Iventory Updates

The following items are back in stock:  

• Beef Chuck Roast  
• Head Cheese 
• Raw Uncooked Braunschweiger  
• Lamb Sweetbread 
• Raw Swiss Cheese 
• Wild Caught Pouched Salmon 
• Sardines in Extra Virgin Olive Oil 

Dr. Eric Serrano MD, MS, BC

Question and Answer Column

Hi Dr. Serrano,
 
My daughter and I have started using the amino acid supplements.  I am concerned about the use of sucralose/splenda as a sweetener.  Do you have any plans to change the sweetener to something safer such as stevia or xylitol?  I am concerned about the side effects of consuming sucralose/splenda.   

Thank you,
Lori Hora  

 ___________________________________

Dear Lori,

I am glad you ask, the new MR100 and the MS are being done with stevia, not becasue splenda or sucralose are bad, but because it was requested. 

The amount of sucralose in one entire bottle is the same as the total amount of one bottle of soda so if you consume the whole bottle of MR100 at once you will only be consuming the same amount as one can of soda. 

Thank you and I hope this helps. 

All the best, 

Dr. Serrano

David Csonka

We are excited to introduce blogger David Csonka to our newsletter staff!  He is the author of the blog Naturally Engineered and an avid crossfit and paleo enthusiast who is also a contributor to the Paleo Magazine.

How to Eat Paleo on a Budget

This article series presents strategies for eating high quality health foods while sticking to a budget. 

#3: Maximize Your Return 

Summary: Planning and buying in bulk or frozen is going to go a long way towards bringing down your food costs. However, at some point you will need to be even more discriminating towards the types of foods you buy. Go for max nutrient and energy density. Liver is the most nutritious food on the planet, and one of the cheapest. Opt for dark leafy greens full of vitamins, rather than iceberg lettuce which is mainly just water.

One of the most popular buzz words in the health food industry is "nutrient density". Since most health food is promoted based on it's capacity to help you lose weight, rather than being healthy (an article for another day), the qualities of food which appear to help you lose weight become accentuated.

In general, nutrient dense foods are those which contain a high proportion of essential vitamins or nutrients compared to their actual mass. These foods are deemed one of the best solutions to the obesity epidemic because they reduce caloric intake while keeping vitamin intake stable, or even higher.

Our problem here, is that nutrient dense food isn't particularly helpful for somebody tight on cash and needs to actually sustain their body. What you need is food that is packed in nutrients and delivers plenty of protein, fat, and complex carbohydrates. You need nutrient and caloric dense foods.

Sure buy as much of the dark, leafy stuff (think "nutrient density") as you can afford but don't waste money on the nutritionally-sparse vegetables like celery, iceberg lettuce and cucumbers. They're pretty much only good for adding flavor or being a substrate to eat other foods from, like dip or peanut butter.

The problem here is that people assume kale chips, and vegetables in general, are superior to plain old meat, even the cheapest meat. And for meat, most younger people have grown up despising offal and organ meats, and shudder at the thought of strips of fat on the side of their steak. So, they end up with expensive fat-free and dried up chicken breasts on their plate every night.

How about this: liver is one of the most nutritious foods on the planet, but also one of the cheapest. It's pure economics. If people don't desire something, it usually becomes less expensive through supply and demand.

The liver is basically an animal's storage depot for energy and fat-soluble vitamins. Anybody trying to maximize their nutrition while minimizing their grocery bill should be buying liver from healthy animals like cows raised on grass pastures.

You see, here's one thing about all aspects of all diets and all eating lifestyles, including Paleo: nutritional density and cost are nowhere near correlated. Ounce per ounce and gram for gram, some of the most nutritionally vapid food is the most expensive, while some of the most nutritionally dense is the cheapest.

The Bottom Line

For general micro-nutrients, you're really just looking at getting enough cheaper meat and vegetables that you can get for you budget. Don't be seduced by the nutrient dense buzzword, energy density for an active person with limited money is just as important. Learn to love organ meats like liver, and appreciate that fat is the most dense source of energy you can get.  

 __________________________________________

David Csonka is a blogger and natural health enthusiast living in Denver, Colorado. His blog naturallyengineered.com covers topics ranging from evolutionary diets to barefoot running and natural movement. He attended the Florida State University where he graduated with a bachelors and masters degree in Information Science. His interests include running and exercising outdoors, hiking, exploring, and capturing the natural world through the lens of his camera.

Moroccan Meatballs       

Ingredients:

• 1 pound ground lamb 
• 1 pound ground beef 
• 1/2 cup fresh parsley leaves, minced (about 2 tablespoons) 
• 1 tablespoon paprika 
• 2 teaspoons ground cumin 
• 1 teaspoon salt 
• 1/4 teaspoon black pepper  

1. In a large mixing bowl, combine the parsley, paprika, cumin, salt, and black pepper with a fork. With your hands, crumble the lamb and beef into the bowl and knead until all of the ingredients are incorporated.  
2. Moisten your hands with water and shake to remove excess. Measure a level tablespoon of lamb and roll into a ball between your palms. Line up the meatballs on a baking sheet until it's time to put them in the sauce.  
3. Heat the oil in a large, deep skillet or pot. Add the onion and saute until soft, about 5 minutes. Add the garlic, paprika, cumin, salt, and pepper and stir until fragrant, about 30 seconds. Add the chopped tomatoes to the pan and stir, about 1 minute. Pour in the water, tomato paste, and parsley, stirring to dissolve the tomato paste.  
4. Bring the sauce to a boil, then gently place the meatballs in the pan, cover, and reduce heat to simmer. Cook 40 minutes covered, then remove the lid and cook an additional 20 minutes until the sauce is thickened. Serve on a bed of mashed cauliflower or cauliflower "rice."   

Wholesale Hello!

We are happy to introduce a new section in our News Alerts that will shine some light on a featured US Wellness Wholesale customer.  We have many wholesale outlets around the country that many customers may not be aware of, so this is our chance to brag about them!  If you are interested in becoming a US Wellness wholesaler, simply drop us an email at: eathealthy@grasslandbeef.com.   

Our Wholesale Hello! this week takes us to Naturally Yours Grocery, with two locations in nearby Peoria and Normal, IL.  They have been loyal wholesale customers for years and are big fans of the 85% Lean Ground Beef as well as an assortment of Steaks and Roasts.  Normal and Peoria are both big college towns, and we are happy to provide healthy grass-fed options here in the Midwest to youth and students.

If you are in the area be sure to stop by either of their locations:  

4700 North University        1503 E College Avenue

Peoria, IL                              Normal, IL

If you have a grocery store, specialty shop or retail outlet and are interested in stocking a freezer with grass-fed meat options, simply drop us an email at eathealthy@grasslandbeef.com. 

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