The principles of halal foods were established originally in Biblical guidelines in the Old Testament and following through to the Qur’an, thereby defining “permissible” food for Jews, Muslims and Christians. Why has “halal” come to the forefront of The Gazette and local media recently? Halal meats have been a part of Iowa’s history for more than 60 years when local Muslim grocers sold halal and kosher meats.
The Dec. 9 Gazette article, “Little regulation of halal causes confusion,” quoted a lawyer, Adam Soliman, that Muslim consumers are in doubt about their food. The first premise of halal is specifically thanking God the Creator for all things possible to eat. A halal animal slaughter is done in the most merciful and humane manner, like kosher.
Soliman stated that the U.S. should develop standards for halal. This would be discriminatory if developed only for halal and not kosher or any other cultural or religious compliance.
Halal consumers are not confused. There are, however, some individual cultural and belief preferences as to how to distinguish halal.
With respect to Catholics, who is to say whether they should or should not eat meat on Friday? Who is to say Seventh Day Adventists should not eat pork?
Who would want our religions regulated by the government?