Readers’ Corner


Our article on natural solutions for losing weight led to an important question about salmon, and a reader gives us a chance to clear up a point about our piece on chelation therapy.

Karen wrote:

Some fascinating information here. I liked it so much I have forwarded your URL to zillions of friends and colleagues. You mention salmon. Do you recommend using wild salmon or farmed? Some favor farmed salmon because it is cheaper. However, I have also read that wild salmon has higher omega-3 content and astaxanthin in it. I live in a remote area so it’s not easy to find decent salmon and I end up ordering it online. But I never know what kind to buy?

Without question, wild-caught salmon are much healthier for you. Due to the feedlot conditions of aquafarming, farm-raised fish are doused with antibiotics and exposed to more concentrated pesticides than their wild kin. Farmed salmon are also given a salmon-colored dye in their feed because the flesh of farmed salmon is an unappetizing gray.

There have also been questions about whether fish fed to the farmed salmon are increasing their heavy metal levels.

Wild salmon have a 20% higher protein content and a 20% lower fat content than farm-raised salmon. The farm-raised variety contains much higher amounts of pro-inflammatory omega-6 fats than wild fish, and their beneficial omega-3 fatty acids are significantly less bioavailable.

Aquafarming also raises a number of environmental concerns, the most important of which may be its negative impact on wild salmon. It has now been established that sea lice from fish farms kill up to 95% of juvenile wild salmon that migrate past them.

Unlike tilapia, salmon don’t do well in the tightly enclosed spaces of fish farms, and they’re seeing a lot of disease among farmed salmon—that is, not only are they not as healthy for you, they’re not as healthy, period. So definitely stick to wild-caught salmon.

Omega-3 fatty acids remain fluid in fish that swim in frigid oceans and rivers, which explains why omega-3 levels are usually highest in salmon that live in the coldest waters. Chinook salmon have the highest omega-3 levels of all salmon species (2.3 grams per 3½ ounce portion) because they favor deeper, colder waters—but any of the wild Pacific salmon will serve you well.

(Name Withheld at Sender’s Request) wrote:

Why is ANH not standing up for people’s right to get chelation products for themselves? Why should they have to go to doctors for it? No one has to go to doctors for NSAIDs. Does going to a doctor magically make something safe? The prescription version of NSAIDs kills over 16,000 people a year, at the properly prescribed dose.

We don’t want to have to go to doctors to get well when there are easy ways to do so without them. We don’t want to have to pay for appointments with them, or ask for something and then deal with their knowing less that their own patients, or being turned down for something we know is safe.

There was a lot of ground to cover in the chelation piece. Sorry if we inadvertently confused our readers.

We do not—repeat, do not—think that chelation can only be done under a doctor’s care. Quite the opposite.

In addition to foods that chelate (some of which we mentioned), there are also excellent natural chelating agents that can be used and should be available to all. What are these natural chelating agents? Frankly, we hesitate to mention them because the FDA might read this and put them on the hit list.

The list of companies and products that the FDA just banned is a ridiculous hodgepodge. It included products whose advertising was being challenged and products whose safety was being challenged without any distinction. It ignorantly included products that weren’t even intended for chelation. Some of the products included natural products only. Some included drugs. In particular, calcium sodium EDTA (for heavy metal chelation) and sodium EDTA (for heart chelation) are both synthetic drugs, albeit very old drugs that have been used for many, many years. Synthetic drugs should be used with care and ideally under a doctor’s supervision.

Unfortunately, as we pointed out, and as you emphasize, finding a doctor interested and skilled in chelation is a challenge. The place to look is integrative medical groups such as the American College for the Advancement in Medicine, the International College of Integrative Medicine, the American Academy of Environmental Medicine, and the American Holistic Medical Association.

  • D. J. Sadler

    I hate to be repetitious,but again, the reason for FDA banning things that work and easy to buy is the same old story; IT’S ALL ABOUT THE MONEY!!!!! If you get in the way of their money, no matter how much better and cheaper the product or procedure. they’ll use shotgun tactics, like these to prevent you from interfearing with the big phrma/AMA profit scheme. They don’t care how mant die because of their greedy actions, ITS ALL ABOUT THE MONEY!! THEY CAN’T MAKE MONEY TREATING THE SICK, IF YOU’RE HEALING THEM! I say again, the AMA and the FDA ARE…NOT…YOUR…FRIENDS!!! Quite the direct opposite!

    D. J.

    • G.E.OGLE,DC

      well said!

      • http://ANH Jerome

        Absolutely correct!!!! Unfortunately, not enough people are aware of this because they are so brainwashed by big pharma & their doctors.

  • http://[email protected] Thomas

    Further info for “Karen” re salmon: It is NOT cheaper, if you look in the freezer case, you can find wild sockeye year ’round for less, and wild Coho for about 1/2 the farmed price. Also, the farmed is mushy & fatty, because of lack of vigorous swimming, and has much less flavor. All around, a bad choice.

  • Lisa

    When Consumer Reports tested 23 supposedly wild-caught salmon fillets bought nationwide in 2005-2006, only 10 were wild salmon. The rest were farmed.

    In studies salmon can be tested for the presence of dyes used for farm raised salmon. Is there any way for a consumer to “test” their wild salmon at home to make sure it isn’t farm raised?

  • Lou

    The good news about chelation is even the gestapo FDA cannot stop us from using chelation to clear our bodies of harmful substances There are MANY dozens of substances that have the power to chelate.

    Chelation is part of Life

    “We know there are probably thousands of toxins adversely affecting us. Focusing on lead helps us to understand why this is a marathon not a sprint. Any real lead treatment must be continued long enough for bones to completely remodel (rebuild). For children this is five plus years, for adults 15 plus years.” Doctor Gary Gordon MD

    I believe we need to take chelators and their adjutant metals on a continuing basis as long as we live. Make sure you are taking something to remove every toxin you may have acquired in excess of your bodies potential ability to readily eliminate. Note your body produces many of these chelators itself so it knows how to use them to eliminate the bad guys and leave the good guys in place. We must use care in ingesting the chelators our body does not produce. Phytic Acid (See Phytic Acid Protocol) in excess as an example will pull minerals from your intestine and thus CANNOT be taken or ingested with food or taken on a long-term basis without replacing the minerals.

  • anna duderstadt

    I read that flax and chia are also good sources for Omega 3’s … It is sad that we have just discoverd how good salmon is for you at the same time we have over fished and poluted the oceans so badly. It would seem that there should be an effort in finding some substatutes or equivalents that would take the pressure off of the salmon. fish farming is just scarry! All the stuff they throw into the water to feed and medicate their product just floats away to be eated by other fish. If I understand the antibiotic rules correctly, it is very bad to consume just a little. the bugs you have become resistant. Does that mean that all the drugs that are in the water and being absorbed by wild fish is actually breading super bugs within the marine community? Are they passed on to us? What does that do to our healt? I have quit eating sea food. I used to dive and spearfish when I was younger. I have seen a huge decline in the marine life. compared to 30 years ago the reef is quiet. I just can’t enjoy being a part of that anymore, and I am afraid it is too late.

    • Rix Mohay

      I too am discontinuing eating most seafood due to the pollution.

  • Ronald Matthews

    I noticed Salmon are mentioned a lot, and certainly wild salmon are preferred. It seems a few years ago a cousin of the salmon was dropped from the conversation list because of lacking the “good stuff.” The one I refer to is trout. It was dropped from the conversation list because all the “good stuff” like Omega-3 was locked in the bones, and we would not want to choke on a fish bone. However, if you stuff pint jars with trout (minus the head, tail and guts) and pressure cook at 12 pounds for 2 hours, the bones completely disolve releasing the important nutrients. In my case a few years ago I wore strong glasses, ate one pint a week, and in 3 months no longer needed glasses. An 86 yo friend of mine woke up one morning and could not see well. Her eyes suddenly would not track at all. Doctor said it may go away in six months or a year. I had her eat one pint a week and in two months her vision was back to 20/20 and tracking well. Trout do have a place with salmon when properly prepared.

  • GSI

    Indeed. True that.