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Free Bonus Options for Jan. 28 - Feb. 3
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... then start shopping to earn your reward!
Wild Alaskan King Salmon
Wild Alaskan Sea Scallops
Frozen Organic Blueberries
Organic Trail Mix - 2 oz Snack Packs
Signature Water Bottle
... all offers include Free Shipping!
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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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Point Patients and Clients to Great Food
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Many health practitioners and wellness providers display Vital Choice catalogs to help their patients and clients find great seafood and supplements.
Each catalog includes a special offer that people will thank you for providing!
And we can now offer clinics our new brochure on Omega-3s in Seafood & Health. Reviewed by doctors and experts, it clarifies a critical but often-confusing subject.
For information or to request extra catalogs and brochures, please send an email to arnie@vitalchoice.com.
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Switch to Fish Yields Statin-Like Benefits
Eating more fish and less saturated fat is linked to blood-fat benefits that statin drugs did not boost any further
by Craig Weatherby
Surprisingly, there is relatively little evidence on the extent to which blood fat and cholesterol levels in older persons respond to dietary changes.
Nor has it been clear whether dietary changes add to or rival the effects that statin-type drugs exert on people’s cholesterol profiles.
Now a new study designed to help answer these questions has produced encouraging results.
Its findings suggest that modest dietary changes match the effects of statin-type drugs on key cardiovascular risk factors.
As lead author Anette Buyken, Ph.D., told Reuters Health, it looks like the “… benefits of reducing saturated fat and increasing omega-3 fat are the same for those on statins and those who are not.” (Norton A 2010)
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Key Points
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Blood-fat profiles improved among people who ate less saturated fat and more omega-3s, and statins added no extra benefits.
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Cholesterol ratios are more important than total cholesterol, and diet changes can improve them as much or more than statins.
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The real value of statins may lie in their anti-inflammatory powers, which overlap with the anti-inflammatory influences exerted by omega-3s.
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The study involved 900 Australian adults aged 49 or older who were followed for 10 years (Buyken AE et al. 2010).
Their fat intakes were assessed by diet questionnaires and confirmed by three blood tests over the course of the decade.
Cholesterol profiles improved among the participants who gradually ate less saturated fat and more omega-3s … with no real advantages seen among those who made these changes and were also taking a statin drug such as Lipitor, Crestor, or Pravachol.
Those who gradually shifted from foods high in saturated fats (butter, meat) to fish full of omega-3 fats enjoyed two key improvements:
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Lower total cholesterol levels
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Lower blood triglyceride levels
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Higher blood levels of “good” (HDL) cholesterol
We should mention here the strong evidence that, when gauging a person's cardiac risk, his or her total cholesterol levels matter less than their ...
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Farmed Fish Draw Fire at Seafood Summit
Issue of fish feed dominates discussion on first day; life cycle assessment authors declare frozen wild Alaskan salmon the “gold standard” for minimal carbon impact
by Craig Weatherby
The dubious sustainability of farmed salmon drew a great deal of attention at the Seafood Summit presented in Paris by the Seafood Choices Alliance.
The Alliance helps the seafood industry move toward increasing sustainabilty, with guidance from the marine scientists at SeaWeb.
Usage of fishmeal in carnivorous fish feeds was the chief focus of a first-day session titled, “Will salmon feeds become independent from fishmeal?”
The average propportion of fishmeal used in fish-farm feed has dropped from about two-thirds to about one-quarter ... but that's as low as it can go, since chow with less than 25 percent fishmeal causes growth and health deficiencies.
On that score, grain-heavy fish feed is a bad idea, even though it cuts the cost of farmed fish and reduces the ...
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Vitamin D Again Linked to Lower Colon Risk
European case study finds 40 percent less colon cancer in the people with the highest vitamin D intakes
by Craig Weatherby
During the 1940’s researcher Frank Apperly discovered that cancer death rates were lower in sunnier southern latitudes, and higher in northern climes.
Because sun exposure stimulates the body to make vitamin D, he hypothesized that this long overlooked hormone-like vitamin might provide cancer protection.
Colorectal cancer accounts for almost 10 percent of new cancer cases every year worldwide. The highest rates are in the developed world, while Asia and Africa have the lowest rates.
At the time, Dr. Apperly suggested that sunlight conferred “… a relative cancer immunity”.
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Key Points
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People with the highest vitamin D levels were 40 percent less likely to have developed colorectal cancer.
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People with low blood levels of vitamin D were 32 percent more likely to have developed colorectal cancer.
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Vitamin D blood levels above the high-normal range were not associated with any additional drop in colon cancer risk.
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No association between dietary vitamin D intake levels and colon cancer risk was detected.
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Higher calcium intake was also associated with a reduced risk of colorectal cancer.
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Controlled clinical trials would help prove him right.
But – combined with increased understanding of vitamin D’s physiological effects – virtually all of the large body of epidemiological evidence collected in recent years lends Dr. Apperley’s hypothesis strong support.
For example, evidence reviews published in 2006 and 2007 linked higher blood levels of vitamin D to reduced risk of colon cancer.
Now, the results of a substantial new study add urgency to calls for clinical trials regarding cancer, and to accelerate basic research into vitamin D’s many roles in the body.
Huge European study highlights vitamin D’s anti-cancer potential
The new population study is the largest study of its kind to examine the associations between vitamin D intakes and ...
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Vital Recipes
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Pan-Roasted Salmon with Mushrooms
What makes this quick and easy salmon dish distinctively delicious is the combination of curry and salt, which also gives the salmon a warm golden glow!
Go light on the curry so as not to overpower the dish … it should be subtle. Done right, this mix makes an excellent seasoning for any pan-roasted fish.
If you prefer or need a lower-sodium preparation, just go easy on the salt, or use a substitute product featuring potassium chloride or lactate.
Serve this dish with a favorite vegetable on the side ... sauteed spinach or green beans sauteed with mustard seed would work well.
Pan-Roasted Salmon with Mushrooms
Juice of half a lemon
Curry salt (1/3 curry powder to 2/3 sea salt) to taste
2 varieties of mushroom, whole (e.g., button, crimini, oyster, morel, shiitake)
1 clove garlic, finely chopped
Handful fresh flat leaf parsley, chopped (chopped basil leaves may be substituted if desired)
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Rub the salmon with lemon juice and sprinkle with the curry salt.
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Heat a pan medium-high and add a little oil. Lay the salmon on the hot pan and reduce the heat to medium-low. Flip the salmon when it is 2/3 cooked should cook a total of 6 to 8 minutes.
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Heat a little oil in another pan. Add the mushrooms and garlic and toss. Add a little balsamic vinegar. Season with a pinch of salt and pepper. Reduce the heat and cook until the garlic is transluscent.
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Scatter the parsley on the mushrooms.
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Serve the salmon on top of the mushrooms.
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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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