Just thought id share some links to some free samples though ill most probably be giving them to the rats rather than the dogs lol

Laughing Dog

Request a FREE Sample of Whites Premium Dog Food

https://www.proplan-breeder.co.uk/cs/ppp/default.aspx - this one is a voucher for puppy food

and lastly bizzarely this is like pot noodle for dogs

Pet Noodles : The new fun snack to put the fun back into feeding

I saw the Pet Noodles in PAH this weekend and almost despaired; what is wrong with feeding dogs good quality dog food these days? . They were alongside the dog chocolates made to look like human continental chocs and the dog beer and opposite the dog dresses, jewellery etc. I love my dog very, very much....but he is just that; a dog.

Not ranting at you OP - know you were just posting links for people - just ranting in general .

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Dog noodles? hehehe thats a funny thing. Can't say i've seen them. Wonder what will they bring out next.

No no i know you wasnt, i too was very confused when i saw dog noodles. Still i did send off for a free sample but not to give to the dogs ill give it to the rats. I would much rather give my dogs a real piece of chicken anyday

We got collared at Leeds Dog show by the pet noodle guy giving us the speil for about 5 minutes, none of us could get a word in, lol!

When he fnished I said 'I feed my dogs raw so why would I wanna give them a fecking pot noodle'???????

He just looked at me dumbstruck and then said here, have a free sample anyway - I got 2 packets and gave them as a raffle prize at dog club the following night, and they caused much giggling amongst members, PMSL!!

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Fere libenter hormines id quod volunt credunt

i got those noodles as a free sample at the London Pet show months ago. still havn't given it to Clover yet!

i don't like the look of ingredients, to be honest, it looks like a way to sell food that's sub-par for humans!

that said, i DO like the idea of a warm meal for a dog in winter times.
maybe i'll make a homemade doggie stew for Clover when it starts to get cold!

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Just thought I would mention if you go into pah and speak to a nutrition adviser they will give you a free 2kg bag of wainwrights or JWB in you say your wanting to try a hypo allergic food

Ooooo noodles for the ratties! Thank you

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Owner to-
lots of rodents
2 monster dogs
1 slinky cat

Broth can be thought of as a protein supplement and a calcium supplement. The chemical ingredients extracted from broth are glycine and proline (collagen/ gelatin), calcium and phosphorus (minerals), hyaluronic acid and chondroitin sulfate (GAGs), and other minerals, amino acids and GAGs in smaller amounts

Due to its gelatin content the broth will become 'jellified' when kept in the fridge or remains liquid as room temperature. NEVER nuke in the microwave to warm up a few mins in a pan on a low heat is enough

Broth/gel can be fed to a pregnant bitch, a bitch who needs tempting following whelping, broth can be added to weaning meals and when a dog needs fasting due to diarrhoea or following injury or illness during convalescence etc

With unsurpassed flavour and body, Broth is a valuable food, a valuable tonic and medicine, it is the valuable nutrients from the matrixes of bone and cartilage, which create the substance called broth. Broth is healing and coating to the gastrointestinal lining

Broth is made from the bones of animals and has been consumed as a source of nourishment throughout the ages. It has been used historically for ailments that affect connective tissues such as the gastrointestinal tract, the joints, the skin, the lungs, the muscles and the blood as well as for colds and flu. It is a traditional remedy for the sick and weak

So what’s so speacial about broth?

Broth will contain the ingredients that are in bone. Covering and adhering to the ends of bones to form a joint, is cartilage. Therefore broth will also contain the ingredients that are in cartilage, so broth will be useful in the conditions such as arthritis, inflammatory bowel disease (colitis etc), cancer, the collagen in broth is also useful for soft tissue injury [including surgery] and cartilage and bone injury

Cartilage also stimulates B, T, and macrophage immune cells. Malnutrition (protein deficiency) is the most common form of immune suppression in the world. That is because the immune system is composed primarily of protein, including antibodies, receptors and chemical signallers.

Given that 80% of the immune system lines the gastrointestinal tract, the role of cartilage gains importance, since it can nourish both the gut and the immune system

Collagen is a scientific term for a particular protein in the body, It is also integral to cartilage formation and repair, along with GAGs. while gelatin is a food term referring to extracted collagen. Gelatin describes the collagen extracted into broth, when cooled collagen is rubbery and flexible

Since collagen is present in both bone and cartilage, it can be extracted from either of the two connective tissues and be labelled as gelatin. Bone broth differs from gelatin in that it also contains minerals and GAGS

Traditionally made stock uses bone and cartilage and produces a higher quality result. [It also produces a safer result considering that commercial gelatin contains small amounts of monosodium glutamate (MSG)]

Chondrin is an obsolete term for the gelatin like substance obtained from bone

Gelatin's ability to improve the digestion is well known, it is useful for both hyper- and hypo-stomach acidity. Gelatin is known to decrease allergic reactions, colic and respiratory ailments

Also if gelatin is extracted from bone, then marrow, where blood cells are produced is also extracted. Chinese studies have shown gelatin to increase red blood cell and hemoglobin count, increase serum calcium level, increase the absorption and utilization of calcium, and prevent and treat myotonia atrophica (muscle wasting)

Gelatin in broth can be considered for use in the following conditions: food allergies, maldigestion, colic hypochlorhydria, hyperacidity (gastroesophageal reflux, gastritis, ulcer, ) inflammatory bowel disease (colitis), irritable bowel syndrome, leaky gut syndrome, malnutrition, weight loss, muscle wasting, cancer, arthritis, calcium deficiency and anemia

The amino acid profile of gelatin includes Glycine 27.2 g/ 100 g, Proline 15.5 g/ 100 g, Hydroxyproline 13.3 g/ 100 g, Lysine 4.4 g/ 100 g, Hydroxylysine 0.8 g/ 100 g

Certain conditions increase the need for glycine, such as pregnancy where the growing fetus creates a demand for glycine that is two to ten times greater than normal, and two to ten times greater than the need for other amino acids

Broths are often used in modified fasting and cleansing regimes. In the fasting state, glycine is used for gluconeogenesis. During periods of fasting when no food or energy source is being consumed, the body breaks down protein tissues, such as muscle, to create energy from. If broth is consumed, it supplies an outside source of glycine, which limits or prevents degeneration during the fast

So this also makes Broth useful for fatigue, anemia, detoxification, blood sugar dysregulation, muscle wasting, wound healing, pregnancy and growth

There are other compounds in broth that gel besides collagen

The ground substance of cartilage is made of proteoglycans, huge sugar and protein molecules. Attached to a core protein are long strands of glycosaminoglycans (GAGs) also called mucopolysaccharides. These structures are naturally jellylike. As mentioned, the GAGs in cartilage are hyaluronic acid, chondroitin sulfate and to a lesser degree, keratin sulfate. Hyaluronic acid forms a central strand to which chondroitin and keratin sulfate bond

Hyaluronic acid is strongly negatively charged, which allows it to attract and bond a large amount of water. This molecule is therefore aptly entitled hydrophilic, or water-loving

Dr. Francis Pottenger, who researched gelatin in the 1930's, believed that this hydrophilic nature was at the root of gelatin's digestive benefits by attracting digestive juices to the surface area of our food. He coined the term "hydrophilic colloids" to describe this process

Hyaluronic acid is viscous and slippery. It lubricates joints and helps in wound healing by assisting migration of phagocytes

Chondroitin Sulfate is a jellylike substance which functions to support and provide adhesiveness. It also lines blood vessels

Bone contains calcium and phosphorus, and to a lesser degree, magnesium, sodium, potassium and sulfate. Bone is an excellent source of minerals. All of the minerals present in bone are macrominerals, which are essential for proper nutrition. The only macromineral not present in bone is chlorine

Minerals have numerous functions in the body beyond the composition of bone, which is why the body will rob the bones and tissues to maintain steady levels of minerals in the blood and other fluids

Deficiencies of minerals can be acquired, similar to vitamin deficiencies. There are two ways this can happen, lack of intake in the diet, or lack of absorption in the intestines. Broth can be an excellent remedy for both of these causes of mineral deficiency because it provides easily absorbed extracted minerals, plus promotes healing of the intestinal tract.

Minerals are essential to life but they are not easy to digest. In the stomach, the presence of hydrochloric acid is necessary to physically break down food, but also to extract elemental minerals from the food that is eaten.

A similar reaction takes place in the making of broth. An acid is necessary to remove the minerals from the bone. This is the purpose of using vinegar (acetic acid) when making broth. 'If inorganic minerals are removed by soaking bone in a weak acid such as vinegar, it results in a rubbery, flexible structure.' This rubbery flexible structure is the leftover collagen/gelatin. The chemical reaction that extracts the minerals is an acid base reaction, in which the vinegar is the acid, and the minerals are the base.

Broth can be useful in the following deficiency signs, symptoms and conditions: pain and inflammation, cramps, muscle spasms, epilepsy, allergies, pica, rickets, arthritis and any situation that creates bone loss such as immobilization

Collagenolytic agents cause the lysis of collagen, gelatin and other protein containing proline and should be avoided unless absolutely necessary, these include the overuse of antibiotics

Making Broth

(whole parts will be discarded when ready so it is fine to use cooked bones and carcass too)


Bones - from poultry, beef, lamb, deer etc (Fish and shellfish can also be used)
Raw bones, with or without skin and meat, use a whole carcass or just parts (good choices include feet, ribs, necks and knuckles)
Leftovers of a previous meal, with or without skin and meat

Highly cartilaginous parts of animals will be joint areas, like chicken feet and beef knuckles, trachea and ribs, or anatomy with a concentration of glycosaminoglycans, like hooves and skin

Water - start with cold water, enough to just cover the bones

Vinegar - apple cider vinegar, 2 tablespoons per 1 quart water

Combine bones, water and vinegar in a pot, let stand for 30 minutes to 1 hour then bring to the boil then reduce heat to a simmer, (Never leave boiling)

Reduce heat and simmer (6–48 hrs for chicken, 12–48 hrs for beef & lamb) It may be necessary to a small amounts of water to keep bones covered

To reduce cooking time, smash or cut bones into small pieces first
Strain and discard the bones & meat if any

Lave to cool and then place in the fridge once the fat has set remove it

Cold broth will gel when sufficient gelatin is present

Broth may be frozen for months or kept in the refrigerator for about 5 days

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Fere libenter hormines id quod volunt credunt

I always send away for any free samples. Not only just pet stuff. I like sending for the pet food ones however to see how the various brands differ in quality etc. They always come in useful for eg training treats when out walking, extra cat food for the strays, small bottles to take travelling

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