Euthanasia Alternative: Pet Hospice

Monday 16 February 2009




Up until just a few years ago, people had one treatment option for their terminally ill pets–euthanasia–and the average veterinarian thought it better to get it over with sooner rather than later. But if Eleonora Babayants had listened to the veterinarian who advised her to put her dog Lima to sleep immediately, she and Lima would have lost out on their additional three years together. Instead of euthanasia, Babayants elected to care for Lima at home, using a relatively new program for dying pets called “pet hospice.” Pet hospice allows a dying animal to live out the rest of its life at home, pain free and surrounded by its loved ones.

“Human hospice and pet hospice are very similar ideas, because pet hospice is modeled on human hospice programs,” says Kathryn Marocchino, president and founder of Nikki Hospice Foundation for pets, a nonprofit organization that links sympathetic veterinarians with pet owners and provides education and advocacy concerning pet hospice. “The basic tenet is that you live each day until you die, and you make the best of it. And in both humans and animals, making the best of it revolves around pain management,” she says.

Veterinarians who are willing to work with individual clients to provide pet hospice at home can help train owners to deal with many of the day-to-day tasks that make caring for a dying pet so difficult. These include keeping the pet out of pain, teaching owners how to administer medications at home, even shots and IVs, instructing owners on how to keep wounds clean and prevent bedsores, and providing other suggestions to keep the pet comfortable.

“The pet owner needs a vet who is willing to support the owner with anything that may arise when taking care of a dying pet,” Babayants says. “In the case of my vet, she was willing to provide the hospice care for me.” She said, “If it gets to the point where I need to come to the house and help, I will.” Babayants says that although it was a bit intimidating for her, she learned how to give Lima fluids under the skin, administered shots, and learned what signs to look for to keep the dog out of pain. “The owner has to be willing to learn these basic medical techniques, but with the support of a vet who is willing to help, I found I could do anything I needed to,” Babayants says.

Another option for pet hospice care is frequent in-home visits from people trained in end-of-life care, like the veterinary students who participate in the Colorado State University’s College of Veterinary Medicine and Biomedical Sciences Pet Hospice program. From a medical point of view, it can be difficult and scary to have a terminally ill pet at home, according to Co-Team Manager of CSU’s program, Christie Long, “especially if they require a lot of support, like administering fluids for rehydration, giving medications, keeping feeding tubes clean. It’s so stressful for a sick animal to be brought into the clinic, so we can have a much less stressed patient if we can keep the pet comfortable at home.”

CSU’s hospice service is one of the only formal programs in the country to offer structured in-home hospice care, free of charge, but many other veterinarians are willingto work with owners on an individual basis to provide hospice care to pets. Nikki Hospice Foundation for pets offers no in-home services itself, but it offers referrals to a network of willing pet hospice veterinarians across the country.

When to say goodbye
Sometimes pet owners are so subjectively devoted to the idea of keeping their pets alive that they can’t see when it’s time to let go. According to Long, it’s the responsibility of the hospice team to carefully assess the animal’s pain level and encourage owners to make the decision to euthanize when the pet can’t be kept pain free. “One of our standards for accepting a pet into the hospice program is if the animal can be made comfortable at home, because we don’t want to assist you with keeping an animal alive who’s in pain,” Long says. “And sometimes, when the animal no longer can be kept out of pain and has no quality of life, then euthanasia can often be the best gift.” While the CSU team will never force euthanasia, they will withdraw from a case if they feel the animal is suffering needlessly and they can’t persuade the owner to choose euthanasia.

The Nikki Hospice Foundation for pets takes a slightly different approach, advocating for the owners’ right to choose how and when their pet dies, including the right to refuse euthanasia altogether. Marocchino founded the organization out of her own grief at finding no end-of-life assistance when her beloved cat, Nikki, was dying of acute feline kidney failure. Marocchino had taken Nikki to an emergency animal clinic, where vets pressured her to euthanize Nikki on the spot.

Instead of putting Nikki to sleep immediately, Marocchino took her to the University of California Davis, where they also recommended euthanizing the cat. “I had trained as a human hospice volunteer the year before, and so I kept asking if we couldn’t do some kind of home hospice care,” Marocchino says. “I was looking for pain management at home, but there just wasn’t anything they could offer me. So in the end, we made the decision to euthanize her there at UC Davis, on a cold steel table.” Marocchino, extremely traumatized by the event, walked away deciding then and there to help found a pet hospice foundation so that no one would ever have to go through what she had just suffered.

Despite the organization’s stance on freedom to choose euthanasia or not, Marocchino is clear that she personally believes the owner should let go when a pet cannot be kept pain free. “The point isn’t to just extend the animal’s life, it’s only if you can take advantage of that quality time,” Marocchino explains. “If the pet can’t be kept out of pain, or if it’s comatose, then it’s time to let go.” But the main point she makes is that the choice must lie solely with the pet owner–not with the veterinarian or even the hospice providers.

Grief, but no regrets
When you talk to owners who have gone the hospice route, they share one clear trait: They have no regrets. Nancy Haugen, an assistant clinical professor at the University of California at San Francisco School of Medicine, who chose in-home care over euthanasia for her dog, Brinn, says pet hospice allowed her to focus on her dog’s needs and encouraged her to follow her own intuition for his care. “When you can just focus on your own instincts, and on the animal’s instincts, that ends up creating a situation where there’s no regrets,” Haugen says. “Pet hospice gives us permission to trust a really old primitive part of us, and to trust the nature of the dog or cat. It allows a powerful end-of-life experience where there’s sorrow and grief, which is very natural, instead of trauma and regret.”

When Babayants chose the challenging path of pet hospice for her dog, Lima, she had no idea what she was getting herself into. But with the help of her regular veterinarian, Babayants was able to keep Lima comfortable so they could enjoy their final time together. “She had a very happy three years, she didn’t suffer, she ate, she went for long walks,” Babayants says. “The best doctors in the whole world, when they tell you how long your pet has to live, can’t really know for sure. We would have lost those three years together if I’d just put Lima to sleep. When she passed away, I was in terrible grief, but I never felt any regret.”

For more information:
Nikki Hospice Foundation
CSU’s Pet Hospice Program
The American Association of Human-Animal Bond Veterinarians

Easy Greening: Water Bottles

Friday 6 February 2009

Easy Greening: Water Bottles

It is estimated that Americans will drink more than 30 billion single-serving bottles of water this year. Since these bottles are non-returnable, two million tons worth of that everlasting plastic will end up in landfills–and roads, and beaches, and streams. Refilling used plastic water bottles offers a number of safety risks; so just how are we supposed to responsibly quench our thirst on the go?

Plastic water bottles are non-returnable and since they are generally used away from the home they rarely see the inside of a recycling bin. Most water bottles are made of polyethylene terephthalate (PET) and have a lower recycling rate than any other common packaging materials, according to a report by the Container Recycling Institute (CRI). The quick solution many have adopted is simply refilling plastic water bottles from the tap—but alas, these bottles are not made or regulated for reuse and quite possibly don’t have the physical characteristics required to be safely reused.

Along with the possibility of bacterial contamination is the risk that PET is likely to leach some ugly little phthalates (known hormone disrupters) into your water. Harder polycarbonate (PET 7) bottles, like those used by hikers, can leach a known endocrine disruptive chemical, bisphenol-A (BPA), according to research published by the journal Current Biology.

Solution: Get yourself a nifty eco-friendly, safe, reusable water bottle. Look for one made from aluminum or stainless steel, inert materials that have 0.0 percent leaching. Fill it up with filtered water from your tap, and you’re good to go. Is it as convenient as buying a frosty plastic bottle of water when your thirst summons? No. But will it save you money, protect your health from leaching toxins, and make the planet a better place? Yes! So go ahead, quench in peace…

Sigg Swiss Engineered Water Bottles

Klean Kanteen

Power Up Your Diet For 2009

Monday 5 January 2009

Are you or a loved one feeling fatigued after the holidays? While part of it may be from all the celebrating, part of that dragging feeling may be coming from your diet.

It's easy to let a healthy diet slip away during the holidays, but it is equally important to take stock of what you are eating and make sure you are getting a healthy balance of nutrients. Vegetarians may feel particularly sluggish and fatigued if they are not getting enough iron in their diets.

Foods rich in iron include beans, lentils, iron-fortified cereals, dark green leafy vegetables, dried fruit, nuts and seeds. Make sure you get enough iron to power you through the new year! For today's Action, try a tasty recipe for iron-rich lentil almond burgers.


Lentil Almond Burgers

While I'm not a huge fan of vegetarian or vegan meals (I have a tolerance factor of zero for icky foods), these vegetarian burgers are just the thing to have on hand if you’re rushing around or have company for the holidays. Keep them in the fridge or freezer, and pull them out to have on buns or on their own with sliced tomatoes and relish. Or try them with roasted potatoes and roasted broccoli.

INGREDIENTS
6 cups water
1 cup brown lentils or green French lentils (see note)
2 tablespoons extra-virgin olive oil, divided
3/4 cup finely chopped carrot
1/3 cup finely chopped shallots (about 2 medium)
1/3 cup finely chopped celery (about 1 stalk)
1/4 cup sliced almonds
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large egg yolk, lightly beaten (or flaxseed substitute)
1 tablespoon lemon juice

1. Bring water to a boil in a large saucepan. Stir in lentils, reduce heat to medium-low and simmer until very tender and beginning to break down, about 25 minutes for brown lentils or 30 minutes for green lentils. Drain in a fine-mesh sieve.

2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add carrot, shallots and celery and cook, stirring, until softened, about 3 minutes. Add almonds, thyme, salt and pepper; continue cooking until the almonds are lightly browned, about 2 minutes. Transfer the mixture to a food processor; add 1 cup of the cooked lentils. Pulse several times, scraping down the sides once or twice, until the mixture is coarsely ground.

3. Transfer to a large bowl; stir in the remaining lentils. Let cool for 10 minutes. Mix in egg yolk (or flaxseed) and lemon juice. Cover and refrigerate for 1 hour.

4. Form the lentil mixture into 5 patties. Heat the remaining 1 tablespoon oil in a large non-stick skillet, preferably cast-iron, over medium-high heat. Add the patties and cook for 3 to 4 minutes. Turn gently and continue to cook until lightly browned and heated through, 3 to 4 minutes more. Serve immediately, or allow to cool then freeze.

Note: French green lentils are smaller and firmer than brown lentils. They cook more quickly, too, in about 20 minutes. They can be found in natural-foods stores and some larger supermarkets.

Nutrition per serving: 228 calories; 9 g fat (1 g saturated fat, 6g mono unsaturated fat); 41 mg cholesterol; 27 g carbohydrates; 11 g protein; 7 g fiber; 276 mg sodium; 467 mg potassium.

Nutrtion Bonus: Folate (53% daily value), Vitamin A (50% dv), Fiber (40% dv), Iron (20% dv), Potassium (16% dv).

1 Carbohydrate Servings.

Exchanges: 1 1/2 starch, 1 very lean meat, 2 fat (mono).

YELLOW PEPPER RELISH
A colorful relish for the burgers, this is also great stirred into nonfat yogurt for a vegetable dip or combined with light mayonnaise for a zippy salad dressing.

INGREDIENTS
3 cups water
3 yellow bell peppers, seeded
2 medium onions, peeled
1/3 cup maple syrup
1/3 cup cider vinegar
1 1/2 tablespoons frozen pineapple juice concentrate
1/4 teaspoon salt
1 serrano chile or jalapeno pepper, seeded and minced (optional)

1. Put water on to boil in a medium saucepan.

2. Meanwhile, shred peppers and onions with the large-hole side of a box grater into a large bowl. Finely chop any remaining pieces of onion or pepper and add them to the bowl. Cover with the boiling water and set aside for 10 minutes. Drain in a large colander for 5 minutes (don’t squeeze out any moisture).

3. Place the shredded vegetables, sugar, vinegar, pineapple juice concentrate, salt and chile (or jalapeno), if using, in a large saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium-low and gently simmer until thickened and tender, 25 to 30 minutes. If the mixture gets too dry before the peppers are tender, add water, 2 tablespoons at a time. Refrigerate, uncovered, until chilled, about 2 hours.

Visit EatingWell.com for free quick and easy healthy recipe collections!