Due to the ambiguity over the source of individual items derived from gelatin, many Orthodox rabbis regard it as generally being nonkosher. However, Conservative rabbis and several prominent Orthodox rabbis, including Chaim Ozer Grodzinski and Ovadia Yosefthe former Sephardic Chief Rabbi of Israelargue that gelatin has undergone such total chemical change and processing that it should not count as meat, and therefore would be kosher. Technically, gelatin is produced by separating the three strands in each collagen fiber's triple helix by boiling collagen in water. Rabbi Dr. David Sheinkopf, author of "Gelatin in Jewish Law" (Bloch 1982) and "Issues in Jewish Dietary Laws" (Ktav 1998), has published in-depth studies of the kosher uses of gelatin, as well as carmine and "kitniyot".