By: Dr. Lynn Lafferty & Nicole Simone

The Sockeye salmon, or Oncorhynchus Nerka, is the smallest most delicate of the Kenai Wild salmon family. These wild pacific salmon are the most sought after salmon in Alaska due to their unique flavor and bright red, extra firm texture. The average size is 6 – 9 pounds and they can measure up to 2.8 feet.  Sockeye salmon are typically seen in south central Alaska in late May until early August. One half pound of sockeye fillet has about 332 calories, 42 grams of protein, 2.9 grams of saturated fat, and 93 mg of sodium. Unlike farm-raised salmon, wild sockeye salmon are drug and antibiotic-free, have higher levels of beneficial Omega-3 fatty acids, as well as, lower levels of saturated fats. These fish have beneficial amounts of selenium, protein, niacin, Vitamin B12, phosphorus, magnesium, and Vitamin B6. It is also one of the few protein sources with alkaline verses acidic properties.

The biggest health benefit from sockeye salmon comes from the superior amount of Omega 3 fatty acids. In fact, this type of salmon has the highest content of Omega-3s verses any other fish. These fatty acids are extremely beneficial for the heart, have natural anti-inflammatory healing properties, and are necessary for the creation of healthy cell walls within your body. Research has shown that Omega-3 fatty acids decrease risk of arrhythmias (abnormal heartbeats), which can lead to sudden death.  Omega-3 fatty acids also decrease triglyceride levels, slow growth rate of atherosclerotic plaque, and lower blood pressure. Additionally, Omega-3s also have an anti-aging effect by improving skin tone, as well as, hair and nail texture and growth rates. People consuming high amounts of Omega-3 have reported less joint pain and stiffness. Omega-3s also have a favorable effect in breast cancer. They have been proven to delay tumor appearance and decrease the growth, size, and number of tumors. They also are beneficial in regards to mental health. Decreased feelings of depression, decreased symptoms of Autism Spectrum Disorder, ADD/ADHD, as well as, lower risks for dementia and Alzheimer’s disease were seen in people who consumed high amounts of Omega-3 fatty acids. To receive all these benefits it is widely recommended to eat fatty fish, especially salmon, at least twice a week. Here at the Robert Fishman Institute, we also believe in supplementing your diet with an Omega-3 to achieve optimal results.

Drawing of ocean phase Sockeye (red) salmon (Oncorhynchus nerka). These fish are packed with Omega 3s, protein, vitamins and minerals.

When comparing wild salmon to farm-raised salmon, the health benefits are far and away superior. Wild salmon contains no added chemicals, no artificial coloring, no preservatives, no growth hormones, no antibiotics, and no GMOs. To give an eye-opening comparison, listed below is the scary truth of farm raised salmon:

• At salmon farms, thousands of salmon are kept in net pens, endangering the health of the fish as well as the surrounding waters.
• Farmed salmon are frequently fed antibiotics, which contribute to the growth of drug-resistant bacteria in humans who consume them.
• Farmed salmon is much higher in saturated fats than wild salmon. Saturated fat is a known contributor of health problems in humans. Farmed Atlantic salmon contain 70 percent more fat than wild Atlantic salmon and 200 percent more fat than wild Pacific salmon. Also, farm-raised salmon have been found to contain significantly higher concentrations of PCBs, dioxin, and other cancer-causing contaminants than salmon caught in the wild.
• The study, A Global Assessment of Organic Contaminants in Farmed vs. Wild Salmon: Geographical Differences and Health Risks, which is being considered the most thorough analysis of farmed and wild salmon to date, found in most cases that consuming more than one serving of farmed salmon per month could pose unacceptable cancer risks, according to United States Environmental Protection Agency (EPA) standards for determining safe fish consumption levels. Farmed salmon were found to have up to 10 times higher levels of PCBs and dioxins than wild salmon.
  • Farmed salmon are administered chemical dyes to color their flesh a salmon pink. Without this dye, a farmed salmon would be an unappetizing grayish-brown. Wild salmon has a much better texture than farm-raised fish, which tend to be mushy and bland.

References:

1.    www.wildpacificsalmon.com

2.    www.kasilofseafoods.com

3.    www.wikipedia.org

4.    www.americanheart.org

The Robert Fishman Institute Dietary Recommendations for Achieving Your Optimal Weight & Well Being

AVOID

• White Potatoes
• White Rice
• Pasta
• Bread containing wheat
• White Sugar
• Soy

CONSUME

• Vegetables (preferably organic)
  

  Add a teaspoon of raw blue agave to a baked sweet potato for a delicious and healthy alternative to white potatoes.

• Fruits (preferably organic)
• Beans
• Nuts
• Sweet Potatoes
• Brown Rice
• Chicken (hormone free)
• Beef (hormone free)
• Fish (not farm raised)
• Eggs (free range, organic, hormone free)
• Butter (raw where possible, if not organic)
• Cheeses (Imported, NOT processed)
• Oatmeal (NOT instant)
• Acceptable Breads: Ezekiel, Spelt, Rye
• Milk: Cow (raw where possible, if not organic), Goat, Almond, or Rice

We do not recommend consuming products made with wheat. The reason we want consumers to avoid wheat, is because the gluten within the wheat is very damaging to our gastro-intestinal tract. Also much of our wheat has been genetically modified. Wheat gluten may cause of the following disease-states:

• Celiac Disease
  

  It is very important to avoid wheat glutens and there are plenty of alternatives available on the market.

• Irritable Bowel Syndrome
• Leaky Bowel Syndrome
• Crohns Disease (inflammation of the intestines)
• And many other diseases

However, we understand that in our society it is very hard to completely avoid wheat altogether; wheat has been an American staple. So, we have created a general rule-of-thumb when it comes to eating wheat products: If you are going to consume wheat, make sure it is NOT genetically modified (which usually means organic), look at the nutritional label and if wheat is listed in the first four ingredients, the product should be avoided.  Don’t be fooled by “whole wheat” as this still contains wheat gluten.

*THE STATEMENTS HAVE NOT BEEN EVALUATED OR APPROVED BY THE US FOOD AND DRUG ADMINISTRATION (FDA). THESE PRODUCTS ARE NOT INTENDED TO DIAGNOSE, TREAT, CURE, OR PREVENT ANY DISEASE.

In this video, Dr. Robert Fishman explains the building blocks of a healthy cell and the disease states that occur when the brain doesn’t have enough essential fatty acids (Omega’s 3, 6 and 9) and cholesterol needed in order to make healthy cells. You will find out how disease states like Autism, ADD, ADHD, bipolar, heart disease, diabetes, infection, viruses and others are all directly related to damaged cell walls. Additionally, he will discuss the all-natural treatment methods he uses to reverse these disease states and help the body start making new, healthy cells once again.

*THE STATEMENTS HAVE NOT BEEN EVALUATED OR APPROVED BY THE US FOOD AND DRUG ADMINISTRATION (FDA). THESE PRODUCTS ARE NOT INTENDED TO DIAGNOSE, TREAT, CURE, OR PREVENT ANY DISEASE.

This past Sunday Dr Hernandez and I attended the 2nd Annual Autism Resource Fair here in Hollywood/Ft Lauderdale.  It was open to the public and offered many different views on autism. They had many vendors offering different therapy options to children on the spectrum. The speakers addressed issues from nutrition, language and behavior analysis. One of the items I found most interesting at the fair, is the Logan Proxtalker. The Logan ProxTalker is an assistive communications device that allows increased independence in communication because it is the first moveable picture communication system that actually talks. If you are interested in learning more, please visit the company’s website at  www.proxtalker.com. The other therapy that I really like is the hyperbaric oxygen therapy ,which was also displayed at the event. Overall, the conference was informative and we look forward to attending again next year.

-Lisa Feiler, R.N

Definition:

The autism spectrum, also called autism spectrum disorders (ASD), is a spectrum of psychological conditions characterized by widespread abnormalities of social interactions and communication, as well as severely restricted interests and highly repetitive behavior.[1]

Dr. Arango’s observations from the compounding lab:

As the supervisor of the compounding laboratory at The Wellness Center at Post Haste Pharmacy, I have seen a notable increase in the medication dispensed typically used to treat ASD amongst parents, their offspring and siblings of varying ages. It has been observed that as many as four siblings concurrently use autism-related medications as well as many mothers and their children. I pose these questions: Could the incidence of ASD have a genetic component? Do members of the same family share a hard-wired susceptibility to factors linked to Autism? Here at The Robert Fishman Institute we are hoping to carry out our own independent studies in order answer to these questions. We will then present our findings in one of our upcoming seminars.

-Dr. Arango

[1] World Health Organization. International Statistical Classification of Diseases and Related Health Problems. 10th ed. (ICD-10). 2006 [cited 2007-06-25]. F84. Pervasive developmental disorders