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All Journal Islamologi: Jurnal Ilmiah Keagamaan
Nayla Ramadhani
Universitas Lambung Mangkurat

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HALAL AND HARAM FOODS Audia Nurul Pasha; Luna Naila Sabana; Nayla Ramadhani
Islamologi : Jurnal Ilmiah Keagamaan Vol. 1 No. 2 (2024): Juli - Desember : Islamologi : Jurnal Ilmiah Keagamaan
Publisher : CV. Maryam Sejahtera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.68352/islam.v1i2.135

Abstract

Halal food is food that conforms to the teachings of Islamic law, known as halalan thiyyiban. All halal food is inherently good, but the converse is not necessarily true—good food is not always halal. Therefore, for Muslims to avoid haram (prohibited) food, they should consistently consume halal food. Conversely, haram food is that which is forbidden in Islamic doctrine, and Allah typically prohibits things that carry inherent disadvantages or harms, whether known or unknown. Everything Allah forbids has an underlying wisdom. In terms of food, Allah emphasizes that humans should consume halal food that is both wholesome and nutritious and avoid alcohol. Regarding haram foods, Muslims are strongly advised to abstain as much as possible. The types of food prohibited by Allah include carrion, blood, pork, animals not slaughtered in the name of Allah, and animals that were strangled, gored, or attacked by wild beasts. The Islamic principles of halal and haram are fundamentally for the wellbeing of humanity, encompassing elements to maintain health, avoid danger, and exercise caution in food and drink consumption. Beyond just halal and haram, Islam also delineates three additional categories—mubah, makruh, and subhat—as a framework for communal choices in food and beverage intake. Ultimately, the laws of halal and haram are the sole prerogative of Allah, which are not open to negotiation.
Co-Authors Audia Nurul Pasha Luna Naila Sabana