The-Truth-About-Pet-Foods

free-radicals (not entirely solved by adding preservatives), proteins
combine with carbohydrates in Maillard reactions to form toxic end
products, nutrients are leached and lost, amino acids are diminished
(e.g. arginine, taurine) and converted to D-stereoisomers, rendering
them unavailable to the body.*
This only begins the list of destruction processing can do. The trick is
to do the least possible, not process twice as occurs with the use of
meat meals. There is little merit in arguing that you own a new Mercedes
if in reality it has been totaled and then rebuilt from used parts. Using
fresh meats in pet foods puts only a small dent in the fender of nutrition,
using meat meals puts it in the junkyard. Quality is the key, not
quantity. Coincidentally, manufacturers who criticize the use of fresh
meat do not have fresh meat processing capabilities. This capability is
extremely expensive and very labor intensive. It is not a cost-effective
way of just playing games with labels.
22. If a manufacturer does not believe the “100% complete” myth
and recommends variety or supplementing, does this mean its
foods are incomplete Claiming one food is complete, a perfect fit
for any animal, is like saying one pair of pants can fit anyone. Not
only are processed foods by definition incomplete, one food could
not possibly meet the biochemical individuality of every creature.
This is the reason to vary the diet and add fresh foods and supplements.
These recommendations are not made because a food manufactured
with this understanding, such as Wysong, is somehow less
than others who claim their foods are “100% complete,” or because
such foods do not stand alone. Such foods can, in fact, be far more
than “100% complete” because of continuing efforts to reach the ideal,
* Wysong RL, Lipid Nutrition – Understanding Fats and Oils in Health and
Disease, 1990. Wysong Health Letter, “Nutrient Loss During Processing,”
1997; 11(11):1. Wysong Health Letter, “Processing,” 1989; 3(1). Wysong
Health Letter, “The Fragility of Vitamins,” 1997; 11(10). Wysong Health Letter,
“Ubiquitious B Vitamin Deficiency,” 1997; 11(12). Wysong Health Letter,
“Dangers in Cooked and Cured Meats,” 1994; 8(6). Wysong Health Letter,
“Glycosylation,” 1990; 4(1). Wysong Health Letter, “Potato Vitamin Loss,”
1992; 6(12). Wysong RL, “Biotic Means Life,” 2002. J Am Med Assoc,
1990; 263(1):35. Environ Mol Mutagen, 2002; 39(2-3):112-8. J Food Sci,
1992:1136. Feedtech, May 1997:39-43. J Agric Food Chem, 2002; 50(6):1647-
51. J Toxicol Environ Health, 1981; 7(1):125-38.
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