The Case Against Raw Frozen Pet Food
For 25 years I have warned the public about the dangers of exclusively feeding heat to processed foods. pet food has increased - in fact diverted - from table scraps and real foods family can do without "100% complete "processed foods like cakes especially canned and semi-moist also available. The food seems to be scientific and improved, but are much worse for the animals. Not only the heat decreased nutritional value, but a spectrum of toxins is created. In addition, the unique power of processed foods has led the false "100% complete and balanced" is a logical and scientifically flawed.
Employers have used this information to create a series of frozen raw (RF) foods to fill a niche market and meet demand from consumers who want an alternative to the standard heat first processing canned, semi-wet or dry feed. This market trend, like most others, you can start with some truth (raw food is the best food) but its form, if not perverted, once the economic prospects of the image. This article examines the reasons for these products, its economy and dangers. A smarter and healthy are proposed.
Hazards
1. Weakened animals and very virulent - Raw and the presence of moisture in foods provide an ideal environment for growth pathogens. Although food prey in the wild often putrefy and is loaded with microorganisms, carnivores in the wild are immunologically adapted these organizations and enjoy the effects of some probiotics. On the other hand, pets eating sterilized heat processed foods are immunologically compromised and are threatened by changing highly virulent pathogenic strains created by the current circumstances and the resistance to antibiotics. Freezing at appropriate temperatures puts pathogens in a state of detention, but not eliminate them. Although all foods contain pathogens, unless they are sterilized (requiring high temperatures or other measures that greatly diminish the nutritional value and create toxins), is the burden of these pathogens should be a concern for consumers. RF foods are a potential reservoir and vector of many pathogens.
2. Producers who only have the technology in the kitchen - Thanks to the minimal technology required to produce a RF pet food, basically anyone regardless of credentials or expertise can bring a product to market. All you need do is grind and mix ingredients in a kitchen, packaging and placed in a freezer. No control over the conditions in the kitchen, quality ingredients and the method of freezing. All these factors can strongly influence the nutritional value and content pathogens and toxic foods. But being in a frozen state hides these potential risks, and therefore constitutes a threat to both animals and humans humans who handle food. John Doe can make a food under unknown conditions and unknown ingredients, label, package, freeze and deliver to consumers stores without a control or monitoring that hinder the process. Regulators may eventually examine the label if they happen to see in a shop (it never will if it is sent directly consumers) and the object of a certain terminology or the like, but all John has to do is change the label and everything will be fine. The product may contain all kinds of ingredients, be laced with virulent pathogens, and receive the auspices of regulatory authorities ... and goes on the market.
3. Frozen raw foods are not "100% Complete "- Many RF foods make (or imply) the same way 100% complete false applying heat to processed foods and thus carry with them the dangers of health itself. Feeding any food exclusively, not to mention any food containing who-knows-what from who knows for Manufacturing Environment it's a bad option if the health and safety are of concern. (See the truth about nutrition by Dr. Wysong).
4. The problems are ignored by the producers - foodborne pathogens include RF not only bacteria, but fungi, viruses and parasites. The toxins are from molds (mycotoxins) bacteria and those created by oxidation. In our study of RF products in the flow of trade is not a producer to respond to these concerns with the technological knowledge we can discern, and most do not even recognize the problems that could be hidden in your food.
5. Freezing Masks inedible - Raw meat and organ tissue continues to use ATP (power supply) until it is exhausted and the tissue enters a state of rigor. the endogenous activity of tissue enzyme continues to digest the muscle tissue (proteolysis), softening until it becomes tender and develops the characteristic taste acceptable. This process has been delayed by cold. The gel has good meat from a few problems, however, any residual ATP present in the tissues during the freezing of contracting muscle upon thawing resulting in a product more unpleasant. Mixed RF foods would hide this problem.
6. Free Radical Problems Masked - Essential fatty acids and lipids the health of other improvements are essential in the diet. Once foods are ground, mixed, exposed to air, light and pro-oxidants such as heme iron and other metals in plant tissues and animals, lipids are oxidized to chain reaction producing free radicals and toxins causing oxidative rancidity. Freezing at a temperature sufficiently slows down the process, but does not prevent. The temperature in conventional freezers used for RF foods is not insurance against such oxidation. Because masks frozen olfactory detection of rancidity, foods that would otherwise be discarded eventually be consumed. The potential of the pathology of free radicals can then work its chronic degenerative disease and immune weakening effects.
7. Freezer burn more indicates a serious problem - the air that reaches the surface of meat is the cause for the freezer burns that result in typical spots taupe leather. frozen water on the surface or just below the sublime (the solid state directly to vapor) in the air, the moisture lost during the time that the meat resulting in discoloration and place dry, leathery texture. with appropriate packaging to keep quality and prevent freezer burn, but are more breathable packages. The prevalence of frostbite in RF products speaks to the fact that oxidized product and the creation of free radicals from toxins lay the seeds of various degenerative diseases.
8. Display Cases radical packaging Free - light and air can encourage the production of free radicals. retail packaging that is clear or light permeable allows light to catalyze the free radical (disease promotion) process.
9. Frozen products are not inert to degradation - in frozen storage there is deterioration of the organoleptic quality - texture meat, fat turning granular and crumbly, and discoloration. Microbial enzymes also remain active, especially lipases that break down fats increasing their susceptibility oxidation.
10. Frozen foods can cause acidemia - tissue degradation and oxidation in the heat of freezing (above 29 ° F), occurs along the supply chain with most RF products, also contributes to acidification. Increasing acid consumption can contribute to acidemia which is at the root of almost all chronic degenerative diseases that affect animals modern enterprise. (See reference below.)
11. Temperature and time are crucial - nucleation of ice rather than ice crystallization, is the principal vector of production is stable, tasty frozen products. Freezing is a technically complex process based on the optimum combination of temperature and time, among other factors. Processor in the hands of evil, slips to the proper freezing care can lead to instability of microbiological products and / or a lower score. Rapid freezing leads to nucleation, thereby preventing undesirable large ice crystals from forming throughout the product. With rapid freezing the molecules do not have time to train for the positions snowflake in the six-sided feature, so nucleation overrides crystallization. On the other hand, slow freezing (the usual RF situation) creates large ice crystals that cause cellular damage to thaw the meat. This in turn causes the meat to "drip" - lose lucrative - and how in a perfect way liquid bacterial growth.
12. The defrosting of high risk - thawing is another crucial step in the process of freezing, since it involves a change of ice crystals to melt water, which causes resorption of the microbial reactivation. Bacterial pathogens contaminating raw meat, fish and poultry and begin to multiply again when the temperature reached only 29.3 ° F - which is below zero! Thus, a product that can appear subjectively frozen can be a great incubator of pathogens. When consumers attempt to thaw frozen foods increase the risk of RF significantly. The temperature rises to the surface long before the interior is sufficiently thawed to serve. For example, it takes about 15 hours for half a turkey of 22 pounds to reach 32 º F. Meanwhile, the surface temperature is 53 º F. At that time there would be about 4 multiplications
of spoilage bacteria, as well as non-detectable multiplications pathogens. The model of the FDA Food Code (1999) recommends that food should be thawed in the refrigerator or under running water. Thaw food in the RF cooler can be inefficient and cumbersome, and more cooling footprint needed by other foodstuffs. Above all, this lengthy procedure may present a risk of cross contamination when the drip from raw meat in contact with RTE foods in the refrigerator. Alternatively, consumers in general to RF foods at room temperature, creating the ideal circumstances for the proliferation of pathogens.
13. Undetected Freeze-Thaw - The transit time of RF food processor (or the kitchen of John Smith) to the distributor, in stores and ultimately the consumer is very critical. Although delivery truck freezer presumably can maintain a stable temperature of the products, lack of thermocouples mounted on the truck to show temperature readings and / or inadequate ITT (time-temperature indicators) can lead to microbiologically infested products without any visible sign of alteration. If cooling anywhere in the supply chain temporarily and then returned to frozen (freeze-thaw), not the consumer knows that violence and danger.
14. Supply Chain Time Dangers - Time is the enemy of nutrition and safety. The more time between the farmer on the ground and belly, more potential problems. RF foods create the illusion that the time is not a factor. Because as toxins and masks odors frozen state, the user may have the impression of value and freshness when in fact it might be age and toxicity.
15. Microwave Thawing Dangers - If RF foods are thawed in the microwave as a matter of convenience, the value of food is compromised. Microwaves can virtually boil the liquid phase in the cells and electromagnetic alter important food components making them not only useless nutritionally, but toxic as well.
16. Mycotoxins are not detected - RF foods, especially those who are a mixture cooked grains (which of course denies the request for "raw mycotoxins) and vegetables can contain. None of the producers surveyed addressed this problem.
17. Making Blended frozen No Sense of Health - In an attempt to cover all possible bases and not miss any opportunity to profit, many farmers RF mix all ingredients in the form. For example, watermelon, beans, persimmons, liver, lamb, etc, not only the creatures in their natural habitat never eat a slurry mixed in a single session, for example fresh combinations can cause serious digestive stress. Many RF exotic ingredients do not keep well fresh frozen (For example, freeze watermelon alone and see what happens, let alone combining it with the meat). In addition, the combination of fruit sugars with proteins can be create toxins such as glycation end products, acrylamides (particularly in the "RF" foods containing cooked carbohydrates) and reaction products proteins with plant tannins, phenols and flavonoids. Producers of "throwing the book" RF formulations and desperate attempts to reach
market share bring out their motives and their scientific, health and technical simplicity.
18. Parasites are ignored - A wide range of pests can be found RF in food. Although not a technology in terms of the freeze and natural ingredients that can be used to counteract this problem, none of the producers examine persons any of what we could detect.
Conditioning
The best packaging for food, particularly RF foods, is light and oxygen barrier and modified atmosphere emptied. Without this, the product of lipid oxidation to toxic substances. None of the producers surveyed used these technologies to viewing. Even if they did, other problems and dangers listed above would remain.
Environment
We live in an age of pollution and energy. RF foods require a tremendous amount of refrigeration and throughout the supply route. Freezing is energy inefficient and consumes resources valuable energy. Since RF foods are 70% water (at least), there are huge resources lost in freezing and transportation of tons of these foods containing water, through supply chains. With all the equipment, transport, freezing and ineffective treatment of frozen water is pollution that is parallel this industry.
Quality
To make your meal anywhere near affordable, RF producers should investigate ingredient market for items you can call real food, but may actually be an empty shell of reality. bottom and organ meat ingredients, heat processed grains and vegetable riffraff (Eg, "broccoli" on a label can be really broccoli stems - like eating a branch of an apple instead of apple) should be because are low cost. This does not say the marketing brochures and labels do not appear as if the brand is not a true gourmet meal. If one reviews the various labels, it becomes evident that race to see who can put the ingredients and the most exotic luxury labels ... if this is the way of health for pets. (It is not.) Ingredient in a brief survey is what we found:
Each form of "mashed" Plant
Organic beef, rabbit, chicken, turkey, goat, sheep, duck, pork
Organic Honey
organic papaya, persimmons, blueberries, oranges, apples, pears
organic yogurt
organic alfalfa sprouts, millet, quinoa and barley
Wheat grass
Ortigas
Bok Choy
Kefir culture
Cod-liver oil
Pepper
Watermelon
The reader encouraged to go to the store and total cost of these ingredients. Some organic ingredients can cost more than $ 15 per pound. But the RF diets containing them can retail for as low as 04.02 U.S. dollars U.S. per pound. Remove the margins for distributors and retail stores and the producer is selling wholesale for about a dollar a pound. Now in the top of the ingredients is the production cost, advertising, packaging, freezing and in some cases a sales force making six figures. Something certainly does not add up. The only thing missing is perhaps the true quality of the ingredients. But how to label these ingredients are expensive food? All producers should do is put in pinches of the expensive ingredients just to say they are there.
The only economic hope for a RF producer is to create the perception "value added." I just could not put the ingredients in food costs in any degree, and made a profit for them and everything in between and after chain. The price we have to charge would be ridiculous. In fact, to be successful, producers must be made in propaganda rather than health and nutrition.
Consumers interested in reducing the truth from them and their company's services by going to the grocery store with a list of ingredients under the pretext of RF power. Although some RF diets in the range of lower prices seem to be trying to deceive consumers should do the calculation comparing exotic ingredients
Pet Food RF for the price of the real thing in the store and decide for themselves, either the courage or honesty in RF products.
Economy
Consumers are under the mistaken belief that a package of any combination of ingredients, an informal label and a producer are pass through a food authority (none of the producers we examined had people at the bar with experience or credentials) would be the best option. They do not realize that they could avoid almost all the caveats noted above from the supermarket and buy fresh meat and products. Pets do not need all the nutrients in the existence at each meal, the Like the impression given by the 100% complete RF producers, and indeed the rest of the pet food industry. Why people choose to pay a producer to mix inferior ingredients, package them, label them, freeze them, transport, advertise them and pay the margin for the producer, distributor, sales and setting where they can avoid all these costs and put money into real quality fresh foods? Some people are so convinced that RF manufacturers perform a kind of magic that they pay for these special foods made insulated containers in dry ice and delivered overnight! This is particularly ridiculous when one considers that there is convenience - and certainly no health or nutritional value - is added in the process. The consumer still has to go to the store to buy something.
In the grocery store, a person can buy fresh, raw intact meat and products suitable for pet carnivores at less than $ 1 per pound. Meat slightly out of date items the sale, ornaments or other great products still can not be placed in the case of the meat may be even less. Of course, if you are buying the ingredients before mentioned in perfect human form organic quality (RF-producing assume a lot) the cost could be much higher. But at least he knows what he found. RF foods can cost as much as $ 7 a pound, with an average of about $ 3-4 per pound (not including shipping to the customer's door) and most of these costs is to freezing, transportation and profits through any chain of participants. Here is a case where a consumer gets to pay more (much more) and get less (much less). Is not it a wonderful thing to marketing?
A better alternative
Fresh foods fed in variety are without doubt the perfect form of nutrition. Well-designed supplements to help reduce the risk of food-borne pathogens and oxidation, and to help balance high meat meals and provide a range of nutrients and nutraceuticals vegetables can also be very useful. Nothing less is a compromise. The best alternative is packaged dried raw foods that have integrated technology into their food to prevent pathogens, parasites and oxidation. The low water activity of these products is an important inhibitor of pathogens and low humidity storage and efficient transport and environment friendly. Table scraps Good quality, well-designed dry and canned food extruded can be mixed in the rotation scheme also benefits.
Consumers must learn the principles of fresh foods fed in variety and trust in nature. Every pet owner wants the best for a beloved pet, and it is okay to think food is a fundamental factor in achieving this goal. But is wrong to believe that another person can do more for the health of your pet that can do it themselves. It only takes a little understanding and use of sense common.
[NOTE: For this purpose the Institute offers free Wysong e-Health Letter, a free one-hour CD entitled "The captain thinking person key to health, healthy alternative products designed intelligently with health as the number one objective, and books and recipes for those who want take control of their own and their families and the health of animals.
www.wysonginstitute.org
References:
Cano Muñoz, G. (1991). Manual meat cold store operation and management. FAO Animal Production and Health 92. Food and Agriculture Organization of the United Nations, Rome.
FDA Food Code (1999). United States Public Health Service, U.S. Department of Health and Human Services. Pub No. PB99-115 925. Washington, DC 20250
Food Safety and Inspection Service (2004). FOCUS ON: Freezing. United States Department of Agriculture. Washington, DC 20250
Klose AA, Lineweaver, H., and Palmer, HH (1968). Thaw the turkey at room temperature in ambient air. Food Tech 22:1310-1314.
Muldrew, K. and McGann, LE (1999). Cryobiology - A short trip.
~ http://www.ucalgary.ca/ kmuldrew/cryo_course/cryo_chap13_1.html
Snyder, OP (1999). Defrost at room temperature in counter. Hospitality Institute of Technology and Management, St. Paul, MN.
Wysong, RL (2004). Nutrition is a serious Material Health: A great responsibility for the manufacture and sale. Wysong Institute, Midland, Michigan.
Wysong, RL (1990). Lipid Nutrition: Understanding Fats and Oils of health and disease. Midland, MI: Research Press.
Wysong RL (1993). Power ratio. Midland, MI: Research Press.
Wysong, RL (2000-2005). Wysong e-Health Letter. Wysong Institute, Midland, Michigan. To subscribe:
http://www.wysong.net/subscribehl.shtml,
and archived in
http://www.wysong.net/archivesehl.shtml
Wysong, RL (2002). The truth about pet food. Midland, MI: Research Press.
Wysong, RL (2003, January 14). What do to reverse and prevent acidemia. The Wysong e-Health Letter. http://www.wysong.net/health/post_101_011403.shtml Wysong Institute, Midland, Michigan.
Wysong, RL (2004). Master The person who thinks that the key to Health (CD 60 minutes of discussion). Wysong Institute, Midland, MI.
For more information or for more information on Dr. Wysong and the Company, visit or write to wysong@wysong.net www.wysong.net Wysong. For more healthy food resources for people including snacks, breakfast cereals, and please visit www.cerealwysong.com.
About the Author
Dr. Wysong: A former veterinary clinician and surgeon, college instructor in human anatomy, physiology and the origin of life, inventor of numerous medical, surgical, nutritional, athletic and fitness products and devices, research director for the present company by his name and founder of the philanthropic Wysong Institute. http://www.wysong.net. Also check out http://www.cerealwysong.com.
Matthew Evans - The Real Food Companion Part One
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4 foot double beds
526 days ago
thanks for an important put up!