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Sodium Content of Koshered Meat

Edward R. Burns, MD; Shimon Neubort, PhD
JAMA. 1984;252(21):2960. doi:10.1001/jama.1984.03350210016016.
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To the Editor.—  Strict dietary restriction of sodium is seldom necessary for the control of heart failure when the use of diuretics is employed.1 Observant Jews eat meat that has been ritually prepared by a process called "koshering" that involves the addition of salt to raw meat to remove its blood.2 In response to reports of pulmonary edema being precipitated by ingestion of koshered meat, we compared the sodium content of various types of koshered and unkoshered meats. The koshered meats were then subjected to an additional soaking procedure before analysis of their sodium content.Meat that had undergone the koshering process and equivalent samples that had not been salted were obtained from a local meat supplier. Ten-gram samples of trimmed beef, veal, and chicken were used for each of three groups: (1) nonkoshered meat, (2) koshered meat, and (3) koshered meat that had been soaked for an


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