Join us this coming Sunday, May 4th, at the The NAVEL Expo on Long Island, NY, where we’ll be serving up samples of savory Vital Choice wild Salmon.

This exciting event draws thousands of wellness-oriented people, including M.D.s, therapists, nutritionists, naturopathic physicians, psychologists and fitness experts.

WHEN: Sunday, May 4th, 2008

WHERE: Hilton Long Island/Huntington, 598 Broad Hollow Road, Melville, New York

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

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"!
 

For 20 years and more, doubts about aspartame – sold as Equal or NutraSweet – have lingered despite repeated affirmations of its safety by U.S. and EU health authorities.

In 1995, FDA Epidemiology Branch Chief Thomas Wilcox reported that aspartame complaints represented 75 percent of all reports of adverse reactions to substances in the food supply from 1981 to 1995.

But last year, scientists published another review of the evidence pertaining to aspartame, and found no indications that the artificial sweetener harms brain function or promotes cancer.

Key Points New review of cell-level evidence casts doubt on long-term safety of aspartame (Equal, Nutrasweet). Artificial sweetener was approved without adequate research into chronic effects. Chemical’s troubling effects are not outweighed by any well-proven weight control benefits.

Safety studies seen as misleading

The effects of aspartame have been studied extensively in humans, rats, mice and rabbits.
 

Earlier this month, we attended a pioneering conference presented by The Culinary Institute of America (CIA) and Harvard Medical School.

The event – called “Healthy Kitchens, Healthy Lives” – unfolded at the CIA's beautiful Greystone campus in Napa Valley (St. Helena), California, whose castle-like stone buildings once housed the Christian Brothers winery.

The bi-annual spring/fall conference began in 2007 and is intended to bring doctors, nutrition researchers, and chefs together to share information that will improve American’s health.

 “Healthy Kitchens, Healthy Lives” drew 300 or so physicians and health professionals, who came to be immersed in the science and art of designing nutrition-savvy diets … and to learn how to cook tasty, affordable, healthful meals in short order.

The attendees also included executives who decide what gets served at chain restaurants, hospitals, schools, retirement communities, nursing homes and military bases.

It was a real thrill to see the attendees enjoying our premium wild fish and shellfish as prepared by expert CIA chefs.

All too often, the fish we’ve brought to other large gatherings has been overcooked by overstretched hotel kitchens.

So we were gratified by the elegant, exciting, delicious settings in which the CIA chefs enhanced our seafood’s wild, fresh, natural appeal.

Why bring docs and chefs together?

Conference attendees were exposed to the latest nutrition science, but they also tasted, prepared and learned to teach others to enjoy a broad selection of foods that can reduce disease risk and, ideally, replace unhealthy habits.

This excerpt from the report broadcast last week by National Public Radio (NPR) captured the conference’s purpose clearly and concisely: 

“A dinner of salmon and arugula might sound like an appealing meal, but for many people, what winds up on the table is more along the lines of frozen pizzas or taquitos. Chefs at the Culinary Institute of America would like to help Americans learn to eat better – and they're starting with a key group of diners. Through a collaboration with Harvard University's medical school, the chefs and at least one med student are training doctors to cook.” (To hear the whole report, click here.)

The organizers express the goal of the semi-annual conference as an effort to “… transform attendees into ambassadors for and role models of healthy nutritional strategic change ...” (CIA 2008)

 “Healthy Kitchens, Healthy Lives” (HKHL) resembles the Nutrition & Health conference presented annually by Dr. Andrew Weil’s Program in Integrative Medicine at the University of Arizona, which we attended right after leaving ...