WHAT IS THE MAILLARD REACTION AND WHY IS IT BAD FOR YOUR DOG
WHAT IS THE MAILLARD REACTION?
When reducing sugars (such as lactose) and amino acids are subjected to high temperatures, a chain reaction known as the Maillard Reaction occurs. As in the case of baking food. These chemical reactions are responsible for the browning and flavouring of food while cooking. Try to picture the burnt ends of a barbecued meal.
It’s the chemical reaction responsible for many of our favourite foods, from roasted coffee to fried bacon. Although our four-legged companions can enjoy the odd treat, it is not recommended that they consume food that has undergone this chemical reaction on a regular basis.
WHY IS THE MAILLARD REACTION BAD FOR YOUR DOG?
There are a few issues with feeding your dog food that has undergone the Maillard Reaction.
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For starters, it alters the food’s amino acids and produces carcinogens (a chemical that promotes the formation of cancer) and other undesirable byproducts.
WHY THE EFFECT ON AMINO ACIDS IS BAD FOR YOUR DOG
Amino acids are broken down in the Maillard Reaction, which is a drawback of the process.
There are ten of the twenty amino acids that canine bodies are unable to synthesise. These are called essential amino acids, and it’s crucial that your dog gets enough of them from food to maintain health and build proteins. Since the body can’t store these acids and they’re continually being metabolised, people need to get new supplies from the food they eat.
Amino acids are the building blocks of proteins, which in turn are utilised for cellular upkeep and repair, hormone production, and immune system function. Lack of all essential amino acids prevents the body from synthesising proteins, which is essential for the dog’s survival.
Proteins in food are rendered ineffective by the Maillard Reaction because amino acids are essentially destroyed.
To put it another way, your dog won’t get the amino acids it needs to be alive if it’s fed overly processed dog biscuits.
Protein digestion problems might arise when the Maillard Reaction joins together dissimilar protein strands. In other words, less of the food’s nutritional value is absorbed.
The food’s nutritional content is drastically diminished as a result of both of these processes.
CARCINOGENS AND CANCER RISKS ASSOCIATED WITH THE MAILLARD REACTION
The incidence of canine cancer is at an all-time high, and it’s just getting worse. While factors such as breed and age play a role in a dog’s cancer risk, nutrition is by far the most important contributor.
What you feed your dog matters not simply in terms of nutrients, but also in terms of the manufacturing procedures that go into creating that food.
The chemical byproducts created during the baking or extrusion of dry dog food (brown biscuits/kibble) represent a carcinogenic danger to dogs. Acrylamide, a recognised carcinogen, is produced in large quantities during the Maillard Reaction.
The problem is so severe that the agency in charge of regulating what goes into our food is actively working to lower Acrylamide levels. While it poses some danger to people, research suggests that it poses an even greater threat to our dogs.
Dry dog food, brown dog biscuits, kibble, and other forms of highly processed dog food all go through the Maillard Reaction as a result of the high pressure used in extrusion and the high heat used in baking. Due to this, there is more of the chemical Acrylamide in dry dog food. If your dog regularly consumes Acrylamide, it will raise his or her risk of developing cancer and shorten its lifespan.
THE LINKS BETWEEN A DOG’S DIET AND CANCER
Because of the strong association between nutrition and cancer risk, researchers have looked at how different diets affect a dog’s life duration and how well they manage preexisting cancer. All of these options entail supplementing your dog’s diet with fresh produce in place of dry dog food (brown biscuits/kibble).
One study indicated that adding fresh vegetables to a dry dog chow diet helped reduce the progression of TCC (a kind of bladder cancer) in Scottish Terriers. Important because TCC is the most common type of bladder cancer in dogs. Additionally, Scottish Terriers have about a 20-fold increased risk of developing bladder cancer compared to other dog breeds. Imagine the difference if their entire diet consisted of fresh ingredients, rather than just supplements three times a week.
There is no reason to speculate. All you have to do to protect your dog’s health and improve their well-being is switch from dry dog food to fresh, natural food that hasn’t been subjected to any hazardous processing.
OTHER REASONS TO DITCH THE DRY DOG BISCUIT
However, the Maillard Reaction produces more than only carcinogens. Consumption of these processed meals has been related to a variety of health issues, including diabetes and kidney failure.
“Advance glycation end products,” or AGEs, are another harmful consequence commonly seen in highly processed foods. By reacting with sugar, protein and fat form AGEs.
Advanced glycation end products (AGEs) are another harmful consequence of highly processed foods. When protein or fat is exposed to sugar and reacts with it, AGEs are produced.
Inevitably, AGEs will build up in older dogs since they consume more and more food that has been cooked at high temperatures. Elevated levels of advanced glycation end products (AGEs) are connected to a variety of health issues, but diabetes seems to be the most prevalent one.
To protect your dog from exposure to potentially dangerous chemicals and guarantee adequate nutrition, consider switching to a healthier option. Fresh, human-grade ingredients are used in the preparation of Pure Pet Food, guaranteeing that your pet will always receive the proper nutrition they require, free of any harmful byproducts. Pure is air dried at low temperatures; high enough to eliminate hazardous microorganisms but low enough to preserve the food’s nutritious content. (Therefore, no Maillard Reaction.)