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U.S. Wellness News Alert Monticello, Missouri
August 3, 2008

Dear John,

U.S. Wellness is pleased to introduce Tressa Johnston to the customer service team. Tressa has a unique background in health care and is looking forward to applying her health skills via smart nutrition with her outstanding communication talents.

Good luck to Lacey in her new veterinary services career.

The U.S. Wellness website will be idle between 3:30 and 4:00 PM PST on Wednesday, August 6. One gig of RAM will be installed to increase order transaction speeds. We think the interruption will be well worth the wait.

Do you know the history of kabobs?

Kabob - cubes of meat marinated and cooked on a skewer, usually with vegetables (Merriam Webster)

From Wikipedia: Kebab (also transliterated as kabab, kabob, kibob, kebhav, kephav) refers to a variety of meat dishes in Middle Eastern, Mediterranean, African, Central Asian, and South Asian cuisines, consisting of grilled or broiled meats on a skewer or stick.

The most common kebabs include lamb and beef, although others use goat, chicken, fish, or shellfish.

Observant Muslims and Jews do not use pork for kebabs because of religious and cultural prohibition, but pork kebabs can be found in India, especially in the state of Goa.

Like other ethnic foods brought by immigrants and travelers, the kebab has become part of everyday cuisine in multicultural countries such as the UK, Australia and the United States.

The word kabab is ultimately from Persian but originally meant fried meat, not grilled meat. The Arabic word possibly derives from Aramaic? Kabbaba, which probably has its origins in Akkadian. Kababu meaning "to burn, char." In the 14th century, kebab is defined to be synonymous with tabahajah, a Persian word for a dish of fried meat pieces.

The Persian word was considered more high-toned in the medieval period, and as a result, kebab was used infrequently in Arabic books of that time. Only in the Turkish period, shish kebab, did kebab gain its current meaning, whereas earlier shiwa had been the Arabic word for grilled meat. However, kebab still retains its original meaning in the names for stew-like dishes such as tas kebab (bowl kebab). Similarly, "kebab halla" is an Egyptian dish of stewed beef and onion

Pop quiz on the many spellings next week!

Thank you again for the great patronage you have demonstrated in 2008. We appreciate your support more than we can ever express in words.

We are very thankful for one of the best grass growing years on record in our niche of the Midwest. Rainfall totals are on course to break records. What a difference one year makes. Just proves once again that life is like a solitaire game with daily surprises.

On a closing note, we wish Deena Kastor safe travels to Beijing and the stamina to capture gold in the women's marathon.

Warmest regards,

John, Lee Ann, Megan, McKenzie and Tressa on behalf of the farm families of U.S. Wellness Meats

Toll Free: 877-383-0051

Email: eathealthy@grasslandbeef.com

URL: www.uswellnessmeats.com

TABLE OF CONTENTS
  • INVENTORY NOTES
  • ON SALE ITEMS DURING WEEK OF AUGUST 3, 2008
  • DR. ERIC SERRANO MD; QUESTION and ANSWER COLUMN
  • FEATURED RECIPE
  • LEWIS COUNTY MISSOURI - TALL SUMMER GRASS
  • CHANGE CUSTOMER INFORMATION
  • ABOUT U.S. WELLNESS MEATS
  • ENERGY FOR ATHLETES
  • ONLINE STORE

  • INVENTORY NOTES
    minute steak

    The following items are back in stock:


    ON SALE ITEMS DURING WEEK OF AUGUST 3, 2008
    Beef Kabob final

    Sale expires midnight CST August 9, 2008.


    DR. ERIC SERRANO MD; QUESTION and ANSWER COLUMN
    Eric Seranno

    This is a friendly reminder to email health and wellness questions to the email address below for Dr. Eric Serrano M.D. question and answer series.

    Answers now appear below and in the bi-weekly U.S. Wellness Newsletter. Your name will not be displayed.

    Dr. Serrano has been so kind to offer his expertise to answer literally any question related to health and wellness involving grass-fed meats. Dr. Serrano has a wealth of knowledge from both his farm background and 14 years of clinical experience. This includes working with a number of world class athletes and a large local family practice in Ohio.

    Please email using the address below and place Dr. Serrano's name in the subject line. Answers will appear in future U.S. Wellness Newsletters or below in News Alerts.

    Dr. Serrano is an M.D. with advance degrees in nutrition, kinesiology and wellness.

    Dr. Eric Serrano M.D.
    475 North Hill Road
    Pickerington - OH - 43147-1157
    EMAIL QUESTIONS TO: eathealthy@grasslandbeef.com

    >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Hello Dr. Serrano:

    I've been eating grass-fed beef as much as I can for the past couple years versus the corn-fed variety. I mostly use the 75% ground beef and hamburger patties.

    When cooking chicken, I like using a tablespoon of the beef tallow to cook it in (pork chops as well).

    Being in my early 40's, I was wondering if there is any research about grass-fed beef and benefits to men from a hormone basis? Does it do anything for the testosterone level or the HGH levels?

    Thanks, Marty

    >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Dear Marty:

    Yes, I have information in meat and hormones but it was done with conventional meat. Meat with conventional source increases insulin levels, testosterone levels and nothing in growth hormone.

    Now I want to make sure that you understand that monounsaturated fats increase testosterone. Weight lifting also increases testosterone and aerobics decreases them. GH is not affected by meat, but it might increase GH if consumed without carbohydrates.

    Marty, I want you to understand that the increase in insulin was done in diabetics and with non organic meat, although I think in a "normal person" it will not increase insulin, but it will increase your testosterone levels. If i wanted to increase my testosterone levels Marty i would do these:

    1-lift weights, include high volume low rest between sets (if clients want to know more about lifting ask John and I will write more articles)
    2-increase your fat intake, especially saturated and monounsaturated fats and decrease polyunsaturated fats
    3-use butter instead of canola oil or corn oil
    4-use fat loading days in combination with workout days and also include carbohydrate loading days
    5-decrease aerobics
    6-load with fish oils, no flax seed oil
    7-decrease sugar intake

    Take care,
    Eric


    FEATURED RECIPE
    kabob

    Steak, Tomato, and Okra Kabobs
    Ingredients:

    • 3 Tbsp finely chopped shallot
    • 3 Tbsp red-wine vinegar
    • 2 tsp Dijon mustard
    • 1/2 tsp sugar (optional)
    • sea salt and black pepper
    • 1/2 cup plus 3 Tbsp extra-virgin olive oil, divided
    • 2 lb NY Kabobs
    • 1 lb small tomatoes such as Campari or Baby Roma (about 2 inches wide)
    • 3/4 lb okra, trimmed, leaving tops intact

    Directions:

    Marinate steak:
    Whisk together shallot, vinegar, mustard, sugar, 1 tsp salt, and 3/4 tsp pepper. Add 1/2 cup oil in a slow stream, whisking until emulsified.

    Toss steak with 1/2 tsp salt, then marinate in a sealed bag with 6 Tbsp vinaigrette, chilled, turning bag occasionally, at least 2 hours. Chill remaining vinaigrette.

    Make kebabs:
    Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Meanwhile, toss tomatoes and okra with remaining 3 Tbsp oil and 1/4 tsp salt. Thread tomatoes onto 3 or 4 skewers. Thread okra crosswise onto pairs of parallel skewers, leaving small spaces between pieces. Put on a tray.

    Thread steak onto remaining skewers, leaving small spaces between pieces (discard marinade). Place on a separate tray.

    Oil grill rack, then grill steak skewers, covered only if using a gas grill, turning once, about 5 minutes total for medium-rare.

    Transfer to a platter. Drizzle with some of remaining vinaigrette while hot and let stand 5 minutes.

    Grill tomato and okra skewers, covered only if using a gas grill, turning occasionally, until tomatoes just begin to wilt and okra is tender, 8 to 10 minutes total.

    Transfer to platter with steak and serve with any remaining reserved vinaigrette.
    Adapted from Epicurious.com


    LEWIS COUNTY MISSOURI - TALL SUMMER GRASS
    canton 080801 cover shot

    CHANGE CUSTOMER INFORMATION

    Need to change your contact or credit card information? Just click here. After opening, enter your email address and store password and you will be able to edit your customer file. If you have any issues don't hesitate a second to call 877-383-0051 day or night for assistance.


    ABOUT U.S. WELLNESS MEATS

    U.S. Wellness Meats was founded on September 1st, 2000. Pasture management and meat science research originated in 1997. The company office is domiciled in Monticello, Missouri in Lewis County which joins the Mississippi River 140 miles North of St. Louis. The company has branched from beef products into lamb, certified humane pork, free range poultry, salted and unsalted , grass-fed raw cheese, raw honey, gourmet rabbit , artisan soaps, wholesale packs, nutraceuticals , seafood, grass-fed goat , pre-cooked entrees and on sale products.


    ENERGY FOR ATHLETES

    Grass-fed beef pemmican bars are a great way to start the day or make a super lunch packed with protein and calories used by our native American ancestors for centuries. Only online source in the USA.


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