common way of removing the final traces of blood from meat is to soak and salt it.
That's not the only use for kosher salt, however. The flavor is distinct from ordinary table salt, and some
cooks prefer to use it in all their cooking. Like other coarse salts, kosher salt can be used in recipes that
call for a salt crust. You can even use it to salt the edge of a margarita glass.
Nutritionally speaking, kosher salt is no different than table salt, although it does not provide iodine. The
human body needs salt to regulate the electrolyte balance inside and outside of its cells. But studies have
shown that diets low in salt lower a person's blood pressure. As with many health issues, scientists and
doctors don't universally agree on the health benefits and problems related to salt intake.
また、ユダヤ教の食物に関する律法は、Eliezer C. Abrahamsonという人によれば、
Kosher means ‘fit’ or ‘proper’. In Jewish law we refer to foods which are permitted to be eaten as kosher.
These laws are called the laws of kashrus. The laws of kashrus come primarily from the Torah with some
additional Rabbinical decrees. The following is an outline of the basic laws of kashrus and their common
1. Only the meat and milk of certain animals is permitted. The Torah identifies these animals as having split
hooves and 'chewing their cud'. In practical terms the only commonly used meat animals which are permitted
are cows and sheep. There are many kosher animals (deer, buffalo and others) but none of them are used on a
regular basis in America.
2. Not all birds are permitted. We know which birds are acceptable by means of tradition (the Torah lists the
forbidden birds but the exact translation of some of these species is no longer known. Thus we can only eat
birds known by tradition to be kosher.) Most commonly eaten birds (chicken, duck and turkey) are acceptable.
(There is a minor controversy about turkey but most authorities maintain that it is acceptable.)
3. All fish with scales and fins are acceptable. This includes fish such as tuna and salmon.
4. All insects, crustaceans, shellfish, and other invertebrates are forbidden. It is therefore necessary to
be careful when eating certain vegetables to be certain that they are not infested with insects. (There is
one exception in the Torah for certain specific species of grasshoppers; however, the identity of the
permissible species is no longer known.)
5. Even permitted animals and birds must be slaughtered in a very specific manner. A trained professional
must perform this slaughtering.
6. It is forbidden to eat or cook milk and meat together. This includes poultry. It is also forbidden to use
utensils that were used for cooking one to cook the other. This is why Jewish homes must have separate
utensils for milk and meat.
In addition, there are numerous additional details which have to be dealt with. Therefore, in practical
terms, most foods that are manufactured outside of one's home must be produced with reliable supervision to
guarantee that they have been produced according to the laws of kashrus.