calliecritturs
Posted : 10/26/2008 2:38:08 PM
All that everyone said but I'll add just a bit for what *I* do. Some of this you may know, some you may not -- not treating you 'stupid' -- just things sometimes you might not know.
1. She referrs above to "fish body oil". Ok -- it took me forever to "get" this. I looked at my holistic vet and said "You mean like cod liver oil?" she looked at me like I was a few quarts shy of an oil change and said "Nooooooo, that's ORGAN oil ... like fish *body* oil -- omega-3s -- like salmon oil or whole sardines or jack mackerel ..."
Ohhhh ... ok. (who knew?)
2. Calcium -- yep, that's a biggie. Now Glenda pulverizes her own out of egg shells. David and I *might* use 6 eggs a year (*rolling eyes* I'm serious -- in one of my Christmas recipes??) so I buy calcium.
You can get human grade bone meal (don't use garden bone meal -- it's poison -- again, not something *I* would have known). There are various calcium sources.
There is calcium citrate, plain 'calcium' (which might be partly ground sea shells, I'm NOT sure) and bone meal. But even varying brand to brand you'll use different amounts. Wuss that I am I let the vet tell me how much to add. But recently the vet had me switch to bone meal from citric acid (simply because it was more 'natural' and yuck, I hate it b/c it's so chalky) but dang ... I had to use a "rounded teaspoon" for EVERY 8 oz of meat. So egads I was buying it all the time.
Now they've got a new brand in that is just called "Calcium" and it is "Animal Essentials" brand. And that I only have to use 1 teas. for every pound of meat -- it's not super chalky and I like it.
But I'd also suppose it might be one of those things that would be good to 'rotate' occasionally.
3. Experience is gonna teach you a lot -- to a degree you have to respond to what meats you're using (do you need to add oil or not, and if so are you going to add something like safflower or a high grade olive oil?).
4. Along with oils -- you also have to investigate what you can add 'hot' and what has to stay cold.
For example -- you do NOT heat flax or flax oil (if you're using flax as an Omega-3 - it's one of those things I rotate). So I might dump olive oil in while the food is hot but NOT flax oil -- I'd wait til that was completely cool, add the oil and THEN portion it up and refrigerate pretty fast.
Some oils 'change' in the cooking process.
5. General supplements. I use very very little "pet" supplement stuff. PARTICULARLY Omega-3s' Why? Because they can be rancid. This stuff isn't at all regulated -- and shoot, even human grade fish oil stuff (Chicken of the Seat, store brands, etc.) can be suspect so do be careful.
I use a lot of "NOW Brand" stuff - it's not cheap, not as easy to find but superior quality.