U.S. Wellness News Alert
How to Stretch Your Food Dollar,
Food Safety Update, Olive Oil Sale,
Memorial Day - 2010
May 23, 2010
|Dear John, |
We have been experiencing a very wet May here in Northeast Missouri. We have received significant rainfall almost every day for the last week, but have finally gotten to enjoy some sunshine over the last couple days. The rain is bad for local farmers, but good for growing grass!
Looking for tastier ways to add organ meats to your diet? Need better ways to stretch your food dollar? Visit the Tender Grassfed Blog for these tips and much more. Their delicious liverloaf recipe is one of our favorites!
Be sure and visit our Feature Chef to meet this month's guest: Ewa Ziolkowska. Her Polish heritage has helped her create fabulous cuisines and we are lucky to feature two of her recipes in the recipe section this month. Read the interview for her thoughts on grass-fed beef, and to take advantage of her two featured recipes: Bison Burgers with Herb Potatoes & Arugula Salad, and NY Strips with Mushrooms & Asparagus.
It is not too late to call your Senators and voice your opinion on S510 - The Food Safety Modernization Act, which is about to be voted on by the Senate. This one-size-fits-all-approach to food safety has many small farmers, organic growers and local coops worried because it gives the government more control over the food supply. Visit the Farm to Consumer Legal Defense Fund site for more information about the scary details of S510 and similar bill HR2749, and what you can do to make your voice heard.
Have you tried our new olive oils yet? Now is a great time to try as the Panzanello Tuscan Olive Oil is on sale this week! Our Extra Virgin Olive Oil is a healthy compliment to grass-fed meats and makes an excellent steak marinade.
US Wellness Trivia Contest! Civil War 618,000 31,443,000 1.966
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. What city and year did President Lyndon Johnson in 1966 proclaim as the birthplace of Memorial Day? Please email your answers to email@example.com
Thanks to all who have been participating in our Trivia Contests! In the last news alert, we asked: What is the only vegetable that is never
sold frozen, canned, dried, or processed and only sold fresh?
The answer was: lettuce!
Let's all take a moment to reflect and pay respect to the men and women that gave their lives for our freedom. The list below is quite sobering:War U.S. Fatalities U.S. Population Day 1 % Lost
Revolutionary 22,674 2,500,000 0.907
War of 1812 11,700 8,000,000 0.146
Mexican-American 13,271 21,406,000 0.062
Spanish-American 5,385 72,129,000 0.008
Filipino Insurrection 4,196 72,129,000 0.006
World War I 117,465 103,268,000 0.114
World War II 418,500 133,402,000 0.314
Korean War 36,516 151,325,000 0.024
Vietnam War 58,159 179,323,000 0.032
Gulf War 382 252,643,000 0.0002
Afghanistan - present 1,081 278,059,000 0.0004
Iraq - present 4,401 294,043,000 0.0015
Memorial Day 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
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Newsletter Archive: HERE
|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: firstname.lastname@example.org
My Mom (62 years old) had gastrectomy surgery last November. She recently had tests done and has low B12 levels and was recommended to have monthly injections. In addition, her ferritin is 12 and her doctor would like for her to be above 30. She also has hypoglycemia due to the surgery and is going to have a 72 hour fast done to rule on insulinoma. Finally, she has a hard time taking capsules because of the surgery as well.
My question is if you have any general recommendations on food sources/supplements to help her increase her B12 and iron levels? I appreciate any help you can provide, thank you.
I hope that your mom is doing well after the gastrectomy which is a very tough surgery, but why did she have one? Because she had her stomach removed, she will not absorb vitamin B12 again due to the lack of the intrinsic factor. In addition, she needs acid for the absorption of the iron, and because the main source of acid was removed, it is going to be tough but it can be done.
You don't give me quite enough information about what is going on with your mom and why she had the surgery, but I will make suggestions that hopefully will help:
1. Start using Methylcobalamine shots, they are more expensive but it is the real vitamin B12 that your body needs and not the cyanocobalamine.
2. The iron injections are very painful but if your mother is having tachycardia, or dizziness she might need them for a while.
3. If your mom doesn't want injections then use Nascobal, an inhaler for vitamin B12. For the iron, use Poly FE, a prescription, or ferrofood from Standard Process by calling Scott at (614) 596-7994, they are small and she is going to require about ten small tablets twice per day
4. Good luck, I wish you the best.
Pork Loin Tortilla Wraps with Roasted Vegetables and Citrus Mint DressingIngredients:
Pan Roasted Vegetables:
- 4 slices cooked pork loin roast, cut into thin strips
- 2 12-inch tortillas
- 4 lettuce leaves
Citrus Mint Sauce:
- 1 zucchini, washed, dried and cut into thin strips
- 1 summer squash, washed, dried and cut into thin strips
- 2 carrots, peeled and cut into thin strips
- 1 pound asparagus spears, trimmed
- 1 red pepper, stemmed, seeded and cut into strips
- 2 tablespoons oil (to fry)
- 2 tablespoons cream cheese
- Salt and pepper, to taste
- 1 orange, juice only
- 1 lime, juice only
- 1/2 tablespoon Dijon-style mustard
- 1/2 package mint leaves, (about 15 large leaves)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the pan roasted vegetables:
- On the stove top in a heavy skillet at high heat, add 1 tablespoon oil and pan roast vegetables in 3 batches. Stir lightly as vegetables caramelize.
- Season each batch with salt and pepper to taste, about 5 - 8 minutes per batch, depending on the size of skillet you use.
For the Citrus Mint Dressing:
- In a blender at medium speed, puree all ingredients, except oil.
- While blender is running at medium speed, add oil to blender very slowly. Adjust with salt and pepper.
- Lay out tortillas and spread cream cheese on top half of tortilla; place lettuce leaves on lower half so that entire tortilla is covered.
- Combine the roasted vegetables and the pork. Pour Citrus Mint Dressing over the mixture and toss. Evenly divide the pork and vegetables over the lettuce on the tortillas.
- Carefully roll the tortillas to opposite end. The cream cheese will serve as an adhesive to keep the wrap rolled tight. Store in refrigerator until ready to serve.
Recipe compliments of The Other White Meat.
|What Our Customers Are Saying|
I absolutely loved the products you shipped recently. I ordered more yesterday.
The world needs to discover your incredible methods of sustainable healthy farming.
Every product was just perfect!!!
|May 10, 2010 - Near Monticello, MO|
Cattle enjoying fresh pasture on a May evening. Below: Close-up of new Missouri clover!
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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.
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
, Compassionate Certified Pork
, Free-Range Poultry
, Wild-Caught Seafood
, Grass-Fed Bison
, Organic Grass-Fed Butter
, Raw Grass-Fed Cheese
, Raw Honey
, Gourmet Rabbit
, Wholesale Packs
, Beyond Hydration
, Pre-Cooked Entrees
, Organic Snacks
, and Pet Food
|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
Toll Free: (877) 383-0051
Phone: (877) 383-0051
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