Eating fish is good for you—eating Kona Kampachi^® is even better

The American Heart Association (AHA) recommends eating fish, particularly fatty healthy fish, twice a week. Fish is a good source of protein, without the high saturated fat content that land-based meat products have, and it also contains essential Omega-3 fatty acids. Omega-3s are believed to be beneficial in the prevention of heart disease and have proven helpful in reducing high blood pressure. Some evidence also links Omega-3 fatty acids to other crucial health benefits, such as brain development and the prevention of cancer, arthritis and even depression.

Kona Kampachi^® has a rich concentration of heart-healthy Omega-3 fatty acids. It's naturally low in calories and contains no cholesterol, but high in protein and calcium.

Additionally, there is no detectable mercury in Kona Kampachi^®, making it safe for children and pregnant women. Finally, no growth hormones, prophylactic antibiotics or genetic engineering are used in raising this fish. Kona Kampachi^® is a healthy fish indeed.

Safe for Children and Pregnant Women

As the public's interest in the nutritional value of healthy fish is increasing, the ocean's fisheries are suffering from overexploitation, and concerns are being raised about environmental pollutants in both farmed and wild fish. Recent independent laboratory analyses have revealed an ideal answer to this dilemma: sustainably raised Kona Kampachi^® has no detectable mercury.

According to FDA standards, Kona Kampachi^® is safe for unlimited consumption, even by children and pregnant women. Recent research, in fact, indicates that limiting seafood consumption could be detrimental, since the risk from the loss of nutrients in seafood were greater than the risks of harm from exposure to any trace contaminants that might be consumed in a diet that includes up to 340 grams of seafood per week.

And Kona Kampachi^® has no contaminants, making it a risk-free part of any diet.