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About Our Salmon
CONSERVATION SALMON lives up to its name. All of our salmon comes from
Alaska - certified sustainable by the Marine Stewardship Council. We
feature Alaska's premium salmon species - king, coho and sockeye.
- King salmon - also known as "Chinook" - these largest of the wild salmon species are truly regal
- Coho
- "silver salmon", as they are also called - are flashy indeed. Revered
by anglers, they are equally praiseworthy on your plate
- Sockeye - long the favorite of the seafood savvy Japanese
for their intense flavor, their vivid color earns them the name "red
salmon".
But aren't wild salmon endangered? Not in Alaska! Conservation is
written right into Alaska's state constitution, and Alaska fishermen
have fought to protect that wise legacy. They know their future is
directly linked to that of the salmon. And conservationists from across
America have also striven to protect Alaska's pristine habitat. The
natural abundance of wild Alaska salmon is proof that conservation
works.
NUTRITION
CONSERVATION SALMON (wild Alaska salmon) contain some of the highest
levels of beneficial Omega-3 fatty acids of any food on the planet.
They also recently tested for some of the lowest PCB and Mercury levels
of any seafood (see News section). The following information is
provided to help you understand more fully the benefit of eating
Conservation Salmon at least once per week.
What We Know About Omega-3 Fatty Acids
Every day the list of benefits from these fatty acids grows as new studies confirm the benefits of increased consumption.
Reduced Risk of Stroke and Heart Attack
Two long-term Harvard studies reported in the New England journal of
Medicine and the Journal of the American Medical Association (one among
84,688 women and another among 22,000 men) indicate that several weekly
helpings of fish—a prime source of omega-3 fatty acids—appear to
protect men and women from heart disease.
While the exact cause of this apparent link between increased
consumption of omega-3 fatty acids and reduced incidence of coronary
heart disease is not yet known, the bottom line is that an increasing
amount of evidence strongly suggests that increasing omega-3 fatty
acids in the diet helps prevent heart disease in all people and, at
increased consumption levels may dramatically cut the mortality rate in
heart attack survivors.
Reduces Inflammation and Joint Pain
Numerous studies show that omega-3 fatty acids reduce inflammation and joint pain.
Alzheimer's Disease
A recent study at the Rush Institute for Healthy Aging shows
consumption of fish once a week among people aged 65-94 reduced the
incidence of Alzheimer's disease by 60 percent, compared to those who
rarely or never ate fish. This study supports the findings of two
previous European studies.
Depression
Several studies indicate the possibility of beneficial effects of omega-3 fatty acids on various forms of depression.
A
large-scale study published in 1998 in The Lancet by Dr. Joseph
Hibbeln, chief of the outpatient clinic at The National Institute on
Alcohol Abuse and Alcoholism, showed a connection between people in
countries that consume large amounts of fish and low rates of
depression.
A more recent and more specific study by Dr.
Andrew Stall at McLean Hospital in Belmont, MA, focused specifically on
patients with bipolar disorder. Half of the subjects were given fish
oil tablets, the other half a placebo. After four months, half of the
placebo patients had relapsed into depression while only two of the 15
fish oil patients had relapsed.
An Important Nutrition Component for Unborn and Breast-Fed Babies
DHA, one of the types of omega-3 fatty acids in salmon, is critical to
normal eye and vision development in infants. And, other studies show
signs of improved brain development.
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