Claire Wilson ’18, Assistant Editor
About three weeks ago, my friends and I were talking about Passover and we were discussing how difficult it was to keep Passover. I decided that it wouldn’t be that difficult and I bet my friends that I could keep strict Passover. So, two weeks ago I started what we are now calling “the eight-day Passover challenge.” I started at sundown on Monday, April 10th and ended at sundown on April 18th. I’d like to clarify that I didn’t celebrate the spiritual part of Passover and in no way want to offend anyone who keeps Passover as apart of a religious tradition.
This is a list of the food restrictions for Passover:
- Certain meats may not be eaten. Forbidden meats include (but are not limited to): pork, shellfish, lobster, shrimp, crab, rabbit, and seafood without fins or scales (like swordfish and sturgeon). Any products made with ingredients from these meats (example—pig ingredients in non-kosher gelatin) cannot be used.
- Meat must not be eaten in combination with dairy.
- Fish and eggs are considered neutral. They can be served with dairy or with meat.
- Chametz (wheat, oats, rye, barley, spelt) cannot be eaten if they’ve had contact with water/moisture for longer than 18 minutes, which leads to rising or “leavening.” Leavening agents, like yeast and sourdough, are also considered chametz.
- Kitniyot (rice, corn, millet, dried beans and lentils, peas, green beans, soybean, peanuts, sesame seeds, poppy seeds, mustard) are also not allowed.
I kept a strict log of all of the food I ate and a journal entry each day:
Passover was incredibly difficult. I was completely wrong. I couldn’t eat any bread or basically anything because everything has corn syrup. It definitely gave me an appreciation for those who do celebrate Passover. On the positive side, I lost four pounds, which probably shows how bad gluten is for you.