Frank Amato Webboard User Reg: 12-04-2001
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I was talking to my mother-in-law the other day.She has been feeding a homemade diet for years. She told me to use a buffered Vitamin C(Esther C) because regular Vitamin C will cause stomach ulcers over time(unsure of timeframe).Has anyone else heard of this?
Second question for people with tiny dogs(big dogs are easy). How much iodine for a 4lb. dog?
Thanks in advance.
As far as I know, foods don't cause ulcers, only aggravate the symptoms. The common peptic variety, in fact, is caused by a bacterial infection.
Buffering C is to neutalize the acidity. First, ascorbic acid as a "weak" acid, and given with food, not particularly concentrated, nor is the exposure prolonged. But that's all a moot point anyway since, secondly, if the stomach can't handle that, it has no business pumping out all that hydrochloric acid (a "strong" acid to which the stomach IS chronically subjected).
Frank Amato Webboard User Reg: 12-04-2001
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I see whee you are coming from with the acid idea. But on the other hand if you keep adding acid to an already highly acidic area of the body, it can only be so long before the tissue begins to break down.The stomach lining is only designed to withstand stomach acid.JMHO
*If* acid were to have any bearing here, it would not hinge on the volume, but the ph...I believe.
Let's say you have a theoretical bucket capable of withstanding an acidity of 1.0. This bucket is half way full of acid with a ph of 2.0.
Let's say you fill up the bucket to the brim with a weaker acid...let's say it's 3.0. The net ph is 2.5...and that's actually less acidic than the undiluted bucket contents, despite adding a greater absoloute volume of an acidic substance. The bucket integrity is still fine and dandy.
Also, keep in mind that one's stomach mucous isn't some static entity like a block of marble sitting out in the elements. It's a dynamic thing like all almost all body processes...in a constant state of sloughing and renewal.
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