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Ethoxyquin is an oxidizer and is not heat stable. It starts to break down at 82 degrees (farinheit) and at 182 degrees, 60% is gone. My best guess is that in normal processing, there isn't any left but in those brands that advertise their special "low temp" cooking, I would want to see a statement that their food and their product sources were ethoxyquin free. They are only required to add it to the label if they add it to the food--if it's already been added to their product sources prior to their purchasing them, they don't have to declare it.
More interesting, although a lot of site state that eq is prohibited in our food, that's simply untrue. Permitted levels are 5 ppm from use in forage crops - In uncooked fat of meat from animals except poultry - 3.0 ppm - In or on uncooked liver & fat of poultry; 0.5 ppm - In or on uncooked muscle meat of animals; 0.5 ppm In poultry eggs .05 ppm - In animal feed, fish food, and canned pet food - 150 ppm.
In chili powder, ground chili, cayenne and paprika - 100 ppm. Fish is also allowed to have it (another reason not to eat bait (oops, some people call it "sushi"). There is also some allowable as pesticide residue. You can find the allowable limits on fish and residue on the FDA website too. (This is where the above allowable parts per million came from).
<span style="color: #FF0000">This means, if you're feeding raw, your animals may still be getting some ethoxyquin.</span> And if you eat a lot of spicy food, you may be getting as much as your dogs. Comforting thought, hmmmm?
More interesting, although a lot of site state that eq is prohibited in our food, that's simply untrue. Permitted levels are 5 ppm from use in forage crops - In uncooked fat of meat from animals except poultry - 3.0 ppm - In or on uncooked liver & fat of poultry; 0.5 ppm - In or on uncooked muscle meat of animals; 0.5 ppm In poultry eggs .05 ppm - In animal feed, fish food, and canned pet food - 150 ppm.
In chili powder, ground chili, cayenne and paprika - 100 ppm. Fish is also allowed to have it (another reason not to eat bait (oops, some people call it "sushi"). There is also some allowable as pesticide residue. You can find the allowable limits on fish and residue on the FDA website too. (This is where the above allowable parts per million came from).
<span style="color: #FF0000">This means, if you're feeding raw, your animals may still be getting some ethoxyquin.</span> And if you eat a lot of spicy food, you may be getting as much as your dogs. Comforting thought, hmmmm?