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Shop Vital Choice ... Pick from 3 Easy Ways!
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Vital Bonus Options July 29 - August 4
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... then start shopping to earn your reward!
Albacore Tuna Medallions
Daily Dose Packs
Salmon Oil & Vitamin D3
Wild Red Alaskan Salmon
... all offers include Free Shipping!
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Vitamin D in Salmon Oil ... Utterly Unique!
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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=072910232735) .
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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Vital Choice & Vital Green
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Environmental
Stewardship Program
Vital Green™ is our pioneering environmental program that does 4 things:
1) Fights global warming by offsetting the impacts of shipping.
2) Enables recycling of foam shipping cubes via our innovative FREE program.
3) Supports seafood sustainability and promote a green partnership with our customers.
4) Offers an online, clickable e-Catalog to save trees and energy.
To learn more, and get instructions for recycling foam shipping cubes from Vital Choice, visit our Vital Green™ page.
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Certified for Sport™ Salmon Oil + Vitamin D
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Omega-3s and Vitamin D support the special physical and mental demands placed on serious amateur and professional athletes.
So that they can benefit from both nutrients worry-free, we sought the prized Certified for Sport™ seal of approval from NSF, which assures athletes that our NEW Certified for Sport™ Sockeye Salmon Oil + Vitamin D3 is free of contaminants and all substances banned by sports federations worldwide.
• Fish-gelatin softgels
• Potency & purity certified by NSF
• 1000 IU of Vitamin D3 per softgel
• 200mg total Omega-3s per softgel
• No artificial additives, colors, or preservatives
• No dairy, starch, wheat, yeast, sugar, or soy
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Why Vital Choice?
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After more than 20 years fishing Alaskan waters, I founded Vital Choice as your direct connection to that world of health, purity, and sustainability.
Click here to learn about the many reasons why renowned physicans like Drs. Andrew Weil, William Sears, Christiane Northrup, Stephen Sinatra, and Nicholas Perricone call Vital Choice their favorite source for wild seafood and salmon.
I guarantee your satisfaction, 100%!
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Randy Hartnell,
Founder & President
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Hot News on Spicy Food for Weight Control
Findings from a Korean trial in rats suggest there are several new ways in which the capsaicin that makes chilies hot may aid weight control
by Craig Weatherby
Excess body weight is a risk factor in cardiovascular disease, hypertension, arthritis, and diabetes.
So tackling overweight is a public health priority … and the search for so-called “functional foods” that can help fight fat buildup goes on.
Capsaicin is found in the white pulp of chili peppers and chili spices like cayenne and paprika and gives them their mouth-tingling (or burning) “heat”.
As well as being a potent anti-inflammatory, antioxidant substance used topically for arthritis pain, capsaicin does a half dozen things dear to any dieter’s heart:
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Suppresses appetite.
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Raises metabolic rate.
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Cuts the amount of calories absorbed in the gut.
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Lowers lipid (fat and cholesterol) levels in the blood.
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Stimulates thermogenesis, the process that turns the energy in food into body heat instead of storing it as body fat (adipose tissue) or sugar (glycogen).
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Inhibits rises in blood sugar after a meal, thereby curbing over-release of insulin and the resulting low blood sugar that causes a craving for carbohydrates.
Now, researchers in South Korea report evidence that suggests new ways in which capsaicin may aid weight control (Joo JI et al. 2010).
Korean rat study adds genetic effects to chilies’ proven fat-fighting powers
Research from Daegu University suggests that capsaicin beneficially alters the “expression” of more than 20 key proteins that build, break down, or burn body fat.
(Gene expression is the process by which the information encoded in a gene is used to direct the assembly of a protein molecule. Proteins are the worker bees of the body, building and disassembling chemical compounds as needed.)
The study involved feeding rats a high-fat diet, with one group also getting some capsaicin in their diet.
The capsaicin-fed rats lost eight percent of their body weight, compared to the control rats, which got no capsaicin.
The Koreans said that the changes in body fat observed “… provide valuable new molecular insights into ...
[CLICK FOR FULL STORY AND A LINK TO THE PRINTER FRIENDLY VERSION]
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Vital Choice Wild Red™ Judged Best in Class
Our canned sockeye tops six brands in a blind taste test by MyHealingKitchen.com
by Craig Weatherby
Let the corks pop and the champagne flow!
Our canned Sockeye Salmon has earned top honors in a blind taste test by MyHealingKitchen.com.
Vital Choice Wild Red™ Skinless-Boneless and Traditional swam away with top honors in all four categories and outdistanced the nearest competition with a perfect “5 Thumbs Up.”
We’d like to thank MyHealingKitchen.com for conducting the test! You can read the full report here.
The test was initiated by the Food Editor of MyHealingKitchen, who writes under the name Jim Healthy.
As Jim told us, “The flavor is so good that I bring a can for lunch, and enjoy Wild Red either on whole grain crackers or directly out of the can. Since we ran the test, I’ve discovered your Organic Salmon Marinade Mix, which I like to sprinkle on the salmon for added zest and the antioxidant power of its herbs and spices.”
(Wild Red™ Traditional style is one of our bonus options this week ... to see the full roster of five options, click here.)
Jim asked MyHealingKitchen’s ingenious Chef Emmy to create some recipes for our Wild Red™, and she produced these simple, wonderfully delicious options:
Following the principle that food is your best medicine, MyHealingKitchen.com guides readers to “superfoods” whose scientifically documented ...
[CLICK FOR FULL STORY AND A LINK TO THE PRINTER FRIENDLY VERSION]
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New! Sockeye Salmon “Candy”
Enjoy our most popular kind of wild Alaskan salmon in its traditional dress … cured in organic brown sugar and alder smoke!
Salmon “candy” is a traditional Alaskan treat, created by native Northwest people.
We simply take some of our premium, certified-sustainable sockeye, de-bone this wonderfully firm, flavorful fish, brine it in salt and organic brown sugar, and smoke it to succulent perfection with natural alder wood.
Once you savor its smoky sweetness, you'll be hooked!
Snack on strips of our Sockeye Candy – or serve it with whole grain bread or crackers and the cheese of your choice – we suggest cheddar, chevre, or smoked Gouda.
Wild Alaskan sockeye (red) salmon is rich in omega-3 fatty acids and offers more vitamin D than any other food.
4 to 5 boneless-skinless strips per 4 oz portion.
No nitrites or artificial additives/preservatives
Sockeye Salmon certified sustainable by the Marine Stewardship Council (MSC).
[PRINTER FRIENDLY VERSION]
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Vital Recipes
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Greek Shrimp or Prawns with Feta
Today’s simple, quick, delicious recipe comes from superior food blogger and personal cooking instructor Helen Rennie of Natick, Massachusetts.
Helen's lifelong love for cooking led her to leave a computer science career and take an internship at the famed Casablanca Restaurant in Harvard Square, and then become a full-time personal cooking instructor at her own kitchen in Natick, Massachusetts.
Her blog “Beyond Salmon” has everything you ever wanted to know about fish and other musings on all things culinary.
Here's how Helen descrives her route to today's recipe:
“I just finished reading "Middlesex" by Jeffrey Eugenides. It's a wonderful page-turner of a book about Calliope Stephanides, and three generations of the Greek-American Stephanides family in Detroit."
Helen Rennie, cooking instructor and author of the "Beyond Salmon" blog
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“Ever since I started this book, I've been craving Greek food, and the other night I finally decided to do something about it. I made the Greek shrimp stew with feta. Fish and cheese? In most cuisines it's a no-no, but this particular combination works surprisingly well.”
“Note: When tomatoes are in season, this dish is best made with fresh ones (you'll need about 5 tomatoes for 4 servings). But in winter, I use canned.”
Greek Shrimp or Prawns with Feta
Serves 4
1-1/2 lbs. medium prawns, peeled and tails ...
[CLICK FOR FULL STORY AND A LINK TO THE PRINTER FRIENDLY VERSION]
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Fish Linked to Heart-Diabetes Risks
Korean-American team finds fish-loving men less likely to develop metabolic syndrome: No risk reduction seen in women, who ate less fish on average
by Craig Weatherby
Metabolic syndrome is a group of risk factors for diabetes, heart disease, and stroke … and one of the hottest topics in preventive medicine.
Having metabolic syndrome – called MetS for short – doubles your risk of heart attack and stroke.
So there’s been a rush to find ways to deter the several risk factors that, taken together, produce a diagnosis of metabolic syndrome.
Someone is said to have MetS if they display any three out of these six proven risk factors for diabetes, stroke, and heart disease:
Now, the results of an epidemiological (diet-health) study from Korea link frequent fish consumption to a sharply reduced risk of being diagnosed with MetS.
This study is the first to link frequent fish consumption with a reduction in the risk of a MetS diagnosis, rather than a drop in the risk of one or two of its defining components.
Korean-American team finds reduced risk in fish-loving men
Researchers from Seoul’s Kookmin University recruited 3,500 Korean adults aged 40 to 69, had them fill out detailed diet surveys, and examined their health periodically over a three-year period (Baik I et al. 2010).
After the results were adjusted to account for other risk factors for MetS, the team determined that men who ate fish daily were 57 percent less likely to develop metabolic syndrome over three years, compared with those who dined on fish less than once a week.
About 12 percent of the 232 men who said they ate fish every day developed metabolic syndrome over the next three years.
In contrast, 16 percent of the 190 men who reported eating fish less than once a week developed metabolic syndrome.
However, the study detected no link between fish-eating and lower MetS risk among women.
Women got no benefit, but ate less fish than men
Why would frequent fish intake be less protective for women than for men?
The answer may lie in the relatively smaller amounts of fish eaten even by women – even among the women who ...
[CLICK FOR FULL STORY AND A LINK TO THE 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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