"Diets rich in omega-3 essential fatty acids fight disease and contribute to overall better health. Over 60 health conditions have been shown to benefit from essential fatty acid supplementation."
--National Research Council.
What is the difference between sockeye, king and silver salmon?
All of our salmon are 100% natural, sustainably harvested and pure. They differ somewhat by color, oil content and texture. The differences listed below are generalizations and may vary by region of origin. For instance, sockeye salmon bound for a small river requiring a short migration will be lower in oil content than those headed for a large one. Some king salmon may be comparable in color to sockeye salmon or less red than silver, etc.
Color, from most red to least:
1. Sockeye
2. King
3. Silver
Oil content, from leanest to richest:
1. Sockeye
2. Silver
3. King
Texture, from firmest to most delicate:
1. Sockeye
2. Silver
3. King
Omega-3 content (may vary depending upon region of origin--all are excellent sources)
1. King
2. Silver
3. Sockeye
Antioxidants (astaxanthin)
1.Sockeye
2. King
3. Silver
How much of the omega-3s are in the fatty gray meat beneath the skin?
According to Dr. Mary Enig, a world famous expert on fats, as much as two-thirds of the omega-3s in fish reside in the gray fatty layer beneath the skin. However it is interesting to note that tests conducted by the USDA Nutrient Data Laboratory indicate that the flesh of sockeye salmon (for example) contain more than 1.2 grams of EPA and DHA per 3.5 oz (98 g) serving. This exceeds the 650 to 1000 mg recommended daily intake of omega-3s by more than 20%. So whether the gray fat is consumed or not, one is assured of getting a significant 'dosage' of EPA, DHA (and many other essential fatty acids) with each serving.
What are omega-3s?
Omega-3 fatty acids are carbon-based molecules essential for the optimal function of every cell in our bodies, yet we cannot manufacture them internally. Instead, along with vitamins, these essential nutrients can be obtained only in the diet. Over the past century, people in developed countries, particularly in the United States, have largely eliminated omega-3 fatty acids from their diet. There is a great deal of evidence that this has had a very negative impact on the inner workings of many bodily systems, most notably the heart and the brain. We are learning that restoring the body’s natural balance of omega-3s may improve a multitude of medical disorders, including coronary artery disease, major depression, and bipolar disorder (also called manic-depressive illness).
How do omega-3 fatty acids benefit my health?
The health benefits of omega-3 fatty acids were first discovered in the late 1970’s. Medical researchers began studying the marine-based diet of the Inuit to learn how these hunter-gatherer groups avoided such old-age infirmities as heart disease, stroke, and arthritis. According to Dr. Andrew Stoll’s book The Omega-3 Connection, “the Inuit advantage was attributed to the very long-chain omega-3 fatty acids, EPA and DHA, found in their food staples of fatty fish and fish-eating marine mammals like whales and seals.” All sea creatures need EPA and DHA to keep their body tissues warm and elastic in icy waters. These anti-inflammatory properties can be measured in the human body as well. Documented reports show that omega-3s play a beneficial role in reducing coronary artery disease, calming rheumatoid arthritis, and lessening depression.
What is the difference between plant- and animal-source omega-3s?
At the core of both plant- and animal-source omega-3s is a cluster of molecules called LNA. This alpha-linolenic acid is a long-chain fatty acid that comes mainly from plant foods like walnuts, flaxseed, and green leafy vegetables. When your body absorbs fats containing LNA, enzymes convert some of it into longer, more highly polyunsaturated omega-3s called EPA and DHA. These desirable omega-3s are more beneficial to your health, but your body needs about ten LNAs to make one EPA. Fish, on the other hand, contains little LNA, but is rich in EPA and DHA. Eating fish simply means that your body doesn’t have to work so hard converting fatty acids. Fish is your most accessible and concentrated source of EicosaPentaeonic Acid and DocosaHexaeonic Acid.
What is the difference between long-chain and short-chain omega-3s?
Not all omega-3s are created equal. First, there are long-chain and short-chain versions of omega-3s. The shorter chains are contained in vegetable and plant sources such as walnuts and flaxseed oil and leafy green vegetables. Since the human body requires the long chain forms vegetable source omega 3s are of relatively limited nutritional value. While some may be converted to the longer chains, the process is inefficient--only about 5% or so--and not everyone is able to do so at the same rate.
For this reason it is important to eat food sources of the long-chain omega-3s like cold water fish. There are two main components to long chain omega-3s, docosahexonoic acid (DHA) and eicosapentanoic acid (EPA). EPA has anti-inflammatory properties, and is more relevant to regulating mood than DHA. DHA, however, is also key for healthy cells and is found in high concentrations in the brain, retina and sperm, and is especially crucial for pregnant and nursing women and infants.
Why are fish source omega-3s so important for pregnant and nursing woman?
Many studies indicate that the DHA component of the Omega 3 family is essential to early childhood brain and retinal system development. Omegas 3s are therefore believed to be essential to good health and normal development of both the fetus and newborn. Research indicates that children born to mothers consuming higher quantities of omega-3 rich fish are healthier at birth and exhibit higher IQs later in life, especially if the infant is breast fed for 6-8 months. It is important to understand that the beneficial long chain omegas 3s are found in fish, not vegetable source omega 3s like flaxseed oil. The following links will guide you to some fascinating reading about the importance of omega 3 fatty acids in maternal nutrition:
Essential Fatty Acids in Mothers and their neonates
Omega 3s and Infant Retinal Development
The Vital Role of Essential Fatty Acids for Pregnant and Nursing Women
What are antioxidants and how do they benefit my health?
Antioxidants are dietary nutrients that help prevent the cell and tissue damage caused by free radicals in the body. Free radicals are highly reactive, unstable molecules that cause oxidative stress, and can lead to degenerative diseases such as cancer and arthritis. Antioxidants fight oxidative stress by neutralizing free radicals. Naturally occurring fish oils contain good concentrations of Vitamin E, which is a powerful antioxidant. In wild salmon, the pigment that gives the fish its rich red color is also a very powerful antioxidant. Studies suggest that astaxanthin (as-tuh-zan’-thin) may be 100 times more powerful than Vitamin E at quenching free radicals. This antioxidant is also thought to be 10 times more effective than other carotenoids, like beta-carotene.
Are omega-3s and antioxidants available in other foods or in supplements?
Omega-3s and antioxidants are readily available in fruits, vegetables, and fish. Supplemental forms are also available, but studies show that food-source omega-3s are preferable to pills. Naturally occurring fish oils provide one of the most concentrated and accessible forms of omega-3 fatty acids.
What are the nutritional benefits of salmon?
An excellent source of protein, Alaska canned salmon is high in omega-3 fatty acids. It contains all the essential amino acids, as well as B-complex vitamins like niacin and riboflavin. According to the Alaska Seafood Marketing Institute, “Alaska canned salmon is rich in selenium, vitamin E, zinc and low-fat protein, all noted for strengthening immune systems.” They also note “the delicate, edible bones present in Alaska canned salmon are good to eat and high in bone-building vitamin D, calcium, magnesium and phosphorus.” For more information, visit www.alaskaseafood.org
Is salmon low in fat or low in calories?
According to the Alaska Seafood Marketing Institute, a 3.5 oz. serving size of Alaska canned salmon contains 137-142 calories. Calories from fat: 54-60, which represents about 10% of the recommended daily allowance (RDA). Total fat: 6-7 grams, saturated fat: 1.5-1.9 grams. For more information, visit www.alaskaseafood.org.
Are chemicals added to your salmon?
Vital Choice salmon contains NO added chemicals, including those that may be administered prior to harvest. No artificial coloring. No Preservatives. No pesticides. No growth hormones. No antibiotics. No GMOs.
A Special Note to CalComp Nutrition Customers
Dietary supplements are not to be used to prevent or treat or cure any disease. The Statements in this website have not been evaluated by the FDA. Any information provided on this web site is not a substitute for the advice of a licensed medical practitioner. Individuals are advised not to self-medicate in the presence of significant illness. Ingredients in supplements are not drugs and may not be foods. CalComp Nutrition does not advise administration of supplements to infants or children and no supplements should be taken in pregnancy without professional advice.
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