Articles by Greg Aldrich, Ph.D.


Cheerios for pets?
Oats, as a whole grain, are widely promoted for their benefit to human nutrition and health, especially since the first federally-sanctioned health claim for a manufactured food was granted to makers of oat-rich foods in early 1997. The petfood industry is no stranger to oats; they are a staple in horse feed and a key component in many pet rodent diets.
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Pet problems

The role of nutrition in common pet ailments
Knowing the problems that are most commonly faced by pet owners and veterinarians is of vital interest to the petfood industry. This information can provide insight on the challenges faced and indicate where nutritional assistance might be beneficial. In a cross-section of surveys conducted in the past decade, a number of nutritionally-affected complaints were noted by pet owners.
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Common or novel carb?
Dogs and cats have been eating potatoes for years, if for no other reason than they were leftovers from Sunday dinner. However, the intentional declaration of potatoes as a key ingredient in the pet diet is fairly novel.
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Chewing the fat
For centuries tallow was essential to soap and candle making. Not until the late 20th century was fat from ruminants considered as a feed ingredient. Before then, it was much too rare and valuable.
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Does it need to be added to dog and cat foods?
One of the first reports in the literature regarding taurine was its isolation from ox bile in 1901; hence its name was derived from "Taurus" the bull. That's why, among other reasons, today it is found associated with energy drinks like Red Bull, fueling the perception of strength and vitality.
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Vitamin E

Not all vitamin E is created equal
Vitamin E, in the parlance of nutrition, is a key nutrient with specific physiological functions and a chemical with varied configurations and properties. In petfood, we also speak of vitamin E as an ingredient purchased as part of a vitamin premix.
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Not just any ordinary carb
Wheat is the oldest of crops, with the earliest recorded cultivation more than 15,000 years ago. Today, over 4,000 varieties are grown around the world (Posner, 2000). 
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