Medora, can this be corrected by using Alnutrin with NO calcium, and using the MCHA to balance the meat for the calcium - which automatically adds phosphorus because it is freeze dried bone?
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I've done some more thinking on this whole issue.Medora, can this be corrected by using Alnutrin with NO calcium, and using the MCHA to balance the meat for the calcium - which automatically adds phosphorus because it is freeze dried bone?
So does freeze dried bone have enough phosphorus then? I am planning on using TCI feline which uses bone instead of eggshells so should this still be a worry?Medora, can this be corrected by using Alnutrin with NO calcium, and using the MCHA to balance the meat for the calcium - which automatically adds phosphorus because it is freeze dried bone?
So does freeze dried bone have enough phosphorus then? I am planning on using TCI feline which uses bone instead of eggshells so should this still be a worry?
It SEEMS the problem is not the supplement OR the amount of phosphorus, but the assumptions made by the calculator.I've done some more thinking on this whole issue.
First, I want to clarify that the only reason cooked foods might be consided higher in calories is because of moisture lose during cooking. That is easily countered by adding back the cooking liquids and adding additional water that may have been lost through evaporation.
Second, I think the phosphorus problem she is alluding to is exactly the one I referred to as the mistake I made in my analysis using Alnutrin. Phosphorus is lost when it leaches out into the cooking liquid during cooking. But it is 100% reclaimed (according to the USDA) if the cooking liquids are used in making the food. So if we use the ingredient nutrient profile for cooked beef from the USDA which assumes cooking liquids are discarded but we actually use those liquids our recipe will appear to have less phosphorus than it actually has. If we than add enough Alnutrin to fill in the other nutrients our Ca will appear to be much higher than we intend. But in reality it isn't.
So, I think either Marta isn't aware that phosphorus isn't actually lost when cooking unless the cooking liquids are discarded or she, understandably, doesn't want to deal with not being able to just use the USDA nutrient profiles as is especially given that Alnutrin was never intended to be used with cooked foods.
I'm planning on modifying my analysis program to use the raw ingredient amounts for those nutrients that are 100% reclaimed by using the cooking liquids.
So, I'm pretty sure that either Alnutrin w/calcium or Alnutrin w/o calcium can be used with cooked foods. The online calculator on the other hand has very limited use when it comes to a cooked food. And of course it doesn't contain an option to use the w/o calcium version of Alnutrin.
You'll have to contact TC Feline to get guidelines for using their product with cooked ingredients. Only they can say whether it can used like that or not.So does freeze dried bone have enough phosphorus then? I am planning on using TCI feline which uses bone instead of eggshells so should this still be a worry?Medora, can this be corrected by using Alnutrin with NO calcium, and using the MCHA to balance the meat for the calcium - which automatically adds phosphorus because it is freeze dried bone?
It SEEMS the problem is not the supplement OR the amount of phosphorus, but the assumptions made by the calculator.
Here's what I believe (assuming in both cases what you actually use is cooked ingredients):Wait - so to use the Alnutrin online calculator when making a cooked food... it doesn't work?
Or it works ... IF you use the RAW food equivalent of what you're cooking when using the calculator, and then add back all the pan drippings or water used to cook the meat... and "some extra" to account for moisture loss due to evaporation?