The-Truth-About-Pet-Foods

Here are a few examples:
BREWER’S YEAST – what is left over from the beer brewing industry.
It is the inactive, non-fermentative, cooked yeast fraction with most
nutrients spent. A superior choice is whole yeast culture.
WHITE RICE – polished rice with the highly nutritious bran removed.
Whole brown rice is superior.
BREWER’S RICE – polished rice sections that have been discarded
from the manufacturing of wort of beer, and which may contain pulverized,
dried, spent hops. (Fed alone polished rice products can cause the
nutritional disease beri beri.) A superior choice is whole brown rice.
WHEAT MIDDLINGS – particles of wheat bran, wheat shorts, wheat
germ and wheat flour and other refuse from milling. Although this does
contain some protein and fat, the high fiber content which accounts for the
majority is composed mostly of the non-nutritious coarse outer hull coverings
of the wheat kernel, creating high bulk that dilutes nutritional value.
This is a very inexpensive “filler” type ingredient. A superior choice is
whole wheat – particularly the ancient Egyptian varieties.
SOYBEAN MILL RUN/SOYBEAN MEAL/SOYBEAN FLOUR
– Processed end products of soybeans with many valuable vitamins, minerals,
phytonutrients, antioxidants and essential fatty acids lost. A far
better choice is whole extruded soybean.
MEATS AND MEAT MEALS – The quality can range all over the
board. Fresh meat is of course superior to prerendered meats and meals.
Few manufacturers are even capable of this. It’s expensive, slow and
difficult. Don’t be misled by pictures of dressed chicken and T-bone
steaks, that’s not what you’re getting in pet foods. Just look at the price.
Dressed chicken and T-bones aren’t even the best nutritionally since organs,
tendons, cartilage, and even digestive tract combined with muscle
meat provide better nutrition.
CORN SYRUP – a refined sugar added for calorie content and palatability.
The saccharides present are simple sugars, and are absorbed
quickly, not fully metabolized, and therefore add unnecessary body fat
PAGE 116