What food do Jews not eat?

Jews have dietary laws called Kashrut that prohibit the consumption of certain foods and specify how others should be prepared. Some of the main categories of foods that Jews do not eat include:

1. Pork and pork products: Pigs and their by-products are considered unclean and forbidden to consume.

2. Shellfish: This includes both saltwater and freshwater varieties such as shrimp, crabs, lobsters, oysters, clams, mussels, and scallops.

3. Meat and dairy together: Jews do not consume meat and dairy products together. This means they do not eat dishes that combine meat, dairy, or their derivatives, such as cheese or butter, in the same meal. Meat and dairy products must be kept separate, using different utensils and cookware, and there must be a waiting period between consuming them.

4. Certain birds: The Torah lists specific species of birds that are prohibited, including eagles, hawks, falcons, vultures, ravens, and others.

5. Non-kosher animals and insects: Jews do not consume animals that do not meet the criteria for being kosher. These include animals that do not have split hooves and do not chew the cud, as well as insects and reptiles.

6. Animals that died of natural causes or were not properly slaughtered: Jews only consume meat from animals that have been humanely slaughtered according to the prescribed kosher method, which involves a quick, painless cut to the throat. Animals that died of natural causes or were not properly slaughtered are not considered kosher.

It's important to note that there are additional rules and regulations within Kashrut, and some Jewish communities have stricter guidelines than others. When it comes to the question of what foods Jews do not eat, the specific rules and limitations are defined by Jewish law and tradition.