Monthly Archives: June 2013

Six months PLUS later: writing the blog….and comparing notes…

Stock on plate

So, now that I’ve started the blog….I’ve found a few others whose dogs were diagnosed AND we’ve compared our stories and findings….
Zoe’s symptoms actually waxes and wanes…it actually corresponds with how “gelled” the stock actually is!

My amazement is this…2 others have dogs with hepatocutaneous syndrome have experienced the same issue with symptoms…if they continue to feed their dogs the more “dense” stock, the symptoms actually subside and when the stock is more “loose”, the symptoms may come back!!!

the article by Dr. Ray Peat

More on the chicken stock….


So, confession here: I feel like I’ve either REALLY accomplished something if my stock congeals OR i feel like I’m the biggest loser, if its just so-so!! I have happened on the following recipe using the crock pot: (btw, I’m feelin’ pretty good right now!)

About 6 chicken thigh/leg quarters with back meat, placed in crock pot and fill with water to about an inch from the top (usually not enough water to completely cover the chicken, just ’cause there isn’t enough room in the crock pot). I cook it on low for about 6-8 hours and let the meat pretty much just fall off the bones, set it aside for her meals and then put the liquid that’s left in the crock pot (as well as the bones) in the fridge to cool overnight–I just keep it in the crockery part and place a towel down on the fridge shelf, so the hot crock on the cold shelf doesn’t cause a “disastrous outcome”
I then warm it slowly the next day in the crockpot until it can be turned on low again and let it heat up (1st on warm, then changing to low) for about 1-3 hours–I’ve even poured up the liquid, straining out the bones except for enough liquid to cover the bones and cooked them an additional 3-4 hours and wow!! I got stand-up-on-its-own stock!! The photo really doesn’t do it justice!!

I’ve just recreated my recipe again and I wonder if cooling the stock in the fridge in the crock pot allows for the bones to leach out more collagen than when it’s not cooled in the process???? I seem to be getting great stock with the current technique, so I hope it continues!!

Stock in made of collagen, which is made up of amino acids, which are the “building blocks” of protein! Just what the Zoe-bird needs!!

Hepatocutaneous syndrome: it’s in the nutrition! (Chicken stock 101)

Stock in jar

June 1, 2013

The last couple of batches of chicken stock didn’t actually “gel”. I didn’t really think that much of it, I just gave her more, as I considered it just more dilute than what I was making before. During that 2 week period I also backed off the amount of food I was giving her, as she gaining a bit more weight (I don’t need an obese dog with paw lesions!!) weeeelll, you can imagine where I’m going…..lip lesions came back…just a little, because we are rubbing on her (every day) to make sure there is nothing there, we found them with our fingers before they were visible!

So, we went back up on the protein: in this case, chicken! Also realized that both carrots and beets have amino acids in them–she already gets them as part of her diet, but had no idea they contained some of the amino acids that Zoe SO needs!

I also started looking for recipes to make better chicken stock and remembered that I had had success with leg/thigh quarters with back meat. Got that cooked up in the crockpot right away, just put the chicken quarters in the crockpot, covered with water and pulled the meat off after cooking on low about 6-8 hours and let the bones cook in the broth another 6-12 hours. At this point, it’s not scientific with the cooking times, but apparently, those “little bones” they make up the spine are REALLY important, ’cause when I strained the golden liquid off into glass jars and let in cool in the fridge at least 6 hours, it made great gelatin (the exact consistency as Jello!). I just let the fat rise to the top and scoop that off and I’m left with the golden goodness of the chicken stock!! I just warm it in the microwave and pour it over her food. (She also gets her eggs–2 of them twice a day with the egg whites cooked in the gelatin in the microwave). I use about 1/3 a cup of gelatin and separate the eggs, cooking the whites 1 minute and 25 seconds in the gelatin–make sure you cover the container or you’ll get the opportunity to clean your microwave afterward!

Zoe’s lip lesions are gone again and this time, NO paw involvement!

Hepatocutaneous syndrome: veterinary medicine has limited options


May 20, 2013

Zoe’s diet now consists of: chicken, sweet potatoes, green beans, carrots, beets and of course, chicken stock! She loves to eat again and loves to walk down the street to the end of the block and back! She gets so excited to get to go for “the walk”, its hard to believe that just a few months ago, we thought we were out of options!