The-Truth-About-Pet-Foods

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THE “PET FOODS MUST HAVE
SYNTHETIC PRESERVATIVES” MYTH
Avariety of natural substances can be effectively used as
antioxidant preservatives. Oil-soluble forms of vitamin C, epimers
of vitamin E, oleoresin extracts from herbs such as cloves, rosemary
and sage, phosvitin found in egg yolks, capsaicin from chili peppers,
citric acid from fruits, rice bran oil, ferulic acid from plants, beta carotene
as found in richly colored plants, certain fruit components, and whey as
found in milk products all can exert antioxidant protection for processed
foods.* (Note: pet food preservatives protect nutritional fats and oils
from rancidity, but not spoilage from other degradations such as insects,
molds or bacteria.)
Feed foods as fresh as possible. A good rule of thumb is: Feed
what spoils rapidly, but feed it before it does. Processed foods should be
packaged in oxygen and light barrier packages and be preserved with
natural antioxidants. But even these products should be consumed as soon
as possible.
Don’t be fooled by food scientists telling you that your pet food must
have synthetic preservatives, or, on the other hand, by health food
* Wysong RL, “Oxherphol Technical Information,” 2002. Wysong Health
Letter, “Colon Cancer, Gas and Preservatives,” 1999; 13(2):5-6. Risch SJ et al,
Spices: Flavor Chemistry and Antioxidant Properties, 1997. Mol Pharmacol,
2000; 58(2):431-7. Toxicology, 1998; 130(2-3):115-27. Int J Food Sci Nutr,
2000; 51(5):327-39. J Agric Food Chem, 1999; 47(9):3541-5. Biochem Biophys
Acta, 1992; 1124(3):205-22. Prostaglandins Leukot Essent Fatty Acids, 2000;
62(2):107-10. Int J Food Microbiol, 1999; 50(1-2):1-17. Arch Latinoam Nutr,
1998; 48(1):7-12. J Agric Food Chem, 2002; 50(7):2161-8. J Dairy Sci, 2001;
84(12):2577-83. J Food Sci, 1977; 42(4):1102-6. Proc Biochem Soc England,
1965; 97(3):28-9. Hunter BT, Consumer Beware! 1971.
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