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February 11 to 17
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... then start shopping to earn your reward!
Silver Salmon
Albacore Tuna Medallions
Sockeye Salmon Nova Lox
Italian Salmon Sausage
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=021210135220) .
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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Med Diet and Low Blood Pressure May Deter Dementia
News that high blood pressure can promote dementia coincides with new links between Mediterranean diets and reduced brain damage from atherosclerosis and hypertension
by Craig Weatherby
Rarely do health headlines overlap as strikingly as they did earlier this week.
Two separate studies concerning links among diet, dementia, and blood pressure were released on Monday, February 8, 2010.
One was an MRI brain-scan study from Columbia University, which showed that people who follow a Mediterranean-style diet closely had much less brain damage in the regions of the brain responsible for “executive” functions.
The other was a report linking high blood pressure to increased risk of dementia among older people who display mild decline in their brain’s executive functions (thinking and decision-making).
The Columbia team equated the degree of protection provided by Mediterranean-style diets to the kind of protection provided by low blood pressure ... hence the intriguing overlap.
Let’s take a quick look at both investigations … starting with some very good news about Mediterranean diets and brain health.
MRI study suggests Mediterranean diet may deter brain damage
Researchers from Manhattan’s Columbia University Medical Center conducted the new study with support from the National Institutes of Health (AAN 2010).
They recruited 712 New Yorkers, and determined their diets using questionnaires.
Then, they separated the volunteers into three groups, based on how closely they were following the ideal Mediterranean diet, centered on fruits, vegetables, whole grains, fish, nuts, and extra virgin olive oil.
Six years later, the Columbia team used MRI machines to scan the participants’ brains, and one in three (238) showed at least one area of brain damage.
(The kind of damage they saw using MRI scans is called an infarct … a term that means tissue damage caused by inadequate blood supply. Heart and brain infarcts are often caused when an artery narrows or shuts due to the plaque buildup called atherosclerosis … or by related blood clots.)
The MRI scans showed that the people whose diets resembled the ideal Mediterranean diet closest were 36 percent less likely to have areas of brain damage, compared with those whose diets fell furthest from it.
People whose diets approached the ideal Mediterranean diet less closely were 21 percent less likely to have brain damage, compared with those whose diets were least Mediterranean-like.
The observation that links this study to the other one we report today came from ...
[CLICK FOR FULL STORY AND PRINTER FRIENDLY VERSION]
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Why Fat & Omega-3 Levels Vary in Wild Salmon
Customer query goes to the heart of some key distinctions among wild Pacific salmon species
We recently received a question about the levels of total fat and omega-3s in various wild Salmon.
It comes up quite frequently and relates to nutritional distinctions, so we thought it useful to publish the query and our reply.
All wild Pacific salmon are rich in omega-3s, antioxidants, and vitamin D – factors that make them all exceptionally healthful.
But there are significant differences among them in terms of total fat content and omega-3 content … and their varying fat levels also affect these fishes’ calorie counts.
One customer’s fatty question
Dear Randy,
Why does King salmon have the most omega-3s of all types of salmon?
Does it depend on where it lives and what it eats compared with the other kinds?
Thank you!
Adrienne P.
Our response
Here’s the response from Vital Choice founder and veteran Alaska salmon fisherman, Randy Hartnell:
Dear Adrienne,
While diet may play a minor role in the fat content of the several Pacific salmon species, diet has more to do with their vitamin D content.
(At about 687 IU per 3.5 oz/100gm serving, Sockeye salmon has more vitamin D than any other fish, and more than any other common food, by far.)
Rather than diet, the variations in the body size and fat content of wild salmon have more to do with the birth rivers and preferred habitat of each species.
This table shows how the wild salmon species we offer rank, per 3.5 oz (100gm) serving. These are averages, because the nutrient content of individual salmon will vary within each species, depending on the year and their harvest location:
| Salmon Species |
Total Fat (grams) |
Omega-3s (grams) |
| King (chinook) |
10.4
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2.3
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| Sockeye (red) |
8.6
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1.2
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Silver
(coho)
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5.9
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1.3
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| Pink (humpie) |
3.5
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1.1
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The omega-3 distinction
Omega-3 fatty acids can be thought of as the “anti-freeze” of the fat world, because these polyunsaturated fats remain fluid in fish that swim frigid ocean waters.
This explains why omega-3s levels are usually highest in salmon that come from and return to the coldest rivers, and swim in the coldest ocean waters.
King salmon have the highest omega-3 levels of all Pacific salmon species because they favor deeper, colder waters during the ocean phase of their lives.
The total-fat distinction
While it may relate in part to water temperature, the distinctive total-fat content of each wild salmon species has a different explanation.
Pacific salmon stop feeding once they leave the ocean and begin to swim up their birth rivers against the current, so ...
[CLICK FOR FULL STORY AND PRINTER FRIENDLY VERSION]
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Greens and Fish Guard Teeth and Gums
Human study links omega-3 DHA to lessened gum disease; omega-3s from fish and greens alike can halve oral disease bacteria ... at least in the test tube
by Craig Weatherby
Hold on to your bicuspids ... the near-simultaneous findings of two separate studies may put omega-3s on the dental health map.
According to a new Japanese study, lower intakes of omega-3 DHA from fish fat may promote dental disease as we age.
Meanwhile, a University of Kentucky test tube study showed that all types of food-borne omega-3 fats – EPA and DHA from fish and ALA from flax and leafy greens like spinach – cut the numbers of oral disease bacteria by half or more.
Let’s take a closer look at these two preliminary studies, whose findings must be confirmed in clinical trials.
Japanese study links low omega-3 intake to oral disease
Researchers from Japan’s Niigata University recruited 55 older people (average age 74) and used diet questionnaires to estimate the participants’ intakes of long-chain omega-3s (DHA and EPA) from fish or fish oil (Iwasaki M et al. 2010).
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Omega-3s worked equally well in
the different "packages" tested
Why did the Kentucky researchers test the two different chemical "packages" in which omega-3s occur in foods and supplements?
Omega-3s in fish mostly occur in the triglyceride form, while the omega-3s in most fish oil supplements get converted into the ethyl ester form during the chemical refinement process.
We presume that the Kentucky team wanted to detect any differences in their effects on oral disease bacteria.
Like the omega-3s in wild salmon – most of whose omega-3 fats occur in the triglyceride form – most of the omega-3s in unrefined, “extra virgin” Vital Choice Wild Salmon Oil occur in that same triglyceride form.
Don't confuse the triglyceride form of omega-3s with blood triglycerides.
The form in which omega-3s are consumed – triglyceride or otherwise – does not diminish their ability to lower triglyceride levels in your blood ... an effect that's good for heart health.
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The subjects were given dental exams at the study’s start, and once a year for 5 years. The number of teeth in each person that exhibited progression of periodontal disease were counted as “periodontal disease events.”
After comparing the dental exam records and diet surveys, the researchers detected a statistically significant association between the subjects’ DHA intake and the degree of dental disease they suffered.
As the Japanese team wrote, “People with low DHA intake had an approximately 1.5 times higher incidence rate ratio of periodontal disease progression. The findings suggest there may be an inverse, independent relation of dietary DHA intake to the progression of periodontal disease in older people.” (Iwasaki M et al. 2010)
The researchers note that this apparent preventive effect was probably related to the anti-inflammatory effects of omega-3 fatty acids: “In periodontal diseases, bacteria trigger inflammatory host responses that cause destruction of the alveolar bone and periodontal connective tissue.”
Omega-3 DHA and EPA give rise to immune-response mediators (eicosanoids) that are less inflammatory than those produced from omega-6 fats.
Because this was Japan, where people eat a lot of fish, the volunteers’ average daily intakes ...
[CLICK FOR FULL STORY AND PRINTER FRIENDLY VERSION]
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Omega-3 Brain Shield Linked to Zinc
Findings may help explain why most population studies link fish-rich diets to reduced rates of dementia
by Craig Weatherby
“Fish is brain food” goes the saying ... and there's clearly something to that old saw.
Diets rich in fish-borne omega-3 fats have long been linked to reduced rates of Alzheimer’s disease and other forms of dementia.
While the evidence is mixed and includes no large clinical trials, this association is supported by cell and animal studies that have detected beneficial effects that omega-3s exert on processes related to brain health.
Now, Australian scientists believe they’ve discovered one possible reason for omega-3s’ presumed protective powers.
Zinc may be one missing link in omega-3s’ brain health effects
Researchers at Melbourne’s Deakin University have found that DHA – one of the two key omega-3s in fish fat – regulates the levels of zinc in brain cells (Suphioglu C et al. 2010).
Lead researcher Margaret Ackland, Ph.D., leads a group that studies the function of trace metals in human health, and ...
[FULL STORY]
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Spanish Fish Soup
Today’s recipe is by Annemarie Colbin and was adapted from her book, Food and Our Bones: The Natural Way to Prevent Osteoporosis (Plume, New York, 1998)
As she writes, “This delicious and easy soup is excellent for company. The key is to use a tasty homemade fish stock. You can serve the soup over a whole grain such as brown rice or kasha or serve it with a Mediterranean style salad and some crusty whole grain bread.”
Attractive offer from MyFoodMyHealth.com
MyFoodMyHealth is the premier source for people and families who struggle to cook delicious, healthy meals for family members have allergies and other health concerns.
Their site provides a customizable online meal planner for families with health conditions and food allergies, or that want to support their health by eating whole, natural and delicious food.
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Click the image above, and then enter the Promo Code
"vitalchoice" to save 15%
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And it’s filled with flavorful recipes created by professional chefs and nutritionists, and provides online tools to make it simple to prepare nutritious meals everyone can enjoy.
To sign up and save 15% off your subscription, visit them online at MyFoodMyHealth and enter the Promo Code “vitalchoice”.
Spanish Fish Soup
By Annemarie Colbin
4 servings
Prep Time 20 minutes / Cook Time 35-40 minutes
1 medium onion, chopped
1/4 teaspoon dried tarragon
3 cups fish (or vegetable or chicken) stock
Pinch of saffron, crumbled
4 calamari, cleaned and ...
[CLICK FOR FULL STORY AND PRINTER FRIENDLY VERSION]
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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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