|
Post by katt on Feb 11, 2011 6:29:15 GMT -5
So tonight I gave the following for dinner: guinea hen (commercial ground - they didn't eat any of it last night the poopers), uncured bacon - yaaay, flax, pumpkin, lard (just a little scoop), reishi, probios, and slippery elm. I chopped up the bacon and mixed it all together. It was a big hit! I hand fed Koda until he stopped eating and just wanted to stash, and then put the food in the cage for them. I got some great hand feeding pictures I will post later. I was sitting in front of the cage hand feeding Koda, and poor Kenai was at the door watching with the saddest look on his face. He was totally "food...my foood....why does he get my food and I don't get any? I want food, look I am starved to death, nothing but skin and bones. Woe is me..." So I gave him a little to eat while I fed Koda. haha Silly boy. I also gave each a taste of olive oil but for some reason neither like it... Koda used to LOVE it and then one day I gave him some and he acted like i burned him, and he has never liked it since. It is very weird. Kenai had a few licks but wasn't too into it. So I gave them each a tiny bit of Vaseline again instead because they were both itching, grooming, and hiccuping/coughing from the fur. To help the shed I also gave them both a good scrub in the sink (no shampoo just water) to remove excess fur, and dried them with a towel to get more. before bed I brushed them out a little too.
|
|
|
Post by Deleted on Feb 11, 2011 7:13:43 GMT -5
I have an idea about the olive oil. Is this a new bottle or an old one? How old is it? Olive oil goes rancid VERY quickly. Also, what kind of olive oil? Extra-virgin? Refined? Here: "Due to its chemical structure and a large amount of unsaturated fats, cooking makes extra-virgin olive oil very susceptible to oxidative damage. However, during this interview I learned that extra-virgin olive oil has a significant draw-back even when used cold – it's still extremely perishable! As it turns out, extra-virgin olive oil contains chlorophyll that accelerates decomposition and makes the oil go rancid rather quickly. If you're like most people, you're probably leaving your bottle of olive oil right on the counter, opening and closing it multiple times a week. Remember, any time the oil is exposed to air and/or light, it oxidizes, and as it turns out, the chlorophyll in extra virgin olive oil accelerates the oxidation of the unsaturated fats. Clearly, consuming spoiled oil (of any kind) will likely do more harm than good. To protect the oil, Dr. Moerck recommends treating it with the same care as you would other sensitive omega-3 oils: Keep in a cool, dark place Purchase smaller bottles rather than larger to ensure freshness Immediately replace the cap after each pour To help protect extra virgin olive oil from oxidation, Dr. Moerck suggests putting one drop of astaxanthin into the bottle. You can purchase astaxanthin, which is an extremely potent antioxidant, in soft gel capsules. Just prick it with a pin and squeeze the capsule into the oil. The beautiful thing about using astaxanthin instead of another antioxidant such as vitamin E, is that it is naturally red, whereas vitamin E is colorless, so you can tell the oil still has astaxanthin in it by its color. As the olive oil starts to pale in color, you know it's time to throw it away. You can also use one drop of lutein in your olive oil. Lutein imparts an orange color and will also protect against oxidation. Again, once the orange color fades, your oil is no longer protected against rancidity and should be tossed. This method is yet another reason for buying SMALL bottles. If you have a large bottle, you may be tempted to keep it even though it has begun to oxidize. - articles.mercola.com/sites/articles/archive/2010/10/30/rudi-moerck-on-cooking-oils.aspx
|
|
|
Post by Deleted on Feb 11, 2011 11:01:27 GMT -5
Thanks for the post Candice!
|
|