The Dog Cancer Survival Guide (67 page)

While adding salt to food typically enhances its flavor, normal table salt (also known as sodium chloride) could theoretically promote cancer cell development by creating a slightly acid environment in the body. Instead of salt, you can use a salt substitute called potassium chloride, which you can find in most grocery stores or online.(If your dog has a disorder where there is high blood potassium such as uncontrolled Addison’s disease, occasional instances of kidney disease, or other issues creating high blood potassium, do not use salt substitutes.)

Another way to add flavor is to use a splash of Bragg’s Liquid Aminos (be very sparing – this is concentrated), balsamic vinegar, or watered down pan juice from the cooked meats. You could also use a little of the water that canned tuna is packed in.

Now that we’ve gone over the ingredients for your Full Spectrum Dog Cancer Diet, let’s mix and match and put them together into a meal that tastes good.

The recipe that follows provides about four days of meals for your fifty-pound dog, who eats twice a day, depending on her activity level and metabolism. If your fifty-pound dog is very active, this may only last two days. If your fifty-pound dog is not a big eater, it could last four days. You may scale this recipe up or down, depending upon your dog’s weight. For example, if your dog weighs 25 pounds, cut this recipe in half; if your dog weighs 100 pounds, double it.

A small kitchen scale can be very helpful. Some of the ingredients need to be cooked before you weigh and assemble them in this recipe.

This recipe has several steps, so I recommend reading all the way through, before you start cooking. Most of the food can be prepared and combined all at once into what I call the Base Mixture. Assuming the ingredients are not close to expiring, this can be stored in the refrigerator for up to four days.

Do not chop or mix in the optional ingredients until you are actually serving the meal to your dog. This is to preserve their freshness and active ingredients. The digestive enzymes will be added last, mixed in thoroughly, and allowed to work for thirty minutes before serving.

Once you have done this a few times, a rhythm will develop and it will be easy and less time-consuming.

Krill oil, fish oil, garlic, ginger and digestive enzymes all have bloodthinning effects. Do not feed these foods ten days before any surgery and wait until ten days after surgery or after sutures are removed or dissolved before feeding them again.

Base Mixture Ingredients:

• 2½ to 3 pounds
  ⁷
  of lean meat: beef, chicken, fish, turkey, venison, duck, pork, goat or lamb
  
• 1½ cups oatmeal, or 1¼ cups brown rice
  
• ½ -¾ pounds of any combination: shiitake mushrooms, brussels sprouts, broccoli, cauliflower, cabbage, mung beans and red or yellow bell peppers.
  
• ½-⅔ pounds beef, chicken or pork liver
  
• 1 to 1½ cups cottage cheese
  
• 8 skinless chicken or turkey necks, or calcium citrate tablets
  
• (optional) ¾ teaspoon salt substitute or other flavorful addition: Bragg’s Liquid Aminos, balsamic vinegar, pan juices from the meats or a little tuna water
  
• 16, 000-18, 000 mg of fatty acids in the form of krill or fish oil, depending upon the size of your dog and her activity level
  

These can be added as available and desired. All amounts are for one serving of food.

• 1 teaspoon minced fresh garlic
  ⁸
  
• 1-2 teaspoons minced fresh ginger root
  
• 1 teaspoon minced fresh berries (goji, blueberries, raspberries, blackberries)
  
• ½ tablespoon virgin coconut oil
  
• 1-2 teaspoons minced fresh leafy herbs (parsley, basil and/or oregano)
  
• 1 oil-packed sardine, chopped
  
• Digestive enzyme powder (see note on
  page 207
  for amounts)
  

Garlic offers some evidence for anti-cancer effects, which are seen with garlic constituents found in higher amounts in the whole, fresh version. These tend to become inactivated when prepared in capsule form. I recommend adding garlic to your dog’s diet, not the capsules. See
page 420
for more information.

If you are using digestive enzymes to pre-digest your dog’s food, you will need to add them when the food is at rool temperature or cooler. To give it time to cool down, I recommend making the Base Mixture well before you plan on feeding your dog. Until you figure out how long this takes you, I would allow at least ninety minutes for cooking, assembling and cooling the food to room temperature.

Trim your chosen meat of excess fat, and then cook it. My favorite method is to simmer meat in water or low-sodium chicken or beef broth, but you can also use a skillet on the stovetop (use very little fat and monitor the temperature – if you cover the skillet, you will cook the food more evenly). If you are using fresh red meat like beef, lamb, venison or goat, cook the outer 1/8” only to retain the benefits of the raw meat, while killing off any surface microbes. Cook pork, fish, ground meat of any kind, and poultry all the way through. Pour off or strain any fat after cooking (this is particularly important with duck). Chop or food process meat into smaller-than-bite-size pieces.

Meanwhile, cook the liver and turkey or chicken necks (if using). You may be able to cook them in the same pan as the meat, depending upon what method of cooking you are using. Chicken and turkey necks are best skinned and trimmed of fat, and then simmered and chopped or food processed. Even though the fat in liver is desirable and contains beneficial vitamins, some dogs may experience digestive upset from too much fat. For this reason, I recommend chopping the liver before you cook it, to increase surface cooking area and reduce the amount of fat it contributes to the recipe. Remember to skim off excess fat or strain the meat before using it.

Meanwhile, cook oats or brown rice until soft, according to package directions.

Cook your vegetables, according to the package directions, or, if fresh, preferably by steaming or simmering in water, until they are soft. After cooking, chop the vegetables into small pieces, or use a food processor or blender. If you prefer raw vegetables, puree them until mushy. Note: mung beans must always be cooked.

In a large bowl, add the meat, liver, and if used, chicken or turkey necks. Mix well with a spoon or with your clean hands. (When you put your hands in your dog’s meal, you are also adding your scent and associating yourself with the food.)

Add brown rice or oatmeal. Mix well.

Add vegetables into the meat and grain mixture. Mix well.