Yeah, I've read that guy. His two big points are that "stomach acid" doesn't kill e.Coli and salmonella, which I never thought was true (Did anyone? It's the short system = greatly-reduced contact that makes dogs (and wolves, etc.) so much less susceptible than humans, with our looooooong intestines), and that we can get sick if we don't keep our raw ingredients off our hands and out of our mouths. No argument here!Alicia Mertz said:I saw this article posted on another board. What do you all think of it? :-k
Thought it would elicit some interesting opinions.
His ideas about what makes a better commercial food -- well, yeah, those same ideas are pretty wide-spread as the public learns what they've been paying Purina and Hills top-dollar for, like by-products and grains.
I wonder if the U. of Nevada' vet college gets as much funding from the large commercial manufacturers as some other vet schools? (No, I'm not implying; I'm just saying that commercial food companies spend a ton of money educating vets.)
A couple of points are absolutely correct, IMO: No, on their own, mammals in general and wolves in particular probably have not reached the state in their evolution where they naturally eat perfect diets. (Look at the human sweet tooth.)
The long-term effects of the raw explosion are only just beginning to be researched. There couldn't be long-term research until there was a long term.
But the idea of one packaged, dried, processed, food, with never a fresh item in sight, day after day, being the best diet for ANY mammal....... just doesn't convince me.
I do think there are excellent alternatives these days, and that means we all finally have real choices. For a long time it was either raw or junk (I mean except for boutique, hard-to-find foods.) No longer true.
But I'm staying with raw, with THK as backup.