Jews: What is the difference between Kosher food products and non-Kosher?
And what exactly is “Kosher” food (as in, is there a list of what you can and cannot eat?)? Does eating a Kosher diet entail better health overall? And is it possible to be both a vegetarian and eat Kosher-only products? If so, how?

Thank you in advance = ). I am merely curious because I’ve been considering following a stricter diet in order to better my health and I’ve heard that Kosher products are generally healthier and better for you than non-Kosher.

http://www.jewfaq.org/kashrut.htm

Kosher foods have a higher standard of inspection and never include pork which can be difficult for some people to digest. Also out are “bottom feeder” fish and shellfish.

It is VERY easy to be a vegetarian and eat Kosher. Vegetables and fruit are without restriction as long as they are bug free. With beef, chicken, fish and dairy products - certain things are kosher but can become unkosher if contaminated.

Can’t really go wrong with a vegetarian diet. It is possible to get enough protein through vegetable sources and soy products.
References :

Kosher food is specially prepared to make certain no impurities get into the meats. Some of the laws have been shown to be helpful in providing health benefits and some are just religous in nature.

That being said keeping Kosher is a religious there are laws that must be followed see the following link.

http://www.jewfaq.org/kashrut.htm

Being a vegetarian is Kosher in itself if you apply some rules.

References :

Kosher food is actually very difficult to prepare - unless you’re vegetarian. There are many rules, which almost require you to have two separate kitchens in order to ensure that certain products never mix with certain other products. In the past, or in some poorer areas, this extreme care made for more hygiene, but nowadays it offers no particular advantage over normal food - at least in “western” countries where health and safety standards are high.
References :

Certain foods must have been prepared in whole or in part by Jews.

It also must be slaughtered in a way that causes the least suffering to an animal. Meat slaughtered and sold as Kosher must still be salted to draw out excess blood and impurities.

During Passover, there is an additional set of restrictions, requiring that no chametz (sour-dough starter or fermented products from the five species of grains) be eaten.

Kashrut prohibits shellfish such as lobster, shrimp, clams, and oysters[20], while there is debate among Muslim scholars regarding the status of shellfish

Kosher and Halal are pretty much the same thing - both religions do not consume products with pig in it. (though some faux-Jews eat it anyway)
References :

I am Muslim and I am also curiouse to know what is Kosher exactly.
But so far I did not get specific answer which can explain Kosher.

So still I am waiting for right an detailed answer for my knowledge.
References :

It involves a few different things.

Firstly, no Kosher product can have any gelatine in it. None. As you can imagine, that means that people who keep Kosher have to check the ingredients pretty closely on things because it seems gelatine creeps into so many things.

It also means: no mixing of milk and meat. They have to be eaten separately with around a six hour space in between. So there are special Jewish ‘pareve’ ice-creams, for instance, so we can have that as a dessert if we are eating a main course with meat.

It also means, as you’ll probably know, no pork or shellfish. Fish is only kosher IF it has both fins and scales.

And regarding other meat: kosher meat is both killed and handled differently. It has to be killed by a registered kosher butcher, who has to inspect the knife: if the knife has even the tiniest blemish or flaw, it can’t be used - because the animal MUST be killed with a CLEAN cut to the throat, so it dies swiftly and with no suffering. If the animal cries out in pain, for instance, it can’t be used, as it won’t be kosher.

The meat has to be drained of all blood, and salted as well. And kosher meat can’t be kept or stored or cooked ANYWHERE where non kosher food is also being kept or handled.

Now: in terms of whether kosher food is healthier:

I would argue that there are definitely some health benefits. Kosher animals NEVER die from disease: if they do, they don’t qualify as Kosher. So right from the start, you know you will be eating a healthier animal, so to speak.

Also, pork and shellfish even to this day are two of the foods *most* likely to result in food poisening.

Have you ever compared a Kosher chicken with a non Kosher one?

They are *usually* bigger, and plumper!!!

Finally: do you know what gelatine is????

Suffice it to say, I’m rather glad I don’t eat it…..
References :
http://www.ajewwithaview.com