So sorry to hear this - one of my boys has pancreatic insufficiency so we have issues here too
During the most recent flare up, the vet gave me Diarsanyl paste which seems to work faster than Pro-Kolin and more effectively - I'm now keeping some in the house.
Maintains intestinal function thanks to its unique combination of ingredients:
- Montmorillonite – coats and protects the intestines and absorbs toxins
- Na+, Mg2+ and K+ ions – helps maintain electrolyte levels
- Dextrose – provides an energy source for the intestines
This unique palatable vanilla flavour paste formula is more effective than pills or powder
I get mine from
http://www.vetuk.co.uk/index.php?main_page=product_info&products_id=30
I also make up my own version of Hills ID - the recipe came from a booklet they produced some years ago which contained home made versions of their diets
Measurements are USA cup measures but I've added my conversions!
Recipe 1 Highly Digestible diet for Dogs - cottage cheese and egg are very easy to digest
1/2 cup farina cooked to make 2 cups {Semolina, Cream of Wheat}
80g
– bring 400ml of water to the boil in a large saucepan, sprinkle in the semolina stirring constantly. Cook for 5 to 6 minutes.
1 1/2 cups creamed cottage cheese
375g
1 large egg hard cooked {preferably free range}
2 tablespoons Brewers yeast – I use Engevita, produced by Marigold - from health food shops.
3 tablespoons sugar
1 tablespoon veg oil
1 teaspoon potassium chloride – available from E-bay
1 teaspoon dicalcium phosphate – currently trying to locate, only seems to be available in the US.
1 teaspoon calcium carbonate – available from E-bay
Cook semolina {according to directions on packet including any salt}. Cool. Add remaining ingredients to semolina and mix well. Yield 2 lbs approx. I give this amount to Cruz {9.5kg dog} over two days.
**Add a balanced supplement which fulfils the canine MDR for all vitamins and trace minerals eg SA37** {or a more natural supplement such as The Missing Link.}
I actually make my own cottage cheese now too, as it's difficult to obtain here - I confess that I've never liked cottage cheese before, but this is actually nice
Supplies needed to make cottage cheese
- Earthenware crock pot or stainless steel pan
- A dairy thermometer
- A long spoon
- A large pan larger than your crock to serve as a double boiler
- A long handled knife
- Measuring cups and spoons
- A colander
- Cheesecloth
- A mixing bowl
- Four tablespoons of unflavored yogurt
Make cottage cheese - Clabber the milk
Pour about a gallon of pasteurized milk into your crock pot or stainless steel pan. Heat the milk to 80 degrees Fareneheit using the double boiler method with your second crockpot to prevent scalding. Add four tablespoon of unflavored yogurt to your milk and mix thoroughly. Allow the mixture to sit at 80 degrees Farenheit until the milk is clabbered. This may take up to twelve hours to be complete. If you cover the bowl, do it with a thin covering that allows good airflow. When the milk has clabbered, you should see curd, a thick cheesy substance at the bottom of the bowl and watery liquid at the top of the bowl, which is the whey. You're ready to proceed to the next step when you can insert a knife into the center of your bowl and it comes out clean.
Make cottage cheese - Cut the curd
Use your long handled knife to cut the curd into two inch cubes. This will allow more of the whey to separate out. Allow the cut cubes to sit for 15 minutes before stirring them gently using your hands.
Make cottage cheese - Heat the curd
Using the double boiler method, heat the curd over boiling water very slowly to 115 degrees Farenheit. Do not exceed this temperature to get the best quality cottage cheese. Hold the curds at 115 degrees Fareneheit for twenty five minutes, stirring gently every five minutes. Your curds should now be firm to the touch.
Make cottage cheese - Strain the curd
Line your colander with cheesecloth to prepare to strain the curd. Pour the curds into the cheesecloth lined colander and allow the whey to drain. Lift the cheesecloth carefully out of the colander to allow any residual whey to separate out. Rinse the curds that remain with cold water.