Hi Aimee. You have really given me much to think about and I am changing my perspective a bit and reevaluating what my priorities should be when assessing the quality of a food and trustworthiness of the company. Your points on the quality, and even definition, of meat are definitely sinking in. I feel now like I had blinders on in thinking that as long as the percentage of meat was high in a food then all was good.
I’m starting to feel that maybe I should just bite the bullet and start making my own food.
Right now I’m in a transition period where my dogs get about 1/2 their caloric intake from fresh meat and turkey necks and the other 1/2 from commercial (raw frozen and freeze dried). I recently started keeping track of all the vitamins/minerals they are getting from everything they eat. I was previously just focusing on calcium, phosphorous and a few other things – hoping everything else was ok. But now that I have been moving toward more meat and less commercial (because I’m not sure I trust the brands I’m feeding), it’s getting to the point I’m going to have to add supplements or add more ingredients to the fresh food. To make things more challenging, I recently had one of my dogs tested for food allergies and he is allergic (IgE reaction) to every vegetable they tested for (but, oddly, not allergic to any meats), so this further limits what I can feed him. But, I also can’t decide if I trust the allergy testing . . .
I’m getting very frustrated and anxious. Thanks for taking the time to post with me. You have helped me a lot. M&C
