US Wellness News Alert
 
How Much Meat Should We Eat?  





 
July 15, 2012
Monticello, Missouri
  

Dear John,    

090715-9

 

July is flying by here at US Wellness Meats!  We want to thank all of our dedicated customers for keeping us plenty busy throughout this first half of 2012.  We truly enjoy working with each and every one of you and appreciate your patronage!  

 

Did we evolve to eat meat?  If so, how much?  The paleo diet is gaining popularity by leaps and bounds, and there are countless blogs, cookbooks, and websites full of information on how to incorporate this type of diet.  It has started to gain the attention of the medical community and it seems people either love it or hate it.  Everyone is entitled to their own opinion, but there is no doubt that it is changing lives.  We love reading the Success Stories at Mark's Daily Apple.  The transformations some people have made are remarkable.  Some people follow paleo religiously, while others have found what works for them and modify it to fit their needs.  NPR recently caught up with our friend John Durant, a modern-day caveman, who explains his diet choices and why it works for him.  Read the full article here for more insights and opinions on the rising popularity of paleo.   

 

Speaking of paleo controversy - many have compared the paleo diet to the teachings of Dr. Weston A. Price.  We are dedicated supporters of the Weston A. Price Foundation, look forward to their conference every year and take great pride in being able to provide nutrient-dense WAP favorites such as Braunschweiger, Liverwurst and Headcheese.  So this recent post by author Stan Fishman really caught our eye.  His assessment of the Paleo, Primal and Price lifestyles compares and contrasts the differing styles in an easy-to-understand way.  There are many similarities between these diets and many consumers have found ways to successfully blend the three for a truly healthy lifestyle.  

 

Are you one of the many consumers that suffers from gluten-intolerance?  The number of people with these symptoms seems to be growing, and we do our best to promote gluten-free recipes whenever we can.  This is one of the many reasons we were so excited for Danielle Walker from Against All Grain to be our July feature chef.  She is an amazing chef and her food photos will make your mouth water.  She can take the most traditional foods, cut the gluten, and make an incredible meal.  Be sure to read her informative interview, then check out her recipe page for some unique summer recipes including amazing meat lovers gluten-free pizza!    

 

Looking for a new summer salad topper?  The wild-caught canned salmon has amazing flavor and is packed with anti-inflammatory omega-3 fatty acids.  Salmon is a super food that many Americans sadly don't consume enough of.  The canned salmon is shelf stable and a very tasty snack item or perfect for an easy lunch on the go.  Lucky for you, it is on sale this week only! 

  

Thank You, 

John, Lee Ann, Tressa, Jennifer, Amanda and Laura 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
UPDATES: MORE TURKEY JERKY!
ASK THE DOCTOR: HOW MANY MEALS?
HEALTH NEWS: RATE OF SEVERE ALLERGIC REACTIONS IN KIDS
RECIPE CORNER: CINNAMMON BACON BACKYARD SWEET POTATOES
CUSTOMER COMMENTS: "SO AMAZING!"
FARM PHOTOS: HAPPY CATTLE!
CUSTOMER INFO
ABOUT US

Inventory Updatesinventory 


The following items restocked: Plain Turkey Jerky    

  

Ask The Doctor 

Question and Answer Column

 

MichaelKim

Hello Dr. Kim,

I have bounced around from diet to diet for the last 10 years how - low carb, low fat, atkins, weight watchers, I've tried them all.  My sister has been eating 6-8 small meals per day instead of three normal meals per day, and keeps telling me I should start doing the same since it has helped her lose a few pounds and she can eat whenever she wants.  What do you think?

Thanks,
Sara K.

_____________________________________ 

 

Dear Sara,

I'm a huge fan of constantly feeding your body throughout the day. I enjoy this way of eating. I don't necessarily consider it a diet but a way of eating. I eat three meals just like you mentioned. I have a solid breakfast, lunch, and dinner. I have some snacks in between which are either protein-loaded or fat-loaded depending on where I am on my schedule. Out of all the diets you have tried, I am not the biggest fan of the low fat. I think fat is necessary and a beautiful thing. It also tastes great! I think with whatever way you choose to eat, I would incorporate exercise. Exercise helps build lean muscle, ramps up your metabolism, and keeps your heart moving. You should try this out and see if it works for you. Remember, if your snacks are filled with carbs, it really doesn't matter if you are eating 6-8 small meals, especially if your body holds onto weight when you eat carbs.

There are some caveats to the way your sister eats. I would not eat whatever or whenever I wanted. I would have it regimented if my goal is to lose weight. I would make sure I am on a schedule and that for the period of weight loss I would be eating low processed carbs.  You can't completely deplete carbs because of your vegetable intake but you can cut out the candy, ice cream, juices, etc. I would probably not eat after dinner either. I would add a solid EFA supplement like Alpha Omegas.  I don't know if you have ever heard of this but I am a believer in shocking the system once in a while. I would definitely add in some intermittent fasting one day every other week to start. While you are on this, you will be eating minimally and having some amino acids to fuel you. You can pick up these aminos in the form of MR and Muscle Synthesis. I would take these 4-5 times a day and do this if weight loss for this period of time is your goal.

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
Milk
 
Rate of Severe Reactions Higher Than Thought in Young Children With Food Allergies




Young children with allergies to milk and egg experience reactions to these and other foods more often than researchers had expected, a study reports. The study also found that severe and potentially life-threatening reactions in a significant number of these children occur and that some caregivers are hesitant to give such children epinephrine, a medication that reverses the symptoms of such reactions and can save lives.

"This study reinforces the importance of doctors, parents and other caregivers working together to be even more vigilant in managing food allergy in children," said Anthony S. Fauci, M.D., director of the National Institute of Allergy and Infectious Diseases (NIAID), part of the National Institutes of Health.

The study results appear online in the June 25 issue of Pediatrics and are the latest findings from the Consortium of Food Allergy Research (CoFAR), a network established by NIAID to conduct clinical trials, observational studies and basic research to better understand and treat food allergy.

The research is part of an ongoing CoFAR observational study that enrolled 512 infants aged 3 to 15 months who at study entry were allergic to milk or egg, or who were likely to be allergic, based on a positive skin test and the presence of moderate-to-severe eczema, a chronic skin condition. The investigators are carefully following these children to see whether their allergies resolve or if new allergies, particularly peanut allergy, develop. The study is ongoing at research hospitals in Baltimore; Denver; Durham, N.C.; Little Rock, Ark.; and New York City.

CoFAR investigators advised parents and caregivers to avoid giving their children foods that could cause an allergic reaction. Study participants also received an emergency action plan, describing the symptoms of a severe allergic reaction to food and what to do if a child has one, along with a prescription and instructions on how to give epinephrine if a severe reaction occurred.

Data compiled from patient questionnaires and clinic visits over three years showed that 72 percent of the children had a food-allergic reaction, and that 53 percent of the children had more than one reaction, with the majority of reactions being to milk, egg or peanut. This translated into a rate of nearly 1 food-allergic reaction per child per year. Approximately 11 percent of the reactions were classified as severe and included symptoms such as swelling in the throat, difficulty breathing, a sudden drop in blood pressure, dizziness or fainting. Almost all of the severe reactions were caused by ingestion of the allergen rather than inhalation or skin contact...

Continue Reading...



Recipe Corner

Cinnamon Bacon Backyard Sweet Potatoes 

 

Cinnammon Bacon Sweet Potatoes     

 

    Ingredients:

  • 2 long skinny sweet potatoes or yams (to keep the slices the same size), thinly sliced (about 1/8-1/4 inch) 
  • 4 pieces of US Wellness Meats Nitrate Free Bacon, diced 
  • 1/2-1 teaspoon cinnamon 
  • sprinkle of salt 
  • 2 large pieces of aluminum foil  

Directions:

  1. Turn on your grill. 
  2. Lie out a large piece of aluminum. 
  3. Sprinkle a couple pieces of bacon on the foil. This will help the sweet potatoes from sticking. 
  4. Place sweet potatoes on top and spread out evenly. It's fine if they overlap, it doesn't have to be perfect. They will all cook. 
  5. Sprinkle with cinnamon, salt, and add the rest of your bacon on top. 
  6. Slightly curl up the sides of the foil, place a smaller piece of foil on top, then lock in all the sides around the foil. Like a little package. Or packet. Whatever.
  7. Place on top rack of grill and let cook for about 25-30 minutes or until they are cooked completely through and soft. If you place it on the main part of the grill (I don't know grill terms) they will cook quicker, but will more likely burn a bit.  

___________________________________  

 

Recipe and photo compliments of one of our absolute favorites, Juli at PaleOMG.  For more paleo-friendly fare and life lessons, visit her 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

Ground Lamb Thank you so much!! I really appreciate it. I just had a US Wellness ground lamb burger for lunch, and it was so amazing that I needed to make sure I stocked up! I am such a huge fan of your company, and only buy my meats/cheeses/etc. from you.

Best!
Jaime
Cleveland, OH

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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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Sincerely,

John Wood
U.S. Wellness Meats

Toll Free: (877) 383-0051 

On Sale!
Bottom Round Roast

The following delicious sale items will expire at 10 PM CST Saturday July 21, 2012.    

 

Bottom Round Roast

- 3 lbs

 

Beef Osso Buco

- 1.5 lbs

 

Raw Honey

- 16 oz 

 

Cappuccino Cashew Cream Ice Cream

- 1 pint 

 

Volume Discounts

 

Kerrygold Salted Butter

 

- 8 oz 
 
- 1.5 lbs

Delmonico Steaks
- 14 oz

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