KIBBLE BY ANOTHER NAME IS STILL CEREAL FOR PETS

 

Are you aware that just over the last 25 years dogs and cats have been presenting with obesity, kidney disease, diabetes, kidney failure, skin disorders, IBD and cancer by the time they are 5 years old if not younger?  The number one killer of all dogs is now cancer. This was un-heard of in our pet companions until the last 30 years. Our pets should live and used to live well into their late teens and early twenties with few to no health problems ever seen. Let’s stop and ponder this for a moment. Why do you think dogs are so much sicker these days then ever before in history? Could it be how fast food culture?  we are feeding them cereal (kibble) which they were never designed to be able to digest,  and the process used to make these commercial foods leave them with no nutritive value remaining.

 

Did you know that pet food manufacturers actually spray on grease/cooked fats with synthetic vitamins and other additives to their products before sealing the bags and shipping them out just to meet the AAFCO's MINIMUM Nutritioanl Standards? It is the addition of these synthetic additives, flavor enhancers and some vitamins that are necessary to make the kibble come even close to them being able to call it complete and balanced, not the ingredients themselves. Any nutrition in the ingredients the kibble started out with have been destroyed. Most of the additives, chemicals and preservatives are added to the ingredients pior to the manufacturer processing them so they do not have to legally present them on the labeling.  

 

Let’s be perfectly clear right here, processed pet food, (no matter what brand, no matter how much it costs, if the ingredients are natural, organic, raw or nothing more than road kill and euthanized animals) all ends up the same way – nutritionally DEAD, void of live enzymes and lack much of the bioavailable nutrients they claim to have. That’s right, it does not matter what “raw materials” you start out with; whether it is premium, grass fed, organic beef, lamb or what have you, the final product is pretty much the same as the cheapest kibble you can buy at the grocery store. (Consumer Report did a land marked study proving this fact)

 

Let us show you how this is a common practice in the commercially processed pet food industry.  This is how the pet food industry  uses the AAFCO guidelines that they themselves created and product labels to deceive you.  Here is how is it is to label any pet food as being “natural” or “organic”.

 

AAFCO’s official definitions:


NATURAL: A feed or ingredient derived solely from plant, animal or mined sources, either in its unprocessed state or having been subject to physical processing, heat processing, rendering, purification, extraction, hydrolysis, enzymolysis or fermentation, but not having been produced by or subject to a chemically synthetic process and not containing any additives or processing aids that are chemically synthetic except in amounts as may occur unavoidably in good manufacturing processes.

Please read that again! It’s a direct contradiction to the definition of the terms “natural” 

 

You can render or extrude a pet food into mush, but its still considered “natural” if you haven’t added anything synthetic, unless you had to. AAFCO also says that labeling some thing “natural” must not be misleading; but even AAFCO knows this is impossible.

 

Pet food companies may NOT add anything synthetic in the main raw materials used in the food product. However, typically they buy meat in bulk sourced by other companies which add a mixture of additives, fillers coloring and flavoring which are not required to be put on the pet food manufacturere's finished product label because these additives were not added by the manufacturer of pet food.  This is how pet processed pet food companies can legally tell you that there are no preservatives, fillers, coloring, flavoring in their products and put Natural, Organic and/or Raw on the food product. 

 

ORGANIC: Without any real quality control over pet food manufacturing may say their food is organic if they use once live meat or veggies in the “raw materials” they start out with for their unique formula.

 

Now, to even begin to understand the pet food industry we need to look at the “raw material” as it is received at the plant. Typically, the slaughterhouse for animal carcasses is one of the main suppliers of material to the rendering industry. To prevent condemned meat from being re-routed and used for human consumption, government regulations require that the meat be “denatured” before being sent to the rendering plants. Nice word, but what does that mean? Basically it means that first it must be contaminated in some way that would make it virtually unusable for human consumption. Some of the materials used to accomplish this task are: carbolic acid, creosote, fuel oil, kerosene, citronella, etc.

 

Once this stuff has literally soaked into the meat, it’s then fit to be sent on to the rendering plant.

Rendering plants are piled high with “raw product/material” consisting of a mixture of whole bodies and animal parts, plastic bags, styrofoam packages, metal tags, pet collars-anything and everything that is considered to be “waste”- but suitable for recycling.

 

“Rendering” is the beginning process of cooking the raw animal material (truly organic range free chicken or rendering plant carcasses) to remove the moisture and fat. In the processing of pet food, all the raw materials used to make the pet food are first blended in order to maintain a certain ratio between the contents e.g. animal carcasses and supermarket rejects. Then, the carcasses are loaded into a 10- foot deep stainless-steel pit or hopper with an auger-grinder at the bottom that grinds up the ingredients into small pieces. These pieces are then taken to another auger-grinder for even finer shredding. Once shredded fine enough, the shredded material is then cooked at 280 degrees Fahrenheit for 60 minutes. This part of the processing /cooking causes the meat to melt off of bones to produce a soup or slurry.

 

The cooked meat and bone slurry, along with any metal, pesticides, etc. that may have been in what was rendered down are then sent to a hammermill press, which squeezes out the remaining moisture and pulverizes the product into a gritty powder. Once the batch is finished, all that is left is yellow grease, “meat” and bone meal. Depending on the dominant ingredient of a particular run, the product now becomes: beef, chicken, lamb, meat meal, meat by products, poultry meal, fish meal, fish oil, yellow grease, tallow, beef fat, chicken fat, etc. You will never see on the label any signs of using dog meal, cat meal, skunk meal, rat meal, or any of the other “goodies” but “its in there”. If the raw materials came from a slaughter house then it is mixed in with the everyday batches of “raw material”.

 

 James Morris and Quinton Rogers, two professors with the Department of Molecular Biosciences, University of California at Davis Veterinary School of Medicine, felt there was a lack of information on the bioavailability of nutrients of pet food ingredients. The pet food labels give the supposed nutritional adequacy, but think about it, there are no true nutrients left from the processing so all that you can really look at is the vitamin mixture and additives they spray on at the end of processing. Not only this but these “nutrients” are no good if they are in a form indigestible by the pet which is normally the case since these vitamins, etc. are synthetic/man made.

 

Once the meat slurry is made and sent to the pet food manufacturing plant, the manufacturer then add their own “enhancers” ( synthetic vitamins to bring the material close to the AAFCO's minimum standards) and put it through an expander or extruder. It is then pressure-cooked (steam, pressure, at very high temperatures again) and becomes a paste which is extruded through pipes which shape the blobs of paste into small biscuits or other uniform shapes. These are then puffed like popcorn and baked or dried again before being sprayed a final time with fat, digests, and the synthetic vitamins and flavor enhancers. In some cases, the cooked meat and bone go directly into a press, which squeezes out the remaining moisture and pulverizes the product into a gritty powder. The grit is then sifted to remove the excess hair and large bone chips; although, at times larger bone chips and hair do get past the sifting process as some owners can attest to finding in the resulting kibble. This is then added to cereal fines (processed grains) and any cooked, ground vegetables they will be using; which may then be made into paste, baked and broken into pieces and then sprayed with fat, digests, vitamins and flavor enhancers.

 

FACTS REGARDING THE EFFECTS OF HEAT DURING PROCESSING.

 

The processing effectively kills off any beneficial enzymes, amino acids, etc. It does NOT kill off or get rid of the Sodium Phenobarbital in the carcasses of any euthanized animals that may have been used.

Advanced Glycation End Products (AGEs) are formed when food is cooked at high temperatures (including when it is pasteurized, sterilized or extruded). When the food is eaten, it transfers the AGEs into the body. AGEs build up in the body over time leading to oxidative stress, inflammation and an increased risk of heart disease, diabetes and kidney disease.

 

At 110 degrees Fahrenheit (approximately 43 degrees Centigrade), two of the 8 essential amino acids, tryptophan and lysine, are destroyed.

 

According to the textbook Nutritional Value of Food Processing, 3rd Edition, (by Karmas, Harris, published by Van Nostrand Reinhold) which is written for food chemists in the industrial processed food industry: changes that occur during processing either result in nutrient loss or destruction. Heat processing has a detrimental effect on nutrients since thermal degradation of nutrients can and does occur. Reduction in nutrient content depends on the severity of the thermal processing.

 

So, it is easy to see that no matter what wonderful (or not so wonderful) ingredients the pet food company may start out with, the rendering, cooking, drying, canning and baking (at high temperatures) destroy vitamins, amino acids and enzymes while rendering the proteins a source of toxicity.

The un-healthy effects of consuming overly cooked food into a digestive system never designed to eat cooked food in the first place, is stretching it to even be considered minimal nutrition. The body is forced to raid its dwindling supply of nutrient reserves and enzymes which in turn, causes it to remain hungry for quality nutrients after a typical meal. This leads to further hunger even though the stomach is full. The result can be chronic overeating and the rampant obesity now seen in our dogs as well as ourselves nationwide.

 

When food is cooked above 117 degrees F for only three minutes or longer, the following deleterious changes begin and progressively cause increased nutritional damage as higher temperatures are applied over prolonged periods of time: 

 

  • proteins coagulate 

  • now denatured protein molecular structure is altered, leading to deficiencies of essential amino acids 

  • carbohydrates caramelize  

  • fats generate numerous carcinogens including acrolein, nitrosamines, hydrocarbons, and benzopyrene (one of the most potent cancer-causing agents known) 

  • cellulose is completely changed from its natural condition: it loses its ability to sweep the alimentary canal clean 

  • up to 50% and more of vitamins and minerals are destroyed 

  • 100% of enzymes are damaged