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Free Bonus Options for Jan. 14 - 20
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... then start shopping to earn your reward!
Wild Alaskan Halibut
Wild Oregon Pink Shrimp
Wild Red Sockeye Salmon
Dried Organic Cranberries
Organic Raw Walnuts
... all offers include Free Shipping!
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Utterly Unique ... Vitamin D in Salmon Oil
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We are pleased to introduce a high-quality, higher-potency vitamin D supplement … one with unique attractions!
D3 is the preferred, natural form of this amazing vitamin, and ours is certified pure and potent by NSF  .
Better yet, our D3 comes in a base of whole, unrefined, certified-pure, sockeye salmon oil, certified sustainable by the MSC .jpg?i=012110233711) .
Each Vitamin D3 softgel contains 45mg of omega-3s, but health authorities recommend 500mg of omega-3s per day, so it doesn't replace fish oil.
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Shop Vital Choice ...
Pick from 3 Easy Ways!
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World's Finest Fish Oil
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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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Omega-3s Slow Aging by Keeping DNA "Caps" Intact
Key sign of aging found lowest in heart patients with highest blood levels of omega-3s; results may help explain omega-3s’ documented cardiac benefits
by Craig Weatherby
Nutrition-oriented anti-aging pioneers like Nicholas Perricone, M.D., have long advocated fish-derived omega-3s for their damping effect on chronic, “silent” inflammation … a key accelerator of human aging.
But the results of a new study suggest that may also act to protect our DNA from decay … a fundamental level in the fight against premature aging.
Today’s story was foreshadowed late last summer, when researchers linked tea and multivitamins to slower aging in our cells.
In both cases, the scientists looked at the length of DNA sequences at the end of chromosomes ─ called “telomeres”─ that shorten as cells replicate and age.
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Key Points
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Landmark study associates higher omega-3 levels among heart patients with a lower rate of decay in their chromosomes’ protective caps (telomeres).
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This cellular anti-aging effect is attributed to omega-3s’ documented antioxidant effects, or to their ability to stimulate production of an enzyme that repairs telomeres.
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Those studies showed that two daily routines – drinking tea or taking a multivitamin pill – were associated with having longer telomeres, compared with people who had neither habit.
Now, researchers have shown that omega-3s may also protect telomeres … at least in heart patients.
Findings add fish-borne omega-3s to list of telomere protectors
Researchers based at the University of California conducted a study designed to determine whether omega-3 blood levels were associated with changes in telomere length among heart patients with coronary artery disease (Farzaneh-Far R et al. 2010).
Specifically, they compared the lengths of telomeres in the participants’ leukocytes – a type of blood cell – at the beginning and end of ...
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Fish Oil Found to Help Critical ICU Patients
Clinical trial’s results fit the known properties of omega-3s, and affirm prior research on omega-3s in post-surgical patients and premature babies
by Craig Weatherby
British and Portuguese researchers report the encouraging results of a clinical trial in which they tested intravenous (IV) fish oil in patients suffering from sepsis.
Sepsis is a very serious illness in which the immune system goes into overdrive, potentially causing crippling or fatal damage to patients’ organs.
The results suggest that by adding fish oil to IV feeding formulas, hospitals can alleviate symptoms of sepsis among their intensive care unit (ICU) patients, and shorten their stays.
Research performed at several European universities has indicated that omega-3s can help patients undergoing major surgery (see “Surgical benefits seen”, below).
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Key Points
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Clinical trial finds that IV omega-3s benefit ICU patients with life-threatening sepsis.
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Results fit with known properties of omega-3s, and with prior research on omega-3s given to post-surgical patients and premature babies.
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Standard IV formulas are made from plant oils high in omega-6 fats, and are proven to promote inflammation and long-term liver damage.
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And U.S. studies show that omega-3s can protect the livers of premature babies getting intravenous (IV) nutrition … see “‘Preemies’ have been saved”, below.
The new UK-Portuguese findings add ICU care to the list of potential uses for omega-3-enhanced medical nutrition.
Critically ill patients with sepsis benefited from IV omega-3s
Researchers from the University of Southampton worked with a hospital in Portugal to conduct a randomized, controlled trial in 23 ICU patients with sepsis (Barbosa VM et al. 2010).
The study was led by Philip Calder, Ph.D., a professor of nutritional immunology at Britain’s University of Southampton, and a prominent researcher into omega-3s and inflammation.
The patients were randomly assigned to receive one of two intravenous nutrition formulas for five days following ...
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Vitamin D RDAs Fall Far Short in Winter
American study finds that in winter, people need five to 10 times more dietary vitamin D than the U.S. RDA, depending on skin shade; study also finds the RDAs too low throughout the year
by Craig Weatherby
According to a study from the University of California, Davis, people of all skin shades need much more vitamin D than the official recommendations would suggest.
The new study joins a fast-growing roster of findings that suggest an urgent need to raise the RDAs for vitamin D.
UV sunrays stimulate synthesis of vitamin in the skin, but the melanin that colors human skin blocks those rays. Thus, light-skinned people make more vitamin D compared with darker-skinned people, in response to equal amounts of sun exposure.
Human bodies manufacture vitamin D upon exposure to sunshine, but the UV sunrays in northern regions of the U.S. are so weak during the winter months that most people make no vitamin D at all.
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Key Points
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Landmark study finds the current vitamin D RDAs woefully inadequate after taking participants’ diets, sun exposure, and skin shades into account.
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Findings suggest a need to raise the RDAs five- to 10-fold, depending on skin shade, with dark-skinned people needing the most.
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Results fit with those of several recent investigations that found the current RDAs grossly inadequate for the vast majority of Americans.
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Accordingly, dietary supplements, fatty fish, and fortified foods are the only way to boost vitamin D blood levels during the winter.
And because so many people lead indoor lives and wear clothes or sunscreen during sunnier months, they don’t make very much then, either.
UC Davis team finds need for much higher RDAs
A UC Davis research team led by assistant professor Laura M. Hall, Ph.D., made two findings.
Both are sobering in terms of average vitamin D intakes in America … and somewhat unsurprising to folks who follow vitamin D research:
The recommendation for light-skinned people holds even if they get abundant sun exposure, so those who get little sun exposure need even more dietary vitamin D.
But the recommendation for dark-skinned people holds true even for those who get more ...
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Vital Recipes
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Savory Hellenic Halibut Stew
Winter’s here, and it’s time for hot, hearty soups and stews. On a cold day or for a Sunday night super, this Greek-accented recipe is a great choice!
It goes well with a sourdough bread. And with this tomato-based fish stew, try a Chablis, a warm, robust red wine like Cote Rotie, or a dry, white wine like Pouilly-Fumé.
Savory Hellenic Halibut Stew
Serves 4
1 cup chopped onions
2 large garlic cloves, chopped
1/2 cup pitted Kalamata olives, sliced
1 large can (28 oz) peeled, diced tomatoes
1 Tbsp tomato paste
8 oz clam juice
2/3 cup dry white wine
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Heat olive oil in heavy large pot over medium-high heat.
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Add chopped onion and garlic and sauté 4 minutes.
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Add olives and stir 2 minutes. Add tomato, tomato paste and continue to for cook two more minutes.
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Add clam juice, dry white wine, and fish and simmer until fish is lightly cooked through, less than 10 minutes.
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Add seasoning. Add salt and pepper to taste.
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Ladle into bowls and serve.
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Published by
Vital Choice Seafood
Copyright © 2010 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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