US Wellness News Alert

Happy Easter! 





 
April 8, 2012
Monticello, Missouri
  

Dear John,    

Easter Basket

 

Happy Easter!  We hope everyone is enjoying a relaxing and healthy Easter holiday today.  We are enjoying the day with family and friends, and are still spoiled with above-average April temperatures here in Northeast Missouri.  The grass is green and trees and flowers are in full bloom.  

 

We are very excited to introduce our newest feature chef!  We have been following his mouth-watering blog for months now, and are constantly impressed with his unique recipes and delicious photos.  So when he agreed to sit down and answer a few questions and share some recipes with us, we were honored.  Russ Crandall from The Domestic Man is a chef you will want to follow - sign up for his blog so you don't miss any of his amazing new recipes!

 

A few weeks ago The New York Times asked: Is Eating Meat Ethical?  So we posed this question to our readers and were surprised with a host of quick replies!  Our friend Mark Sisson at Mark's Daily Apple posted his reply this week too - he made an excellent point about ethics whether you are a meathead or a vegetarian.  If you want to share your opinion, today is the deadline for The New York Times' contest

 

As we are quickly heading into summer weather, it is apparent grilling season is starting early this year.  If you are needing some new grilling ideas or recipes to try, you might add the Tender Grassfed Barbecue Cookbook to your next order.  Containing over 120 tried-and-true barbecue recipes, each one has been tested with grass-fed meats to get the cooking times, temperatures and techniques perfected to ensure your steaks and ribs come out just as planned.  Keep a bottle of our All Natural Barbecue Sauce next to the grill for some healthy dipping!  

 

If you are looking for a new cut to try this year - the Coulotte Steak is smaller steak that grills up perfectly and won't break the bank.  They are on sale this week, so now is a great time to stock up.  If you want to enjoy surf 'n' turf at your next barbecue, our raw shrimp are on sale now also.  

 

Be sure to stay tuned to the newsletter and Facebook for updates on a BIG Memorial Day contest we have in the works!  There will be plenty of grass-fed goodness being given away, we'll keep you posted!  

 

We have much to be grateful for this holiday weekend, and want to extend a special thank you to our loyal readers and customers who continue to support our grass-fed endeavors.  Because of your support, we set a new record for the busiest shipping week in the history of US Wellness Meats!  Breaking our old shipping record was largely due to the highly-anticipated introduction of our Sugar-Free Pork Bacon that is also Whole9-Approved. Thank you to everyone who did not hesitate to give it a try!  The overwhelming positive feedback we have already received indicates this new product is well on the way to becoming a top seller.   

 

Our affiliates are also wrapping up a very busy month - one of the highest yet!  We truly appreciate all of your support and recommendations.  If you have a website and want to direct your readers to 100% grass-fed and finished meat products and earn a commission at the same time, visit our website for more information on our affiliate program.    

 

Happy Easter,  

John, Lee Ann, Tressa, Jennifer and Amanda 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


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In This Issue
INVENTORY UPDATE: SURF AND TURF!
DR. SERRANO, MD, MS, BC: VEGETARIAN TRANSITION
RECENT HEALTH NEWS: DOES BPA AFFECT LEARNING?
FEATURED RECIPE: STEAK & EGGS
CUSTOMER COMMENTS: "BIGGEST, THICKEST BEEF STEAK"
FARM PHOTOS: NEW GRASS!
CUSTOMER INFO
ABOUT US WELLNESS
CONFIDENTIALITY GUARANTEE

Inventory Updatesinventory 


The following items restocked:Tri Tip Steaks

 

Dr. Eric Serrano MD, MS, BCserrano

Question and Answer Column

Dr. Eric Serrano

 

Hello Dr. Serrano,  

 

I am a vegetarian and have finally decided to start incorporating some meat products into my diet.  I do eat fish already, but what meat products do you recommend starting with to ease this transition?

Thanks so much,
Revee S.  

 

_____________________________________ 

 

Dear Revee,

I love this question because you are coming back from the forces of the dark side, welcome to the meat eating world.

If I were you I would start with what you crave the most or with the one that will be the easier for you to accept and eat.  Start with low fat meats and with only one type within a 24-hour period, that way you will know if it is ok for you or not.

I also recommend not cooking the meat to a black color so it is easier to digest, but your preferences will take over the cooking method.

Thank you and good luck, 

 

Dr. Serrano

________________________________________

 

This is a friendly reminder to email health and wellness questions on any topic to eathealthy@grasslandbeef.com for the Dr. Eric Serrano M.D. question and answer series.  Dr. Serrano is an M.D. with advanced degrees in nutrition, kinesiology and wellness and has worked with a number of world-class athletes and has a large local family practice in Ohio.  Answers will appear in future U.S. Wellness Newsletters under your first name only.  

 

Dr. Eric Serrano M.D.

475 North Hill Road

Pickerington, OH 43147-1157

Email Questions To: eathealthy@grasslandbeef.com   


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healthRecent Health News
Strawberry
Eating Flavonoids Protects Men Against Parkinson's Disease, Study Finds
 

Men who eat flavonoid-rich foods such as berries, tea, apples and red wine significantly reduce their risk of developing Parkinson's disease, according to new research by Harvard University and the University of East Anglia.

Published April 4 in the journal Neurology, the findings add to the growing body of evidence that regular consumption of some flavonoids can have a marked effect on human health. Recent studies have shown that these compounds can offer protection against a wide range of diseases including heart disease, hypertension, some cancers and dementia.

This latest study is the first study in humans to show that flavonoids can protect neurons against diseases of the brain such as Parkinson's.

Around 130,000 men and women took part in the research. More than 800 had developed Parkinson's disease within 20 years of follow-up. After a detailed analysis of their diets and adjusting for age and lifestyle, male participants who ate the most flavonoids were shown to be 40 per cent less likely to develop the disease than those who ate the least. No similar link was found for total flavonoid intake in women.

The research was led by Dr. Xiang Gao of Harvard School of Public Health in collaboration with Prof Aedin Cassidy of the Department of Nutrition, Norwich Medical School at UEA.

"These exciting findings provide further confirmation that regular consumption of flavonoids can have potential health benefits," said Prof Cassidy.

"This is the first study in humans to look at the associations between the range of flavonoids in the diet and the risk of developing Parkinson's disease and our findings suggest that a sub-class of flavonoids called anthocyanins may have neuroprotective effects."

Prof Gao said: "Interestingly, anthocyanins and berry fruits, which are rich in anthocyanins, seem to be associated with a lower risk of Parkinson's disease in pooled analyses. Participants who consumed one or more portions of berry fruits each week were around 25 per cent less likely to develop Parkinson's disease, relative to those who did not eat berry fruits. Given the other potential health effects of berry fruits, such as lowering risk of hypertension as reported in our previous studies, it is good to regularly add these fruits to your diet."

Flavonoids are a group of naturally occurring, bioactive compunds found in many plant-based foods and drinks. In this study the main protective effect was from higher intake of anthocyanins, which are present in berries and other fruits and vegetables including aubergines, blackcurrants and blackberries. Those who consumed the most anthocyanins had a 24 per cent reduction in risk of developing Parkinson's disease and strawberries and blueberries were the top two sources in the US diet.

The findings must now be confirmed by other large epidemiological studies and clinical trials.

Parkinson's disease is a progresssive neurological condition affecting one in 500 people, which equates to 127,000 people in the UK. There are few effective drug therapies available.

Dr Kieran Breen, director of research at Parkinson's UK said: "This study raises lots of interesting questions about how diet may influence our risk of Parkinson's and we welcome any new research that could potentially lead to prevention.

"While these new results look interesting there are still a lot of questions to answer and much more research to do before we really know how important diet might be for people with Parkinson's."


University of East Anglia. "Eating flavonoids protects men against Parkinson's disease, study finds." ScienceDaily, 4 Apr. 2012. Web. 5 Apr. 2012.
 
recipeFeatured Recipe

Classic Steak & Eggs  

Steak & Eggs
Ingredients: 
  • Ribeye Steak (seasoned with fresh cracked black pepper and sea salt, cooked medium rare, and sliced thin after rested)  
  • 3 Pastured eggs  
  • 3 cups organic kale (chopped)  
  • 1/2 hass avocado (sliced thick)  
  • 1 tbsp extra virgin olive oil  
  • 1 tbsp pastured ghee (or coconut oil)  

Directions:

  1. After you have prepared your steak (I recommend Mark Sisson's "Perfect Steak" post for an in depth exploration) and set it aside to rest, add olive oil to a large frying pan and bring it to medium heat.  When the oil is hot (but not smoking!) add the kale and stir until it is wilted (approximately 5 minutes).
     
  2. Remove the kale to a plate and wipe down the skillet with a clean rag or paper towel.  Put the skillet back onto the burner and add ghee.  Once the ghee has melted, crack your eggs into the pan, carefully frying them so that the yolks remain intact.
     
  3. When the eggs have finished cooking, plate them on top of the kale.  Pile slices of steak on top of the eggs.  Garnish with avocado and serve.  

__________________________________

 


This recipe and photo are compliments of FED - Fitness in an Evolutionary Direction.  Visit their blog for a wealth of paleo-friendly recipes like this one!

 If you are a blogger or food artist and want to see your recipes published, simply email them to: blog@grasslandbeef.com
Visit our blog for many more recipes and photos!

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Customer Feedback

T-Bones Grilling Hello,

When I was in my late 20's I felt better eating an ovo-lacto-vegetarian diet. I did not know it was the CAFO's that were making the meat make me sick.  I carried two babies in three years on that eggs, milk, veggie diet and did okay through the first pregnancy, nursing, weaning and the second pregnancy. During the second month of the second nursing period (and post-partum hormone fluctuation spell) I began crying. I cried for about 30 hours (except for a few hours when I fell asleep exhausted) and it looked and felt as if that was how I was going to spend the remainder of my life.

When my husband asked me if I could have anything in the whole world that I thought would make me stop crying what would it be I thought for a few seconds and said, "The biggest, thickest beef steak in the world."  He drove away and came home with a one pound, 1-inch thick T-bone steak. I had the broiler pre-heated. I dusted the meat with salt, pepper, garlic powder and then laid my body on the kitchen floor to watch the steak sizzle in the broiler. I only cooked it about 2 minutes on each side because I was trembling in anticipation.

It took me about 45 minutes to eat that pound of beef. I chewed each bite until it dissolved. I nursed my son and then went to bed and slept for 10 hours straight. We then found someone who would sell us half of a homegrown beef and I was fine throughout the rest of that nursing period.

I eat grass-fed beef! It keeps me strong and sane!

N.S.

photosUS Wellness Cattle - Northeast Missouri
New Grass
Green spring grass is here!
New Grass

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About U.S. Wellness Meats


U.S. Wellness Meats was founded on US Wellness CattleSeptember 1st, 2000. Pasture management and meat science research originated in 1997.

The company office is located 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:

Grass-Fed Lamb, Compassionate Certified Pork, Poultry, Wild Caught Seafood, Grass-Fed Bison, Grass-Fed Butter, Raw Grass-Fed Cheese, Raw Honey, Gourmet Rabbit, Wholesale Packs, Nutraceuticals, Pre-Cooked Entrees, Snacks, and Pet Food.

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We at U.S. Wellness Meats do not sell, trade or give away any subscriber information. This isn't just an ethical commitment, it's also a legal one.

Copyright 2009 by U.S. Wellness Meats. All rights reserved. The content, design and graphical elements of this newsletter are copyrighted. Please secure written permission of the author before copying or using this material. Address: eathealthy@grasslandbeef.com

Sincerely,

John Wood
U.S. Wellness Meats

Toll Free: (877) 383-0051

E-Mail: eathealthy@grasslandbeef.com
Phone: (877) 383-0051
On the web: http://www.uswellnessmeats.com

On Sale!
Cooked Shrimp

The following delicious sale items will expire at 10 PM CST Saturday April 14, 2012.

 

- 2 lbs 
 
- 6 oz 
 
- 1 lb 
 
- 8 oz 

   

Volume Discount

 

Cajun Turkey 

Jerky

 

- 8 oz 
 
- 1 pint 
 
-1 lb 

 

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