Over the years of domestication, dogs, who lets not forget are carnivorous animals, have been forced to change their diet. Gone are the days of eating a natural diet composed of mostly small animals and birds being high in omega 3 fatty acids and low in omega 6, say hello to commercial dog food containing mostly cereal being high in omega 6 fatty acids and low in omega 3.
The difference is BIG – omega 3 is vital for normal function of every organ system in the body, particularly the immune system. A lack of omega 3 or excess of omega 6 is a huge contributor to allergies and disorders in dogs such as:
- Joint inflammation and arthritis
- Dull, dry skin and coat
- Allergy, recurring skin infection, recurring ear infections
- Autoimmune disorders such as inflammatory bowel disease
- Loss of mental alertness in older dogs… PLUS lots more
Do the research and if you feed a dry dog food be sure it contains the required amounts of essential fatty acids. A great supplement, Cod liver oil derived from cold water fish is the best source of omega 3 and cold-pressed flax oil is also an excellent choice, but has a short shelf life and must be kept continuously under refrigeration. Either can be mixed into your dog’s food.
The following recipe is from Mia. Mia owns Toby and Toby has an itch factor. After many attempts at trying to find a cause she now believes it’s a lack of omega essentials in the home cooked diet she feeds.
Sardine / Stinky Stix
1 Tin Sardines in Springwater (106 g) Omega 3 source
1 Tablespoon Extra Virgin Olive Oil Omega 9 source
1 Egg (preferably organic or free range) Omega 6 source
1/4 Cup of Oat Bran or Ground Oats Aids digestion
1/2 Cup of Rice Flour Low allergy
1/2 to 1 Teaspoon of Flaxseed Meal (optional) Omega 3 source
Open and Drain sardines. Pre heat oven to 180 deg.
Place Sardines into food processor or mixing bowl and mash up until a paste.
Deboning (optional). Add in olive oil and egg and mix in well. Add dry ingredients, flour, bran and flaxseed, and mix in. Should end up with a dough like consistency.
Place some rice flour on board, and put mixture out ready for kneading. Take some small portions off and roll out with palms of hand to form sticks.
Mixture can also be rolled out with roller and small patties cut out if you wish.
Place on flat tray lined with baking paper and cook for 5 mins on 180 deg setting, then reduce to 140 deg for around 30 mins more.
Cool and serve.
Average 3.5 g per stick.
If you have any similar recipe suggestions send them through to firstname.lastname@example.org or feel free to leave a comment.