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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Vitamin D Cuts Flu Rate in First Clinical Trial
Japanese study is the first clinical trial to test vitamin D against flu; children who took vitamin D were 40 percent less likely to get one kind of flu
by Craig Weatherby
Vitamin D is something of a Cinderella story, with the “sunshine-and-seafood vitamin” rising rapidly from mundane bone builder to nutritional superstar.
In fact, its fundamental importance to myriad body systems was entirely unknown until very recently. (To see the amazing range of research in recent years, search our news archive for “vitamin d”.)
Growing evidence suggests that we urgently need more research into vitamin D’s role in the body’s immune response to infections.
Last year, American researchers who analyzed data from a survey of nearly 19,000 Americans (NHANES III) found that those with the lowest blood levels of vitamin D reported having significantly more recent colds or cases of the flu. (See “Flu and Colds Risk Linked to Vitamin D Lack”.)
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How might vitamin D
manage to fight off the flu?
The Japanese team noted several plausible reasons why vitamin D could reduce the risk of influenza A.
First, vitamin D increases the production of defensive proteins called antimicrobial peptides … specifically in epithelial and other cells where flu viruses often enter the body.
And as we reported last week, there’s increasing evidence that vitamin D triggers a key part of the body’s second-line, “adaptive” (acquired) immune response.
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But interest in this aspect of the essential, hormone-like nutrient first intensified four years ago, after a group of U.S. scientists authored a landmark paper titled “Epidemic influenza and vitamin D” (Cannell JJ et al. 2006).
That team included some of the most experienced vitamin D researchers, such as Harvard’s Edward Giovannucci, Cedric Garland of UC San Diego, and Michael Holick of Boston University.
At the moment, the same group’s second provocative paper – “On the epidemiology of influenza” – is the most frequently accessed paper in the history of Virology Journal (Cannell JJ et al. 2008).
Together with the epidemiological findings gleaned from the NHANES III survey, the evidence presented in these two papers should inspire more research into vitamin D’s role in fighting the flu.
As if to answer the many calls for clinical research, a Japanese team has just published the results of the very first controlled human trial designed to test vitamin D’s power to prevent the flu.
And the outcomes were encouraging: “This study suggests that vitamin D3 supplementation during the winter may reduce the incidence of influenza A …” (Urashima M et al. 2010).
Let’s examine the details of this study among schoolchildren … which included a sharp drop in asthma attacks among ...
[CLICK FOR FULL STORY AND PRINTER FRIENDLY VERSION]
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Environment News
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Coastal “Dead Zones” Linked to Ocean Warming
Deadly areas of low oxygen are growing off the Northwest U.S.; evidence points to carbon emissions and related ocean warming and acidification rather than normal climate cycles
by Craig Weatherby
Ocean “dead zones” are caused by low levels of dissolved oxygen, and one of the largest is in the Gulf of Mexico.
That desolate undersea area is clearly caused by agricultural runoff and other pollution coming down the Mississippi.
But scientists have detected large, growing dead zones off Southern California and the Northwest coast … and while they need more time to be sure, they say that the changes fit current climate-change models.
Changes in the wind and ocean circulation over the past eight years have disrupted the exchange of deep, oxygen-poor waters for shallow, oxygen-rich waters, trapping low-oxygen zones near the coasts of Washington and Oregon.
(See the illustration at the end of this article for a depiction of how the deadening process works.)
The lack of oxygen has killed millions of Dungeness crabs and sea stars, crippled sea anemones and produced hordes of noxious bacteria.
Although areas of low oxygen in the deep ocean have always existed in the Pacific, Atlantic and Indian oceans, they ...
[CLICK FOR FULL STORY AND PRINTER FRIENDLY VERSION]
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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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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 ...
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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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