The main dietary restriction of kosher foods is the prohibition against mixing meat and dairy products. According to Jewish dietary laws (kashrut), foods are classified into three categories: meat (fleishig), dairy (milchig), and neutral (pareve). Meat and dairy cannot be consumed together or prepared using the same utensils to avoid any cross-contamination. Additionally, kosher laws dictate the types of animals that can be eaten, their method of slaughter, and the prohibition against consuming certain parts of animals. This dietary practice is rooted in the Torah and reflects a spiritual approach to food and eating within the Jewish faith.