Scientists in France have developed a revolutionary new vectorization process that uses whole food from North Atlantic salmon to produce an Omega-3 supplement that is up to 50 times more absorbable than fish oils. Using no heat, pressure, or chemical solvents in the extraction process maintains the natural phospholipids which are highly effective carriers for the omega fatty acids and provide greatly enhanced bioavailability.
NWHSU Launches New Doctor of Clinical Nutrition in Functional & Integrative Nutrition
Northwestern Health Sciences University (NWHSU) is proud to announce the launch of its new Doctor of Clinical Nutrition (DCN) in Functional and Integrative Nutrition– a practice-focused doctoral degree designed for nutrition and healthcare professionals ready to...












