Salmon Ceviche with high amounts of DHA
How much fish do you eat per week? I recommend eating wild caught fish twice a week for the essential DHA it supplies. I love my raw dairy for the much needed fat soluble vitamins A, D, E, and K2. But what my skin, brain, and central nervous system love and need even more is DHA. This is an important omega-3 fatty acid that our brain and nervous system needs in order to function. DHA is also the primary structural component of the brain, cerebral cortex, skin, sperm, testicles, and retina.
DHA is considered one of the most important nutrients in the animal kingdom. Cold water fatty fish such as salmon has high amounts of DHA. Calamari also contains high amounts. Recent research shows that our bodies can make some DHA from several food sources, but most people in the Western world are still deficient. Dr. Jack Kruse says that in our modern microwaved planet, radiation is using up a lot of DHA in our bodies. Times have changed, haven’t they? Cell phones within 15 ft of us can cause health problems. Remember it’s wise to turn your cell phone to airplane mode, especially at night while the body regenerates and when you’re in your car (metal box).
Having trouble sleeping?
New studies show a correlation between higher levels of DHA in the blood and total night’s sleep. Not only did the study show a better nights sleep but less awakening during the night. Adequate amounts of DHA levels in the brain help the production of the hormone melatonin which is important for good sleep. This makes sense to me since DHA supports the central nervous system.
DHA is also extremely good for memory. Science even shows improved memory in early Alzheimer’s disease.
I prefer getting my DHA from food and not supplements. Omega-3 supplements are very unstable, and undergo way too many chemical processes for me. They’re vulnerable to light, heat, and air, making them oxidize and turn rancid quickly, rendering them toxic.
My Wild King Salmon for this recipe came from SAME DAY SEAFOOD. The salmon are frozen on the same day they’re caught and the taste is so sweet and fresh when I use it. The all woman crew fishes locally from of Fort Bragg, CA.
- Sauce for Salmon
- 2 tablespoons raw butter (melted)
- 2 tablespoons fresh orange juice
- 2 tablespoons curry powder
- 2 tablespoons cold pressed olive oil
- 2 tablespoons fresh ginger juice (use a microplane to grate and squeeze through a metal mesh tea strainer)
- Lemon zest on top
- Add the Salmon Sauce to the drained and squeezed salmon. Mix together in a mixing bowl. Serve. Shelf life is 4 days in the fridge.
I wrote this book with my co-auther Dr. Alfredo Urso at lightwellness.net who is a wealth of knowledge. Please feel free to contact either of us.
Enjoy eating your fish!
Your Healthy Friend,