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In issue 285 -
Sprouting for parrots. By Jamie Gilardi – Executive Director of the World Parrot Trust
In issue 285 -
Parrot Therapy – How to give your birds the best experience. By Caroline Ashbolt
In issue 285 -
What we’re learning from the Healthy Bird Project. The Holistic Parrot by Leslie Moran
In issue 285 -
The good, bad and ugly – Philippine Cockatoo conservation. By David Waugh, Correspondent, Loro Parque Fundación
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Never Feed Raw Garlic, Onions, Leeks . . .

Never Feed Raw Garlic, Onions, Leeks . . .

Leslie Moran

These common vegetables belong to the onion genus, Allium, one of the largest categories of plants in the world. This genera was originally classified in the lily family (Liliaceae). However, in 2009 it was reclassified and is now the subfamily Allioideae of the Amaryllidaceae family.

Although plants are classified by their flower, and not their chemical constituents, members of the Allium genus - garlic (Allium sativum), chives (A. schoenoprasum), onions (A. cepa), shallots (A. oschaninii), leeks (A. ampeloprasum) and scallions (A. ascalonicum) all contain some amount of organosulfur compounds (organic compounds that contain sulfur). The sulfur compound content is unique for each plant species and can increase if elevated sulphur levels are present in the soil during cultivation.

Although onions are most commonly known for causing hemolysis (the destruction of red blood cells) in dogs, cats and horses, some of these sulfur-based compounds are also present in raw garlic.

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