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Dear John,
The buzz word this past week has been cloned
beef. Not to my surprise, the first major
decision by FDA Commissioner Andrew C. Von
Eschenbach will have a long tail.
Commissioner Eschenbach approved the sale of
cloned beef into the market place on December
28, 2007 without labeling it as cloned. Sadly,
Americans will be subject to another
food experiment that will have answers
decades down the road.
This rolls my personal clock back to the dawn
of Monsanto's BST growth hormone campaign for
dairy cows. In my past as a conventional
farmer, I
was an invited guest to Monsanto's R&D
facility in St. Louis, MO. in 1994 during
Monsanto's campaign to forgo labeling BST
milk in the marketplace. Myself, and 30 other
farmers were there to get a look at the
infancy of GMO crops.
Not being bashful, I asked the tour guide in
her opening presentation what reaction she
had to the public out cry over not labeling
BST milk. To my surprise, the tour guide
became flushed red in the face and informed
all of us that there would be no questions
outside of our specific mission for the day.
That was my first glimpse of FDA and
corporate greed in action.
In 1996 GMO soybeans were grown commercially
with FDA's blessing. Curiously, the EU said
no based on concerns from their scientific
community. Consumers in Europe have a much
different attitude on food based on the food
disruptions incurred during the greats wars
of the 20th century.
Long story short, their is
evidence
a small percentage of the consuming
population has not reacted well to the dense
GMO proteins and the damage will continue for
this sector of the population. Sadly, BST
is another estrogen source in the diet being
blamed for lower male fertility and early on
set of puberty in girls. As the clock rolls
forward, this will tail will grow in length.
Time will tell if cloned animals will have
their own
distinguishable health tail similar to the
first two
FDA experiments I have witnessed in the last 13
years.
Rest assured, cloned animals will never grace
our landscape.
Best regards,
John, Lee Ann, Megan and Lacey on behalf
of the
farm families of U.S. Wellness Meats
Toll Free: 877-383-0051
Email:
eathealthy@grasslandbeef.com
URL: www.uswellnessmeats.com
| MEAT CUT DESCRIPTIONS |
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How Are T-bones, Filets and NY Strips
Related?
T-bone
steaks are noteworthy due to their shape
and flavor. The T-bone is easily recognized
by beef consumers world wide. However, many
do not realize that the smaller of the two
muscles is actually the tenderloin muscle.
Consequently, buying T-bones
is a clever and cheaper way to enjoy the
tenderloin muscle! Many grillers like the
added zest the bone will bring to the cooking
process.
The U.S. Wellness NY
strip is actually the large T-bone
muscle with
the bone removed and tenderloin off. Leaving
the bone on and tenderloin muscle off creates
the KC strip steak which Kansas City is
famous for. U.S. Wellness creates the
wonderful boneless NY strip steak in 14
ounce and 8
ounce offerings.
This discussion is creating hunger pains!
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| DR. ERIC SERRANO'S QUESTION AND ANSWER COLUMN |
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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 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 back
ground and 13 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 the next U.S. Wellness
Newsletter or below.
Dr. Serrano is an M.D. with advance degrees
in nutrition, kinesiology and wellness.
EMAIL QUESTIONS TO: eathealthy@grasslandbeef.com
.......................................................................................................
Dr. Serrano,
Can you recommend U.S. Wellness beef products
that would contribute to the strengthening
and health of the thyroid to increase body
temperature.
Sincerely,
Greg G.
.................................................................................................
Dear Greg:
If you are consuming grass-fed beef to
increase your body temperature, there are no
research studies showing that; however, as a
physician that takes care of a lot of
patients that struggle with weight, I
recommend to all of them to consume grass-fed
beef.
To answer your specific question, I will have
to say yes, but if you want a healthy
thyroid, you must consume organic vegetables,
and try to stay away from wheat and sometimes
milk if you are having problems with your
immune system or thyroid.
Best of success,
Eric
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| INVENTORY NOTES |
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The following items are re-stocked:
Brand NEW Items:
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| ON SALE ITEMS DURING WEEK OF JANUARY 20, 2008 |
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| CHANGE CUSTOMER INFORMATION |
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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.
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| ABOUT U.S. WELLNESS MEATS |
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|
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 butter, grass-fed raw
cheese, raw honey, gourmet rabbit , artisan soaps, wholesale packs,
nutraceuticals ,
organic shrimp, grass-fed
goat , pre-cooked
entrees and on sale products.
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| ENERGY FOR ATHLETES |
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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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