Wild Pacific Salmon

Wild Pacific Salmon is an extraordinary source of bioavailable protein, with beneficial health effects associated with high levels of omega-3 essential fatty acids. A regular consumption of wild salmon has been shown to reduce rates of heart disease, stroke, high blood pressure, depression, Alzheimer’s Disease, childhood asthma, among other conditions.

Why we recommend Wild Pacific Salmon? Because seven out of ten farmed salmons purchased at the grocery stores in Washington DC, San Francisco, and Portland, Oregon were contaminated with polychlorinated biphenyls (PCBs) at levels that rose health concerns, according to independent laboratory tests commissioned by the Environmental Working Group. So, chose your salmon wise and stay away from farmed and contaminated salmon with PCBs, which are persistent, cancer-causing chemicals.

Kefir

Kefir's tart and refreshing flavor is similar to a drinking-style yogurt, but it contains beneficial yeast as well as friendly 'probiotic' bacteria found in yogurt. The naturally occurring bacteria and yeast in kefir combine symbiotically to give superior health benefits when consumed regularly. It is loaded with valuable vitamins and minerals and contains easily digestible complete proteins. Kefir contains several major strains of friendly bacteria not commonly found in yogurt, Lactobacillus Caucasus, Leuconostoc, Acetobacter species, and Streptococcus species. Kefir's active yeast and bacteria provide more nutritive value than yogurt by helping digest the foods that you eat and by keeping the colon environment clean and healthy. Try kefir by itself or on top of your morning cereal.

Olives

An olive tree is among the oldest known cultivated trees in the world - being grown before the written language was invented. The olive oil is a complex compound made of fatty acids (omega-3 and omega-6), vitamins (A, E, D and K), volatile components, water soluble components and microscopic bits of olive. Chlorophyll is one of the main pigments in the olive oil. Primary fatty acids are Oleic and linoleic acid with a small amount of linolenic acid.

Olives can be used as finger foods, in salads, spreads, and breads. They make a great visual and flavor accent in meat, grain, and vegetable dishes.

References

1. The Nutrition Bible, by Jean Anderson, M.S. and Barbara Deskins Ph.D.
2. The cancer prevention diet, by Michio Kushi
3. iherb.com
4. healthnotes.com
5. wholehealthmd.com
6. Kefir.net
7. northwest-seafood.com
8. oliveoilsource.com