food & nutrition
News: Guest Posts
Endocrine-disrupting chemical raises red flags
A study by researchers at the University of Missouri finds that eating canned dog food may increase a pet’s exposure to the endocrine-disrupting chemical, Bisphenol A (BPA).
While the study was short-term, the results were “very revealing,” says investigator Dr. Cheryl Rosenfeld, an associate professor of biomedical sciences in the MU College of Veterinary Medicine. Fourteen healthy pets were switched from their usual diet of kibble to canned food. Could a two-week menu change raise the dogs’ BPA levels?
It did, three-fold, and that could really be an issue for dogs that eat the same diet every day.
Over 300 studies have linked BPA to health problems from reproductive disorders to cancer, and now research is shedding light on how people and animals are exposed to the plastic-hardening chemical. While the FDA has reviewed the studies, they still consider BPA “safe at the current levels occurring in foods.”
By measuring BPA’s escape from packaging, scientists are narrowing the focus. One study settled the debate over whether BPA—banned in baby bottles but used in many other items—seeps from metal can linings and taints human foods. (It does).
And in August, a long-term study in the UK found a sharp decline in canine fertility associated with exposure to other endocrine-disrupting chemicals. The researchers considered food packaging a possible source, finding the chemicals in a range of dry and wet foods.
Some plastic dog toys have also been found to leach the chemical. A study at Texas Tech by environmental toxicologists Phil Smith and Kimberly Wooten found that BPA and phthalates leached from plastic bumpers into dishes filled with artificial dog saliva.
Wooten, who wasn’t involved in the present study, says that while it isn’t clear if dog health is being harmed long-term, “it’s still important information to have since there’s so little data on canine exposure to these types of chemicals.” She knows of no other studies that have looked at the effects of a specific BPA source on the concentrations in the blood.
“I’d say a 3-fold increase suggests that for dogs that eat canned food, their diet is the most important contributor to their total BPA levels.”
The current study highlights another concern; with the pet food industry being held by about five companies, it seems commercial foods aren’t as diverse as packaging suggests. Of the two (unnamed) brands in the study, one was declared “BPA-free” by the manufacturer.
So, skip the can and spare your dog? It turned out, the dogs already had a small amount of BPA circulating in their blood, shown by initial baseline samples. The researchers then analyzed both the cans and the food for BPA. They also checked for any disturbances in gut bacteria and metabolic changes.
Although one of the diets was presumed to be BPA-free, feeding either brand for two weeks resulted in a three-fold increase of BPA levels in the animals. At the same time, the dogs showed gut microbiome and metabolic changes, with potential health consequences. Increased BPA may also reduce one bacterium known to metabolize BPA and related environmental chemicals, according to the study.
Bagged kibble might also contain BPA, since the dogs had some BPA in their blood before the study, possibly from their dry diets.
“This is the point that it is not clear,” Rosenfeld says. “It could be that the food already contains BPA. However, we saw minimal levels when the dogs were on kibble.” In some cases, very low amounts can lead to equally if not greater harmful effects as high doses, she says. The greatest concerns may be at the low and high doses.
“The doses we found in the dogs after being on canned food though were comparable to what has been linked to health problems in humans and rodents,” a list that includes diabetes and obesity, among others.
If the dogs continued to eat the canned food, would BPA keep building up in their bodies?
“We did not see what would happen if we took the dogs off the canned food or kept them on it longer,” Rosenfeld says. “These are definite follow-up studies.” Ideally, based on the results of this one, she says they would pursue long term studies to test BPA concentrations after long term feeding of canned food, examining the dogs for metabolic disorders—such as obesity and diabetes—and neurological ones, using MRI and behavioral testing.
In a previous rodent study, they did find that the longer mice were on a diet containing BPA, even though it was being metabolized, it would start accumulating in their system so that greater amounts would persist over time, she says.
In humans and primates, BPA is excreted through urine. “It is not clear how it is cleared in dogs.”
While BPA affects the reproductive system, Rosenfeld says they did not find any gender differences in this initial study—“but we would need to test more dogs to confirm.”
The main concern about the gut microbiome changes is that they have been linked with various diseases, including neurological, metabolic, immunological, gastrointestinal, and possibly even cancer, she says. “Thus, by affecting the gut microbiome, BPA could induce such secondary effects.”
Unfortunately, a supposedly safe substitute for BPA, BPS, didn’t fulfill its goal. Rosenfeld says that in rodents and fish, BPS has already been shown to lead to similar health concerns as BPA. Their study didn’t test BPS in the cans. “It is not clear if some dog foods are using this substitute,” she says.
“By feeding fresh food, dry food, and minimizing canned food, it will reduce exposure to BPA and BPS.”
Helpful tips and starter recipe for making homemade dog food.
If you’re nervous about feeding your dog home-cooked food, you’re not alone. Many dog owners have concerns about the time involved, the cost and the consequences of failing to include the right ingredients to keep their furry friends healthy. On top of that, most vets frown on home cooking for dogs.
Eight years ago, I started cooking for my dogs as a way to introduce quality ingredients into their diets and to help clients who had dogs with health problems. Since then, many clients have raved about the effects of a home-cooked diet on their dog’s health; seeing flaky fur turn glossy and the pleasure dogs seem to get from eating better is definitely inspirational.
In the process, I found the slow cooker to be the perfect (and easiest) tool for homemade dog food meals. Combining the ingredients in the cooker and setting the time takes only minutes, which makes it appealing to those who shy away from home cooking because they think it’s too time-consuming.
I started by using ingredients listed on the label of a high-quality canned food. I’ve also cooked chicken thighs and even whole young chickens with most of the skin removed. After 14 to 16 hours in the slow cooker, chicken bones become soft and crumbly and are a great source of calcium, phosphorus, magnesium, vitamins and healthful fats. (However, this isn’t true for cooked beef bones, which should never be given to dogs.)
If your dog doesn’t have major medical problems and has tolerated food changes in the past, start the transition to home-cooked meals by preparing a small batch of low-fat food and gradually adding increasing amounts to his normal diet (25, 50, 75, then 100 percent over a four- to seven-day period). I recommend using low-fat meat or fish combined with white or brown rice.
Because slow-cooked dog food may have more fat and vegetables than some commercial foods, dogs have been known to experience stomach or bowel upsets. Vomiting, indigestion or gas are signs that a dog’s digestive tract needs more time to adjust to the new ingredients, which can take days, or even weeks.
Dogs who have had pancreas issues need to eat a low-fat, limited-ingredient diet and be transitioned very carefully for a longer period of time. Remember, too, that dogs can be allergic to wheat, beef and/or chicken. Signs that your dog may be sensitive to the food include hives; excessive scratching; or red, itchy ears.
On the other hand, if your dog seems happy and has normal stools with the new home-cooked food, increase the amount over a week’s time, as noted previously. Once you know he can tolerate the new diet, cook a larger batch and portion it into daily servings. Keep one week’s supply in the refrigerator and freeze the rest in resealable freezer bags or another suitable container. Thaw before feeding, but after that, to avoid spoilage, do not leave the food out longer than mealtime or allow it to sit at room temperature for hours (if your dog likes his food warm, it’s fine to heat it up before serving).
In the starter recipe provided here, the protein is higher (about 50% dry matter) and the fat is lower (about 10% dry matter) than in most recipes. This mixture yields about 70% moisture, 10 to 15% protein, 5 to 7% fat, and 5 to 7% carbohydrates, depending on how much fat is in the meat and the quantity of green beans and rice used (or, 40 to 50% protein, 20 to 25% fat, and 25 to 30% carbohydrate by dry matter).Starter Recipe: Chicken and Vegetable Stew for Dogs
*Not needed for the trial period or if the home-cooked food is less than 10% to 20% of the dog’s daily diet.
In a slow cooker, combine the chicken breasts, chicken liver, chicken hearts, gizzards and eggs. Add the bone meal, rice and green beans. Add water, then stir. (The longer the meat and veggies are cooked, the more water is needed. For this basic starter recipe, you don’t need to completely cover the ingredients. If you are slow-cooking chicken and bones for 14 hours, then more water is needed.) Cover and cook on low for 4 to 8 hours, until the breasts fall apart. Stir and add or drain water as needed to make a drier or moister stew. Let the mixture cool before feeding and refrigerating.
Yield: 7 to 8 cups (60 oz.)
Supplements (given separately or added to each meal)
• Vitamin E: 2 IU per pound of dog daily.
• Sardines in water: one-quarter to one tin twice weekly, or one to three 1,200 mg fish oil capsules daily. (Dose is based on 10 to 30 mg/pound of DHA and EPA).
Note: Because it’s high in protein, this combination isn’t suitable for dogs with failing kidneys. To decrease the protein, double the amount of rice and green beans and/or use less meat (1/2 to 3/4 pound).
Depending on the level of fat and moisture in the food, most home-cooked diets prepared with lean meat have about 20 to 35 calories per ounce. To increase the calories, strain off some of the liquid from the stew or add some healthy fat, such as olive or non-GMO canola oil. An 8-ounce serving of this chicken-and-vegetable stew has about 200 calories. After the transition period, I recommend that you start out feeding your dog about the same amount of home-cooked food as you would canned food.
So, to summarize, by cooking for your dog, you’re able to use the best ingredients available to you and mix them in the way that best suits your dog’s needs. If you follow a basic formula of muscle meat, organ meat, bone or bone meal, and a variety of vegetables, your dog will thrive. Home-cooked dog food can also be used to add quality ingredients to a kibble or canned-food diet. Your dog will love the variety!
Wellness: Food & Nutrition
A vet speaks out on genetically modified pet food.
Most dogs now dine on some type of genetically modified (GM) food, often in the form of corn and soy in their kibble. As these ingredients increasingly enter the food supply, we have one more reason to wonder if our shopping choices might be harming our pets.
More animal feeding studies are needed, experts say, and a recent long-term, peer-reviewed report points out why. It found that a diet of GM corn and soy led to higher rates of severe stomach inflammation in pigs, which are physiologically similar to dogs.
Robert Silver, DVM, a Boulder, Colo., holistic vet, tackled the issue earlier this year when he presented his paper, “Genetically Modified Food and Its Impact on Pet Health” at the American Holistic Veterinary Medical Association conference in Kansas City, Mo. Why did he choose this controversial topic, one that few vets even acknowledge?
Silver—a pioneer in the field of holistic veterinary medical practice—says he was inspired by a seminar he attended in Boulder on GM foods and human health. The speakers included Don Huber, a Purdue University professor, and activist Jeffrey Smith, who discussed problems, including reproductive difficulties, that have occurred in livestock fed GM crops.
“I found this seminar mind-opening,” says Silver, the lone vet in attendance. “I had always believed the PR about GM foods—that they are going to feed the world and are a good outcome of our genetic technology.”
The Food and Drug Administration, which regulates the safety of GM crops consumed by humans and animals, considers most GM plants “substantially equivalent” to traditional plants and “generally recognized as safe.” Their regulation involves a voluntary consultation process with the developer before products are brought to market.
Smith, founder of the Institute for Responsible Technology, disagrees. On its website (responsibletechnology.org), he warns that “nearly all GM crops are described as ‘pesticide plants.’ They either tolerate doses of weed killer, such as Roundup, or produce an insecticide called Bt-toxin. In both cases, the added toxin—weed killer or bug killer—is found inside the corn or soybeans we consume.”
Silver says that while “allergies, GI problems, increased risk of cancer, neurodegenerative conditions” and other ills could all be, in part, related to GM foods, “there is no objective evidence of this yet” in dogs. “However, all vets will agree that there has been an uptick in [these diseases] in the past 10 to 20 years.” The advent of GM foods in the 1990s “fits into this timing of disease increases,” he says.
His presentation referred to studies that raise doubt about the safety of biotech crops, such as one reported in 1996 in the New England Journal of Medicine, which found that genes inserted into crops can carry with them allergenic properties.
Silver says that genetic modification introduces foreign proteins that may encourage allergies, and the widely planted Bt corn, which makes its own insecticide, “could possibly cause leaky gut, the gateway to chronic disease.” Corn is a major component of most commercial pet foods. “The big problem with commercial foods is that they are manufactured at high temperatures and pressures,” which alters them and makes them “potentially more allergenic.” And commercial foods contain industrial ingredients that are “more likely to contain GM and herbicide contaminants.”
A study published last year found that GM crops engineered to withstand the toxic herbicide Roundup must now be doused with even more herbicide, since weeds have also developed resistance to it. Residues of these chemicals on crops can find their way into pet food.
A 2013 study published in the science journal Entropy reports that the heavy use of Roundup could be linked to Parkinson’s, autism, infertility and cancers. It goes on to report that residues of Roundup in food can interact with, and enhance, the damaging effects of other environmental toxins. “Negative impact on the body is insidious and manifests slowly over time as inflammation damages cellular systems throughout the body,” the study’s researchers say.
According to Silver, heightened sensitivity to dietary ingredients “is probably what we are seeing with GM foods. It is of concern that this may be driving the increase in GI problems in pets.” Although gluten probably does account for some problems with grain consumption, “I think that grain-free diets, if they are also soy free and contain protein from animals not fed GM crops, can help many dogs, due to being GM free—and not due to some allergy or gluten issue.”
To a holistic doctor, food is medicine, and Silver strongly recommends home meal preparation from individually sourced ingredients to avoid feeding GM ingredients, especially to pets who have other health problems. “I am truly a holistic practitioner in that I believe an ounce of prevention is worth a pound of cure.”
Benbrook, C.M. 2012. Impacts of genetically engineered crops on pesticide use in the U.S.—the first 16 years. Environmental Sciences Europe 24: 24.
Ordlee, J., et al. 1996. Identification of a Brazil-nut allergen in transgenic soybeans. The New England Journal of Medicine 334: 688–692.
Samsel, A., and S. Seneff. 2013. Glyphosate’s suppression of cytochrome P450 enzymes and amino acid biosynthesis by the gut microbiome: Pathways to modern diseases. Entropy 15 (4): 1416–1463.
DIY: How To Make Yogurt at Home
Crock Pot Yogurt Method
This is a very easy method to make yogurt. All you need is a slow cooker, milk, a live-active yogurt starter (either from a previous batch, or a store bought plain yogurt), and, a cooking thermometer (that is optional).
1. Pour one to two quarts of milk (low fat or whole) into a slow cooker, cover the pot. Turn the heat on medium or high. Heat the milk slowly, it needs to get to reach at least 180 degrees (30 mins. to an hour or longer). Stir a few times while it is heating, make sure it doesn’t stick to the bottom of the pot and that it doesn’t boil.
2. Turn the slow cooker off, uncover and unplug it and let the milk cool down to 110 degrees, this too can take 30 mins. to an hour or even longer.
3. While the heated milk is cooling off, take the starter out of the refrigerator. If you are using a quart of milk use a tablespoon of the starter, if you are using two quarts, use 2 tablespoons.
4. Once the milk has cooled to 110 degrees, ladle a small amount (1/3 of a cup or so) into a small bowl or measuring cup with the starter, then stir or whisk. Make sure you incorporate all of it, and then slowly add that mixture back into the crock pot, stirring thoroughly.
5. With the crock pot turned off, replace the lid, and wrap the pot with two or more towels. Make sure you do NOT disturb the pot; yogurt prefers a very still environment to go through the fermentation process. The low heat that was generated in Step 1, is sufficient for this process. This process can take 6 to 8 hours.
6. If you are making Greek style yogurt, carefully transfer or pour the yogurt into the EuroCuisine strainer (or use cheesecloth) and refrigerate at least 4 hours. If you are making regular style yogurt, you can put the yogurt in mason/glass jars, and refrigerate at least 4 hours or overnight. If you are making Greek style yogurt, you will place the “finished” yogurt in glass jars, preserving the whey.Dehydrator Yogurt Method
Yet another sure fire way to make yogurt is using a dehydrator. Following the same cooking steps in the “heating pad” method of heating the milk, cooling it, and inoculating it with a yogurt starter, the next step is to pour the milk into glass jars, cover each with a lid (the plastic mason jar lids work well) and place them on the bottom shelf of a dehydrator, first removing the other shelves. Many dehydrators have a temperature setting for yogurt. Place the cover back on the dehydrator and incubate for 8 to 10 hours at 115 degrees (or following the setting on your dehydrator). Similar to the other methods, after the yogurt has set, refrigerate at least 4 hours. You will be amazed at how different (thicker) the yogurt becomes after it has been refrigerated.
If you are making Greek style yogurt, strained it either using cheese cloth in a strainer or the Euro Cuisine GY50 Greek Yogurt Maker method, first in the refrigerator, and then putting it into jars. Yogurt keeps for about a week.What is Whey?
Whey is the by-product of the yogurt making process, especially when you strain yogurt to produce a thicker, i.e. Greek style product. Whey protein is considered a complete protein and contains all 9 essential amino acids and is low in lactose content, so do not throw this precious liquid away! If you do not use it within a week or so, you can freeze it for later use.
Here are some of the endless ideas for using whey protein:
• For making smoothies (2 g of protein in one cup)
• In baking muffins, pancakes, breads, dog treats.
• Soaking beans or lentils (great to add to your dog’s meals)
• Use as a “topping” for your dog’s food. *
• As a substitute for buttermilk in recipes.
• Use in salad dressings (it is as acidic as a citric juice).
• Protein Shake
Making A Super Protein Shake For Dogs
One of my favorite uses for whey is to make a super protein “shake” for the dogs, that I mix into their meals or as a mid afternoon “slurp” snack. I was recently introduced to “nutrient extraction” super-blender appliances, such Nutribullet and Ninja. They make blending delicious and nutritious drinks and sauces so easy. For the dogs’ nutri-blasts, I use a handful of whatever leafy green vegetable, kale, spinach or chard, we have on hand, a few blueberries, a mix of goji berries, hemp and chia seeds, whey, and, for extra thickness, a tablespoon or so of yogurt—you can also add pulverized egg shells for more calcium. The Nutribullet grinds and mixes all these ingredients up in less than a couple of minutes. The dogs simply love it. If I have some cooked sweet potato, I add that too. The ingredient mixes are endless, plus it makes digesting vegetables easier for a dog’s digestive tract too.
For more information about the other possible health benefits of whey protein, see dogcancer.net.au
Yogurt is a wonder food, packed with probiotics, protein, calcium, B-12, and other nutrients, and oh so easy to make yourself. Being an ardent yogurt consumer (I like mine plain, thick and very sour), I had recently become dissatisfied with the batches I made using a standard yogurt maker that incubates the yogurt in little individual jars. So I went back to the drawing board (aka the Internet), and much to my amazement, there are at least three other methods (slow-cooker, dehydrator and heating pad) that produce perfect yogurt easily, each and every time. The one that I use is the heating pad method. So for that method you’ll need a heating pad, a large two-quart size glass vessel (with lid), a digital kitchen thermometer, a wooden spoon, whisk, spatula—a couple of large bathroom towels—and then the secret to making flawless Greek-style yogurt, a Greek-yogurt strainer from Euro-Cuisine (see below). That inexpensive utensil has become indispensable in my kitchen, so it’s hard not gush about it—also excellent for making homemade ricotta and other soft cheeses like quark.
Just follow these simple steps:
1. Heat ½ gallon of pasteurized milk (I typically use 2% but you can use whole milk as well) in a heavy pot slowly until it reaches around 185 ˚ on low to med-low heat. Be careful that you do not burn the bottom of the pot, stir occasionally but when it gets close to 165˚, stir more often. (Cooking time depends on the type of pot but can take at least 30 mins.)
2. Remove the pot from the stove and then cool the milk to 110˚. It is extremely important that it is cooled down, any higher temperature can kill the yogurt starter. This also can take at least 30 mins.
3. As the milk is cooling, remove 2 to 3 tablespoons of yogurt from the fridge (either from your previous batch, or store bought, but be sure to use plain yogurt with active bacteria, with no fillers) to get it to room temperature.
4. Using a ladle, pour about a cup of milk into a bowl or measuring cup and stir in the yogurt you’ll be using for your “starter”. Whisk to totally get it blended, add the rest of the milk and whisk again.
5. Place the container(s) on top of a pre-heated heating pad set to Medium. If you are using a pad that has a 2-hour automatic shut off (as many do), you will need to shut it back on at least 3 times during this incubation period. Or purchase a pad that does not have that shut-off feature (that type is actually less expensive). Put a top on the container, and then cover it with two thick bathroom towels, tucking the towels around the whole thing so it keeps to a reliable temperature.
Now sit back and relax, yogurt making should take 7 hours, do NOT disturb it during this time. But at the end of 7 hours, give a peak (but not before) and see if it looks like it has thickened, if it hasn’t just cover it back up and wait another hour or so.
6. For Greek style yogurt, carefully pour the thickened milk into the strainer (as explained above) or use cheese cloth placed inside of a colander or strainer and refrigerate for at least three hours. If you like a thinner style yogurt you can also just transfer it directly into pint Mason jars (with lids), but you will also need to refrigerate that for at least 3 hours to let it set.
The longer you keep the yogurt in the strainer, the more whey is produced and the thicker the yogurt will be. I typically let it strain overnight, or 8 hours or longer, but that also produces a more “sour” yogurt. You can always add some of the whey back into the yogurt if you want to thin in down. Depending on the length of straining time, it will produce at least 4 cups of thick yogurt (right) and an equal portion of whey (left). Do not throw out the nutritious whey! There are numerous uses for whey, including baking with it (substituting any recipe that calls for buttermilk, such as muffins, pancakes and waffles). Good to pour a little on your dog’s food too.
* You can halve this recipe using only a quart of milk, but use the same amount of starter, 2 to 3 tbsps.
See here for more recipes and directions on different preparation methods including using a slow cooker or dehydrator.
Wellness: Food & Nutrition
How many calories does a dog need?
Keeping dogs healthy is important to us so we’ve created new calorie requirement estimator and food counter apps. We are hoping that these web-apps will come in handy for you to try your hand in cooking for your dogs. You can make all the meals for your dogs, or simply add home cooked meals as a supplement to the manufactured food.
The first thing to do is to confirm or calculate how many kilocalories your dog requires to be fed on a daily basis (Daily Energy Requirement or DER). The total calorie requirement should be divided by the number of meals (usually 2) fed to your dog daily. All treats and snacks also need to be accounted for and their calories should be subtracted from the total that will be provided in their meals. It is always recommended that before making changes to a dog’s current diet you discuss this plan with your veterinarian. Do keep in mind that there are a number of different approaches that are used to calculate a dog’s caloric needs so while our app calculates your dog’s DER, there are other formulas with slightly different results (we have included a chart that uses another popular measurement, the Maintenance Energy Requirement, that you can also follow.)
Screenshot of Bark's DER Calculator
Do keep in mind that these calculations are really only estimates. Also, it is important to note that every dog is truly an individual, and their current weight, activity level, age, intact or neuter, physiological condition and other factors must also be considered. No matter what formula you use, the best way to judge a feeding plan’s efficacy is by simply keeping track of any weight loss or gain, and adjusting accordingly. And again, it is good to consult with your vet before making any changes to a dog’s diet.
When calculating the calories for ingredients, there are a variety of sources that can be used. I decided to do compute calculations in ounces to make it simpler for myself, and others to use. The ingredients we have included in our chart are the most common ones found in home cooked meals. If there are ingredients missing you can use any of the online calorie sources that we have noted under the chart to add those to your list.
A digital kitchen scale is definitely the easiest when to know how much any ingredient weighs—you need to measure the actual weight, not the volume (such standard measuring cups measure).
When using the slow cooker approach to making dog meals, you will also need to factor in the weight of the water you use in cooking the meals. So if you use 6 cups of water, or 48 ounces, that weight will need to be added to the total weight of the ingredients, to get an accurate calculation how many calories there are in one ounce of the food. Most slow cooker meals are around 20 to 35 calories per ounce.
As Dr. Greg Martinez has noted in his slow cooker recipe, you will need to provide supplementation to most diets (especially those that do not incorporate any manufactured food). Common supplements include calcium (or bone meal) about 1 tsp per pound of food, Vitamin E (2 IU per pound of dog daily), and either sardines in water (one-quarter to one tin twice weekly) or one to three 1,200 mg fish oil capsules daily (Dose is based on 10 to 30 mg/pound of DHA and EPA).
In my investigations into home cooking for your pet I have used a variety of excellent sources that you might also like to consult. Here is a sampling of the books, websites, and services:
Starting with Dr. Richard Pitcairn’s classic Complete Guide to Natural Health for Dogs & Cats. His was one of the first guides to home cooking and the ingredient charts are extremely helpful, especially detailing the amount of water to use per dry ingredient, and the cooked yields.
Home-Prepared Dog & Cat Diets by Patricia Schenck, DVM, PhD contains many different diet plans, and the special medical conditions that they cover.
Monica Segal offers nutritional consultations and menu planning, that can also include supplementing a kibble based diet. She is the author of 9Kitchen and Your Dog’s Diet. monicasegal.com
Rebecca Remillard, DVM, Veterinary Nutritional Consultations. She as been providing consultations for 20 years. She provides customized recipes for healthy pets, and nutritional consultations for pets with medical conditions. She works directly with pet guardians and with their vets. petdiets.com
Sean Delaney’s Balance It is also a veterinarian nutritional consulting service. His site offers many interesting recipes and diet plans. Balanceit.com, go to the “free balanceit ez tab” to build your own recipes and to understand their nutrient composition. balanceit.com
Mary Straus’ website dogaware.com is a good resource for sample diets (both raw and cooked) and supplements for home prepared meals, as well as general health related topics. dogaware.com
For recipes books:
Dr. Becker’s Real Food for Healthy Dogs & Cats by Beth Taylor and Karen Shaw Becker, DVM has an emphasis on ancestral diets, but a lot of valuable information. drkarenbecker.com
Dinner Pawsible by Cathy Alinovi, DVM and Susan Thixton. Has over 60 recipes that will inspire you and entice your pets. drcathyvet.com
Dr. Greg’s Dog Dish Diet by Greg Martinez, DVM will get you started on the slow cooking approach to cooking for your pets. Be sure to watch his youtube channel too, so you can get some great cooking pointers.
Rick Woodford has provided an invaluable service with both his Feed Your Best Friend Better and his new Chow recipe books. His recipes can be used to supplement a kibble or canned food diet or provide healthy menu choices on their own. dogfooddude.com
Other Sources and Textbooks:
Dog Food Logic: Making Smart Decisions for Your Dog in an Age of Too Many Choices (Dogwise) by Linda Case
Applied Veterinary Clinical Nutrition Edited by Andrea J. Fascetti and Sean J. Delaney
Small Animal Clinical Nutrition, 4th Edition by Michael Hand, DVM, Craig Thatcher, DVM, Rebecca Remillard, DVM and Philip Roudebush, DVM.
Nutrient Requirements of Dogs and Cats National Research Council.
Wellness: Healthy Living
Helping Fido slow down at mealtimes.
Some dogs eat so fast that a reasonable person would bet good money that they either think their speediness will make a steak appear or they believe that all of their kibble will self-destruct in 60 seconds. Many dogs do this throughout their lives without a serious problem, but they are flirting with disaster.
Eating so quickly doesn’t allow them to chew or even really taste their food. More worrisome is that speed eating can cause choking, gagging, vomiting and an even more serious condition called Gastric Dilation (colloquially known as canine bloat). Canine bloat can result from eating too much or too fast. The stomach expands because gasses build up to the point that it can twist within the dog’s abdomen, preventing the gasses from leaving the stomach. The result is that circulation can be cut off to that organ as well as to others including the heart. Dogs can die within hours of the onset of bloat, so it is a serious condition that requires immediate emergency medical attention if you even suspect it is a possibility. So, eating fast is more than unsightly—it’s potentially dangerous.
I am regularly asked how to train a dog to eat more slowly, and my answer is that it’s easier to make it physically impossible for them to eat that fast than it is to train them to eat slowly. There are a lot of ways to do this, but they all use the same principle, which is to set up a system that doesn’t allow them to eat more than a little bit of food at a time.
Pictured: Slow Feed Dog Bowl
You can place one small bowl upside down inside a big bowl and then pour the food over the small bowl and into the bigger one. That creates a narrow “moat” of food and the dog can’t gulp the entire meal down. He has to work his way around the entire circle of food. Another option is to place toys that are too big to swallow (and that are clean!) in a food bowl so the dog has to move them out of the way or work around them to reach the food. It’s also common for people whose dogs tend to eat a bowl of food in a matter of seconds to scatter the food over a broad area so the dog has to move around for each piece of food. This works very well in houses with a single dog. If more than one dog is around, this option is a poor choice because it promotes competition, stress and can lead to aggression over the food.
Pictured: Wisspet Happy Hunting Bowl
My favorite way to keep dogs from scarfing down their food too quickly is to buy and use a food bowl or food puzzle that is specific to this purpose. I am comfortable with any slow feeder that is easy to clean and sturdy, and there are many options out there. Food puzzles are often loud, but many dogs will work for a long time to roll or push a Buster Cube or a Kong Wobbler around to get the food to fall out. Not only does this slow down their eating, it also provides mental exercise and gives dogs valuable experience being persistent and handling a bit of frustration.
If your dog is a speed eater, have you found a way to slow down mealtimes?
Wellness: Food & Nutrition
Researchers Richard G. Lea and associates published on Aug 9th, 2016, a report entitled Environmental chemicals impact dog semen quality in vitro and may be associated with a temporal decline in sperm motility and increased cryptorchidism. (In Nature, Scientific Reports 6, Article number: 31281 (2016) doi:10.1038/srep31281). Against the background of declining semen quality and rising incidence of undescended testes (Cryptorchidism) in humans associated with exposure to environmental chemicals (ECs) during development they report that “a population of breeding dogs exhibit a 26 year (1988–2014) decline in sperm quality and a concurrent increased incidence of cryptorchidism in male offspring (1995–2014). A decline in the number of males born relative to the number of females was also observed. ECs, including diethylhexyl phthalate (DEHP) and polychlorinated bisphenol 153 (PCB153), were detected in adult dog testes and commercial dog foods at concentrations reported to perturb reproductive function in other species”.
Estrogen-mimicking, endocrine-disrupting chemicals have become virtually ubiquitous in many of the foods we consume, some of which, along with their byproducts, are included in most manufactured pet foods; in the can-linings of moist, and in plastic bagging and wrapping of dry and semi-moist foods. Plastic may also be processed into the manufactured food along with discarded meats, packaging and all.
Food wrappers and other industrial and commercial products from firefighting foam to water-repellant clothing contain poly-and perfluoroalkyl substances, or PFAS, detected in drinking water and having endocrine disrupting and carcinogenic properties.
Dioxins, predominantly released as byproducts of human activities such as incineration and fuel combustion, are a most potent class of carcinogens and endocrine disruptors. They are ubiquitous in the environment, and from the soil and vegetation undergo bioaccumulation in the fat (tallow) of cattle, and sea foods, especially farmed salmon, which are common pet food ingredients. Their adverse impact on wildlife reproduction and sexual development in several aquatic and terrestrial species has been well documented.
Other estrogen-mimicking and endocrine disrupting contaminants of pet (and human) foods include glyphosate and other herbicide residues in corn and other cereals along with phytoestrogens in soy products especially in GMO soy, a widely used pet food ingredient.
Aflatoxin B1—yet another endocrine disruptor-from the mold on corn and other cereals, is often found in dry dog foods which are recalled too late to save many dogs from acute toxicity and death. Aflatoxins, dioxins and other endocrine disruptors, estrogen mimics, carcinogens and obesogens have harmful consequences in extremely low concentrations in the diet over an extended time period with possible synergism operating where one contaminant increases the toxicity of one or more others; and prenatal, epigenetic, developmental effects on the offspring of exposed parents.
For additional details visit www.drffoxvet.net and see review: CHEMICAL-RELATED HUMAN DISEASES IN COMPANION ANIMALS
Statement to appear in Animal Doctor syndicated newspaper column by Dr. Michael W. Fox.
Wellness: Healthy Living
Toxic chemicals also found in dog food
A long-term study conducted in Britain has found that male dogs are losing fertility, and that exposure to environmental chemicals (ECs) that have leached into the environment may be to blame.
The dogs—Labradors, Border Collies, German Shepherds and Golden Retrievers bred to aid the disabled—made an ideal group to explore the larger question of a decline in human semen quality that has been occurring since long before this study.
This twenty-six year long study, 1998-2014, was conducted by Richard Lea and colleagues at Nottingham University’s school of veterinary medicine. They collected annual samples of semen from dozens of dogs, all from the same breeding program, all healthy and well cared for. Each year, the same problem recurred; a 2.4 percent dip in sperm motility, that is the ability to swim in a straight line. In addition to monitoring semen quality, they analyzed health records, finding an increase in cryptorchidism, a condition in which the testicles fail to extend normally to the scrotum. Over the same years, fewer male pups were born than females, also there was an increase in fetal and prenatal female mortality.
And, lurking in the samples of semen and testicles of dogs obtained from neutering, it found ECs—chemicals that tamper with hormones. The chemicals include polychlorinated bisphenol (PCB), a compound banned in 1977, and diethylhexyl phthalate (DEHP). PCBs don’t readily break down while phthalates are common in a wide number of products, from cosmetics to detergent. Both chemicals are associated with fertility issues and birth defects.
In human babies, exposure to chemicals has been linked to faulty development of semen quality and cryptorchidism. According to the study, such reproductive problems often cluster in geographical areas, and so are suspected of having a common cause; exposure to hormone-disrupting chemicals is “thought to be the initiator.” To explore the same possibility in dogs, chemicals were measured in canine testes and semen taken from the same geographical area where the study took place.
Both chemicals “perturbed sperm viability, motility and DNA integrity in vitro.” The researchers concluded that the direct effects of chemicals on sperm “may contribute to the decline in canine semen quality” that parallels that in humans.
“Why the dog?” said Dr. Lea. “Apart from the fact that it is a great population of animals to work with, dogs live in our homes, they sometimes eat the same food, they are exposed to the same environmental contaminants that we are, so the underlying hypothesis is that the dog is really a type of sentinel for human exposure.”
The same ECs were found in a range of commercially available dog foods. DEHP and PCB153, “were detected in adult dog testes and commercial dog foods at concentrations reported to perturb reproductive function in other species.”
While the brands were not named, they are reported to be both wet and dry forms sold worldwide. The scientists don’t know how the chemicals made it into the food, but since they are not deliberate additives, they may have leached from the packaging or processing sources.
These overall findings are troubling, but they also noted that: “Amongst the dry dog food samples, one sample designed for puppies (1 to 24 months of age) had higher concentrations … relative to the other samples tested.”
Plus, while the researchers cannot say the dog food is a direct source of the ECs, the New York Times reports that "Dr. Lea said it was probably a major one."
What is known is that the chemicals wound up in dog’s testicles, where they messed with sperm motility and viability. “This may be a way by which environmental chemicals directly affect male fertility.”
While the dogs in the study were still able to reproduce, it’s hardly reassuring that, once more, the dogs who share our homes also share our diseases, unwittingly, acting as the “canary in the mine” for us.
Wellness: Food & Nutrition
Q&A with Judith Jones
Recently, we chatted with Judith Jones, a renowned cookbook editor who worked with the greats—Julia Child, Jacques Pépin and Marion Cunningham, among others. Now in her 90s, she has written a delightful book, Love Me, Feed Me (Knopf), about cooking for herself and her little dog Mabon.
This sensible book reminded us of food writers like Elizabeth David and MFK Fisher: recipes plus a pinch of life itself.
After I got my compliments on the book out of the way, I asked her why cooking for her dog was important to her.
Judith Jones: There are insecure people who are a little nervous about cooking; they think, “Oh, I don’t have the precise enough measurements,” or something like that. I want people to relax and have fun, like when I’m having a steak dinner and put aside a third of it for my little friend. For me, it’s part the camaraderie I share with him. Mabon loves his meals, and he’s having what I’m having. I follow the basic one-third meat protein, one-third vegetables and one-third grain [ratio] for his meals.
CK: How about the little spot of wine you add to some of the dishes?
JJ: The wine usually boils away and is there for the flavor. Sometimes, if it is easy [to do], I hold back and don’t give him any, but if it is a big braise or a stew, I add the wine and it just burns off. Mabon has never objected. Nor does he get boozy.
He’s really incredibly healthy, and he definitely makes choices. The world is now made up of kale lovers and kale haters—I’m so sick of kale … I don’t think it’s one of the most graceful and delicate of our vegetable offerings. The first time I gave it to Mabon, I put little clumps [of it] in his dish; he pulled them out one by one, put them on the kitchen floor and walked away. So eloquent—he didn’t need words.
CK: Has Mabon turned tail on other things besides kale?
JJ: He hasn’t given up on kale, but I haven’t forced it. He loves broccoli, so it isn’t just a big prejudice that covers everything green.
CK: I loved your roasted-vegetable recipe; it seems so simple to prepare.
JJ: Mabon loves the roasted vegetables. It is easy, and roasting changes the flavor slightly because it sweetens the vegetables. The natural sweetness comes to the surface—that’s what causes them to brown.
CK: What are your hopes for the book?
JJ: I don’t want to force people to do things, because then they wouldn’t have any pleasure it in. But I think we have become a little bit rigid about our own diet. They want us to do cookbooks called “food is medicine.” It’s not medicine—it’s so much more, almost transforming. It’s sensually delicious, and you love to taste it. If it needs tweaking, maybe you add a drop of lemon juice or bit more salt. I think that I really want to bring pleasure to cooking for your dog, whether you’re alone or with a family.
CK: I think the book is also perfect for children, a great way to get them involved in that level of dog care.
JJ: Exactly. Dogs are part of your family and you should know what you’re feeding everyone in your family. It shouldn’t come from China; treats from China have killed dogs. My vet agrees that I couldn’t be doing anything better for Mabon. She risks something by saying that, as some vets would disagree with her.
And don’t you love that quote by MFK Fisher? “I wouldn’t feed my dog or cat anything I wouldn’t feed myself.” That’s all there is to it.
Judith Jones is the author of The Book of New New England Cookery and The Tenth Muse: My Life in Food. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award.
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