November made a chilly entrance in Northeast Missouri this
week. We've had several hard frosts this week, but have been lucky enough to have sunny days.
We hope to see many familiar faces this week at the
Wise Traditions Conference hosted by the
Weston A. Price Foundation. This is one of our favorite trade shows -
every year they are able to bring together the best and brightest in the food industry to discuss
health, nutrition, disease, preventative care, and everything related to those issues. They
have some of the best vendors and their menus are always carefully crafted. If you will be in
the Santa Clara, CA area this week please swing by, we'll have plenty of samples to share!
We are so honored to have author
Stan Fishman as our feature
chef here at US Wellness this month. Stan has authored two must-have cookbooks for any
Tender Grassfed Meat and
Tender Grassfed Barbecue. We were especially
lucky to have him answer a few questions and share his
cooking knowledge, as well as
some of his favorite grass-fed recipes. Be sure to check out this month's
recipe page for some winter
It's here! We unveiled a new ham recipe this week -
after much R&D, our pork folks settled on a clean revision to our former ham recipe. The new
Sugar-Free Ham contains only pork and sea salt, no
sugar, sweeteners, MSG or nitrates/nitrites and we are excited to add it to our menu! We
are in the process of revising several other recipes, so stay tuned for more
Need another reason to add
fish to your diet? A recent article
Natural Health Magazine caught our eye. They were suggesting
that omega-3s and Vitamin D can have quite an impact on mood, which is especially important during
cold winter months when we aren't getting as much natural sunshine. Fish oil is full of
healthy fats, and they break down all of the
reasons why it is an essential part of any diet, especially for
those with heart issues. Fatty fish, such as
sardines, will have the highest levels. Meat
from grass-fed animals such as
lamb is also an excellent
source of omega-3 fatty acids. For a heart-healthy supplement, our
Sockeye Salmon Oil is an excellent source of omega-3's as well as
Vitamins A & D3.
Thanksgiving is right around the corner, and if you haven't
ordered your turkey yet, it's not too late! We still have
range turkeys in stock in a variety of sizes. To ensure delivery before Thanksgiving with
plenty of time to thaw your bird, we highly suggest placing your order as soon as possible.
We need to have all orders in by Wednesday, November 14 by 10:00 am CST at the very latest. If
you have any questions on how to thaw or prepare your turkey - visit our
new turkey blog!
Our thoughts and prayers go out to everyone suffering from
the devastation caused by Hurricane Sandy this week. We salute all of the volunteers who
are helping dig out, clean up and rebuild in the aftermath of this massive storm. It is times
like these that bring us together as a country and we hope that togetherness continues as we enter
If you live in the Northeast and did not receive your order
this week, it is being held and scheduled to ship out Monday, November 5, as long as FedEx is up and
running again. Feel free to email us if
you have any questions.
John, Lee Ann,
Tressa, Jennifer, Amanda and Laura on behalf of the farm families of U.S. Wellness
|Grass-Fed Beef Industry
If you are a farmer or rancher raising grass-fed animals, or interested in becoming one, there
are two dates coming up you might want to write down:
November 8 - Valier, MT:
Production bull sale for
Diamond D Angus
, home of functional and efficient forage-only
raised cows and bulls in a very rugged environment near Glacier National Park. Mark DeBoo is
the third generation to carry on the Wye genetic line in the Diamond D herd. Mark's father, Don
DeBoo, went against the grain in the 70's while the Angus breed chased large frame sizes for the
feedlot industry. This old Wye niche is perfect for the 21st Century grass-fed industry.
for the online catalog.
November 9 - Sheridan, MT: Production bull
sale for 5L Red Angus,
home of the Larry & Lisa Melhoff family ranch raising balanced Red
Angus cattle in the Ruby River valley on minimal inputs with heavy culling pressure. The 5L
females are moderate-sized, good uddered, easy fleshing, structurally correct, fertile,
wedge-shaped females with plenty of body, adequate milk and calm disposition.
In short, the 5L herd has learned how to adapt and make very efficient use
of their grazing environment over many states in the USA. Contact Mr. Ron Bolze at (402)
426-2033 or (402) 321-0067 for 5 L Red Angus bull sale information.
Both of these family ranches have developed outstanding genetics for
the grass-fed beef industry and have both supported the
, an organization founded to bring together ranchers,
supportive agri-industry, and consumers working towards the grass-fed cause.
US Wellness Meats is an avid supporter of both ranches mentioned above. We are happy to see
Diamond D Angus and 5L Red Angus putting a great deal of energy into creating grass-fed genetics
that will grow very efficiently on a forage diet, yield an excellent hot carcass weight and put
mouth-watering steaks and burgers on consumer's plates.
If you have any questions or need
further contact information please drop us an email
Recent Health News|
Intake Heightens Working Memory in Healthy Young Adults
While Omega-3 essential fatty acids - found in foods
like wild fish and grass-fed livestock - are necessary for human body functioning, their effects on
the working memory of healthy young adults have not been studied until now.
In the first
study of its kind, researchers at the University of Pittsburgh have determined that healthy young
adults ages 18-25 can improve their working memory even further by increasing their Omega-3 fatty
acid intake. Their findings have been published online in PLOS One
seeing this data, I would have said it was impossible to move young healthy individuals above their
cognitive best," said Bita Moghaddam, project investigator and professor of neuroscience. "We found
that members of this population can enhance their working memory performance even further, despite
their already being at the top of their cognitive game."
Led by Rajesh Narendarn, project
principal investigator and associate professor of radiology, the Pitt research team sought healthy
young men and women from all ethnicities to boost their Omega-3 intake with supplements for six
months. They were monitored monthly through phone calls and outpatient procedures.
they began taking the supplements, all participants underwent positron emission tomography (PET)
imaging, and their blood samples were analyzed. They were then asked to perform a working memory
test in which they were shown a series of letters and numbers. The young adults had to keep track of
what appeared one, two, and three times prior, known as a simple "n-back test."
particularly interesting about the pre-supplementation n-back test was that it correlated positively
with plasma Omega-3," said Moghaddam. "This means that the Omega-3s they were getting from their
diet already positively correlated with their working memory."
After six months of taking
Lovaza - an Omega-3 supplement approved by the Federal Drug Administration - the participants were
asked to complete this series of outpatient procedures again. It was during this last stage, during
the working memory test and blood sampling, that the improved working memory of this population was
"So many of the previous studies have been done with the elderly or people with
medical conditions, leaving this unique population of young adults unaddressed," said Matthew
Muldoon, project coinvestigator and associate professor of medicine at Pitt. "But what about our
highest-functioning periods? Can we help the brain achieve its full potential by adapting our
healthy behaviors in our young adult life? We found that we absolutely can."
effects of Omega-3s on young people were a focus, the Pitt team was also hoping to determine the
brain mechanism associated with Omega-3 regulation. Previous rodent studies suggested that removing
Omega-3 from the diet might reduce dopamine storage (the neurotransmitter associated with mood as
well as working memory) and decrease density in the striatal vesicular monoamine transporter type 2
(commonly referred to as VMAT2, a protein associated with decision making). Therefore, the Pitt
researchers posited that increasing VMAT2 protein was the mechanism of action that boosted cognitive
performance. Unfortunately, PET imaging revealed this was not the case.
"It is really
interesting that diets enriched with Omega-3 fatty acid can enhance cognition in highly functional
young individuals," said Narendarn. "Nevertheless, it was a bit disappointing that our imaging
studies were unable to clarify the mechanisms by which it enhances working memory."
Ongoing animal modeling studies in the Moghaddam lab indicate that brain mechanisms that are
affected by Omega-3s may be differently influenced in adolescents and young adults than they are in
older adults. With this in mind, the Pitt team will continue to evaluate the effect of Omega-3 fatty
acids in this younger population to find the mechanism that improves cognition.
Other Pitt researchers involved in the project include William G.
Frankle, professor of psychiatry, and Neal S. Mason, research assistant professor of
University of Pittsburgh. "Omega-3
intake heightens working memory in healthy young adults." ScienceDaily, 25 Oct. 2012. Web. 25 Oct.
|Ask the Doctor - Question &
Dear Dr. Kim, What are your suggestions
for post-workout fuel? Energy drinks, protein shakes, carbs? I've been hearing a lot of
conflicting advice and wondered what your thoughts were. I understand this may vary depending
on the type and intensity of workout - but any suggestions would be appreciated.
Regards, Don M.Fort Lauderdale, FL
question. This is a dilemma that people have had for years. What people don't realize is that there
is no cookie cutter method for everyone. I think that when people read magazines and internet
articles they want an answer for everything NOW! This is nearly impossible since physiologically and
metabolically we are all so different. Don't get me wrong there are diets that will help a majority
of the population. Anyways, off of my soap box.
When it comes to post-workout fuel I
stick to a few things. Immediately post workout I am a huge fan of free form amino acids. These are
the amino acids that start off with the L. L-tyrosine, L-valine, L-isoleucine, etc. I stick to a
solid essential amino acid supplement and a solid bcaa (branched chain amino acid supplement). My
favorite ones for these products, since they are hard to find in good quality as well as in proper
dosages, are from
. You can find what you need from Scott in the form of
Muscle Synthesis and 100% MR.
I'll address the three things you mention in order. Energy
drink post workout for me is a no. What do you need the energy for? Your body is already pumped and
the blood is flowing. Do you need more caffeine? With the current generation of lifters, you are
probably on a pre-workout that has a lot of caffeine already in it. Pick a clean one. My favorite is
Musclepharms Assault and it did win pre-workout of the year this past weekend from
www.bodybuilding.com. A quarter to a half scoop of this is all I need for a good kick prior to a
butt kicking workout.
Immediately after the work out I take some branched chain amino
acids and essential amino acids. About 20-30 minutes after my workout, I take a
shake. So my schedule would go like this. Now, this is where people have
their differences on carbohydrate intake. If you are cutting weight, I probably would not have any
carbohydrates unless it is after a large volume leg day. Why add the calories after a workout if you
don't need to, right? You've basically negated the calorie burn if you take in 100g of carbs just
because everyone else says to do it. If you are bulking up, have your carbohydrates, but make
sure you are counting the grams. It will help you assess what your body reacts to and what your body
doesn't react to. When I say react, I'm talking about bloating, water retention, etc.
Remember - don't ever supplement a bad diet with supplementation. Make sure you get your awesome
meats from US Wellness. Oh man is that rare
hard to beat!
___________________________________This is a friendly reminder
to email health and wellness questions on any topic to firstname.lastname@example.org. 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.
Braised Beef Cheeks
For the Marinade:
- 2 shallots, thinly sliced
- 1 teaspoon ground pepper
- 2 sprigs of
- 3 bay leaves
- 1 cup cranberry juice (homemade
- 1 cup chicken broth (homemade preferred)
- juice of one lemon
of choice (I used one of ghee and one of palm oil)
2 marrow bones
several small carrots, cleaned and peeled
1 white sweet potato, peeled and cubed
1 purple sweet potato, peeled and cubed
a few sprigs of thyme
- Place marinade ingredients and cheeks in bowl. You can dump it all in but
I placed roughly 1/3rd of the dry ingredients in the bottom of the bowl, laid in once cheek, covered
it with 1/3rd, stacked the 2nd cheek on top of that, and then cover that cheek with the remaining
- Mix the liquids (cranberry juice, chicken broth and
lemon juice) and gently pour in the bowl. Cover the bowl and refrigerate for one to two
- Melt fat in pan or dutch oven over medium high heat.
- Place cheeks in pan and brown on each side 3-4
- Place the browned cheeks in a slow-cooker along with the marinade and
two marrow bones.
- Cook on low for 8-10 hours.
- When crock is cool enough, place in fridge for 1-2 days.
Day of Meal:
- Remove crock
from fridge and allow to come to room temp.
- Preheat oven to 450 F
- Carefully remove the cheeks to a clean plate.
(They are so tender, they may fall apart!)
- Place carrots and potatoes in Dutch oven.
- Pour juices and fat from
crock into Dutch oven over the vegetables.
- Place in oven and cook 30 minutes.
- Remove pan and place beef cheeks on top of
vegetables and cover with lid.
- Return to oven and cook until vegetables are tender and beef is
steaming, 10-15 additional minutes.
Recipe and photo compliments of
Following My Nose, an awesome blog with some
incredible recipes and photography. For more gluten-free, paleo-friendly recipe ideas be sure
to visit her
If you are a blogger or food artist and would like to see
your recipes published simply email them to
Dear US Wellness Meats,
Just wanted to
drop you all a line and let you know the
exquisite (very little left). Thank you again for everything you do and your commitment to
humane practices, excellent food and business practices.
Lewis County, MO|
US Wellness cattle grazing at sundown on a
chilly October evening.
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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:
Wild Caught Seafood,
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.
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permission of the author before copying or using this material. Address:
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Toll Free: (877) 383-0051