Fwd: Vital Choices Newsletter: Organics Vindicated; Fat-Depression Link; Cinnamon Synonyms; Halibut with Tabouli

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VITAL CHOICES NEWSLETTER

--------------------------------

Monday, August 6, 2007

Issue 167

VOLUME 4 ISSUE 167

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IN THIS ISSUE

--------------------------------

 

1. " OMEGA RATIO " MATTERS TO MOOD; LOW CHOLESTEROL LEVELS DEEMED

DEPRESSING

2. GREEN FARMING FOUND SOUNDER THAN BIOTECH " GREEN REVOLUTION "

3. CINNAMON AND ITS SYNONYMS: WHICH KIND IS " TRUE " ?

4. GRILLED/BROILED WILD ALASKA HALIBUT ON SUMMER TABOULI

5. SHOPONLINEBANNER

6. TABLE OF CONTENTS

7. WEB SITE NAV LINKS

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11. KING SALMON BANNER

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" Omega Ratio " Matters to Mood; Low Cholesterol Levels Deemed

Depressing

More evidence that fat-intake imbalance worsens mood and induces

inflammation; Driving cholesterol levels too low may promote

mental problems

by Craig Weatherby

--------------------------------

 

Two new studies on depression and dietary fats combine to

highlight the importance of omega-3s, the dangers of consuming

too many omega-6 fats, and the risks of driving cholesterol

levels too low.

 

During the past four decades, researchers have been preoccupied

with the ways in which health - especially cardiovascular health

- is impacted by people's intake of cholesterol and saturated

fatty acids from meats and dairy foods, and by polyunsaturated

fatty acids from seed oils.

 

Although the idea that cholesterol levels are the key factor in

heart health has begun to crumble in the face of contrary

evidence, cholesterol-lowering remains the number one way

doctors try to reduce cardiovascular risk.

 

But findings from Ireland add weight to existing concerns about

excessive cholesterol-lowering.

 

Cholesterol levels can go too low for mental health

 

Key Points

- People with a history of self-harming have low omega-3 and

cholesterol levels.

- Having a high ratio of omega-6 fatty acids to omega-3s in your

diet increases bodily inflammation and depression risk.

- Inflammation and low omega-3 levels are independent risk

factors for depression, and combine to make matters worse.

Commander Joe Hibbeln, M.D. of the US Public Health Service is a

psychiatrist at the National Institute on Alcohol Abuse and

Alcoholism, where he treats outpatients and conducts clinical

trials related to nutrition and mental health.

 

We've spoken with him repeatedly about omega-3s and depression:

opportunities we've prized, since Joe Hibbeln is one of the most

published, respected, and innovative researchers in this

field.

 

Dr. Hibbeln co-authored a study with researchers at the National

University of Ireland, whose results question the wisdom of

conventional attitudes toward cholesterol.

 

Cholesterol is essential to proper nerve and brain function, and

it's known that very low cholesterol levels can be dangerous to

mental health.

 

As the authors said at the outset of their report, " Low

cholesterol has been reliably demonstrated in people who

self-harm. " (Garland MR et al 2007)

 

The US-Irish team wanted to determine whether people who

self-harm - for example, attempt suicide or cut themselves -

also have low levels of polyunsaturated omega-3 and omega-6

fatty acids.

 

Dr. Hibbeln and his colleagues recruited 40 patients with a

history of self-harm and 40 healthy control subjects, and

measured their blood levels of cholesterol and fatty acids.

 

They found that depressed patients with a history of self-harm

averaged lower total cholesterol levels (163 mg/dL) and lower

levels of omega-3 and omega-6 fatty acids, compared with the

non-depressed controls (189 mg/dL cholesterol).

 

The patients with the lowest levels of omega-3 and omega-6 fatty

acids also scored the worst on tests of impulsivity and

depression.

 

No association was found between the self-harming patients'

total or LDL cholesterol levels and their mental health test

scores, probably because they already had very low cholesterol

levels.

 

As Dr. Hibbeln's group wrote, " Lower plasma [omega-3 and

omega-6] levels combined with low cholesterol concentrations

were associated with self-harm as well as impulsivity and affect

[depression]. " (Garland MR et al 2007)

 

And given the import of the findings summarized below, it seems

unlikely that a lack of omega-6s is the main problem for these

patients.

 

Instead, it is seems more plausible that self-harming impulses

stem from their low average cholesterol levels combined with

their lack of omega-3s.

 

The overlooked " omega factor " in depression

Medical authorities have long advocated replacing saturated fats

with polyunsaturated fats, as a proven way to improve heart

health.

 

But until very recently, they focused solely on the omega-6

polyunsaturated fatty acids that increasingly dominate the fatty

part of Americans' diets.

 

While unfortunate, this omega-6 emphasis was not unreasonable,

for two reasons:

 

- Research on omega-3s was lacking;

- Doctors had ample evidence that omega-6 fatty acids could

lower cholesterol levels, which was and remains -to an excessive

extent - a key focus of cardiovascular prevention efforts.

This single-minded focus on cholesterol, saturated fats, and

omega-6 fatty acids has had negative consequences:

 

- Americans consume far too many omega-6 fatty acids and far too

few omega-3 fatty acids - a pattern with broadly adverse

consequences;

- Much of the omega-6 fat Americans eat comes in the form of

" trans " omega-6 fats, created when vegetable oils are

hydrogenated (partially saturated) to increase their shelf life

or resistance to the heat of frying.

- The links between high cholesterol levels and risk of

heart-related death are weak and inconsistent.

- Excessive avoidance of cholesterol or excessive lowering of

cholesterol production in the body via drug therapies can lead

to long-term health problems.

Doctors' narrow focus on the balance between saturated fats and

omega-6 fatty acids led them to overlook early evidence that the

ratio of omega-6 to omega-3 polyunsaturated fatty acids in

people's diets is just as important to cardiovascular health.

 

Yet, people's omega-6:omega-3 intake ratio impacts a much

broader range of preventive health issues I addition to heart

health, ranging from Alzheimer's, allergies, and arthritis to

diabetes, cancer, and depression.

 

The current scientific consensus is that the human body evolved

and thrives on diets providing about three molecules of omega-6s

to every molecule of omega-3s.

 

But the average American consumes a whopping 10 to 40 times more

omega-6s than omega-3s, and this imbalance is a prescription for

accelerated aging and degenerative disease. (See " New Report

Finds Americans Need Far More Omega-3s [

http://newsletter.vitalchoice.com/e_article000675955.cfm?x=b76GVyV,b1kJpvRw,w

] " .)

 

Omega-imbalanced diets found to drive inflammation and

depression

Why is fish oil, not flax oil, the preferred omega-3

supplement?

Humans can survive and thrive on the short-chain omega-3s in

leafy green plant foods, but only because our bodies can convert

about 10 percent of them to the long-chain omega-3s (EPA and

DHA) needed to make optimally healthy cell membranes and the

critical, anti-inflammatory messenger chemicals called

eicosanoids.

 

Fish and fish oil are the only good dietary sources of

long-chain omega-3s. This is why long-chain omega-3s are also

known as " marine " omega-3s, and why nutrition experts recommend

taking fish oil rather than flax oil as your primary source of

supplemental omega-3s.

The results of a new study add impetus to the urgency of

re-balancing American diets away from excess omega-6 intake and

toward increased omega-3 intake.

 

Most dietary omega-6s come from America's most common vegetable

oils - corn, soy, canola, sunflower, safflower, and cottonseed -

which predominate in home cooking and in packaged and restaurant

foods.

 

Americans also get lots of omega-6 fat from factory-farmed

cattle, pigs, and poultry, which are fed grain-heavy diets high

in omega-6s and low in omega-3s.

 

(Nutrition-savvy doctors recommend eating " free-range " meats and

poultry raised on pasture grasses, which, compared with grains

like corn, are high in omega-3s and low in omega-6s.)

 

Researchers from Ohio State University took blood samples from

43 older adults (average age 67) and compared their omega-6 and

omega-3 blood levels with the blood levels of pro-inflammatory

immune-system proteins (cytokines) in participants' blood

(Kiecolt-Glaser JK et al 2007).

 

They found that people with high ratios of omega-6 to omega-3

(i.e., lots of omega-6, not much omega-3) were more likely to

suffer from depression and inflammatory diseases.

 

The subjects' symptoms of depression were assessed using a

standard test called the Center for Epidemiological Studies

Depression Scale.

 

They reported that the participants who met the diagnostic

criteria for depression had significantly higher omega-6/omega-3

ratios as well as higher levels of pro-inflammatory cytokines,

compared with those who were not clinically depressed.

 

In other words, having a high omega-6/omega-3 intake ratio makes

it more likely that a person will be depressed and display

low-grade " silent " inflammation: the kind associated with

increased risk of heart disease, osteoporosis, senility, and

diabetes.

 

The Ohio team also found that having high omega-6/omega-3 ratios

and clinical depression raised levels of inflammation more than

either factor alone.

 

Depression, inflammation, and omega-3s: the close connections

These are some of the recent findings in support of the idea

that depression could be a condition induced by low-grade

systemic inflammation (Das UN 2007):

 

- Depression occurs more frequently in people whose intakes of

omega-3 fatty acids are low.

- Administering pro-inflammatory cytokines to animals and people

induces symptoms of depression.

- Many depressed patients have high blood levels of

pro-inflammatory cytokines.

- Depression is more frequent in people with immune-system

dysfunctions characterized by high levels of pro-inflammatory

cytokines.

- Anti-depressant drugs block symptoms of sickness induced by

pro-inflammatory cytokines.

- Pro-inflammatory cytokines activate the

hypothalamo-pituitary-adrenocortical axis (HPAA), which is also

activated in depressed patients.

- Pro-inflammatory cytokines activate the same cerebral

noradrenergic systems active in depressed patients.

- Several pro-inflammatory cytokines activate serotonin-related

brain systems implicated in major depression and its treatment.

 

Conversely, depression could promote inflammation, since the

central nervous system regulates the production of

pro-inflammatory cytokines.

 

And there are reasons to believe that dietary omega-3s could

simultaneously discourage inflammation and any depression it

might promote (Das UN 2007):

 

- People diagnosed with depression have low blood and cell

membrane levels of omega-3s.

- Omega-3 fatty acids suppress the production of key

pro-inflammatory cytokines -10 and, finally, by acting like

inhibitors of cyclooxygenase.

- Controlled clinical trials and other studies have shown that

consumption of long-chain marine omega-3s (EPA and DHA) yields a

longer period of remission in depressed patients.

Fortunately, this vicious, self-reinforcing cycle can be broken

by taking four steps:

 

- Avoid packaged and restaurant foods.

- Avoid standard vegetable oils in favor of olive oil, macadamia

nut oil, and " hi-oleic " sunflower or safflower oils.

- Favor fish and grass-fed meats over conventionally raised

beef, pork, and poultry.

- Avoid farmed salmon, which is fed grain and is therefore high

in omega-6s. (In the only human test conducted to date, feeding

men standard farmed salmon raised their blood levels of

pro-inflammatory cytokines. See " Farmed Salmon's Diet Yields

Unhealthful Cardiovacular Effects [

http://newsletter.vitalchoice.com/e_article000518607.cfm?x=b6CLG4Q,b1kJpvRw

] " .)

Omega-3 EPA affects blood flow and the immune system in ways

that enhance brain function. Omega-3 DHA makes it easier for

brain cell membranes to change shape and transit electrical

signals.

 

 

Sources

.. Appleton KM, Hayward RC, Gunnell D, Peters TJ, Rogers PJ,

Kessler D, Ness AR. Effects of n-3 long-chain polyunsaturated

fatty acids on depressed mood: systematic review of published

trials. Am J Clin Nutr. 2006 Dec;84(6):1308-16. Review.

.. Arvindakshan M, Ghate M, Ranjekar PK, Evans DR, Mahadik SP.

Supplementation with a combination of omega-3 fatty acids and

antioxidants (vitamins E and C) improves the outcome of

schizophrenia. Schizophr Res 2003;62:195-204.

.. Basterzi AD, Aydemir C, Kisa C, et al. IL-6 levels decrease

with SSRI treatment in patients with major depression. Hum

Psychopharmacol 2005;20:473-6.

.. Borovikova LV, Ivanova S, Zhang M, et al. Vagus nerve

stimulation attenuates the systemic inflammatory response to

endotoxin. Nature 2000;405:458-62.

.. Castanon N, Leonard BE, Neveu PJ, Yirmiya R. Effects of

antidepressants on cytokine production and actions. Brain Behav

Immun 2002;16:569-74.

.. Colin A, Reggers J, Castronovo V, Anssean M. Lipids,

depression, and suicide. Encephale 2003;29:49-58.

.. Das UN. Is depression a low-grade systemic inflammatory

condition? Am J Clin Nutr. 2007 Jun;85(6):1665-6; author reply

1666.

.. De Vriese SR, Christophe AB, Maes M. In humans, the seasonal

variation in poly-unsaturated fatty acids is related to the

seasonal variation in violent suicide and serotonergic markers

of violent suicide. Prostaglandins Leukot Essent Fatty Acids

2004;71:13-8.

.. Denkins Y, Kempf D, Ferniz M, Nileshwar S, Marchetti D. Role

of omega-3 polyunsaturated fatty acids on cyclooxygenase-2

metabolism in brain-metastatic melanoma. J Lipid Res

2005;46:1278-84.[Abstract/Free Full Text]

.. Dunn AJ, Swiergiel AH, de Beaurepaire R. Cytokines as

mediators of depression: what can we learn from animal studies?

Neurosci Biobehav Rev 2005;29:891-909.

.. Garland MR, Hallahan B, McNamara M, Carney PA, Grimes H,

Hibbeln JR, Harkin A, Conroy RM. Lipids and essential fatty

acids in patients presenting with self-harm. Br J Psychiatry.

2007 Feb;190:112-7.

.. Kiecolt-Glaser JK, Belury MA, Porter K, Beversdorf DQ,

Lemeshow S, Glaser R. Depressive symptoms, omega-6:omega-3 fatty

acids, and inflammation in older adults. Psychosom Med. 2007

Apr;69(3):217-24. Epub 2007 Mar 30.

.. Kumar SG, Das UN. Effect of prostaglandins and their

precursors on the proliferation of human lymphocytes and their

secretion of tumor necrosis factor and various interleukins.

Prostaglandins Leukot Essent Fatty Acids 1994;50:331-4.

.. O'Brien SM, Scott LV, Dinan TG. Cytokines: abnormalities in

major depression and implications for pharmacological treatment.

Hum Psychopharmacol 2004;19:397-403.

.. Parker G, Gibson NA, Brotchie H, Heruc G, Rees AM,

Hadzi-Pavlovic D. Omega-3 fatty acids and mood disorders. Am J

Psychiatry. 2006 Jun;163(6):969-78. Review. Erratum in: Am J

Psychiatry. 2006 Oct;163(10):1842.

.. Ranjekar PK, Hinge A, Hegde MV, et al. Decreased antioxidant

enzymes and membrane essential polyunsaturated fatty acids in

schizophrenia and bipolar mood disorder patients. Psychiatry Res

2003;121:109-22.

.. Schiepers OJ, Wichers MC, Maes M. Cytokines and major

depression. Prog Neuropsychopharmacol Biol Psychiatry

2005;29:201-17.

.. Sluzewska A, Rybakowski J, Bosmans E, et al. Indicators of

immune activation in major depression. Psychiatry Res

1996;64:161-7.

.. Su KP, Huang SY, Chiu CC, Shen WW. Omega-3 fatty acids in

major depressive disorder: a preliminary double-blind,

placebo-controlled trial. Eur Neuropscychopharmacol

2003;13:267-71.

.. Ulloa L. The vagus nerve and the nicotinic anti-inflammatory

pathway. Nat Rev Drug Discov 2005;4:673-83.

.. van Strater AC, Bouvy PF. [Omega-3 fatty acids in the

treatment of affective disorders: an overview of the literature]

Tijdschr Psychiatr. 2007;49(2):85-94. Review. Dutch.

--------------------------------

Green Farming Found Sounder than Biotech " Green Revolution "

Report in official US science journal finds chemical farming

sows seeds of failing fertility; Second study says organic

farming can feed the third world

by Craig Weatherby

--------------------------------

 

Organic agriculture remains a small part of total food

production in the US, where agrichemical farming methods

introduced by the famous " Green Revolution " still predominate.

 

The Green Revolution - which likely saved millions of lives when

the populations of poor countries began exploding 40 years ago -

started with hand-bred high-yield crops and petroleum-based

agrichemicals. The Green Revolution goes on strongly, and now

encompasses genetically engineered hybrids.

 

Then, starting in the late 1960's, First World consumers

concerned about health risks and environmental damage led a

counter-revolution that shows no signs of abating.

 

Last year, the remarkable 10 percent annual gains in organic

food sales in the US more than doubled (OTA 2007):

 

- In 2005, organic food sales were about $14 billion and

accounted for about 2.5 percent of retail food sales.

- By 2006, sales had grown a blazing 22 percent, to nearly $17

billion or about three percent of retail food sales.

But is organic farming is productive enough to feed fast-growing

countries in the Second and Third Worlds?

 

The Green Revolution: Has a life-saver outgrown its

usefulness?

Many poor nations only escaped mass starvation when American

researchers introduced the high-technology driven Green

Revolution 40 years ago.

 

At the time, population growth in places like India and

Indonesia had outpaced the ability of traditional methods

practiced on small family plots to provide enough food.

 

The Green Revolution began in the late 1940s, when Norman

Borlaug, Ph.D. began breeding wheat that resisted pests and

diseases, and yielded two to three times more grain for poor

Mexican farmers.

 

In the 1960s, Dr. Borlaug brought these astonishingly productive

new farming methods to Pakistan, Indonesia, and India.

 

(In 1970, he was awarded the Nobel Peace Prize for his

life-saving research and technology transfer efforts.)

 

By the 1980s, the Green Revolution had spread to China,

virtually ending hunger while freeing up rural farm workers for

the nation's booming manufacturing sector.

 

There is little doubt that Dr. Borlaug's Green Revolution saved

millions from starvation or malnutrition.

 

But the petrochemical fertilizers and pesticides central to the

Green Revolution put poor farmers at the mercy of giant

corporations and price fluctuations in the petroleum market.

 

And because production was so poor in many of its sucess story

countries, the huge gains the Green Revolution hybrids ad

chemcials brought were to some extent exaggerated.

 

The corporations that fund much of the world's agricultural

research - and influence heavily government research priorities

- had no interest in comparing the Green Revolution techniques

that sell their products against modern organic farming

methods.

 

 

And any comprehensive cost-benefit comparison of organic and

conventional methods also needs to consider the adverse Organic

skullduggery:

Early proof supressed

In the late 1980's, this author spoke with USDA staff

researchers who proved that organic methods could be about as

productive overall as Green Revolution ones.

 

Their superiors didn't like the results. They canceled printing

of the report, and ordered the scientists not to publicize its

findings.

 

I was secretly given an in-house draft, which left no doubt why

powerful interests wanted it suppressed.

 

Key authors left USDA soon after and founded the Organic Farming

Research Foundation

(http://www.imakenews.com/eletra/go.cfm?z=vitalchoiceseafood%2C201323%2Cb1pVC1Rf\

%2C1644786%2Cbb37Mvc). " side effects " of

conventional farming, which include:

- Soil erosion

- Groundwater and well pollution

- Eutrophication; the nitrogen-fueled destruction of lake and

coastal ecologies.

- Exposure of wildlife, farmers, farm workers and (to a lesser

extent) consumers to potentially carcinogenic or neuro-toxic

herbicides and pesticides.

Yet, these problems may pale in light of ominous findings

published recently in the prestigious Proceedings of the

National Academy of Sciences (PNAS).

 

Green Revolution found to undermine its own production gains

The startling PNAS report - by researchers from the University

of Oregon, Tulane University, and the University of Louisville -

forecasts a bleak future for conventional, Green Revolution

farming.

 

The authors affirm prior reports that yields on farms using

conventional, synthetic fertilizers and pesticides have been

declining steadily.

 

Ironically, the very chemicals that made Green Revolution

farming so productive are to blame for these unexpected

reversals in fortune.

 

These excerpts from the PNAS publication (Fox JE et al 2007)

predict a bleak future for conventional, Green Revolution

farming methods:

 

- " Although grain production has doubled in the past four

decades, largely because of the widespread use of synthetic

nitrogenous fertilizers, pesticides, and irrigation promoted by

the 'Green Revolution,' this rate of increased agricultural

output is unsustainable because of declining crop yields and

environmental impacts of modern agricultural practices.

- " In the past 40 years, synthetic nitrogen fertilizer use has

increased 7-fold, whereas pesticide use has increased 3-fold

.... "

- " The environmental consequences ... are increased dependence on

synthetic nitrogenous fertilizer, reduced soil fertility, and

unsustainable long-term crop yields.

The authors of the PNAS report detail new discoveries that

explain why Green Revolution methods are proving unsustainable.

 

 

Despite ever-increasing applications of synthetic nitrogen

fertilizers, the organochlorine pesticides and other synthetic

agrichemicals used on modern farms actually reduce the total

amount of nitrogen available to crops.

 

This is because the vast majority of nitrogen in farmers' soil

comes from sources other than synthetic fertilizers:

 

- Soil-dwelling, nitrogen-fixing Rhizobium bacteria that attach

to crop roots.

- Nitrogen-fixing legumes such as soybeans and alfalfa, which

farmers plant in alternating years in a practice known as crop

rotation.

The problem unearthed by the authors of the PNAS study is that

pesticides and other common agrichemicals disrupt the processes

by which legumes and bacteria make soil nitrogen available to

food crops.

 

This alarming finding explains why farmers worldwide have had to

keep increasing the amounts of petrochemical fertilizers applied

to soil, just to slow the rate of decline in production.

 

Given this disturbing discovery, it's encouraging to read new

research results indicating that organic farming methods can

provide enough food to feed a fast-growing world.

 

Organic farming affirmed as a feasible way to feed the world

Most researchers define " organic farming " as any ecologically

sustainable agricultural approach that includes three key

features:

 

- Utilizes non-synthetic nutrient-cycling processes.

- Excludes or rarely use synthetic pesticides.

- Sustains or regenerate soil quality.

And researchers at the University of Michigan have some

encouraging words about the ability of organic farming to keep

people well fed worldwide (Badgley C et al 2007).

 

The University of Michigan team began their report by noting

that in developed countries, crop yields from organic and

conventional farms are about the same.

 

Their central finding was that compared with the inefficient

methods currently employed in developing countries, modern

organic farming methods can provide two to three times as much

food per acre.

 

Thus, poor nations that adopt efficient organic methods could

keep up with food demand, despite limits on arable acreage and

the population pressures that result from their typically high

birth rates.

 

Lead author Ivette Perfecto and her colleagues compiled data

from existing studies, to examine the veracity of two assertions

that conventional farming advocates make about organic

farming:

- Organic methods produce markedly lower crop yields.

- Organic sustainability strictures place inherent limits on the

amount of nitrogen sources available to farmers.

The Michigan group's findings refute these assertions, and

affirm the idea that organic farming can produce more than

enough food while protecting the environment and soil fertility.

 

 

Their findings show that modern organic farming methods could

increase yields in developing countries dramatically, in part

because most Second and Third World farmers are farming

naturally but inefficiently.

 

Dr. Perfecto's team compared nitrogen availability on organic

and conventional farms, and showed that crop rotation alone can

provide enough nitrogen to replace synthetic fertilizers, thus

affirming the findings of the PNAS report summarize above.

 

This is not to say that it will be easy to transfer the

necessary know-how to poor farmers in isolated regions.

 

And their transformation would be made much easier if they had

more livestock, since animals are valuable sources of milk,

eggs, and fertilizer. This is why many development experts

support the efforts of charities like Heifer International

(www.heifer.org), which donate livestock to poor farm families

overseas.

 

So why does conventional wisdom hold that conventional farming

is substantially more productive than organic methods?

 

As Dr. Perfecto said in a press release, " ... the way agriculture

research has been conducted in land grant institutions, with a

lot of influence by the chemical companies ... [has] been playing

an important role in convincing the public that you need to have

these inputs to produce food. "

 

And like the natural fertilizer used on many mixed-use organic

farms, evidence-free assertions that organic farming is

impractical have been nothing but a load of bull manure.

 

 

Sources

- Badgley C, Moghtader J, Quintero C, Zakem C, Chappell MJ,

Aviles-Vazquez K, Samulon A, Perfecto I. Organic agriculture and

the global food supply. Renewable Agriculture and Food Systems.

Volume 22, Issue 02, June 2007, Pages 86-108,

doi:10.1017/S1742170507001640. Accessed online August 5, 2007 at

http://www.imakenews.com/eletra/go.cfm?z=vitalchoiceseafood%2C201323%2Cb1pVC1Rf%\

2C1644787%2Cbb37Mvc

- Organic Trade Association (OTA). U.S. organic sales show

substantial growth. May 6, 2007. Accessed online August 5, 2007

at

http://www.imakenews.com/eletra/go.cfm?z=vitalchoiceseafood%2C201323%2Cb1pVC1Rf%\

2C1644788%2Cbb37Mvc.

 

- Fox JE, Gulledge J, Engelhaupt E, Burow ME, McLachlan JA.

Pesticides reduce symbiotic efficiency of nitrogen-fixing

rhizobia and host plants. PNAS 2007 104: 10282-10287; published

online before print June 4 2007, 10.1073/pnas.0611710104

--------------------------------

Cinnamon and its Synonyms: Which Kind is " True " ?

A confusing welter of names hides the fact that all kinds of

cinnamon are close cousins and are comparably tasty and " true "

by Craig Weatherby, Cheryll Kinsley, and Karen Long

--------------------------------

 

We received a query about cinnamon recently, and it reflects

common confusion about the nature of the spice. It caused us to

dig deeply into the lore and science of cinnamon, with

interesting results.

 

This is the communication that prompted our little cinnamon

research project:

 

Hi,

I was shopping on your site and noticed that you sell cinnamon

.... but you state that cinnamon comes from the bark of the

cassia tree.

 

I believe that cassia and cinnamon are two distinct spices, with

cassia being considered inferior to cassia. While much of what

is sold in the supermarket is cassia marketed as cinnamon, it is

really not cinnamon. I think with your claim to sell the best,

you should not only sell true cinnamon, but should be clear

about what you are selling. :-)

 

E.B.

 

Cinnamon and its many synonyms

When we sourced our ground and stick cinnamon, our primarily

goal was to secure certified-organic cinnamons of the best

culinary quality, with nomenclature taking a back seat.

 

Here's what we found out about cinnamon in the course of

researching an answer to this customer's excellent question.

 

Cassia and all the other cinnamons are the same genus:

Cinnamomum.

 

There are some 100 species of Cinnamonum, but three of them

account for the vast majority of commercially available

cinnamon:

 

- Ceylon (C. zeylanicum)

- Chinese (C. cassia)

- Indonesian (C. burmanii or C. cassia)

All three species - C. zeylanicum, C. cassia, and C. burmanii -

feature similar fragrances and sweet, warm flavors.

 

Vital Choice ground cinnamon is Indonesian Korintje cinnamon,

which comes from the bark of wild C. burmanii trees, sustainably

harvested on mountain slopes of the southwest coast of

Sumatra.

 

We chose Korintje - the species preferred by many cooks -

because, like Ceylon cinnamon, it is smoother in flavor with

less bite than the more common " Chinese " cinnamon (C. cassia).

 

 

However, our Stick Cinnamon is Chinese C. cassia, because cassia

cinnamon makes better, sturdier sticks.

 

Ceylon cinnamon (C. zeylanicum) is often referred to erroneously

as " true " cinnamon, simply because it was the first kind

introduced to the Western world.

 

Ceylon cinnamon is the kind most commonly sold in Europe, which

seems to give a certain continental cache, but it holds no

credible claim on culinary superiority among chefs who know

cinnamon intimately.

 

Chinese and Indonesian cinnamons dominate the North American

market, and are known generically, but somewhat inaccurately as

" cassia " , because most of them come from the bark of the C.

cassia tree.

 

Opinions in favor of one or the other species run deep and

strong - the culinary dispute dates back to ancient Greece -

with loyalists on both sides.

 

" Culinary cinnamon " has been recognized historically as coming

from more than one species of Cinnamomum, and none is inherently

inferior. Our ground cinnamon, made from C. burmannii, has been

responsibly grown and harvested, and is a protected resource in

Indonesia.

 

There seems to be little or no scientific evidence that one is

better than the other, from a health standpoint.

 

Cinnamon's substantial health benefits

Cinnamon helps moderate blood sugar, exerts strong antioxidant

effects, reduces inflammation, discourages growth of disease

bacteria and fungi, and boosts key brain functions.

 

Blood sugar control

According to the USDA researchers, " Cinnamon improves glucose

and lipid profiles of people with type 2 diabetes. " (Cao H et al

2007) In fact, no other food seems to approach the potent

insulin-mimicking powers of cinnamon.

 

Cinnamon contains water-soluble antioxidants that may enhance

insulin-mediated control of blood sugar. These include MHCP

(methylhydroxychalcone polymer) and the catechin and epicatechin

polyphenols found in tea and dark chocolate.

 

However, cinnamon can vary widely in its content of various

phenols, and one recent trial found no blood sugar benefits from

use of cinnamon supplements, so diabetics should not rely solely

on the spice to help control blood sugar.

 

Compared with to C. zeylanicum, some sources say that C. cassia

may contain more of the MHCP phenols credited with moderating

blood sugar, but we have been unable to confirm this claim.

 

Antioxidant and anti-inflammatory effects

Cinnamon reduces the release of pro-inflammatory omega-6

arachidonic acid from cell membranes, making it an

anti-inflammatory companion to the omega-3s from fish.

 

The cinnamaldehyde in cinnamon reduces activation of Nf-kappaB:

a pro-inflammatory " nuclear transcription factor " linked to

inflammatory diseases including cancer, atherosclerosis,

diabetes, allergy, asthma, arthritis, Crohn's disease, and

Alzheimer's disease.

 

When researchers put its antioxidant powers to the test,

cinnamon beat out five other antioxidant spices (anise, ginger,

licorice, nutmeg and vanilla) and the chemical food

preservatives BHA, BHT and propyl gallate), being bested only by

mint.

 

Heart health

Cinnamaldehyde also helps prevent unwanted clumping of blood

platelets, by inhibiting the release of a pro-inflammatory

omega-6 fatty acid called arachidonic acid from platelet

membranes and by reducing the formation of an inflammatory

messenger molecule called thromboxane A2.

 

Cinnamon's essential oils also give it anti-microbial powers,

and the spice is known for its ability to help stop the growth

of bacteria, fungi, and Candida albicans yeast.

 

Cinnamon's storied history

The ancient Egyptians prized cinnamon more highly than gold, and

used it as a beverage flavoring, medicine, and embalming agent.

Cinnamon was also mentioned in the Bible and in one a Chinese

Materia Medica text written around 2,700 B.C.

 

Cinnamon was one of the most treasured spices in Medieval Europe

and became one of the first commodities traded regularly between

the Near East and Europe.

 

 

Sources

.. Anderson RA, Broadhurst CL, Polansky MM, Schmidt WF, Khan A,

Flanagan VP, Schoene NW, Graves DJ. Isolation and

characterization of polyphenol type-A polymers from cinnamon

with insulin-like biological activity. Diabetes Res Clin Pract.

2003 Dec;62(3):139-48.

.. Broadhurst CL, Polansky MM, Anderson RA. Insulin-like

biological activity of culinary and medicinal plant aqueous

extracts in vitro. J Agric Food Chem 2000 Mar;48(3):849-52

2000.

.. Cao H, Polansky MM, Anderson RA. Cinnamon extract and

polyphenols affect the expression of tristetraprolin, insulin

receptor, and glucose transporter 4 in mouse 3T3-L1 adipocytes.

Arch Biochem Biophys. 2007 Mar 15;459(2):214-22. Epub 2007 Jan

25.

.. Impari-Radosevich J, Deas S, Polansky MM et al. Regulatino of

PTP-1 and insulin receptor kinase by fractions from

cinnamon:implications for cinnamon regulation of insulin

signaling. Horm Res 1998 Sep;50(3):177-82 1998.

.. Mang B, Wolters M, Schmitt B, Kelb K, Lichtinghagen R,

Stichtenoth DO, Hahn A. Effects of a cinnamon extract on plasma

glucose, HbA, and serum lipids in diabetes mellitus type 2. Eur

J Clin Invest. 2006 May;36(5):340-4.

.. Murcia MA, Egea I, Romojaro F, Parras P, Jimenez AM,

Martinez-Tome M. Antioxidant evaluation in dessert spices

compared with common food additives. Influence of irradiation

procedure. J Agric Food Chem. 2004 Apr 7;52(7):1872-81.

PMID:15053523.

.. Otsuka H, Fujioka S, Komiya T, et al. [studies on

anti-inflammatory agents. VI. Anti-inflammatory constituents of

Cinnamomum sieboldii Meissn (author's transl)]. Yakugaku Zasshi

1982 Jan;102(2):162-72. PMID:12260.

.. Ouattara B, Simard RE, Holley RA, et al. Antibacterial

activity of selected fatty acids and essential oils against six

meat spoilage organisms. Int J Food Microbiol 1997 Jul

22;37(2-3):155-62. PMID:12270.

.. Qin B, Nagasaki M, Ren M, Bajotto G, Oshida Y, Sato Y.

Cinnamon extract prevents the insulin resistance induced by a

high-fructose diet. Horm Metab Res. 2004 Feb;36(2):119-25.

PMID:15002064.

.. Quale JM, Landman D, Zaman MM, et al. In vitro activity of

Cinnamomum zeylanicum against azole resistant and sensitive

Candida species and a pilot study of cinnamon for oral

candidiasis. Am J Chin Med 1996;24(2):103-9. PMID:12530.

.. Takenaga M, Hirai A, Terano T, et al. In vitro effect of

cinnamic aldehyde, a main component of Cinnamomi Cortex, on

human platelet aggregation and arachidonic acid metabolism. J

Pharmacobiodyn 1987 May;10(5):201-8. PMID:12520.

.. Valero M, Salmeron MC. Antibacterial activity of 11 essential

oils against Bacillus cereus in tyndallized carrot broth. Int J

Food Microbiol. Aug 15;85(1-2):73-81 2003.

.. Vanschoonbeek K, Thomassen BJ, Senden JM, Wodzig WK, van Loon

LJ. Cinnamon supplementation does not improve glycemic control

in postmenopausal type 2 diabetes patients. J Nutr. 2006

Apr;136(4):977-80.

--------------------------------

Grilled/Broiled Wild Alaska Halibut on Summer Tabouli

--------------------------------

 

In addition to light, luscious Alaska Halibut, this easy summer

recipe features the fresh, healthy, classically Middle Eastern

herbal assembly of cilantro, cinnamon, and dill.

 

Add a little diced cucumber and onion to plain yogurt - a cool

sauce called raita in India - and serve it on the side.

 

Grilled/Broiled Wild Alaska Halibut on Summer Tabouli

Serves 4

 

 

4 (6 oz each) wild Alaska Halibut fillets [

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1 lime, halved

10 oz bulgur wheat*

11/2 pints vegetable stock

1 zucchini, finely chopped

3 tomatoes, deseeded and finely chopped

1/2 tsp organic cinnamon [

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2 Tbsp chopped fresh cilantro (coriander) or parsley

Cilantro (coriander) or parsley sprigs, to garnish

Sea salt and organic ground black pepper [

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*You can make this recipe with cous cous instead of bulgur

wheat. In that case, follow the package instructions and do not

add it to the stock as you would the bulgur.

 

- Preheat the grill or broiler. Put the halibut fillets onto a

baking sheet, brushed with oil. Squeeze the juice from half a

lime over the top. Season.

- Grill the fish for 6-8 minutes, or until the flesh is opaque

and flakes easily when tested with a fork.

- Meanwhile, simmer the bulgur wheat in the stock for 4-5

minutes, adding the zucchini after 2 minutes. Leave to cool

slightly, then stir in the tomatoes, cinnamon, cilantro (or

parsely) and juice from the remaining lime. Season.

- Share the bulgur wheat (or cous cous) between 4 serving plates

and top with the halibut fillets. Garnish with cilantro (or

parsely) sprigs and serve immediately.

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--------------------------------

Table of Contents

--------------------------------

 

Table of Contents

Issue 114 -- December 14, 2006

 

To view any article, just click on its title.

 

Boys sell toys [

http://newsletter.vitalchoice.com/e_article000711788.cfm?x=b8BWJqS,b67kwpM8

]

premimyu aofya aohf e bohe soh osiorso cowe wdf oidf wof sofh

woeffo asdfh oif a;od wsohf eif eif skfosid skffjeif jsif oif

a;od wsohf eif eif skfosid skffjeif jsif

 

girls make tody [

http://newsletter.vitalchoice.com/e_article000711799.cfm?x=b8BWJqS,b67kwpM8

]

premimyu aofya aohf e bohe soh osiorso cowe wdf oidf wof sofh

woeffo asdfh oif a;od wsohf eif eif skfosid skffjeif jsif oif

a;od wsohf eif eif skfosid skffjeif jsif

 

misy d ewof sro [

http://newsletter.vitalchoice.com/e_article000711789.cfm?x=b8BWJqS,b67kwpM8

]

premimyu aofya aohf e bohe soh osiorso cowe wdf oidf wof sofh

woeffo asdfh oif a;od wsohf eif eif skfosid skffjeif jsif oif

a;od wsohf eif eif skfosid skffjeif jsif

 

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WHERE: Manchester Grand Hyatt Hotel, San Diego, CA

HOW: Register by clicking here [

http://www.imakenews.com/eletra/go.cfm?z=vitalchoiceseafood%2C201323%2Cb1pVC1Rf%\

2C1359413%2Cbb37Mvc

].

 

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WeilBook.Banner

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[

http://www.imakenews.com/eletra/go.cfm?z=vitalchoiceseafood%2C201323%2Cb1pVC1Rf%\

2C96928%2Cbb37Mvc ]

 

We highly recommend The Healthy Kitchen [

http://www.imakenews.com/eletra/go.cfm?z=vitalchoiceseafood%2C201323%2Cb1pVC1Rf%\

2C96928%2Cbb37Mvc ]-the great cookbook

from Andrew Weil M.D. and Oprah chef Rosie Daley, now out in

paperback. As Publisher's Weekly said, it's " ... a stimulating

invitation to healthy, pleasurable eating. "

 

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Find your favorite wild seafood!

VC Sampler Packs feature our most popular picks

by Randy Hartnell

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Our three Vital Choice Samplers [

http://www.imakenews.com/eletra/go.cfm?z=vitalchoiceseafood%2C201323%2Cb1pVC1Rf%\

2C58145%2Cbb37Mvc ] let you try our

most popular products, and pick favorites before placing full

orders.

Vital Choice Seafood Sampler

Try all of our most popular wild harvested seafood [

http://www.imakenews.com/eletra/go.cfm?z=vitalchoiceseafood%2C201323%2Cb1pVC1Rf%\

2C58145%2Cbb37Mvc ]! You'll receive

one each of the following individually vacuum-packed

skinless/boneless* frozen portions plus 1 lb. of our flavorful

wild organic blueberries:

- 6 oz Sockeye Salmon

- 6 oz King Salmon

- 6 oz Silver Salmon (*skin-on)

- 6 oz Smoked Sockeye

- 4 oz Organic Sockeye Burger

- 6 oz Albacore Tuna Medallions

- 6 oz Alaskan Halibut

- 1 lb. Wild Organic Blueberries

Vital Choice Canned Sampler

Not sure which of our versatile and convenient wild harvest

canned products are best for you? Our Vital Choice Canned

Sampler [

http://www.imakenews.com/eletra/go.cfm?z=vitalchoiceseafood%2C201323%2Cb1pVC1Rf%\

2C58145%2Cbb37Mvc ]

contains one each of our delicious, nutritious, fully cooked,

ready-to-eat salmon and albacore tuna selections:

- 3.75 Sockeye Salmon -Traditional Style

- 7.5 oz Sockeye Salmon -Traditional Style

- 7.5 oz Sockeye Salmon -Traditional, No Salt Added

- 6.5 oz Sockeye Salmon - Skinless/Boneless

- 6 oz Albacore Tuna - In Organic Olive Oil, with a pinch of Sea

Salt

 

Vital Choice Wild Salmon Sampler

Convenient, individually vacuum-packed frozen portions-two of

each variety-allow you to compare the distinct qualities of our

Alaskan Sockeye, King, and Silver Salmon [

http://www.imakenews.com/eletra/go.cfm?z=vitalchoiceseafood%2C201323%2Cb1pVC1Rf%\

2C58145%2Cbb37Mvc ] side-by-side.

Experience each variety's unique flavor, color and texture-and

find your favorites for future meals!

- Two 6 oz portions Skinless/Boneless Sockeye Salmon

- Two 6 oz portions Skinless/Boneless King Salmon

- Two 6 oz portions Skin-on/Boneless Silver Salmon

 

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YachtAlaska.Banner

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[

http://www.imakenews.com/eletra/go.cfm?z=vitalchoiceseafood%2C201323%2Cb1pVC1Rf%\

2C140457%2Cbb37Mvc ]

We don't normally advertise other companies but wanted to share

something really special with you: a " trip of a lifetime " to

astonishingly beautiful Southeast Alaska.

 

Like us (Vital Choice owners Randy and Dave), our old friend

Dennis Rogers was a long-time Alaskan fisherman. Now, his Alaska

Sea Adventures charters [

http://www.imakenews.com/eletra/go.cfm?z=vitalchoiceseafood%2C201323%2Cb1pVC1Rf%\

2C140457%2Cbb37Mvc ] offer

multi-day journeys for up to eight guests at a time.

 

These amazing journeys provide an unsurpassed opportunity to

experience the natural wonders of Alaska's Inside Passage: a

group of wide, glorious waterways that wend through a chain of

lushly forested islands, and offer easy access to fjords,

glaciers, whales, orca, porpoise, bears, and eagles.

 

In 2004, Dr. Andrew Weil joined us for a week aboard the M/V

Alaska Adventurer, as described in Vital Choice Explores

Southeast Alaska [

http://www.imakenews.com/eletra/go.cfm?z=vitalchoiceseafood%2C201323%2Cb1pVC1Rf%\

2C640218%2Cbb37Mvc

].

 

Voyages fill up early, so if you're interested in a trip this

coming season don't delay!

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Search Our News

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The Vital News page on our Web Site is a treasure trove of media

reports about fish, aquaculture, berries, omega-3's, human

health, and the environment. In fact, our Vital News page [

http://www.imakenews.com/eletra/go.cfm?z=vitalchoiceseafood%2C201323%2Cb1pVC1Rf%\

2C58132%2Cbb37Mvc ] has so much to offer that

it's been hard for visitors to find the items of greatest

interest to them.

 

That's why we've added a search tool [

http://www.imakenews.com/eletra/go.cfm?z=vitalchoiceseafood%2C201323%2Cb1pVC1Rf%\

2C58132%2Cbb37Mvc ] that allows you to search

our news archive by using key words such as " cancer, " heart, " or

" breast. " (Look for the " Search News Articles " link at the upper

right of the Vital News page.) Give it a try next time you're on

our Site!

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Ikura banner

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[

http://www.imakenews.com/eletra/go.cfm?z=vitalchoiceseafood%2C201323%2Cb1pVC1Rf%\

2C344221%2Cbb37Mvc ]

 

Our delicate red caviar [

http://www.imakenews.com/eletra/go.cfm?z=vitalchoiceseafood%2C201323%2Cb1pVC1Rf%\

2C344221%2Cbb37Mvc ] is known as

" ikura " in Japan, and is prized by caviar lovers around the

world. Rich in omega-3s, it has a milder flavor and less salt

than traditional salmon caviar.

 

We love it on crackers spread with a " schmear " of cream cheese

or avocado.

 

Or, roll ikura with cold rice and nori to serve as scrumptious

sushi appetizers!

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Suggestion Box banner

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[ customercare ]

 

Got an idea for a great new product or feature? Let us know! To

send us your idea(s) click here [

customercare ], or visit our Web site [

http://www.imakenews.com/eletra/go.cfm?z=vitalchoiceseafood%2C201323%2Cb1pVC1Rf%\

2C58142%2Cbb37Mvc ] for full contact

information

 

If your idea is adopted, we'll send you a $50 Vital Choice gift

certificate!

 

 

[

http://www.imakenews.com/eletra/go.cfm?z=vitalchoiceseafood%2C201323%2Cb1pVC1Rf%\

2C112968%2Cbb37Mvc ]

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HamptonsBook.banner

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[

http://www.imakenews.com/eletra/go.cfm?z=vitalchoiceseafood%2C201323%2Cb1pVC1Rf%\

2C96928%2Cbb37Mvc ]

[

http://www.imakenews.com/eletra/go.cfm?z=vitalchoiceseafood%2C201323%2Cb1pVC1Rf%\

2C96928%2Cbb37Mvc ]

 

Building on the low-carb, Mediterranean-style diet plan he

pioneered in the nationwide bestseller Thin For Good, Fred

Pescatore, M.D.-a leading nutrition-oriented physician-wrote The

Hamptons Diet [

http://www.imakenews.com/eletra/go.cfm?z=vitalchoiceseafood%2C201323%2Cb1pVC1Rf%\

2C96928%2Cbb37Mvc ],

featuring 30-day meal plans with more than 100 mouthwatering

recipes from celebrity chefs.

 

In The Hamptons Diet Cookbook [

http://www.imakenews.com/eletra/go.cfm?z=vitalchoiceseafood%2C201323%2Cb1pVC1Rf%\

2C96928%2Cbb37Mvc ], Dr. Pescatore shows

just how well you can eat without spending a fortune at the

grocery store. With the help of celebrated Mediterranean-style

chef Jeff Harter, he presents more than 200 mouthwatering

recipes guaranteed to delight as you slim down.

 

Dr. Pescatore uses and recommends Vital Choice products. For

more information, please visit www.hamptonsdiet.com.

 

 

_______________

Published by Vital Choice Seafood (randy)

Copyright © 2007 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.

 

 

-|________________

POWERED BY:

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From Vital Choice Seafood, 605 30th Street, Anacortes, WA 98221 USA

 

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