Chapter 2: Raw vs Cooked — Which Is Better?
Raw feeding (BARF-style) appeals to many owners, but in Malaysia it carries real risks: raw chicken is commonly contaminated with Salmonella and Campylobacter, and our warm kitchen temperatures let bacteria multiply quickly. Freezing does not reliably kill these organisms. Raw meat can also shed bacteria onto floors, sinks and children's hands. Cooked fresh food is generally the safer starting point — gentle cooking (boiling, steaming, light baking) kills pathogens while preserving most nutrients, though some vitamins degrade and bones must never be cooked. If you choose raw, source from reputable suppliers, keep meat frozen until use, thaw in the fridge, disinfect surfaces, and never leave bowls out in the heat. Households with young children, elderly members, pregnant women or immunocompromised pets should lean strongly toward cooked. Whichever route you take, balance is non-negotiable — raw and cooked meals both need proper calcium, organ and vitamin planning.