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  2. Is Human-Grade Dog Food Worth It? Vets Weigh in on ... - AOL

    www.aol.com/human-grade-dog-food-worth-154400083...

    2. Ollie. Ollie. If your dog is a picky eater and needs some crunch (aka, kibble), Ollie is a great alternative to processed dry food. Yes, they have excellent AAFCO-approved human-grade recipes ...

  3. Dog food - Wikipedia

    en.wikipedia.org/wiki/Dog_food

    Most commercially produced dog food is made with animal feed grade ingredients and comes dry in bags (also known in the US as kibble) or wet in cans. Dry food contains 6–10% moisture by volume, as compared to 60–90% in canned food. Semi-moist products typically run 25–35%.

  4. Propylene glycol - Wikipedia

    en.wikipedia.org/wiki/Propylene_glycol

    Propylene glycol is an approved food additive for dog and sugar glider food under the category of animal feed and is generally recognized as safe for dogs, [63] with an LD 50 of 9 mL/kg. The LD 50 is higher for most laboratory animals (20 mL/kg). [ 64 ]

  5. Sodium erythorbate - Wikipedia

    en.wikipedia.org/wiki/Sodium_erythorbate

    Sodium erythorbate (C 6 H 7 NaO 6) is a food additive used predominantly in meats, poultry, and soft drinks.Chemically, it is the sodium salt of erythorbic acid.When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring.

  6. Here's how to tell if your dog's wet food is high quality - AOL

    www.aol.com/news/heres-tell-dogs-wet-food...

    The soft texture and high moisture content tends to be gentler and more palatable, too. The difference between low- and high-quality dog food isn't the price, says Dottie Laflamme, DVM, Ph.D ...

  7. Food additive - Wikipedia

    en.wikipedia.org/wiki/Food_additive

    For example, boric acid was widely used as a food preservative from the 1870s to the 1920s, [7] [8] but was banned after World War I due to its toxicity, as demonstrated in animal and human studies. During World War II, the urgent need for cheap, available food preservatives led to it being used again, but it was finally banned in the 1950s. [7]

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