The Results Are In!!
Stanford University School of Medicine recommends that doctors should advise patients to eat "
at least two to three servings of fatty fish a week, which is consistent with recommendations from the American Heart Association!!
Wild ALASKA salmon are the richest human food source and provide AMPLE Amounts of Omega 3 Oils & Astaxanthin. Alaska's 5 commercial species
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sockeye (red), king (chinook), silver (coho), chum (keta), and pink salmon, are delicious and 2nd to none for those who are health conscience and want to provide their families with the very finest nutrition possible.
~DID YOU KNOW~
Farmed and wild salmon contain different kinds of astaxanthin. Wild Alaska Salmon derive there astaxanthin naturally from the food they source in the ocean. Farmed fish get theirs unnaturally from a petroleum based supplement which is fed to them along with antibiotics, growth hormones and food coloring.
~DID YOU KNOW~
Wild Alaska Sockeye has (4) four times MORE of the compound THAN FARMED SALMON, all of it occurring naturally, as Nature intended!!
Important finding from new studies indicate that astaxanthin can lower blood pressure, ease blood flow, and reduce dangerous oxidation of cholesterol.
Astaxanthin in wild versus farmed salmon: Not created equal
Farmed Salmon gets it' s orange flesh color artificially from synthetic petrochemicals - Wild Salmon get their red-orange flesh color from eating algae and
small crustaceans found naturally.
DID - YOU- KNOW
Farmed salmon get astaxanthin as a feed additive along with food coloring to add pink pigmentation to the flesh of these fish,
both because consumers will not buy white- or grey-fleshed salmon, and because astaxanthin is essential for salmon's growth and overall health.
DID - YOU -KNOW
A few commercial salmon farms get feed that contains a natural form derived from algae, but most commercial operations feed their fish the cheaper synthetic astaxanthin made from petrochemicals.
~DID YOU KNOW~
A recent investigation concluded that "Salmon Chow", a term used for various commercial salmon feeds made in China was just discovered to contain pork by-products.
~DID YOU KNOW~
While Farmed Atlantic Salmon may look good and be purchased cheap at your local market, it most likely was raised in Chile, Norway or British Columbia, and it may have been raised on a diet comprised of Pork by- products, GMO Grains, hormones and petroleum based synthetic chemicals and antibiotics!!
DID - YOU - KNOW
That there are NO SALMON FARMS in Alaska, which means that all of the salmon produced in Alaska, is Wild Salmon. So buying your SALMON Directly From Alaska is your ASSURANCE that it is WILD SALMON.
Astaxanthin comes in various forms, and chemists can tell farmed salmon from wild salmon by looking for the unnatural forms (isomers) created when astaxanthin is synthesized from petroleum.
To date, there is no evidence that the insignificant amount of unnatural astaxanthin in farmed salmon deliver ANY health benefits as those found in Wild Alaska Salmon.
Wild Alaska Salmon is has a much higher level of astaxanthin, compared with farmed fish.
Astaxanthin levels in Wild Alaska Salmon can be four times higher than in farmed salmon.
Examples:
Tissue levels in the flesh of farmed Atlantic salmon range from about four to 10mg per kilogram (2.2 pounds), but an FDA study found an average of about 14 mg per kg in silver (coho) salmon and about 40 mg per kg in sockeye (red) salmon.
In other words, a six-ounce piece of farmed Atlantic salmon averages 0.75 to 1.65mg of astaxanthin, while the same amount of Wild Alaska Sockeye Salmon provides 6.75mg of astaxanthin, or four to nine times as much... all of it in the form found in nature.
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Stanford Medical Studies
Comprehensive studies followed people over time, looking for links between intakes or blood levels of omega-3 fats and the risk for developing coronary heart disease.
The study was led by award-winning epidemiologist Liana C. Del Gobbo, Ph.D., from the Stanford University School of Medicine.
The 19 studies
analyzed by Dr. Gobbo's research team included 45,637 people - roughly equal numbers of men and women - in 16 countries.
In each case, the original studies compared the participants' omega-3 blood and tissue levels to their risk for death related to coronary heart disease (CHD).
Her group calculated that
higher blood and tissue levels of each type of omega-3 fat reduced the risk of death from CHD by about 10%.
And that risk reduction applied regardless of whether the omega-3s came from plant foods (ALA) or seafood (DHA and EPA).
The findings found, "... [higher blood and tissue levels] of seafood and plant-derived omega-3 fatty acids are associated with a lower incidence of fatal CHD."
Del Gobbo team's findings fit with lab evidence showing that "a major effect of these seafood-based omega-3 fatty acids is to stabilize heart membranes and reduce the risk of ventricular fibrillation [risky heart rhythms] ...".
Dr. Gobbo added that "people were consuming these omega-3s primarily from food", not from fish oil supplements.
She remarked that
doctors should advise patients to eat "at least two to three servings of fatty fish a week
, which is consistent with recommendations from the American Heart Association", as part of a Mediterranean-style diet rich in fruits, vegetables, nuts, and olive oil.
Mayo Clinic Study Supports Fish Oil for Heart Health
The latest evidence published in January, 2017 , comes from researchers at the Mayo Clinic.
The authors reviewed 18 randomized controlled clinical trials and 16 related studies, which involved about 93,000 and 732,000 subjects, respectively (Alexander DD et al. 2017).
The Mayo Clinic team research focused on outcomes such as heart attacks (myocardial infarction or MI), sudden cardiac death - half of all heart-related deaths - and other heart-related fatalities.
In conclusion, the Mayo Clinic researchers found that seafood-source omega-3s (EPA and DHA) reduce the risk of coronary heart disease (CHD).
Here are the results in a nutshell concerning the 18 clinical trials, in which participants were given either fish oil or placebo capsules:
- 16% average drop in risk among people with high triglyceride levels (over 150 mg/dL)
- 14% average drop in risk among people with high LDL cholesterol levels (over 130 mg/dL)
- 6% average drop in risk among all participants, which was deemed statistically non-significant.
These studies generally lasted longer than the clinical trials - compared the heart-health outcomes for people with high versus low intakes of seafood-source omega-3s (EPA and DHA).
The Conclusion - The Mayo Clinic team found that
the 16 prospective studies showed an 18 percent average drop in CHD risk among participants with higher intakes of omega-3s.
A Compelling Story - Read More
The results from these studies supports the credibility of the 6 percent drop seen among all participants in the clinical trials.
To quote Dr. Dominik Alexander, the study's lead author, "The 6 percent reduced risk among [all participants in the] RCTs, coupled with an 18 percent risk reduction in prospective cohort studies - which tend to include more real-life dietary scenarios over longer periods - tell a compelling story about the importance of EPA and DHA omega-3s for cardiovascular health."
Always Buy WILD Salmon.
The Best Wild Salmon Is From Alaska
Know Your Fish Supplier As Mis-Labeling Is A Common Practice
Always By DIRECT From Alaska ~
This is your
assurance of getting authentic Wild Alaska Salmon!!
Cardiologists see affirmation of omega-3s for heart health.
An editorial accompanying the Mayo Clinic study - titled "The tide turns for a fish story" - highlighted its meaning and importance.
As the three cardiologists behind the editorial wrote, "... omega-3 fatty acid intake of at least 1 gram of EPA+DHA per day, either from seafood or supplementation (as recommended by the American Heart Association), continues to be a reasonable strategy." (O'Keefe JH et al. 2016)
