Salt Free Pemmican; New-Easy-Safe Charcoal & Starter; 14 Re-stocks & 4 Quick Sales; Critical Legislation; Mango Pork Recipe; Dr. Serrano Answers Statin Questions

U.S. Wellness News Alert

June 7, 2009
Monticello, Missouri

Dear John,

Happy Summer Greetings from US Wellness Meats!

What is the perfect way to jump-start summer grilling season? Rodeo's Rise & Shine BBQ Sauce, along with All-Natural Ono Charcoal made from mesquite wood in the 1950's method of setting the wood afire and closing off the oxygen for 3 days before entering the fire box.

We challenge you to find a better (or healthier!) BBQ Sauce than Rodeo's. This delicious, all-natural sauce has mouth-watering flavor without MSG, high fructose corn syrup, white sugar, gluten, nitrates or preservatives. Available in 16 oz bottles or 1 gallon jugs. The perfect way to stock up for summer grilling!

A new addition to our environmentally friendly, All-Natural Ono Charcoal, are the Ono Firewood Starters.

These helpful fire starters are easy to light (even if wet) and will have your grill crackling and ready for Grass-Fed Steaks in no time without any petrol contaminants in your dinner.

Many of you have probably heard about a new movie debuting in select cities this week: Food, Inc. This entertaining and informative film takes an in-depth look at our nations food supply and the limited number of companies that control it. It will take you on an eye-opening journey from the cornfields of the Midwest to the kitchen table- and show you how the food you eat is actually raised, produced and processed, and also makes an important point on the benefits of grass-fed beef. Food, Inc opens Friday, June 12 and is well-worth a trip to the movies.

Most of us are lacking minerals in our diets. Or-Ion (Organic, Ionic) Concentrated Mineral Complex is a way to make up for the deficiency. This unique product is 100% organic and 100% bio-available. Minerals are essential to our health, and with the right combination you can help prevent the common cold and other more devastating diseases. Take advantage of the volume sale discount this week to help improve your health!

As mentioned in the last newsletter, it pays to be informed. HR 814, aka The Trace Act, is a bill currently in Congress, meant to "improve the safety of food, meat, and poultry products through enhanced traceability, and for other purposes." The bill will require any animal for human consumption to be individually identified in order to be traced. The traceability system will be for all stages of production, processing, and distribution of meat and meat food products. It will prohibit or restrict entry into any slaughtering facility of any animal not identified.

While intended to improve the safety of our food supply, it takes away our freedom of food choice and would cause a crushing blow to small farmers and family farms, as the costs to implement the system will be astronomical. It also gives corporate agribusiness even more control over our food supply by imposing strict rules and regulations. Not surprisingly, they are some of the main supporters of this bill. Stay tuned to local news and newspaper reports on this important topic, for more information visit HERE.

Due to high customer demand, we have listened and delivered a Salt-Free Pemmican Bar. This grass-fed superior energy bar is honey, cherry, and salt free. Try some today!

Our fan base continues to grow on Facebook and Twitter! Visit this week for a special on US Wellness fan Sebastian Siegel, a high performance athlete, actor (Lost) and magazine cover model who stays fueled with lean steaks and bison from US Wellness Meats.

On a somber note, we must be thankful for the 150,000 Allied Troops that stormed the beaches of Normandy on June 6, 1944 overwhelming German forces with 10,000 casualties on the first step of liberating France. The words of British soldier Frank Rosier sums it up best after the following question was posed:

There was so much pain, so much suffering and such massive loss of life. Was it worth it?" Rosier's response is emphatic.

"Yes, every minute of it. We go back to Europe quite frequently, and even in Germany people say to us 'thank you for our freedom'. It is only in recent years that I have realized how important freedom really is, you can't taste it, you can't feel or hear it. But is is so important to be free."

Best Summer Regards,

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

Toll Free: (877) 383-0051

Direct Line: (573) 767-9040

Fax Number: (573) 767-5475

Email: eathealthy@grasslandbeef.com

URL: www.uswellnessmeats.com

Blog: www.uswellnessmeats.blogspot.com

New Twitter Link HERE

Newsletter Archive: HERE

Table of Contents

INVENTORY NOTES

DR. ERIC SERRANO M.D., M.S., B.C.

FEATURED RECIPE

HAPPY COWS

CHANGE CUSTOMER INFORMATION

CONFIDENTIALITY GUARANTEE

Inventory notes
Week of June 7, 2009

The following are back in stock:

Brand New Choices

Grass-fed salted butter will restock on June 11. We have to wait for the cows to make enough Spring butter to fulfill the order!

Next shipment of ice cream will land on June 18th. We apologize for the delay. There were issues with production meeting new demand. Compliments have been overwhelming in favor of cashew cream ice cream with all flavors. Mango and Gogi are only two in stock Sunday morning.

Slab Beef plain and spicy jerky will restock June 12. We apologize for the production delay.

Weekly Sale Items
Week of June 7, 2009

The following U.S. Wellness sale items will expire at 10 PM CST, June 13, 2009:

Italian Beef Sausage - 1 lb package
Corned Beef Flatiron - 2 lb package
Beef Tallow - 5 gallon pail
Free-Range Chicken Breasts - 2 breasts per package

Volume Discount Selections

Pork Bacon without Nitrates - 1.5 lb package
Beef Oxtail - 1 lb package
Concentrated Mineral Complex - 1 - 60 mL bottle

Dr. Eric Serrano M.D., M.S., B.C.
Question and Answer Column

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 15 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

Dear Dr. Serrano,

I am eager to get your professional opinion about using statins. My recent testing indicated high levels of LDL and low HDL- specifically, total 321 and LDL 223. These numbers were more acceptable to my doctor when I was being a "good patient" and taking Lipitor, Somehow, HE feels better when I am doing so!

My wonderful cardiologist is having "fits" about my non-compliance with taking statins, although I am faithful with all the other meds. Approximately a year ago I had angioplasty with a stent, I am 61 years old, have diabetes and high blood pressure. The main interest I have and want to hear your response is this: Is there another alternative to taking statins? I do not like nor wish to continue having the side effects w/Lipitor.

My doctor told me to NOT take CoQ10, and I believe it is most important to continue doing so. Now- what to do? I am a student of alternative and holistic, as well as nutritional supplemental options to good health, however, I love life and prefer to continue! Actually, improving my quality of life would be my primary objective.

If this is too involved to answer without your having full knowledge of all my health issues, please consider just giving a "generic" answer to statins and any alternatives that have been proven to work.

Thanks!

J.S
Acworth, GA

Dear J.S.:

Yes, I am going to be very generic because of your situation, and again I don't know all the details of your condition but I can make some suggestions. You didn't discuss your diet, and that is the most important influence in cholesterol besides genetics, so I am going to make some suggestions:

Stay away from simple carbohydrates, like breads, pasta, potatoes, sweets, etc.
No fruit juices.
Stay away from dairy totally.
Red meat three times per week and only organic, and eggs any time.
Consume fruits only after working out.
Eat lots of vegetables.
Good multivitamin- I can make recommendation if necessary.
Niacin 1000 mgs per day or twice daily.
Fish oils- I recommend mine, call Scott at 614-596-7994 or Anthony Castore at 840-770-9219.
Start chromiun pycolinate 600 mcgs per day.
Check your thyroid and hormone levels.
Don't stop your CoQ10 if taking the statin.

Now that you have read my recommendations, and if your cardiologist wants you in a statin, I recommend Pravachol. Because of safety and research and it is better than Lipitor, if I had to use one.

If it was me, I wouldn't worry too much about the cholesterol but do watch your sugar levels, exercise and DIET, and also a good support system with less stress is important.

You already have a stent in your heart because of your diabetes not your cholesterol. DIET, and increase your muscle size by weight lifting. You should also get your lipoprotein A and B and the rest checked.

Good luck.

Best regards,

Dr. Serrano

Featured Recipe:
Spiced Pork Tenderloins with Mango Salsa

Spiced Pork Tenderloin with Mango Salsa

Mango Salsa Ingredients:

2 ripe mangos, peeled and chopped
2 kiwifruit, peeled and chopped
2 tablespoons seasoned rice vinegar
1 tablespoon grated, peeled fresh ginger
1 tablespoon minced fresh cilantro leaves

Spiced Pork Tenderloin Ingredients:

2 whole pork tenderloins
3 tablespoons all-purpose flour
1 teaspoons seasoning salt
1 teaspoons ground cumin
1 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

DIRECTIONS:

Prepare Mango Salsa: In medium bowl, combine mangoes, kiwifruit, vinegar, fresh ginger, and cilantro. Makes about 4 cups.
Prepare charcoal fire for covered direct grilling over medium heat.
Meanwhile, cut each pork tenderloin lengthwise almost in half, being careful not to cut all the way through. Open and spread flat. Place each tenderloin between 2 sheets of plastic wrap; with meat mallet or rolling pin, pound to 1/4-inch thickness. Cut each tenderloin into 4 pieces.
On waxed paper, mix flour, salt, cumin, coriander, cinnamon, and ground ginger. Add pork to spice mixture and turn to coat evenly.
Place pork on hot grill rack. Cover grill and cook pork 5 to 6 minutes or until lightly browned on both sides and pork just loses its pink color throughout, turning pork over once. Pass Mango Salsa to spoon over pork to serve.