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Gifts
Wild Seafood
Sockeye Salmon Oil
Organic Foods
Sampler Packs, Specials, Extras
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Scrumptious Wild Salmon Sausage!
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People seem to really love our Wild Sockeye Salmon Sausage, which comes in three succulent varieties: Savory Country Breakfast Style, Spicy Italian, and NEW Chorizo Style.
The ingredients couldn’t be simpler: just Wild Alaskan sockeye salmon, 100% organic herbs and spices, organic arrowroot, natural sea salt, and water. For tips on how to cook 'em from straight from the freezer, see our Web site.
“I just tried your new Country breakfast sausage for the first time … they are wonderful! I never thought a salmon sausage would be this good. Thanks!” — Dr. Bruce Felgenhauer
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World's Finest Fish Oil ... Whole and Unrefined
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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, our naturally pure Sockeye Salmon Oil does not need to be chemically refined: a process that can damage omega-3s. Instead, our oil's 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 fatty acids natural to whole Sockeye Salmon.
The rich orange 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 Salmon 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. 
We encapsulate our Salmon Oil in pure fish gelatin, and offer special varieties for special needs:
• Smaller Softgels (500 mg)
• Liquid Salmon Oil for children and folks who may have trouble swallowing our 1,000 mg softgels
• Lemon-Flavored Salmon Oil for folks who experience bounce-back.
Vital Choice Salmon Oil (top left) vs. two standard fish oils
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Rich, Red Oil Signals our Salmon's Superiority
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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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Why Vital Choice?
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After more than 20 years as a fisherman sailing wild, pristine Alaskan waters, I founded Vital Choice as your direct connection to that world of health, purity, and sustainability.
Click here to learn about the Vital Choice Advantage ... the many reasons why renowned physicans like Drs. William Sears, Christiane Northrup, Stephen Sinatra, Andrew Weil, and Nicholas Perricone — call Vital Choice their favorite Salmon source.
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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 Alaskan halibut Pieces ... you get 4 vacuum-sealed 1-lb. packages of smaller portions, 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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Smoky Succulence for Breakfast ... or Anytime!
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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"!
"I am in love with the hot-smoked salmon. It is fabulous flaked and scrambled with eggs and onions. They give the eggs a lovely zing." — Dana Jacobi, author of 12 Best Foods Cookbook.
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Vital Choice Goes Green
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Environmental
Stewardship Program
Vital Green™ is our pioneering environmental program that does 4 things:
1) Fight global warming by offsetting the impacts of shipping.
2) Enable recycling of foam shipping cubes via our innovative FREE program.
3) Support seafood sustainability and promote a green partnership with our customers.
4) Offers an online, clickable e-Catalog to save trees and energy.
To learn more, and get instructions for recycling foam shipping cubes from Vital Choice, visit our Vital Green™ page.
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Superior Portuguese Sardines
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We went all the way to Portugal to find the world's finest Sardines. They're custom packed for us in organic extra-virgin olive oil by a family that's been at it for more than a century. And we select only the richest sardines, caught at their peak of omega-3 content.
Available in 4 varieties: Olive Oil pack, organic Tomato Sauce, Spicy (a single organic red chili pepper!), and No Salt Added versions. Pull top cans. Certified Kosher by Earth Kosher (Full Oversight).
“Just wanted to tell you that those are the BEST sardines I have ever eaten. They are well worth the extra money. Of course, why would I think the sardines would be any different from all the other tasty and high quality fish you offer?”
--Jean Singer, Eustis, FL
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Women’s Weight Linked to Estrogenic Food Factor
Lignans in plant foods get attention for breast health potential, but may also bring women weight-related rewards
by Craig Weatherby
Many plant foods contain compounds called lignans.
Lke vitamin E and the major antioxidants in plant foods, lignans belong to the class of beneficial phyto-chemicals called polyphenols.
A substantial portion of the (admittedly mixed) epidemiological evidence indicates that lignans, like soy isoflavones, may help protect some women’s breast health at some life stages … though the jury is still out (Boccardo F et al. 2006).
Human bodies turn lignans into an estrogen-like compound called enterolactone, which, like the estrogenic isoflavones in soy and many other foods, may protect some classes of women against cancer.
Flaxseed is the most abundant source of lignans by far, sesame seeds come in second, followed by berries, brassica-family vegetables (broccoli, kohlrabi, cabbage, Brussels sprouts, cauliflower), fruits, whole grains, extra virgin olive oil, tea, and red wine (Mazur WM et al. 2000; Owen RW et al. 2000; Milder IE et al. 2005).
Now the results of a small study give women concerned with weight control another good excuse to pack their diets with lignan-rich plant foods.
Lignans may deter diabetes and weight gain
Researchers from Laval University in Quebec recruited 115 post-menopausal women, and used diet questionnaires to estimate the women’s intake of lignans. The women (average age 56.8) also had blood taken to determine their blood levels of enterolactone.
As we said, the body converts lignans to enterolactone, so this digestive breakdown product is a reliable marker for lignan consumption.
The women with relatively high estimated lignan intake had lower body-fat mass numbers and body mass indices (BMI), compared to women with the lowest average intakes.
And, compared to the women with the lowest average blood levels, the women with the highest blood levels of enterolactone had 8.5 kg (18.7 lbs) less body fat, better blood sugar control, and significantly lower blood glucose levels.
As the Quebecois team wrote, “In conclusion, women ...
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Worms Weaken Foundations of "Radical" Aging Theory
Squirmy lab subjects’ surprising longevity despite loss of antioxidant defenses may mean that conventional anti-aging wisdom needs a makeover
by Craig Weatherby
The so-called “free radical theory of aging” is more than a half-century old, but it should be called the “free radical theory of lifespan”.
Arguments over the theory have more to do with lifespan than with valuable targeted effects.
For example, topical antioxidants with anti-inflammatory properties can smooth wrinkles and refresh skin tone, for straightforward physiological reasons.
And animal studies suggest that antioxidant-rich extracts of foods like turmeric can dampen inflammation just as effectively as synthetic non-prescription drugs like Aleve.
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Key Points
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It's unclear whether free radicals cause or result from aging.
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Worms lacking a key antioxidant defense live longer.
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Antioxidants in plant foods may benefit us more via their influences on genes; damping free radicals may be a minor sideshow.
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Regardless, the theory that we age and die because of decay caused by free radicals has become increasingly accepted, despite mixed evidence … most of it rather indirect.
In fact, calling it the “free radical hypothesis of aging”, would better describe the state of the science surrounding the idea that dietary antioxidants can slow aging.
A hypothesis is an idea proposed to explain natural phenomena, and it becomes a theory once it provides accurate predictions and gets accepted by most experts in the field.
Many once-accepted theories have been overturned by new evidence … but none of these had strong, unmatched predictive power.
So far, the free radical theory of aging lacks proven predictive power with regard to the length of lifespan in people or animals.
Now, a series of studies in worms seem to undermine the idea that individual lifespan depends on each person’s innate and/or diet-assisted ability to out-wrestle free radicals.
Free radicals and aging: The story up to this point
In 1956, biologist Denham Harman, PhD, suggested that aging might be caused by “oxidative stress”, which occurs when an organism’s innate antioxidant defenses face an unusually heavy burden of free radicals due to environmental or dietary factors … or have been weakened by illness or poor diet.
The process of turning food into cellular energy generates unstable molecules that steal oxygen atoms from nearby chemical compounds in our cells, such as fatty acids.
Scientists call free radicals “reactive oxygen species” (ROS) for their tendency to react with other chemicals in order to steal oxygen atoms.
These chemical thefts initiate chain reactions in which compounds stripped of oxygen atoms by free radicals in turn snatch oxygen atoms from nearby chemicals, and so on.
Oxidative stress damages cells directly, and switches on pro-inflammatory genes called nuclear transcription factors. And because the body’s inflammation processes produce free radicals, oxidative stress can become a self-perpetuating process.
This is especially true if your diet is high in pro-inflammatory agents ─ such as sugars, refined starches, and the omega-6 fats that dominate most vegetable oils except olive, macadamia, and hi-oleic sunflower oils ─ and low in anti-inflammatory antioxidants and omega-3s (from fruits, vegetables, and wild salmon).
Inflammation can also persist if your own internal antioxidant network is weak due to stress, illness, or malnutrition … including lack of omega-3s.
The free radical theory of aging suggests that when free radicals and their products (e.g., oxygen ions and peroxides) build up in cells, they damage cell membranes, genetic material (DNA), and the key energy producing engines called mitochondria, and overwhelm the body’s ability to repair the damage.
In theory, this unrepaired damage causes the cells to age prematurely, and sometimes to turn cancerous.
Free radicals abound in certain air and water pollutants. But under normal circumstances, most of the free radicals in our bodies are produced in the normal course of metabolism, as we transform food into usable cellular energy.
The body’s own “antioxidant network” neutralizes excess free radicals, to prevent collateral metabolic damage to our cells.
Our internal antioxidant network consists largely of specialized enzymes but includes antioxidants such as alpha lipoic acid and vitamins C and E, plus the mineral selenium, which forms part of a key antioxidant enzyme called glutathione peroxidase.
By the way, most of the chemicals we call antioxidants can also act like free radicals, exerting the very same pro-oxidant effects, depending on their own state and surroundings ... a fact that underscores the fluid identities of free radicals (pro-oxidants) and antioxidants.
Food-borne antioxidants: What we know about them ... and why we don’t know more
Plant-rich diets are associated strongly with reduced rates of major diseases, all of which have an inflammatory component made worse by oxidative stress.
And it’s been presumed, logically, that the antioxidant effects of phenolic compounds in plant foods are largely responsible for ...
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Delicious Deals Dept.
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Mardi Gras "Bon Temps" Bonuses
Celebrate Fat Tuesday with Free Shrimp or Tuna and their good omega-3 fats ... or with Free Organic Dried Fruits ... offer ends Wednesday, February 25
Celebrate Mardi Gras ─ that’s Fat Tuesday for the Anglophones among us ─ with some sensational free seafood and fabulous organic dried fruits.
Mardi Gras offers a handy excuse to let “les bon temps roulez”, and today's offers certainly will help you let the good (food) times roll!
The legendary celebration gives folks who fast for Lent a last chance for sensory, culinary indulgences … hence its festive French nickname, which encourages serious feasting!
Choose from among 4 bonus offers
Today's Mardi Gras offers feature four great Vital Choice foods … see below for offer details, and instructions:
Place a qualifying order by Wednesday, February 25, 2009, and when you check out we'll add your chosen bonus gift.
Like all orders totaling $99 or more, your qualifying order will include Free Shipping.
One 2 lb bag … a $24 value (item # FOS201)
Add $160* or more to your cart and use
Promo Code PINK209
*Total must include $70 of frozen items to ensure delivered quality.
• Sustainably wild harvested • Re-sealable bags • Cooked and peeled • 250-300 per pound • No preservatives
Petite wild Oregon Pink Shrimp is renowned for its sweet, delicate flavor. Our tasty salad shrimp is pre-cleaned and cooked ... just thaw and serve in salads and appetizers, or as easy, tasty additions to pasta, casseroles, and chowders. (See our recipe for Shrimp Creole in today’s email.)
2.25 lbs (six 6-oz bags) … a $62 value (item # FTM606)
Add $200* or more to your cart and use
Promo Code TUNA209
*Total must include $70 of frozen items to ensure delivered quality.
Skinless • Dolphin-safe • Smaller, optimally pure fish • Certified sustainable by the Marine Stewardship Council
Our tender Pacific Albacore Tuna is sustainably line-caught by hand, and flash-frozen right on the boat. We select only smaller fish for optimal purity. These mouthwatering medallions come hand-cut from the tender loin portion ... perfect for sushi, stir-fry, or kabobs. (See our tuna recipes in today’s email.)
“It's as good or better than the yellowfin and bluefin I've had in sushi bars ... and I like that your albacore is so much purer than most tuna.”
-- Laura Inouye, Waltham, MA
One 10-oz bag … a $21 value (item # NDF301)
Add $130 or more to your cart and use
Promo Code BLUE209
No added sulfur or preservatives • Certified Organic by Oregon Tilth, Inc. • Certified Kosher OU
Unique soil and climate conditions ─ what French winemakers call “terroir” ─ combine to yield our sweet, tangy, pure, wild blueberries.
In addition to vitamins and fiber, wild blueberries are unusually rich in the purple-red antioxidants called anthocyanins … and feature their bountiful brain health benefits.
Add them to cereal or yogurt, and snack on some for quick energy and a brain boost!
One 8 oz bag … a $12 value (item # NDF601)
Add $110 or more to your cart and use
Promo Code MANGO209
No Added Sulfur • Certified Organic • Certified Kosher OU • Re-sealable pouch
Savor a burst of summer with our flavorful tropical favorites … plus healthful fiber, vitamin C, and colorful carotenes in abundance. Mango provides powerful protein-digesting enzymes, which makes them the perfect appetizer or aperitif.
How to Get Your FREE Bonus Product
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Fill your Cart with products totaling the $ minimum required to receive the bonus you want.
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Enter the Promo Code for your desired bonus in the Code box under your Cart.
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Click the Checkout Button and proceed as usual. Your Free Bonus will appear in your cart on the order-review page, before you pay.
As with all orders totaling $99 or more, qualifying orders will receive Free Shipping.
NOTE: You're welcome to take advantage of all four offers, by placing separate qualifying orders before our deadline. Offers cannot be combined in a single order.
To start shopping and get your bonus, go to VitalChoice.com or call toll-free 1-800-608-4825 ... your satisfaction is 100% Guaranteed!
Terms & Conditions
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Offer expires at 12:00 midnight Pacific Time on Wednesday, February 25, 2009.
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You must have an account to take advantage of our offer. If you don't have one, you'll be prompted to create one during checkout … it's fast and easy.
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One use of each gift code allowed per account and shipping address.
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Purchases are not eligible for our HealthWise frequent buyer rewards program. (You'll find some quick serving suggestions in this email.)
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Fish-Farm Wastes May Drift and Persist
Stanford computer study indicates that waste clouds may cohere and float greater distances that previously assumed
by Craig Weatherby
Given the stresses on wild stocks, we hope that fish farming becomes a truly sustainable source of health-enhancing protein for billions of people who need one pretty badly.
Intuitively, it seems a good idea … the more fish grown in pens, the fewer need be taken from overfished wild stocks in the sea.
Fish farms already supply about 30 percent of the world’s fish, with some 220 species raised on farms that vary from small onshore shrimp and catfish ponds to large industrial salmon pens anchored near coasts in Canada, Maine, Chile, Norway, Scotland, and more.
Writing in the June 29, 2000 issue of the leading journal Nature, Stanford University economist Rosamond Naylor and biologist Harold Mooney reported that, “… on balance, global aquaculture still adds to world fish supplies.” (Shwartz M 2000)
But as Naylor and Mooney wrote, the rapid rise in aquaculture production “… is a mixed
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Key Points
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New analysis finds that current salmon farms pose inevitable extinction risks to wild stocks.
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New computer model suggests fish-farm waste may pollute coastal areas more than thought
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Fish farms may actually increase pressure on wild stocks by robbing the seas of small prey fish
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Farmed fish are often cheaper than wild fish but rarely as healthful … though that may not matter to hungry people.
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blessing, however, for the sustainability of ocean fisheries.”
Onshore farms can be sustainable operations, but coastal shrimp and salmon farms have taken a toll.
Shrimp farms continue to devastate coastal mangrove forests, which serve as key fish breeding grounds … while salmon farms nearly wiped out wild Atlantic salmon and generate ongoing disease risks to wild stocks.
Just last month, geophysicist Neil Frazer, PhD of the Hawaii at Manoa published a paper in the journal Conservation Biology, in which he demonstrated how farming of fish in ocean cages is fundamentally harmful to wild fish (Frazer LN 2008).
In short, he uses existing data on disease transmission to calculate that higher density of fish promotes infection, and infection lowers the fitness of the fish.
His calculations show that even if lice levels on farm fish are controlled by medication, local wild fish will still decline.
Also, Frazer calculated a critical stocking level of farmed fish, above which local wild fish decline to extinction. He concludes that growing farm fish in sea cages can't save wild fish, but it can easily destroy them:
“Declines of wild fish can be reduced by short growing cycles for farm fish, medicating farm fish, and keeping farm stocking levels low. Declines can be avoided only by ensuring that wild fish do not share water with farmed fish, either by locating sea cages very far from wild fish or through the use of closed-containment aquaculture systems. These principles are likely to govern any aquaculture system where cage-protected farm hosts and … wild hosts have a common parasite with a direct life cycle.” (Frazer LN 12/2008)
In an earlier 2008 paper, Frazer noted, drily, that the Canadian researchers who’d published strong evidence that that lice from salmon farms could kill off major wild Pink salmon runs in British Columbia “… probably underestimated [lice] larvae production by the salmon farm.” (Frazer LN 10/2008)
And salmon farms devour massive loads of the small prey fish needed by wild salmon and other large fish … which explains why Naylor and Mooney warn that the growing demand for farm-raised salmon, shrimp and other commercially valuable species actually threatens the world's supply of fish.
The “underlying paradox,” they say, is that “… aquaculture is a possible solution ─ but also a contributing factor ─ to the collapse of fisheries stocks around the world.” (Shwartz M 2000)
Nothing much has changed since Naylor and Mooney penned their plea for highly precautionary farm-regulation policies … despite some desultory moves to reduce the amounts of fish meal and oil in farmed salmon feed.
Now, a report from colleagues at Stanford raises new questions about sustainable siting and design of salmon farms ... if true sustainability is even possible on offshore salmon farms.
Where does the waste go? Study throws cold water on industry assurances
In addition to possible pressure on wild stocks, marine aquaculture can have some nasty side effects, especially when the pens are set near sensitive coastal environments, like most industrial salmon farms are.
Fish penned together consume massive amounts of commercial feed, some of which drifts off uneaten in the currents. And the crowded fish, naturally, defecate and urinate by the tens of thousands, creating a septic waste stream.
The wastes can carry disease, causing damage directly to wild stocks. Or the phosphate and nitrates in the mix may feed an algae bloom that sucks the oxygen from the water, leaving it uninhabitable … as in Chesapeake Bay and the Gulf of Mexico, where fertilizer runoff made huge dead zones incapable of supporting the marine food chain.
It has been widely assumed that the effluent from pens would be diluted to harmless concentrations if the pens were kept a reasonable distance from shore.
But early results from a new Stanford University computer simulation, based on sophisticated fluid dynamics, show that fish farm waste will travel farther and in higher concentrations than had been generally assumed.
According to civil and environmental engineer Jeffrey Koseff, co-director of Stanford's Woods Institute for the Environment, “What we've basically debunked is the old adage that ‘The solution to pollution is dilution’. It's a lot more complicated.” (Stober D 2009)
The computer modeling ─ done with new Stanford software ...
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Vital Recipes
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A Trio of Tasty Tuna and Shrimp Recipes
Our New Orleans inspired recipes range from classic Shrimp Creole and a Caribbean-style treatment of our tender, delicious albacore, to a hearty tuna linguine fit for a cold day in February.
The classic Shrimp Creole recipe should be served with rice and an complementary Southern vegetable, such as okra or garlicky sautéed collard greens, on the side.
Shrimp Creole
Cooking time: 30 minutes
Serves 6
1 medium onion, chopped
1 pinch thyme leaves, crumbled
6 green onions, chopped
1 can (14.5 ounces) tomatoes, un-drained
3/4 cup chopped celery
2 ounces tomato paste (about 6 Tbsp)
1 green bell pepper, thinly sliced
Cooked white or brown rice
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Heat oil in a heavy skillet; sauté onions, celery, bell pepper, garlic, thyme, cayenne pepper and bay leaves for a few minutes or until vegetables are just tender.
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Add tomatoes and tomato paste; simmer 15 minutes.
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Add Oregon Pink Shrimp; simmer 3 minutes. (Simmer 10 minutes if using raw Spot Prawns.) Serve over hot rice.
Albacore Tuna with Linguini
Nothing could be simpler, or more fitting for a February ...
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Published by
Vital Choice Seafood
Copyright © 2009 Vital Choice Seafood, Inc.. All rights reserved.
Information in this newsletter is not meant to substitute for the advice provided by medical professionals, nor is it intended to diagnose, treat, cure or prevent disease.
Copyright is held by Vital Choice Seafood, to which all rights are reserved. Other than personal, non-commercial use or forwarding, no material in this newsletter may be copied, distributed, or published without the express permission of Vital Choice Seafood.
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