Rabbi Akiva teaches that the prohibited food combines with the permitted one to make the whole thing prohibited – specifically for the nazir, and he derives it from the laws of meat and milk. Plus, the role of “chidush,” how innovation applies here. One question is how the meat and milk combine – how is that flavor transferred? Cooking bring of paramount importance. Plus, the kashering process. And plus, halakhic principles for Kashrut, including “ta’am ke-ikar.”
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