pas akum – RabbiKaganoff.com

Gluten-Free, Sake, and Vegan

This week’s parsha, Bo, teaches about matzoh, which can be made only from the five types of grain that can become chametz (wheat, barley, spelt, rye, and oats). This gives us the opportunity to discuss kashrus issues related to gluten and non-gluten grains.

Question #1: Rice and Oats

What kashrus issues exist concerning oat-based or rice-based nutritional beverages?

Question #2: Eating Vegan

May I eat in a vegan restaurant?

Question #3: Sake

Is Japanese sake prohibited because of bishul akum or any other kashrus issues?

Question #4: Gluten-free Pastry

Does gluten-free pastry involve pas akum or bishul akum issues?

Introduction:

In parshas Chukas the Torah describes how Bnei Yisrael offered to support the completely non-Jewish local economy by purchasing all their victuals from Sichon and his nation (Bamidbar 21:21-25). Based on an implication in the pasuk, the Gemara suggests that Bnei Yisrael had offered to purchase only food that had not been changed by cooking. Cooked food would have become non-kosher because of bishul akum, the proscription against eating food cooked by a gentile,even when all the ingredients are kosher (Avodah Zarah 37b). Based on this, the Gemara infers that bishul akum was prohibited by the Torah. The Gemara ultimately refutes the suggestion that bishul akum is implied in chumash, concluding that bishul akum is a rabbinic interdiction that does not date all the way back to the time of the Torah. Nevertheless, some early authorities theorize that bishul akum must have been a very early enactment – how else could the Gemara entertain that bishul akum is alluded to already in the Torah (see Tosafos s.v. vehashelakos)?

Chazal instituted this law to guarantee uncompromised kashrus and to discourage inappropriate social interaction (Rashi, Avodah Zarah 38a s.v. miderabbanan and Tosafos ad loc.; Rashi, Avodah Zarah 35b s.v. vehashelakos). The four questions with which I opened our article all involve questions concerning the kashrus of ingredients and also of bishul akum. Since the halachos of bishul akum are indispensable in analyzing all four cases, I will discuss them first.

YUM

When Chazal prohibited bishul akum, they did not prohibit all gentile-cooked foods, but only foods where the cooking of the non-Jew provides significant pleasure to the consumer. Therefore, three major types of gentile-cooked foods are excluded from the prohibition of bishul akum. For pedagogic purposes, we can use the following convenient acronym: YUM, standing for Yisrael, Uncooked, Monarch.

Y. Yisrael – A Jew participates

If a Jew contributes to the cooking in a significant way, the food is permitted because it is now categorized as bishul Yisrael and not bishul akum. How much Jewish participation is necessary to avoid bishul akum? The answer is that this is one of the areas of halacha in which there is a difference in practice between Sefardim and Ashkenazim; Ashkenazim are more lenient in these laws than are Sefardim. Ashkenazim rule that to permit food as bishul Yisrael it is sufficient that a Jew ignite the fire being used to cook, or to add fuel to an already existing flame. Sefardim rule that the Jew must be involved in the actual cooking of the food, preferably by placing the food on the fire.

Another case in which Sefardim and Ashkenazim differ is if a gentile began the cooking and the food became minimally edible, which halacha calls kema’achal ben Derusa’i. Sefardim consider the food already prohibited because of bishul akum. Following this approach, if a gentile cooked the food until it was barely edible and a Jew then completes the cooking and makes it quite tasty, the food is still prohibited, unless there are extenuating circumstances (see Shulchan Aruch, Yoreh Deah 113:9). However, Ashkenazim rule that if a Jew cooked it past this point, it is permitted, since the product’s delicious taste was created by a Yisrael.

U. Uncooked – food edible raw

A food that is commonly eaten raw is exempt from the prohibition of bishul akum even when a non-Jew cooked it completely. This is because cooking such an item is not considered significant (Rashi, Beitzah 16a). For example, baked apples or fruit soup prepared by a non-Jew present no problem of bishul akum since the fruit is edible before cooking. Similarly, a fondue made of cheese, wine and butter would involve no bishul akum concerns, even though it is meant to be eaten with bread, because its ingredients are all edible without this cooking. However, cooked potatoes present a bishul akum concern, because most people do not eat raw potatoes (Chachmas Adam 66:4; cf. Aruch Hashulchan 113:18).

M. Monarch

Bishul akum applies only to food that one would serve on a king’s table alongside bread. This is described as oleh al shulchan melachim lelafeis es hapas, literally, “would go on a king’s table to enhance the bread with it.” Chazal did not prohibit bishul akum when the food would not be served to a highly respected guest, because they were not concerned that inappropriate social interaction may result (Rambam, Hilchos Ma’achalos Asuros 17:15).

Rice and oats

Now that we have completed our basic introduction, let us analyze our opening questions. Our first question was: What kashrus concerns exist with oat-based or rice-based nutritional beverages?

The most common products I have seen are oat milk and rice milk, which, alongside almond, soy and coconut milk have become popular alternatives to cow’s and goat’s milk. Because all of these products, when available commercially, include ingredients that can be problematic from a kashrus perspective, they should be purchased only with a reliable hechsher. However, I will bring attention to the following question:

“My neighbor, who is not Jewish, brought me some of her homemade rice milk. She knows that we keep kosher, and therefore offered the following information. The equipment she uses for her rice and oat milk is never used for other items, and she provided me with her recipe for producing rice milk:

“Boil or steam the rice in hot water until the rice is soft, but still very raw — you should be able to snap a piece in half with your fingernail without much effort.

Add salt and any other flavoring ingredients you choose (usually dates and/or spices) and then blend.

“The instructions for the oat milk were fairly similar. May I drink her rice or oat milk?”

The raw materials here are very simple and should not present kashrus concerns. There is one possible kashrus issue here related to the rice milk and that is bishul akum. The oat milk should not present a bishul akum problem, since this is not a food that one would serve at a formal banquet. Although Cheerios and gluten-friendly menus have popularized oats as people food, I would be surprised to find oats in the respected kitchens of Buckingham Palace or the White House.

On the other hand, rice is definitely not edible raw, and, unlike oats, is oleh al shulchan melachim. Nevertheless, I call your attention to a critical point. The instructions said that the rice should be “soft but still very raw — you should be able to snap a piece in half.” This rice is inedible, and even the minimal definition of ma’achal ben Derusa’i is not met. Thus, this rice is heated, but not cooked sufficiently for it to be prohibited as bishul akum, whether you are Ashkenazi or Sefardi. Thus, this rice milk should not present a halachic problem.

Whether this factor is true in all factory-produced rice milk is something that should be researched. The hechsher should check out whether the rice is cooked to an extent that it might be prohibited because of bishul akum.

Vegan restaurant

Why can’t I eat in a vegan restaurant that does not have a proper hechsher?

Some people erroneously think that, since a vegan diet includes no meat, fish, eggs or dairy products, there can be no kashrus issues in a product labeled “vegan-friendly.” Unfortunately, this is not true for many reasons.

Vegan cooking may involve many non-kosher ingredients, including vegetables that need to be checked for insects, such as seaweed, which is notorious for containing small sea horses (I guess a vegan does not consider insects as a variety of meat). Also, non-kosher wine and wine vinegars often feature prominently in vegan cuisine. In addition, vegan fare usually includes ingredients that are manufactured on non-kosher equipment. There is, also, the known instance of a vegan restaurant whose chef, a Buddhist, was consecrating food to his gods, potentially prohibiting everything in the restaurant.

Aside from all the other potential problems, a vegan restaurant will probably be cooking food that is prohibited because of bishul akum. Thus, a hechsher on a vegan restaurant will need to supervise not only that all ingredients are kosher, but that its food is prepared in a way that it qualifies as bishul Yisrael.

Japan and sake

At this point, let us discuss our opening question: Is Japanese sake prohibited because of bishul akum or any other kashrus issues?

Sake is the national alcoholic beverage of Japan and is made by fermenting steamed rice. There are probably as many varieties of sake in Japan as there are varieties of whiskey in Scotland, beer in Germany and wine in France. We know that wine without a hechsher is presumably non-kosher, but most observant consumers use whiskeys and beers, even without a hechsher on the label. The question is whether these Jews may safely imbibe sake.

There are three major kashrus areas that require research, which was performed, a few years ago, by one of the major American hechsherim.

A. Are there kashrus concerns with any of the raw materials?

B. Might the equipment be used for non-kosher products?

C. Since rice is not edible raw, and its steamed variety is certainly served to royalty, is there a problem of bishul akum?

Sake production

So, let us explore how sake is produced. Rice is a starch, and will not ferment directly into alcohol. The starch first needs to be converted into sugar, which will ferment into alcohol. Sake production begins with steamed rice and Aspergillus oryzae, a fungus that converts rice starch to sugar. The fungus is mixed with water and freshly steamed rice and left until it forms a sweet, crumbly, dry material. This crumbly mash is then placed in a vat with additional rice and water. A variety of yeast, Saccharomyces cerevisiae, is added to the mixture, which then ferments for several weeks. More Aspergillus oryzae, steamed rice, and water are added to the vat, and fermentation continues for another week or two, at which point the sake is filtered, pasteurized, and bottled. Alcohol may be added if the sake is not as strong as desired. Some high-end sake producers “polish” their product by aging it afterward in used wine casks, but these companies usually advertise this, since this sake is considered a specialty product. There are also varieties of flavored sake, which add additional ingredients.

Now let us examine the three questions that we asked above:

A. Are there kashrus concerns with any of the raw materials?

Rice, on its own, does not present a kashrus issue, nor does the fungus, the yeast or the steam. The added alcohol can present a kashrus problem, since it may be produced from non-kosher wine or whey, or may be chometz she’avar alav hapesach, grain-based chometz alcohol that was owned by a Jew on Pesach. Flavored sake would require further research to determine the sources of the flavors, probably not a practical task unless the sake producer is interested in a hechsher on the product.

B. Might the equipment be used for non-kosher products?

Sake is a very popular product in Japan and is manufactured with specialized equipment. This makes it unlikely that any other products would be made on the same equipment.

Regarding aging or finishing the sake in used wine casks, we can assume that this is not done unless it is advertised as such. Whiskeys finished in wine casks is a lengthy halachic subject that I plan to discuss in the future.

C. Since rice is not edible raw, and its steamed variety is certainly served to royalty, is there a problem of bishul akum? Indeed, since steamed rice is definitely oleh al shulchan melachim, two of the obvious heterim for bishul akum that I mentioned above, Uncooked and Monarch, may not apply. An obvious way to produce kosher sake would be to make it bishul Yisrael by having a Jew steam the rice, but the available pool of mashgichim in Japan is not huge, rendering this solution impractical.

Nevertheless, sake maynot have a bishul akum issue. Many prominent authorities contend that bishul akum does not apply to commercial food production since social interaction between the person working on the factory floor and the consumer will not result (see Birkei Yosef 112:9, quoting Maharit Tzalon). Rav Moshe Feinstein (as reported to me personally by Rav Nota Greenblatt) ruled that there is no bishul akum under these circumstances.

Some authorities (see Darkei Teshuvah 113:16) contend that Chazal never included steamed products under the prohibition of bishul akum, because they categorize steaming as smoking, an atypical form of cooking that Chazal exempted from bishul akum. The Minchas Yitzchak (3:26:6) rules that one may combine these two above reasons and permit the finished product.

Another potential heter here is that rice steamed for sake is not cooked in a way that you would usually serve it, and thus, it is not oleh al shulchan melachim. Certainly, once the rice converts to sugar it is not a product that is consumed. Even at its earlier stage, before it becomes sugar, the rice is not steamed to the point that it is servable. Thus, for an Ashkenazi, sake should not be prohibited as bishul akum. I leave it for our individual readers to discuss this with their own rav or posek.

Gluten-free pastry

At this point, let us examine the last, and perhaps most interesting, of our opening questions:

Does gluten-free pastry involve pas akum or bishul akum issues?

Let me explain the actual question that I was asked. A non-Jewish owned and operated company manufactures a large variety of gluten-free pastries and is seeking a hechsher on its products. Does the hechsher need to be concerned about either pas akum or bishul akum?

Pas akum versus bishul akum

Halachically, the difference between pas akum and bishul akum is not that one item is baked and the other is cooked. Pas akum applies to items whose brocha is hamotzi, or to pas haba’ah bekisnin, items on which the brocha is hamotzi if a large amount is eaten, such as cake or crackers (Rema, Yoreh Deah 112:6; Taz, Pri Chadash, Darchei Teshuvah). Baked items other than bread may be considered bishul akum. Thus, we will need to examine whether gluten-free pastry is prohibited because of bishul akum.

What is gluten?

Gluten is a mixture of hundreds of different proteins found in the five grains on which we recite hamotzi when baked into bread: wheat, barley, spelt, rye and oats. Each of these grains has a different type of gluten. In wheat and spelt, one class of these proteins is called gliadin; in barley, it is called hordein; in rye, secalin, and in oats, avenin.

The gliadin in spelt has a different molecular structure than that of wheat. It is more water soluble, which makes it easier to digest, which is why many people who have difficulty tolerating wheat can comfortably consume spelt products.

The term “gluten” describes proteins that affect people with celiac disease. This is an autoimmune condition characterized by gastrointestinal symptoms. When people with celiac disease consume gluten, their body makes antibodies that attack gluten, causing damage to the small intestine. The inflammation and subsequent damage of the small intestine are responsible for the symptoms.

Non-celiac gluten sensitivity is a different medical condition which also is improved by excluding or limiting gluten from the diet and replacing it with grains whose composition is different.

Research has shown that avenin, the protein found in oats, is tolerable by the majority of people with celiac disease. However, approximately one in five people with celiac disease reacts to avenin. In addition, oats are prone to cross-contamination from gluten of the other cereal grains. For these reasons, New Zealand and Australia prohibit labeling products made with oats as gluten-free, only as gluten-friendly.

What is gluten-free?

Gluten-free recipes involve using starches that contain no gluten. I have seen formulae using the following types of starch to provide the consistency of gluten flours: quinoa, tapioca (cassava), rice, sorghum, amaranth, arrowroot, plantain, millet and buckwheat (kasha). I presume that there are others.

From a kashrus perspective, gluten-free pastry must have hashgacha, just as any other baked goods do, because of various non-kosher ingredients they could contain. But our question was specifically about whether there are pas akum or bishul akum concerns.

Above, I noted that some prominent authorities contend that bishul akum does not apply to commercial food production. In addition, other strong heterim may apply here in that oats, sorghum, amaranth, arrowroot, plantain, millet and buckwheat would, on their own, not qualify as oleh al shulchan melachim. In addition, there is another very important heter here: The non-gluten flours are not the primary taste factors in gluten-free pastry. They are included to provide consistency, but the flavor components are the sugar, oils and fruits, all of which are edible and quite tasty unbaked — the U of YUM (Shu”t Tashbeitz 1:89; 3:11; Pri Chadash). I leave the final decision to the rabbis of the kashrus organization involved.

Conclusion

The Gemara teaches that the rabbinic laws are dearer to Hashem than the Torah laws. In this context, we can explain the vast halachic literature devoted to understanding a prohibition such as bishul akum, created by Chazal to protect the Jewish people from major sins.

Joining Gentiles

Question #1: Client’s celebration

A non-Jewish client is marrying off his daughter and expects his business associates to attend the reception. Knowing him, he expects me to spend a considerable amount of time there. Is this permitted, and, while there, may I eat or drink something that is kosher?

Question #2: Meeting a new client

My boss asked me to attend a lunch meeting with a new client in a non-kosher restaurant. Is this permitted, and, if it is, may I order a cup of coffee or a fruit plate?

Question #3: Company picnics and parties

May I attend the company end-of-year parties and picnics?

Answer:

Each of the above questions involve situations that may arise in today’s professional work environment. The Gemara teaches that the injunctions created by Chazal are dearer to Hashem than Torah laws. In this context, we can explain the vast halachic literature devoted to the many prohibitions created to protect the Jewish people from major sins. These include bishul akum, the prohibition against eating food cooked by a non-Jew, pas akum,which, under certain circumstances, prohibits bread baked by a non-Jew, and sheichar akum, which prohibits drinking certain types of beer in a non-Jew’s home or tavern.

The Rambam codifies these laws as follows: “There are activities that have no basis in the Torah that our Sages prohibited… to make sure that Jews and non-Jews do not … intermarry. These are the prohibitions: They prohibited drinking with them even when there is no concern about sacramental wine [yayin nesech]. They prohibited eating their bread or what they have cooked even when there is no concern that there are non-kosher ingredients or flavors added. What is an example of this prohibition? A person may not drink in a gathering of non-Jews even cooked wine that is not prohibited [as stam yeinam, wine handled by a non-Jew], or even if the Jew drinks only what he brought himself. If most of the assemblage is Jewish, it is permitted. It is prohibited to drink beer made from dates or figs or anything similar. But this prohibition [drinking beer] is prohibited only where it is sold. If he brought the beer home, it is permitted to drink it there, because the primary reason for the decree was that he should not come to eat a meal at a non-Jew’s house” (Rambam, Hilchos Ma’achalos Asuros 17:9-10).

Why is beer different?

There is a very obvious question here: The three other prohibitions mentioned here because of concerns of social interaction – bishul akum, pas akum and stam yeinam – are not dependent upon where you are. Consuming these items is prohibited, regardless of your location. However, the prohibition concerning the beer, as well as the prohibition of eating and drinking with non-Jews, applies only in the non-Jews’ venue.

Among the rishonim, we find several approaches to explain this question. I will present just one approach, that of the Tosafos Rid (Avodah Zarah 65b), who explains that, in the instances of wine, cooked food and bread – the main concern is that you will find the foods served by the non-Jew to be very tasty, and this eventually might lead to inappropriate social interactions. However, in the instance of beer, the concern is not the food, but the socializing – and prohibiting drinking beer where the non-Jew lives and works is a sufficient safeguard to discourage the inappropriate activity.

I have written previously many times on the topics of bishul akum, pas akum, stam yeinam and sheichar akum that are mentioned in this Rambam. I have also written about the questions germane to mar’is ayin implicit in several of the opening questions. However, I have never written on what the Rambam prohibits here: not to drink kosher beverages “in a gathering of non-Jew’s,” nor “to eat a meal at a non-Jew’s house.”

This ruling of the Rambam is subsequently quoted and accepted by all the halachic authorities, including Tur, Shulchan Aruch, Derisha, Shach, Taz, Pri Chodosh, Or Hachayim, Darkei Teshuvah, Chasam Sofer and Igros Moshe.

Rambam’s source

There is much discussion among later authorities attempting to identify the source in Chazal whence the Rambam inferred this prohibition. Among the acharonim, we find several suggestions for the Rambam’s ruling, including mention of some passages of Gemara. Let us examine these sources.

The first instance cited is based on a Mishnah that prohibits many types of financial dealings with an idolater on the days near a pagan holiday, out of concern that he will thank his deity for the business. If this happens, the Jew has “caused” the pagan to worship idols. Bear in mind that being a “light unto the nations” precludes causing someone else to violate his commandment.

The conclusion of this Mishnah states, “When an idolater makes a celebration in honor of his son, it is prohibited to deal only with that man on that day (Avodah Zarah 8a). This conclusion is cited by the halachic authorities (Rambam, Hilchos Avodas Kochavim 9:5; Shulchan Aruch, Yoreh Deah 148:7).

The Gemara adds the following to the discussion: “Rabbi Yishmael said: Jews living in chutz la’aretz are idol worshippers who think that they are acting properly. Why is this? An idolater makes a party to celebrate a family event and invites all the Jews in his town to attend – even if they eat their own food and drink their own beverages and their own waiter serves them, the Torah treats it as if they ate from the offerings of idols.” This passage is also cited by the halachic authorities (Rambam, Hilchos Avodas Kochavim 9:15; Shulchan Aruch, Yoreh Deah 152:1).

At the end of his censure, Rabbi Yishmael quotes the Torah as the source for his ruling: And he calls to you and you eat from his slaughter (Shemos 34:15). The halachic authorities disagree whether this quote demonstrates that this prohibition is min haTorah (Taz, Yoreh Deah 152:1) or only rabbinic (Nekudos Hakesef ad locum).

A potential difference in halacha resulting from this dispute is whether one may attend the event if missing it might antagonize the host (mipnei eivah). The rishonim note that, despite the fact that the Mishnah, quoted above, prohibits dealing with a non-Jew near his holiday, this prohibition does not apply in our day since the non-Jews among whom we live do not worship idols (Rishonim to Avodah Zarah; Tur, Yoreh Deah 148). In addition, even in a situation in which the Mishnah’s concerns are applicable, it is permitted when there are concerns of eivah (Tur, Yoreh Deah 148). The Derisha conjectures whether the prohibition against attending a party applies in a situation of eivah (Derisha, Yoreh Deah 152:1). As we will soon see, Rav Moshe Feinstein ruled leniently in this last issue.

Achashveirosh’s party

A different source cited as basis of the Rambam’s ruling is a passage of Gemara which states that the reason why the Jews in the era of Haman deserved to be destroyed (before they did the teshuvah brought about by Mordechai and Esther) was because they enjoyed the party thrown by Achashveirosh (Megillah 12a).

Several later authorities question whether these sources are indeed the origins of the Rambam’s prohibition (cf. Lechem Mishneh; Mirkeves Hamishneh; Aruch Hashulchan; Tzafnas Panei’ach). However, whether or not we know the source of the Rambam’s ruling, all authorities accept it to be binding.

How did the Rambam ascertain that this prohibition exists only when a majority of the people at the meal are not Jewish? The following passage of Gemara is quoted as a possible source: Shmuel, the great amora, and Avleit, a non-Jewish friend of his who is mentioned frequently by Chazal (Shabbos 129a, 156b; Avodah Zarah 30a; Yerushalmi, Shabbos 3:3 and Beitzah 2:5; Midrash Lekach Tov, Parshas Shoftim), were eating a meal together when they were brought some yayin mevushal, wine that had been cooked. Avleit, who was familiar with his friend’s Jewish customs, adjusted himself so that he would not touch the wine and prohibit it for Shmuel. Shmuel then explained to Avleit that the prohibition against using wine handled by a non-Jew does not apply to yayin mevushal. The question raised by some authorities is, how could Shmuel have been enjoying a repast together with Avleit when it is prohibited to eat a meal or drink wine at a non-Jew’s house? The Lechem Mishneh answers that since only Shmuel and Avleit were eating, there was no non-Jewish majority at the meal and, therefore, it was permitted (Avodah Zarah 30a).

However, this argument is weak for a few reasons, as noted by several later authorities. For one matter, there is nothing to indicate that Shmuel and Avleit were at a non-Jew’s venue? Furthermore, is two people eating together considered a party (Aruch Hashulchan)? We would usually assume that a “party” involves a large number of people — although from Esther’s party, mentioned in the Purim story, we can derive that three is not only company but also a party.

In this context, Rav Moshe Feinstein was asked the following question: May a yeshiva conduct a parlor meeting in the home of a non-Jew? Rav Moshe prohibits this although he permits attending a personal celebration of a non-Jew conducted in a non-Jewish venue where it is difficult to provide a good excuse for one’s absence. Rav Moshe permits this so as not to antagonize the non-Jew. Since this is why one may attend, Rav Moshe permits drinking kosher beverages, and presumably would also permit eating kosher food. However, this does not permit conducting a parlor meeting in a non-Jew’s home, since Jews are choosing to conduct this celebration there (Shu’t Igros Moshe, Yoreh Deah 2:117).

Client’s celebration

At this point let us examine one of our opening questions: “ A non-Jewish client is marrying off his daughter and expects his business associates to attend the reception. Knowing him, he expects me to spend a considerable amount of time there. Is this permitted, and, while there, may I eat or drink something that is kosher?”

According to Rav Moshe Feinstein, I may attend the wedding and eat and drink kosher food while there if my absence might antagonize the client.

Company picnics and parties

May I attend the company end-of-year parties and outings?

The reasons why it might be permitted to attend these functions include offending people and loss of livelihood. It would seem to be permitted if you do not eat or drink there with everyone else. A talmid chacham I know went to the company’s annual picnic and spent his time while there on the ball fields. The other employees assumed that he was a baseball enthusiast, while his family was surprised to discover that he owned sneakers and a baseball glove!

Mostly Jews

Here is another heter that sometimes applies: Because the Rambam wrote, “If most of the assemblage is Jewish,” the Pri Chadash permits this when there are more Jewish attendees than non-Jews.

Conclusion

We are meant to be “a light onto the nations,” which charges us with the responsibility to act in a manner that we create a kiddush Hashem. However, Chazal clearly felt that there is a difference between acting as a role model while behaving according to Hashem’s wishes, and social interactions, which can lead to undesirable outcomes.

What Makes Bread Jewish?

Since the end of our parsha discusses Pharaoh’s non-Jewish baker, I thought it appropriate to discuss some of the laws of pas akum, pas Yisroel and pas paltar.

What Makes Bread Jewish?

Question #1: No Bagels

“Where I live, the local frum bakery does not make bagels. Am I permitted to purchase brand name bagels that are not pas Yisroel?”

Question #2: Commercial versus bakery

“On Shabbos, am I required to use exclusively pas Yisroel, which is hard to get in my town?”

Question #3: Who is a Jew?

“What defines my bread as being Jewish?”

Basic background

In the days of the disciples of Hillel and Shammai, Chazal forbade eating bread made by non-Jews, called pas akum – even when there are no other kashrus concerns, neither about the ingredients nor about the equipment used to prepare the bread (Avodah Zarah 36a). To quote the Mishnah: “The following items of a non-Jew are forbidden to be eaten, but are permitted for benefit: milk milked by a non-Jew without a Jew supervising; their bread and their oil — although Rebbe and his beis din permitted the oil — and their cooked items” (Avodah Zarah 35b). This article is concerned primarily with pas akum, but also touches on another takanah mentioned in this Mishnah: the prohibition against eating food cooked by a gentile. The Mishnah refers to this food as shelakos – literally, cooked items – but the prohibition is usually called bishul akum.

Pas akum glossary:

To facilitate our understanding of the prohibition of pas akum, I will now define some of the terms germane to the subject.

Pas Yisroel – bread baked by a Jew, or where a Jew participated in its baking.

Pas baalei batim – bread baked by a non-Jew for his personal use, which is almost always forbidden.

Pas paltar – bread baked by a non-Jew for sale. Notwithstanding the above quote from the Mishnah, the halachah is that pas paltar may be eaten, at least when certain conditions exist.

Bishul akum glossary

Although bishul akum has its own glossary of terms, the only term we need for our article is oleh al shulchan melachim, which means “something that would be served on a king’s table.” The halachah is that the prohibition of bishul akum applies only when the food is something that would be served on a king’s table.

Dispute about pas paltar

As our title and opening questions indicate, most of our article will discuss the laws of pas Yisroel and the extent to which pas paltar is permitted. As I explained in another article, the Rishonim understand that pas paltar is permitted under some circumstances. There is a basic dispute among halachic authorities as to what those conditions are. According to the Shulchan Aruch and the Shach, it is permitted to use pas paltar only when there is no comparable pas Yisroel available. However, if the pas paltar tastes better, or one wants to eat a variety of bread that is not available in his locale as pas Yisroel, one may use pas paltar. Nevertheless, according to this opinion, one must constantly assess whether pas Yisroel is available before using pas paltar.

Some authorities permit purchasing pas paltar even when pas Yisroel is available, in a situation where there would not be enough pas Yisroel for everyone if there were no pas paltar available (Kaf Hachayim 112:30). They also permit pas paltar when purchasing exclusively pas Yisroel would drive up its price (Kaf Hachayim 112:30).

On the other hand, other authorities are more lenient, ruling that pas paltar is always permitted (Rema). This heter was so widespread that the Rema, in Toras Chatas, his detailed work on the laws of kashrus, wrote: “Since the custom in most places is to be lenient, I will therefore not expound on it at length, because the widespread practice is to permit this bread and eat it, even when there is pas Yisroel available. Therefore, one who is careful about pas Yisroel may choose to be machmir to the extent that he wants.”

Brand-named bagel

At this point, we can answer the first of our opening questions: “Where I live, the local frum bakery does not make bagels. Am I permitted to purchase bagels manufactured by a large company that are not pas Yisroel?”

The answer is that, according to all accepted opinions, one may use these bagels when no pas Yisroel bagels are available locally.

Hechsherim and pas Yisroel

Based on the opinion of the Rema, most hechsherim in North America do not require that the bread products that they supervise are pas Yisroel. Of course, this does not resolve the matter for Sefardim, who should use pas paltar only when no comparable pas Yisroel is available. Mehadrin hechsherim in Eretz Yisroel are, in general, stringent and require their products to be pas Yisroel.

It should be noted that the primary commentary on the Toras Chatas, the Minchas Yaakov, written by seventeenth-century posek and Gadol Rav Yaakov Breisch, points out that someone who has been machmir to follow the approach of the Shulchan Aruch, and then decides that he wants to be lenient and follow the Rema, is required to perform hataras nedorim before he may use pas paltar.

Aseres Yemei Teshuvah

The Rema in the Toras Chatas writes further: “However, during the days between Rosh Hashanah and Yom Kippur, the Rosh and the Mordechai wrote that one should be stringent.” This ruling is accepted by the Shulchan Aruch (Orach Chayim 603) and all later halachic authorities.

Pas akum on Shabbos

The authorities dispute whether the heter of using pas paltar applies on Shabbos. The Darchei Moshe (Orach Chayim 603:1) and the Magen Avraham (242:4) rule that one should not use pas paltar on Shabbos, whereas the Elyah Rabbah (242:10) rules that one may use pas paltar on Shabbos, just as one may on weekdays. Most later opinions follow the approach of the Darchei Moshe and the Magen Avraham that on Shabbos one should use only pas Yisroel, when available (see, for example, Chayei Adam, 1, 4; Aruch Hashulchan, Orach Chayim 242, 45; Mishnah Berurah 242:6). This is considered an aspect of kavod Shabbos, honoring the sanctity of Shabbos (Shulchan Aruch Hagraz, 242:13; Mishnah Berurah 242:6). However, when no pas Yisroel is available, or it is not comparable to the pas paltar, one may use pas paltar, even on Shabbos.

At this point, we can examine the second of our opening questions: “On Shabbos, am I required to use exclusively pas Yisroel, which is hard to get in my town?”

According to accepted halachic approach, one should use pas Yisroel on Shabbos when available, unless the pas paltar tastes better.

Breading for Shabbos

Many people do not realize that although they bake all their Shabbos bread at home, or purchase it only from Jewish bakeries, that when they bread their chicken or use croutons for Shabbos, they may be using pas paltar. Although this breading is certainly kosher and carries reliable hechsherim, according to most halachic authorities, one should use only pas Yisroel breading for Shabbos foods.

To justify those who are lenient, I can share two heterim. One heter was mentioned above: If all Jews would begin using pas Yisroel, there would not be enough for everyone, and this would cause prices to rise. A second heter is that there are authorities who permit pas paltar in a large commercial bakery, where the customer will never meet the employees (Birkei Yosef, Yoreh Deah 112:9, quoting Maharit Tzalon. Note that the Birkei Yosef, himself, rejects this heter.) Disciples of Rav Moshe Feinstein relate that Rav Moshe held this latter reason to be a legitimate basis to be lenient. I leave to each reader to discuss with his or her own Rav or posek whether he personally should be stringent in this matter, particularly since there are simple solutions to the question, as we will soon see.

We should be aware that an earlier authority, the Tashbeitz (1:89), states that, even when technically speaking, the halachah is that one may find reasons to be lenient and use pas paltar, it is appropriate for a person to be machmir in these halachos. He continues that one certainly should be machmir not to use pas paltar for pleasure items – such as pastry. The Tashbeitz advises that a rav should pasken for others that they are permitted to use pas paltar, but he, himself, should refrain from relying on the heterim.

True Jewish rye

At this point, we will examine the third of our opening questions: “What defines my bread as being Jewish?”

The entire issue of whether, and under which circumstances, a Jew may eat bread baked by a non-Jew is problematic only when the entire baking procedure is done without any participation of a Jew. However, if a Jew participated in the baking, the resultant bread is considered pas Yisroel.

What does it mean that a Jew “participated” in the baking? To answer this question, let us begin by quoting the following Talmudic passage:

Ravina said: “Bread made by having the oven lit by a gentile and baked by a Jew, or the oven was lit by a Jew and the bread was baked by a gentile, or even if it was lit by a gentile and baked by a gentile and a Jew stirred the coals, the bread is fine” (Avodah Zarah 38b). Rashi explains that the stirring of the coals increases the heat. The Ran explains Rashi to mean that this is considered that the Jew participated in the baking in a noticeable way. He notes that, according to Rashi, tossing a splinter of wood would not be sufficient to make the bread pas Yisroel, since the Jew’s participation does not make a noticeable difference. The Ran quotes this position, also, as that of the Ramban, and this approach was held also by the Rosh.

The Ran then suggests another possibility: If a Jew brings a hot coal or other source of fire, and the fire of the oven is kindled from this flame, the baked goods thereby produced are considered pas Yisroel. Although the Ran, himself, ultimately rejects this approach, others consider it acceptable to make the bread pas Yisroel, considering this to be that the Jew made a noticeable change, since without the original coal or flame, no bread would be produced.

The Ran concludes, as do Tosafos and the Rambam, that if a Jew simply tosses a splinter of wood into the fire, this is sufficient to consider the bread pas Yisroel, since the Jew symbolically participated in the baking of the bread.

Thus, we have a dispute among the early authorities as to whether the Jew’s participation in the baking of the bread must have some significance to make it pas Yisroel or whether a symbolic involvement is sufficient. The conclusion of most authorities is that a symbolic act, such as tossing a splinter into the oven, is sufficient (Shulchan Aruch, Yoreh Deah 112:9).

How many rabbis does it take to change a light bulb?

Some contemporary rabbis have suggested an innovative way to accomplish having commercial bread be considered pas Yisroel. The method is having a light bulb installed inside the oven that is turned on by a mashgiach. They reason that this adds more heat to the oven than does a splinter tossed into the fire. Other rabbonim disagree, contending that the splinter becomes part of the fire, and, therefore, the entire fire is influenced by the Jew, which then renders the bread pas Yisroel. A light bulb, on the other hand, provides insignificant heat and does not become part of the fire that bakes the bread. According to the latter approach, this bread remains pas akum.

Other heterim

The halachic authorities are lenient, ruling that even if the bread was already edible when a Jew added some fuel to the flame, it is still considered pas Yisroel, despite the fact that all the Jew added was some heat that made the bread a bit more tasty (Shaarei Dura; Shulchan Aruch, Yoreh Deah 112:12; Toras Chatas 75:3).

The Shulchan Aruch (112:10) also concludes, based on a statement of the Mordechai, that if the non-Jew baked a few times in one day, and the Jew did not throw a splinter into the fire on one of the occasions, the bread is still considered pas Yisroel, on the basis of his earlier participation. The Rema follows an even more lenient interpretation, in that he rules that if a Jew added to the flame once, all the bakings made in that oven are pas Yisroel, until the oven is off for 24 consecutive hours. The rationale behind this last approach is that the heat from the previous bakings, which had a halachah of pas Yisroel, is still considered as having been added by the Jew.

Contemporary ovens

In most contemporary ovens, there is no way to add a splinter to the flame. However, it is still very easy to make baked goods into pas Yisroel. All that is necessary is that, once in a great while, a Jew adjusts the flame downward for a second, until he sees that this has stopped or decreased the flow of fuel, and then he resets the thermostat to its original setting. The product quality is not affected at all, and this accomplishes that all the baked goods produced by this bakery are pas Yisroel. This is a very easy way to make all bread baked in large kosher bakeries in the United States into pas Yisroel. The mashgiach can simply adjust the flames of the ovens in the bakeries when he makes his regular inspections.

When is it bread?

The Mishnah quoted above discusses two different prohibitions: one that the Mishnah called bread, which has heretofore been our topic of discussion, and one that the Mishnah called shelakos, to which we usually refer as bishul akum, meaning food that was cooked by a non-Jew. There are several major halachic distinctions between these two prohibitions. The most obvious is that whereas pas paltar is permitted when pas Yisroel is unavailable (and according to the Rema, even when pas Yisroel is available), no such heter exists in the case of bishul akum. In other words, if the only food available is bishul akum prepared for commercial sale, it remains prohibited. (According to some authorities, there is one exception: A non-Jew cooked food on Shabbos for someone who is ill. According to the Rema [Yoreh Deah 113:16], there is no prohibition of bishul akum on this food, which means that after Shabbos even a healthy person may eat it. However, the later authorities rule that this food is prohibited, and that after Shabbos one should cook fresh food even for the ill person [Taz, Gra].)

Rice bread

The Rishonim explain that the law of pas akum applies exclusively to breads made of one of the five crops that we consider grains: wheat, barley, spelt, rye and oats (Tur, quoting Rosh; Shulchan Aruch). Some authorities contend that in a place where these grains are not available and, therefore, it is common to make bread from rice or similar grains, there would be a potential bishul akum issue (Pri Chodosh 112:5). This approach is implied by the Rosh and by the Toras Chatas (75:11). Others contend that there is no bishul akum concern, because rice bread is not oleh al shulchan melachim (Bach; Shach; Shu”t Avnei Neizer, Yoreh Deah 92:7).

What types of bread?

Although our article is about pas and not about bishul, we need to determine whether certain food items are considered bread or whether they are considered cooked foods. If they are bread, then the heter of pas paltar applies. On the other hand, if they qualify as shelakos, this heter does not apply.

One of the earliest responsa on this topic dates back to the days of the Rishonim. The Rivash was asked whether certain dough foods prepared on a stovetop may be purchased from non-Jews because they are considered pas paltar, or whether they are prohibited as shelakos. He concludes as follows: If the product is made from dough, called belilah avah in Hebrew, as opposed to a batter, and it is baked on a stovetop, it is considered bread and the heter to use pas paltar applies. However, if it is considered a batter (a belilah rakah), and it is fried or baked on a stovetop, then it depends on the following: If it is cooked on a stovetop or griddle using a liquid (such as oil), then it is considered a cooked item; the laws of bishul akum apply, and there would be no heter of pas paltar. However, if the liquid is used only to prevent it from burning, or so that it can be removed easily from the pan or griddle (called a “release agent”), it is considered bread, and not shelakos, and is permitted as pas paltar (Shu”t Harivash #28).

Thus, the heter of pas paltar would not apply to blintzes, pancakes or crepes, all of which involve frying a batter on a griddle or stovetop, but it would apply to waffles, which, according to the definition just given, would be considered baked.

Conclusion

The Gemara teaches that the rabbinic laws are dearer to Hashem than the Torah laws. In this context, we can explain the vast halachic literature devoted to understanding this particular prohibition, created by Chazal to protect the Jewish people from major sins.