Keys to Life: The Deeper Meaning of Kosher

In light of what we’ve discussed about the spiritual roots of colors in the higher worlds, we can begin to understand- at least on some level- the depth behind the Torah’s restrictions and how they are ultimately for our benefit.

Consider for example, the Torah’s commandment: “Do not cook a young goat in its mother’s milk.” This isn’t just a prohibition against eating meat and dairy together- it also forbids even cooking them together. One of the hidden reasons behind this law is directly related to the topic at hand.

The principle here is that every physical element in our world is rooted in a corresponding spiritual source. Especially human beings- the pinnacle of creation- are like a ladder, with feet on the ground and head reaching the heavens. Every action we take, whether good or harmful, has an effect not only in our physical world, but also in the spiritual realms.

Accordingly, meat, whose spiritual root lies in the divine attribute of Gevurah (associated with strength, judgment, and severity), is connected to the color red. Milk, on the other hand, stems from Chesed (loving-kindness and expansion), and is associated with the color white.

When a person cooks meat and milk together, they’re not just combining foods, but they are symbolically creating a kind of spiritual “short-circuit”: a clashing of two opposing forces in the upper worlds, causing imbalance and damage that, according to Kabbalah, radiates through the entire creation.

By contrast, when we sanctify wine, which also originates from Gevurah but at a lower, more refined level since it comes from the plant world- it’s ideal to dilute it with water, which represents Chesed, again at a subtler level (since water comes from inanimate nature, unlike milk, which comes from an animal). This act symbolizes the sweetening of judgment with kindness, a spiritual harmonization.

There’s a clear hierarchy here in how the energy of Gevurah manifests:

• Blood, the most intense and “unfiltered” red substance, is strictly forbidden.

• Meat, also red, is permitted- but only when thoroughly drained of its blood and never combined with milk.

• Wine, also red but from a plant source, is permitted and even enhanced when mixed with water.

Notably, Jewish law requires not only ritual slaughter (which removes more blood than any other known method), but also salting or roasting to draw out any remaining blood- further emphasizing the care needed with foods tied to Gevurah. Milk, by contrast, though it comes from the animal, is white and rooted in Chesed- therefore entirely permitted.

Interestingly, the spiritual precision of these laws has real-world benefits. Modern research confirms that blood in meat is a rapid breeding ground for bacteria, leading to spoilage and potential health risks. Meat that has been slaughtered and salted according to Jewish law stays fresh longer and is significantly safer to consume within reasonable timeframes than meat prepared otherwise.

What may appear at first glance to be a restriction or hardship, is in fact a deep alignment with the spiritual energies of the universe- and one that also benefits us tangibly in our physical well-being.