Differences between kosher and halal
Kosher – requires the animal be slaughtered quickly and humanely, strictly forbidding cruel slow methods like strangulation.
Halal – requires the animal be bled out in agony while sick people who get off watching that kind of thing have a “festival.”
Kosher – requires the blood be drained cleanly from the *carcass* of the humanely killed animal, removing toxins released from cells into the bloodstream at the moment of death from the meat.
Halal –leaves the meat *filled* with toxins released at the moment of death because the blood is removed while the animal is dying and therefore is not present in sufficient quantities to remove those last toxins.
Kosher – contains little to no cortisol or norepenepherine (two stress chemicals that are similar enough from mammal to mammal to cross species) because the animal to be killed is treated well before it is put down and is generally not frightened as it is put down (because in a truly kosher slaughter situation, animals cannot be slaughtered in a sequential fashion, as the waste of one could contaminate the next, so they are not exposed to the “scent of death” the way non-kosher culls are)
Halal – animals watch other animals die during the blood letting festival, smelling their fear and raising their own stress. These stress chemicals “marinate” the meat in hormones known to raise levels of aggression and violence in nearly all mammal species (including human).
Kosher – requires cooking the cleanly drained meat completely, cooking any remaining stress chemicals into oblivion.
Halal – allows for a surprising range of cooking methods, including even some “tar tar” dishes (raw or nearly raw), allowing for the spread of disease and chemicals and hormones that were not removed by the idiotic slow bloodletting practice and half-measure cooking.