RAW FEEDING TERMINOLOGY

A few word to know...

 
 

BARF

Stands for Biologically Appropriate Raw Dog Food. This type of diet follows a 70/10/7/5/5/2/1 guideline. 70% muscle meat, 10% bone, 10% organs (5% liver and 5% other secreting organ), . This style also incorporates fruits and veggies.

CYSTEINE

An essential amino acid. Aids in manufacturing taurine, and plays an important role in communication between the immune system and cells.

GRASS FED AND FINISHED (GFF)

Meaning the cattle ate nothing but grass and forage for its whole life. Grass-fed cows, on the other hand, can be started on grass and then finished on grain.

METHIONINE

An essential amino acid for dogs used as a substrate to manufacture taurine from the liver.

PASTURE RAISED (PR)

Meaning the animal was raised out on pasture with exposure to sunshine and space. It also means the animal, such as a duck, was fed its biologically appropriate diet.

PMR

Stands for Prey Model Raw. This diet consists of all meat, no fruits and veggies. You will see a lot of whole prey wild animals in this diet.

RECALL

A request from the manufacturer to return a product after they discovered a safety issue or product defect that will cause harm and endanger those who consume it.

WHOLE PREY

The whole animal. Including blood, organs, fur/feather, and glands all still intact.

CYTOKINES

Signaling molecules that mediate and regulate immunity, inflammation, and hematopoiesis

LYMPHOCYTES

White blood cells that are also one of the body's main types of immune cells. These cells are made in the bone marrow and found in the blood and lymph tissue

ANTIBODIES

Also called immunoglobulins are Y-shaped proteins that are produced by the immune system to help stop intruders from harming the body. Antibodies in the blood and mucous recognize microbial antigens which trigger an immune response to target and eliminate the threat

HPP

HPP stands for "High-Pressure Pasteurization". It's a cold pasteurization technique by which the raw food is introduced to a high level of isostatic pressure provided by water. Since this process pasteurizes the food, all the living bacteria, enzymes, and microorganisms are killed.

LEUKOCYTES

Eat all foreign bacteria, yeast, and molds (phagocytosis). Destroyed at 56C (132.8F) and by pumping milk. Produce H2O2 to activate the lactoperoxidase system. Produce anaerobic CO2 that blocks all aerobic microbes. Basis of all immunity.

B-LYMPHOCYTES

Kill foreign bacteria; call in other parts of the immune system

MACROPHAGES

A large phagocytic cell that engulf foreign proteins and bacteria.

NEUTROPHILS

 Kill infected cells and mobilize other parts of the immune system (white blood cell).

T-LYMPHOCYTES

Multiply if bad bacteria are present and produce immune-strengthening compounds.

IMMUNOGLOBULINS (IGM, IGA, IGG1, IGG2)

Transfer of immunity from cow to calf/person in milk and especially colostrum; provides “passive immunization”

ANTIBODIES

Bind to foreign microbes and prevent them from migrating outside the gut and initiate the immune response

PASTURIZATION

A process that slows microbial growth in food. Pasteurization is not intended to kill all pathogenic micro-organisms in the food or liquid, but aims to reduce the number of viable pathogens so they are unlikely to cause disease.

KETOSIS

A metabolic state in which the body obtains energy from fat. This is called "fat-burning" opposed to sugar-converting (glycolysis).

GLYCOLYSIS

A metabolic state in which the body obtains energy from glucose (sugar).

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