Free Bonus Options
February 4 to 10
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... then start shopping to earn your reward!
Marbled King Salmon
Troll-Caught
Albacore Tuna
Sablefish Nova Lox
Organic Macadamia
Nut Oil
Signature Water Bottle
... all offers include Free Shipping!
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Shop Vital Choice ...
Pick from 3 Easy Ways!
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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=020810114736) .
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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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 Your Patients & 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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Omega-3s Curb Psychosis in Clinical Trial
Preliminary findings dovetail with prior indications and should encourage further research
by Craig Weatherby
The average age at which symptoms of psychosis appear is only 25 ... a tragically early beginning to a terrible affliction.
Now, Austrian researchers say they’ve published the first clinical trial to show benefits of omega-3 fatty acids in younger people at “ultra-high” risk of psychosis.
The results led the authors to pen a pretty clear conclusion:
“Long-chain omega-3s reduce the risk of progression to psychotic disorder … in young people with sub-threshold psychotic states … omega-3s may offer a viable prevention and treatment strategy ...” (Amminger GP et al. 2009)
This is not a case of choosing between drugs or omega-3s.
More research is needed to prove the efficacy of omega-3s, which might be prescribed as a complement to anti-psychotic drugs ... one that might permit lowering the dose of such drugs.
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Key Points
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Pilot clinical trial links supplemental omega-3s to a reduced chance that youths at risk of psychosis will progress to the full-blown disease.
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Results fit with earlier pilot studies, but come from a small study and remain inconclusive; the authors call for more study.
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Lab and MRI studies ling higher brain levels of omega-3 DHA to relevant improvements in brain chemistry.
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Those who’ve worked with people taking anti-psychotics – this writer included – know that they they’re often preferable only to the agonies that psychosis inflicts on patients and their families.
So it seems significant that the authors of the new trial noted some key advantages of omega-3s versus standard anti-psychotic drugs:
“… adverse effects – which include metabolic changes, sexual dysfunction and weight gain – associated with the use of anti-psychotics are often not acceptable for young people. [In contrast, omega-3s] … have the advantage of excellent tolerability, public acceptance, relatively low costs and benefits for general health.” (Amminger GP et al. 2009)
Another serious side effect of anti-psychotic medications is the movement disorder called tardive dyskinesia (TD), which can be disabling and ...
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"Food Rules" Makes Eating Well Simple
Bestselling journalism professor Michael Pollan’s concise new guide provides simple, traditional, science-affirmed rules for food shopping and enjoyment
by Craig Weatherby
Although he circled the subject in The Botany of Desire, Michael Pollan became America’s leading voice on food matters with The Omnivore’s Dilemma – the big bestseller in which he roamed the country to explore America’s diverse food subcultures.
The nature of his journey was alluded to in the book’s subtitle, “A Natural History of Four Meals”.
His exploration of four distinctly different meals led him to strongly favor a shift away from big agribusinesses and their processed foods to smaller, self-sustainable farms and their generally whole, natural, traditional foods.
Lately, he’s shifted his focus more to the nutrition/health side of the food beat, starting with In Defense of Food – about the many advantages of whole foods over processed fare – and now with Food Rules: An Eater’s Manual, which features common sense and evidence-based tips for healthy eating.
And his message is making it to the mainstream. Last week, Oprah Winfrey featured Pollan, who was on her TV show to talk about Food Rules and the compelling documentary Food, Inc., in which he appears. (See “Oprah Boosts Factory Farm Foes”.)
In Food Rules, Pollan distills years of research into an easy-to-digest guide to shopping and eating in ways that promote optimal health.
The book won’t be welcomed by big agribusinesses, many of whose products he rightly describes as promoters of obesity, diabetes, dementia, and a host of degenerative health problems.
Rather than provide our own review, we refer you to one by Jane Brody, the doyen of ...
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Vital Recipes
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Bourbon and Maple-Glazed Salmon
From and tested by Susan M. Selasky for the Free Press Test Kitchen
Preparation time: 10 minutes Total time: 30 minutes (plus marinating time)
Serves 4
3 tablespoons Dijon mustard
3 tablespoons maple syrup
2 tablespoons bourbon
Vegetable sauté, optional (see note below*)
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Rinse the salmon portions under cold water and pat dry.
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In a small bowl combine the oil, Dijon, maple syrup and bourbon. Set aside half the glaze.
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Place the salmon in a shallow dish and brush with half the glaze. Refrigerate for 30 minutes and up to 3 hours before broiling.
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Preheat the broiler to low. Coat a broiler pan with nonstick cooking spray. Place the salmon on the pan, skin side down. Season with salt and pepper.
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Broil for about 4 minutes. Brush with the reserved glaze and continue broiling, another 4-5 minutes, until the salmon is still pink in the very center, or just barely cooked through.
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If desired, remove the skin by sliding a spatula between the flesh and the skin, leaving the skin on the broiler pan.
Serve immediately with the vegetable sauté.
*To make the vegetable sauté:
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Clean and trim 2 cups fresh green beans. Cut the beans in half. Wash and cut 1 small zucchini into 1-inch pieces.
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Cut kernels from 1 large ear of fresh corn.
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In a skillet, heat 1 tablespoon olive oil with 1 tablespoon butter.
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Add the beans and zucchini and sauté 3-4 minutes or until just crisp-tender.
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Season with salt and pepper.
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Remove from the heat and stir in the corn kernels just before serving.
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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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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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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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