US Wellness News Alert
 
Celiac Disease: More Common Than We Think?  





 
August 12, 2012
Monticello, Missouri
  

Dear John,    

Cattle Grazing

 

Warm greetings from sunny Missouri this week.  It was just announced that July 2012 was the hottest month on record, surpassing the previous record set during the Dust Bowl in 1936.  We're still waiting for a big rain, and our thoughts and prayers are with farmers all over the Midwest who are suffering from this record-breaking drought. 

 

An interesting study was published in the American Journal of Gastroenterology this month, reporting that Celiac disease is not as rare as we may think, and most cases are going undiagnosed.  Another not-so-surprising find is that most people who reported following a gluten-free diet did not have a Celiac disease diagnosis.  According to the US National Library of Medicine: "Celiac disease is a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy. The damage is due to a reaction to eating gluten, which is found in wheat, barley, rye, and possibly oats."

 

This would help explain why those on a gluten-free diet would be at a much lower risk of suffering from Celiac disease.  The exact cause is not known, but this disease affects people of all ages.  If you suspect you may be suffering from Celiac disease, we highly suggest visiting your physician to discuss possibly eliminating grains from your diet.  

 

Big News!  We have teamed up with our friends at the Food Lover's Kitchen to help them launch their new myKitchen App for iPhone and Android and we are very excited to announce that it is ready to download now, for free!  This handy tool puts over 400 paleo, primal, and gluten-free recipes right at your fingertips, anywhere you go.  It will make your grocery shopping effortless, and let you share your favorite recipes at work, school or the gym.  Even better, Food Lover's Kitchen is giving away a Blendtec Designer Series Blender - valued at over $600.  Simply visit their website to get registered and to download the cool new app!  

 

What exactly is a prime rib?  To Tender Grassfed Meat author Stan Fishman, it is the King of Roasts.  To find out why, along with the history of this respected cut, check out his latest blog post.  Prime Rib doesn't have to be saved for special occasions, we've got tender 3-Rib and 4-Rib Standing Roasts in stock now!  

 

If you haven't picked up a copy of Diane Sanfilippo's new book, Practical Paleo - you are missing out.  Paleo guides, meal plans, and tons of helpful recipes will help you turn your diet around the easiest way possible!  To help try some of her fantastic recipes, she is giving away some of our best selling products used in those recipes.  Entering to win is free and easy - simply head over to her website now for all the details, but don't wait, the winner will be drawn Monday, August 13.   

 

We would like to send a shout out to all of our American Olympic athletes this week!  As the Olympics wind down, we are reminded of what a storied tradition the games are and how lucky we are as a country to be able to take part.  Our athletes have truly made America proud and we wish them the best of luck in their future endeavors.  Since we're all about food around here, we couldn't help but share this video answering the question: What Do Olympians Eat?  We were surprised to hear about some of their superfoods and splurges!

 

Patriotic Regards, 

John, Lee Ann, Tressa, Jennifer, Amanda and Laura on behalf of the farm families of U.S. Wellness Meats  


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In This Issue
INVENTORY UPDATES: LOTS OF BEEF RESTOCKS!
ASK THE DOCTOR: SALMON OIL VS. VITAMIN D3
HEALTH NEWS: CUT PANCREATIC CANCER RISK
RECIPE CORNER: RABBIT APRICOT SKEWERS
CUSTOMER COMMENTS: "THE KEY TO AMERICA'S OBESITY CRISIS..."
FARM PHOTOS: GULF SHORE GRAZING
CUSTOMER INFO
ABOUT US
Inventory Updates
85% Lean Ground Beef
 

Ask The Doctor - Question and Answer Column

 

MichaelKim

Dear Dr. Kim,

I have been reading about the vast health benefits of adding fish oil to my diet.  I see that US Wellness offers a sockeye salmon oil and a vitamin d3 pill - what is the difference and which do you recommend?

Thank you,
Darrel Balzer

_____________________________________ 

Dear Darrel,

I see the two products on the US Wellness website. The sockeye salmon oil offers a lot more when it comes to your EFA's and DHA. However the vitamin D concentration is lower. I would say if you are not getting a good source of vitamin D in your diet, or you are not absorbing calcium well, I would go with the sockeye salmon oil supplement. It also offers some vitamin D but not as much as the Vitamin D3 pill. If you are looking purely for a fish oil to add to your diet, I would suggest going with the Sockeye Salmon or Alpha Omegas from Infinity Fitness. either way you are making a good choice. If your physician thinks you are in need of vitamin D, I would probably purchase a separate vitamin D or multivitamin pill on top of the sockeye salmon oil pill. The D3 pill in my opinion isn't an adequate amount of EFA and DHA.

Good Luck,

-- Michael Kim, D.O.

________________________________________

 

This is a friendly reminder to email health and wellness questions on any topic to eathealthy@grasslandbeef.com for the question and answer series. Our question and answer series now also features Dr. Serrano's business partner, Dr. Mike Kim, MD.  He is consistently eating and living a healthy lifestyle because of his family connection with DM2, HTN, Hyperlipidemia. He is currently finishing his training in Anesthesiology, Critical Care, and Nutrition at the University of Colorado, Denver under the tutelage of Dr. Serrano, a world renowned nutrition specialist.

Dr. Kim is always seeking the latest and newest ways to help people with weight loss, athletic performance and healthy eating. He has a deep connection with MMA fighters, NFL athletes, and other professional athletes. He is at the forefront of breaking science with Muscle Pharm Sports Science and Research Center. His goal is to make living healthier for everyone, one meal at a time.


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healthRecent Health News
  
High Dietary Antioxidant Intake Might Cut Pancreatic Cancer Risk



Increasing dietary intake of the antioxidant vitamins C, E, and selenium could help cut the risk of developing pancreatic cancer by up to two thirds, suggests research published online in the journal Gut.

If the association turns out to be causal, one in 12 of these cancers might be prevented, suggest the researchers, who are leading the Norfolk arm of the European Prospective Investigation of Cancer (EPIC) study.

Cancer of the pancreas kills more than a quarter of a million people every year around the world. And 7500 people are diagnosed with the disease every year in the UK, where it is the six commonest cause of cancer death.

The disease has the worst prognosis of any cancer, with just 3% of people surviving beyond five years. Genes, smoking, and type 2 diabetes are all risk factors, but diet is also thought to have a role, and may explain why rates vary so much from country to country, say the authors.

The researchers tracked the health of more than 23,500 40 to 74-year-olds, who had entered the Norfolk arm of the EPIC study between 1993-and 1997.

Each participant filled in a comprehensive food diary, detailing the types and amount of every food they ate for 7 days, as well as the methods they used to prepare it.

Each entry in the food diary was matched to one of 11,000 food items, and the nutrient values calculated using a specially designed computer program (DINER).

Forty nine people (55% men) developed pancreatic cancer within 10 years of entering the study. This increased to 86 (44% men) by 2010. On average, they survived 6 months after diagnosis.

The nutrient intakes of those diagnosed with the disease within 10 years of entering EPIC were compared with those of almost 4,000 healthy people to see if there were any differences.

The analysis showed that a weekly intake of selenium in the top 25% of consumption roughly halved their risk of developing pancreatic cancer compared with those whose intake was in the bottom 25%.

And those whose vitamins C, E, and selenium intake was in the top 25% of consumption were 67% less likely to develop pancreatic cancer than those who were in the bottom 25%.

If the link turns out to be causal, that would add up to the prevention of more than one in 12 (8%) of pancreatic cancers, calculate the authors.

Antioxidants may neutralize the harmful by-products of metabolism and normal cell activity - free radicals - and curb genetically programmed influences, as well as stimulating the immune system response, explain the authors.

Other trials using antioxidant supplements have not produced such encouraging results, but this may be because food sources of these nutrients may behave differently from those found in supplements, they say.

"If a causal association is confirmed by reporting consistent findings from other epidemiological studies, then population based dietary recommendations may help to prevent pancreatic cancer," they conclude.


BMJ-British Medical Journal. "High dietary antioxidant intake might cut pancreatic cancer risk." ScienceDaily, 23 Jul. 2012. Web. 6 Aug. 2012. 
 
Recipe Corner

Rabbit Apricot Skewers   

 

Rabbit Apricot Skewers
Ingredients:
  • 3 Boneless Rabbit Striploins, cut into 1 inch pieces 
  • 4 apricots, cut into fourths 
  • 3 tablespoons olive oil 
  • 1 tablespoon apple cider vinegar 
  • 3 garlic cloves, minced 
  • 1 teaspoon raw honey 
  • juice of 1 lemon 
  • 1 teaspoon dried parsley 
  • 1 teaspoon dried thyme 
  • 1/2 teaspoon dried rosemary, chopped 
  • salt and pepper, to taste 
  • 5-6 skewers metal or wooden (wooden should be soaked in water for 30+min before grilling)    

Directions:

  1. Marinating is your best friend here people. The longer you marinate, the better it tastes. Promise. I marinated mine for 3 days. Because I was lazy mainly.  
  2. In a large bowl or large tupperware container, add all of your ingredients other than your rabbit and apricots. Whisk together.  
  3. Chop up your rabbit into pieces and place in your bowl. Mix to combine. Cover and place in the fridge for 2+ hours. The longer, the better. Pure science.    
  4. Once your rabbit has marinated, take out of fridge to settle to room temperature. For about 20 minutes. Or don't, whatever.  
  5. At this point, you'll probably want to heat up your grill.  
  6. Use your metal or wooden skewers to place a piece of rabbit on (careful of your fingers. don't say I didn't warn you), then a 1/4 of an apricot, then another piece of rabbit and another piece of apricot. I put 4 pieces of rabbit and 3 pieces of apricot on each skewer to make 5 skewers total, but you can do whatever you want. You're such a stud, you call the rules.  
  7. Place kabobs on grill. Turn after about 3 minutes and let cook for another 3 minutes, or until cooked through. (Time on the grill will differ depending on the size of the rabbit pieces).  
  8. EAT THEM! So delicious and nutritious.

    Notes: If you have fresh herbs on hand, use those. I just used dried because it was all that was in my kitchen.  

___________________________________  

 

Recipe and photo compliments of PaleOMG.  For more paleo-inspired fare and priceless life lessons be sure to visit Juli's website.  If you are a blogger or food artist and would like to see your recipes published simply email them to recipes@grasslandbeef.com.

 

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Customer Feedback

RibeyeSteak I was a vegan for 26 years and was 60 pounds overweight.  In November, 2011, I discovered HCG, which strongly suggests eating meat as part of the obesity curing program from Pounds and Inches by Dr. Simeon, who developed the HCG protocol to cure obesity.  Since I had bought into the idea that veganism was the healthiest way to eat, I found myself extremely skeptical.  After beginning the HCG protocol, and eating my first beef steak in 26 years, I realized I felt energized and that something in the meat really made a difference.

I have continued to eat meat, fish and poultry since then and have dropped 42 pounds!  People just assume that lower calories will make a person thinner but I am proof that this is untrue.  I read some of your Paleo links a while ago but felt I couldn't justify the cost of eating grass-fed products.  However, today I ordered everything from your company to stock up my freezer!  I have realized that the cost for grass-fed is well worth the money and that your prices are more than reasonable compared to that of my local Whole Foods market.

I am writing to let you know that I am a new customer and I am convinced that your products hold the key to America's obesity crisis and the end of the Food Industry as we know it!  I look forward to your continued success and the amazing growth your company must be experiencing as so many health-minded people jump on board and choose to eat well at home instead of eating poorly at a restaurant that serves conventional foods!

I am the owner of a raw food vegan cafe.  It is currently for sale.  When it sells, I will be moving to Santa Fe, New Mexico.  At that time, I may endeavor into another cafe, but this time it will be Paleo!  I look forward to growing my business with your products!  

Bright blessings to you this Lughnassah, the earth holiday of harvest and celebration!

Be well,
Denise

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About U.S. Wellness Meats


U.S. Wellness Meats was founded on
US Wellness Cattle
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.


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On Sale!
Corned Flatiron

The following delicious sale items will expire at 10 PM CST Saturday August 18, 2012.

   

Corned Beef Flatiron

- 2 lbs

 

Free Range Chicken Backs

- 2.5 lbs 

 

Vitamin D3 in Wild Salmon Oil

- 180 softgels

 

100% Kona Coffee

- 4 oz

 

Volume Discounts

 

TriTip Steaks

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