Free Bonus Options
March 11 - 17
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... then start shopping to earn your reward!
Marbled King Salmon
Organic Macadamia Oil
Organic Blackberries
Portuguese Mackerel
Salmon Cookbook
... all offers include Free Shipping!
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Shop Vital Choice ...
Pick from 3 Easy Ways!
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Visit us at Dr. Weil's Mental Health Conference
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The goal is to assemble leaders within a new paradigm of care that uses scientifically proven alternative methods in combination with drugs and traditional therapy to address patients’ physical, psychological, and spiritual needs.
We'll be serving samples at our table in the lobby, and attending practitioners can sign up to receive free Vital Choice Catalogs, Omega-3 Brochures, and displays.
We hope to see you there!
WHEN: March 22 - 24
WHERE: Arizona Biltmore Hotel & Spa, Phoenix, Arizona
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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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Berry Antioxidants Proven “Bioavailable”
Clinical trial results afffirm the notion that their antioxidants explain the health effects seen in clinical, cell and rodent research involving berries
by Craig Weatherby
Berries rank high among food sources of the polyphenol-type antioxidants that routinely make health headlines.
While berries beat most other sources, polyphenol-type antioxidants also abound in beans, tea, cocoa (the single richest source), whole grains, and extra virgin olive oil.
A substantial body of clinical evidence suggests that these food factors exert beneficial effects on cardiovascular, brain, and overall health.
For example, the Finnish research team behind today’s news reported encouraging clinical results two years ago:
“The consumption of moderate amounts of berries resulted in favorable changes ... The results indicate that regular consumption of berries may play a role in the prevention of cardiovascular disease.” (Erlund I et al. 2008)
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Key Points
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Clinical trial confirms that the antioxidants in berries end up in our blood.
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Findings support earlier clinical, cell, and animal studies showing that berries yield heart and brain benefits.
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Food-borne antioxidants deliver their benefits as much or more via their influence over our genes, versus their direct antioxidant effects.
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Articles about the antioxidants in fruits, tea, and chocolate usually focus on the amounts found in each food or beverage.
Or, they’ll focus on the antioxidant power a food displays in the test tube, usually expressed as a number on the “oxygen radical absorbance capacity” or ORAC scale.
However, a laboratory measure of a food’s antioxidant content or capacity only go so far toward predicting its health-enhancing potential.
In part, this is because a food’s rank on the ORAC or similar scales can’t tell us whether, or to what extent any of its antioxidants are absorbed by the body … the property known as “bioavailability”.
And it’s becoming increasingly clear that the apparent benefits of antioxidants in foods relate as much or more to their influence on various genes – an emerging science called nutrigenomics – as to their ...
[CLICK FOR FULL STORY AND PRINTER FRIENDLY VERSION]
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Vitamin D Lack Linked to Weakness in Young Women
Study is first to link low vitamin D blood levels to increased fat within muscle tissue … a known factor in reduced strength and overall health
by Craig Weatherby
Last year, we reported the results of two studies suggesting that low blood levels of vitamin D reduce muscle power in adolescent girls.
Conversely, the results indicated that that higher vitamin D levels make girls stronger.
As well as being linked to cancer, osteoporosis, diabetes, cardiovascular disease, and autoimmune disorders, low blood levels of vitamin D are associated with being fatter and weaker.
An alarming study published last March found that more than half of the 90 participating teenage girls and young women from sunny southern California lacked sufficient vitamin D in their blood (29 ng/ml or less), while nearly one in four had serious deficiencies (less than 20 ng/ml).
That study also linked low levels of vitamin D to increased visceral (abdominal) fat in the young women. (Kremer R et al. 2009)
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Fish fit the vitamin D bill; Sockeye salmon stand out
In addition to getting vitamin D from supplements, certain fish rank among the very few substantial food sources of vitamin D, far outranking milk and other D-fortified foods.
Among fish, wild Sockeye Salmon may be the richest source of all, with a single 3.5 ounce serving surpassing the US RDA of 400 IU by about 70 percent:
Vitamin D per 3.5 ounce serving*
Sockeye Salmon 687 IU
Albacore Tuna 544 IU
Silver Salmon 430 IU
King Salmon 236 IU
Sardines 222 IU
Sablefish 169 IU
Halibut 162 IU
*For our full test results, click here.
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Now, a new analysis from that study is the first to show a clear link between vitamin D levels and the accumulation of fat in muscle tissue – a factor in muscle strength and overall health.
New study links low vitamin D to fattier, weaker muscles
As the U.S.-Canadian team wrote, “We found that vitamin D insufficiency is associated with increased fat infiltration in muscle in healthy young women.” (Gilsanz V et al. 2010)
Scientists have known for years that vitamin D is essential for muscle strength. Studies in the elderly have shown bedridden patients quickly gain strength when given vitamin D.
The study results are especially surprising, because study subjects – 90 healthy young women living in California, 16 to 22 years old – could logically be expected to benefit from ample exposure to sunshine – the trigger that causes ...
[FULL STORY]
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Vital Recipes
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Roasted Garlic & Prawn Pasta
We’re pleased to present another recipe by Syrie Wongkaew, who’s About.com’s guide to Australian & New Zealand Food, as well as a freelance graphic designer and food photographer/stylist.
Here's how Syrie introduced this recipe on her blog:
“Sometimes it's nice to eat something special for no special reason. Whether it's when you want to impress or just because, this prawn recipe is delicious in its simplicity.”
“The tomato sauce is a mixture of fresh, ripe Roma tomatoes, sweet basil, onion, roasted garlic and chili flakes. The prawns are lightly sautéed in butter and white wine and then mixed in with the sauce just before serving.”
Roasted Garlic & Prawn Pasta
Serves 4
4-5 ripe Roma tomatoes, diced
6 cloves garlic
1 medium white onion, diced
Handful fresh sweet basil, roughly chopped
1 tsp chili flakes
2 oz (60 ml) dry white wine
1 tsp of sea salt
Fresh or dried angel hair pasta for 4
Pre-heat the oven to 400°F.
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Wrap the garlic in foil and then roast in the oven for 20 minutes. Once ready, remove from oven and let the garlic cool. Squeeze the garlic out of the skins and set aside. Discard the skins.
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Heat 2 Tbsp of oil in a large saucepan over a medium heat. Sauté the onions for 5 minutes. Add the chili flakes and fry for another minute. Add the roasted garlic and fry for about 40 seconds.
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Add the diced tomatoes to the pan and turn down the heat slightly. Gently fry for about 15 minutes, stirring occasionally.
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Meanwhile, bring a large pot of water to the boil. This is for the pasta. If you're using fresh pasta then it only requires about 4 minutes of cooking. I like to have to water ready so I can cook the pasta just before the sauce and prawns are ready.
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Now for the prawns -- they should be cooked last or at the same time the pasta is cooking.
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Heat 1 tsp of olive oil in a fry pan over a medium heat. Once the oil gets all swirly in the pan, throw in the prawns. Sauté them for about 30 seconds and then add the wine. Shake the pan to move the prawns around for about 40 seconds and then remove them from the heat.
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Drain the pasta and add it to the tomato sauce. Throw in the prawns and stir well to coat them in the sauce. Add a handful of freshly chopped sweet basil and serve immediately.
[PRINTER FRIENDLY VERSION]
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Wild Salmon Beats Farmed for Vitamin D (Again)
Canadian report affirms prior signs that wild salmon has much more vitamin D than farmed salmon does … and is leaner, but about equal in omega-3s
by Craig Weatherby
Most Americans are deficient in vitamin D – or close to it – and need to get much more from pills or foods.
As it happens, fatty fish are the richest food sources by far, with tuna, sardines, mackerel, and salmon leading the pack.
But not all salmon are good sources of vitamin D … with farmed salmon lagging far behind their wild cousins.
Three years ago, we reported that Boston University tests found much more vitamin D in wild salmon than in farmed salmon (Lu Z 2007).
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Fish fit the vitamin D bill; Sockeye salmon stand out
In addition to getting vitamin D from supplements, certain fish rank among the very few substantial food sources of vitamin D, far outranking milk and other D-fortified foods.
Among fish, wild Sockeye Salmon may be the richest source of all, with a single 3.5 ounce serving surpassing the US RDA of 400 IU by about 70 percent:
Vitamin D per 3.5 oz serving*
Sockeye Salmon 687 IU
Albacore Tuna 544 IU
Silver Salmon 430 IU
King Salmon 236 IU
Sardines 222 IU
Sablefish 169 IU
Halibut 162 IU
*Average amounts. For our full test results, click here.
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Critically, the BU researchers found that a sample of wild Pacific salmon had four times more vitamin D (988 IU), compared with farmed Atlantic salmon (245 IU).
The amount found in wild salmon was almost five times the US RDA (200 IU) from birth through age 51 ... which most researchers want raised to at least 1000 IUs per day.
Now, the results of tests commissioned by Canada’s CTV News affirm those findings ... and then some.
Canadian TV station finds wild salmon far higher in vitamin D
When CTV sent samples of both to be tested, the results showed that wild Pacific salmon had eight times more vitamin D than farmed Atlantic salmon.
(Most farmed salmon is of the Atlantic species, which was nearly exterminated by damming of rivers in America, and by lice and other pressures from poorly sited and designed Norwegian and Scottish ocean-pen salmon farms.)
Specifically, the samples of wild Pacific salmon had more than 500 IU of vitamin D per 3.5 oz serving, while farmed salmon had only 60 IU.
And, the farmed salmon had three times as much fat as the wild salmon (13 percent fat, versus only 2.5 percent).
Because fat has more than twice as many calories as protein or carbohydrates, this means that ...
[CLICK FOR FULL STORY AND PRINTER FRIENDLY VERSION]
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Subscribe to Vital Choices
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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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