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Dear John,
Greetings from hot and dry Missouri this week. We had another week of record high temperatures - according to the National Weather Service as of this past Wednesday, St. Louis, MO has a record eleven days with a high temperature of at least 105 degrees. This weather has been affecting livestock and crops all across the state and the Midwest. Unfortunately it's not only the Midwest that is suffering - we haven't seen this much of the country affected by drought in nearly 60 years. This drought footprint map is stunning, and shows exactly how many people are affected. We do still have some green pastures, and have moved some cattle around to better climates and more grass. Our thoughts and prayers go out to farmers around the country struggling to deal with these tough weather conditions.
On a lighter note - it's a great week to stock up on steaks. The best selling NY Strip Steak is on sale this week and makes a great addition to any summer barbecue. For more steak savings, you can always save by buying in bulk. Stock up on summer favorites such as Sirloins, Flanks and T-Bones and take advantage of the 10% volume discount!
Is wheat addictive? Is that why so many Americans are on carb-overload? They can't kick the habit? What technically makes a substance 'addictive'? Mark's Daily Apple breaks down this question and offers some very good thinking points.
If you're one of the many on carb-overload and are ready for a change but don't know where to start we highly recommend the 30 Day Intro to Paleo eBook, by our good friends Hayley and Bill at the Food Lovers Kitchen. They are paleo experts and have put together this easy-to-read and understand manual to guide you through the important first month of paleo. If you are ready to change your diet and improve your life here is where to start - and it's only $15!
Speaking of good reads, we were excited to receive a preview copy of Practical Paleo in the mail this week. All we can say is WOW. This book is packed with meal guides, nutrition plans and tons of recipes to help you achieve the best health possible. Author Diane Sanfilippo, BS of Balanced Bites is a Certified Nutrition Consultant and C.H.E.K. Holistic Lifestyle Coach, and shares her wealth of knowledge through this book to help readers manage a myriad of health issues. If you need more reasons to pre-order your copy today, check out some of the paleo professionals who have read it and given rave reviews!
Coming up: the second annual Ancestral Health Symposium will be held August 9-11, 2012 on the Harvard campus in Cambridge, MA. We hope you have already got your tickets because this amazing experience is fully booked already. However, it's not too late to add your name to the wait list or there are some banquet tickets still available. We'll be there with plenty of paleo-friendly fare and look forward to seeing some familiar faces!
Looking for some creative new summer recipes? Our Pinterest board continues to grow and has some amazing recipe posts, as well as some of our favorite cookbooks and reading suggestions. Check it out today!
Summer Regards,
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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| Inventory Updates | 
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Ask The Doctor
Question and Answer Column
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Hello Dr. Kim,
I started Weight Watchers in January and have lost 15 pounds since the first of the year. It has been a struggle for me counting calories and points at every meal. I have been hearing a lot of my colleagues talk about the paleo diet, which sounds like it might be a lot easier to follow. So my question is which is more important - counting points or counting carbs? Or is it more important to just cut the carbs?
Thanks in advance,
Judith S.
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Dear Judith,
When I hear a group of people talking about paleo and thinking it is the greatest thing since white rice (I'm Korean) I immediately think of CrossFit. It truly matters how your body reacts to and responds to certain foods. There is no cure all end all in diets. People always ask this question to me. I tell them that every case is individual. There is a general format I follow based on experience but to say one is better then the other is a little premature.
Paleo diet has a few things about it that I love. I love eating meat. Steaks, links, pork, chicken, etc. I also love the raw food aspect of Paleo. However, if you are an endurance athlete this type of diet would be detrimental to you. If you were a person who burns through protein as a fuel source, this would be a difficult diet to maintain weight. The reason why paleo works so well for most Americans is the way we eat - we are so carb heavy. We are so processed sugar-loaded that anything that pulls us away from that, our bodies react in a drastic way. The better question to ask is this: How are you eating on Weight Watchers? What are you eating on Weight Watchers? Did you have a larger goal than 15 lbs in 6 months? Have you been exercising? These questions are as important, if not more important, than what type of named "diet" you are on. Do you get my drift?
Counting points gives you a generic way to count portions, or portion control. I'm not really sure how in tune it is with counting carbs since the point is fairly generic in my opinion. While on paleo you cannot cut out the carbs completely. There are veggies, fruits, grains that they promote that are carb heavy. The way I do paleo with clients that ask about it is based on what they are trying to do. I'll stick with what you are trying to do, which is losing weight. I would start off the morning with a good solid protein source, ie: eggs, sausage, bacon. My midday snacks would be veggies, or a good fat source like almond butter, cashew butter, avocado, or olive oil. My meals would also consist of veggies and a solid protein source. This will transform your body into being a fat burning machine because now you have pushed your body from producing carbohydrate enzymes to fat and protein using enzymes. Try this for a week and see how you do. I would add a few supplements in the alpha omega supplement and MR/MS from Infinity Fitness to assist in your lean body mass gain, good fat intake, and weight loss.
Good Luck,
-- Michael Kim, D.O.
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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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 Recent Health News
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Yoga May Help Stroke Survivors Improve Balance
Group yoga can improve balance in stroke survivors who no longer receive rehabilitative care, according to new research in the American Heart Association journal Stroke.
In a small pilot study, researchers tested the potential benefits of yoga among chronic stroke survivors - those whose stroke occurred more than six months earlier.
"For people with chronic stroke, something like yoga in a group environment is cost effective and appears to improve motor function and balance," said Arlene Schmid, Ph.D., O.T.R., lead researcher and a rehabilitation research scientist at Roudebush Veterans Administration-Medical Center and Indiana University, Department of Occupational Therapy in Indianapolis, Ind.
The study's 47 participants, about three-quarters of them male veterans, were divided into three groups: twice-weekly group yoga for eight weeks; a "yoga-plus" group, which met twice weekly and had a relaxation recording to use at least three times a week; and a usual medical care group that did no rehabilitation.
The yoga classes, taught by a registered yoga therapist, included modified yoga postures, relaxation, and meditation. Classes grew more challenging each week.
Compared with patients in the usual-care group, those who completed yoga or yoga-plus significantly improved their balance.
Balance problems frequently last long after a person suffers a stroke, and are related to greater disability and a higher risk of falls, researchers said.
Furthermore, survivors in the yoga groups had improved scores for independence and quality of life and were less afraid of falling.
"For chronic stroke patients, even if they remain disabled, natural recovery and acute rehabilitation therapy typically ends after six months, or maybe a year," said Schmid, who is also an assistant professor of occupational therapy at Indiana University-Purdue University in Indianapolis and an investigator at the Regenstrief Institute.
Improvements after the six-month window can take longer to occur, she said, "but we know for a fact that the brain still can change. The problem is the healthcare system is not necessarily willing to pay for that change. The study demonstrated that with some assistance, even chronic stroke patients with significant paralysis on one side can manage to do modified yoga poses."
The oldest patient in the study was in his 90s. All participants had to be able to stand on their own at the study's outset.
Yoga may be more therapeutic than traditional exercise because the combination of postures, breathing and meditation may produce different effects than simple exercise, researchers said.
"However, stroke patients looking for such help might have a hard time finding qualified yoga therapists to work with," Schmid said. "Some occupational and physical therapists are integrating yoga into their practice, even though there's scant evidence at this point to support its effectiveness."
Researchers can draw only limited conclusions from the study because of its small number of participants and lack of diversity. The study also didn't have enough participants to uncover differences between the yoga and control groups. The scientists hope to conduct a larger study soon.
Researchers also noticed improvements in the mindset of patients about their disability. The participants talked about walking through a grocery store instead of using an assistive scooter, being able to take a shower and feeling inspired to visit friends.
"It has to do with the confidence of being more mobile," Schmid said. Although they took time to unfold, "these were very meaningful changes in life for people."
American Heart Association. "Yoga may help stroke survivors improve balance." ScienceDaily, 26 Jul. 2012. Web. 27 Jul. 2012.
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| Recipe Corner | |
Boeuf à la Bourguignonne (Beef Burgundy)
Stew Ingredients:
Sauce Ingredients:
Stew Directions:
- Preheat your oven to 325 degrees.
- With your oven burner set to medium, melt 2 tablespoons of bacon fat in an oven-proof casserole dish. Working quickly, sear the stew meat in several batches (so as not to crowd the pan) and set aside.
- Add carrots and additional bacon fat if needed. When the carrots are tender, remove and add onions plus more bacon fat. Cook the onions until browned and translucent.
- Add garlic and cook for ~1 minute being careful not to let it burn.
- Add the beef broth, shredded sweet potato, bouquet garni, and red wine to the pan and add back the stew meat and carrots.
- Season the stew with a little salt and pepper, cover, and in the oven for approximately 90 minutes.
- (Insert remaining 1/2 bottle of wine and 60 minutes of relaxation here)
Sauce Directions:
- When the stew has approximately 30 minutes left to cook, begin preparing the sauce by frying up the bacon in a large pan. Remove the bacon once it is cooked and add the onions to the pan. Cook the onions in the bacon fat until browned (you will be cooking them some more later, so don't worry about cooking them all the way through) and then remove the onions.
- Add the mushrooms to the pan and fry in the remaining bacon fat, adding more if needed. Once the mushrooms are browned, deglaze the pan with a cup of beef broth and pour over the onions and bacon.
- Set aside.
Stew Directions - Part 2:
- Now that the sauce is prepared, remove the stew from the oven. Using a slotted spoon, remove the meat to a separate bowl. Remove the carrots, onions, garlic, and bouquet garni and discard. Using a large kitchen sieve or strainer, strain the broth to remove any additional vegetables and seasoning.
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Add the broth back to the casserole dish and boil until the broth thickens enough to coat a spoon. Turn the head down to a low simmer and add back the stew meat, bacon, onions, and mushrooms. Bring the stew back up to a low simmer, cover, and cook for an additional 30 minutes.
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Before serving, taste the stew and season with additional salt and pepper if needed.
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Recipe and photo compliments of Fitness in an Evolutionary Direction. For more ways to live and eat like a caveman, be sure to visit the 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 |
 To Whom it May Concern,
First- I would like to state my overall and complete satisfaction I have had with your products. The pemmican is top notch. I seriously crave the liverwurst. The steaks are second to none.
Second- The ordering process is nice and simple. Plenty of products to choose from (impressive really the line up).
Third- The quickness at which I receive my ordered goods and the care taken to pack everything meticulously is not lost upon me. I have seldom ordered anything on line, let alone food.
Fourth- The one time I had a small simple issue, to be expected on occasion, the fact the president of the company takes time to call and issue an apology and resolve the issue beyond any desire or request of mine truly speaks volumes.
To some degree you have restored faith in this boy in there actually being integrous people out there running a top notch organization. I wanted to sincerely thank you for the efforts you put in daily and also to let you know that you have a life long, albeit a healthy and long life thanks in part to your products, customer.
Warmest regards,
Steve
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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 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:
Sincerely,
John Wood
U.S. Wellness Meats
Toll Free: (877) 383-0051
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