Diet for a Jewish planet
A couple of days ago, I was interested to see an article on Times of Israel asking the question, “Why is it easy to keep kosher but so hard to diet?”
I have to admit to having wondered myself. He offers the example of a woman who made her diet work for her by using kashrut, “I once heard of someone who wanted to lose weight but was having trouble laying off late night sweets. So what she would do is eat a little piece of meat at night and then she wouldn’t find it difficult to refrain from eating dairy desserts,” and then posits three reasons why he believes it’s easier to keep kosher than diet: Kashrut has a defined list of what you can eat and what you can’t; Keeping kosher is for life, dieting is seen as temporary; and Keeping kosher is highly habitual.
Each of these has its points – as someone who didn’t grow up keeping kosher, but has now for many years, I’d have to say that each of these points makes some difference. Yet, while keeping kosher has a list of things you can and can’t eat, so, in many respects, does dieting (don’t eat sweets, don’t eat fried and fatty foods); most people know that dieting is for life, and, I suspect that if one actually was serious about the dieting, it would also become habitual.
I actually think that the reason kashrut is easier for rather different reasons: it’s a communal effort. True, in many shuls, there are people who keep different levels of kashrut, but generally when people are eating together, there’s some minimal level of recognition for the person’s kashrut – at the very least, picking a restaurant where the person can eat, or making accommodations for them in one’s home. The rabbis were no fools. Americans love to think that everything is about the individual, and, even better, the individual will – but in reality, what we do with other people is an exceptionally powerful force.