Jews are not allowed to consume blood. Even a tiny blood spot in an egg renders the egg forbidden for consumption (if it can’t be removed). The basis for this law is derived from two verses in this week’s Torah reading:

“And you shall not eat any blood in any of your dwelling places, whether from birds or from animals. Any person who eats any blood, that soul shall be cut off from its people.” (7:26-27)

The law is strict and leaves no room for ambiguity. This law demands that we go to great lengths to purge meat from blood, through a routine of salting and rinsing. We Jews have been doing this ever since the Torah was given until today in every community. Yet, ironically, the one people to avoid blood consumption at all costs has been accused by opportunistic rampant anti-Semites from the middle-ages until today of using human blood of Christian/Moslem children in the baking of our Matzot for Passover.

Why though is blood forbidden? In a later chapter G-d offers the following reason:

“For the soul of all flesh, its blood is in its soul…” (17:14)

The life force of a living animal is represented by the life supplying blood that courses through its veins. Although killing an animal in a humane way is an allowance made for mankind to eat, G-d wants us to still retain our sensitivity for all levels of life. Although we may take the life of an animal, taking life should not become routine. Life is sacred, the way we eat and what we do with the energy derived must also be sacred and dedicated to a higher cause. For if we are not elevating the animal through its absorption in us and our holy energy, what right do we have to take its life in the first place?

Shabbat Shalom,
Rabbi Zushe Cunin