Vital Choice smoked Salmon is far superior to the notably greasy stuff made with farmed fish.  

After curing in natural alder wood smoke, our Smoked Sockeye Portions and silky, cold-smoked Sliced Nova Lox are immediately vacuum-packed and flash-frozen.  Thawed and served, they taste as though they came fresh out of the smoker.
 

Don't overlook our Smoked Salmon Sampler, which is our best smoked value by far. It has just one drawback: you'll get hooked on every part, and especially on our addictive Yukon King Salmon and Yukon King Salmon "Candy"!
 

Earn rewards with our popular HealthWise “frequent shopper” rewards program … the more you spend, the more you get back!

Now, you can enroll anytime, and as always, it’s free!

To see how it works, click HERE.

Our wild Alaskan Sockeye Salmon offers special appeal to those—like many of us here at Vital Choice—who like their wild salmon firm and flavorful.

These sustainably harvested fish are a super-healthy source of protein, rich in long-chain omega-3 essential fatty acids, and potent natural antioxidants.

And sockeye is a nearly unrivalled food source of bone-saving, cancer-curbing vitamin D, with a whopping 1,100 IU per 6-oz serving, or nearly triple the US RDA.

Our flash-frozen portions come vacuum-sealed for superior quality and convenience. Certified Kosher by EarthK

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.

After the solid one-two punch their products took in recent weeks, the makers of anti-depressant drugs probably feel like they need a Prozac.

Prozac, Zoloft, Paxil, and other members of the newest generation of anti-depressants are called selective serotonin re-uptake inhibitors or SSRIs.

SSRI-type drugs work by reducing the amount of serotonin – a neurotransmitter associated with mood maintenance – that is reabsorbed by neurons (brain cells) after being used to transmit signals across the electro-chemical bridges between them (synapses).

Thus, SSRIs indirectly increase the amount of serotonin available to brain cells.

Key Points British team uncovers hidden studies; Inclusion in new analysis proves Prozac-type drugs work no better than placebo pills. Findings follow recent discovery that drug makers published positive trials at a far higher rate than negative trials. Nutritional factors deserve more research, based on positive preliminary findings.

Perhaps because we offer organic cooking oils – extra virgin olive and macadamia nut – we regularly get questions about our stance on canola oil.

Accordingly, we asked Vital Choices contributor Susan Allport to address canola oil’s history and attributes, and dig into some of the alarming anti-canola assertions that have proliferated on the Internet.

Most urban myths are pretty harmless. Think of the one about a certain coffee chain adding nicotine to its hot drinks. Or the sedative effects of eating turkey … or the origins of Santa Claus.

But the urban myth about canola oil: that it is a toxic food, unfit for human consumption, is anything but benign.

That’s because canola oil, unusual among the edible oils for its high content of the parent omega-3 fat: alpha linolenic acid (ALA), has the potential of reversing our century-old imbalance of essential fatty acids.

Americans consume too many omega-6 fats and too few omega-3s: an imbalance that has been linked – through well-defined, causal mechanisms – to many of our most common illnesses, including heart disease. 

Canola oil, developed in Canada in the 1970s from a strain of rapeseed that is low in erucic acid, was introduced into the United States in 1985.

And its introduction has already made some inroads in correcting the great imbalance of omega-6s to omega-3s in American diets, according to an analysis by researchers at Pennsylvania State University.

 

About the Author Susan Allport is an award-winning science writer for The New York Times and other publications. Susan wrote the acclaimed book  The Queen of Fats: Why Omega-3s Were Removed From The Western Diet and What We Can Do To Replace Them (University of California Press, 2006).   She is also the author of two other highly praised books – The Primal Feast: Food, Sex, Foraging, and Love, and A Natural History of Parenting – and has appeared on Oprah & Friends Radio and NPR’s "Science Friday" and "The Splendid Table".  For more, visit susanallport.com.

These researchers reported a significant drop in the ratio of omega-6s to omega-3s in the American food supply in the years 1985 to 1994 (from 12.4:1 to 10.6:1). That’s still far from an ideal, of about 4:1, but canola oil, with a ratio of just 2:1, makes that ideal possible.

Whether this healthy trend continues, though, and whether it benefits any single individual depends on that individual’s acceptance of canola. Does he think of it as the great Con–ola, as one website describes canola, and avoid, therefore, every food with canola as one of its ingredients?  Or does she trust the American Heart Association and the Mayo Clinic, who support the healthfulness of canola oil?

Canola canards proliferate on the Web
As someone who frequently encounters people who are virulently opposed to canola oil – whenever I speak or appear on a call-in radio show, I thought I would try to get to the bottom of canola’s sinister reputation. I began by typing in “canola oil” and “negative effects” on my browser and up popped more than 200,000 web pages.

Many of these sites repeat the baseless, outlandish claims that canola oil is an ingredient of mustard gas … that the Canadian government paid fifty million dollars for GRAS (generally recognized as safe) status in the US ... and that canola oil causes emphysema, respiratory distress, anemia, constipation, irritability, blindness, as well as hair loss.

Others knock canola because it is usually sold as a refined oil or because it is a genetically modified (GM) plant.

Consumers worried about the effects of refining can always choose expeller pressed or cold-pressed canola oil.

And yes, there are GM forms of canola, as of many plants, but canola was originally developed by traditional plant breeding methods. It is true that currently, some 80% of Canada’s canola oil does come from GM canola, but this could change, conceivably, with consumer demand. European farmers are prevented by law from growing GM crops, but they still grow plenty of canola (calling it low-erucic-acid rapeseed or LEAR).

A few Web sites mention the fact that the large amounts of omega-3 ALA in canola oil are prone to isomerization, or becoming trans fats, during processing – which has indeed been a problem for canola-seed crushers in the past.

The heat of both “deodorization” (the final step in producing refined oils) and expeller pressing is great enough to cause isomerization of omega-3 ALA. The processors who crush the oil from canola seeds are well aware of this tendency now, and adjust the time and temperature of these procedures to keep trans-fat formation below 2 percent. 

Isomerization and genetic modification are legitimate issues, but do they explain why canola has been singled out to become the stuff of urban ...