Salmon are incredible fish sometimes traveling thousands of miles throughout their life cycle and within two to five years returning to the very location where they were born to spawn and die.

Firstly, salmon is a protein-rich, fat-flushing superfood. You feel full faster and your body requires more energy to digest protein than other foods, thus using up more calories, which contributes to weight loss. By building muscle mass, protein has been proven to raise your metabolism by almost 30%, which gets your thyroid gland geared up for burning calories! Woohoo! Protein stabilizes your blood glucose level, and that helps to flush fat.

Secondly, it’s an energizer. An average portion provides over half the daily recommended allowance of energy-promoting protein while it “dishes” up less saturated fat than an equal portion of any meat or poultry…hint, hint—you can eat more!

Thirdly, it’s rich in anti-oxidants, which are anti-agers that fight off free radicals. They are found in the yellow and orange pigments—also known as carotenoids. Also, important to our bodies are the Vitamins A, D, & B that salmon offers us.

Fourthly, and probably the most well noted, is its gift to us to reduce the risk of heart disease, lower cholesterol, and slow down the onset of inflammatory diseases by way of the “good” fats…also known as polyunsaturated fatty acids. Women who eat salmon on a weekly basis were 30% less likely to die of heart disease than women who ate fish only once a month! It’s recommended to have at least 2 servings per week.

As far as different types of salmon goes, which used to perplex me on a regular basis, wild-caught is by far the best way to go for many, many different reasons. It has more nutritional value. Farmed (farm-raised) salmon are raised in net cages located in the ocean close off shore. Disease and parasites tend to multiply quickly in these densely populated feedlots and can spread to wild fish. Additionally, just an FYI, antibiotics are fed to farmed salmon to help fight disease outbreaks, residues of these antibiotics can be passed to humans who eat farmed salmon. This increases the risk of humans developing antibiotic resistance. Early findings indicate that farmed salmon contain higher levels of PCBs and dioxins than wild salmon. These chemicals can cause cancer, high blood pressure, strokes, immune-system problems and reproductive disorders. PCBs and dioxins can also affect normal development in children. PCBs are persistent, cancer-causing chemicals that were banned in the United States in 1976 and are among the “dirty dozen” toxic chemicals slated for global phase-out under the United Nations Convention on Persistent Organic Pollutants, signed by President Bush on May 23, 2001. Because of their persistence, PCBs continue to contaminate the environment and the food supply.

It seems that the “powers that be” recommend wild-caught Alaskan salmon above all other forms of salmon currently available in the marketplace. If you can’t find wild-caught Alaskan salmon in your local grocery store in fresh or frozen form, I found very interesting that they recommend wild-caught Alaskan salmon in canned form as a next best alternative…hhhmmm, whodathunk?

The typical color of wild salmon comes from shellfish and certain insects that they consume. Because farmed salmon do not have this diet, their flesh is naturally gray. To make their product more marketable, some fish farm companies add chemical colorants to their fish feed. And we all know how I feel about artificial colorings…refer to my earlier discussion on preservatives and etc.

Several recent studies have found that salmon contains small bioactive protein molecules (called bioactive peptides) that may provide special support for joint cartilage, insulin effectiveness, and control of inflammation in the digestive tract. One particular bioactive peptide called calcitonin (sCT) has been of special interest in these studies. The reason is because a human form of calcitonin is made by the thyroid gland, and we know that it is a key hormone for helping

regulate and stabilize the balance of collagen and minerals in the bone and surrounding tissue. As researchers learn more and more about salmon peptides – – including sCT – – we expect to see more and more potential health benefits discovered related to inflammation, including inflammation of the joints.

Broiled, baked, or grilled were the preferred methods because using a salted poaching liquid for the salmon destroys more than 50 percent of the phosphorous and selenium found in salmon. When an unsalted liquid is used, only about 30 percent of the phosphorous and selenium content is diminished. Phosphorous is important in the proper formation, growth and maintenance of teeth and bones. Selenium is a power antioxidant and reduces chemical toxins within the body. The temperatures for poaching are already high enough to destroy the minerals as well.

I hope you found some use for this tidbit of information…as always, it’s just my 2 cents

Choose good health and choose to live longer, look & feel younger, and happier.

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