The-Truth-About-Pet-Foods

Synthesized ascorbic acid is not “closer” to ascorbyl palmitate than
the molecular configuration of natural ascorbic acid.
Vitamin C used as a food antioxidant in home prepared or commercial
foods (provided it is made fat-soluble as in ascorbyl palmitate) is
effective, safe and very important. 1 The danger from oxidized fats and
free-radical pathology is far greater than any conceivable harm from the
low levels of C used to prevent it.
Company D: You must make each diet for each breed different
because, for example, some animals can synthesize cobalt in
their liver while others can’t. Thus, some breeds don’t require
cobalt.
Truth Response: No creature can “synthesize” elements such as cobalt.
Cobalt is an atom in the periodic table and as such does not change
(except perhaps in nuclear physics experiments), nor is it synthesized.
There is not even a direct requirement for cobalt in animals. Microorganisms
produce cobamides (including vitamin B 12
) from cobalt but this is not
a “synthesis” of cobalt. The cobalt atom is somewhat unique in that it can
exist in biological milieu in three oxidation states due to its unpaired electron
in the 3dx2 orbital, but this does not represent synthesis. 2 If you are
serious about this assertion you are advocating alchemy and transmutation,
which are as scientifically valid as a flat Earth.
Company D: Because research has proven vitamin C is toxic, it
is ludicrous for you to have it in your foods.
Truth Response: “Ludicrous” does not rationally dismiss the fact that
dose does make the poison whether or not the poison acts instantly or
over long term. 3 This concept is the foundation cornerstone to the entire
field of modern toxicology. You have no evidence that low levels of vitamin
C to protect important nutritional fatty acids from oxidation, are anything
but beneficial over the long or short term. The one study you cited in
1. Wysong RL, “Oxherphol Technical Information,” 2002. Food Addit Contam,
1989; 6(2):201-7. J Food Prot, 1999; 62(6):619-24. J Am Oil Chem Soc, 1974;
51(7):321-5. J Agric Food Chem, 1999; 47(9):3541-5. Int J Vitam Nutr Res
Suppl, 1985; 27:307-33.
2. Ebbing DD et al, General Chemistry, 1998. Annu Rev Microbiol, 1996; 50:137-
81.
3. Ottoboni MA, The Dose Makes the Poison, 1984. Casarett LJ et al, Casarett
& Doull’s Toxicology: The Basic Science of Poisons, 2001.
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