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Seymour M. Glick, MD
Soroka Medical Center Beer-Sheba, Israel

JAMA. 1985;254(4):504.

	Since this article does not have an abstract, we have provided the first 150 words of the full text PDF and any section headings.

To the Editor.—

The letter to the editor by Burns and Neubort¹ about reduction in the salt content of kosher meat through soaking presents important practical information for those treating Jewish patients.

I should like to call to the attention of the correspondents and of the readers a letter that appeared in a December 1953 issue of JAMA from Dr Bruno Kisch² who carried out similar but somewhat more detailed experiments with similar results.

From his data it appears to be useful to advise the patient who "koshers" his meat by salting to use the minimal amount of salt acceptable by ritual law, for the minimal period of time before soaking or boiling. It is also preferable to purchase meat that is obtained from a butcher who salts an entire side of animal rather than to "kosher" small household portions individually, because the amount of salt per gram . . . [Full Text PDF of this Article]

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