skills/sistani-guidance/references/books/west/pages-289-300.md

# A Code of Practice for Muslims in the West

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Previous block: [pages 277 to 288](pages-277-288.md).

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## PDF PAGE 289

```text
..……………………………………………… ٩٨٢A Code of Practice For Muslims in the West
Introduction Haram ingredients in the
manufacturing of food
List of Main Haram Ingredients Used in the Manufacturing of
Food  )١(١
Islamic Law has forbidden Muslims from consuming a number
of ingredients. Since non-Muslim manufacturers of food are
naturally not required to refrain from using those ingredients in
their products, Muslims are required to be vigilant and careful
—within the limits outlined by the shari‘a— in using those
products.
We give below some information that was available for us
regarding haram ingredients in food products. We have decided
not to go into details in order to avoid —within the bounds of
the shari‘a— complicating the life of a Muslim who is being
tested by living in non-Muslims countries. The Islamic shari‘a,
in spite of its meticulous and rigirous nature, is still a simple
and linient code of practice. It is, therefore, useful to point out
two things right at the outset.
Firstly, some raw ingredients used in manufacturing food and
drink go through definite chemical transformations that
radically change its original properties, in the sense that it
 ١Quoted from Dalilu 'l-Muslim fi Biladi 'l-Ghurba, p.  ١١١ff
with modifications.
```

## PDF PAGE 290

```text
..……………………………………………… ٠٩٢A Code of Practice For Muslims in the West
becomes, in perception of the common man, a new and
different matter. Such a transformation would remove it from
the list of forbidden items, and this is known in the manuals of
Islamic laws as “al-istihalah” which is one of the purifying
agents according to the shari‘a.
For example, when an item derived from a haram animal
source changes into a different item [through chemical
transformation], then the latter product would become
permissible.
Secondly, there are ingredients used in manufacturing food
products that could have possibly come from a number of
different sources, some of which are halal and some are
haram. In such cases, with no certain knowledge about the
origin of such an item, it is not necessary to investigate and it is
permissible to eat that doubtful item. (Of course, this principle
does not apply to meat when there is doubt whether or not it is
from an animal slaughtered according to the laws of Islam. So,
if you see in the list of ingredients “mono et diglycerides”
which can originate from aminal fat or vegetable oil, and the
label does not specify that it comes from animal source, it is
not incumbent on the person to investigate about it, and
therefore it should be considered halal.
Now we shall provide some information about haram
ingredients mentioning both their English, as well as French,
names.
```

## PDF PAGE 291

```text
..……………………………………………… ١٩٢A Code of Practice For Muslims in the West
Oil & Shortening: “Shortening” and “fat” (“matieres grasses”
in French) is normally extracted from animal fat. Sometimes
vegetable oil is added to it. Whereas the word “lard”
(“saindoux” in French) is used for the fat of swine.
In American food products, you will find the expression
“vegetable shortening” which is not a totally factual statement
because American laws permit manufacturers to describe their
product as having “vegetable shortening” as long as ٠٨٪ to ٠٩٪
of the shortening is vegetable based.
The phrases that entail satisfaction for us are “pure vegetable
ghee” or “pure vegetable shortening” or “pure vegetable oil”.
“Butter” (“beurre” in French) is made from milk and therefore
there is no problem in using it.
Cheese: Contrary to the belief of some people, lard is not used
in cheese. However, in the process of manufacturing cheese, an
enzyme is used that is extracted from the stomach of animals
(cow, calf, or pig). This enzyme is called “rennet,” “renin,” and
“pepsin” (“presure” in French).
Since “pepsin” is the enzyme extracted from pigs, it is haram.
However, the enzyme from cow or calf [i.e., rennet, renin] that
was not slaughtered Islamically is by itself considered ritually
pure (tahir) and it is permissible to use. But the stomach
becomes impure by coming into wet contact with other parts of
the animal. So, if one is unsure whether or not the najis
container of enzyme was used in the process of making the
cheese, it is permissible to eat it.
```

## PDF PAGE 292

```text
..……………………………………………… ٢٩٢A Code of Practice For Muslims in the West
One should also be aware of other ingredients used in making
cheese, some are vegetable based while others are chemically
produced like microbic enzymes. There is no doubt in the
purity as well as permissiblity of using these.
If there is doubt in the enzymes used in making cheese whether
they were from natural sources or chemically produced, then
you can consider it halal.
As for “Gello”, it is used in manufacuring the gelatin. Mostly it
is a jellylike substance extracted from animal source. However,
you can also obtain the Gello that is made from vegetable
source and seaweeds.
As for non-alcoholic carbohydrate drinks like Coke, Pepsi,
Seven Up, and Canada Dry, they do not contain anything from
animal or alcoholic sources.
Note: In preparing the information in this Appendix, we have
primarily relied on the write up of Dr. Ahmad Hasan Sakr of
Chicago, USA, which is originally taken from the following
sources:
Al-Mawsou’s fi Uloom al-Tabi’a, Edward Chalib, Beirut
٥٦٩١- ٦٦
Le Guide marabout de la peche en mer Michel van Haver -
 ٢٨٩١- FRANCE.
Les Poissons D’eau Douce Jiri Cihar  – ٦٧٩١FRANCE.
```

## PDF PAGE 293

```text
..……………………………………………… ٣٩٢A Code of Practice For Muslims in the West
Guide des Poissons D’eau Douce et Peche Bent J. Muvs et
Preben Dahistrom  – ١٨٩١SUISSE.
Encyclopedie Illustree des Poissons Stanislav Frank – PARIS.
Encyclopedie du Monde Animal Tome ( ٤Les Poissons et Les
reptiles) Maurice Burton. Bibliotheque Marabout – PARIS.
```

## PDF PAGE 294

```text
..……………………………………………… ٤٩٢A Code of Practice For Muslims in the West
Appendices
Explanation on Ingredients and Preservatives Used in Food
Products
In this Appendix, I am listing some of the ingredients and
components that are usually added to the food. These
ingredients come from vegetable soure or animals or are
produced chemically. Since the labels on the food products do
not list the origin of the ingredients, there is no way of
classifying them as halal or haram, except by referring to the
manufacturers.
As for the ingredients that shall be listed here, I have tried to
ascertain the suitability of their halal use based on the
information that I could gather. However, one should know
that if an ingredient that is completely absorbed in a food
product [and cannot be detected unless we are told by the
manufacturer], it is not obligatory in the shari‘a to inquire
about such ingredients to ascertain that they are free of haram
substances. (See the chapter on “Food & Drink”.)
Acetic Acid: It is found naturally in plant juices; it can also be
produced chemically [from oil petroleum], and can also be
derived from animal tissues.
If it is extracted from plant juices or chemicals, there is no
problem in using it in food products. But, if it is extracted from
animal tissues, the permissibility of using it depends on the
```

## PDF PAGE 295

```text
..……………………………………………… ٥٩٢A Code of Practice For Muslims in the West
animal having been slaughtered Islamically. [If the origin is
unknown, one can still use it.]
Adipic Acid: It is from vegetable origin. It can also be
produced from chemicals. Therefore, there is no problem in
using it in food products.
Agar Agar: It comes from seaweed. It is used as a substitute for
gelatin. Since it comes from vegetable origin, it is halal.
Apocarotenal (C( )٠٣E٠٦١e): It comes from orange.
Sometimes it is used to melt gelatine or lard in water. If
gelatine comes from an animal source (other than fish), it is not
possible to use in food products.
Carmine / Cochineal (E :)٠٢١It comes from insects and is used
in coloring food items. It is halal.
Casein: Its source is milk; it is used in manufacturing cheese. It
is precipitated by acid or by vegetable or animal enzymes. If
vegetable enzymes were used in the precipitation, it is halal;
but if animal enzymes were used, then it cannot be considered
halal unless the animal was slaughtered Islamically or the
process brought about a chemical transformation in casein.
Chocolate Liquor: This is a sweet liquid made from chocolate
and used for its aroma. It is not the intoxicating or alcoholic
drink known as “liquor;” and, therefore, there is no problem in
using it.
```

## PDF PAGE 296

```text
..……………………………………………… ٦٩٢A Code of Practice For Muslims in the West
Bextrose (Corn Syrup): Its source is starch and is used as
sweetner and colouring agent in food products. Since it comes
from vegetable source, there is no problem in using it.
Carbon Black (E[ :)٣٥١It is used for black colouring in
confectionery] and is extracted from bones, meat, wood, and
plants. Since it can also be extracted from vegetable source, it
is, in most cases, halal. If it is extracted from an animal source,
one cannot consider it halal unless he can ascertain that the
animal was slaughtered Islamically or that it went through a
process of chemical change.
Lecithin (E :)٢٢٣It is made from egg yolk but on a commercial
basis it is made from soybeans and is therefore halal.
Glycerine (E / )٢٢٤Glyverol: Used as a solvent or humectant
(maintains the desired level of moisture). It comes from beef
fat or petroleum or vegetable. If it comes from chemical or
vegetable source, it is halal; but if it comes from animal
source, it cannot be halal, unless the animal was slaughtered
Islamically or it went through the process of chemical
transformation (istihalah).
Mono and Digylcerides: It comes from animal or vegetable
source. If it comes from vegetable source, then it is halal; if it
comes from animal source, then it cannot be halal unless the
animal was slaughtered Islamically or it went through the
process of chemical transformation.
```

## PDF PAGE 297

```text
..……………………………………………… ٧٩٢A Code of Practice For Muslims in the West
Polyglycerol Easters of Fatty Acids (E :)٦٧٤Source: Fats and
oils, animal or vegetable source. If they come from vegetable
source, they are halal; if they come from animal source, they
cannot be halal unless the animal was slaughtered Islamically
or the acids went through the process of chemical change.
Monosodium Glutamate (E :)١٢٦Source: Japaness seaweeds,
sugar [plants, beets and corn]. It is used for enhancing flavor. It
is halal.
Gelatine: Derived from vegetable or animal source. If it is from
vegetable source, there is no problem. But if it is from animal
that was not slaughtered Islamically, it is halal in view of the
late Grand Ayatullah as-Sayyid al-Khû’i based on the chemical
change (istahalah) that it goes through. As for the view of the
Grand Ayatullah as-Sayyid as-Sistani, it is not halal because he
believes that in chemical change the original components
should be completely eliminated.
Guar Gum: It is used as stabilizer and thickener for spreads,
syrup, etc. and is extracted from plants. It is therefore halal.
Lactic Acid: It is made from corn, soybeans, or sugarcane; it
can also be made from chemicals. It is halal.
Pectine: It is extracted from fruits and stems of plants.
Commercially, it is made from apples and is used for
thickening jellies. It is halal.
```

## PDF PAGE 298

```text
..……………………………………………… ٨٩٢A Code of Practice For Muslims in the West
Pepsin: It comes from enzymes usually extracted from pig
stomaches and is obviously haram, unless it is chemically
transformed into another substance.
Rennin (Rennet): Comes from animal enzymes usually derived
from the membrane of the stomach of suckling calves. It can be
made from vegetable enzymes or from a chemical source. It is
halal.
Whey (in all forms): It comes from milk and is used as binder
and flavouring agent. It is halal.
```

## PDF PAGE 299

Page image: [original page image](../../../assets/source-pages/west-299.png).

```text
..……………………………………………… ٩٩٢A Code of Practice For Muslims in the West
Pictures of scale fish
ا<سم بالعربية
ا<سم بالفرنسية
ا<سم با<نجليزية
ا<سم العلمي )بالGتينية
(
سـرديـــن
 Sardines - Sarda
Sardine
Alosa Sardina , Clupea
Sardina
 البلشار )نوع يشبه
السردين
)  Pilchard -célan
Pilchard
-----
نازلي
 Colin - Lieu noir
Coal Fish
-----
شـبـّـوط
Carpe
Carp
Cyprinus - Carpio
بوري/ بيّاح )اكثر
من مئة نوع
)
Muge - Mulet ,
Mullet
Mugil - Grey ,
Mulet
Mugil
تـُـن / تون/ طون
Thon
Tunny - Tuna
Thynnus , Alaionga
 تون ابيض/ طون
ابيض/ كنعد/ كعند
Thon Blanc
Germon
White Tunny
Fish
Thynnua Alaionga
سمك سليما
ن /
سلمون
 Saumon
Salmon
Salmo Saiar
تـَـروتة / اُطروط
Truite
Trout
Trutta
سمك موسى
 Sole
Sole
Solea
رنـكــة
 Hareng
Herring
Clupea
سمك الـفـرخ
 Perche
Perch
Perca fluvatilis
/غادُس/ غـُـدس
غَيدس/ مورة
 Morue - Gede
cod - codfish
Gadus
غادُس أسمر
Cabillaud
Cod
-----
راقود
 Platycéphale
Flathead
Platycephalus
```

## PDF PAGE 300

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```text
..……………………………………………… ٠٠٣A Code of Practice For Muslims in the West
قاروس/ قَروس
 Bar - Loup
Louvine Loubine
Sea Bass
Morone Labrax
لـُـخ / كـَـبيت
Loche D'étang
Pond Loach
Cobitis - Fossilis
صـَــنـْـدر
 Sandre
Pike - Perch
Lucioperca ,
Lucioperca
سمك البنفسخ
 Eperlan
Smelt
osmerus , Eperlanus
عـَــتوم
Ombre
Graylig
Thymallus , Thymallus
شـابـل
 Alose
Allice Shad
Alosa
/حـُـسْـرم
حـُـمرور/ أبو عينPriacantha
Catalufa
Bigeeye
Priacanthus
كـمـھـة
 Tanche
Tench
Tinca Tinca
بـُـنّـي / بـَـربيس
 Barbeau Commun
, Barbot
Barbel -
Barbus
Barbus Barbus
بـرعـان أحـمـر
 Rotengle
Rudd
Scardinius ,
Eryhophtalmus
قـنـومـة
 Bouviére
Bitterling
Rhodeus Amarus ,
Bloch
سمكة بيضاء
 Able de ,
Stymphale
Rain - Bleak
Leucespius , delineatus
سمكة بيضاء )نوع
  ) ثان
Ablette Riviére
spirlin
Stream - Bleak
Alburnoides
Bipunctatus
سمكة بيضاء )نوع
آخر
)  Ablette
Bleak
Alburnus Alburnus
برعـان )دانوبي
)  Gardon Galant
Danube Roach
Rutilus Pigus
-----
Rasoir
Sabre Carp
Pelecus Cultratus
-----
Zope
Zope
Abramis - Ballerus
ربـَـاك
Daurade
Gilt - Head
Chrysophrys
سمك التـﱢــرس
Flet
Flounder
Platichthys - Flesus
```