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Dear John,
We've had a busy week here at US Wellness
catching up after Memorial Day weekend. We appreciate your patience as we
have restocked many of our most popular products this week -
tallow pails,
marrow bones, and
pet burger are all back in stock
now, among many others.
As we head into June this weekend, we
continue to be grateful for a gorgeous early spring here in Northeast Missouri,
and are looking forward to a prosperous summer! Our cattle are enjoying
this weather also, catch a glimpse of our local scenery in the
farm photos below.
To kick off summer grilling, our
best-selling
75% Lean Ground Beef is
on sale this week. Be sure to take advantage of the sale price, as it
doesn't go on sale very often! If you are looking for new grilling ideas,
we highly recommend Stan Fishman's book:
Tender Grassfed Barbecue. He
has personally tested and approved all cooking times and temperatures, using our
grass-fed beef in many of the recipes. Try one of his unique recipes, like
the Top Sirloin Steak with Korean Flavors, in our
recipe corner below.
As many of you know, we have eagerly been
awaiting the release of
It Starts With Food, the first
book release by Dallas and Melissa Hartwig of
Whole9. So we were pleasantly surprised when a preview
copy showed up in our office this week! This is one of those books that is
going to change people's lives and we highly recommend grabbing a copy before
they are sold out! Check out the
preview on their blog for a sneak peak of the book today.
For more great summer reads, check out
our
Pinterest board - we've got links to some of
our
favorite cookbooks,
healthy reading,
tons of recipes, and a whole board dedicated to
bacon!
Don't forget about Dad! Father's
Day is right around the corner, and this happens to be perfect timing for a
fresh chilled beef shipment. To learn more about this
premium product, check out the
Fresh Chilled FAQ Blog. Our next deadline for fresh beef orders is
this Friday, June 8. All orders will ship Wednesday, June 13, just in time
for Father's Day. Maybe Dad will grill up some fresh steaks for the
family!
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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The
following items restocked:
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Ask The Doctor
Question and
Answer Column
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Hello Dr. Kim,
I'm a dialysis patient. Are there any foods that I should avoid?
Is there a special diet for people like me? I have tried to increase my
protein intake and limit carbs, however I just don't have much of an appetite
sometimes. I have been reading more about the Weston Price group and
trying to get more healthy fats in my diet also. Any advice you can
share would be appreciated.
Thank you,
Chris Smith
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Dear Chris,
I love
the questions that bring complicated patients into the online world and
possibly assist others with the same concerns. I have a few questions for you
as well - How often do you dialyze? I assume you are a three times a week,
either a m/w/f, or a t/th/sat dialyzer. I have been studying your case and the
first thing that came to my mind was, this guy could possibly eat everything
he wants because you are already on dialysis. But dialysis patients are a
special case. Not only do you get cleaned from the heavy imbalances in your
micro and macronutrients but dialysis itself is a very draining process.
I have been reading some articles and have come across a few that say
that you should be taking a higher increase in protein because of your
dialysis. Have you been losing weight? Are you on a phosphorous binder? I also
have been pushing towards a higher good protein diet. If you can stay away
from protein supplementation I would, unless your protein intake becomes so
low you can't help but be on one. You are at the right place for the best
protein sources here at US Wellness. Nothing beats the grass fed meat here. I
would start and push for about 1.2 grams/lb and see how you feel.
If you are currently feeling weak this is probably secondary to your dialysis
and also your body getting weak from loss of weight/muscle. This is when you
need to feed your body. Feed it with good proteins. There is one mineral you
will need to watch your intake and that is potassium and this is due to its
effects on the heart. This part of your diet you would need to talk to your
nephrologist since I do not know your baseline numbers and how fast your
potassium climbs. Also, in reference to your weakness, you may add some
B12 injections. This has shown to help with energy and the overall well being
while on dialysis. There has also been studies showing the low levels of B12
while on dialysis.
You asked about a good source of fat. The fat
that you get from the meats at US Wellness will do you great. However, good
fat supplementation from Alpha Omega from Infinity Fitness will have all the
right fats for you including olive oil, fish oil, and my favorite, avocado
oil. They also carry two great amino acid products in MR and MS which you
should add on after you make these initial changes to your diet.
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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One Cause of Fatty Deposits in the Hearts of Diabetes Patients Settled
The impaired substrate metabolism of diabetes patients is often expressed in
an increase in fatty deposits in the cells of the heart muscle. Until now, the
exact cause of this was unknown. Now, researchers at the MedUni Vienna in the
Division of Endocrinology and Metabolism of MedUni Vienna in cooperation with
the MR Centre of Excellence Vienna have shown that high blood sugar in
combination with high levels of insulin - not an influx of fats - results in
such deposits within a few hours. This could form the basis for even more
heart-friendly treatments of diabetes patients, especially in the early stages
of the disease.
In the study, published in the respected American
journal
Diabetes, 18 healthy women and men were given a large amount of grape
sugar intravenously. "Within as few as six hours, the glucose already caused
clearly visible fatty deposits in the heart. The injection of grape sugar, in
combination with the release of insulin caused by the sugar, resulted in an
overexertion of the heart's metabolism", said the study's director, Michael
Krebs of the University Department of Internal Medicine III. This proves that
fatty deposits can occur without the direct influx of fats.
This
was made visible for the first time using magnetic resonance imaging and
spectroscopy. "This method makes it possible to observe the beating heart, not
only as it works, but non-invasively and without ionizing radiation as it
metabolizes energy", explained Martin Krssak (University Department of
Internal Medicine III).
In Austria alone, around 500,000 people are
affected by diabetes. "The first diagnosis usually occurs by accident and on
average five years too late", said Krebs. Most patients with diabetes die of
heart diseases. "Our data show that the foundation for damage can be laid
early on, especially in patients with high blood sugar and hyperinsulinemia -
an elevated insulin level - during prediabetes and early diabetes." Building
on these new findings in relation to elevated blood sugar (hyperglycemia) and
hyperinsulinemia, MedUni Vienna is conducting studies that should help to make
the treatment of diabetes patients even more heart-friendly.
Resource: Medical University of Vienna. "One cause of fatty deposits in the
hearts of diabetes patients settled." ScienceDaily, 16 Apr. 2012. Web. 23
May 2012. |
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Featured
Recipe |
Top Sirloin Steak with Korean
Flavors
The Korean genius for seasoning barbecued beef is usually applied
to small, quickly cooked slices of meat. I have found that these seasonings
work very well with a nice, thick steak, especially on the barbecue. I have
substituted naturally fermented fish sauce for soy sauce and organic Grade B
maple syrup for other sweeteners. The wood flavors from the barbecue
and this marinade work beautifully together, giving nice, slightly exotic
flavor to the tender meat. Ingredients:
For the Marinade:
-
1 (1 inch) piece organic ginger, crushed and finely chopped
- 2 large cloves organic garlic, finely
chopped
- 2
organic green onions, finely chopped
- 1 tablespoon Thai fish sauce
- 1 tablespoon organic Grade B maple syrup
- 2
tablespoons unrefined organic toasted sesame oil
- 1 teaspoon freshly ground organic black pepper
Directions:
-
At least 1 hour before you plan to cook the steak, make the marinade by
combining all ingredients and stirring well.
- Place the steak in a glass bowl, and coat all surfaces of the meat with
the marinade, pressing the chopped vegetables into the meat with the back of a
spoon. Let rest at room temperature for 1 hour. At this point, you can cook
the meat or refrigerate it overnight.
- If
you refrigerated the meat, take it out of the refrigerator at least an hour
before cooking, so it can come to room temperature.
- Build a charcoal fire on one side of the cooker only. Bring your cooker to
medium high heat, with all vents fully open. When the cooker is ready, scrape
the marinade off the meat with a spoon, and place the steak in front of, but
not over, the heat source. Cover, and cook for 5 to 8 minutes on each side,
depending on how you like your steak.
- Serve and enjoy the exotic
Korean flavors.
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| Customer Feedback |
Okay, you shipped it yesterday, and
we got it today... that's awesome, since we live in Washington state!
The meat was all still frozen SOLID... I'm impressed. It also all looks very,
very high quality. I'm really excited to try it.
I should mention
that, up until a couple of weeks ago, I have been a vegan for over 6 years.
Since I had not gained the health benefits I had hoped for, I am now embarking
on Paleo/Primal. Yes, this is a huge change for me (more for my husband! he's
not nearly as excited about your yummy looking stuff), but hopefully, this
will help our health.
Thank you, again, for the incredibly fast
shipping and great looking stuff!
René F.
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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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Confidentiality Guarantee
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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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