Vermont Blend

Vermont Blend is a supplement specifically made to balance grass hay.

Typically you would need 3 or more supplements to balance grass hay; trace minerals, magnesium and sodium.  On top of that, horses who are lacking topline or have poor hoof quality can benefit from the addition of the amino acids that are most deficient in the equine diet.  Lastly there is the digestive tract. A healthy digestive tract will play a role in all aspects of your horse's health.  Including a prebiotic in your horses diet ensures a healthy environment for all the beneficial microflora.

When you combine all these items for your horses optimum health, you can end up feeling like your own personal feed manufacturer, mixing this and that. Vermont Blend came about by wanting to give my clients and community an easier way.

Over the last 15 years I have been sampling and testing hay.  Below is a chart that shows the averages of all the hay I have tested*.

 

 

Deficiencies in Hay

Hay is typically deficient in the following nutrients: Magnesium, sodium, copper, zinc, iodine and selenium.  Long term nutrient deficiencies can result in subclinical symptoms such as poor hoof quality, dull fading coat, compromised immune system, exercise intolerance etc.

In addition, excess iron can interfere with the absorption of other trace minerals that are already deficient (zinc & copper).  Your average grass hay has twice as much iron then recommended by the National Research Council (NRC) daily requirements.

Vermont Blend supplies these minerals to ensure your horses is receiving his or her daily requirements.

A bit about Amino Acids:

 

Magnesium and Calcium, an important partnership:

 

 

Here is a list of some of the benefits your horse will receive from Vermont Blend and how each ingredient plays a role:

Horses tend to love the taste thanks to the Diamond V Yeast.  The only ingredients you will find in Vermont Blend is what is needed, nothing more. Manufactured in Vermont.

Vermont Blend is safe for horses requiring low sugar and starch.  Approved by the ECIR Group.