I got myself in an FB forum wherein the issue was the forbidden of eating animals’ blood. INC-1914 was a great defender of these. So I end up with people saying things like this:
I asked them why only Dinuguan? What about other foods who has meat with blood (eg. Grilled burger patties)? What about animal liver, lungs that they used to eat which obviously has a blood remain in it (eg. Bopis)?
[for the sake of argument, ASSUMING that their interpretation to Acts 15:29 are correct , an interpretation that contradict Christ– the WORD (John 1:1) who became flesh (John1:14) the way and the TRUTH and the life (John 14:6) the culmination of the law (Romans 10:4) who once said that:
Food doesn't go into your heart, but only passes through the stomach and then goes into the sewer." (By saying this, he declared that every kind of food is acceptable in God's eyes.) – Mark 7:19]
Assuming without conceding, Is refraining oneself from eating only ‘dinuguan’ or blood stew can guarantee you that you really follow these so called ‘forbids eating blood’ as mentioned in Noahide Laws (as explained in Leviticus as well as in Deuteronomy)?
The answer is a big NO.
Let me explain it, have you heard or seen the word ‘Hal’al’ in one of the product you bought in the supermarket? Once the product has Hal’al seal on it, this means that the item underwent in a strict rules in preparation to make the food ‘Clean’ and any Muslim who consume this are not guilty of offending their god’s law as stated in their holy book (the Kor’an).
Now, for devout Israelites, if Muslim has Hal’al, Ancient and present day Jews follows a certain rules in order to comply with prohibition… they call it Kosher. This so called kosher like Hal’al in islam is the answer to the question on how about the blood that remain in meat veins?
Here’s a few description what Kosher is, which from Slaughtering (Shechita) to Preparation (Melihah):
To comply with this prohibition, a number of preparation techniques became practiced within traditional Judaism. The main technique, known as melihah, involves the meat being soaked in water for about half an hour, which opens pores. After this, the meat is placed on a slanted board or in a wicker basket, and is thickly covered with salt on each side, then left for between 20 minutes and one hour. The salt covering draws blood from the meat by osmosis, and the salt must be subsequently removed from the meat (usually by trying to shake most of it off and then washing the meat twice) to complete the extraction of the blood.
Melihah is not sufficient to extract blood from the liver, lungs, heart, and certain other internal organs, since they naturally contain a high density of blood, and therefore these organs are usually removed before the rest of the meat is salted. Roasting, on the other hand, discharges blood while cooking, and is the usual treatment given to these organs. It is also an acceptable method for removing blood from all meat. [http://en.wikipedia.org/wiki/Kosher_foods#Blood]
Thus, before a piece of meat could be cooked, it had to be fully drained of its blood because the laws forbid eating BLOOD regardless of quantity.
Shechita refer to proper way of slaughtering animal and to ensure only few bloods will stock inside animal’s veins, this method was done prior to Melihah:
These strict guidelines require the animal be killed by a single cut across the throat to a precise depth, severing carotid arteries, both jugular veins, vagus nerves, the trachea and the esophagus, no higher than the epiglottis and no lower than where cilia begin inside the trachea, causing the animal to bleed to death. Orthodox Jews argue that this ensures the animal dies instantly without unnecessary suffering,[...]
To avoid tearing, and to ensure the cut is thorough, such slaughter is usually performed by a trained individual, with a large, razor-sharp knife, which is checked before each killing to ensure that it has no irregularities (such as nicks and dents); if irregularities are discovered, or the cut is too shallow, the meat is deemed not kosher. Rabbis usually require the slaughterer, known within Judaism as a shochet, to also be a pious Jew of good character and an observer of the Shabbat. In smaller communities, the shochet was often the town rabbi, or a rabbi from a local synagogue, but large slaughterhouses usually employ a full-time shochet if they intend to sell kosher meat. [http://en.wikipedia.org/wiki/Kosher_foods#Ritual_slaughter]
Does INC-1914 do these procedures (or any of their own procedures) to proudly say that they really follow what bible says? NONE. Remember their argument NO EATING OF BLOOD.
So regardless of quantity if you eat it you are still guilty of not following the law. Now we know INC-1914 are hypocrites by saying they follow what bible says.
Other sources of interest:
**picture (dinuguan) credited to http://abesfarm.com.ph/restaurant/restaurant-photos/dinuguan-2/
** (halal logo) http://www.nawaabs.net/event_catering
** (kosher logo) http://myglobalmatch.com/2011/02/the-best-kosher-restaurants-in-los-angeles-for-jewish-singles-and-jewish-families/