Put life back into your pet's food


Original post: July 23, 2010





Money and time saved feeding convenient less expensive nutrition is sure to be spent in multiples on veterinary bills and medical care as your pet ages. As our pets age antioxidant production in their cells declines making it more difficult for them to tolerate adversity; and this includes their ability to tolerate poor nutrition and illness. The obvious solution is to choose the best quality nourishment possible from puppyhood; food that has not been processed or at least preserves the most nutrient activity possible. However, this is still not enough health insurance for our senior pets.


Those age-related ailments in your senior are not likely age-related based on what we know today. All diseases are characterised by an underlying inflammation. This inflammation can be advanced and even prevented by dietary factors; primarily fatty acids and antioxidants or oxidation. Processed, oxidized foods contribute to this underlying inflammation to reduce your pet’s ability to tolerate disease. It also advances your pet’s biological age.


Processed food contributes to that underlying (subclinical) inflammation in two ways: one way is the damaged omega fatty acid nutrients which are easily oxidized by processing. In their whole and biologically active forms, these delicate molecules can help manage inflammation. In their damaged state they contribute to uncontrolled oxidation and inflammation. The other way processed foods contribute to inflammation is through the deficiency of active antioxidants which are also destroyed during the processing. Biologically active antioxidants from whole fresh food would otherwise help defuse elevated oxidation and inflammation. They are natural protectors and cell preservers which are unavailable to the desperate cells if the majority of the diet is processed.


" Oxidized food and the deactivated nourishment it supplies reduce longevity and life quality. The uncontrolled inflammation that ripples out to the periphery of the body because of this damaged food chemistry erodes cells and tissues through its wave-like action. By improving antioxidant and fatty acid status in the cells inflammatory activity is better controlled; premature aging is circumvented.