Free Bonus Options
February 11 to 17
|
|
.jpg?i=021610031218)
... then start shopping to earn your reward!
Silver Salmon
Albacore Tuna Medallions
Sockeye Salmon Nova Lox
Italian Salmon Sausage
Organic Raw Almonds
... all offers include Free Shipping!
.jpg?i=021610031218)
|
|
|
Shop Vital Choice ...
Pick from 3 Easy Ways!
|
|
|
|
|
Utterly Unique ... Vitamin D in Salmon Oil
|
|
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=021610031218) .
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.
|
|
|
|
World's Finest Fish Oil
|
|
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
|
|
|
|
Point Your Patients & Clients to Great Food
|
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.
|
|
|
|  |
|
|
Sardines are Back … Plus New Boneless-Skinless
Our succulent Portuguese Sardines arrive on nature’s own, non-negotiable schedule ... only after they reach their peak of fat, omega-3s, and flavor.
So when we run out, we can’t order more from a warehouse somewhere in the U.S.
We have to wait for the start of the fall harvest season in the often-rough seasonal seas off Portugal.
Then it takes weeks for the cans to sail across the Atlantic, through the Panama Canal, up the coast to Seattle, then ride a truck north up route 5 to Bellingham. (We followed them all the way on a ship-tracker Web site.)
And for true sardine lovers, it’s well worth the wait to savor what many connoisseurs consider the world’s finest.
Now all four options are back … along with our NEW Boneless-Skinless Sardines! Click below to learn more about each variety and to order ... or call us at 800-608-4825.
By the way, “EVOO” means extra virgin olive oil … and ours is always organic:
Our NEW Boneless-Skinless Sardines
Over the years, we’ve heard from quite a few folks who folks who like sardines, but would prefer them stripped of skin and bones.
Like our regular Sardines, these succulent fish are harvested when fat and omega-3 levels are at their highest peak.
And they come from the same Portuguese family that’s been perfecting the craft of picking and packing sardines for more than 150 years.
Our new Boneless-Skinless Sardines are packed in certified-organic extra virgin olive oil, with a pinch of natural sea salt … and nothing else.
They're just as flavorful as their skin-on bretheren ... and while these boneless treats have a bit less calcium, they're every bit as rich in vitamin D and omega-3s.
Enjoy them in sandwiches and salads, with pasta or rice, on pizza … or straight out of the can!
[PRINTER FRIENDLY VERSION]
|
|
Our Excellent Sardine Adventure in Portugal
Vital Choice visits the fishermen who catch our Portuguese Sardines … and the people who hand-prepare and custom-pack them for us
by Dave Hamburg, Vital Choice COO
Sardines are a bit of a mystery to many Americans … including longtime fishermen like myself and Vital Choice founder Randy Hartnell.
So I invite you to read my brief account of a tour of Portugal’s sardine scene … and click the screen below to view the video I shot on the boat and in the cannery.
Before we decided to offer sardines, Randy traveled to Portugal in 2005 to scope out the scene and find the very best provider.
He selected the Portuguese sardines we offer both for their quality, and because it was so clear that the fishery supplying them was abundant and well-managed. (It was independently certified sustainable earlier this year by the Marine Stewardship Council.)
We’ve been eager to return and document the fishing and packing processes in photo and video, to give our customers an insider’s view. So last October, I traveled to northwest Portugal with two goals in mind.
I wanted to see the sardine harvest up close, and tour their cannery with the family that selects and packs our sardines.
The video tour stars when you click this screen, and my journal continues below it. (If you have trouble viewing it here, you can see it at YouTube.)
My Portuguese sardine sojourn starts at sea
I arrived in Porto, Portugal in mid-October, just in time to see sardines harvested at their peak of fat and flavor.
This is the harvest period during which our cannery's buyers can select the plumpest, fattiest sardines for Vital Choice.
The sardine harvest happens at night, so I left my hotel at 10:30 p.m. and was brought out to a large pier in Matosinhos, north of Porto, where the fleet was preparing to depart.
There, I met the captain/owner of the Deus Nao Falta – meaning “God Does not Lack” – who my hosts described as ...
[CLICK FOR FULL STORY AND PRINTER FRIENDLY VERSION]
|
|
Hunger Strike Turns Olympic Flame on Salmon Farms
Chiefs of Vancouver-area First Nation groups are leveraging the Olympics to lobby Norwegian attendees … including the country’s visiting King
by Craig Weatherby
Anyone who watched the opening ceremony of the 2010 Vancouver Olympics saw people from many of Canada’s “First Nation” groups dancing to welcome visitors from around the world.
But when it comes to salmon farms that threaten the survival of their ancestral sustenance – wild salmon – all is not well between Vancouver-area First Nations people and one country in attendance … Norway.
Vancouver is located in the Canadian province of British Columbia (B.C.), and members of the Union of B.C. Indian Chiefs are fasting to support a local Tribal Council’s opposition to salmon farms off the British Columbian coast.
Billion-dollar Norwegian firms own Marine Harvest and Cermaq, which operate most of British Columbia’s salmon farms. These farms are clustered north of Vancouver – in the Broughton Archipelago – and south of Vancouver around the critical Fraser River sockeye run.
|
Americans must act, too
Four out of five farmed salmon grown in British Columbia are sold within the United States – so Yanks should act to push for preservation of B.C.’s wild salmon.
Sadly, Canadian politicians and regulators have consistently underplayed and avoided dealing with the well-documented problems caused by salmon farms sited near migratory rivers and routes.
|
To draw attention to the threat, the chiefs of several regional tribes will conduct a 29-hour hunger strike aimed at the 29 Norwegian-owned salmon farms sited in their territories.
More than a dozen hereditary and elected chiefs are expected to join the fast, which will also be observed in communities around the Broughton Archipelago.
According to Chief Bob Chamberlin, chairman of the Tribal Council, the 29-hour hunger strike is timed to end on Tuesday, the day of the Olympic hockey game between Canada and Norway.
Strike supporters dressed as bears and wild salmon will greet Norwegian fans at the hockey game and offer gifts of wild salmon.
This is not the first protest … and given the resistance from powerful interests, it probably won’t be the last.
The threat that motivates the protests
The hunger strike is intended to force changes in the design and placement of Norwegian salmon farms, seen as necessary to prevent the devastation or extinction of wild salmon.
The key problem is that salmon farms serve as breeding grounds for huge swarms of sea lice … parasites that ...
[CLICK FOR FULL STORY AND PRINTER FRIENDLY VERSION]
|
|
|
Vital Recipes
|
Sicilian Sardine and Broccoli Rabe Pasta
Today's recipe was adapted from one by Susan of Food Blogga, which as she says, is “Rhode Islandese for Food Blogger”.
Serves 4
1 medium bunch broccoli rabe (or broccoli)
3 tablespoons raisins (soaked in a little water or white wine)
1/4 cup pine nuts
1 small garlic clove, finely chopped
2 shallots, finely chopped
2 teaspoons lemon juice (preferably Meyer lemon)
1/4 teaspoon lemon zest
1/4 teaspoon red pepper flakes
2 tablespoons chopped fresh parsley
12-16 ounces rigatoni
-
Bring a large saucepan of salted water to a boil. Boil broccoli rabe for 1 1/2 -2 minutes; drain and plunge into a bowl of ice water briefly to maintain its vivid green color and stop the cooking.
-
Place the raisins in a small bowl and cover with some dry white wine. Let them soak about 10 minutes to become infused with the flavor of the wine.
-
Crush the pine nuts. In a small, dry skillet over medium heat add the pine nuts, stirring until they are golden and aromatic, about 1-2 minutes. Remove from heat and set aside.
-
In a large skillet over medium heat, warm the olive oil. Add garlic and shallots, sautéing 2-3 minutes, or until lightly browned. Drain the broccoli rabe, pat dry, and add to the skillet.
-
Meanwhile, drain the sardines. Using a fork, break sardines into bite-size chunks and add to the skillet. Add the drained raisins, lemon juice, lemon zest, crushed red pepper, and salt. Sauté 1-2 minutes more. Remove from heat.
-
Cook pasta in salted water according to directions, being sure to keep it al dente. Add cooked pasta to the skillet with the broccoli rabe mixture, and toss in the toasted bread crumb mixture and fresh parsley.
-
Plate the pasta, finishing it off with a drizzle of olive oil.
[CLICK FOR FULL STORY AND PRINTER FRIENDLY VERSION]
|
|
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 ...
[CLICK FOR FULL STORY AND PRINTER FRIENDLY VERSION]
|
|
|
Subscribe to Vital Choices
|
|
|
|
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.
|
|
|
|
.jpg?i=021610031218)
.jpg?i=021610031218)
.jpg?i=021610031218)
.jpg?i=021610031218)
.jpg?i=021610031218)
