Introduction

Upset tummy’s, runny poops, allergies, and antibiotics are sometimes a visitor to our pets, but there are many way to help this. One is to figure out the cause and fix it, and two is to use pre+probiotics. These two “supplements” are crucial when your ferret is ill, on antibiotics, or has other compromising issues effecting the body/gut. The gut is where 70%-90% of an animals immune system lies; without a healthy, strong gut there is not healthy, strong immune system to protect the animal. In order to keep a gut healthy and give its a vast, healthy gut microbiota flora [Gut Microbiota Flora - a colony of millions of good organisms—like bacteria—that aid in the nutrient absorption, immune system integrity & strength, and overall regular body maintenance of homeostasis] one must treat this system with the utmost care. To do this, biologically appropriate healthy foods are necessary to create these beneficial bacteria and give them a function in the body, as well as supplements to feed and replenish this important and beneficial colony in the body. This allows the body to create these colonies of bacteria, to maintain these colonies prebiotics to feed on is necessary to maintain a healthy gut.

What are PreBiotics?

What exactly are Prebiotics and what do they do? Prebiotics are food for the good bacteria living in your body; it is generally food your gut cannot digest leading it to rest in the lower gut where good bacteria feeds and thrives off the food. To break it down further, Prebiotics are soluble, indigestible fibers contained in some foods that lay and ferment in the colon creating short chain fatty acids that aid in supporting gut health and lowering inflammation; this indigestible, fermented, soluble fiber is food for the good bacteria in the gut. Prebiotics are essential for probiotics to work at their fullest—they are necessary to keep a healthy gut flora, have a strong immune system, and build the body’s natural resistance to harmful pathogens. Some examples of prebiotics are:

Garlic

Asparagus

Dandelions

Oats

Barley

Mushrooms

These are just a general list of prebiotics but, obviously not all are okay for ferrets to eat; for example Oats and Barley should not be consumed by a ferret! I will list some safe prebiotics later in the post.

Prebiotics are needed to allow probiotics or the natural gut flora of the ferret to thrive and work at its best. Think of this, your ferret has to eat to live and thrive since they are a living creature. The body is made up of many living parts and many organisms live in and on all our bodies and animals bodies; without them we would be ill, unhealthy, and susceptible to diseases and weakness. The gut is very important! And so are the good organisms living in it. Providing prebiotics or food for the good bacteria in the gut allows the bacteria to get the proper sustenance they need to do the job they have to; and do it well. But, what else do prebiotics do?

Prebiotics once broken down by the microorganisms in yours or your ferrets gut become fermented and short-chain fatty acids which provide amazing health benefits depending on the prebiotic used as all prebiotics are different. Picture eating meat, eating beef versus chicken will have different nutritional values and effects once broken down in our body; this is the same with food provided for the good bacteria. Mostly, the fatty acids released aid in immunity, providing energy, aid in mucus production and with inflammation.

What other benefits do they pose?

Prebiotics also aid in the regulation of bowel movements, the absorption of phosphorus and calcium in the bones, improves the immune system, and much more depending on the prebiotic used. Each prebiotic will provide different benefits.

Why do certain foods or prebiotics work?

Prebiotics are high fiber foods, but it has to be a certain kind of fiber known as fermentable soluble fiber. Some of the most common prebiotics found for everyone are in resistant starches (oats, barley, legumes, etc.), inulin (garlic, asparagus, chicory root, etc.), pectin (carrots, green beans, raspberries, etc.), chitin (mushrooms), hemicellulose (mushrooms), xylans (mushrooms), and others; but many of these are not safe for ferrets—I will discuss later which are safe for our furry mustelid friends!

What are Probiotics?

Now that we know what prebiotics are, what are probiotics?

Probiotics are foods or supplements that have or are beneficial microorganisms, or good bacteria, that are meant to help restore the body’s microbiome. They are best taken when the body is out of balance, in dysbiosis, needs a boost of the immune system and a restoration of the gut microbiome.

What is in probiotics?

Depending on the brand and species intended, probiotics will contain either yeast and/or one or more strains of beneficial bacteria found in the species gut flora. Considering the sheer amount of strains and types of bacteria in the gut, a probiotic that is species appropriate and has a plethora of strains of bacteria is ideal to get the most out of a probiotic. Just treating, feeding, or adding one strain of bacteria is not beneficial considering there are billions of beneficial bacteria that need to be added, treated, and sustained in the gut. It should be noted that live bacteria probiotics have a hard time passing through the stomach due to stomach acid leading to fewer clusters of the good bacteria actually making it to the gut. If a probiotic with billions of good bacteria per cpu is great for ensuring the probiotic makes it to the gut as well as other methods mentioned later.

What are the types of bacteria found in a ferrets gut flora? In this study, 5 species had their fecal matter analyzed and tested to compare and identify the types of bacteria present in the gut. For a ferret, these were the prominent types of bacteria found:

Firmicutes, Bacteroides, Fusobacteria, Actinobacteria, Proteobacteria, and a small amount of Verrucomicrobia compared to humans in the study A glance at the gut microbiota of five experimental animal species through fecal samples

One should keep in mind that this study was more than likely performed on ferrets who eat commercial food (aka kibble); so the gut flora of the ferrets in this study will vary from that of a raw fed or wild ferret. Even an animals sex will make the microbiome differ; In the article by Dana Kobilinsky ‘In Minks, Microbiomes Aren’t Created Equal’ this is discussed. This displays how vast an animals microbiome is, especially due to its environment, diet, species, and sex. The gut microbiome is vast and should be treated with the upmost care with various strains of beneficial bacteria and proper prebiotics to feed the good bacteria.

When Should Prebiotics and ProBiotics Be Used?

Prebiotics are a must in my ferrets diet regularly—so I sprinkle a bit of natural prebiotics in their food weekly. I like to provide their gut flora with food to keep it populated and strong for a strong immune system. Also, by providing these prebiotics, depending on the type of prebiotic, their body is also gaining beneficial short-chain fatty acids that have their own benefits for the body. As for probiotics, I will add natural probiotics on regularly as an immune boost to ensure a healthy gut flora; I will make this regular and a necessity if viruses, colds, flus or other harmful sicknesses effect them or are in or have been around their environment (I.e., a person in the household or a visitor to the household is ill). Otherwise, probiotics are only used for my ferrets when it is needed, such as, vaccinations, before/during & after a round of antibiotics, the ferrets have GI upset, or they are trying a new food—since they are raw fed this typically means that they will get pre+probiotics when being introduced to a new protein or brand/source of food in my situation.

How do I know when my ferret needs prebiotics and probiotics?

Whenever your ferret is experiencing GI upset (diarrhea, odd stools, etc.), Whenever a ferret has to take antibiotics or any medications/treatments that effect the gut microbiome, whenever a ferret is switching to a new food, whenever your ferret may be sick or in an environment that exposes them to sickness, before & after vaccinations and/or medical care, or whenever your ferrets is experiencing dysbiosis [Dysbiosis - the imbalance of the gut flora]. Some causes of dysbiosis are:

Pharmaceutical Dewormers

Prescription Medications like: Antibiotics, NSAIDs, opioids, PPIs, gastrointestinal drugs, and many others

Glyphosates (contained in herbicides, kibble, etc.)

And many other factors

As mentioned earlier, the immune system is mostly based in the gut, so the healthier and stronger the gut is, the stronger the immune system.

How to properly use probiotics

A carnivores gastric acid has a very high ph of around 1-4, which makes many types of bad bacteria like salmonella as well as good bacteria like probiotics get destroyed. A way to get around this is:

Feed S. boulardii probiotics
Use probiotics that use sugar in their supplements to allow the probiotic to safely pass through the stomach
Use natural probiotics like goat milk and kefir and feed w/o food
Feed fermented meat
Use Probiotics with high CPUs
Prep the probiotic in a natural probiotic substance like goat milk, goat yogurt, or goat/water/bone broth kefir before feeding and let sit for about an hour before feeding w/o food (dairy products generally produce the most food for powdered probiotics)

Feeding the probiotic foods and supplements in a liquid form allows the good bacteria to pass through the stomach faster to prevent the destruction of the good bacteria. This is best done on an empty stomach—such as the morning before their first meal; never feed probiotics after eating. This is not to say that applying probiotics onto food the easy way—as in just adding it to food—does not have its benefits, it is just not as effective as consuming probiotics in liquid from on an empty stomach.

I try to avoid using any probiotics that contain sugars and rather use natural prebiotics combined with probiotics WITHOUT sugar, or probiotics that are S. boulardii. I personally do not like nor use the sugar based probiotics for my own pets.

Natural Prebiotic foods for ferrets

Here is a list of natural prebiotic foods I use for ferrets, there are a plethora of others, these are just prebiotics I use and feel comfortable sharing:

Mushrooms

I cannot praise mushrooms enough! They are an amazing addition to everyone’s food, your pets and yours included! They provide a plethora of vitamins and minerals—depending on which mushroom you feed—offer many medicinal benefits, are antioxidants, anti-tumor/anti-cancer, act as a prebiotic, and so much more! The best prebiotic mushrooms are:

Turkey Tail

Chaga

Reishi

Lions Mane

Cordyceps

You can find various brands and information about Mushrooms and CBD for ferrets, dogs, and cats in the google document linked here. This google document explains various mushrooms and their medicinal benefits as well as brands that I use for my pets. For prebiotic benefits from mushrooms, Real Mushrooms, or other brands that are powdered mushroom extracts would be the best to use as it contains the entire fruit body and mycelium of the mushroom (which is what is needed for prebiotics!). Please consult with your veterinarian, experienced herbalist/holistic health expert, and do proper research into the effects of mushrooms before adding this supplement to your ferrets diet.

**The next suggestion has shown the possibility of providing a small amount prebiotic and probiotics, but is ultimately a great food to add for GI problems in ferrets nonetheless.

Green Tripe

Green tripe is an amazing food coming from the lining of the stomach of ruminate animals like cow, lamb, goat, bison, elk, etc. that provides various nutrients and has various prebiotics. The only problem with green tripe is the amount of prebiotic and probiotics still present in the green tripe after removal and processing. Despite this, it still provides a small amount of prebiotics, but it also gives a great amount of other benefits for ferrets nutritionally.

Feeding green tripe raw and as fresh as possible is best. There are freeze dried versions, but probiotic and prebiotic aid are most definitely destroyed during this processing; despite this it is still great nutritionally and for GI health. I prefer fresh tripe, but will use Vital Essentials Freeze-Dried Green Tripe for Dogs for all of my pets—dogs, ferrets, & cats—if I am in a bind and need green tripe quickly for nutritional reasons; like I had mentioned, pre+probiotics are basically nonexistent in freeze dried tripe, raw tripe has more of a chance of containing pre+probiotics.

The least amount of processing = the best tripe

Sourcing tripe is also important. Green tripe, as it is named, should be green. Many can be found in varying colors of green to brown; the brown color of some tripes displays poor feed—aka grains—given to that ruminate animal. This problem is mostly found in beef tripe as cows are more likely to be fed grain based diets over sheep or lamb. Infact, grain fed animals have been shown to produce an inflammatory response in animals due to what they were fed; grass-fed/finished animals do the opposite and have more nutrients and are higher in essential nutrients like vitamin E and omega-3s. To get the best tripe, sourcing from grass-fed and grass-finished animals is best and will be displayed with the tripes vibrant green color.

The greener the tripe = the healthier tripe

This is not to say don’t feed tripe that is not grass-fed/finished, may be off green, or browner than green—I have fed tripe like this many times to my pets as this can be cheaper and/or the only tripe I can source at that time; but I thought this information should be shared, noted, and known by other pet parents who use tripe or would like to use it. Any fresh food is better than none!

Dandelion Leaf

Dandelion Leaf is a great prebiotic, as well as a bitter diuretic which also aids in digestive issues and GI upset. This supplement should be fed as a powder or finely ground if bought dried. Organic dandelion leaf is best and should be grown with no pesticides or other chemicals and in optimal conditions. A good source for this is Rosemarys Garden. About 1/8 to 1/4 a tsp of dried dandelion leaf is sufficient for a ferret. Below is a monograph of the plant created by myself to provide you with any information needed on Dandelion Leaf. Please consult with a herbalist and/or veterinarian before using herbal supplements.

Below is Dandelion’s monograph:

Any plants and doses mentioned are tailored for humans, not ferrets, as this is a general plant monograph

Dandelion – Taraxacum officinale (Asteraceae) – Entire plant

Taraxacum officinale

Common Name: Dandelion, blowball, cankerwort, Irish daisy, monk’s head, priest’s crown, swine snout, wild endive, witch gowan, and yellow gowan

Family: Asteraceae

Chinese Medicine Name: Pu gong ying

Ayurvedic Name: Simhadanti

Parts Used: Entire plant

Native To: Eurasia

Geographic Distribution: North America, South America, Europe, southern Africa, New Zealand, Australia, and India.

Botanical Description: Perennial with basal leaves that are spatulate to lanceolate, and deeply toothed. The stalks are hollow and leak a milky latex when broken. Each stalk holds one flower. What look like tiny petals on the yellow flower head are actually individual flowers themselves called florets. Roots are thick and unbranched.

Key Constituents: Vitamins A and B. Leaf: calcium, potassium, iron, carotenoids, coumarins. Root: potassium, calcium, phenolic acids, taraxocoside, inulin.

Sustainability Issues: Dandelion is everywhere! No known sustainability issues.

Harvesting Guidelines:

Leaf: The first green springtime leaves are often preferred because they are less bitter. Those seeking the beneficial bitter flavor can harvest all season. Simply cut the entire crown at ground level. Root: Harvest the taproot between in the spring for bitter roots and in the fall for sweeter roots, using a digger tool to extract the entire root from the ground. Scrub well. The herb may be sliced from top to bottom and laid out to dry, but others prefer to dry the root whole to preserve the latex. Flower: Pop off the open yellow flower, leaving the green sepal behind if you would like to avoid their bitter flavor.

Uses: Dandelion is a perennial in the aster family (Asteraceae) that grows in fields and meadows, along roadsides and sidewalks, and in lawns and gardens throughout the world. Native to Europe, dandelion is found throughout the continents of the Northern Hemisphere (Foster, 1993). The name dandelion is derived from Old French, dent-de-lion, translating as “tooth of a lion” or “lion’s teeth.”

Dandelion’s smooth, jagged-edged leaves are arranged at the base of the stem and are 3 to 12 inches long and ½ to 2 ½ inches wide. The stem consists of a single purplish hollow stalk, 2 to 18 inches tall, hosting one bright yellow. The bright yellow dandelion flower is weather and light sensitive, opening at dawn and closing at dusk or during heavy rains. Once matured, the dandelion head closes up and resembles a pig snout. Its yellow petals are pushed off of the dandelion and replaced by seeds. Each seed is supported with white silky tufts waiting for wind or a force to release the seeds into the air and replant them. After losing all of its seeds, all that is left of the dandelion flower is a white disc flower base, earning another nickname of the Middle Ages: priest’s crown. Dandelion’s thick tap root is light brown on the outside and will grow up to 10 to 12 inches with ½ inch diameter. Old roots divide at the crown into several heads. Inside the root, white flesh contains a milky latex liquid which is released when the plant is bruised or broken. This liquid contains the majority of bitters in the dandelion.

Dandelion greens are enjoyed in springtime and throughout the growing season from April to November, although they are most tender and sweet during the first year of growth and before blossoming, and get progressively more bitter throughout the season. This is an appropriate time to welcome this alterative, which offers liver cleansing constituents after the long winter months. The roots are more bitter and stimulating in the spring, and are more nourishing in the fall when they are higher in starches and inulin. While dandelion prefers rich, loose soil, it can survive quite well in lesser quality soil and polluted ground. When harvesting, it is crucial to ensure that you harvest in soil known to be free of toxins and heavy metals.

The flowers, leaves, and roots are harvested and used fresh or dried to make teas, tinctures, or infused oils or eaten in salads, stir fries, and soups. The roots are also roasted and brewed as a coffee substitute. Dandelion contains sesquiterpene lactone, diterpenes, triterpenes, phytosterols, carotenoids, flavonoids, polysaccharides, inulin, potassium, calcium, sodium, phosphorus, iron, and vitamins A and C (Hoffmann, 2003; Holmes, 1997; Tillotston, 2001). Energetically, dandelion is bitter, cooling, and dry. Dandelion root’s taste is bitter and slightly sweet due to its starch content, while dandelion leaf’s taste is bitter and slightly salty due to its high mineral content.

The dandelion offers many benefits to those knowledgeable enough to use its treasures. Since the plant’s arrival in North America, dandelion has been an important food and herb for many Indigenous peoples of North America. For the Anishinabeg, dandelion historically served as an important source of nutrients at winter’s end when food was scarce (Geniusz, 2015). The Anishinabeg have also traditionally used the plant as a blood purifier for addressing skin issues (Geniusz, 2015). Karuk herbalist Josephine Peters mentions using dandelion for anemia and as a diuretic for kidney and bladder issues; she also notes topical uses that include applying the fresh sap to warts and applying a wash made with the whole plant for impetigo (Peters & Ortiz, 2016). The Lumbee have traditionally employed dandelion leaf tea for jaundice, constipation, and kidney infections, and have also made a wine with the blossoms to boost the appetite (Boughman & Oxendine, 2003). Dandelion has also been utilized among the Cherokee for gout and rheumatism, and as a diuretic and liver tonic (Garrett, 2003). While these uses certainly attest to dandelion’s versatility, this is by no means an exhaustive list, as many Indigenous peoples have used and continue to use the plant for a wide variety of applications (Boughman & Oxendine, 2003; Geniusz, 2015).

Ellingwood (1919) suggested using dandelion root as an alterative for blood disorders and chronic skin eruptions, chronic jaundice, rheumatism, chronic gastritis, and mouth ulcers. In Chinese medicine, it is used to reduce fire in the liver, and for detoxification, hepatitis, acute infections, flu, skin ulcers (Tillotson, 2001), fluid retention, stomach disorders, constipation, and breast health. Dandelion was approved by Germany’s Commission E for dyspepsia, stimulation of diuresis, disturbances in bile flow, and loss of appetite (American Botanical Council, 1999). Dandelion root is also in the national pharmacopeias of Austria and the Czech Republic and is listed in the Ayurvedic Pharmacopoeia, the British Herbal Pharmacopoeia, and the British Herbal Compendium (American Botanical Council, 2000). David Hoffmann (2003) calls dandelion “a most valuable general tonic and perhaps the best widely applicable diuretic and liver tonic.”

With an inulin content up to 25% (Tillotson, 2001) and even to 40% (Foster, 1993), fall-harvested dandelion root is excellent nourishment for the body’s beneficial microorganisms in the gut. Known as a prebiotic, inulin is composed of sugar molecules that feed gut bacteria, helping to keep our digestive system at its best. Inulin also helps stabilize blood sugar levels while dandelion increases insulin secretion in the pancreas, making it an important ally in those with hypoglycemia and adult-onset diabetes (Edwards, 2000; McIntyre, 1996).

Dandelion leaf is an effective diuretic through its stimulating effect on the kidneys, encouraging proper elimination of uric acid, thus clearing out metabolic wastes. This is helpful in the case of water retention, urinary and prostate infections, gout, arthritis, and rheumatism. Dandelion’s high potassium and other mineral content offsets the resultant potassium and mineral loss through the urine. Thus, dandelion is a safe diuretic to use even in the case of water retention associated with cardiac conditions (Hoffmann, 2003). Dandelion leaf’s diuretic action is comparable to the diuretic drug furosemide (Hoffmann, 2003) and safer than the diuretic drug Lasix (Tillotson, 2001).

Dandelion is an excellent mild bitter tonic to offset the sweet tastes typical for the Western diet. Bitter herbs help to stimulate appetite and activate digestion and metabolism by stimulating secretion of bile, gastric enzymes, and pancreatic enzymes. As a choleretic, dandelion root increases the amount of bile produced by the liver and gallbladder, aiding the digestion of fats. Add this bitter element to your diet by incorporating dandelion leaves into salads or taking a dandelion root tincture 20 minutes before a meal to rev up the digestive fires and support healthy digestion as well as ease indigestion and constipation. Due to its gentle improvement of bile flow, dandelion acts as a mild laxative (Tillotson, 2001).

Herbalists celebrate dandelion as a supreme liver tonic as it excels at clearing excess heat (inflammation), clearing stagnation (congestion), and supporting detoxification of metabolic wastes. As a hepatic and cholagogue, dandelion has an affinity for the liver, stimulates the gallbladder, and is helpful for easing inflammation and congestion of both organs (Hoffmann, 2003). It is employed for acute hepatitis, liver disease, jaundice, gallbladder infections, and dissolving gallstones (McIntyre, 1996). It is also considered an alterative, supporting the liver in removing metabolic wastes from the blood, which helps clear eruptive skin conditions like eczema. As Ellingwood (1919) described, dandelion “encourages the eliminative changes carried on by the liver.” This includes elimination of hormones, thus providing hormonal balance during menstruation and easing the skin eruptions caused by hormonal fluctuations (Berger, 1996).

The white, milky sap in the stem of dandelion is a natural latex that effectively dissolves warts when applied topically (Bennett, 2014). Those with a latex allergy should proceed cautiously and do a skin patch test first.

Adult Dose (for humans):

Root tincture: 2-5 mL 3x/day (1:5 in 60%). Root decoction: 2-3 teaspoons simmered in water for 10-15 minutes 3x/day (Hoffmann, 2003).

Leaf tincture: 5-10 mL 3x/day (1:5 in 50%). Leaf infusion: 1-2 teaspoons dried leaf infused in 1 cup hot water for 15 minutes, 3x/day (Hoffmann, 2003).

Fresh leaves can also be eaten steamed or raw.

Safety: In general, dandelion is a safe tonic herb. Dandelion is in the Asteraceae family, and may rarely cause reactions in people very sensitive to other asters (ragweed, etc). Those with gallbladder or kidney issues should ask their doctor before taking dandelion. Those on blood thinners or diuretics should avoid dandelion. Dandelion is contraindicated in the case of acute gastric inflammation as it stimulates stomach acid (Holmes, 1997). Germany’s Commission E indicates dandelion is contraindicated when there is obstruction of bile ducts, gallbladder empyema, and ileus; in case of gallstones, use only after consultation with a physician (American Botanical Council, 1999).

Ways to Use: Decoction, Food, Infused vinegar, Tea, Tincture

Actions: Alterative, Aperient, Bitter, Cholagogue, Diuretic, Hepatic, Nutritive, Tonic

Taste: Bitter, Slightly salty - leaf Slightly sweet

Energy: Cooling, Drying

Marshmallow Root

Marshmallow Root is an amazing digestive aid as well as a good prebiotic. This supplement should be used as a powder or very finely ground. Below is a monograph of the plant created by myself to provide you with any information needed on Marshmwllow Root. Please consult with a herbalist and/or veterinarian before using herbal supplements.

Below is Marshmallow Roots monograph:

Any plants and doses mentioned are tailored for humans, not ferrets, as this is a general plant monograph

Marshmallow Root – Althaea officinalis (Malvaceae) – Rhizome

Althaea officinalis

Common Name: Marshmallow root, marsh mallow, mallards, mauls, Schloss tea

Family: Malvaceae

Chinese Medicine Name: Yàoshǔkuí

Ayurvedic Name: Khatmi

Parts Used: Roots

Native To: Europe, western Asia, Africa

Geographic Distribution: Europe, Asia, North America, Africa

Botanical Description: A perennial that can reach up to 7 feet in height, marshmallow has thick, downy-soft, shortly-petioled, ovate-cordate leaves, with toothed margins that are 2 – 3 inches in length, and 1.25 inches in width. The root is white and the flowers are generally a pale pink.

Key Constituents:

Root: mucilage, starch, pectin, flavonoids, phenolic acids, sucrose, asparagine, tannins

Leaf: flavonoids, scopoletin, polyphenols (Hoffman, 2003).

Sustainability Issues: None known.

Harvesting Guidelines: Harvest the roots in the fall. Plant should have at least 2.5 to 3 years of growth before roots are ready. Leaves can be harvested throughout the summer while soft, fresh, and free of discoloration or mildew.

Uses: When one hears the word “marshmallow,” one’s mind may conjure up images of the soft white confection without knowing that the actual marshmallow plant (mallow family, Malvaceae) that was the foundation for the original candy is indeed a plant that embodies softness. Its sturdy leaves and broad flower petals are velvety and inviting, and its root releases slippery soft mucilage when steeped in water. In fact, the entire plant “abounds with mucilage” (Grieve, 1931/1971, pp. 507). Marshmallow is surely a softie, and has been a gentle and nutritive plant ally to humans for many thousands of years, living aside us for so long that Culpeper said in 1653, “Common mallows are generally so well known that they need no description.”

Indeed, the recorded use of marshmallow as food and medicine dates back to the ancients of Greece, Egypt, Middle East, and Rome, with the physician Pliny later proclaiming that “whosoever shall take a spoonful of the mallows shall that day be free from all diseases that may come to him.” Aristophanes (446 – 386 BCE) referenced consuming mallow shoots, the Greeks used the young aerial parts as food, and the Romans ate the root (McIntyre, 2014). Theophrastus (372-286 BCE) mentions in his writings that marshmallow root was combined in wine to address coughs (Chevallier, 2000). Althaea is derived from the Greek “to heal.”

Traditional and early uses include its employment as a poultice for inflammation, an internal treatment for sore throats and gastrointestinal (GI) discomforts, and to soothe the urinary tract (Whelan, n.d.). Cooling, soft, gooey, and moist, marshmallow was noted by Culpeper to help with “all hot and sharp diseases” and “opening the strait passages, and making them slippery” (Culpeper, 1653). In 1919, Dr. Ellingwood described marshmallow as having a soothing influence on the intestines, helpful for inflammation and irritation of the GI tract as well as the bladder.

Like our predecessors, today’s herbalists use marshmallow leaf and root as demulcents for the mucus membranes. The German Commission E has approved the root for oral and pharyngeal mucosa irritation, dry cough, and mild irritation of the gastric mucosa, and the leaf for dry cough and oral/pharyngeal mucosal irritation. Marshmallow is demulcent, diuretic, anti-inflammatory, expectorant, and emollient (Hoffman, 2003).

As an infusion or decoction, marshmallow’s mucilage relieves sore, dry throats by coating and cooling the irritated tissues with its slippery gel. To extract this beneficial mucilage, Richo Cech (2000) recommends a cold-water infusion of the leaves and flowers and a water decoction of the dried root; however, other herbalists suggest that a cold infusion of the root is best. At any rate, when making a tincture, keep in mind that it is best to use low or non-alcoholic solvents because the mucilage is precipitated out of solution by alcohol (Cech, 2000). The plant is highest in mucilage content in the fall and winter (Pedersen, 2010) so those harvesting their own marshmallow should keep that in mind in order to harvest the most potent medicine.

Marshmallow is helpful for respiratory complaints, GI tract problems like irritable bowel syndrome (IBS) and colitis, and for urinary tract discomforts. Both the root and the leaves can be used for these purposes, but Chevallier (2000) recommends the leaves for cystitis and frequent urination. Because the mucilaginous polysaccharides would not physically be able to coat the urinary tract or the lungs, it is believed that the soothing action of marshmallow on these areas is through a reflex action in the nervous system of the gut. In other words, the soothing demulcent action of the mucilage on the gut triggers a similar response in other mucus membranes throughout the body. However, Mark Pedersen theorizes that the tannins and volatile oils in the root may irritate the urinary tract, thereby stimulating urine and mucous production (Pedersen, 2010).

Marshmallow root also helps the gut by providing a source of prebiotics to feed the beneficial bacteria that populate the gut. In addition, it is helpful for both diarrhea and constipation, depending on how it is prepared. For diarrhea, soak powdered root in just a small amount of water for at least an hour and then drink the mucilaginous result; the small amount of water used in this process will leave the rest of the powder capable of absorbing more water in the gut. For constipation, a teaspoon of powder can be soaked in 8 ounces of water to form a fiber drink to help move gut contents out of the system.

The flowers may be used externally for skin inflammation, and the root is also excellent as a poultice for skin irritations. Simply soak the herb in water until it forms a gooey mass and apply to affected area. It may also be incorporated into “drawing ointments used for abscesses and boils” (Hoffman, 2003, pp. 526).

These days, marshmallow is used primarily only by herbalists as medicine. However, as noted above it was once a food staple for the ancients and not-so-ancients, and the root is high in calcium and is an excellent source of trace minerals including chromium, iron, magnesium and selenium (Pedersen, 2011).

In the Ayurvedic tradition, marshmallow is sweet and cooling, and balances all three doshas, but in excess may increase kapha as well as ama (digestive toxins); it acts on the plasma, blood, muscles, marrow, nerves, and reproductive system (Frawley and Lad, 2001). In Traditional Chinese Medicine, marshmallow is sweet yet slightly bitter and cold, and clears heat. It works through the Lung, Stomach, Kidney, and Bladder channels and treats yin vacuity in the Stomach and Lung, easing such symptoms as dry cough, sore throat, and thirst (Garran, 2008). As in Western herbalism, it is also used for urinary tract infections.

Scientific research on marshmallow is sparse, but interestingly, preclinical research has hinted at potential hepatoprotective, neuroprotective, and anti-malarial actions. The use of marshmallow for coughs and sore throats has also been studied. To evaluate the traditional use of marshmallow root for irritated mucosal tissue, researchers Deters et al. (2010) tested aqueous extracts on epithelial cells and dermal human fibroblasts. The authors of the study concluded that, “Aqueous extracts and polysaccharides from the roots of A. officinalis are effective stimulators of cell physiology of epithelial cells which can prove the traditional use of Marshmallow preparations for treatment of irritated mucous membranes within tissue regeneration.”

One double-blind and placebo controlled clinical trial in Iran studied the use of marshmallow extract in 63 patient for 4 weeks, with the patients showing a statistically significant reduction of dry cough associated with angiotensin converting enzyme (ACE) inhibitors. The placebo group showed no change (Rouhi and Ganji, 2007).

A 2009 assessment of marshmallow root in the United Kingdom cited post-marketing surveillance of two studies on children using marshmallow root and said that while the studies were not controlled or randomized, they “… are however considered sufficient to support the traditional use as a demulcent for the symptomatic treatment of oral or pharyngeal mucosa irritation and associated dry cough. With regard to this indication, the use is not recommended for children under 3 years of age” (European Medicines Agency, 2009).

An alcoholic extract was found to have antibacterial activity against many periodontopathic bacteria tested (Iauk et al., 2003). A 2011 report on the pharmacological activity of Althea officinalis summarized a number of international studies, concluding that the plant

…indicates significant pharmacological activity in the cough, irritation of the throat, gastric inflammation, anti-tumor, antiviral and immunostimulant. Anti-bacterial and anti-inflammatory activities, effects on mucociliary transport, adhesion of polysaccharide to buccal membranes and reduction of cough are reported (Shah et al., 2011).

Marshmallow is a “friendly” plant with soft leaves and a beautiful silky flower, and is lovely to grow anywhere you have damp soil.

Adult Dose (for humans): Tincture of dried herb: 1 – 4 mL of 1:5 in 25% 3 times/day. Water extract: 2 – 4 grams of root infused overnight in cold water. Dosage information from Medical Herbalism by David Hoffman.

Safety: Theoretically, the mucilage in the plant may inhibit absorption of drugs taken simultaneously.

Ways to Use: Cold infusion, Food, Poultice, Syrup, Tincture

Actions: Anti-inflammatory, Demulcent, Diuretic, Emollient, Expectorant

Taste: Sweet

Energy: Cooling, Moistening

Slippery Elm Bark

Slippery Elm Bark is an amazing digestive aid and also works as a prebiotic. This supplement is best used in powder form or very finely ground; a good source for this supplement is Raw Instincts Miami Raw Pet Food Company. Please consult with a herbalist and/or veterinarian before using herbal supplements.

Below is Slippery Elm Barks monograph:

Any plants and doses mentioned are tailored for humans, not ferrets, as this is a general plant monograph

Slippery Elm – Ulmus rubra (Ulmaceae) – Inner-Bark

Ulmus rubra (syn. Ulmus fulva)

Common Name: Slippery elm, red elm, soft elm, moose elm

Family: Ulmaceae

Chinese Medicine Name: N/A

Ayurvedic Name: N/A

Parts Used: Inner bark

Native To: Slippery elm is native to Southern Ontario as well as the Central and Eastern United States (Kane, 2009; Missouri Botanical Garden, n.d.).

Geographic Distribution: Slippery elm grows in moist woods, lowlands, understories, and streamsides (Kane, 2009; United Plant Savers, n.d.). It will survive in both wet and dry climates and tolerates light shade. However, slippery elm prefers rich, moist soils. Its distribution spans as far south as Florida and Texas, reaches up to the Dakotas, and then extends as far north as southern Maine and southern Quebec (Kane, 2009).

Botanical Description: Slippery elm is a medium-sized tree that usually reaches as high as 40-60 feet tall. In rare cases it grows up to 100 feet tall. Its bark is thick, coarse in texture, brown-gray, and fissured when mature. The leaves are serrated and their upper surfaces are rough and dark green with a lighter green underside. The leaves are generally 4-8 inches long and 2-3 inches wide. Slippery elm is characterized by a broad crown, downy twigs, and modest green flowers surrounded by red-brown hairs (Kane, 2009; Missouri Botanical Garden, n.d.).

Key Constituents: Mucilages, tannins, iodine, bromine and manganese salts (Tierra, 1998), polysaccharides (1-rhamnose, d-galactose, 3-O-methyl-d-galactose, d-galacturonic acid) (Kane, 2009).

Sustainability Issues: AT-RISK PLANT; SEEK CULTIVATED SOURCES OR ALTERNATIVE PLANTS. Slippery elm is listed on the United Plant Savers (UpS) “At-Risk” list (UpS, 2022). This is largely due to overharvesting and incorrect harvesting, such as removing bark directly from the trunk rather than the branches (Kane, 2009). Furthermore, many elm trees have been afflicted by Dutch elm disease, which is a major contributing factor in their decrease in number (Gladstar, 2008; UpS, n.d.). UpS (n.d.) recommends not using wildcrafted bark unless it has been harvested from naturally felled trees. In general, it is best to use slippery elm only when absolutely necessary and when no other herbs will do, and to use only cultivated sources. However, it can be difficult to discern the difference between cultivated and wildcrafted sources in commerce, so it’s best to source from reputable companies and to confirm the origin of the herb prior to purchase. Marshmallow (Althaea officinalis) root can provide a good substitute when in need of a demulcent (UpS, n.d.). Also consider plantain (Plantago spp.), violet (Viola spp.), or oat (Avena sativa) as alternatives (Groves, 2016).

Harvesting Guidelines: Due to scarcity issues with slippery elm, it is important not to harvest from living trees. Please only wildcraft bark from naturally fallen branches.

Uses: Slippery elm has been used by several Native American tribes in order to soothe a range of imbalances. The Cherokee and Alabama have traditionally used it for prolonged labor and to ease childbirth. The Catawba have made use of it for consumption, and the Cherokee for dysentery. In addition, these tribes and other Native American peoples have employed slippery elm for its demulcent properties, and to soothe diarrhea and inflammation (Taylor, 1940). Slippery elm has been used across a number of herbal traditions for these purposes and more.

Herbalist and author Michael Tierra (1988) enumerates slippery elm’s uses including for “sore throat, coughs, bleeding from the lungs and other lung problems, dryness of the throat, wasting diseases, digestive problems, nausea” (p. 324). Tierra (1988) goes on to explain the versatility of slippery elm, as well as its unparalleled mucilaginous nature. Slippery elm is uniquely moist and gooey and for this reason is considered remarkably effective at soothing and moistening dry, irritated, and debilitated tissues. In Ayurveda, slippery elm is used for soothing irritated mucous membranes and ulcerated tissues, such as in the case of ulcerative colitis, sore throat, burns, and skin eruptions (Frawley & Lad, 2001).

Reflecting its traditional applications, slippery elm is commonly found today in products that are intended to moisten and soothe irritated tissues, such as throat lozenges and skincare products. Scanning through various herbal resource books, one can easily find a plethora of herbal formulas that contain slippery elm. It is found in formulas to ease sore throats and lung conditions, as well as formulations for various gastrointestinal disturbances. One aspect of slippery elm that is quite interesting and surprising is its dual action as both a mucilage and an astringent. For instance, slippery elm can be used in formulations both for constipation and diarrhea, perhaps because of its ability to generally soothe and pacify irritated tissues. Herbalist and author David Hoffmann (2003) comments that slippery elm is helpful in cases of gastritis, gastric and duodenal ulcer, enteritis, colitis, and other similar conditions of the gastrointestinal tract. It is also particularly beneficial in cases of diarrhea, as it soothes and astringes the intestinal lining (Hoffmann, 2003).

Michael Tierra (1998) also mentions slippery elm as a useful herb for making a bolus—a type of cocoa butter-based herbal suppository. He also suggests slippery elm gruel for those who suffer from wasting, debilitation, and chi deficiency. In this case, one would combine four to six tablespoons of slippery elm root powder with warm water and honey, stirring in gradually to make a thick gruel with a dash of a warm digestive herb, such as cinnamon (Cinnamomum zeylanicum or Cinnamomum verum) or clove (Syzygium aromaticum), for flavor. This gruel can be taken freely by those who are convalescing (Tierra, 1998).

Slippery elm’s usage as an emollient and vulnerary in poultices and pastes is also well recognized. In such cases it is mixed with warm water and other vulneraries such as comfrey (Symphytum officinale) and marshmallow (Althaea officinalis) and then applied externally to soothe wounds, ulcers, bedsores, and inflamed or damaged tissue (Tierra, 1998).

Slippery elm has not been broadly researched in human clinical trials. However, a study by Hawrelak and Myers (2010) tested the effectiveness of slippery elm in improving bowel habits and abdominal symptoms of patients with irritable bowel syndrome (IBS). Two types of patients were studied: those with diarrhea-predominant IBS and those with constipation-predominant IBS. Two different herbal formulas were used for each group of patients. Both formulas contained slippery elm.

For the diarrhea-predominant IBS group, a significant reduction in straining upon elimination, abdominal bloating, pain, and other symptoms was found. For the constipation-predominant IBS group, there was a 20% increase in bowel movement frequency, and a significant reduction in straining, abdominal pain, and bloating (Hawrelak & Myers, 2010). Overall, the slippery elm formula was more effective for the group of constipation-predominant IBS sufferers as it assisted in bowel movement frequency and less straining (Hawrelak & Myers, 2010). The results for the diarrhea-predominant IBS group were not as significant.

The Hawrelak and Myers (2010) study is promising in endorsing slippery elm’s effectiveness in soothing IBS and other digestive imbalances, particularly if constipation is present. However, it should be noted that the slippery elm was contained within two different formulas and the proportion of slippery elm in each formula is not stated; therefore, there are a number of possible contributing variables.

Yet, Hawrelak and Myer’s 2010 findings do support the herb’s traditional indication for soothing irritated mucosa—be it in the gut or respiratory tract. Furthermore, in a review of natural product-derived drugs by Young-Eun Joo (2014), slippery elm is mentioned as a likely herb to calm symptoms of inflammatory bowel disease (IBD) in patients due to its antioxidant effects. The author states that further studies need to be conducted to confirm slippery elm’s efficacy in this area. Joo (2014) also mentions slippery elm’s traditional application amongst some Native American tribes for calming cough, diarrhea, and gastrointestinal imbalances. Though perhaps more studies may be needed to prove clinical efficacy, the varied uses for slippery elm have certainly withstood the test of time.

Adult Dose (for humans):

Powder: 500 mg-2 g/day (Frawley & Lad, 2001).

Capsules: 2-3 “00” capsules 2-3x/day (Kane, 2009).

Gruel: 2-3 tablespoons of gruel 2-3x/day (Kane, 2009).

Infusion: 4-8 fl oz cold infusion (1 oz dried bark in 1 quart water) as needed (Kane, 2009).

Safety: There are no serious safety issues or precautions associated with slippery elm. However, from an ayurvedic perspective, those with high ama (toxins), lung congestion, phlegm, and edema would do best to avoid slippery elm. Slippery elm increases kapha dosha, so this herb is not generally recommended for those with a high kapha constitution. As slippery elm is quite heavy and sweet, which can dull digestion, one can increase its digestibility by taking it along with warm spices such as clove (Syzygium aromaticum) or cinnamon (Cinnamomum zeylanicum or Cinnamomum verum) (Frawley & Lad, 2001).

Furthermore, one should use caution when taking slippery elm in close proximity to medications and other supplements. Due to its ability to coat the digestive tract, slippery elm may inhibit the absorption of these substances. Therefore, allowing a 2-hour window between doses of slippery elm and other medications and supplements is a good idea (Silver, 2018).

Ways to Use: Cold infusion, Gruel, Lozenge, Paste, Poultice, Powder

Actions: Astringent, Demulcent, Emollient, Expectorant, Vulnerary

Taste: Sweet

Energy: Cooling, Moistening

Natural Probiotic Foods for Ferrets

Here is a list of natural food probiotics for ferrets:

Fermented Meats

*Depicted is* *Answers Pet Food* *Fermented Raw Chicken Feet*

Fermented meats like the brand Answers Fermented Chicken Feet are great probiotics to add to a diet. This is the only fermented meat that I know of on the market. Fermentation is the chemical process of breaking down food via microorganisms like bacteria and/or yeast. Fermented foods—like the chicken feet above, yogurt, or kefir—have a plethora of probiotics due to the fermentation process.

Water Kefir

Water kefir is water fermented with kefir grains to get natural probiotics. This can be made at home with kefir grains and filtered water. Kefir grains can be bought online; I buy mine from Amazon. Kefir grains must be activated before use. Kefir grains can be frozen and reused multiple times as long as the grains are well cared for. A recipe for activating and making kefir is coming soon as a blog post and IG Reel!

Bone broth kefir

Bone broth is made similar to water kefir, with kefir grains. Bone broth on its own is an amazing GI upset addition and making it into kefir gives it some probiotic value which gives double the benefits! A recipe for activating and making kefir is coming soon as a blog post and IG Reel!