Newsletter Home     Industry Bite     Wild Watch     Featured Articles     Featured Recipe     Order Materials Cooking Light, May 2007 "Fishing for fast, easy nutrition? Consider canned," state Cooking Light editor Julianna Grimes Bottcher and Dana Jacobi, author of the 12 Best Foods Cookbook. In an article posted on CookingLight.com, Bottcher and Jacobi describe how the benefits of eating canned salmon go well beyond simply reducing the risk of heart disease and offer an easy way to prepare flavorful meals. Among the benefits of canned salmon, linked to its high content of omega-3 fatty acids, are its anti-inflammatory, anti-clotting, and anti-arrhythmic properties. Additionally, high consumption of omega-3s can lower blood pressure and even enhance mood and sharpen memory. They note that canned salmon is an excellent source of omega-3 fatty acids and can be prepared in soups, salads, appetizers and sandwiches, as in their mouth-watering Wasabi Salmon Burgers. Oprah.com, October 24th, 2007 On the Oprah.com website, a list of "The Best Foods for Your Body" begins with the best protein choices, which include wild Alaska salmon, halibut, herring, trout, anchovies, and sardines. The site explains that these proteins are "rich in essential fatty acids, which help facilitate weight loss." And among the best seafood choices are crab, scallops, cod and flounder. Click here to view this list: http://www.oprah.com/presents/2005/poise/nutrition/nutrition_best_101.jhtml.