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Lucas Malor
Joined: 22 Jun 2010
Posts: 5
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 Posted: Wed Jul 07, 2010 10:15 am Post subject: About garlic and polenta |
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At this page, which cite your book too, the author suggests to not feed garlic 1-2 days per week, to avoid accumulation of thiosulfate. I think it's a good precaution, don't you? Indeed at page on dog health of Wikipedia is stated that also small quantities can cause problems in a long period.
Furthermore I think it is not appropriate to add the garlic to the recipe, since in this way the quantity of garlic the dog eats per day varies with its hunger.
Another little question: in your book you say at some point "corn meal or polenta". Are you using a synonym or in USA there's a difference between them?
Sorry for being so boring 
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DrPitcairn
Joined: 31 Jan 2007
Posts: 2560
Location: Sedona, Arizona
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| Posted: Wed Jul 07, 2010 10:37 am Post subject: |
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Well, a good question but I am not sure I can answer to your satisfaction. I have been hearing the same thing about garlic. This question has come up before. See if going to this other exchange is helpful. If not, let me know.
http://www.minimum.com/bb/viewtopic.php?t=2065&highlight=garlic
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| Another little question: in your book you say at some point "corn meal or polenta". Are you using a synonym or in USA there's a difference between them? |
Wikipedia:
Polenta:
Polenta is made with ground yellow or white cornmeal (ground maize) originally made with Chestnut meal in ancient times. It can be ground coarsely or finely depending on the region and the texture desired. As it is known today, polenta derives from earlier forms of grain mush (known as puls or pulmentum in Latin or more commonly as gruel or porridge) commonly eaten in Roman times and after.
Cornmeal:
Cornmeal is flour ground from dried corn. It is a common staple food, and is ground to fine, medium, and coarse consistencies.[1]
Steel ground yellow cornmeal, common mostly in the United States, has the husk and germ of the maize kernel almost completely removed. It is conserved almost indefinitely if stored in an airtight container in a cool, dry place.
Stone ground cornmeal retains some of the hull and germ, lending a little more flavor and nutrition to recipes. It is more perishable, but will store longer if refrigerated. However it too can have a fairly long shelf life of many months if kept in a reasonably cool place. It can also be used for cornmeal cakes.
I am not sure if there is a real difference here. My experience with it is that polenta is smoother, more creamy and some animals prefer it. Other than that, the main thing is just how the packages are labeled at the store.
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roymiller
Joined: 30 Jul 2010
Posts: 3
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| Posted: Fri Jul 30, 2010 4:45 am Post subject: |
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Garlic possesses important features that help regulate the functioning of our body. Here are some of them. It is proven to reduce cholesterol levels in the blood and improves the cardiovascular system.
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