We’ve all heard a lot about the heart-healthy benefits of salmon lately. Countless books by well-known doctors tell us that eating salmon two or three times a week will keep our hearts, brains and joints sound, and even erase our wrinkles and crow’s feet. But there’s an important detail that has been overlooked. Certain kinds of salmon do not provide these health benefits. And unfortunately, the kind of salmon you are most likely to be eating is the least healthy kind of all.

You are what you eat…and so are salmon.

Salmon earned its reputation as a superfood because it is naturally high in omega-3 fatty acids. These healthy fats help to reduce inflammation, keep your blood flowing easily, and prevent the build-up of artery-clogging plaques in your heart and brain.

The problem centers around the kind of fish-food that is fed to farm-raised salmon. Most of the salmon sold in the United States today is farm-raised. And as the salmon industry has boomed, farmers have begun to look for ways to cut costs. One way is to use a cheaper feed made from vegetable oils instead of more expensive fish-oil based feed. As you might expect, the quality of the food that salmon eat affects the quality of the resulting product.

Recently, some Norwegian scientists set out to measure the effects of different feeds on the nutritional composition of the fish. Not surprisingly, they found that the fish fed vegetable oils had a much less favorable fatty acid composition than the salmon that consumed only fish oils. Taking the analysis one step further, they found that heart disease patients that ate the vegetable-oil fed salmon did not show the same cardiovascular improvements as patients who ate fish-oil fed salmon. (Seierstad, European Journal of Clinical Investigation, January 2005.)

Separate analysis using the IF Rating system (a formula that calculates the inflammatory potential of foods) confirms that a serving of wild-caught salmon has an IF Rating of +518 (strongly anti-inflammatory), while the same sized serving of farm-raised salmon rates -180 (inflammatory).

What can you do to be sure that the salmon you are eating is actually good for you?

As the Norwegian scientists found, farm-raised salmon is fine–as long as it has been fed a 100% fish-oil based diet. But it is almost impossible to determine what kind of food was fed to the salmon that end up at your local fish-market. If you want the maximum anti-aging and disease prevention benefits from salmon, your best bet is to select wild-caught salmon.

Monica Reinagel is a noted nutrition author, researcher and a professional-trained chef. Her latest book The Inflammation Free Diet Plan explains how to look and feel better by eating anti-inflammatory foods. Visit her health and nutrition website at http://stayhealthy-livewell.com/

The term “ginseng” is derived from the Chinese term “jen-shen,” which means “in the image of a man.” Ginseng refers to several species of Panax of which Panax quinquefolius L., American ginseng, and Panax ginseng C.A. Mey. Panax is derived from the Greek word meaning “panacea” or “all-healing”. The species ginseng is said to mean, “wonder of the world”; both terms refer to the medicinal virtues of the plant.

There are three main species of ginseng, Oriental, Siberian and American. Oriental ginseng has been used in traditional Chinese medicine for thousands of years. Native Americans have likewise used American ginseng for all of their recorded history.

While all three forms share many common elements, there are differences among them. Siberian ginseng is not truly ginseng at all, but rather a distant cousin to the Oriental species. The stems, leaves, and roots of Panax species contain biologically active saponin glycosides, such as ginsenoside and panaxoside, as well as sugars, starch, mucilage, and a volatile oil. Most of the ginsenoside is located in the cambium.

Ginseng is held in high esteem because of its use as a medicinal plant. All forms of ginseng are said to aid in reducing stress, improving vitality and boosting the immune system. As a medicinal plant, ginseng seems was used as a remedy for all ailments, including depression, diabetes, fatigue, aging, inflammations, internal degeneration, nausea, tumors, pulmonary problems, dyspepsia, vomiting, nervousness, stress and ulcers. It has also been used to increase the appetite and bodily energy, regulate menses, ease childbirth, increase fertility of women and treat periodontal disease. Some consider it an aphrodisiac, stimulant, stomachic, and demulcent. Ginseng roots shaped like the human body are considered highly desirable. In particular, old roots are prized because their longevity is claimed to be transferred to whomever who consumes them.

Ginseng provides detailed information on Ginseng, Growing Ginseng, Ginseng Tea, American Ginseng and more. Ginseng is affiliated with Therapeutic Essential Oils.

“All truth passes through three stages. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self-evident.” Arthur Schopenhauer German philosopher (1788 - 1860)

This new book, “The Healing Power of 8 Sugars” clearly shows we are entering into the third stage in which the philosopher, Arthur Schopenhauer explained that a truth will become accepted as self-evident. In this new book twenty doctors combine their wisdom and explain for their fellow doctors and especially the layman how glyconutrients (natural plant sugars) are utilized by the body in the battle against disease.

“The Healing Power of 8 Sugars” covers many subjects ranging from the use of glyconutrients during pregnancy, to child development issues to sports medicine, inflammation and disease cases. The science of glyconutrients is very technical, yet these doctors do a remarkable job of bringing the science down to a lay level without neglecting the concerns and issues that will appeal to the medical and scientific audience as well. According to the Massachusetts Institute of Technology Review, February 2003, “If you don’t have glycosylation, you don’t have life.” Significantly, this book unlocks the mysteries of glycosylation (the adding of a polysaccharide (chain of sugars) to a polypeptide (chain of amino acids) in order to make a glycoprotein) and how glyconutrients are vital for this process.

As I read each chapter I would often think “that is the best yet.” That is, until I started working my way through the next chapter. This book is absolutely remarkable and I predict it will become a nutritional best seller and one of the most important books of the year on nutrition. Maybe the most important of any year. There is a reason why The Massachusetts Institute of Technology (MIT), which produces the highly respected MIT Review, released their February, 2003 issue entitled, “10 Emerging Technologies That Will Change the World!”

These doctors have put this “emerging technology” in front of the public in an easy to read work showing how glyconutrients will change the face of health care forever in the area of nutritional science. Moreover, this book will surely impact the exploding field of Glycobiology, which is the study of how sugars impact living systems. And finally, with this work, the term “glyconutrients” has entered into the public lexicon.

Biographical information:
Permission to Reprint this review is given provided that my contact information is retained. Mr. Kettler is an ordained Presbyterian Elder and the owner of Undergroundnotes.com where his theological, philosophical and political articles can be read. He has worked in corporate America for over 25 years and is now realizing his dreams as a successful home business entrepreneur. Mr. Kettler can be reached through his business site at: http://www.internationalhomebusinessonline.com.

When most people hear the word “anemia,” they immediately think of iron. But a shortage of Vitamin B6 can also cause a type of anemia because this vitamin is vital to the healthy generation of hemoglobin in the blood of a normal, healthy person. You may also associate Vitamin B6 with sugar diabetes, and that’s because one of the important functions of this vitamin is to regulate the amount of sugar in the blood.

Vitamin B6 is also known as pyridoxine. You may not have heard of many people who were found to have a serious Vitamin B6 deficiency, and there’s a good reason for that. B6 is so readily available in so many foods that it’s a fairly simple matter to get your daily recommended allowances of this vitamin.

Some of the common sources of B6 include tuna, roast beef, tomato juice, trout, pork loin and peanut butter. Naturally, cereals that are fortified with vitamins are excellent sources and many provide 100 percent of the body’s need for cereal. Three raw bananas also provide a full day’s supply of the necessary Vitamin B6. A medium baked potato (including the potato skin) provides about one-third of the daily requirement. Evaluating the foods rich in this vitamin reveals that many people are already meeting the daily requirements for B6.

So what are the dangers of having too little Vitamin B6 in your daily diet? Recent studies suggest that a lack of this vitamin is a factor for determining the risk of stroke and some types of heart disease. That means that people with deficiencies are more likely to suffer from these health issues than their counterparts who are getting sufficient amounts of Vitamin B6.

Depression is another problem potentially impacted by a Vitamin B6 deficiency. Though there may be some difference of opinion as to the role and the importance of B6 and depression, there appears to be a link that can’t be denied. In fact, depression is listed by some as one of the symptoms of insufficient Vitamin B6 in the diet.

There are some risks of taking too much B6. Nerves - especially in the outer extremities - are sometimes damaged by overdosing the body on vitamin B6. In the majority of cases, simply eliminating any vitamin supplements appears to eliminate the nerve problems as well. It’s unlikely that a normal person can take in enough Vitamin B6 from a normal diet to cause toxicity at this level, and more likely that these severe effects of too much B6 are caused by taking too many vitamin supplements containing B6.

Bob Benson is the founder of Vitamins online. You can check out our website at www.wholesale-vitamin.info

Omega 3 Fish Oil Pill…

What are DHA essential fatty acids….?

DHA is arguably the most important of all the omega 3 fatty acids.

The human brain, for example, is made up of approximately 60% fats by weight. And about half of that fat is DHA!

That should tell you just a bit about how crucial this omega 3 fatty acid is for our brain, and mental well-being.

Of course, omega 3 fatty acids benefit much more than just the brain. They also benefit cardiovascular health tremendously.

Indeed, the American Heart Association states: “Omega 3 fatty acids benefit the heart of healthy people, and those at high risk of — or who have — cardiovascular disease.”

As you probably know, heart disease is one of the top killers in the Western world. In fact, for years it was the number #1 killer, but it has since fallen to the #2 spot, and is now second only to cancer.

Omega 3 Fish Oill Pill

What’s alarming is that most people are deficient in DHA essential fatty acids, even though it is so important.

The major reason is that foods nowadays do not nearly have the same level of omega 3 content as they once did for our ancestors.

For example, meats we eat are mass produced and raised on grain to be fattened for profits. This leads to low omega 3 content — both DHA essential fatty acids and EPA.

Before mass produced livestock with rapid fattening means were the norm, however, the meats we ate were free ranging, grass-fed animals. This lifestyle and natural diet created a high omega 3 content in these animals, and, subsequently, our diets.

Nowadays, the best way to get DHA essential fatty acids and EPA is to include a high quality omega 3 fish oill pill as part of your daily regimen.

Eating fish itself rich in omega 3 is no longer the best route to go for two options:

1. Farm raised fish are a lousy source of Omega 3’s because they no longer eat their natural diet that made them a great source, but are fed pellets. In fact, did you know that when you buy a farm raised salmon from your local grocery store, the pink color of the flesh no longer is even natural? That’s right. It’s a sickly pale color, and the fish is injected with coloring dye to achieve the natural reddish/pink color of salmon.

2. Fish that come from the wild can still be a great source of DHA essential fatty acids, but because most of the Ocean’s waters harbor pollutants, fish we eat now overwhelmingly have these toxins accumulated in their flesh. Serious toxins like mercury and PCB’s. This is precisely why pregnant women need to eliminate to reduce the amount of fish they eat because toxins like mercury can impair the neurological development of the fetus.

The solution is to take an omega 3 fish oil pill that is pharmaceutical grade and molecularly distilled. These are the highest quality products on the market; the process of molecular distillation removes the toxins and contaminants, leaving only the beneficial omega 3’s: DHA essential fatty acids and EPA.

Not all fish sources for an omega 3 fish oil pill are going to be equal, however. Some fish are naturally higher in DHA essential fatty acids than others.

Discover a molecularly distilled omega 3 fish oil pill very high in DHA essential fatty acids by visiting: http://www.omega-3-fish-oil-guide.com/Fish_Oil_Products.html

Fat

Some years ago health visitors were reporting a rash of reports on under-weight toddlers in middle-income households. Concerned parents were putting their small children on low-fat diets, believing this to be healthy. Unfortunately, the opposite is true. Fats are essential to everyone’s health. Between 25 and 30% of our daily calories should come from fats, and they are extremely important for children and adults. Fat contains 9 calories per gram, and is energy-dense compared to carbohydrates and proteins (4 calories/g). Although you need up to 30% calories from fat, the actual weight volume of fat on your plate should be small.

Fats are used by the body for warmth, energy, growth development, repair of body tissues, cellular health, healthy complexion and hair, uptake and storage of fat-soluble vitamins, and hormonal balance in women and teenage girls. For this reason, low body fat in women is linked to osteoporosis and reproductive problems.

There are two different types of fats, Saturated and Unsaturated.

1. Saturated are of animal origin and often solid at room temperature for example meat fat, and butter. These fats are not actually necessary for health, and only 25% of your daily fat intake should be saturated, as they are linked strongly with high LDL (bad) blood cholesterol levels, arterial disease and Coronary Heart Disease (CHD).

2. Unsaturated fats are of fish and plant origin, for example, olive oil, oily fish (mackerel, sardines, herring, salmon, fresh tuna), oils of nuts and seeds (walnut, pumpkin, almonds, sesame, flaxseed). Many of these are essential to our physical and mental health, and will keep blood and brain function healthy.

Average intake of calories from fats in the UK is 40-45% which has lead to an increase in weight problems, and related diseases (Coronary Heart Disease, Obesity, Hypertension etc). But the problems largely arise from an unhealthy balance of fats in the diet, with saturated fats being over-represented. This is due to our cultural reliance on biscuits, cakes, red meats, butter, fast-foods, processed foods and snack-foods. To stay healthy source most of your fats from oily fish, olive oil, cold-pressed seed and nut oils, sunflower, pumpkin and sesame seeds and a variety of nuts, also avocadoes and Soya products. These foods also have the benefit of being high in many other nutrients, and eating them will lower LDL (bad) blood Cholesterol levels.

A deficiency in essential fatty acids is linked with dry skin and hair, exczema, poor attention, behavioural problems, Dyslexia, Dyspraxia, Attention Deficit Hyperactivity Disorder, depression and mental illness. Childrens diets are often deficient in these essential fats. Try making salmon fishcakes, including seeds and nuts in their lunch box, and using avocadoes. There are also high-quality supplements and oils on offer, which can be taken as capsules or ‘hidden’ in desserts, smoothies and salad dressings.

Convenience and snack foods contain HYDROGENATED FATS, far more harmful than saturated fats. Many Doctors and Nutritionists believe that they will cause an epidemic of obesity, heart disease and related problems in coming years. The American Food and Drugs Administration have recommended a daily intake of 0% hydrogenated fats. If you look on your food wrappers you will see them- sometimes they are not listed (often in Margarines) as this is not a legal requirement. Avoid this lethal ingredient by avoiding all foods labelled ‘hydrogenated or partially-hydrogenated or shortening.’ They are used in quantity due to their cheapness and shelf life. Find them in; biscuits, cakes, crisps, margarines, chocolates, Weight Watchers Meals, Tesco’s Finest Puddings and bakery products, children’s foods, ……. The list goes on almost indefinitely. You can avoid them buy buying organic foods from which they are banned, and making your own foods at home.

Vikki Scovell BA(hons) PG DIP is a fully qualified Personal Trainer and Fitness Coach. She is a qualified Nutrition Adviser and runs successful Community Exercise classes. Vikki is a consultant in Healthy Eating and Exercise initiatives to schools in the independent sector and publishes School and General Healthy Living newsletters.

To find out more, visit http://www.getfitter.net, or http://www.corporatechill.com