Vital Bonus Options
November 19 - 25
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... then start shopping to earn your reward!
Silver (Coho) Salmon
Weathervane Scallops
Omega-3 Wild Sockeye Salmon Oil
Sockeye Nova Lox
Frozen Organic Blueberries
... all offers include Free Shipping!
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Shop Vital Choice
... 3 Easy Ways!
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Click a link below
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Call 800-608-4825
Wild Seafood
OM3s & Vitamin D
Organic Foods
Sampler Packs, Specials, Extras
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Catalogs for Clinics: Point People to Good 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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Our Utterly Unique Vitamin D
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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=112009133901) .
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 ... Whole and Pure
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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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Deep-Frying Blocks the Heart Benefits of Fish
Findings echo earlier reports that fish fried in vegetable oil loses most of its omega-3 benefits
by Craig Weatherby and Randy Hartnell
This week's widespread coverage of a study presented at an American Heart Association scientific conference confirms two things.
First, deep-fried fish is bad for your heart, while baked, broiled, and boiled fish are good for it.
Second, the media reports confirm that most news organizations suffer from short-term memory syndrome … accompanied by a bad case of no-context disorder.
Many media outlets reported on the new population study, in which University of Hawaii researchers looked for links between heart health and different cooking methods for fish.
Those who reported eating mostly baked or boiled fish enjoyed good heart health outcomes.
In contrast, those who reported eating mostly fried fish suffered below-average heart health outcomes.
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Key Points
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New study confirms prior findings that fried fish undermines hearth health.
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The white fish most often served fried have inferior fat profiles, and the omega-6 fats in deep-fryer oils are seriously damaged by high frier temperatures.
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Baked, broiled, and boiled fish are much healthier than fried fish.
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Adding low-sodium soy sauce enhanced fish-eaters’ heart health.
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Media outlets hungry for fresh content spread the news fast … but the “new” findings were actually old news.
That’s okay, though it would have been valuable for people to know that the Hawaii-based study simply echoed similar findings published over the past several years.
What’s really unfortunate is that reporters made no attempt to explore or explain the study’s outcomes ... even though the likely reasons hold serious implications for the impact of Americans’ diets on their heart health.
Study details
Researchers led by Lixin Meng, M.S. analyzed the diets and medical records of 186,000-plus people over a 10-year period (Meng L et al. 2009).
The participants were 186,127 men and women of African-American, Caucasian, Japanese, Native Hawaiian and Latino descent, aged 45 to 75 years and living in Hawaii or Los Angeles County, with no history of heart disease.
Ms. Meng’s team divided them into groups, depending on the subject’s reported intakes of canned or fresh fish, and according to the fish preparations people ate most often – raw, baked, boiled ...
[CLICK FOR FULL STORY AND PRINTER FRIENDLY VERSION]
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Letters to Vital Choice
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Omega-3s in Smoked or Canned Salmon vs. Fresh Fish
Customer query echoes a common question; The answer surprises many, and is reassuring
We recently received this query, and it’s one many folks wonder about, and Vital Choice founder-president Randy Hartnell penned this response:
Dear Vital Choice,
Do smoked and canned salmon contain as much omega-3s as fresh salmon does?
Thanks,
JR
Dear JR,
The answer to your question depends on the smoking and/or cooking process used.
Generally speaking, the more moisture (water) that's removed from fish by smoking or cooking, the greater the percentage of various nutrients left behind, including omega-3s.
Cold smoking – the process used for our salmon and sablefish nova lox – removes the least amount of moisture, so it has the least impact on the omega 3 levels.
Drier smoked salmon (aka "hot smoked" or "kippered") loses more water, leaving a higher level of omega-3s per serving.
Below are omega-3 values taken from the USDA Nutrient Database (Release 22, 2009), for a variety of sockeye salmon species and preparations.
Note that omega-3 levels within a single salmon species (e.g., sockeye, king, silver) can vary dramatically depending upon the time of year and each fishes' area of origin, so the differences in omega-3 content shown here may not be fully attributable to method of preparation.
Omega-3s (EPA + DHA) per 100g serving
USDA data unless otherwise noted.
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Raw sockeye salmon – 1.16 grams* to 1.18 grams
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Sockeye salmon (cooked with dry heat) – 1.23 grams
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Canned sockeye (drained solids with bone) – 1.45 grams
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Canned smoked sockeye – 1.57 grams
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Smoked sockeye (fillets with skin) – 2.43 grams
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Smoked king salmon – 0.45 to 0.52 grams (45 to 52 mg)
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Smoked Yukon king salmon – 1.25 grams*
*Vital Choice test data
For your information, canned salmon is cooked under pressure to a maximum of 245° F (see our FAQ on this subject).
Also, be aware that freezing does not reduce the omega-3 content of salmon, so the omega-3 figures for fresh salmon apply to frozen salmon as well.
But because omega-3s will oxidize over time in the freezer, we advise people to keep our frozen fish portions and fillets in their original, airtight vaccum packs and consume them within two to three months of purchase.
I hope this answers your question ... please let us know if you have any others!
Best regards,
Randy Hartnell, President
Vital Choice Wild Seafood & Organics
[PRINTER FRIENDLY VERSION]
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Vital Recipes
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Broiled or Grilled Wild Salmon with Blueberry-Cilantro Salsa
This recipe came to us courtesy of the BC Salmon Council, and could serve as an easy, tasty Thanksgiving centerpiece.
Amy at the Minimally Invasive food blog picked it up from us, and contributed this great photo of the dish served atop asparagus.
We like the idea of serving the salmon and salsa over greens (e.g., spinach or chard; cold or sauteed).
It would also make sense to serve this dish with whole grain on the side ... we'd serve it either with quinoa or a mix of wild and "real" rice, with a sprinkle of dried cranberries added during cooking for extra color, texture, and flavor.
To appeal to the broadest range of tastes, leave the chopped cilantro, jalapeño, and onions out of the salsa, and instead serve them on the side for folks to add to their salsa or not.
Broiled or Grilled Wild Salmon with Blueberry-Cilantro Salsa
Makes 4 servings
1/2 large pink grapefruit (sectioned with membrane removed), diced, OR 1/4 of a pineapple, diced
2 Tbsps red onion chopped finely
1 jalapeño pepper, deveined and chopped (optional)
1 tsp honey
1 Tbsp. lime juice
2 Tbsp. chopped fresh cilantro (or parsley)
Preheat the broiler OR prepare the grill (be sure to oil the grate).
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Broil or grill salmon for 6 to 8 minutes or until just done.
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Mix all the other ingredients just before serving, and spoon salsa over salmon or serve on the side.
[PRINTER FRIENDLY VERSION]
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Holiday Shipping Deadlines
Early is good … observe these deadlines to ensure that your orders arrive in time
Planning to serve our seafood at Thanksgiving? We hope so!
Whether you plan Organic Nuts, Fruits, and Trail Mix for snacks, smoked fish appetizers, or a gorgeous, delicious salmon fillet for dinner, be sure to order in time.
The following deadlines should ensure that you get the foods you want when you need them … it’s smart to order well ahead!
These dates are for the continental U.S. only ... see Canada deadlines below.
Thanksgiving Deadlines
Ground shipments placed now are not likely to arrive before Thanksgiving (Thursday, Nov. 26).
Order Thanksgiving dinner items by 10 AM Pacific Time on Wednesday, Nov. 18 for delivery Friday, Nov. 20. (Foods ordered after this deadline may not arrive before Thanksgiving.)
Orders that include only frozen foods will automatically ship by 2nd Day Air.
If your order includes Non-Perishables wanted by Nov. 25, place it by 10 AM on Wednesday Nov. 18 and upgrade it to 2nd Day Air.
Hanukkah Deadlines
Ground (Non-Perishables only) – Order by 10 AM Pacific Time on Tuesday, Dec. 1
2nd Day Air* (all Frozen Foods) – Order by 10 AM Pacific Time on Tuesday, Dec. 8
Overnight Option – Order by 10 AM Pacific Time on Wednesday, Dec. 9
Christmas Deadlines
Ground (Non-Perishables only) – Order by 10 AM Pacific Time on Tuesday, Dec. 15
2nd Day Air* (all Frozen Foods) – Order by 10 AM Pacific Time on Monday, Dec. 21
Overnight Option – Order by 10 AM Pacific Time on Tuesday, Dec. 22
New Year's Eve Deadlines
Ground (Non-Perishables only) – Order by 10 AM PST on Friday, Dec. 18
2nd Day Air* (all Frozen Foods) – Order by 10 AM Pacific Time on Monday, Dec. 28
Overnight Option – Order by 10 AM Pacific Time on Tuesday, Dec. 29
*When an order includes frozen food, we ship those items by 2nd Day Air, and the rest go by Ground.
Holiday Shipping Deadlines for Canada
Order deadlines for Christmas
Non-Perishables – Order by Sunday, Dec. 13 at 12 noon Pacific Time
All Frozen Foods – Order by Sunday, Dec. 20 at 12 noon Pacific Time
Order deadlines for New Year's Eve
Non-Perishables – Order by Sunday, Dec. 20 at 12 noon Pacific Time
All Frozen Foods – Order by Monday, Dec. 21 at 12 noon Pacific Time
[PRINTER FRIENDLY VERSION]
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Starch Fuels Aging ... Fruits and Veggies Fight Back
Boston team quantifies the dangers of sugary diets with regard to aging and disease; Antioxidant-rich fruits and veggies block the free radicals created by junky foods
by Craig Weatherby
This week brought news that underlines the dangers of America’s sugary, starchy diets … but led us to evidence that colorful plant foods can blunt some effects of junky foods.
First, let’s hear the bad news.
Diabetes researchers at Children’s Hospital Boston just published an interesting experiment in which they tested the effects of sugary, starchy diets on the “antioxidant capacity” of people’s blood.
The antioxidant capacity of blood is a measure of its ability to control the potentially damaging “pro-oxidant” compounds called free radicals.
Why does this seemingly arcane blood measurement matter?
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Key Points
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Clinical study links sugary/starchy diets to increased oxidative stress from free radicals.
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Conversely, diets low in sugar and refined starches reduced free radicals and oxidative stress.
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USDA study finds food-borne antioxidants blunt oxidative stress generated by digesting lower-nutrient foods; Timing of antioxidant food consumption seen as key to optimal benefit.
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As the Children’s Hospital researchers wrote, “Oxidative stress, caused by an imbalance between antioxidant capacity and reactive oxygen species [free radicals], may be an early event in a metabolic cascade elicited by a high glycemic index (GI) diet, ultimately increasing the risk for cardiovascular disease and diabetes.” (Botero D et al. 2009)
By “high-glycemic”, they mean a diet high in sugars and starches that produce rapid, steep rises in blood sugar levels … an effect that, over time, can lead to diabetes.
In other words, sugary, starchy, high-GI diets yield lots of free radicals, which damage cells and promote inflammation. As a result, an excess of free radicals increases your risk for cardiovascular disease and diabetes.
The Boston-based doctors enrolled 12 overweight or obese men aged 18-35, and assigned them either to a diet with a low glycemic index (GI) rating or a high-GI rating.
A week later, they measured the total antioxidant capacity (AOC) of the men’s blood, and on day 10 they measured cardiovascular disease risk factors in their blood.
As they reported, “… total antioxidant capacity was significantly higher during the low-GI vs. high-GI diet ...” (Botero D et al. 2009)
In other words, diets low in sugars and refined starches left the men’s bodies better able to prevent the ravages of ...
[FULL STORY]
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Published by
Vital Choice Seafood
Copyright © 2009 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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