Salmon is the best source of omega 3
Salmon is the common name for several species of the family Salmonidae. Several other fish in the family are called trout; the difference is often said to be that salmon migrate and trout are resident, a distinction that holds true for the Salmo genus. Salmon live along the coasts of both the North Atlantic (one migratory species Salmo salar) and Pacific Oceans (approximately a dozen species of the genus Oncorhynchus), as well as having been introduced into the Great Lakes of North America. Typically, salmon are anadromous: they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce. However, there are populations of several species that are restricted to fresh water through their life.
Salmon is a popular food. Classified as an “oily fish”, salmon is considered to be healthy due to the fish’s high protein, high Omega 3 fatty acids, and high vitamin D content. Salmon is also a source of cholesterol, with a range of 23–214 mg/100g depending on the species. According to reports in the journal Science, however, farmed salmon may contain high levels of dioxins. PCB (polychlorinated biphenyl) levels may be up to eight times higher in farmed salmon than in wild salmon. Omega-3 content may also be lower than in wild caught specimens, and in a different proportion to what is found naturally. Omega 3 comes in three types, ALA, DHA and EPA; wild salmon has traditionally been an important source of DHA and EPA, which are important for brain function and structure, among other things. This means if the farmed salmon is fed on a meal which is partially grain, then the amount of omega-3 it contains will be present as ALA (alpha-linolenic acid). The body can itself convert ALA omega 3 into DHA and EPA, but at a very inefficient rate (2–15%). Nonetheless, according to a 2006 study published in the Journal of the American Medical Association, the benefits of eating even farmed salmon still outweigh any risks imposed by contaminants. The type of omega-3 present may not be a factor for other important health functions.
A simple rule of thumb is that the vast majority of Atlantic salmon available on the world market are farmed (greater than 99%), whereas the majority of Pacific salmon are wild-caught (greater than 80%). Farmed Atlantic salmon outnumber wild Atlantic salmon 85-to-1.
Salmon flesh is generally orange to red, although there are some examples of white fleshed wild salmon. The natural colour of salmon results from carotenoid pigments, largely astaxanthin but also canthaxanthin, in the flesh. Wild salmon get these carotenoids from eating krill and other tiny shellfish. Because consumers have shown a reluctance to purchase white-fleshed salmon, astaxanthin (E161j), and very minutely canthaxanthin (E161g), are added as artificial colorants to the feed of farmed salmon, because prepared diets do not naturally contain these pigments. In most cases, the astaxanthin is made chemically; alternatively it is extracted from shrimp flour. Another possibility is the use of dried red yeast, which provides the same pigment. However, synthetic mixtures are the least expensive option. Astaxanthin is a potent antioxidant that stimulates the development of healthy fish nervous systems and enhances the fish’s fertility and growth rate. Research has revealed canthaxanthin may have negative effects on the human eye, accumulating in the retina at high levels of consumption. Today, the concentration of carotenoids (mainly canthaxanthin and astaxanthin) exceeds 8 mg/kg of flesh, and all fish producers try to reach a level that represents a value of 16 on the “Roche Color Card”, a colour card used to show how pink the fish will appear at specific doses. This scale is specific for measuring the pink colour due to astaxanthin and is not for the orange hue obtained with canthaxanthin. The development of processing and storage operations, which can be detrimental on canthaxanthin flesh concentration, has led to an increased quantity of pigments added to the diet to compensate for the degrading effects of the processing. In wild fish, carotenoid levels of up to 25 mg are present, but levels of canthaxanthin are, in contrast, minor.
The Omega 3 suspended gel breakthrough product by the leader in health technology provides the best source of omega 3 from salmon from the cold and clean Norwegian waters without being processed and the result from daily consumption is health benefits ranging from cancer prevention to cardiovascular diseases prevention, and from allergies prevention to boosting of the immune system. Get your salmon in a tasty lemon or orange flavor with the best form of bioavailability – of course, you can still eat your regular salmon because you’ll be getting the omega 3 health benefits from Omega 3 and OM3.
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