Keeping Your Dog Safe and Cool in the Summer
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Unlike humans, dogs don’t sweat. When we get hot, we have the benefit of sweat. As we sweat, the water evaporates and takes the excess heat with it. Dogs, however, rely on panting to cool down. Moisture in their mouths evaporate and they cool down. When dogs warm up, they can pant 300 to 400 times per minute. Pet Health Network notes that dogs also cool off through a process called vasodilation. Vasodilation is when the blood vessels become wider and help the blood reach the body’s surface where more heat can be transferred through the skin and into the air.
Certain dog breeds are more susceptible to heat than others.
MONTSERRAT O S WA L D
Pugs, for instance, are a brachycephalic breed. This means their faces are squished, and it’s harder for them to breathe, which makes it harder for them to pant. Breeds such as malamutes or huskies have thicker coats designed to contain heat. In hot weather, owners should keep a closer eye on these kinds of dogs. The American Kennel Club Canine Health Foundation lists several signs of overheating, including:
Gum discoloration. If you notice your dog’s gums have turned bright red, blue, or purple in the heat, consult your vet. They may be overheating and need medical intervention. Stomach trouble. Vomiting and diarrhea can be signs of overheating. If you can think of no reason your dog is ill, the cause may be the heat. Passing out. Heat can trigger fainting or collapsing in dogs. They may also appear to be having a seizure. The second you notice these signs or any of the above, wet your dog with cool water before heading to the vet. It’s critical to seek vet assistance as soon as possible.
Panting. This is a classic sign your dog is warm. However, panting becomes troubling if the dog starts showing signs of disorientation or faster, noisier breathing.
During the summer months, it becomes increasingly crucial to keep your pet cool, especially in Texas and the southern states.
Have a Laugh
JUICY LUCY SLIDERS
INSPIRED BY BON APPÉTIT MAGAZINE
INGREDIENTS
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2 lbs. ground chuck beef, 20 percent lean 8 slices melting cheese (like American, Swiss, Muenster, or cheddar)
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16 small potato rolls, toasted Salt and pepper, to taste
Your favorite burger accompaniments
DIRECTIONS
1. Divide beef into 16 evenly sized balls. 2. Rip cheese into roughly equal pieces, creating 16 equal portions. 3. Using your index finger, create a small indentation in each ball. 4. Fill indention with cheese and pinch meat around to seal. Then gently form balls into 3/4-inch-thick patties. Season patties. 5. Meanwhile, heat a cast-iron skillet to medium-high. 6. Lightly coat skillet with oil and cook patties in batches. Brown one side undisturbed, about 3 minutes. Carefully flip and cook until desired doneness, about 3 minutes for medium. 7. Serve on toasted potato rolls with your favorite accompaniments.
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