Fwd: Vital Choices Newsletter: Women’s Cancers Curbed by Vitamin D; Wild Salmon Tops Vitamin D Tests; Salmon-Asparagus Linguine

February 28, 2007

Note: forwarded message attached.

Note to plain-text rs: you can view Vital Choices in full color at http://www.imakenews.com/vitalchoiceseafood

Monday, February 26, 2007

Issue 133

VOLUME 4

ISSUE 133

CHANGING YOUREMAIL ADDRESS?Click here to update it

Table of Contents

Vitamin D May Lower Risk of Ovarian, Breast, Kidney, and Colon Cancers

Omega-3s May Cut Colon Cancer Risk by Two-Thirds

Wild Salmon Affirmed as Top Vitamin D Source

Salmon-Asparagus Linguine

It's a Sablefish Steal!

If you love sablefish, then oy, ve, have we got a deal for you! We've lucked into a great deal on random-sized pieces of our Certified Earth Kosher, skin-on smoked sablefish, and we'd like to share the bounty with you, at a great price.Boasting a rich golden color, these scrumptious, oven-ready steaks are infused with delicate alder wood smoke flavor-and cook fully from frozen in mere minutes! Act now, as quantities are limited!Your order will contain approximately two dozen individually packaged random-weight portions of our premium quality smoked sablefish. (Note: though smoked lightly, they still require brief cooking.)Sablefish is rarely seen in standard fish markets, and this buttery, flaky, white fish boasts its own rich texture and mind-blowing flavor-and even more omega-3s than wild salmon! And for those who prefer it, we also offer irresistible natural-style sablefish.

It's Easy to Shop by Clicking or Calling

Visit our Main Store Page, click direct to a Product (see below), or call us, toll-free, at 1-800-608-4825.Wild SeafoodAlaska Salmon (Sockeye, King, Silver)Smoked Alaska Salmon Albacore Tuna (low-mercury, troll-caught)Alaska HalibutAlaska ScallopsAlaska Sablefish (Black Cod)Salmon Sausage BurgersYukon King Salmon "Candy"Salmon Caviar (Ikura)Canned Salmon, Tuna, SardinesSalmon Dog TreatsSockeye Salmon OilCapsules or LiquidOrganic FoodsOrganic NutsOrganic BerriesOrganic ChocolateOrganic TeaOrganic Herbs SpicesOrganic EV Olive and Macadamia OilsGiftsGift CertificatesGift PacksSampler Packs, Specials, ExtrasDr. Perricone PackDr. Northrup Mom-Baby PackSampler PacksSpecial Grill PacksCedar BBQ PlanksCookbooksTo get a free catalog, click here, or call us toll-free at 1-800-608-4825.

Search the Archive

Browse our searchable Newsletter Archive!

Publisher/EditorRandy HartnellProducerCraig WeatherbySend Mail To:VitalChoices

Savings on Smoked Sockeye and Other Canned Treats

The positively seductive succulence of our premium hot-smoked sockeye salmon is also available in easy-traveling cans. And thanks to higher-volume orders driven by popular demand, we just negotiated reduced prices on this rare treat, Ventresca tuna, and other selected canned salmon and sardine products.Savor a healthy, mouth-watering meal on the go ... order now and save!

The Vital Choice Advantage

Click here to learn about the Vital Choice Advantage ... the many reasons why William Sears, M.D. - renowned as "America's Baby Doctor"- calls Vital Choice his favorite salmon source.

Vital Choice was founded by two longtime Alaska fishermen-Randy Hartnell and Dave Hamburg-who know where to get the highest quality fish. And they test it periodically to ensure your safety.

Whole, Unrefined Salmon Oil

Vital Choice Salmon Oil (top left) vs. two standard fish oilsWe put only whole, unrefined oil from wild Alaskan sockeye salmon in our premium salmon oil supplements. Wild Alaskan sockeye salmon is one of the cleanest fish in the sea: a trait reflected in the purity of our unrefined sockeye oil, which is now certified by NSF: one of the best-respected independent labs in the U.S.Because our naturally pure salmon oil does not need to be distilled, it provides the essential omega-3 fatty acids (EPA DHA), plus 30 other natural fatty acids and astaxanthin: the potent antioxidant that gives sockeye its distinctive deep-red color.

We use fish-gelatin capsules, and now offer our Salmon oil in liquid form for kids and others who have trouble swallowing pills. Last but not least, ours was the first salmon oil supplement certified as sustainably sourced by the Marine Stewardship Council (www.msc.org).

Organic Dried Fruits

Our fine Organic Dried Fruits offer superior flavors and the deep natural colors that indicate foods rich in potent antioxidant pigments. We offer Dried Blueberries, Cranberries, Tart Cherries, Apricots, and Mango Strips. All varieties are sulfur-free and are certified Kosher OU and certified organic by Oregon Tilth.Note: Our dried cherries and berries contain a pinch of organic cane sugar to sweeten their tartness and a touch of organic sunflower oil to prevent sticking and clumping.

Healthy Sausage?Salmon Makes it So

" I just tried your new Country breakfast sausage for the first time they are wonderful! I never thought a salmon sausage would be this good. Thanks! " - Dr. Bruce Felgenhauer

People are excited about our new Wild Sockeye Salmon Sausage, which comes in two succulent varieties: Savory Country Breakfast Style and Spicy Italian.

The ingredients couldn't be simpler: just Wild Alaskan sockeye salmon, 100% organic herbs and spices, organic arrowroot, natural sea salt, and water.

For tips on how to cook 'em from straight from the freezer, see our Web site.

Terrific Tuna ... It's Pure and Tasty

Our young, low-weight Pacific Albacore Tuna-fresh or canned-is simply superior!

Smaller means safer: Vital Choice troll-caught tuna weigh just 12 lbs. or less, so they contain less mercury, and more omega-3s, than the larger troll-caught tuna touted by other " minimal mercury " vendors.

No loitering allowed: Our tuna are hauled in fast, bled, and flash-frozen within about two hours. (Standard long-line-caught albacore spend 12 hours in the water.)

Better, fresher flavor, even in the can: Unlike standard canned albacore-which is cooked twice at great cost to flavor and omega-3 content-Vital Choice tuna is cooked only once (in the can) to preserve its healthful oils and fresh flavor.

To change your email address,

Click here to forward this email

Vitamin D May Lower Risk of Ovarian, Breast, Kidney, and Colon Cancers

New analyses affirm vitamin's anti-cancer clout, and expand list of preventive benefits to stealthy, deadly ovarian tumors

by Craig Weatherby

The evidence for vitamin D as a powerful cancer-preventer continues to grow at a rapid rate.

The results of two new data analyses indicate that high dietary intake of the " sunshine-and-seafood " vitamin can cut the risk of colon and breast cancers by 50 percent.

And these results follow the findings of two studies by the same team, which indicate that greater sun exposure cuts the risk of ovarian cancer - one of the most deadly kinds - and the risk of kidney cancer.

Sun exposure produces vitamin D in the body, which is why greater sun exposure yields reduced cancer risks, overall: benefits that outweigh greatly the possible increase in skin cancer risk produced by over exposure to sun - especially in fair-skinned people -- and sun burn.

The research team responsible for the new data analysis and related prior investigations included the world's leading vitamin D scientists:

Professor Edward Giovannucci, M.D., Sc.D., of Harvard University. Professor Michael F. Holick, M.D., Ph.D. of Boston University. Professors Edward Gorham, Ph.D., Frank C. Garland, Ph.D., and Cedric F. Garland, Dr. P.H. of the University of California San Diego. William B. Grant, Ph.D., founder of the Sunlight, Nutrition and Health Research Center in San Francisco (SUNARC).

The encouraging new findings fit with the same team's prior analysis of 63 studies of vitamin D status and cancer risk.

That 2005 meta-analysis found that if people consumed more vitamin D, it could reduce their risks of breast, colon, and ovarian cancers by half (see " Higher Vitamin D Intake Could Cut Cancer Risk in Half " .

And last December, the same group published studies showing that low exposure to sunlight is linked to higher risk of ovarian and kidney cancer (Garland CF et al Am J Prev Med 2006; Mohr SB et al 2006). Both analyses employed previously unavailable data from a new World Health Organization database of cancer incidence, mortality and prevalence in 175 countries (GLOBOCAN).

Vitamin D and breast cancer risk

The UCAL San Diego team examined data from two large epidemiological studies -- the Nurses' Health Study and the St. George's Hospital Study -- which included 1,760 women (Gorham ED et al 2007).

Their analysis showed that the women with the highest blood levels of vitamin D -- 127 nanomoles per liter (nmol/l) -- were 50 percent less likely to have breast cancer, when compared with women with the lowest blood levels (25 nmol/l or less).

As lead author Cedric Garland elaborated in a press release from the University of California: " The data were very clear, showing that individuals in the group with the lowest blood levels had the highest rates of breast cancer, and the breast cancer rates dropped as the blood levels of vitamin D increased. " (UCalSanDiego, 2/7/2007)

Dr. Garland's team noted that women could achieve a protective blood level (80 nmol/l) by taking two steps:

Consume 2000 IU or vitamin D per day. Spend about 12 minutes a day in the noontime sun (longer on cloudy days), with 50 percent of their skin exposed to the sun

Vitamin D versus colon cancer

The multi-university team's second meta-analysis, which looked for links between colorectal cancer and vitamin D status, encompassed five studies in which blood was drawn from 1,448 participants (all Caucasian).

The volunteers' blood samples were divided into five equal groups, from the lowest blood levels of vitamin D to the highest. The people with the highest blood levels had half the incidence of colon cancer, compared with those measuring the lowest vitamin D levels.

And as lead author Edward Gorham said, " We project a two-thirds reduction in incidence with serum levels of 46 nanograms per milliliter [117 nmol/l], which corresponds to a daily intake of 2,000 IU of vitamin D3. "

The meta-analysis included data from the Women's Health Initiative, which found no preventive benefit from low levels of vitamin D intake. However, the new meta-analysis indicates that higher doses can do the trick.

How much D do we need?

Testing your vitamin D status

There are two forms of vitamin D: 1,25(OH)D and 25(OH)D. Researchers agree that 25(OH)D is the best measure of overall D status, and this form is the one most strongly associated with overall health.

It makes sense to have your vitamin D levels tested once a year -- especially during your region's least sunny season.

Just be sure that the doctor orders the test for the 25(OH)D form.

The current recommended daily allowance set by the US government is 400 IU of vitamin D per day: a consumption level that bears no relation to needs or safety concerns, and puts many people at risk.

Vitamin D experts like Dr. Michael F. Holick of Boston University - who co-authored both of the new studies -- believe the evidence shows that the minimum blood level for cancer-prevention and bone-strengthening is 80 nanomoles per liter (nmol/l), and that optimal vitamin D levels range from 115-128 nmol/l.

Vitamin D levels below 50 nmol/l may raise the risk of osteoporosis, major cancers, and autoimmune diseases like MS and rheumatoid arthritis.

This is why he and others recommended that people consume 1,000 to 2,000 IU of vitamin D daily, which is the amount need to achieve 80 nmol/l. And these researchers say that people 70 years old and older may need more than 100 nmol/l.

Yet, a third of the US population has less than 30 nmol/l of vitamin D in their blood during at least part of the year, and the average level through the four seasons is in the low 60s.

If 80 nmol/l is the minimum adequate blood level, then almost all Americans are vitamin D-deficient during at least part of the year.

How vitamin D fights cancer

Vitamin D appears to help development of cancer in two ways:

Vitamin D inhibits inappropriate cell division and enhances the anti-cancer actions of immune system chemicals (e.g., tumor necrosis factor, interleukins 1 and 6).

The active hormonal version of vitamin D is produced from circulating vitamin D by cells in organs prone to cancer (e.g., colon, breast, prostate, and skin), which means that it is able to influence the initiation and growth of cancers in these organs.

And vitamin D also helps once a cancer gets a toehold:

Vitamin D reduces blood vessel formation around tumors and inhibits metastasis: actions that become important once cancer develops.

Vitamin D enhances the efficacy of chemotherapy drugs (e.g., doxorubicin)

D3 versus D2: Getting more vitamin D, in the right form

Wild salmon, wild salmon oil, and cod liver oil are the best food sources of vitamin D by far, and these sources are also extremely low in contaminants like mercury or PCBs. (See our companion article " Wild Salmon Affirmed as Top Vitamin D Source " .)

There are two forms of vitamin D, and only one - vitamin D3 -- is recommended by the researchers, as it is the most biologically active form, and also the form that studies associate with preventive health benefits.

Fish contain vitamin D3, but most supplements contain vitamin D2: the form found in plants, whose characteristics ...

[Click here for full story and sources]

Wild Salmon Affirmed as Top Vitamin D Source

Harvard study finds farmed salmon and other fatty species fall far short in " D " department

by Craig Weatherby

Good food sources of vitamin D are few and far between. This is unfortunate, given the importance of the "sunshine and seafood" nutrient to prevention of cancer and osteoporosis ... and the extreme, unscientific sun-avoidance campaign mounted by the dermatology community.

Sun exposure is the most reliable source, but among foods, fish are the best sources by far.

There are big differences in the vitamin D content of fish, and there even fairly wide seasonal and geographic variations in the vitamin D content of fish of the same species.

The USDA nutrient database doesn't provide vitamin D figures for most fish, and we've known even less about the effect of cooking on the vitamin D content of fish.

To redress this data gap, a group of researchers at Boston University (BU) Medical Center evaluated the vitamin D content in several species of fish, and the effect of baking and frying on their vitamin D content (Lu Z et al 2007).

Wild salmon beat other fatty fish, and farmed salmon

The Boston University team found that Wild Salmon (unspecified species) had 988 IU of vitamin D per 3.5 oz serving, which is 147 percent more than the US RDA for vitmain D (400 IU).

And Farmed Salmon had only 25 percent of the vitamin D content of Wild Salmon (245 IU).

More surprisingly, they found that other fatty fish - species thought to be high in vitamin D -- fell far short of expectations and Wild Salmon.

These were the results, ranked vertically from most to least vitamin D:

Table 1: Boston University vitamin D analysis

Raw Fish (3.5 oz serving)

International Units (IU)

Wild Salmon (species unspecified)

988

Ahi Tuna

404

Farmed Trout

388

Bluefish

280

Farmed Salmon*

245

Cod

104

Gray Sole

56

Mackerel

24

*Note: When the researchers baked a 3.5 oz serving of Farmed Salmon, it lost only 5 IU of vitamin D, but when it was fried in vegetable oil, it lost half of its vitamin D content (122 IU out of 245 IU).

These were some of the BU authors' cogent conclusions:

" It has been suggested that everyone can obtain enough of their vitamin D requirement from their diet and that any unprotected sun exposure should be avoided. However, most experts agree that 1,000 IU vitamin D3 [the form most useful to humans and found in fish and other animal foods] is required if there is no exposure to sunlight.

" our analysis of the vitamin D content in a variety of fish species that were thought to contain an adequate amount of vitamin D did not have an amount of vitamin D that is listed in food charts. There needs to be a reevaluation of the vitamin D content in foods that have been traditionally recommended as good sources of naturally occurring vitamin D. " (Lu Z et al 2007)

Table 2: Vitamin D in Vital Choice fish and other food sources

By way of contrast to the Boston University results, this table shows the vitamin D figures obtained from tests of Vital Choice fish, and from US NIH data for " leading " food sources. Of these, only canned tuna is a substantial source, and only cod liver oil -- which is a supplement, not a whole food -- exceeds the abundance of vitamin D in Wild Salmon.

Vitamin D in Vital Choice fish*

(3.5 oz servings)

International Units (IU)

Sockeye Salmon

687

Albacore Tuna

544

Silver Salmon

430

King Salmon

236

Sardines

222

Sablefish

169

Halibut

162

Other sources of vitamin D**

International Units (IU)

Cod Liver Oil, 1 Tablespoon

1,360

Tuna Fish canned in oil, 3 oz

200

Milk (fortified), 1 cup

98

1 Whole Egg***

20

Beef liver, cooked, 3.5 oz

15

Swiss Cheese, 1 oz

12

*Vital Choice fish analysis conducted by Covance Laboratories, Inc., accessed at http://www.vitalchoice.com/uploads/Vitamin%20D%20chart%20 & %20Data6.pdf.

**Office of Dietary Supplements, National Institutes of Health, accessed at http://ods.od.nih.gov/factsheets/vitamind.asp#h2

***All of the vitamin D in eggs is found in the yolk.

[Click here for full story and sources]

Omega-3s May Cut Colon Cancer Risk by Two-Thirds

Harvard team finds fish fats cut risk in men eating ample fish fats in place of aspirin

by Craig Weatherby

Adding to the impressive pile of evidence linking higher omega-3 intake to lower colon cancer risks comes a study that clarifies these fish-borne fats' protective power in comparison with aspirin.

Worldwide, colorectal cancer accounts for about one in ten cancers. But the highest rates by far occur in the developed world, while people in Asia and Africa enjoy the lowest risk.

Low-dose daily aspirin is strongly linked to reductions in colorectal cancer rates, as are marine-source omega-3s.

And both preventive agents appear to work in part via their impacts on different stages in the metabolic pathways that yield inflammation.

Harvard team finds high omega-3 intake comparable to aspirin

Dr. Megan Hall of Harvard University's School of Public Health lead a team that included nutritional epidemiologist Walter Willet, M.D.: the renowned researcher we heard speak at Dr. Andrew Weil's 2006 Nutrition & Health Conference.

Their team measured omega-3 levels in the blood of 178 men with colorectal cancer (cases) and 282 healthy people (controls).

When the Harvard group analyzed data from the men who were not taking aspirin, they found that the men with the highest blood levels of omega-3s were 66 percent less likely to have colorectal cancer, compared with the men showing the lowest omega-3 blood levels. (The researchers' results took into account potential confounding factors, such as smoking, when making their calculations.)

They also found that the risk of colon cancer among all of the men - those taking aspirin and those not taking it -- was 40 percent less among those who had the highest omega-3 blood levels, versus the men with the lowest levels. However, this outcome was not deemed statistically significant.

Among the men taking aspirin, the researchers detected no additional risk reduction in those with relatively high blood levels of omega-3s. This isn't surprising, given ...

[Click for full story and sources]

Vital Recipes

Salmon-Asparagus Linguine

Today's recipe features asparagus: a tasty member of the lily family with overlooked attributes.

Native to the eastern Mediterranean basin, asparagus was cultivated in ancient Egypt. It was forgotten in Europe during the Middle Ages, but was revived and popularized in the 18th century by the court of France's " Sun King " , Louis XIV.

Asparagus is valuable as an extremely rich source of vitamin K, the blood clotting factor that plays an important, previously unrecognized role in bone health. It's also a very good source of vitamin C and folate, and a substantial source of various B vitamins.

Salmon-Asparagus Linguine

Adapted from a recipe by Amanda Kelly in " Australian Good Taste " .

Preparation time 15 minutes; Cooking time 15 minutes

Serves 4

14 oz dried linguini pasta

2 bunches asparagus (stalks removed at natural breaking point), cut into 3 equal lengths diagonally

2 (6 oz each) wild Alaskan salmon fillets

1 small red onion, halved, finely chopped

1 garlic clove, crushed

2 fresh chilies* (mild or hot, to taste), finely chopped OR 1 tsp organic cayenne pepper

1 1/2 Tbsp coarsely chopped fresh dill

2 Tbsp fresh lemon juice

2 Tbsp drained coarsely chopped capers

Sea salt and organic black pepper

Lemon wedges, to serve

Milder choices include jalapeño, Serrano, and ancho chilies; Hot varieties include birds-eye and habañero.

Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Add the asparagus in the last 3 minutes of cooking. Drain. Return to the pan.

Meanwhile, heat a medium non-stick frying pan over medium heat.

Add salmon and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a chopping board. Use 2 forks to coarsely flake. Add to pasta.

Add the onion, garlic, chilies, dill, lemon juice and capers to pasta mixture, and gently toss until combined. Season with salt and pepper.

Divide pasta among serving bowls and sprinkle with sesame seeds. Serve immediately with lemon wedges.

[PRINTER FRIENDLY VERSION]

Subscribe to Vital Choices

To to our newsletter, just enter your email address in the box below.You can expect to receive one or two newsletters each week.We will never provide your infomation to any third party.Your Email Address: Add Remove Send As HTML

A Vital Community Connection Vital Choice contributes a portion of its net profits to the Weil Foundation, the Live Strong Foundation, The Monterey Bay Aquarium, the Natural Resources Defense Council, and other causes devoted to improving the health and well being of people and the planet that sustains us.

Published by

Vital Choice Seafood

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.

Click here to send me to a friend!

Powered by IMN

This email was sent to: kellykebby From Vital Choice Seafood, 605 30th Street, Anacortes, WA 98221 USA (REMOVE) - to be instantly deleted from this list.(CHANGE FORMAT) - receive future messages in plain text format.(UPDATE) your r information and preferences.(REPORT ABUSE) and remove me from the list.