US Wellness News Alert

Why Do You Eat Meat?





 
March 25, 2012
Monticello, Missouri
  

Dear John,    

tulips red

 

March is certainly going out like a lamb here in Northeast Missouri, we have been basking in 70 degree sunshine for the last two weeks and feel like summer is kicking off early.  Luckily we have been spared from the severe thunderstorms that have struck much of the Midwest, and we are hoping for continued calm weather.   

 

We have been fielding many questions this week as to whether we use "pink slime" in our ground beef.  No, we do not.  We also do not add any fillers, preservatives, meat glue, food dyes, etc. to our products.  Hopefully that will help calm some fears!  We sincerely appreciate your concerns and are glad to see that more and more people are paying attention to where their food comes from, and how it is processed.  If you ever have questions or concerns about our products, just drop us an email.

 

Beef has really taken a beating in the media so far this year - from meat glue to pink slime to an early death, it seems there are more and more reasons people are turning away from beef products.  While we all know that all meat is not created or processed equally, here at US Wellness we believe that beef is a healthy and integral part of any diet.  Our cattle are 100% grass-fed and finished and do not receive any starch in their diet throughout their lifetime.  What does this mean to you?

  • Higher levels of cancer-fighting CLA
    • Also a powerful muscle-builder 
  • Better ratio of omega-6:3 fatty acids
    • Helps reduce inflammation
    • Can help reduce risk of several chronic diseases 
  • Protein provides us with essential amino acids (building blocks)
    • Optimizes muscle strength and metabolism
    • High protein diet can help curb hunger 
  • Chemical-free
    • We don't add hormones
    • No GMO's allowed 

There are many groups out there that believe it is unethical to eat meat.  The New York Times is wanting to know why we think it is?  Just this week they launched an essay contest asking why is it ethical to eat meat?  We are excited to share our thoughts and encourage you to do the same.  The best essays will be published in The New York Times - so now is your chance to help spread the good word about the powerful, ethical benefits of grass-fed beef!  Even if you don't have time to write an essay, we still want to hear your thoughts - drop us an email or visit us on Facebook.  

 

Good news - we restocked all of our missing pork favorites this week.  Chops, roasts, and tenderloins are all back in the store.  We also were finally able to again offer the popular pork Italian and Polish Sausages, as well as the Natural Smoked Brats - just in time for summer grilling!  If you haven't tried our new Pork Breakfast Sausage recipe you are missing out - now coming in a one pound package, it is 100% sugar-nitrate-MSG-free, and makes some amazing sausage gravy!   

 

Our friends at Health Bent are hosting a new US Wellness giveaway - it's easy to enter and you'll be in the running for $100 worth of grass-fed goodies.  While you're there signing up, be sure to check out their impressive recipe section.  For a taste of how great their recipes are, check out the Cowboy Breakfast Skillet recipe below!

 

Spring Regards,  

John, Lee Ann, Tressa, Jennifer and Amanda 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
INVENTORY UPDATE: CORNED BEEF FAVORITES RESTOCK
DR. SERRANO, MD, MS, BC: CHRONIC INFLAMMATION
RECENT HEALTH NEWS: ADHD DIAGNOSIS ON THE RISE
FEATURED RECIPE: COWBOY BREAKFAST SKILLET
CUSTOMER COMMENTS: "HEALTHY" SNACK STICKS
FARM PHOTOS:
CUSTOMER INFO
ABOUT US WELLNESS
CONFIDENTIALITY GUARANTEE

Inventory Updatesinventory 


The following items restocked:Corned Beef Flatiron

 

Dr. Eric Serrano MD, MS, BCserrano

Question and Answer Column

Dr. Eric Serrano

 

 

Hello Dr. Serrano,  

 

I love my grassfed beef and I love reading your regular articles! My brother who is 42, about 20 pounds overweight and a smoker, looks like he's about to be diagnosed with rheumatoid arthritis. He has had gout attacks for years and recently when his knee and upper leg swelled up rather than his big toe, he saw a doctor. The doc ran blood tests and did an MRI and says it is not gout. He is waiting to see a rheumatoid doctor at the moment.  

 

In any event I feel the issue is chronic inflammation throughout his whole body. Am I right in telling him that the problem could very well be a high intake of omega six fatty acids? And that a good paleo diet would help him moderate his condition? 

 

Thanks very much.  

 

A Loyal Reader 

 

_____________________________________ 

 

Thank you for writing!    

 

We've got two separate problems here. Yes, he can still have gout, the only way to tell is by doing a blood test or aspirating the joint for crystals. You mentioned blood tests, so he might be at the beginning of RA.
 
The other problem is that the knee and the upper leg swelled, which also can be a mechanical problem besides RA.
 
He is also overweight and smoker which means he definitely has inflammation issues which he needs to fix.  The first thing I would tell your brother is to stop smoking, change his diet to exclude dairy, peanuts and wheat.  Plus, start a walking program if the x-rays are normal and then if no pain, start lifting weights.
 
In addition I would add alpha omega-3, four per day, and digestive enzymes, from Innate, clinical strength, by calling (800) 634-6342.  You can use code SER030, take three on empty stomach twice per day.
 
Regarding gout, see my previous answer for another client on my recommendations, and yes the paleo diet will be perfect for him.  

 

Good Luck, 

 

Dr. Serrano

________________________________________

 

This is a friendly reminder to email health and wellness questions on any topic to eathealthy@grasslandbeef.com for the Dr. Eric Serrano M.D. question and answer series.  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 only.  

 

Dr. Eric Serrano M.D.

475 North Hill Road

Pickerington, OH 43147-1157

Email Questions To: eathealthy@grasslandbeef.com   


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healthRecent Health News


 
Diagnosis of ADHD On the Rise 




The number of American children leaving doctors' offices with an attention
deficit hyperactivity disorder (ADHD) diagnosis has risen 66 percent in 10 years, according to a new Northwestern Medicine study. Over this same timeframe, specialists, instead of primary care physicians, have begun treating an increasing number of these young patients, the study found.

The study, which will be published in the March/April issue of the journal Academic Pediatrics, analyzed ADHD trends from 2000 to 2010 among children under the age of 18 who were diagnosed and treated by office-based physicians. Researchers analyzed changes in the diagnosis of ADHD and treatment of the disorder over this 10-year time period.

"ADHD is now a common diagnosis among children and teens," said Craig Garfield, M.D., first author of the study. "The magnitude and speed of this shift in one decade is likely due to an increased awareness of ADHD, which may have caused more physicians to recognize symptoms and diagnose the disorder."

Garfield is an assistant professor in pediatrics and medical social sciences at Northwestern University Feinberg School of Medicine and a pediatrician at Children's Memorial Hospital and Northwestern Memorial Hospital.

Symptoms of ADHD, such as trouble paying attention and controlling impulsive behaviors and being overly active, can affect children and teens both academically and socially, Garfield said.

In the past decade several important regulatory and clinical changes regarding ADHD and the medications used to treat it have occurred, yet it was unknown how these factors have affected ADHD management, Garfield said.

For the study, Garfield and his team of researchers quantified ADHD diagnosis and treatment patterns among people under 18 using the IMS Health National Disease and Therapeutic Index. This is a nationally representative sample of office-based visits and included 4,300 office-based physicians in 2010.

According to the study, in 2010, 10.4 million children and teens under age 18 were diagnosed with ADHD at physician outpatient visits, versus 6.2 million in 2000.

Researchers also found that psychostimulants have remained the most common medication prescribed to children with ADHD. Psychostimulants were used in 96 percent of treatments in 2000 and 87 percent in 2010. The exact reason for the decrease is unclear, but there was not an increase in treatment with other, substitute medications, Garfield said.

While the majority of children and teens with ADHD are still managed by primary physicians, the study found that there has been a substantial shift away from primary doctors and towards specialists, such as pediatric psychiatrists.

"Recently, there's been more public health advisories issued about problems or side effects of different ADHD medications," Garfield said. "It may be that general pediatricians are shying away from treating patients themselves and instead rely on their specialist colleagues to provide the treatment and management of these medications."

Given the short supply of psychiatrists specializing in pediatric ADHD, Garfield said this trend might make it difficult for many children to receive medical treatment of ADHD in the future.

This study was funded by the Agency for Healthcare Research and Quality and the Robert Wood Johnson Foundation.


Northwestern University. "Diagnosis of ADHD on the rise." ScienceDaily, 19 Mar. 2012. Web. 20 Mar. 2012. 

recipeFeatured Recipe

Cowboy Breakfast Skillet 

Cowboy Breakfast Skillet

Ingredients: 
  • 1 lb breakfast sausage 
  • 2 medium sweet potatoes, diced 
  • 5 eggs 
  • 1 avocado, diced 
  • handful cilantro 
  • hot sauce 
  • raw cheese, optional 
  • s & p  

Directions:

  1. Preheat your oven to 400F.
     
  2. In an oven safe skillet, we used cast iron, crumble and brown the sausage.
     
  3. Once it's brown, use a slotted spoon to remove the sausage and let it hang out while we cook the sweet potatoes. Try to reserve as much of the grease as possible.
     
  4. Toss the sweet potatoes into the sausage grease and let them get crispy and cooked through.
     
  5. Add the sausage back into the pan.
     
  6. Make a few wells in the pan-one well for each egg. Crack your eggs into the wells.
     
  7. Place the skillet in the oven. We're just baking the skillet long enough for the eggs to set, about 5 minutes.
     
  8. Now, turn the oven to broil and hit up the top side of the eggs for a few minutes, but don't let the yolk cook all the way through-unless you don't like runny yolks. But man, oh man, the runny yolks go down really nicely with the crispy sweet potatoes. Just sayin'.
     
  9. Remove the pan from the oven and douse the whole thing with avocado, cilantro and hot sauce.
     
  10. Serve by scooping out an egg, along with its neighboring goodies, with a large spoon.  

__________________________________

 


This recipe and photo are compliments of Health-Bent.  Visit their blog for a wealth of paleo-friendly recipes like this one!

 If you are a blogger or food artist and want to see your recipes published, simply email them to: blog@grasslandbeef.com
Visit our blog for many more recipes and photos!

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Customer Feedback

Snack Sticks US Wellness,

My husband likes the Jack's Links brand beef snack sticks.  He's incredibly picky with his food.  This may sound like a backwards compliment, but for him, if it tastes healthy, he won't eat it.

When he tried your snack sticks, we were both pleasantly surprised that he liked them.  He said that when he thinks of organic food or healthy food, he always still thinks of soy (which is not even remotely close to being "health food" but that's a whole 'nother story).  He's been so brainwashed by mainstream misinformation that he's completely against eating healthy, but he is now willing to eat your "healthy" beef snack sticks.

Thanks for keeping up a good, healthy business!  Your food is more of a blessing than you know!

Randi
photosUS Wellness Cattle - Northeast Missouri
120321 BC 

Strs Ex Grass
Great Gulf Coast Spring grass!
BC 120321 Strs 

Loxley-

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About U.S. Wellness Meats


U.S. Wellness Meats was founded on US Wellness CattleSeptember 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: eathealthy@grasslandbeef.com

Sincerely,

John Wood
U.S. Wellness Meats

Toll Free: (877) 383-0051

E-Mail: eathealthy@grasslandbeef.com
Phone: (877) 383-0051
On the web: http://www.uswellnessmeats.com

On Sale!
Center Cut Shoulder Roast

The following delicious sale items will expire at 10 PM CST Saturday March 31, 2012.

   

Center Cut Shoulder Roast

- 3 lbs

 

Raw Braunschweiger

- 1 lb

 

Pork Bacon Ends White-Sugar Free

- 1 lb

 

Vanilla Cashew Cream (Raw, Organic, Dairy-free)

- 1 pint

   

Volume Discount

 

Beef Franks

 

- 1 lb 
 
- 1.5 lbs 
 
- 8 oz 

 

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