Fw: Vital Choices Newsletter: Spice Aspirin vs. Colon Cancer; How Omega-3s Boost Brains; Savory Salmon Curry

October 10, 2006

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Monday, October 9, 2006

Issue 96

VOLUME 3 ISSUE 96

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In This Issue

Curry Spices versus Colorectal Cancer

New Insight into Anti-Aging Brain Benefits of Omega-3s

"Back-to-School Brain Food" Offer Ends Sunday!

Savory Salmon Curry

Our colorful catalog features exciting new organic offerings, from fine tea and chocolate to exquisite Spanish olive and Kenyan macadamia nut oils. To receive your copy, or send one to family or a friend,

Offer Ends Sunday!Back-to-SchoolBrain Food

Have you or your kids tried our Salmon Oil? We'd like to encourage the experiment with a special offer that provides FREE Sockeye Salmon Oil supplements, and increases in value with the size of your order. To learn more, go to our "Back-to-School Brain Food" offer.

This limited time, one-per-customer offer ends at 12:00 midnight PST on Sunday October 15, 2006.

Quick, Easy Shopping & Ordering

Click here for our main shopping directory, or go straight to our products:SeafoodWild Alaskan SalmonSmoked Salmon Albacore Tuna (low-mercury, troll-caught)Alaskan HalibutAlaskan Weathervane ScallopsAlaskan Sablefish (Black Cod)Salmon Sausage & BurgersSalmon Caviar (Ikura)Canned Salmon, Tuna, SardinesSalmon Dog TreatsSockeye Salmon OilCapsules or LiquidOrganic FoodsOrganic BerriesOrganic ChocolateOrganic TeaOrganic Herbs & SpicesOrganic EV Olive and Macadamia OilsGiftsGift CertificatesGift PacksSampler Packs, Specials, ExtrasDr. Perricone Pack Dr. Northrup Mom-Baby PackSampler PacksSpecial & Grill PacksCedar BBQ PlanksCookbooksTo get a free catalog, click here, or call us toll-free at 1-800-608-4825.

Succulent, Savory Salmon Sausage

"I just tried your new Country breakfast sausage for the first time … they are wonderful! I never thought a salmon sausage would be this good. Thanks!" - Dr. Bruce Felgenhauer

People are excited about our new Wild Sockeye Salmon Sausage, which comes in two succulent varieties: Savory Country Breakfast Style and Spicy Italian.

The ingredients couldn't be simpler: just Wild Alaskan sockeye salmon, 100% organic herbs and spices, organic arrowroot, natural sea salt, and water.

For tips on how to cook 'em from straight from the freezer, see our Web site.

Pure, UnrefinedSockeye Salmon Oil

Vital Choice Salmon Oil (top left) vs. two standard fish oilsWe put only whole, unrefined oil from wild Alaskan sockeye salmon in our premium salmon oil supplements. Wild Alaskan sockeye salmon is one of the cleanest fish in the sea: a trait reflected in the purity of our unrefined sockeye oil, which is now certified by NSF: one of the best-respected independent labs in the U.S.Because our naturally pure salmon oil does not need to be distilled, it provides the essential omega-3 fatty acids (EPA & DHA), plus 30 other natural fatty acids and astaxanthin: the potent antioxidant that gives sockeye its distinctive deep-red color.

We use fish-gelatin capsules, and now offer our Salmon oil in liquid form for kids and others who have trouble swallowing pills. Last but not least, ours is the only salmon oil supplement certified as sustainably sourced by the Marine Stewardship Council (www.msc.org).

Certified-OrganicHerbs & Spices

Customers had often asked us to expand our seasoning offerings beyond our Organic Salmon Marinade blend. We thought they had a good idea, but it took time to secure superior sources.

Each fresh, flavorful seasoning in our new line of 10 Organic Herbs & Spices is certified Organic and Kosher (OU), and is naturally rich in beneficial "phytoceutical" compounds.

And if, like many, your pantry harbors some old, faded seasonings, our Herbs and Spices Medley package-which includes our Organic Salmon Marinade blend-will upgrade your seasonings scene in one fell swoop!

The Best, Safest Tuna You Can Buy

Our young, low-weight Pacific Albacore Tuna-fresh or canned-is simply superior!

Smaller means safer: Vital Choice troll-caught tuna weigh just 12 lbs. or less, so they contain less mercury, and more omega-3s, than the larger troll-caught tuna touted by other "minimal mercury" vendors.

No loitering allowed: Our tuna are hauled in fast, bled, and flash-frozen within about two hours. (Standard long-line-caught albacore spend 12 hours in the water.)

Better, fresher flavor, even in the can: Unlike standard canned albacore-which is cooked twice at great cost to flavor and omega-3 content-Vital Choice tuna is cooked only once (in the can) to preserve its healthful oils and fresh flavor.

Publisher/EditorRandy HartnellProducerCraig WeatherbySend Mail To:VitalChoices

Scrumptious Weathervane Scallops

We're very pleased to announce the arrival of our sweet, succulent, sustainably harvested Alaska weathervane scallops! Unlike common farmed varieties, Vital Choice scallops grow as nature intended in the cold, clear waters near Kodiak Island, Alaska.

They're individually quick frozen and available in convenient re-sealable bags, so that you can take only the scallops you need and return the rest to the freezer.

The Vital Choice Advantage

Click here to learn about the Vital Choice Advantage ... the many reasons why William Sears, M.D. - renowned as "America's Baby Doctor"- calls Vital Choice his favorite salmon source.

Vital Choice was founded by two longtime Alaska fishermen-Randy Hartnell and Dave Hamburg-who know where to get the highest quality fish. And they test it periodically to ensure your safety.

[PRINTER FRIENDLY VERSION]

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Curry Spices versus Colorectal Cancer Antioxidants and aspirin-like compounds in herbs, spices, fruits, and vegetables inhibit growth of colorectal cancer by Craig Weatherby

Worldwide, colorectal cancer accounts for nearly one in ten new cancer cases diagnosed annually. But the geographical distribution of risk is very uneven. The highest rates are found in America, Western Europe, and other developed countries, while India and Africa enjoy the lowest rates.

Researchers attribute these sharp differences in risk to differences in diet. People in Africa and India eat far less red and nitrite-cured cancer-promoting meat than Americans consume, and many more fruits, vegetables, herbs, and spices, intake of which is associated with lower rates of colorectal cancer.

The results of two recently published studies add weight to this dietary hypothesis.

Study #1: More proof that turmeric combats colon cancer

Turmeric is the spice that makes curries bright yellow in color, and the pigment that makes turmeric yellow, called

Key Points

Texas research adds a new mechanism to turmeric's repertoire of colon-cancer-preventing properties.

Pigment (curcumin) in the bright-yellow curry spice blocks growth and migration of human colorectal cancer cells exposed to it. "Natural aspirin" curbs colon cancer. Scottish review calls salicylic acid the cause of low colon-cancer rates in India; compound occurs most abundantly in hot spices and pungent culinary herbs and at higher levels in organic foods. curcumin, possesses potent antioxidant, anti-inflammatory, and anti-cancer powers.

(These antioxidant, anti-inflammatory, and anti-cancer properties also appear to a lesser extent in turmeric's botanical cousin ginger, and are likely present to some degree in members of the ginger/turmeric family such as galangal and lemon grass.)

As we reported earlier this year (see "Turmeric Power, Part I"), much of the research into curcumin's powerful anti-cancer properties has been conducted at The University of Texas M.D. Anderson Cancer Center.The Center's Web site offers this comment by leading curcumin-cancer researcher Dr. B.B. Aggarwal: "Curcumin affects virtually every tumor biomarker [of cancer risk] that we have tried. It works through a variety of mechanisms related to cancer development. Cells look at everything in a global way, and inhibiting just one pathway will not be effective."

Now we can add another metabolic mechanism to the curry pigment's anti-cancer portfolio, thanks to research at another medical center in the Lone Star state.

Last month, researchers at the University of Texas Medical Branch at Galveston reported that curcumin blocks production of a gastrointestinal hormone called neurotensin, which the body secretes in response to dietary fat.

This matters because neurotensin promotes production of a potent messenger protein (cytokine) called interleukin-8 (IL-8), which accelerates the growth and spread of colorectal and pancreatic tumor cells.

When the researchers exposed human colorectal cancer to curcumin, it blocked the production of IL-8 and the migration of cancer cells induced by neurotensin. And the yellow curry pigment did it by blocking the same three pathways through which neurotensin promotes release of IL-8 and the growth and spread of cancer:

Ca2+-dependent protein kinase C Activator protein-1 (AP-1) Nuclear factor-kappaB (Nf-kappaB)

The last two mechanisms (AP-1 and Nf-kappaB) may be familiar to readers of Dr. Nicholas Perricone's books, in which he calls these "nuclear transcription factors" key promoters of inflammation, accelerators of aging, and promoters of cancer.

The Texas team's findings add to the considerable body of evidence suggesting that turmeric is a powerful ally in the fight to prevent this major killer.

Study #2: Cancer-curbing "natural aspirin" in spices

Aspirin in the early days

The history of aspirin dates back some 3,000 years, when Greek physician Hippocrates used a powder made from willow tree bark and leaves to help heal headaches, pains, and fevers.

By 1826, Italian chemists identified salicin as the active ingredient in willow, and 12 years later, another Italian chemist converted salicin into a usable form called salicylic acid. However, its high acidity irritated peoples' stomachs so badly as to make it useless for pain relief. In 1853, a French chemist solved the problem by adding an acetyl group to salicylic acid to create acetylsalicylic acid (ah-see-tul-sal-ah-sil-ik acid).

However, the discovery went unused until a chemist at the German drug company, Bayer, rediscovered the formula in 1899, and the company marketed acetylsalicylic acid under the trade name "Aspirin".

In recent decades, aspirin has been proven effective in preventing colon cancer, thanks to its particular anti-inflammatory properties, which block specific metabolic pathways proven to promote cancer growth. People who take about 80 mg of aspirin per day can halve their risk of colorectal cancer.

Like aspirin, salicylic acid appears to reduce cancer risk by inhibiting an enzyme called COX-1, which reduces production of the pro-inflammatory, potentially cancer-promoting messenger chemicals called prostaglandins. (Prostaglandin-inhibition is also one of the several ways in which omega-3 fatty acids from fish are believed to inhibit cancer.)

Earlier research proved that plant foods contain varying amounts of salicylic acid, with some, as we'll see, containing large amounts of the anti-inflammatory, anti-cancer compound. Accordingly, population studies show that diets high in plant foods (hence in salicylic acid as well) correlate with lower rates of colorectal cancer.

Culinary herbs and spices lead "natural aspirin" list

The results of a new study confirm prior findings, which indicated that culinary herbs and spices contain unrivaled levels of salicylic acid: amounts that may be large enough to provide significant protection against colorectal cancer (Paterson JR et al 2006).

Scientists from the Dumfries and Galloway Royal Infirmary and the University of Strathclyde in Glasgow ran four experiments:

Tested spices for their salicylic acid content.

Tested spicy Indian dishes for their salicylic acid content. Tested the blood and urine of European volunteers after they ate spicy Indian dishes.

Measured the blood salicylic acid levels in villagers in southern India and compared them with average blood levels of salicylic acid in vegetarian and non-vegetarian Europeans.

The blood tests showed that the levels of salicylic acid in the Europeans' blood and urine increased following consumption of the meal, proving that the salicylic acid was well-absorbed.

But the real cause for excitement flows from the comparisons the Scottish team made between average Europeans, European vegetarians, and rural Indians.

Results vindicate cancer-preventive power of vindaloo

The Scottish team found that salicylic acid levels in the blood taken from rural Indians (who have very low rates of colon cancer) were almost three times higher than in Western vegetarians: a finding that strongly suggests spices make a big cancer-preventive difference, even in diets rich in fruits and vegetables.

The champion by far was cumin, which contained 1,629 mg of salicylic acids per 100 gm or 3.5 oz (Cumin is used in very large amounts in Indian cookery.) The closest runners up were turmeric, which contained 350 mg of salicylic acids per 100 gm, red chilli powder at 146 mg and paprika at 104 mg.

Accordingly, the researchers found that dishes prepared using "hotter" spice blends such as vindaloo-style curry contained about four times as much salicylic acids, probably because cumin, paprika, and chilies are the ingredients used make curries hotter. The salicylic acids content of the various Indian curry dishes tested ranged from 10 mg (mild curry blend) to 40 mg (super-spicy vindaloo curry blend) per 10 ounce portion.

The Scots also found that blood and urine levels of salicylic acids were higher in the vegetarians tested than in the non-vegetarians, and approximated those of people consuming 150 mg of aspirin per day or more.

The significance of this finding is that blood levels of salicylic acid in vegetarians can be greater than 2000 nmol/ml (nanomoles per milliliter), and, as the Scots said, "... [blood] concentrations as low as 100 nmol/ml can inhibit the transcription of PHGS-2, an enzyme implicated in colon cancer pathogenesis [initiation and growth]."

Organic, pesticide-free growing methods seem to boost salicylic acid levels in foods, since the same Scottish team found higher levels of salicylic acid in organic soup than in soup made from identical conventionally grown ingredients (Baxter GJ et al 2001). The Scots speculated that because plants produce salicylic acids as a defense against pests, foods grown without pesticides would be forced to produce higher levels.

Earlier Aussie study supports Scots' results

The results of a related study, performed in Australia more than 20 years ago (Swain AR et al 1985), support the new Scottish findings, and provided information on other foods as well:

As did the Scots, the Aussies found levels of salicylic acids in culinary herbs and spices were much higher than in fruits and vegetables. The winners were the most pungent, flavorful seasonings: curry powder (which is usually rich in turmeric, cumin, and chilies), paprika, thyme, oregano, and rosemary.

Berries and dried fruits contain significant, but much smaller amounts of salicylic acid. (Interestingly, a prior study by the same Scottish team found substantial amounts of salicylic acid in people's urine after they drank cranberry juice [Duthie GG et al 2005]). Vegetables contained even less salicylic acid than berries.

Tea provides modest amounts of salicylic acid.

Cereals, meat, fish, and dairy products contain no salicylic acid or negligible amounts.

So far, frequent consumption of salicylic acid-rich foods (i.e., curry spices) offers the only credible, evidence-based explanation for the low rates of colon cancer seen among people in the land that invented curry.

But before you start ordering Indian takeout food, we offer an important caveat. Unlike home-cooked Indian meals, food from Indian restaurants often comes ...[Clck here for full story and sources]

New Insight into Anti-Aging Brain Benefits of Omega-3s Animal study uncovers a major reason for the memory-sparing, anti-aging effects of omega-3s seen in human studies by Craig Weatherby

There's considerable evidence that the long-chain omega-3s in fish and fish oils can help forestall memory loss in the elderly and even enhance mental acuity in healthy adults as young as 22. (For more on this, visit our Newsletter Archive and use the search term "brain" to capture all of our past articles on this topic.)

But the mechanisms underlying these improvements have not been entirely clear. We know that one of the two major omega-3s in fish oil, called DHA, is essential to optimal brain cell performance, and that fact alone makes fish and fish oil smart things to consume frequently.

Key Points

Animal study helps explain how omega-3s protect aging people from memory loss. Findings provide important "mechanistic" support for benefits seen in animal, population and clinical studies.

When it comes to potential nutritional interventions for health problems, it is important to know why a dietary factor works, so that we can be sure that it really is responsible for any benefits seen in population or clinical studies.

Earlier this year, a British team published their discovery of a previously unknown way in which omega-3s promote optimal brain function (Dyall SC et al 2006).

Plastic brains: a good thing

To understand the Brit's brain findings, we need to define a key term. "Neuro-plasticity" refers to the brain's ability to form new connections (synapses) among its cells (neurons), and thereby adapt to external environments and form new memories.

Human aging is usually accompanied by decreased neuro-plasticity, and this deficit is largely responsible for age-related losses of memory and mental flexibility.

Consequently, our interest was piqued when we stumbled across an obscure study in which researchers at several London-based institutes discovered how omega-3s help preserve neuro-plasticity in the brains of rats.

The UK team knew that brain-cell receptors for a neurotransmitter called glutamate play a significant role in neuro-plasticity. Glutamate is the most common neurotransmitter in the brain, and it is critical to learning and memory formation, in part through its role in regulating neuro-plasticity.

Given the importance of glutamate-receptor function to age-related losses in memory and cognitive capacities, the research team set out to see whether a preparation containing the two key omega-3s (EPA and DHA) would enhance performance of glutamate receptors in three areas of the brains of aged rats: the prefrontal cortex (decisions and impulse control), the hippocampus (memory and spatial navigation) and the striatum (movement and executive functions).

Specifically, they set out to see what effect omega-3s would have on key glutamate-receptor "subunits" called GluR2 and NR2B.

The researchers started by comparing the efficiency of these key glutamate-receptor subunits in young (three to four week-old) adult rats with their performance in elderly (24 to 26 month-old) rats.

As expected, the elderly rats showed age-related deficits in the glutamate-receptor subunits in all three brain structures.

The omega-3 challenge

To test the effects of dietary omega-3s on these key glutamate-receptor subunits, the elderly animals were then divided into two groups:

Group A received a standard rat diet

Group B received a diet supplemented for 12 weeks with omega-3s (EPA and DHA, in the ratio found in most fish oils).

As they'd hypothesized, the age-related deficits in the glutamate-receptor subunits were reversed fully in the group fed the omega-3-supplemented chow. In addition, the omega-3 group (B) showed improvements in the phospholipid content of their brains, as well as increases in the DHA content of their brain-cell membranes.

In contrast, the Group A rats showed no improvements.

As the London team said, "This study supports the neuro-protective effect of omega-3 fatty acids in brain aging, and illustrates specific mechanisms underlying this effect."

This arcane bit of science seems to validate strongly the assumption that omega-3s are indeed responsible for the brain-function improvements seen in animal and human studies.

Sources

Dyall SC, Michael GJ, Whelpton R, Scott AG, Michael-Titus AT. Dietary enrichment with omega-3 polyunsaturated fatty acids reverses age-related decreases in the GluR2 and NR2B glutamate receptor subunits in rat forebrain. Neurobiol Aging. 2006 Feb 23; [Epub ahead of print]

Bourre JM. Roles of unsaturated fatty acids (especially omega-3 fatty acids) in the brain at various ages and during ageing. J Nutr Health Aging. 2004;8(3):163-74. Review.[PRINTER FRIENDLY VERSION]

Offer Ends Sunday!

"Back-to-School Brain Food" Offer Ends Sunday!

Our colorful, eye-appealing Sockeye Salmon Oil gives parents a good way to get more omega-3s into fish-averse children. If you haven't tried giving your kids Salmon Oil before, we'd like to encourage the experiment. To that end, we present a special "Back-to-School Brain Food" offer that increases in value with the size of your order.

And there's no reason why adults shouldn't take advantage of it, too. (To learn more about our pure, unrefined Sockeye Salmon Oil, )

Vital Choice Back-to-School Brain Food Offer Any order over $75.00 will include ONE Free Item ($20 value):

A 90-count bottle of our 1,000 mg Sockeye Salmon Oil Capsules (item # NSC201)

Any order over $150.00 will include TWO Free Items ($48 value):

A 90-count bottle of our 1,000 mg Sockeye Salmon Oil Capsules (item # NSC201) A 270-count bottle of our small, kid-friendly 500 mg Sockeye Salmon Oil Capsules (item # NSC501)

NOTE: Brain Food offer is limited to one purchase-with-gift(s) per customer.

To take advantage of this offer, simply make your purchases online, and enter the Gift Code "BRAINFOOD" where indicated during checkout. We will automatically add the Sockeye Salmon Oil product(s) that correspond to your purchase total, at no charge.

Our normal shipping charges will apply. We offer Free Shipping on all orders totaling over $99 (i.e., $100 or more).NOTE: This offer is limited to one per customer, and ends at 12:00 midnight PST on Sunday, October 15, 2006.[PRINTER FRIENDLY VERSION]

Vital Choice Recipes

Savory Salmon Curry

This classic curry recipe offers a tasty way to get some cancer-curbing curry spices and omega-3s into your diet. Just adjust the amounts of hot spices (cumin, cayenne) to suit your personal proclivities.

And if you like your curry a bit smoother, add a half-cup of low-fat yogurt or kefir to the proceedings when you mix the tomato and peas in with the spices. This will also reduce the sharpness of the heat.By the way, milk and milk products are the best way to get excess spice heat out of your mouth, as milk contains surfactants not unlike those in detergents, and will bind up the hot stuff in chilies (capsaicin). Water, beer, and bread are not nearly as helpful.

Savory Salmon Curry

Makes 4 servings

6 (six-ounce each) wild salmon fillets

Juice of one lemon

1 tsp organic turmeric

Sea salt to taste

¼ cup organic extra virgin olive or macadamia nut oil

1 onion, peeled and chopped

6 garlic cloves, peeled and crushed

1 piece fresh ginger root (1"); peeled, chopped fine (or 2 tsps organic dried ginger)

1 tsp poppy seeds

¼ tsp organic black pepper

1 tbsp ground coriander seed

2 tsp ground cumin seed

¼ tsp organic cayenne pepper or to taste

3 large tomatoes, chopped

1 cup frozen green peas, thawed, drained

¼ cup chopped cilantro or parsley for garnish

Season the salmon with lemon juice, turmeric and salt. Set aside to marinate for about 15 minutes. Heat the oil in a large saucepan and add the onion, garlic, and ginger root. Cook over medium heat until onion is browned.

Add poppy seeds and crushed peppercorns to the onion mixture and stir for one minute. Add the coriander, cumin and ground chilies and cook for five minutes, stirring constantly. Mix the tomato and peas in with the spices.

Transfer the marinated salmon with the lemon juice to the pan. Gently top the salmon with the spice mixture. Cover and simmer for 10 to 15 minutes until the salmon is firm.

Garnish and serve with rice and chutney.[PRINTER FRIENDLY VERSION]

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A Vital Community Connection Vital Choice contributes a portion of its net profits to the Weil Foundation, the Live Strong Foundation, The Monterey Bay Aquarium, the Natural Resources Defense Council, and other causes devoted to improving the health and well being of people and the planet that sustains us.

Published by Vital Choice Seafood 2006 Vital Choice Seafood, Inc.. All rights reserved.Information in this newsletter is not meant to substitute for the advice provided by medical professionals, nor is it intended to diagnose, treat, cure or prevent disease. Copyright is held by Vital Choice Seafood, to which all rights are reserved. Other than personal, non-commercial use or forwarding, no material in this newsletter may be copied, distributed, or published without the express permission of Vital Choice Seafood.

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