U.S. Wellness News Alert
Secret to Muscle Pain Relief, Ground Beef Sale, Valentine's Day Trivia Discount, Easy Winter Recipe
February 14, 2010
Happy Valentine's Day! We hope this weekend finds everyone in good health and spirits. Don't forget it's okay to enjoy dark chocolate today! Dark chocolate is a heart healthy snack that is packed with antioxidants. Studies have shown that eating one small dark chocolate bar a day can also help lower cholesterol and blood pressure, just remember to consume in moderation.
For those of you following the NAIS (National Animal Identification System) movement, the USDA announced last week it is canceling the program. They will be implementing a more flexible system of animal disease traceability that will only apply to animals in interstate commerce. This is a huge victory for local, organic farmers, since the USDA started with a one-size-fits-all approach to tracing animal disease which would have put all the additional cost and time needed on producers. Now they are more committed to working with the states and individual producers to enact a more flexible plan to prevent the spread of animal disease. Visit the USDA site for more information.
Does snow shoveling leave your back sore and achy? Well, research suggests winter weather, lack of sunlight and deficiencies of this key vitamin may be causes of chronic back pain. Studies have shown that low levels of Vitamin D are linked to pain and muscle weakness. What to do? Enjoy more time in the sun and take a Vitamin D supplement. Wild salmon are naturally rich in Vitamin D3, which makes our Vitamin D3 in Wild Salmon Oil supplement twice as beneficial. Now is the perfect time to start supplementing your diet with Vitamin D since it is harder to spend time in the sun during cold, short winter days. Sockeye salmon and Albacore tuna are both excellent sources of Vitamin D as well.
Have you heard about Whole Foods new campaign - Maximizing the Vegetarian Diet? Read our blog this week to hear directly from Sally Fallon-Morrell, President of the Weston A. Price Foundation for their thoughts on this scary new program and the harm it could have on your health. Also see Dr. Serrano's question and answer section below for more information about what kind of meat should be incorporated into your diet.
We are pleased to announce a new Featured Chef this month - Aaron LaMonica has the best charcuterie skills in California, possibly in the country. As head chef, he only uses top quality meats at the Blind Lady Ale House in San Diego (named one of the 150 best bars in the country - 2009!). Visit our featured chef page for his interview and delicious Lamb Terrine recipe. Also see our featured home chef page to learn more about Kath Younger, author of the famous healthy eating blog - Kath Eats Real Food. She recently posted a delicous recipe for Coconut Flaxseed Salmon, a super easy recipe packed with nutrients!
If you are looking for an easy winter recipe, check out our recipe section this week. Featuring a Walnut-Crusted Eye of Round Roast, it is a super easy recipe perfect for cold winter nights. What makes it even better is that the Eye of Round is on sale this week, be sure and stock up!
US Wellness Trivia Contest!
The first 30 responders who email
the answer to the following trivia question will receive a 15%
discount code via email on Monday morning, which is good for 30 days. "How many pounds of conversation hearts does the New England Confectionery Company produce each day to prepare for Valentine's Day demand?" Please email your answers to firstname.lastname@example.org
Thanks to all who have been participating in our Trivia Contests! In the last news alert, we asked: On Super Bowl Sunday, how many calories are consumed by the average viewer? The answer was a whopping 1200 calories!
Warmest Valentine's Day Regards,
John, Lee Ann, Megan, Tressa, and Jennifer, on behalf of the farm families of U.S. Wellness Meats
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|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: email@example.com
This is a tip from Dr. Russell Blaylock that he just sent out today, Jan. 31. What do you think about this tip? Do you think it only means meat from mainstream companies like Swift or Perdue or a mass-produced red meat producer? I know it's your business but I think it's important to know:
Studies have found that a diet high in protein may actually damage your brain cells. In one, meat consumption was associated with a 300 percent increase in the risk of dementia. This could be due to pesticides dissolved in the animal's fat or the high amounts of protein, which contain glutamate, the amino acid that causes excitotoxicity.
High-protein diets, which are often high in saturated fat, increase the risk of a number of diseases, including heart attack and stroke. For information on the signs of stroke and steps you can take to protect yourself, read my report "Cut Your Risk of a Deadly Stroke."
One of the leading experts in excitotoxicity found that eating a diet high in meat increased blood glutamate levels. The levels were 100 percent higher if the person had a neurodegenerative disease. Meat is naturally high in glutamate, especially beef and other red meats. The juices are especially high in glutamate. You can take steps to keep dangerous foods from your diet by reading my special report "How to Avoid Poisonous Foods."
Because glutamine is converted into glutamate in the brain, I would advise against taking glutamine supplements. Studies have shown that high glutamine intake does indeed increase excitotoxicity, especially in people with a neurodegenerative disease. Some nutritionists advocate taking glutamine to repair the GI tract, but recent studies have shown this is not effective.
I also recommend avoiding protein drinks, protein bars and other forms of concentrated proteins and isolated amino acid mixtures. Body builders are at risk because they consume these protein supplements in huge amounts. High-protein diets also accelerate aging and damage the kidneys.
How can you protect your brain? I am convinced that the flavonoids constitute one of the most powerful groups of naturally occurring protective nutrients. I have written a number of papers on the benefit of these plant nutrients in protecting the brain, specifically against excitotoxicity. Find more details on how you can use these natural gifts of nature to keep your brain sharp by reading my report "Save Your Brain."
In addition, I believe vegetable juice is the best way to protect the brain, as well as prevent cancer and protect other organs. Rather than juicing, I recommend blenderizing whole vegetables to utilize all of the many phytochemicals in plants.
If you still think you want to try a high-protein diet, keep in mind that numerous studies have shown that although many people lose weight quickly, the loss isn't permanent. As soon the diet ends, most people begin packing on the pounds. So, skip the high-protein diets in favor of a balanced, healthy program to lose weight. Not only will your brain thank you, so will your bathroom scale.
I tried to read all that you sent me but every time I clicked on the links all I got was a sales pitch. Sorry, I don't know about the articles he is talking about unless you send them to me.
About the stroke risks, I agree diet and lack of exercise are number one, with smoking and high blood pressure being another risk. One that we don't talk about is stress, and if I have to put my money on strokes, it will be:
3. Stress education
About meat being a risk for strokes, yes if it is not organic, or if it is full of pesticides. Any type of fats including canola, olive, or coconut oils are a risk if they are not organic because they carry "exo and endotoxins" which are poisons carried within the fat.
He talks about how glutamate and glutamine are endotoxins, I don't agree with him because glutamine and taurine are the most abundant amino acids in your blood with branch chain aminos. When you consume glutamine, 80-90% is consumed by the probiotics or bacteria in your gut, so something is going on that we need glutamine for, either for the gut or for ourselves. Glutamine is a way of transporting nitrogen in the body, but again everything must be in balance, and glutamine must be with branch chain aminos. Even water can kill you if you consume too much and not enough salt, so I can say that water will kill you in order to sell you things.
I was one of the first people ever to use glutamine as a supplement, and I noticed increased energy and better workouts. Was it a placebo? Doubtful. Did I use it by itself? No, I used it with branch chain aminos. Did it work for other patients? Resounding yes.
Can meat kill you? Yes, if you don't consume organic sources it will because toxins are carried within the fat cells, and fat cells can store any type of toxin.
I am a guinea pig myself, and after trying multiple diets, a moderate to high protein diet with the correct organic foods will make you live longer.
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/2 c finely chopped walnuts
- 3 tbsp finely chopped green onions
- Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef roast.
- Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/2 to 1-3/4 hours for medium rare doneness. (Do not overcook.)
- Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
- Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
Makes 8-10 Servings.
Total preparation and cooking time: 1-3/4 to 2 hours.
Recipe compliments of the Beef Checkoff.
|What Our Customers Are Saying
Just wanted to send a quick note to let you know we are loving the products we ordered from you! Last night we had "breakfast for dinner" with your pork breakfast sausages, your thick-cut bacon, and a few eggs. The sausage and bacon were the best both my husband and I have ever eaten. Just incredible! Thank you for providing high quality, humanely raised pork, grass-"fed" butter, and all of your other pastured and naturally raised animal products. We buy our pastured chicken and grass-fed beef from a local farm, but we will definitely utilize your business again in the future for more pork, butter, and jerky products.
Also, just to provide some feedback on our shopping experience - your incredible variety of healthy products, your shipping policies/price, and your excellent customer service are what sealed the deal for us to buy from you. My email with a list of questions was answered promptly, thoroughly, and in a friendly demeanor, and that has continued with the email included below notifying me of a change to the order. Thank you for the excellent personal service - with online transactions that is sometimes missing, and we appreciate your "high-touch" attention.
Rancho Cordova, CA
|Winter Grazing - Near Monticello, MO
Cattle enjoying open pasture on a clear, cold February afternoon.
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|About U.S. Wellness Meats
U.S. Wellness Meats was founded on September
1st, 2000. Pasture management and meat science
research originated in 1997.
office is domiciled in Monticello, Missouri
County which joins the Mississippi River 140
North of St. Louis.
The company has branched
from beef products
, humanely raised pork
, free range poultry
, organic grass-fed butter
, grass-fed raw cheese
, raw honey
, gourmet rabbit
, wholesale packs
, beyond hydration
, pre-cooked entrees,
and on sale
|Energy For Athletes
Grass-fed beef pemmican bars
are a great way to start the day or make a super high energy lunch in seconds packed with protein and calories used by our native American ancestors for centuries.
Only online source
in the USA.
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U.S. Wellness Meats
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