Astaxanthin: Add this word to your health vocabulary!

Astaxanthin is a colorful antioxidant (red carotenoid) that gives shrimp and salmon their unique pink color.  Animal studies have demonstrated a number of positive health benefits as an antioxidant, anti-cancer and anti-inflammatory agent.  While mice and people are different species, many of our physiological systems are similar — that’s one of the reasons why so much research is done with mice.  The studies with mice showed significant benefits in fat loss and physical endurance after receiving astaxanthin.  Furthermore, research with humans has shown that a minimum does of 12 mg/day is effective in reducing blood triglyceride levels and increasing healthy blood HDL cholesterol.

The best natural sources for astaxanthin are seafood (wild salmon, shrimp and trout specifically) and organic chicken eggs. Avoid farm-raised fish and non-organic, commercially produced eggs. To supplement your diet, consider taking a supplement such as Krill Oil.  100mg/day is considered safe for humans.  Note: Astaxanthin is fat soluble which means that you may want to use a lower dose if you intend to take the supplement over a long period of time.  

Our Essential Relationship to Plants

Here is a link to a great article on plants from one of my favorite websites.  Color enhanced photo of my garden (in warmer times) thanks to my dear friend Anne McLaughlin.  Apologies for the formatting of the link, I’m still learning how to do this!

http://articles.mercola.com/sites/articles/archive/2013/09/14/numen-documentary.aspx?e_cid=20130914Z1_DNL_art_1&utm_source=dnl&utm_medium=email&utm_content=art1&utm_campaign=20130914Z1Image