NOURISH AS NATURE INTENDED
OUR BIOLOGICALLY APPROPRIATE™ PHILOSOPHY IS SIMPLE: MIRROR THE QUANTITY, FRESHNESS, AND VARIETY OF MEATS THAT DOGS AND CATS ARE EVOLVED TO EAT.
The gray wolf (Canis Lupus) is the ancestor and closest relative of all domestic dogs (Canis Lupus Familiarius), sharing 97% of their DNA, while the Near Eastern wildcat (Felis Silvestris Lybica) is the closest relative of domestic cats (Felis Silvestris Catus).
Despite years of breeding, the internal workings and anatomical capabilities of domestic dogs and cats remain the same as their wild cousins, so it’s no surprise their food requirements remain the same too.
THE EATING ANATOMY OF CARNIVORES
JUST LIKE THEIR ANCESTORS, MODERN DOGS AND CATS HAVE ANATOMICAL FEATURES DESIGNED FOR A MEAT-BASED DIET – A FUNDAMENTAL FACT OFTEN OVERLOOKED BY PET LOVERS. THESE INCLUDE:
- A wide mouth for swallowing chunks of meat whole, with a single hinge jaw that lacks side-to-side chewing ability (unlike plant eaters that chew extensively, meat eaters seldom chew their foods).
- Sharp, pointed teeth for grasping and shredding meat (not for grinding plants).
- Because meat eaters don’t chew, and are not adapted to digest carbohydrates from plants, their saliva does not contain the digestive enzyme amylase.
- Unlike plant eaters, meat eaters don’t chew or mix their food with saliva — they swallow chunks of meat whole. For meat eaters, the purpose of saliva is to lubricate the throat (not predigest food).
- The saliva of plant eaters contains the digestive enzyme amylase that mixes with food through chewing, starting the breakdown of carbohydrates.
- In nature, carnivores seldom eat every day and sometimes as little as once a week. That’s why they have a large single-chambered stomach suitable for gorging and digesting meat later.
- Because meat is easily digested (relative to plants) dogs and cats have a short, simple gastro-intestinal tract (compare that to plant eaters like the cow, which has four stomachs and eats constantly).
- Carnivores have a high concentration of stomach acid to break down meat quickly and kill bacteria associated with raw meat.