B.AR.F Special Beef Recipe 500g

RAW MEAT

Raw meat provides a multitude of amino acids, proteins, enzymes, antioxidants, vitamins (A, C, D, E, K, B1, B2, B3, B5, B6, B12), iron, biotin, choline, folic acid, inositol, iodine, pantothenic acid, fatty acids, calcium, phosphorus, magnesium, iron, potassium, chromium, manganese, selenium, sodium, vanadium, zinc and coenzyme Q10. Raw meat also regulates the body's pH and thus helps digestion and reduces degenerative and inflammatory problems associated with excessively acidic systems.

OFFAL (Liver, Heart, Spleen)

The liver is rich in vitamin A, manganese, selenium, choline, inositol and iron. It contains vitamins D, E, K in significant quantities. It is an excellent source of zinc, minerals and vitamin C. It also contains the whole complex of vitamins B. It is a source of good protein, omega-3 and omega-6 fatty acids. It should be given in small quantities but at regular intervals. Like the liver, the heart-spleen supplies the dog with good quality proteins, essential fatty acids and all the fat-soluble vitamins A, D, E and K. Spleen is also a rich source of iron and contains zinc and all the vitamins of the B complex, and the heart is an excellent source of vitamins, protein and iron. It contains some essential fatty acids as well as taurine which strengthens the heart.

VEGETABLES (Cabbage, Lettuce, Spinach, Beets, Chard, Parsley, Carrot)

In nature, the dog does not eat vegetables except those that are probably contained in the prey's stomach. In other words, he eats them processed and not in their original form, because his digestive system does not have the ability to break down cellulose, a substance they contain. That's why we mash the vegetables so that the cell walls are broken and the nutrients are released.

EGGS

Eggs are a source of:

Vitamin B2 (contributes to proper vision and proper metabolism),

Vitamin B12 (it is essential for the development of RNA and DNA & also helps in the metabolism of fats and proteins).

Pantothenic acid is necessary for the metabolism of food into energy and for the production of certain hormones and cholesterol.

YOGHURT

Yogurt acts as a protective agent against infections. The lactobacilli it contains, pass into the digestive system, improving the microflora of the intestine and protecting it from the growth of pathogenic microorganisms. At the same time, yogurt improves the bioavailability of other nutrients. Increases the absorption of calcium and B vitamins. Yogurt contains a high percentage of protein, calcium, phosphorus, potassium, molybdenum, zinc, B2, B5 and B12.