Halaal describes something that a Muslim is permitted to engage in i.e. drink, use, behaviour, speech, dress, conduct and manner etc.

1. Benefits Of Consuming Halaal Foods
and LOCUST.

2. What is Halaal ?
 Halaal describes something that a Muslim is permitted to engage
in i.e. drink, use, behaviour, speech, dress, conduct and manner
etc.
 The word Halaal is derived from Arabic word ‘Halla’, which
means to be or become ‘lawful, legal, permissible, allowed,
admissible, un-prohibited or unforbidden’.

3.  Halaal is that what ALLAH and Prophet Muhammad (SAWW)
have allowed to be done in a lawful manner.
 Food is halaal if it does not contain or come into contact with
anything regarded as filth i.e. carrion, alcohol, blood, pork,
feces, and urine.
 Halaal Food must also be prepared, processed, or manufactured
using equipment untainted by anything unclean.

4. Halaal Meat
 In terms of meat and poultry, firstly meat must be halaal.
 Secondly, the animal must slaughtered after pronouncing the
name of ALLAH facing towards the direction of Qiblah.
 The animal must be slaughtered by a sane Muslim with a sharp
knife with which Muslim uses to sever the jugular veins, carotid
arteries, trachea and esophagus in one swift action.
 Blood must be drained out completely. This is a quick, painless
and humane method.

5.  The spinal cord must not be snapped or broken or cut because
the nerve fibres to the heart could be damaged during the
process causing cardiac arrest, stagnating the blood in the blood
vessels.
 Thus, changing the state of meat from Halaal to Haram.
 Other methods of slaughtering are not humane as well as not fit
for human consumption.
 Meat slaughtered from any other methods are prohibited in
Islam.

6.  Islamic slaughter methods are beneficial to human health in that
the blood completely drains from the carcass, producing
healthier and cleaner meat from excessive microbial growth.
 Moreover, the meat lacks fear toxins, which cause fear and
anxiety in humans, as the slaughter is swift, quick, all-
encompassing and as painless as possible.
 Halaal process produces cleaner, more tender and tastier meat.

7. Sea Food
 Seafood is permissible except for lobster, crab, fish without
scales, mussels, crustaceans, sea snakes, otters, calamari, clams,
squid, octopus, sword fish, jelly fish etc.
 Fish is a good choice of for serving up lean protein with plenty
of vitamins and minerals.
 Fish is also are a natural source of omega-3 fatty acids - a good
kind of fat!
 The omega-3 fatty acids found in fish are called EPA and DHA.
Our bodies cannot make EPA and DHA.

8.  Eating fish is the main way to get these important fatty acids
that you do not get from other foods. (Supplements may not be
as beneficial.) Here is the best part:
 DHA is a building block of the brain and eyes.
 Pregnant women and breastfeeding moms can eat fish to give
DHA to their babies.
 Eating fish can lower the risk of heart disease.

9. Dairy Products
 Milk and eggs from halaal animals are halaal.
 Milk and dairy products , yogurt and yogurt products must not
contain gelatin, unless it is produce from a halaal slaughtered
animal.
 Cheese, many types of contain rennet and other enzymes that
are derived from animals. It is important to verify that they are
from halaal-approved animals or microbial or plant sources.

10. Locust
 Locust are species of short-horned grasshoppers, which breed
rapidly and become very social and migratory.
 Adult Locusts form swarms, which can rapidly strip fields and
destroy the entire food crops.
 Locusts are one of the many species considered edible and they
are prepared in numerous ways, ranging from dried to smoked
to fried.

11. Protein
 Locusts are an excellent source of protein.
 According to the book “Insects’by Steve Parker, species of
locusts vary in protein content from about 50% of dry weight to
almost 60% making them denser in proteins than cows.
 The protein of some locust species is not considered complete as
it doesn’t contains essential amino acid methionine.
 Overall protein nutritional value of locust is considered inferior
to casein.

12. Fat
 The percentage of fat in dessert locust are a reasonable source,
at about 12%. (Journal of King Saud University).
 The percentage of saturated and unsaturated fatty acids are 44
and 54 percent, respectively.
 Palmitic, linolenic and oleic acids are more abundant fatty acids
found in locusts.
 Researches revealed that cholesterol content in locusts is high
about 286 mg per 100 g, which is higher than that found in meat
or poultry.

13. Other nutrients
 Locusts also contain an adequate amount of iron, phosphorus,
iodine, thiamine, riboflavin, niacin as well as traces of calcium,
magnesium and selenium.
 Carbohydrate levels are low in locusts, which makes them a
good candidate for diets.
 People describe locusts as similar to smoky flavoured bacon and
reasonably tasty.

14. Conclusions
 The Halaal food production produces safe, cleaner and healthier
food with very low incidences of food poisoning.
 The food production and processing methods found in Qur’an,
Bible, and Torah are more beneficial for human health than the
current corporate and commercial food production processes
forced upon us today.