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
recipes with us, we were honored. Russ
The Domestic Man is a chef you will want to follow - sign up
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'
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
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
John, Lee Ann, Tressa, Jennifer and Amanda on behalf of the farm
families of U.S. Wellness Meats
Toll Free: (877)
Direct Line: (573) 767-9040
Fax Number: (573)
Dr. Eric Serrano MD, MS, BC
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,
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
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,
This is a friendly
reminder to email health and wellness questions on any topic to firstname.lastname@example.org for the
Dr. Eric Serrano M.D. question and
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
Dr. Eric Serrano M.D.
475 North Hill Road
Email Questions To: email@example.com
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.
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.
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.
Classic Steak &
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)
extra virgin olive oil
tbsp pastured ghee (or coconut oil)
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).
- 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.
- 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.
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.
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.
grass-fed beef! It keeps me strong and sane!
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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 located in Monticello, Missouri in Lewis County
which joins the Mississippi River 140 miles North of St. Louis.
The company has branched from
Compassionate Certified Pork
Wild Caught Seafood
Raw Grass-Fed Cheese
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