Wild Alaskan Salmon

Salmon is an excellent source of omega-3 fatty acids, which are unsaturated fats that provide many health benefits. Omega-3 fatty acids have anti-inflammatory properties and may lower your blood pressure and cholesterol levels. MayoClinic.com points out that including at least two servings of fatty fish, such as salmon, in your diet each week may help prevent heart disease. The high level of vitamin D in salmon is important for many body functions. Low levels of vitamin D may increase your risk of developing heart disease, infectious diseases and some cancers, according to the Harvard School of Public Health.

Read more: http://www.livestrong.com/article/365989-the-nutrition-of-copper-river-salmon/#ixzz1b443NO7v

HEALTH & NUTRITION - Alaska Salmon. Good to the Bone.

Did you know? Salmon ranks as one of the top choices for fulfilling your daily vitamin D requirement, with 360 international units (IU) per a 3.5 oz. serving (as compared to just 100 IU in an 8 oz. glass of vitamin D-fortified milk and orange juice). Vitamin D, a fat-soluble vitamin, is one of the key ingredients in bone health and strength. Without it, bones cannot absorb calcium. According to the recent Nurses' Health Study II, of the 116,646 women studied, those who got more than 500 IU of vitamin D a day had a 40% lower risk of hip fracture than those who got less vitamin D. Additionally, many experts believe that the current goal of 200 IU for young women falls short and that the appropriate level is in fact closer to 400 IU.

Source: Women's Health magazine, March 2008

Benefits

Salmon has high levels of omega-3 fatty acids. Consumption of omega-3 fatty acid has been linked to a reduced risk of heart disease. The American Heart Association reports that consuming omega-3 can lower triglycerides, decrease arrhythmia and even lower blood pressure. The AHA recommends adults eat two servings of fish, especially fatty fish such as salmon, a week. Both farm-raised and wild salmon have similar levels of omega-3 fatty acids. Salmon is also a good source of lean, high-quality protein.

Risks

Concern over mercury levels in fish have led the U.S. Environmental Protection Agency to recommend that children, pregnant women and certain other at-risk individuals limit the amount of some varieties of fish they eat. The EPA classifies both farmed and wild salmon as a low-risk fish. A 2008 study in Canada found mercury levels of between 0.03 and 0.10 parts per million in farmed and wild salmon. The U.S. Food and Drug Administration considers a rate of 1.0 parts per million as a level where consumers should be concerned. The University of California reports that farm-raised salmon have levels of polychlorinated biphyenyls, or PCBs, ranging from 5 to 60 parts per billion. The FDA safe tolerance level is 2,000 ppb. PCBs have been linked to cancer.

References Cornell University: Health Risks and Benefits Associated With Eating Salmon

Eating wild-caught salmon is preferable to eating farm-raised salmon. The antibiotics used in salmon farming increase the risk of antibiotic resistance in people who eat them. Farmed salmon may also be contaminated with pesticides and parasites. Due to overfishing, nearly all Atlantic salmon are farm-raised, but thanks to careful management, wild Alaska salmon are abundant. If you buy Alaska salmon, you can be reasonably confident that it is wild-caught. While mercury contamination has been found in wild fish, wild Alaska salmon show low levels well within FDA limits.

Read more: http://www.livestrong.com/article/392489-nutrition-in-wild-alaskan-salmon/#ixzz1di0OD2Op

 Where do you get Wild Alaska Salmon without having to go to Alaska?

john@jamminsalmonseafoods.com
www.jamminsalmonseafoods.com