When it comes to food, it’s kosher for science and religion to mix
From the forces behind devastating natural disasters to what’s best for women’s health, religion is frequently called upon to answer questions better left to science. But in a refreshing turnabout, some religious leaders are seeking advice from scientists. Three rabbinical experts from the Orthodox Union recently asked researchers from the American Museum of Natural History in New York City for help with a problem: Are the parasitic worms that turn up in fish roe and canned sardines kosher?
For those of us who don’t keep kosher, the matter may seem trivial. (Being grossed out by parasitic worms in your food is a different issue). But whether something conforms to Jewish dietary laws — kosher means “fit” or “appropriate” — is big business. Estimated sales of kosher-certified food in the United States were $12.5 billion in 2008. And marketing research suggests that the kosher slice of the consumables pie is only getting larger. Less than half of kosher products are bought by people who identify as Jewish. Muslims, vegetarians and lactose-intolerant consumers also look for the kosher label, as do a growing number of people who perceive kosher food as being better for you — and safer. You might guess that certified food producers include outfits like Zabar’s, Cohen’s and Soy Vay (a company that makes dressings, sauces and marinades). But Orthodox Union Kosher, the world’s largest certifying organization, also certifies Glenmorangie, Tom’s of Maine and the pharmaceutical giant Merck.