Goldenarticles articles

The case anti raw frozen pet foods - pets

 

For some 25 years I have alerted the community to the dangers of exclusively feeding heat processed foods. Companion bodily feeding has progressed - in point of fact digressed - from table scraps and real foods the children could spare to today's "100 % complete" processed foods in primarily kibble form, with some canned and semi-moist also available. The foods arrive on the scene to be exact and improved, but they're far worse for the animals. Not only is nutrient value diminished by heat, but a spectrum of toxins is created. Additionally, the singular feeding of processed food has led to the spurious "100% accomplish and balanced" claim that is both logically and scientifically flawed.

Entrepreneurs have detained upon this in rank to conceive a spate of raw frozen (RF) foods to capture a marketplace niche and to fill the challenge from customers in need a raw another to average heat processed canned, semi-moist and dried pet foods. This bazaar trend, as with most others, may begin with some truth (raw food is the best food) but gets distorted, if not perverted, once financially viable occasion enters the picture. This paper will analyze the rationale of these products, their economics and dangers. A more able and beneficial complementary will be proposed.

Dangers

1. Destabilized Pets And Amply Fierce Organisms - A raw state and the attendance of wetness in food afford the absolute atmosphere for the advance of pathogenic organisms. Though prey foods in the wild often become rancid and are crowded with microorganisms, carnivores in the wild are immunologically adapted to these organisms and even advantage from the probiotic property of some. On the other hand, domestic pets consumption pure heat processed foods are immunologically compromised and are threatened by mutated and approvingly active pathogenic strains bent by contemporary state of affairs and antibiotic resistance. Freezing at apposite temperatures puts pathogens in a state of arrest but does not eliminate them. Even though all foods be full of some pathogens, if not they are clear (requiring high heat or other events that awfully cheapen the dietary value and conceive toxins), it is the load of these pathogens that must be of alarm to consumers. RF foods are a budding pool and vector of large information of pathogens.

2. Producers With Only Kitchen Expertise - For the reason that of the least know-how essential to bring into being a RF pet food, for all intents and purposes any person anyhow of certificate or expertise can bring a creation to market. All one needs to do is grind and mix ingredients in a kitchen, embalm and put in a freezer. There are no pedals over the situation in the kitchen, the characteristic of the ingredients or the fashion of freezing. All these factors can dramatically change the dietetic value and pathogenic and toxic contented of the food. But being in a frozen state hides these capability dangers and consequently poses a menace to both pets and the humans who alias the foods. John Doe can make a food under nameless setting and with mysterious ingredients, label, package, freeze and bring to regulars or food lacking one definite be in charge of monitoring or impeding the process. Regulators may in the end appraise the label if they crop up to see it in a store (they will never see it if shipped candidly to consumers) and aim to some jargon or the like; but, all John needs to do is alter the label and all will be well. The artifact could control every comportment of ingredient, be laced with bitter pathogens, and catch the aegis of regulators ? and into the marketplace it goes.

3. Raw Frozen Foods Are Not "100% Complete" - Many RF foods make (or imply) the same spurious 100% absolute claim as heat processed foods and thus carry with them the same shape dangers. Feeding any food exclusively, let alone a commonplace packaged food containing who-knows-what from who-knows what manufacturing environment, is a bad alternative if healthiness and shelter are of concern. (See The Truth About Pet Foods by Dr. Wysong).

4. Tribulations Are Overlooked By Producers - RF food pathogens consist of not only bacteria, but fungi, viruses and parasites. Toxins bring in those from molds (mycotoxins), bacteria and those formed by oxidation. In our study of RF food in the barrage of commerce, not one producer addressed these concerns with any technological know-how that we could discern, and most did not even acknowledge the evils potentially lurking in their foods.

5. Freezing Masks Inedibles - Raw meat and organ hankie continues to use ATP (source of energy) until it is exhausted and the bandanna enters a state of rigor. Endogenous enzymatic action surrounded by the bandanna continues to digest the muscle handkerchief (proteolysis), softening it until it becomes tender and develops the average appetizing taste. This deal with is retarded by cold. The freezing of accurately aged meat presents few problems, however, any enduring ATP acquaint with in the handkerchief at some point in freezing will agreement the muscle upon thawing ensuing in a more disgusting product. Mixed RF foods would hide this problem.

6. Free Radical Evils Veiled - Chief fatty acids and other physical condition enhancing lipids are dangerous in the diet. Once foods are ground, mixed, exposed to air, light and pro-oxidants such as heme iron and other metals found in plant and bodily tissue, the limited lipids are tarnished to chain consequence producing free-radicals, causing rancidity and oxidant toxins. Freezing at appropriately low temperatures slows this course but does not stop it. The fever in normal freezers used for RF foods is not indemnity alongside such oxidation. For the reason that the frozen state masks olfactory detection of rancidity, foods that would be or else old end up being consumed. The free-radical pathology budding can then work its constant degenerative disease and immune decay effects.

7. Freezer Burn Indicates A More Acute Conundrum - Air accomplishment the meat apparent is the cause for the freezer burns that conclusion in the characteristic grayish-brown gristly spots. Frozen water on the apparent or just beneath it sublimates (from solid state absolutely to vapor) into the air, causing damp to be lost from the meat over time follow-on in stain and a dry, hard to chew texture. Accurate packaging helps avow attribute and foil freezer burn, but most packaging is porous to air. The commonness of freezer burn in RF foodstuffs speaks to the fact that the artifact is being rusty and with that creating free radical toxins to lay the seeds for a mixture of degenerative diseases.

8. Demonstrate Packaging Causes Free Radicals - Light, as well as air, can promote free radical production. Retail demonstrate packaging that is clear or light porous permits light to catalyze the free radical (disease promoting) process.

9. Frozen Crop Are Not Inert To Degradation - In frozen storage space there is drop in organoleptic characteristic - meat texture, fat revolving coarse and crumbly, and discoloration. Microbial enzymes also keep on active, chiefly lipases that break down fats ever-increasing their leaning to oxidation.

10. Frozen Foods Can Lead To Acidemia - Handkerchief degradation and corrosion under high heat freezing (above 29° F), which occurs along the bring in chain with most RF products, also leads to acidification. Growing acid eating can add to acidemia that lies at the base of close to every ever-present degenerative disease plaguing current pets. (See allusion below. )

11. Hotness And Time Are Decisive - Ice nucleation, as different to ice crystallization, is the basic vector in producing a stable, tasty, frozen product. Freezing is a technically composite course based on the optimum arrangement of fever and time, among other factors. In the wrong processor's hands, slips in appropriate freezing care can lead to a microbiologically unstable artifact and/or a sensory mediocre one. Rapid freezing leads to nucleation, by this means preventing undesirable large ice crystals from forming all over the product. With rapid freezing the molecules don't have time to form positions in the characteristic six-sided snowflake, so nucleation overrides crystallization. On the other hand, slow freezing (the usual RF situation) creates large ice crystals, which on thawing causes cellular destruction to the meat. This in turn causes meat to "drip" - lose lusciousness - and form a accurate liquid average for bacterial growth.

12. The High Risk In Thawing - Thawing is a different crucial phase in the freezing course as it involves a alter from precious stone ice to melted water, which upon reabsorption domino effect in microbial reactivation. Pathogenic bacteria inherently foul raw meat, fish, and hen and will begin to multiply again when the heat reaches just 29. 3º F - which is below freezing! Thus a effect that may arrive on the scene intuitively frozen could be a authentic incubator of pathogens. When customers effort to thaw RF foods, dangers dramatically increase. The become known high temperature rises long already the interior is adequately thawed to serve. For example, it takes about 15 hours for the central point of a 22-pound dud to get to 32º F. In the interim the apparent hotness rises to 53º F. In this sum of time there would be about 4 multiplications of spoilage bacteria as well as non-detectable multiplications of pathogens. The FDA Model Food Code (1999) recommends that food be thawed in the refrigerator or in flowing water. Thawing RF food in the refrigerator can be inefficient and time consuming, in adding to occupying refrigeration space essential for other food items. Most of all, this lengthy formula can lead to the risk of cross-contamination when the drip from the raw meat comes in associate with ready-to-eat food stored in the refrigerator. In the alternative, clients by and large put the RF food out at room temperature, creating the complete event for pathogen proliferation.

13. Invisible Freeze-Thaw Cycles - The transit time of RF food from the central processing unit (or John Doe's kitchen) to the distributor, to the supplies and in due course to the consumer is very critical. Even though freezer approach trucks might putatively argue club creation temperatures, lack of thermocouples fixed in the truck to show high temperature readings, and/or hopeless TTIs (time-temperature indicators) can lead to microbiologically contaminated food not including any able to be seen spoilage signs. If the refrigeration in any part of the bring chain fails briefly and then goes back to frozen (freeze-thaw-freeze), the consumer would never know of this abuse and danger.

14. Bring in Chain Time Dangers - Time is the enemy of nourishment and safety. The longer the time amid the farmer's field and the belly, the superior the aptitude problems. RF foods build the illusion that time is not a factor. Since the frozen state masks toxins and odors, the consumer can be given the depression of value and clarity when, in fact, they may be in receipt of age and toxicity.

15. Microwave Thawing Dangers - If RF foods are thawed in the microwave as a be important of convenience, the value of the food is awfully compromised. Microwaves can close to boil the liquid phase inside cells and electromagnetically alter chief food gears rendering them not only hopeless nutritionally, but toxic as well.

16. Mycotoxins Go Concealed - RF foods, above all those that are a mix of cooked grains (which of avenue negates the claim for "rawness") and vegetables, can control mycotoxins. None of the producers surveyed addressed this problem.

17. Frozen Consequence Mixtures Make No Fitness Sense - In an crack to cover every conceivable base and not miss any chance for profit, many RF producers mix every approach of ingredient. For example, watermelon, grains, persimmons, liver, lamb, etc. Not only would creatures in the wild never eat such a mixed gruel at one sitting, such combinations in the fresh state can cause critical digestive stress. Many of the exotic RF ingredients do not keep well in the fresh frozen state (for example, freeze watermelon alone and see what happens, let alone combining it with meat). Also, the code of fruit sugars with proteins can potentially construct toxins such as glycation end products, acrylamides (particularly in those "RF" foods containing cooked carbohydrates) and consequence goods of proteins with plant tannins, phenols and flavonoids. Producers "throwing the book" at RF formulations in acute attempts to capture market share make evident their motives and their scientific, physical condition and expert naiveté.

18. Lice Are Overlooked - A wide range of bedbugs can be found surrounded by RF foods. Even if there is knowledge in terms of freezing and artless ingredients that can be used to impede this problem, none of the producers examined employed any of it that we could detect.

Packaging

The best packaging for any food, chiefly RF foods, is light- and oxygen-barrier and bespoke ambiance flushed. In the deficiency of this, rust proceeds rendering the lipids toxic. None of the producers surveyed employed these technologies that we could detect. Even if they did, the other tribulations and dangers scheduled above would remain.

Environmental

We live in an age of pollution and energy diminishment. RF foods command a tremendous sum of refrigeration and paraphernalia all along the bring in path. Freezing is energy inefficient and consumes constructive energy resources. Since RF foods are 70% water (at least) there are huge assets emaciated in freezing and transporting the tons of this food-contained water all the way through the contribute chain. Along with all the equipment, trucking, freezing and frozen water managing inefficiency comes the pollution that parallels such industry.

Quality

In order to make their foods everyplace near affordable, RF producers must exploration the ingredient marketplace for items that can carry the name of real food but may in fact be only a hollow shell of the real thing. Lesser meat and organ ingredients, heat processed grains and vegetable riffraff (for exemplar "broccoli" on a label may actually be broccoli stems - like drinking a arm from an apple tree fairly than the apple) are used since they are of low cost. That is not to say the marketing flyers and labels do not make it arrive on the scene as all the same the brand is not a true epicure meal. If one reviews the a mixture of labels it becomes clear that the race is on to see who can put the fanciest and most exotic ingredients on labels . . . as if that is the road to pet health. (It is not. ) In a brief ingredient appraisal this is what we found:

Every conduct of "pureed" vegetable
Organic beef, rabbit, chicken, turkey, goat, lamb, duck, pork
Organic honey
Organic papaya, persimmons, blueberries, oranges, apples, pears
Organic yogurt
Organic alfalfa, millet, quinoa and barley sprouts
Wheat grass
Nettles
Bok choy
Cultured kefir
Cod liver oil
Capsicum
Watermelon

The booklover is challenged to go to the store and total up the cost of such ingredients. Some of the organic ingredients can cost over $15 per pound. But the RF diets containing them can retail for as barely as $2-4 per pound. Take away margins for distributors and retail provisions and the producer is promotion them comprehensive for close to a money per pound. Now on top of the cost of ingredients is the production, advertising, packaging, freezing and in some cases a sales force assembly six figures. A touch most emphatically does not add up. The only thing that can be absent is true ingredient quality. But how can the label say these dear ingredients are in the food? All the producer needs to do is put in pinches of the classy ingredients just to say they are there.

The only cost-effective hope for a RF producer is to conceive the perception of "value added. " They easily could not put the costly ingredients in the food to any amount and make a profit for themselves and all the middlemen up and down the chain. The price they would have to allegation would be ridiculous. In effect, in order to be successful, producers must befit accomplished at propaganda, not physical condition and nutrition.

Consumers attracted in bitter all through to the truth do themselves and their pets a assistance by going to the grocery store with a list of the ingredients presumably in a RF diet. Even if some RF diets in the lower price range arrive to not be attempting to mislead, customers be supposed to do the math comparing the exotic ingredients in RF pet foods to the prices for the real thing in the store and come to a decision for themselves whether each value or honesty resides in RF products.

Economics

Consumers are under the erroneous belief that a commonplace container mix of ingredients with an bossy label and from a producer posing as a food authorization (none of the producers we examined had ancestors at the helm with expertise or credentials) would be the best choice. A small amount do they achieve that they could avoid effectively all of the caveats planned above by austerely going to the grocer and import fresh meats and produce. Pets do not call for every nutrient in continuation at every meal, as is the dent given by the 100% accomplish RF producers, and for that be important the rest of the pet food industry. Why would associates decide to pay a producer to mix lower ingredients, box up them, label them, freeze them, carrying them, broadcast them and pay the margin for the producer, the distributor, sales force and the merchant when they can avoid all that cost and put their money into real class fresh foods? Some ancestors are so converted that RF manufacturers act some sort of magic that they will pay to have such foods put in exceptional insulated containers packed with dry ice and overnight delivered! This is acutely incredible when one considers that no real convenience - and absolutely no healthiness or food value - is added in the process. The consumer still has to go to the store and buy something.

At the grocer a character can buy fresh, raw, untainted meats and bring into being apposite for pet carnivores at less than $1 per pound. A little out-of-date meats, sale items, additions or other still exceptional goods that cannot be put in the meat case can be even less. True, if you are to buy the ingredients planned above in accurate human grade organic form (as many RF producers boast) the cost could be far greater. But at least you would know what you are getting. RF foods can cost as much as $7 per pound with an be around of about $3-4 per pound (not counting shipping to the customer's door) and most of that cost is going into freezing, carrying and profits by means of a whole chain of participants. Here is a case where a consumer gets to pay more (a whole lot more) and get less (a whole lot less). Isn't marketing a breathtaking thing?

A Develop Alternative

Fresh foods fed in brand are devoid of distrust the absolute form of nutrition. Appropriately considered supplements to help cut the risk of food-borne pathogens and oxidation, and to help compare high meat meals and bestow a spectrum of vegetable-based nutrients and nutraceuticals can also be of great benefit. No matter which less than this is a compromise. The next best different is packaged dried raw foods that have incorporated in them food know-how to get in the way of pathogens, fleas and oxidation. The low water bustle of these foodstuffs is a great inhibitor of pathogens and the low level of wetness make storage space and shipping competent and environmentally friendly. Good attribute table scraps and accurately considered dried extruded and canned foods can be mixed into the diet rotation with charity performance as well.

Consumers must learn the ideology of fresh foods fed in array and to trust in nature. Every pet owner requests the best for a beloved pet, and is acceptable in accepted wisdom food is an chief amount in achieving that goal. But it is flawed to consider that a further character can do more for their pet's fitness than they can do themselves. All that is compulsory is a barely agreement and use of customary sense.

[ NOTE: To that end, the Wysong Institute makes accessible a free e-Health Letter, a free one-hour CD entitled, "The Assessment Person's Master Key To Health," good for you consequence alternatives considered cleverly with physical condition as the amount one objective, and books and recipes for any person in need to take check of their own and their family's and pet's health. See www. wysonginstitute. org ]

References:

Cano-Muñoz, G. (1991). Guidebook on meat cold store act and management. FAO Bodily Assembly And Shape Paper 92. Food and Cultivation Club of The United Nations, Rome.

FDA Food Code (1999). U. S. Civic Physical condition Service, U. S. Dept. of Shape and Human Services. Pub. No. PB99-115925. Washington, D. C. 20250

Food Wellbeing and Inspection Assistance (2004). FOCUS ON: Freezing. U. S. Dept. of Agriculture. Washington, D. C. 20250

Klose, A. A. , Lineweaver, H. , and Palmer, H. H. (1968). Thawing turkeys at ambient air temperature. Food Tech. 22:1310-1314.

Muldrew, K. and McGann, L. E. (1999). Cryobiology - A Short Course. http://www. ucalgary. ca/~kmuldrew/cryo_course/cryo_chap13_1. html

Snyder, O. P. (1999). Thawing At Ambient High temperature On The Counter. Generosity Institute of Equipment and Management, St. Paul, MN.

Wysong, R. L. (2004). Diet is a Critical Healthiness Matter: The acute conscientiousness of manufacturing and selling. Wysong Institute, Midland, MI.

Wysong, R. L. (1990). Lipid Nutrition: Accord Fats and Oils in Healthiness and Disease. Midland, MI: Examination Press.

Wysong R. L. (1993). Rationale for Bodily Nutrition. Midland, MI: Examination Press.

Wysong, R. L. (2000-2005). Wysong e-Health Letter. Wysong Institute, Midland, MI. For subscriptions: http://www. wysong. net/subscribehl. shtml, and archived at http://www. wysong. net/archivesehl. shtml

Wysong, R. L. (2002). The Truth About Pet Foods. Midland, MI: Inquest Press.

Wysong, R. L. (2003, January 14). What to do to back and check acidemia. The Wysong e-Health Letter. http://www. wysong. net/health/post_101_011403. shtml Wysong Institute, Midland, MI.

Wysong, R. L. (2004). The Belief Person's Master Key to Fitness (60 Diminutive CD Discussion). Wysong Institute, Midland, MI.

Dr. Wysong is a earlier veterinary clinician and surgeon, school coach in human anatomy, physiology and the derivation of life, inventor of many medical, surgical, nutritional, energetic and ability foodstuffs and devices, do research executive for the acquaint with band by his name and come to grief of the altruistic Wysong Institute. He is cause of The Creation-Evolution Controversy now in its eleventh printing, a new two capacity set on thinking for living, a number of books on nutrition, prevention and physical condition for ancestors and animals and over 15 years of monthly shape newsletters. He may be contacted at Wysong@Wysong. net and a free subscription to his e-Health Correspondence is accessible at http://www. wysong. net


MORE RESOURCES:

Pets of the week  Montana Standard











Adoptable pets for Oct. 18-24  Knoxville News Sentinel









Pets in need of homes  Jacksonville Journal Courier






Hello Kitty! Halloween Safety Tips for your pets  WTAJ - www.wearecentralpa.com










Pet of the week: Sailor  Billings Gazette

























































Pet Pampering  The New York Times






Developed by:
home | site map
goldenarticles.net © 2019