Friday, May 28, 2010

Foods poisonous to pets

By Megan Zehnder, Care2
More from Guest Bloggers blog

(Photo: Getty Images)

(Photo: Getty Images)

We all know that pets aren’t supposed to have people food. But let’s face it, sometimes, it happens…something falls on the floor when you’re cooking dinner, and Buddy is quickly there, vacuuming up the crumbs, or Felix steels something off the plate when you aren’t looking…

There are some healthy “people foods” for pets (only small amounts– not replacements for pet food). But there are also many foods that can be dangerous to our feline friends and canine companions.

Here is a handy list of the top common foods that are toxic to your pet along with tips on what to do if your pet happens to get a hold of any of these substances.








Avocado

Avocado


Avocado

While many pet owners say they feed their pets avocados with no problems, studies have shown that their leaves, fruit, seeds and bark can contain a toxin called Persin.According to the ASPCA, the Guatemalan variety, which is commonly found in stores, contains the most toxicity.






Onions, onion powder, chives and garlic

These all can lead to gastrointestinal irritation and red blood cell damage. All forms of onion can cause problems including dehydrated onions, raw and cooked onions. Cats are more susceptible than dogs, but it can be toxic to both.




Grapes

Grapes

Grapes and raisins

These can be toxic to dogs and cause kidney failure. Researchers say there are still many unknowns about the toxicity of grapes and raisins, including whether only certain types of dogs are affected, but it is advised not to feed grapes or raisins to dogs in any amount.







Yeast dough

Dough that is not cooked and contains yeast can rise in your pet’s stomach, causing pain, and can potentially cause the intestines to rupture. This risk diminishes once the dough is cooked.



Bones

Bones


Left-over bones

Left-over bones pose a choking hazard to pets, and they can also splinter and puncture your pet’s gut or intestine. Additionally, do not feed your pet undercooked meat or eggs, as they can contain harmful bacteria.







Foods with a high salt or fat content

Excessive fats can cause upset stomach and potentially inflame the pancreas causing pancreatitis. Salty foods can pose a risk for the development of sodium ion toxicosis, according to the ASPCA. Be aware that if your pet gets into food with a high fat or salt content, she could experience stomach problems including diarrhea and vomiting.




Chocolate

Chocolate

Chocolate, coffee, alcohol

According to the ASPCA, the substances in chocolate, coffee, and caffeine, methlxanthines, can cause vomiting, diarrhea, panting, excessive thirst and urination, hyperactivity, tremors, seizures, and potentially death in pets. The higher the cocoa percentage, the more dangerous the chocolate is, making dark chocolate more toxic than milk or white chocolate. All these products can cause vomiting, diarrhea and even death.




Sugarless candies (products sweetened with xylitol)

This compound can cause liver damage and even death in some more vulnerable dogs. Xylitol is in many products including gum, candy, sugar-free cookies and toothpaste.


Macadamia nuts

These nuts can cause weakness, vomiting, tremors and hyperthermia in dogs. Symptoms generally last up to two days, and usually appear within 12 hours of ingestion.


What do you do if your pet ate something poisonous?

If your animal is having seizures or losing consciousness, bring him or her to your veterinarian or emergency vet center. If your pet is not showing symptoms, but ingested something potentially toxic, call the ASPCA hotline at (888) 426-4435. Have the following information available: the species, breed, age, sex, weight, and information about the product exposure. It is best to have the package of the product available for reference.

Megan Zehnder, an animal lover and committed vegetarian, is an editor and producer for Care2's Healthy and Green Living.


NO FRY FRIED CHICKEN

Fried Chicken:
Great news—crunchy, flavorful fried chicken can be healthy. In our Oven-Fried Chicken recipe (see below) marinate skinless chicken in buttermilk to keep it juicy. A light coating of flour, sesame seeds and spices, misted with olive oil, forms an appealing crust during baking. And with only 7 grams of fat per serving rather than the 20 in typical fried chicken—that is good news.

Active time: 20 minutes | Total: 1 hour 35 minutes (including 30 minutes marinating time) | To make ahead: Marinate the chicken for up to 8 hours.

Ingredients
1/2 cup nonfat buttermilk (see Tip)
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon hot sauce
2 1/2-3 pounds whole chicken legs, skin removed, trimmed and cut into thighs and drumsticks
1/2 cup whole-wheat flour
2 tablespoons sesame seeds
1 1/2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon baking powder
1/8 teaspoon salt
Freshly ground pepper to taste
Olive oil cooking spray

1. Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.
2. Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
3. Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray.
4. Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

Makes 4 servings.
Per serving: 226 calories; 7 g fat (2 g sat, 2 g mono); 130 mg cholesterol; 5 g carbohydrate; 34 g protein; 1 g fiber; 258 mg sodium; 400 mg potassium.
0 Carbohydrate Servings
Exchanges: 1/3 starch, 4 very lean protein, 1 1/2 fat

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

By Hilary Meyer

Sunday, May 23, 2010