SKU: 10238589305

ORIJEN ORIGINAL DRY DOG FOOD 無穀物雞肉 (成犬) 配方

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ORIJEN ORIGINAL DRY DOG FOOD 無穀物雞肉 (成犬) 配方85% 2 3 1 3 6 10 90 38 42% 20% 90C90C65C135C90C3010% Orijen is is designed to emulate the natural diet that dogs and cats prey on in the wild. That means Orijen has no grain, and the meat content is very high at 80 85%. The fresh meat included in Orijen are all free ranged, hormone free, non frozen and delivered to our kitchen fresh every day. Unlike other petfood, Orijen is processed with low temperature to retain the meat juices and natural

渴望一直不惜成本堅持提升肉含量,在自然界中,貓狗的祖先們是從不需要額外的做維生素或礦物質補充,動物們透過自然的生理本能攝取身體所需的營養。而渴望的完整獵食便是反映貓狗千年來的進化,融合新鮮肉、內臟及軟骨,從自然中攝取所需的營養。依照這樣的理念,研發出可提供貓狗完整的營養所需的寵食並且保證高利用率。堅持使用野生放牧動物,沒有抗生素囤積問題。 

而且犬貓無唾液澱粉酶,不適合食用含大量澱粉的食物,因此當時物中含大量碳水化合物時,必須倚賴胰臟和小腸分泌大量澱粉酶,也加重胰臟負擔、增加糖尿病的可能性。 

  • 肉含量提高至85% 
  • 2/3 新鮮肉品、1/3 烘培脫水肉品 
  • 6種以上新鮮肉類提供了完整獵食所需的必須營養素 
  • 渴望天然糧成分標前10項皆為放牧禽類、野生獵捕魚種 
  • 採用人類食用等級之食材,90度烘乾脫水肉品,鎖住營養、保留完整風味 
  • 豐富營養的肉蛋白提升至38-42% 
  • 碳水化合物不超過20%,採用低碳水化合物、低升醣食材 
  • 符合完整獵食比例原則,採用多樣新鮮肉類提供天然營養素,因此渴望僅有『鋅』為添加 物。 ※ 六種魚額外添加『銅』 
  • 來自原產地的肝臟肉品,在渴望自家廚房冷凍乾燥,注入更自然的風味 
  • 渴望全系列所有產品皆在自家廚房生產製造,不委外製造、也不替他品牌代工 


渴望使用未加工之新鮮肉並突破了新鮮肉製成乾糧的困難,全程不添加任何一滴水,使用低溫90°C製成,保留了新鮮食材中最珍貴的營養。提供給犬貓所需的優質飲食。通常:90°C控溫殺菌法,可保留食品的風味及營養。所謂的低溫殺菌是在65°C以下,也是常聽到的巴氏殺菌。而135°C超高溫殺菌較常發生營養流失的情況。渴望乾糧使用90°C超過30分鐘的烘培並且把水份降低至10%以內,是符合正常殺菌標準。 

Orijen is is designed to emulate the natural diet that dogs and cats prey on in the wild. That means Orijen has no grain, and the meat content is very high at 80-85%. The fresh meat included in Orijen are all free-ranged, hormone free, non-frozen and delivered to our kitchen fresh every day. Unlike other petfood, Orijen is processed with low temperature to retain the meat juices and natural nutrients, that is why the palability of Orijen is exceptional.

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SKU: 10238589305

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Compgenius44
Chelsea, US
★★★★★ 5
Found answers to some of the questions I have had for many years!
Format: Kindle
I have known that we have at least one spirit guide. My spirit guide literally saved my life in 1977. Had I not listened to him, I would not be here right now. Four acquaintances of mine were killed a few days later and I would have been with them.
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leslie self
Phoenix, US
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This is the best medium ship book
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I love this book because it's not just a bunch of stories. It tells you what and how to do!
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Reviewed in the United States on February 15, 2025
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Draper, US
★★★★★ 4
Concise Book
Format: Paperback
I had read and felt her energy from her other book, Astral Travel for Beginners, and I loved that book! So, I bought this book. This book feels less personalized for me and more general but if you want a quick and concise book on this topic you might like that. I think a book of approximately 100 pages would be more reasonably priced at $7 versus $10 as well.
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Reviewed in the United States on November 19, 2024
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mah jongg lady
Port Orchard, US
★★★★★ 5
Great book!
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I absolutely love this book! This is a very simple book but incredibly informatively written. Thoroughly enjoyed it!
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Reviewed in the United States on March 4, 2025
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historybuff87
Alexandria, US
★★★★★ 5
Flavor-packed and accessible recipes
Format: Hardcover
This book delivers. It is structured sensibly, with categories for Snacks, Salad, Carbs, Surf & Turf, Chicken, Veg, Sandos (sandwiches), Breakfast, and Sweets. The ingredient lists are broken down by category, making it easy to identify the produce, dairy, protein, and pantry ingredients you need to assemble, and ingredient prep is thankfully built into the recipe directions, rather than the ingredient lists, so there's no time wasted as you cook. The recipes are mouth watering and have relatively short but impactful ingredient lists, and are written in an accessible voice that helps the reader learn why certain choices were made. For example, the recipe for "Shells, peas & buttermilk" instructs: "Stir in a small handful of grated pecorino—this isn't a cheese sauce, so don't go too crazy here. We want to really taste the peas and mint—the cheese is there more as seasoning. The sauce should still be quite loose and brothy." These small notes help the home cook understand what the final outcome should look and taste like, beyond just the ingredient list and measurements. And the videos and audio cook-along notes are an entertaining addition that make you feel like you have Molly cooking alongside you in your kitchen—definitely an innovation over the many other cookbooks I own. As Molly notes in the foreword, the recipes are all purposefully balanced with hits of fat, acid, and (for some) spice. Most of the recipes are not exactly healthy—many call for butter, cheese, heavy cream, and/or oil—but after cooking a few recipes already, I can say that these ingredients pay off in the final product. There are a large volume of recipes in this book, which I prefer over more minimal books—you'll probably find something that sounds good to you. Recipes that stood out to me include Sizzled [store-bought] Dolmas with Yogurt and Brown-Buttered Pine Nuts; Sizzled Seedy Tomato Salad; Marinated Zucch & Mozz with Fried Sunflower Seeds; Drunken Cacio e Pepe; Grandma Pizza with Morty-D & Peperoncini Pesto [using store-bought pizza dough]; Broken Noodle Bolognese; Rigatoni with Creamed Leeks & Chive Bread Crumbs; Crispy Orecchiette with Spicy Sausage & Collard Ragu; Tangled Leek Pizza; Rarebit Mac 'n' Greens [why does a rarebit mac & cheese not exist already? brilliant]; Skirt Steak with Juicy Tomatoes & Salsa Macha; Crispy Salmon with Coconut Rice & Crackle Sauce; Hot Sauce-Braised Short Ribs with Winter Squash; Miso-Braised Chicken & Leeks; Chile-Braised Half Chicken with Caper Chimichurri; One Pot Chicken Mujadara; Curried Lentil & Sweet Potato Pot Pie; Spicy Green Fregola with Spicy Yogurt; Dilly Beans [canned white beans] & Burrata with Frizzled Shallots; Spicy Coconut-Smothered Green Beans; Sunken Drunken Apple Cake; Black Sesame Rice Pudding Brulee; Maple Ricotta Munchkins; Baklava Ruffle Pie... I could go on. IMO this book is an improvement over Cook This Book, which featured good basic recipes but fewer innovative flavor combinations. I have fairly specific standards for recipes I actually want to cook—they should be doable within 30-60 minutes, include mostly ingredients I already have on hand, and promise better flavors than I could come up with myself—and nearly every page in my copy is dog-eared, which says a lot. A minor note: The serif retro header font is difficult to read, the font size of the recipe text is small, and the page margins should be larger. But it's worth breaking out your readers.
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Reviewed in the United States on October 17, 2023

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