The-Truth-About-Pet-Foods

and exercise does it get What is the source of its water What is the
quality of the air it breathes What are its social interactions What
specific genetic strengths and weaknesses does it have Are its foods
heated, exposed to oxygen and light What about the interactions between
the food ingredients when they are heated
These considerations are all important, just like “breed,” in determining
nutrient needs. Breed-specific logic is just another version of the flawed
reasoning of the pet food industry – that nutritionists can create 100%
perfect foods because they “know” how many IU’s of vitamin D (etc.) an
animal needs. Such fabricated diets based on scientific requirements (only
valid until the scientific board meets the next time) have caused immeasurable
disease and suffering for companion animals.
The following is a response to letters directly to Wysong from Company
D:
Company D: Any pet food containing vitamin C is guilty of making
their food toxic. Pet food manufacturers use a synthetic
coal tar derivative of vitamin C which is different molecularly
from natural vitamin C. Synthetic vitamin C is in the D
(toxic) form. Synthetic vitamin C is closer to ascorbyl palmitate.
Truth Response: Vitamin C is not a synthetic “coal tar derivative.”
Ascorbic acid (vitamin C) is synthesized from sugars such as dextrose. If
basic biochemistry is not understood, why should animal owners believe
infallibility when it comes to creating food recipes for them
Natural vitamin C is different from the synthetic form not because it is
a “coal tar derivative,” as you assert, but because of its complex interrelationships
with other biochemicals. Synthetic vitamin C is not molecularly
“different” than the molecule of isolated natural vitamin C. They
are biochemically indistinguishable. 1
The stereochemistry of vitamin C (whether it is D- or L- form) is not
relevant, since manufacturers produce and sell only the L-form. 2
1. Stryer L, Biochemistry, 1995. Nelson DL et al, Lehninger Principles of
Biochemistry, Third Edition, 2000. Tolbert et al, Ascorbic Acid: Chemistry,
Metabolism, and Uses, 1982. Davies MB, Vitamin C: Its Chemistry and
Biochemistry, 1991. Haworth WN, “The Structure of Carbohydrates and of
Vitamin C,” 1937; Nobel Lecture.
2. F Hoffman-La Roche Ltd, “Roche Vitamins: Vitamin C in Human Nutrition,”
2000.
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