Catholic Dietary Laws

In the Old Testament fasting from foods was considered to be a sign of sorrow for sin and a desire to turn once again to Yahweh, obey the commandments, and practice love of neighbor (Is 58:3ff; Jech 7:3ff.; Sir 34:30 ff). In the New Testament, Jesus himself begins his ministry with a fast of forty days (Lk 4:1ff and Mt 4:1ff). He does not demand that his followers fast as does John the Baptist, but he does speak about penance (Lk 5:32, 24:47; Mk1:15). In the Acts of the Apostles the virtue of fasting is encouraged (Acts 13:2, 14:23) as it is in Paul’s letters (2 Cor 11:27). From the Didache to the Church Fathers fasting was customary as a means of penance and a positive measure to strengthen the soul against temptation. The saints in particular provided an example, combining fasting with intense prayer. This in turn became institutionalized in monastic life and so influenced a similar praxis among the laity. The main penitential exercise for centuries on customary fast days meant abstention from certain foods (meat, sometimes fish, oil, all milk products, and wine). One type of monastic fast in the early Church was called xerophagy, or the eating only of dry foods, mostly bread and herbs.