IF you are already ripe bananas, then one way to avoid wasted process is to make banana bread. To taste more delicious and healthy recipes change with healthy cooking tricks.

4 Tricks to Make Healthy & Delicious Banana BreadHere are the best tricks to create healthy and delicious banana bread, as reviewed EatingWell:

Use brown sugar
Try using sugar as little as possible for your banana bread. As a result, the sweetness of the bread will feel natural and soft bananas. So, the recipe asked for two medium-sized banana, three banana change with use. As a result, the banana bread is softer and more strongly flavored banana and toast do not worry because you will be fine.

Should select brown sugar. This sugar will add a sense of deeper and more caramel for you than sugar bread where it is less nuanced.

Use whole wheat flour
Replace white flour with whole wheat flour. Generally, at least half of the composition of the flour called for in the recipe can be replaced with whole wheat flour. However, you can also substitute whole wheat flour with whole wheat flour.

In addition to healthier, more nutty taste if using whole wheat flour. The fiber content of whole wheat flour four times higher than regular wheat flour, contains potassium, magnesium and zinc.

Add Healthy Fruits and Nuts
In addition to increasing the number of banana bread in the recipe, you can also mix different kinds of fruits and nuts in your banana bread recipe. The result, texture, taste and health benefits of growing anyway.

If you want to add fruit, you should select with a sour taste, like blueberries. Add approximately 1 1/2 cups of blueberries to your banana bread, add after the wet and dry ingredients are well blended.

As for the beans, use 1/2 cup chopped toasted walnuts that have been rough. Mix into the dough before baking to add a nutty flavor and crunchy taste on your toast. Nuts contain omega-3 good fats, which can help lower “bad” cholesterol LDL. Walnuts contain monounsaturated fats are healthy.

Cut butter and buttermilk multiply
Buttermilk gives a sense of the fantastic banana bread. By using a mixture of non-fat buttermilk 1 cup plus 2 tablespoons canola oil, you can make banana bread contains almost no butter. You only need 2 tablespoons, a very little amount. In addition to sharp and unpleasant taste, buttermilk helps keep the bread moist during the roasting process.

I love all types of coffee, but one of my favorite types is gourmet flavored coffee. To tell you the truth, I like everything about coffee, from coffee candy to coffee mugs to all kinds of coffee gifts. Most of all though, I love gourmet coffee. Let me tell you why.

The Wide Varieties

There is absolutely no shortage of different flavors of gourmet coffee. The online store where I buy most of my coffee has these flavors: amaretto, almond, butterscotch cream, butter rum, cherry cobbler, cherry bomb, chocolate cherry, chocolate almond, chocolate marshmallow, chocolate Irish Cream, chocolate raspberry, chocolate mint, orange, cinnamon hazelnut, pumpkin spice, orange, vanilla nut, vanilla almond, etc., etc., etc. I have only tried a fraction of all these go types of gourmet coffee.

How It is Made

Obviously, coffee beans can’t be grown with all these different flavors. Gourmet flavored coffee begins with a base like Colombia Supremo, to which pure flavors are added. There are no sugars or chemical additives in this flavored coffee. The end result of this process is a wonderfully delicious coffee, so delicious that flavored coffee can become addictive. With so many flavors to choose from, you will never become bored when drinking coffee of gourmet favor.

The Best Way to Brew

Like all types of coffee, coffee of gourmet favor will taste better when it’s brewed correctly. Start by keeping all your coffee brewing equipment as clean as possible. Coffee residue, especially flavored coffee residue, can leave later pots of coffee tasting funny. I make a practice of cleaning all of my coffee brewing equipment each time I make coffee.

Water is another important factor in brewing a great cup of coffee. Be sure to use filtered cold water so that the gourmet flavor is not masked. For really fresh flavor, start with coffee beans and grind them yourself. The coffee will stay fresh longer. Each time you make a pot of coffee, measure and grind just the amount you need. I think you’ll agree that freshly ground gourmet flavored coffee can’t be beat.

HOW about a cafezinho, freshly made and piping hot? For some, this custom is on the wane, but Brazilians still enjoy the fame of drinking coffee from early morning till late at night. Inflated cost of coffee has not caused a hurried switch to other drinks. In fact, one third of the world’s population still are coffee drinkers. For instance, every year the Belgians drink 149 liters (39 gallons) of coffee, compared with only six liters (1.6 gallons) of tea. The average American drinks 10 cups of coffee to one of tea. In the Western world, only the British break the general rule by annually consuming six liters of coffee to 261 (69 gallons) of tea.

Brazil holds the title as the world’s largest producer and exporter of coffee. In the first four months of 1977, receipts for exports of this “brown gold” reached the staggering total of $1,000,000,000 for 4.5 million bags, an all-time record.

However, coffee is not at all native to Brazil. Would you like to know how the use of this almost universal drink developed, where it originated, and how it got to Brazil?

Origin and Use

The word “coffee” is derived from the Arabic qahwah, meaning strength, and came to us through the Turkish kahveh. Coffee’s early discovery is shrouded in legend. One story tells about Kaldi, a young Arabian goatherd who noticed his goats’ frolicsome antics after nibbling on the berries and leaves of a certain evergreen shrub. Moved by curiosity, he tried the mysterious little berries himself and was amazed at their exhilarating effect. Word spread and “coffee” was born.

Originally, coffee served as a solid food, then as a wine, later as a medicine and, last, as a common drink. As a medicine, it was and still is prescribed for the treatment of migraine headache, heart disease, chronic asthma and dropsy. (Immoderate use, however, may form excessive gastric acid, cause nervousness and speed up the heartbeat. The common “heartburn” is attributed to this.) As a food, the whole berries were crushed, fat was added and the mixture was put into round forms. Even today some African tribes “eat” coffee. Later on, the coffee berries yielded a kind of wine. Others made a drink by pouring boiling water over the dried shells. Still later, the seeds were dried and roasted, mixed with the shells and made into a beverage. Finally, someone ground the beans in a mortar, the forerunner of coffee grinders.

Coffee in Brazil

Although coffee probably originated in Ethiopia, the Arabs were first to cultivate it, in the fifteenth century. But their monopoly was short-lived. In 1610, the first coffee trees were planted in India. The Dutch began to study its cultivation in 1614. During 1720, French naval officer Gabriel Mathieu de Clieu left Paris for the Antilles, carrying with him some coffee seedlings. Only one survived and was taken to Martinique. From Dutch Guiana coffee spread through the Antilles to French Guiana, and from there Brazilian army officer Francisco de Melo Palheta introduced it to Brazil by way of Belém, doing so about 1727. During the early nineteenth century, coffee cultivation started in Campinas and other cities of São Paulo State, and soon reached other states, especially Paraná.

Nowadays, coffee plantations are planned with technical rigidity. Instead of sowing seeds in the field, seedlings are cultivated in shaded nurseries. About 40 days after planting, the coffee grain germinates. Its unmistakable appearance gave it the name “match stick.” After a year of careful treatment in the nursery, the seedlings are replanted outside.

Usually on hillsides, the seedlings are placed in curved rows to make mechanized field work easier and to prevent soil erosion. Four years after planting, the trees are ready for the first harvest. All the while, irrigation boosts growth and output up to 100 percent.

On the other hand, the coffee grower’s headache is his never-ending fight against insects and plant diseases, such as leaf rust and the coffee-bean borer. Rust is a fungus that attacks the leaves and may kill the tree. The coffee-bean borer is a worm that ruins the beans by eating small holes into them. Of course, there are effective fungicides and insecticides, but their constant use increases production cost.

Preparation of the Coffee Beans

On the plantation, coffee may be prepared by either a “wash” or a “dry” process. It is admitted that the wash process yields a fine quality product, since only ripe coffee berries are selected. But because of less work and lower cost, Brazilian coffee usually goes through the “dry” process.

First, all the berries, from green to dry, are shaken off the bush onto large canvas sheets. Then they are winnowed with special sieves. Next, the berries are rinsed in water canals next to the drying patios, in order to separate the ripe from the unripe and to eliminate impurities. Afterward, they are spread out in layers for drying in the open air and sun. They are turned over frequently so as to allow even drying. Eventually, the dry berries are stored in wood-lined deposits until further use.

The drying process, by the way, is of utmost importance to the final quality of the coffee. Some plantations, therefore, use wood-fired driers for more rapid drying, especially in rainy weather.

In other Latin-American countries and elsewhere, the “wash” process is customary, although it is more time-consuming and costly. First, a pulping machine squeezes the beans out of the skin. They fall into large tanks where they stay for about 24 hours, subject to light fermentation of the “honey,” as the surrounding jellylike substance is called. After fermentation, the “honey” is washed off in washing canals. Next, the coffee is laid out to dry in the sun, as in the “dry” process. Some growers make use of drying machines, perforated revolving drums, in which hot air circulates through the coffee. Finally, the coffee beans pass through hulling and polishing machines. And just as the best quality coffees are hand-picked, so the inspection of the berries after washing is done by hand.

Soon the last step is taken–packing the coffee in jute bags for shipment. The 60-kilogram (132-pound) bag, adopted by Brazil, is held world wide as the statistical unit. Bags are stacked in clean, well-aired warehouses. At last, the coffee is ready for sale.

Classification, Commercialization and Cost

The Instituto Brasileiro do Café (IBC: Brazilian Coffee Institute) supplies technical and economic aid to Brazilian coffee growers and controls the home and export trade. For classification, coffee is judged by its taste and aroma. No chemical test for quality has ever been possible. The senses of smell and taste are still the deciding factors. According to its source, preparation and drying, it is classified as strictly soft, soft (pleasant taste and mild), hard (acid or sharp taste) and rio (very hard type preferred in Rio de Janeiro). Other types are less important to the trade.

For the last 20 years coffee has brought about 50 percent of Brazil’s export receipts. Some 15,500,000 persons are employed in its cultivation and trade. But Camilo Calazans de Magalhães, president of the IBC, warned that 1978 will present an unheard-of situation in the history of the coffee trade. For the first time ever, it will depend entirely on the harvest, as any stocks of Brazilian coffee outside Brazil will be exhausted by then. Additionally, the IBC fears that the specter of problems with frost, insects and diseases may unleash new losses in the 1977/78 and 1978/79 harvests.

Very recently, a series of misfortunes befell some of the world’s large coffee producers, causing scarcity of the product, price increases–and a lot of speculation. It all began in July 1975. Brazil was hit by an exceptional cold spell, which destroyed almost half the plantations, or 200 to 300 million coffee trees. Next, in Colombia, a drought, followed by torrential rains, devastated their plantations. In Angola and Uganda, political unrest affected exports. And then an earthquake struck Guatemala.

 

Physical fitness is the state of the human body when it is in perfect health. Being fit is very important to stay alert both physically and mentally and also to ward off certain diseases that attack as the body ages. Fitness programs are schedules that allow a person to incorporate exercise into their daily routine. There may be many reasons for taking up a fitness program: to gain strength, to lose weight, to lose body fat, to fight certain disabilities, or just to become more fit. (more…)

Turkish coffee is the oldest way of making coffee. This is a short article answering frequently asked questions about Turkish coffee. You can also post your question as a comment and I’ll do my best to answer it.

Questions are in bold.

What kind of coffee must I use for Turkish coffee?

Turkish coffee nowadays is usually made of Latin American blends. Usually the blends contain two kinds of coffee: Arabica and Robusta. Except for the Latin American coffees the blends may also include coffees from Asia or Africa. Some of the best coffees for Turkish blends come from Brazil, Ethiopia and Yemen.

Should I use a coffee particularly made for Turkish coffee or can I use any blend?

Turkish blends are created in a special way to be optimized for Turkish coffee making. Most people that drink the popular Turkish coffee brands are used to a special characteristic taste. This doesn’t mean that you cannot use another coffee blend to make Turkish coffee. For example you can use an espresso blend. The only requirement is that it must be ground very fine like powder. If it isn’t ground fine enough there will be no foam on top of the coffee after you make it and the taste will be weak.

So, in other words you can experiment with any blend you want if you grind it fine enough for Turkish coffee. The taste will be different than the usual though.

Is it healthy?

Turkish coffee is as healthy as any regular coffee. Actually according to some some researches a quantity of two small Turkish coffee cups (demitasse cups) can be beneficial for the heart. If you exceed this amount then it may become bad for your health like any other coffee. Bear in mind that Turkish coffee is made almost as quickly as instant coffee but it’s far better for your health.

What is this thick thing on top of Turkish coffee? Is it like espresso?

When you make Turkish coffee properly you will notice on top a layer of dark, thick and homogeneous foam. This is also known as kaimaki in Greece. If the coffee doesn’t have kaimaki then something is definitely wrong with the coffee making:

  • small quantity of coffee used
  • not properly heated
  • ground coarser than required
  • very stale coffee

In some Eastern countries it is an insult to serve Turkish coffee without this special foam on top.

Kaimaki foam is looks similar to the espresso crema but it very different in terms of physical properties. The espresso crema is formed not only due to heat but also because of high pressure so it’s quite different.

Do I need any special expensive equipment for Turkish coffee?

Making Turkish coffee is very easy and very fast. All you need is a small coffee pot and a heat source. You can use a small stainless steel pot and your electric stove top but it’s preferable to use a traditional copper or brass Turkish pot. Regarding the heat source it’s better to use low fire to make the coffee. A gas burner or an alcohol burner is my favorite heat source for home use.

What size coffee pot do I need?

This is a question that creates a lot of misunderstandings. Basically it depends on how much coffee you are going to make each time.

First, what you need to know is that you will need a coffee pot that holds approximately double the amount of coffee. This is because coffee must have enough room in the pot to foam up and furthermore because of the so-called “oven effect”.

Let me explain…

Traditional Turkish coffee pots have an hourglass shape. This special shape creates an oven-like effect when making Turkish coffee. The oven-effect is highly desirable for better taste. The only requirement for this “oven-effect” is to fill the pot till the point where the pot diameter is smaller. Usually this means a half-full pot.

So, If you want to make two demitasse cups, for you and your friend, you will need a 4 demitasse-cup size coffee pot.

Please note that sizing differs among manufacturers. So instead of looking for a 4-cup size coffee pot look for a coffee pot that holds 4*60ml which equals 240ml. 60ml or approximately 2oz is the size of a demitasse cup.

What about a coffee pot for just one cup?

In this case you will need a coffee pot that holds 2*60ml=120ml coffee.

What about one normal cup?

One normal cup is approximately 250ml so you will need a 500ml pot.

These numbers are not exact. They are just guides to help you. Most of the times buying a bit smaller coffee pot will also be adequate.

Can I grind Turkish coffee with my coffee grinder?

Turkish coffee is ground at the most fine grind setting. Most grinders for home use are incapable of grinding so fine. If you have a blade grinder consider upgrading to a burr grinder. This doesn’t mean that every burr grinder can grind Turkish coffee. So if you are in the market in research of a burr grinder make sure it has a Turkish coffee setting. Some burr grinders don’t have a Turkish coffee setting but they can be modified very easily to grind fine enough for this coffee. This information can be easily found if you make a couple of searches in a search engine.

Another solution are manual-operated Turkish coffee grinders. These grinders are much cheaper than burr grinders and because of their low speed coffee is ground gently without getting heated. In cheap burr grinders because of the small burr dimensions the rotating speed is higher. This way the friction is bigger and the heat generation is higher. More heat means more coffee taste destruction! So in other words small grinding speeds of manual grinders are better for your palate! The big drawback is that this sort of grinding can remind you of manual labor sometimes…

Is there any special way to serve Turkish coffee? Any special tradition?

If you have guests and you want to impress them with your coffee making mastery and your hospitality you can do some simple things. First use a big traditional looking serving tray and put some glasses of water for your guests. Water is used to clean the mouth before tasting the coffee. Prepare the coffees immediately before serving time so that they keep their kaimaki foam and their temperature. You can pair the coffee with some cookies or muffins.

For dessert after the coffee you can offer traditional Turkish delight or baklava. Your guests will be grateful!

If you have any questions about Turkish coffee please post your comments. Enjoy!

Probably one of the most annoying things in this world is food intolerance. Unlike food allergies, which can be identified with testing, food intolerance is a hit and miss proposition that can drive the sufferer crazy. We’re going to give you the facts and the truth about food intolerance and tell you how it can be handled.

The first myth that needs to be dispelled is that people who are intolerant to certain foods are allergic to those foods. Food allergies are not the same as having an intolerance to certain foods. The symptoms may be very similar, which is why food intolerance is so difficult to pin point, but the causes are quite different.

With a food allergy, your body is actually allergic to the food in question and the reaction is that of your immune system itself fighting back, very similar to if you were allergic to pollen. The sneezing is your body fighting back against the pollen in the air. With a food intolerance, the immune system does not come into play. Your body does not believe that it is being invaded by a foreign body. However, your organs, usually your stomach and intestine which is where food is digested and eliminated, will react to certain ingredients in the food in question simply because it is intolerant to that particular food.

Food intolerance usually occurs because your body stops producing certain chemicals or enzymes that aid in the digestion of that particular food. This happens to quite a number of us as we get older. This is why so many people are lactose intolerant, as the enzyme created to properly digest lactose actually decreases in production as of the age of 2. It isn’t until we are much older, however, that we start to develop symptoms, which are sometimes quite severe.

The only way to tell if you are allergic or intolerant to certain foods is to take a food allergy test. This can be given by a regular allergist. If the test comes up negative on the foods tested, and they test quite a number of different foods, then what you are suffering from is an intolerance and not an allergy.

If it is determined that you are intolerant, how do you find what foods you are intolerant of? This, unfortunately, is the hard part. The only way to do this, since there are no clinical tests, is to systematically eliminate foods from your diet and see what the effects are. Personally, I found that I was intolerant to anything with high fructose corn syrup. This was easy for me to spot. I started drinking a fruit punch that I had never drank before. I got terrible indigestion from it. I stopped drinking it and the indigestion stopped. I then looked at the ingredients, where I discovered the only thing I didn’t normally have in any of my other foods. Since that time, simply eliminating foods with high fructose corn syrup, I have not had any indigestion.

Is it easy to find what foods you are intolerant of? No, it’s not. It’s especially hard if you eat a lot of different foods. However, most reactions occur after about 30 minutes to an hour after eating. So if you eat breakfast and you’re fine but then an hour after lunch you’re not feeling so well, it is most likely something you ate at lunch that is the culprit. Simply eat the same lunch the next day, except eliminate one of the items. Eventually you will find what is bothering you. The most common forms of intolerance are lactose and wheat. This should give you something to work with.

When it comes to coffee makers, Krups coffee makers are the cream of the crop. Krups coffee makers can be found in a large number of kitchens and offices around the world. Krups has made sure that homemakers and coffee lovers will find many reasons to prefer their products over others.

And the best reason they found? A much more affordable price for their coffee makers. Bearing the weapon of a more affordable price tag, Krups coffee makers went into the market and conquered large chunks of it. Coffee lovers looking for their ultimate coffee making companion and those who want to have good cups of coffee at home will definitely love the reasonably-priced Krups coffee makers.

Why You’ll Love Krups Coffee Makers

If you are wondering whether Krups coffee makers are worth buying, here are some reasons why they most certainly are. First of all, coffee makers manufactured by Krups are made entirely for the purpose of brewing excellent-tasting coffee that can perk up your mornings, boost your energy when you need it, and nurture your love for coffee.

The result is always good coffee with a strong, natural flavoring. If you have a Krups coffee maker, then that means you can brew your perfect cup anytime. And what will this perfect cup cost you? Not much, if Krups has anything to do about it. Krups coffee makers are among the most comfortable coffee brewing products around.

Their products are all priced just right, so anyone who loves coffee don’t have to worry about the price. By appealing to the part of the market that’s more budget-conscious, these coffee makers sure provided a way for everyone to enjoy brewing their own coffee. And if good coffee now does not cost that much for your pocket, it certainly does not cost much effort in making as well, especially with Krups coffee makers in the picture. Coffee makers with the Krups brand on it are synonymous to fast and easy coffee making without the hassle. They are very user-friendly and can be operated with the least amount of effort from you.

These smart coffee makers can come up with the perfect blend of coffee without your assistance. Coffee making is not impossible even without coffee makers. In fact, you can make coffee without these machines like people in history did.

But coffee makers are around to make life so much easier for you and to make coffee making a breeze. So why buy a coffee maker that you’d have to exert a lot of effort operating? Better buy a Krups coffee maker, sit back, let the machine do what it does best, and enjoy your perfect cup of freshly brewed coffee afterwards.

Complete Your Coffee Experience

Krups coffee makers can complete your coffee making and coffee drinking experience with the help of several great features on their coffee makers. Coffee makers from Krups are quite advanced. They come with automatic brewing timers, built-in water filters for pure coffee taste, and pause function for instant coffee servings anytime. Also, some models can brew coffee within minutes, and some can brew for a lot of people all at once.

Krups coffee makers even come with filters that keep your coffee not just tasting great but smelling wonderfully as well. Since half of the magic of coffee lies in its soothing and tempting aroma, you can be sure that you get every part of your coffee experience with Krups. So if you are in the market for a coffee maker that can offer durability, affordability, efficiency, and great coffee, you have only one brand to go to, and that’s Krups.

You can find more about Krups Coffee Makers on our website

Copyright 2008 Coffee-maker-guide.com, all rights reserved. Reprinted with permission.

The process of preparing halal foods can be said to be multidisciplinary. The foods should not only be from good sources but they should also taste good. For example, the true taste of chicken biriani cannot be compromised. The spices must be in the right proportions and prepared at the right temperature. Presentation is also important especially for gourmet food and specialty food. Zabihah halal food distributors do justice to the ingredients they work with bringing out the true flavor.

Considerations must be made whether to have fully cooked or precooked meals. This is important with regards to frozen food which must be reheated. Some dishes go especially well with specific sauces. For obvious reasons, they are packed separately but they should be served in one dish. Some of the halal food like chicken nuggets can be taken as snacks. Others are the variety of gourmet food and so are served as appetizing entrees.

Frozen food is convenient for individuals and also for parties. You don’t have to be worried that guests will reject the food at the event you are hosting. The halal food is enjoyed both by vegetarians and beef eaters. The logistics of preparing food en masse is beaten hands down by the availability of frozen food. Call it modern convenience; you can now be the perfect host without having a clue on culinary matters. The makers of frozen food have explored the intricacies of world cuisine. They have the knack of producing the family meal that can bring a sense of nostalgia to many people.

Apart from the gastronomic experience, halal food is a health plus and a credit to the reduction of green house gases. This comes about due to the fact that halal food originates from farms that run on sustainable energy. Taking the entire subject of conservation and social responsibility to another level, bio-digestors and other sustainable energy sources are used. The source farms are a haven for clean energy. The animals themselves can be considered clean because they are never given antibiotics. The animals are of a natural size since they don’t have growth enhancers such as hormones. The goal is to culture food sources which are less fattening or pegged with risk indicators to cancers and other health issues. For the same reason, the sauces have no preservatives as they come from fresh produce which is not processed.

It is worth mentioning that meat from halal food is from animals that were not abused neither did they face animal cruelty. It thus gives consumers a clean conscious when choosing halal food from the frozen food section. The livestock such as lamb, cow and chicken are well treated and their animal rights are respected. The farms that are certified for halal food are currently small farms. However with the endorsement of conscious consumers they are growing larger and larger. For the health freaks or for persons who are ill, specialty food is also available. Many have seen the benefits of specialty food when they are ill and have continued taking it after full recovery.

With all the new and controversial pet food recalls, it is no wonder that pet owners have preferred making homemade dog food for their pet animals in lieu of commercial and, quite possibly, bad dog food and cat food considered as contaminated. So what’s all the fuss about? What unlikely result can bad contaminated dog food do to your pet dog, and more importantly, what can you do keep it from happening? Just what are in these supposedly good dog food that has got pet owners in an uproar?

We humans are discouraged from consuming too much canned goods for various health reasons. The same holds true for dogs.

Moist dog food is packed in cans. You can just think of all the harmful ingredients injected into the dog food package, mostly to bring a good taste, enhance palatability, and even improve appearance.

What’s truly disconcerting is the fact that animal by-products, the main components of pet food, are already bombarded with chemicals long before they reach the processing plant. So even if the can’s label tells you otherwise, there’s really nothing like a ‘No Preservatives’ guarantee.

Dry dog food is even worse. And because canning in itself is already a preserving process, moist dog food contains less of the contaminated materials used to prolong shelf life compared with its dry counterpart.

Another problem is the ingredients themselves, usually meat, poultry, and grains. Any part which is not good for human consumption, such as innards, blood, and bones, make up the by-products that are ground and blended into what we know as commercial pet food. In reality, they are bad dog food.

The thing is, it is not always slaughtered animals that make their way into these meals, but oftentimes, unhealthy meat of farm animals are included also. And the drugs and bacteria, like Salmonella and Escherichia coli, thriving in these meats do not always die during product making, which incidentally, destroys much of the nutritional content as well.

Furthermore, when moldy grain is thrown in, as well as all the other synthetic and unnatural additives the numbers of which are too many to count with both hands, you then have a lethal canine cocktail. It doesn’t take a genuine nutritionist to know that this spells disaster for the end user, i.e., innocent little Fido.

Injurious outcome of bad dog food include vomiting, diarrhea, and loss of appetite. But that’s just for starters. The more dangerous toxins, like cf1 butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and ethoxyquin, which are all permitted in small doses, can cause cancer, organ failure, and ultimately, death when ingested after sometime.

So what can you, the dog owner, do about all this? Voice your concerns. Call pet food manufacturers and demand for better quality products so you get your money’s worth. Better yet, try making your own homemade dog food. At least then, you can be sure about what your loving dog is actually eating. If you have any doubts on the food you’re feeding your dog, consult your veterinarian immediately.