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Table of Contents
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NEW! Petite Oregon Wild Pink Shrimp
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We’re pleased to announce another all-natural, certified-sustainable Shrimp delight!
Wild Oregon Pink Shrimp are renowned for their sweet, delicate flavor and firm texture.
Their small size and pre-cleaned, pre-cooked preparation makes them ideal for fast meals like salads, omelets, or pasta.
We think you'll be pleased by their fine flavor, extra ease, all-natural status, and sustainable provenance.
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Shop by Clicking or Calling!
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Click direct to a Product (below) ...
... or Call us, toll-free, 7 days a week, 24 hours a day, at 1-800-608-4825.
Wild Seafood
Alaskan Salmon
Smoked Alaskan Salmon
Albacore Tuna (low-mercury, troll-caught)
Alaskan Halibut
Alaskan Scallops
Alaskan Sablefish (Black Cod)
Alaskan Red King Crab
Pacific Spot Prawns
Salmon Sausage & Burgers
Yukon King Salmon "Candy"
Salmon Caviar (Ikura)
Canned Salmon, Tuna, & Sardines
Salmon Dog Treats
Sockeye Salmon Oil
Capsules or Liquid
Organic Foods
Organic Nuts
Organic Dried Fruits
Organic Berries
Organic Chocolate
Artisan Teas
Organic Seasonings
Organic EV Olive and Macadamia Oils
Gifts
Gift Certificates
Gift Packs
Sampler Packs, Specials, Extras
Dr. Perricone Pack
Dr. Northrup Mom-Baby Pack
Sampler Packs
Special Offers
BBQ Planks
Cookbooks
To get a free Catalog, click here, or call us toll-free at 1-800-608-4825.
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Whole Fish Oil...
... Salmon in a Softgel!
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Vital Choice Salmon Oil (top left) vs. two standard fish oils
Our "whole food" Omega-3 Salmon Oil supplements contain only unrefined oil from wild Alaska Sockeye Salmon: a fish whose renowned purity is reflected in the pristine contents of our naturally colorful capsules.
Unlike standard fish oils, derived from fish of varying quality, our naturally pure Sockeye Salmon Oil does not need to be chemically refined. (Its purity and potency are certified by NSF.)
As a result, our whole, unrefined Sockeye Salmon Oil retains all of the omega-3s (EPA & DHA), vitamin D, phospholipids, and 30-plus fatty acids natural to whole Sockeye Salmon.
And the rich orange-red hue of our Salmon Oil comes from its natural complement of astaxanthin: the super-potent antioxidant pigment that gives Sockeye their distinctive color and protects our Oil's abundant omega-3s from oxidation.
In addition, ours was the first Salmon Oil supplement certified as sustainably sourced by the Marine Stewardship Council (www.msc.org).
Last but not least, we encapsulate our Salmon Oil in fish gelatin (not bovine or porcine), and offer smaller softgels (500 mg)and liquid Salmon Oil for children and folks who may have trouble swallowing our 1,000 mg softgels.
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Light, Luscious Alaskan Halibut
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Our Alaskan halibut is light and lean with a wonderful flavor and texture. With longer-lived predatory fish like halibut and tuna, age and purity go hand in hand--the younger and smaller the fish, the purer it will be.
Vital Choice offers you the peace of mind of knowing that you're buying the purest halibut available by procuring only the smallest, sustainably-harvested fish (unlike store or restaurant bought halibut--where it's almost impossible to know what you're getting.)
Save on our Halibut by choosing our vacuum-sealed 2-lb. packages of smaller pieces, frozen together in one solid block. They're an excellent value, and great for quick, healthy stir-fries, fish tacos, sashimi or sushi rolls.
"Absolutely delicious! My kids devoured every morsel of the halibut and have asked me to order more. Thank you for sharing your wonderful secret with us."
-- Michele S. Cook of Lake City, Florida
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World's Best Canned Salmon!
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If you haven't tried our Wild Red Sockeye Salmon you're in for a treat, because it tastes much fresher than standard supermarket brands.
The rich, red color of the meat and oil is unlike any you're likely to have had before.
Our minimal processing methods ensure that you'll get the maximum amount of nutrients naturally abundant in Sockeye Salmon.
These include omega-3s, vitamin D, and astaxanthin: the super-potent carotene-class antioxidant that gives the oil brimming in every can of Wild Red its bright orange-red color. (The liquid in standard canned Salmon is pallid and watery by comparison.)
Choose Skinless-Boneless Wild Red, or Traditional Style with skin and soft edible bones for extra flavor and ample calcium.
Both kinds are available with salt (less than is added to most brands) or without added salt ... and several varieties come in EZ-Open pull-tab tops.
“You are providing a wonderful health-giving service to the planet with your business. And it is a pleasure to bring this information to my audience. It is also a pleasure to snap open these little cans of salmon and have an instant healthy meal!”
-- Christiane Northrup, M.D.
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Oldest Woman was Still Sharp … Did Daily Herring Help?
Tests showed no signs of dementia in 115-year-old Dutch woman; Autopsy found her brain free of Alzheimer’s plaque
by Craig Weatherby
A half-joking remark from a record-breaking “super-centenarian” may carry little scientific significance ... but her example fits with the existing evidence on fish fats and brain health.
When, at the uniquely advanced age of 115, Henrikje van Andel-Schipper was asked the secret to her record-breaking longevity and amazingly sharp mind, she attributed it, jokingly, to her daily pickled herring habit.
Her wisecrack may have hidden real substance … and the recently published results of an examination of Ms. van Andel-Schipper’s brain provide ample motivation for scientists to probe the links between diet and risk of dementia.
Like salmon and sardines, herring are very high in omega-3 fatty acids, which have been associated with reduced risk of dementia and depression in many epidemiological studies.
And the association between omega-3s and brain health was strengthened recently by the exciting results of a small clinical trial, in which omega-3 supplements were seen to ease Alzheimer’s symptoms. (We'll tell you about it in our next issue.)
Ms. van Andel-Schipper’s remarkably good performance on mental tests conducted in 2003 made headlines when she passed away in 2005.
But the equally remarkable results of her autopsy were only released last month.
Dutch woman’s example adds hope for slowing brain aging with diet
In 1972, when she was a spry 82-year-old, Ms. van Andel-Schipper donated her body to Holland’s University Medical Centre Groningen to be studied after death.
In 2003 – when she was “only” 113 years old, and still two active years away from her death – the Dutch doctors tested Ms. van Andel-Schipper’s mental capacities.
To the astonishment of Dr. Gert Holstege and his colleagues, Ms. van Andel-Schipper’s general mental performance was above average for healthy adults 40 to 55 years younger than her (i.e., people aged 60 to 75).
And the doctors who performed an autopsy found her body and brain amazingly healthy (den Dunnen WF et al. 2008):
- Her arteries were almost entirely free of atherosclerotic plaque, which is associated with dementia as well as cardiovascular disease.
- Her brain had almost none of the beta-amyloid plaques, tau tangles, or vascular changes associated with Alzheimer’s disease.
- She had just as many neurons in the region tested (locus ceruleus) as in the brains of healthy people aged 60 to 80 years old. Loss of neurons in the locus ceruleus is linked to Parkinson’s disease, depression, panic disorder, anxiety, and poor sleep.
As they wrote, “Our observations indicate that the limits of human cognitive function extend far beyond the range that is currently enjoyed by most individuals and that brain disease, even in super-centenarians, is not inevitable.”
Lifestyle, attitude, and genetics matter
A daily fish (or fish oil) diet alone doesn't guarantee lifelong mental acuity.
In addition to a long, mentally engaging career as a teacher, Ms. van Andel-Schipper had a mentally engaging retirement hobby (needlework) and a substantial social life to the end of her life.
She may also have benefited from a dementia-deterring genetic profile. (The autopsy did not cover that component of dementia risk.)
But her herring habit should encourage more research into the links between diet and risk of dementia.
For more on the associations between diet and brain health, search our Newsletter archive for “brain” or “depression”.
Herring and sardines: Feed ‘em to humans, not farmed fish
Fish and algae are the only significant sources of long-chain omega-3s (EPA and DHA), which perform critical functions in the body, and are located in our cell membranes.
(Green leafy plants and animals raised on grasses contain small amounts of short-chain omega-3s, about five percent of which the body converts to long-chain omega-3s, with most of the rest being burned as fuel.)
Lean fish such as sea bass, cod, haddock, hake, and sole have a fat content of less than 2.5 percent.
In contrast, herring, mackerel, sardines, tuna and salmon boast fat contents approximating 12 percent, much of which comes in the form of omega-3 fatty acids.
In addition to benefitting vascular health and reducing the chance of irregular heart rhythms, omega-3s appear to reduce the chance of stroke, sudden cardiac death and second heart attacks.
Sadly, much of the world’s herring harvest is fed to farmed fish, including farmed salmon.
A comment by maritime historian Mike Smylie, author of Herring: A History of the Silver Darlings makes the point: “This is an absolutely crazy situation, when good edible fish is being processed instead of being presented to the human food chain.” (Vallely P 2005)
Sources
- den Dunnen WF, Brouwer WH, Bijlard E, Kamphuis J, van Linschoten K, Eggens-Meijer E, Holstege G. No disease in the brain of a 115-year-old woman. Neurobiol Aging. 2008 Aug;29(8):1127-32. Epub 2008 Jun 4.
- Roberts RO, Geda YE, Knopman DS, Cha RH, Pankratz VS, Boeve BF, Ivnik RJ, Tangalos EG, Petersen RC, Rocca WA. The Mayo Clinic Study of Aging: design and sampling, participation, baseline measures and sample characteristics. Neuroepidemiology. 2008;30(1):58-69. Epub 2008 Feb 7.
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