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We know how healthy it is when it comes to the omega threes, how healthy it is for our body. But the most important thing about the salmon is the skin, and most people don't eat it. But this is where the strong amount of potent omega threes reside in. This is what's gonna help your eyes, your heart, your brain, make sure you're eating the skin of your salmon, and you'll live a long life.

Pork should be avoided due to potential parasite contamination, unless you know the farmer. Farmed salmon is another source of parasites because of the ponds they are raised in, unlike wild caught salmon which is good for the brain. Sushi consumption multiple times a week is associated with parasites in one in three people, due to the poor quality fish used. Parasites can cause neurological symptoms like brain fog and impact energy levels, skin, and digestion.

Wild caught salmon is a nutritious protein source high in omega-3 fatty acids and vitamin D3. Vitamin D3 can improve nearly every hair loss problem, especially at the root of the hair, because it controls the follicle environment. Vitamin D3 can activate dormant hair follicle stem cells. This will increase hair density.

When it comes to your health, there's nothing like getting your omega threes. Here, you can get smoked rainbow trout in olive oil. And trout is one of the greatest sources of protein with three ounces containing about 19 grams. It's also one of the richest omega threes content of all fish in the ocean. And why is this important? Because our body cannot produce omega threes. Omega-3s will help your heart, your brain, your eyes, and it affects every cell membrane throughout your entire body. It can help metabolic syndrome. It reduces inflammation, reduces bad cholesterol, as well as your triglycerides, reduces a fatty liver, it helps menstrual pains, it helps improve your skin health, as well as your sleep. So start eating your sardines or your trout or any fatty fish, and make sure you're getting your omega threes because your body will love you.

Wild caught salmon is preferable to farm raised salmon. Farm raised salmon is naturally gray, but is dyed orange through additives in its feed. Wild caught salmon is a darker orange color naturally. Wild caught salmon is also cheaper than farm raised. Wild caught salmon has more nutrients, is better for the fish, and is better for you.

Pink salt and table salt both contain minerals like sodium, calcium, potassium, magnesium, and iron, which can help lessen fatigue, aid contractions, and improve blood volume during workouts. The key difference health-wise is that pink salt contains more of these minerals and less sodium compared to table salt.

Salmon is touted for its omega-3 content and overall health benefits. The speaker emphasizes that the most important part of salmon is the skin, noting that most people don't eat it. The skin is where a strong amount of potent omega-3s reside. This omega-3-rich skin is positioned as the factor that will help your eyes, your heart, and your brain. The speaker urges you to make sure you're eating the skin of your salmon, and you'll live a long life. Prioritizing the skin is presented as a simple habit that could contribute to longevity. Overall, the message centers on skin as the key source of omega-3s and longevity.

So mercury, you know you always hear about mercury poisoning. Well the only reason you get mercury poisoning is when you cook the tuna. It releases the mercury into the food. Now when you go to eat it raw, the mercury just passes right through you. I looked up canned tuna, all the canned tuna that's on the shelf because you always hear about people getting mercury poison. I found out that all canned tuna on the shelf is cooked two times before it's sold on the shelf. So you're getting poisoned from the metal because you're eating a cooked product which has been cooked two times which is horrible if you think about it. It's processed, heavily processed sitting in a poisonous can and things like that. And then the metal situation just passes through the body.

I initially thought that canned sardines did not have very much DHA or EPA, okay? Because it was heated. So I spent $4,000 of my own money to send off some samples to the lab, and I did two videos on this. The first claimed it doesn't have EPA; the second said, I did the test and I found, now it actually does have a good amount of DHA and EPA—rude awakening. It also has D3, B12, and a good amount of calcium and phosphorus if you consume the bones. Highly recommend you get sardines with the bones. They're soft, they're not hard to consume, And the skin, there is omega-three fatty acids around the skin and inside the skin. Sardines have selenium, zinc, and B vitamins. So it's a really good source of high quality protein and high quality fat.

Number two, wild caught salmon. Now, of course, salmon is loaded with nutrition, great protein, but salmon is known for its high levels of omega-three fatty acids. The other cool thing about wild caught salmon is that it's loaded with vitamin D3. Nearly every single problem with hair loss can be improved with vitamin D3. Especially part of the root of the hair where you have this follicle, vitamin D controls that whole environment. It actually can activate dormant hair follicle stem cells. This will increase the density of your hair

Atlantic salmon has coloring added through feed, and if it wasn't for this, it would be white. All Atlantic salmon is farm raised. Atlantic salmon is full of PCBs and other harmful chemicals that accumulate in the feed, making it not a health food. Wild salmon looks different and gets its color from eating phytoplankton in the ocean. Farmed salmon gets its color from feed. Farmed salmon is a lighter orange color, while wild salmon is a deeper color.

Two grams of heart healthy omega-3s per three ounces of serving. That's one of the highest levels of omega-3s and the lowest level of mercury of any fish in the ocean. They contain a great source of calcium and vitamin D, they support bone health, and most important, those omega-3s will lower blood pressure. It will reduce triglycerides, it will slow the development of plaque in your arteries, reduce the chance of abnormal heart rhythm, reduce the likelihood of heart attack and stroke and lastly those omega-3s are proven to lessen the chance of sudden cardiac death in people with heart disease. So eat your sardines, your body will love you.

The speaker argues that mercury poisoning from tuna is misunderstood. They claim a can of tuna is cooked twice before being placed in the can, and therefore people are not getting mercury poisoning from eating raw tuna but from the tuna being cooked twice and then packaged with polymers and chemicals. The speaker asserts that mercury poisoning results from this process rather than from raw consumption. According to the speaker, nobody gets mercury poisoning from eating raw wild-caught tuna, wild-caught salmon, or wild-caught fish. Instead, they claim poisoning comes from tuna that has been cooked, or from farm-raised tuna that is fed soy pellets, canola, corn, and other garbage. The speaker urges that people rethink what they’re being told about mercury in fish. The speaker references John, who reportedly discussed mercury as the substance that makes fish jump out of the water, and connects that idea to swordfish, which is described as loaded with mercury and “gets up into the air.” The claim is made that mercury in this context contributes to the fish’s ability to leave the water. The speaker contends that there are “benefits of mercury in your body,” but emphasizes that mercury is not meant to be injected with boosters, and is not meant to be cooked up and then released and eaten. They suggest that consuming wild-caught raw tuna yields “tons of energy,” and compare this to eating oysters, which they describe as aphrodisiacs and beneficial. The speaker states that oysters are real good for you, and implies that similar benefits apply to tuna and all fish when eaten raw. The overarching message is that raw fish, particularly wild-caught varieties, are presented as superior or energetically advantageous by the speaker, who also argues that the preparation process (cooking then canning) and the feed practices of farm-raised fish alter the mercury dynamics. The speaker concludes with the assertion that raw consumption is preferred, claiming that “raw is the law” for fish in general.

Himalayan sea salt is good for you. Table salt is bad. Sea salt is bad because of microplastics. Himalayan sea salt comes from an ancient ocean before plastics. Therefore, you should use Himalayan sea salt on your food and eat a lot of it.

Pink salt and table salt both contain minerals like sodium, calcium, potassium, magnesium, and iron, which can help lessen fatigue, aid contractions, and improve blood volume during workouts. Better blood volume allows more nutrients and minerals to enter the body's tissues. The main health difference between pink salt and table salt is that pink salt contains more minerals and less sodium than table salt.

Pink salt and table salt both contain minerals like sodium, calcium, potassium, magnesium, and iron, which can help lessen fatigue, aid contractions, and improve blood volume during workouts. The key difference health-wise is that pink salt contains more of these minerals and less sodium compared to table salt.

Farm raised salmon is gray in color because they are fed beta carotene along with animal byproducts, GMO soybeans, and other unknown ingredients. These fish live in overcrowded pens in the ocean, leading to diseases like sea lice, which are treated with antibiotics. This farming practice is unsustainable. It is recommended to choose wild caught salmon, which gets its color from shrimp and krill in its diet. Similarly, farm raised shrimp should be avoided due to poor farming practices, often originating from India or Southeast Asia where slave labor is used.

Rainbow trout is recommended as a good source of protein and omega-3s, which the body cannot produce itself. Three ounces of trout contains about 19 grams of protein. Omega-3s are important for heart, brain, eyes, and cell membrane health. They can help with metabolic syndrome, reduce inflammation and bad cholesterol, reduce fatty liver, and help with menstrual pains, skin health, and sleep. Eating fatty fish like trout is encouraged to get omega-3s.

Meat that is artificially reddened with gases in packaging is not as fresh as it appears. Meat naturally browns quickly after being cut and exposed to oxygen. To maintain a bright red color, gases are pumped into the packaging. This process creates an unnatural color. Artificially reddened meat may be weeks old, while brown meat may have been flash-frozen just minutes after being cut. If packaged meat looks bright red, it has been treated with artificial gases. Gas-packed meat can remain red for days, even when spoiled. Gases like carbon monoxide, carbon dioxide, and nitrogen are used. The only visible signs of spoilage may be a puffed-out package and a bad odor. Lab tests show that both gas-packed and untreated meat left at room temperature are loaded with bacteria. The color of meat is not an indicator of freshness.

Salt is the second major constituent in our body next to water, and we need adequate amounts of it for optimal cell function and energy. Salt can be obtained through refined or unrefined sources. Refined salt is the thin white crystal commonly found, while unrefined salt is larger and has color due to its mineral content. Refined salt has minerals removed, which are considered impurities, and is bleached white. It is considered an unhealthy salt containing sodium, chloride, and toxic chemicals like ferrous cyanide and aluminum silicate. Unrefined salt is a better choice, containing a full complement of minerals without toxic additives. Refined products last longer and manufacturers believe the white color indicates purity. It is advised to avoid white salt and opt for salt with color, indicating mineral content. Unrefined salt contains over 80 minerals needed by the body, such as magnesium, zinc, and boron. Refined salt contains sodium, chloride, synthetic iodine, and toxic additives, but no minerals.

When people buy our meat, they often wonder why it's not red when they open it. The reason is that the red color in packaged meat is artificially created by pumping gases into the packaging. The natural color of meat is not that red. When meat is first exposed to oxygen, it briefly turns red before browning. Our meat is brown because it is flash frozen shortly after being cut, making it fresher than the artificially red meat in grocery stores. Unfortunately, there is no way for consumers to know if the meat they buy is artificially colored or not. The color of meat does not necessarily indicate its freshness.

Firstly, what makes fish oil so special? Well, let's get back to basics and talk about fats. Fats are macronutrient that are made up of three fatty acids combined with a molecule of glycerol. The fatty acids can be divided into three main categories based on the types of bonds they have. Saturated fat, which can be found in foods like butter, meat, coconut oil, is made up of fatty acids that have no double bonds. This is why they're called saturated because they're saturated or full of carbon atoms. Because of this saturated fatty acids are straight and can pack together nice and tightly. This is why saturated fats are often solid at room temperature.

Difference between table salt and Himalayan sea salt is huge. Table salt only has two minerals, sodium and chloride. It also has plastics because it's from a polluted ocean, and it could also have additives like aluminum. Himalayan salt is more because it's from an ancient seabed way before our oceans were polluted. Himalayan sea salt is not only high quality, but it has 84 minuteerals, not just two. Himalayan sea salt is definitely something I would recommend.

This is a fresh salmon, but it's not good because it breaks easily. Unlike regular salmon with 5-7% fat, this one has 14.5-34% fat. The toxins in this fish are found in the fat, making it the most toxic food in the world.

Firstly, what makes fish oil so special? Well, let's get back to basics and talk about fats. Saturated fat, which can be found in foods like butter, meat, coconut oil, is made up of fatty acids that have no double bonds. This is why saturated fats are often solid at room temperature. If the first double bond appears at the sixth carbon atom from the end of the chain, it's called an omega six fatty acid. On the other hand, if the first double bond occurs at the third carbon atom from the end, it's called an omega three fatty acid. You see animals aren't able to make some unsaturated fatty acids which means we need to get them from our diet and that's why we have the term essential fatty acid. One of the longer fatty acids produced is called acosapentaenoic acid which thankfully we can just call EPA.