Good News for Farm-Raised vs Fresh Salmon

In recent years, many people have asked me questions regarding the benefits of farm-raised salmon vs. wild salmon. Both wild and farm raised salmon contain high concentrations of omega 3 fatty acids. A meta-analysis by Moxaffarian and Rimm found that consuming omega 3 fatty acids is a very healthy for the body and could lower sudden cardiac death by 36% and saves 120,000 lives each year! The American Heart Association http://www.americanheart.org states that research has shown omega-3 fatty acids:

• decrease risk of arrhythmia, which can lead to sudden cardiac death
• decrease triglyceride levels
• decrease growth rate of atherosclerotic plaque
• lower blood pressure (slightly)
  

The dietary guidelines Advisory Committee http://www.health.gov/dietaryguidelines recommends that healthy adults consume 8 oz of fish each week with the objective of injesting 500 mg/day of omega 3's. The fish highest in omega 3 fatty acids is salmon. Wild salmon has a little more omega 3 fatty acid than the farm raised. However, either fish will provide the proper amount of essential fatty acids for the week. So, the answer to the question is a big "yes"! Eat salmon whether it is farm raised or wild however try to eat the wild when it is available and reasonable priced. Other fish with omega three fatty acids include: mackerel, lake trout, herring, sardines, and albacore tuna (which recommended no more than twice per week).

National Cholesterol Education Month

September is National Cholesterol Education Month, a perfect time to help your employees get screened for high cholesterol. High blood cholesterol affects over 65 million Americans. It is a serious condition that increases risk for heart disease. The higher a person's total cholesterol level, and the lower a person's good cholesterol level, the greater the risk for heart disease. Many people have high cholesterol and don't know it. If an employee is made aware of his or her cholesterol level and takes steps to reduce their numbers, they lower the risk of developing heart disease thereby reducing the chance of having a heart attack!

Is your company looking for a way to both decrease its health care costs and help employees learn about cholesterol, contact WCS for a cholesterol screening www.info@wellnesscorporatesolutions.com. The screening requires a small pin prick and employees get results within three to five minutes.

Having your employees screened translates into bottom line savings. A recent report by Interactive Health Solutions (IHS), a provider of population health management programs reported companies that use wellness programs and incentives spend up to $2,850 less per employee on annual health care costs! That is quite a savings!

For more information on cholesterol education month, The National Heart, Lung, and Blood Institute offers helpful resources at http://hp2010.nhlbihin.net/cholmonth/ and The American Heart Association has many specific sites for men and women at http://www.americanheart.org/presenter.jhtml?identifier=1516. For healthier, happier and more productive employees, show them you care. Schedule a cholesterol screening for September. It could save a life!

It's Eat More Fruits and Vegetables Month!

The National Health Observance calendar has declared September the new fruits and vegetables month! This is a great time of year to focus in on eating more fruits and vegetables because research shows almost everyone does not eat enough of these naturally healing foods. A growing body of research shows that fruits and vegetables are critical to promoting good health. With school starting and employees returning from summer vacation, our busy lives are starting up again! Use handouts to remind employees that fruits and vegetables are an easy way to eat on the go! Handout websites are listed below.

Fruits and vegetables are a natural source of energy and give the body many nutrients. To get a healthy variety, think color. Eating fruits and vegetables of different colors gives the body a wide range of valuable nutrients, like fiber, folate, potassium, vitamins A and C. Some examples include green spinach, orange sweet potatoes, black beans, yellow corn, purple plums, red watermelon, and white onions.

For more variety, try spearheading a fruits and vegetables challenge for your employees to start healthier eating habits. Challenge employees to five or more fruits and veggies per day. To find out more valuable information about seasonal fruits and vegetables visit: http://www.fruitsandveggiesmorematters.gov/index.html or Contact Wellness Corporate Solutions www.wellnesscorporatesolutions.com to schedule a fruit and vegetable challenge, nutrition education seminar or health cooking demonstration at your work site. A great handout to put in the cafeteria can be found at: http://www.fruitsandveggiesmorematters.gov/month/index.html#Previous