As discussed in What are the requirements for a dish to be kosher?, kosher food must follow various rules and procedures. I noticed a pattern in these rules which suggests some consistency with modern food scientists' understanding of food safety and handling.
- Shellfish often contains harmful bacteria which can make one sick. Avoiding this is probably good advice.
- Many fish or "creatures of the sea", that do not have scales, contain dangerous poisons and are probably best avoided.
Are there any scientific explanations for why it might be good to avoid the other food? E.g.:
- Meat in which the blood has not been drained.
- Eating milk together with meat or cooking beef in milk.
Pigs are often fed garbage and other meat, including meat from other pigs. Could this lead to diseases similar to mad cow disease?