The dietary law is short and its enforcement is enormous. Forbidden: pork, blood, carrion, animals killed by strangulation or a fall, anything dedicated to another deity, and intoxicants. Permitted meat requires a swift cut to the throat with a sharp blade, the animal alive and healthy, and the name of God spoken. Most Sunni jurists have historically allowed meat slaughtered by Jews and Christians, a permission the Quran grants explicitly, which is why observance varies widely in the West between those who eat any non-pork meat and those who insist on certified halal. Whether pre-stunning invalidates the slaughter is a live technical dispute with animal-welfare regulators across Europe, and several countries have banned non-stunned slaughter outright. Certification has become a global industry: Malaysia's JAKIM standard functions as an international benchmark, and the halal economy including food, pharmaceuticals and cosmetics is valued well above a trillion dollars annually. The everyday effect is that the kitchen, not the mosque, is where most Muslims practise most often.