Islamic food regulations may protect more than the International Standards

 

Islam means in Arabic a submission to the will of the Almighty God (Subhanah Wa Taala). Islam had everything organized in such a way that people must not get lost. Islamic food regulations are the best approach in achieving welfare and happiness for the humanity. Food standards and food regulations can never protect against corruption and cheating by the huge benefits industries.

Islam is a very sophisticated life style, and people should bear in mind that the abstention from eating some foods, such as non slaughtered meats, pork, blood, birds with claws and carnivores, and from drinking alcohol, by the Muslims is based on scientific backgrounds to save the humanity from any danger. Pork is not poisonous as to kill people right on the spot but latent; it will destroy slowly. It is certainly not as nourishing as any other meat, and it causes prolonged sufferings.

The main purpose of all religions is the same, all religions aimed to build an ideal community in the world. All religions are from God, and their laws and regulations are right, so they can never undergo any lack or confusion. But religions before Islam were changed and corrupted, so it is normal that a last religion must correct all the religions before, and stay uncorrupted throughout centuries until the end of the world. Islam is the religion which had corrected all modifications made by man, without any conflict with the religions before it. Islam is the last religion which updated and completed all the other religions; it is the religion that promotes moral, political and economic well; social harmony and peace, as well as good health of its believers or followers

The human diet had been accurately organized by our God Allah Subhanah Wa Taala. Food regulations in the holly Quran is based on Halal and Haram (banned). Halal is associated with non hazardous food and the haram is associated with food containing a danger rather biological, chemical or hormonal. During the early years of Wahy’s revelation from Allah the almighty, people were septic to the decision about Haram which had included blood, swine non slaughtered animals, birds with claws carnivores etc.. At that time people were used to eat blood, but now blood is banned and few people throughout the world eat blood, not because Islam had banned this kind of food, but because man had reached a high level of knowledge, which allowed him to know the hazard associated with blood consumption. Blood is the most dangerous food which man can eat. Now people are eating swine meat, but they will no longer eat this kind of meat, for the potential hazards associated with its consumption. So all the Islamic teachings in the field of nutrition is now being confirmed and assessed by the scientific research. It took too much time, and, after fourteen centuries and 28 years the humanity is coming back to the right way diet should be managed and eaten.

The new conception of diet in Islam should be seen by the muslim scientific community. Yet these people should be also involved in Fikh and Chariaa, for more clearance and then for a wise fatwa. Our scholars are seeking for the truth in the field of nutrition to save the Oumma from Haram consumption, and the qualified muslim searchers should bring out the right and the true information about food products, which can carry any trace of swine, to avoid the misleading of people, and also to avoid corruptive discussions and contestations from non muslim people.

Non slaughtered meats: (Maytah)

Islam banned some food products for the potential hazards they can carry out, and science is now approving the islamic regulations about non halal foods. These may include meat from non slaughtered animals, or animals slaughtered without invoquing the name of God while bleeding, blood and swine as well as all animals wearing canine, and birds showing claws such as eagles, parrots, owls etc.. Frogs are also included in this category, but crabs even if they carry claws are halal. The haram foods may represent a danger for the humanity not only by the potential hazardous micro-organisms, but also by the chemical and hormonal compounds they may bring out to the consumer.

Meats from non slaughtered animals (we mean animals not bled and/or bled without invoquing the name of Allah) is considered as dirty meats, because it is not cleaned by taking out most of blood. These meats are not freed from the internal micro-organisms and toxins, which could be contained in blood, or which could be formed inside the tissue after the death of the animal. Post mortem phenomena could be summarized in two stages: The set of the Rigor Mortis and the maturation. The first stage is related to the physico-chemical and biochemical changes inside the carcass after the death of the animal. The second stage is related to the appearance of the eating quality (tenderness, aroma, color, flavour etc..).

Meat is a special food since it is prepared from a living animal, which must be killed first and prepared to allow the transformation of muscles into meat. The way the animal is prepared is a controversial subject between religions.

There are many methods for slaughtering the animals before butchering in the non muslim countries. Four methods for slaughtering are approved in these countries.

- Chemical method by the carbon dioxide : This method is applied to sheep, calves and swine. The animals are asphyxiated by the carbon dioxide gaz before butchering.

- Mechanical by the captive bolt: this method is used for sheep swine goats calves cattle horses and mules. The captive bolt is applied to the animal to produce immediate unconsciousness before butchering.

- Mechanical gunshot: this is applied to the same livestock as the captive bolt. The gun is used to kill the animal before butchering.

- Electrical stunning: This method is applied to swine calves sheep cattle and goats. The current may ensure the unconsciousness of the animal

These methods are outlined in details, and the regulations require that inspectors identify operations which cause undue "excitement and discomfort" of animals. But this terminology is misleading and the words excitement and discomfort are not used in the right place. Asphyxiating, shooting and stunning etc. are not the best method to make the animal not feel the pain. These methods are torturing the animal, all these methods are wrong and they do not make sense, and the only one method to make the animal not suffer is slaughtering by cutting the four main arteries of its neck including jugular artery, oesophagus canal, jugular vein and trachea. It is not sufficient only to incise these arteries. The well known opinion is that, they should be cut from below the knot of the throat of the animal. It is not sufficient to cut them from outside only.

- After salughtering the blood circulation is stopped as well as the nutrient supply to muscles so the removal of waste products is no longer achieved and the oxygen supply to muscles is cut. The temperature of the carcass rises due to failure of temperature control mechanism.

- The amount of oxygen stored in myoglobin is not supplied and oxygen is no long depleted. Without oxygen supply the metabolism of glucose inside the muscle leads to production of lactic acid. The energy produced by this way is only sufficient to maintain structural integrity and temperature in the carcass.

- Lactic acid produced through the anaerobic metabolism can not be removed. This makes the pH drop in the muscle. The pH drop is very crucial for the rigor mortis establishment.

Rigor mortis is a Latin word which means "stiffness to death". The contraction/relaxation of muscle requires energy, so ATP is required to release the actin and myosin filaments from binding. The ATP is not regenerated after the death of the animal (post mortem) and the actin and myosin remain strongly bound together as an actomyosin complex (stiff muscle).

The above conditions lead to rigor mortis. The delay phase which corresponds to the period before rigor mortis, is the period during which muscle is relatively extensible and elastic. We should adopt all procedures for a minimum of actomyosin complexes formation.

Completion of rigor mortis is signalled by total depletion of creatine phosphate, and other sources of rephosphorylation. The colour of muscle in living animal is bright red due to abundance of oxygen. Fresh meat when cut has dark red colour but on exposure to atmospheric air within few minutes changes to brighter red colour. This happens due to oxygenation of myoglobin.

If pH continues to drop it will reach a range where the cathepsins get activated and lead to proteolysis.  An ultimate pH drop should be from pH 7 to 5.6 - 5.7 in 6 - 8 hrs post mortem and to an ultimate pH in range 5.3 - 5.7 in 24 hours post mortem.

A fast formation of lactic acid may accumulate in the muscle while the temperature is still high would lead to proteins denaturation, which is species dependant being more susceptible in pork than in beef.

Denaturation will cause a loss of protein solubility, a loss of water holding capacity and a loss in the intensity of muscle's pigment coloration. The meat is pale soft and exudative (PSE). This is the case not only in pork but also in non slaughtered carcasses.  Due to a fast pH decrease which induce potent denaturation of proteins, so the water binding capacity decreases.

Another abnormal condition can be seen in both pork and beef.  This condition is called DFD (dry firm and dark).  Muscle appears dark and may be so dry as to be "sticky" just like the pre-rigor muscle. It is caused due to glycogen depletion pre-slaughter, resulting in little or no lactic acid production post slaughter. As a result the post rigor muscle pH remains high > 6.0. Myosin and actin are far removed from isoelectric point.

Upon the forgoing all factors related to the transformation of muscle to meat are depending on the way the animal is treated. Killing the animal before slaughtering which is the method adopted by non Muslim countries, may give a poor quality meat. Blood is not driven out from the muscles, and the residual amount may result in toxic compounds, such amines and some other toxins generated by the metabolism through enzymes, such as aminases and carboxylases, or by microorganisms that grow inside the tissue. The carcass can swallow because of the gas producing micro organisms mainly anaerobic species.

The rigor mortis is not suitably set and the ultime pH is not reached. It should be also pointed out that meats from non slaughtered animals release a bloody slimy liquid when exhibited in retail. Deterioration and spoilage are usually the main defects undergone by non slaughtered meats.

The muslim slaughtering method is the most suitable procedure for preparing a good edible quality meat. It is also the most no stressing way to manage the animals while slaughtering. By this method a very nice colour, a very tender meat and a very water retention capacity are easily obtained.

The slaughtering procedure to clean meat from blood which is also banned by Islam is a strong requirement. The slaughtering is defined in Quran as cleanse of meat “tazkia” it would mean also flavouring, since when cleaned meat gets flavoured.

Pork (swine) meat

Health means the physical and mental well-being and freedom from diseases and pain. Abstention from eating pork is a measure to safeguard health. Of all the domestic animals, pig is the dirtiest animal, eating anything including human excreta. It is the cradle of harmful germs and parasites. Its meat is carrier of diseases to man, thus making it unfit for human consumption.

All types of animals are lawful to be eaten, whether those living on land or in the water except those animals specifically forbidden in the Holy Writings revealed by the Almighty Creator, and the sayings of the Prophet with clear and well defined injunctions.

Pig belongs to the forbidden animals, and not allowed to be eaten by the believers. Pigs eat almost anything dirty, and they are very lazy animals. It is the most avaricious of all domestic animals. Amongst all animals, pig is the cradle of harmful germs.

It's meat serves as carrier of diseases to mankind, and this reason made it unfit for human consumption. Not only microbial, parasitical or viral diseases are transmitted by pork meat, but also hormonal and mental diseases. Some dangerous effects are still not determined but science, which will sure discover a lot of hazards related to swine meat.

Pork is a monogastric animal (having one stomach) and unlike ruminants, which choose clean grass when pastured, pork seek for dirty materials such excrements of man and animals. One can figure out that ruminants do not approach grass growing on sewage materials in the field, but swine prefers all dirty things such garbage, excreta, dead animals and birds etc.

The swine meat is characterized by a high fat content, marked by spreading of the fat mass through out the muscular cells within the meat. In addition, the fat is found outside the cells within the retractor tissues. While in the other edible animals fats are separate from the muscular tissues. The fluid fat of swine do not emulsify in the human intestine, so there is no transformation through emulsification in the digestive tract, but the fat is absorbed as it is without any transformation, and then it gets settled in man’s tissues as swine’s fat.

The swine meat is rich in sulphates. It is known that high sulphate diet is associated with arthritis, and the joints between vertebra, and also with a degeneration in bones. The high content of sulphate would be also a constraint for the preservation of meat, because of the fast decay and spoilage. Swine meats are usually pale, soft and exudative. It has been noted that pots containing swine meat, should be taken out of the room due to the foul and unbearable smell despite the tide close of these pots.

In comparison, other kinds of meat had been subjected to the same trial. The beef was less in getting decayed and did not emit the said foul smell. The swine meat contains a high rate of the growth hormone, which has certain effect in causing the edges decay, as well as its effect in the increase of the abdomen’s (belly) growth, and increasing in particular the growth of the tissues which are capable to develop into cancer.

A fatty diner meal of swine meat is the basis for transformation of the cells into cancer, because of the high content of the growth hormone, which in addition may raise the blood cholesterol. A high quantity of the histamine is observed in swine meat, which leads to sensitivity diseases of the skin such as the eczema, urticaria and the dermatitis and many other diseases.

I can remember when we were one day discussing factors influencing the eating quality of meat, we were all students in the speciality meat science (PhD degree), some students (non muslim) tried to argue that muslims abstention from eating swine meat is wrong. One of them was trying to find some non funded reasons, just to defend the consumption of swine meat, so he told that if meat pork was prohibited by Islam just because it is highly contaminated, sterilization can kill micro-organisms and then the danger is removed. Before answering I asked him: what would be the answer if this question was put to a priest, he replied the priest would not accept questions since religion is not proof but faith, and you have to trust not to ask. I told him that Islam is inviting you not only to ask, but also to seek for any discordance and to find the proof yourself, Islam is faith and proof.

I told him that Islam had banned swine meat about 14 centuries ago, and people at that time could not know anything about micro-organisms, parasites and viruses, so they could not wait 14 centuries to learn that swine meat is contaminated. Now only some hazards related to pork meat are being demonstrated by searchers, but what about phenomena which cannot be determined. We still do not know about compounds which could be found in swine meat. Should I wait for the science to tell about the danger which is not yet discovered or should I trust my God and not eat swine meat ?

Since our God had prohibited it, and since our God is guiding us to only right and nice things, we must follow his teaching to avoid many hazards and also to be rewarded. People are getting more and more aware about these things, and the scientific progress will make it clear through the new concept of sanitation and hygiene.

Not only Pork is the best reservoir for all diseases but it is the main cause of most psychological and mental problems. A strong personality cannot be built when consuming pork meat, and ladies who eat pork meat get aggressive in sexual s like the female of pork. The behaviour of people consuming pork meat is not clear. The decision is the most telling behaviour about changes in the personality of these people.

Foods partially made from Haram

Not only meats from non slaughtered animals and swine are prohibited, but all foods that contain part or trace of any ingredient made from these meats. Hence gelatine, lecithin, rennet, intestines (casing) bones etc.. All foods containing these ingredients are also prohibited. Most of the dairy products, chewing gums, candies, pasteries, ice creams, sausages,

These things are regulated by God the Creator Subhanah Wa Taala who knows what is beneficial and what is harmful for us. All the attempts to make some Islamic teaching wrong are failing, because of the absolute truth concerning the scientific topics. No discordance will be found in all scientific fields, and Allah is inviting searchers to seek for this discordance. He said in Sourat Annissaa "Do they not then consider the Qur'ân carefully? Had it been from other than Allâh, they would surely have found therein much discrepancy (contradiction). So, until now no discordance had been observed. It should be assumed that the food processing and technology is being more and more sophisticated. All the processed packaged foodstuffs are now unknown to the consumer even in the developed world. The ingredients, from which some meals and packaged food products are made, are not indicated by their origin, so the consumer can know if they are halal or haram, but they are indicated by their agreement, the manufacturer is using the term "authorized".

Gelatin exhibbited now in the market throughout the world is from pork, since cattle gelatin is prohibited because of the bovine spongiform encephalopathy. Gelatin is widely used in several food products, and it could be used by some ladies at home to prepare some cakes or  meals.

Even if they use ingredients from animals other than swine, it could not be accepted since the practice of slaughtering in these countries is banned by the law for all animals.

Muslims should know about Chariaa first (halal and haram) concerning imported foods, then they can check the regulations about the quality or standards which are now being substituted to the God’s Chariaa or Islamic regulations about food products. Most of the Muslim countries are now applying for the international standards rather than for halal and haram. Our people are now divided and split in two tendencies: those who are aware about food products containing haram ingredients originated from swine or “mayta” (non slaughtered animals) and those who would not worry about anything. Most of people involved in the food regulations are well trained for standards and hygiene of foods, but not really trained about the Islamic Chariaa to know that muslim people are seeking for halal food and they can reject all products containing any trace of the haram ingredients. Some manufacturers are lying to the muslim consumer by hiding the swine originated ingredients added to food.

In our opinion,  It is just a question of time and the scientific community will undestand that finally Islam had banned only bad habits and unsafe foods.