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Dear John,
We are enjoying plenty of autumn
sunshine this week along with cooler temperatures. After the steamy summer we had, these cool
nights are a nice change of pace. We've had several rains over the last two weeks and our
pastures are full and green once again. The cattle are enjoying this change of scenery as much
as we are!
It's that time of year again - when the
weather starts to change it means that cold and flu season is right around the corner. There
are many steps you can take to prevent your family from catching the flu bug. Diet plays a
huge part in health, and making sure your family is eating a nutrient dense diet will play a big
role in keeping them healthy. One staple in our winter diets is
Beef Bone Broth - made with our grass-fed beef marrow
bones the stock is one of the most nutrient dense products we offer. It has long been
recommended by nutritionist and doctors alike, and we receive calls weekly from cancer patients
whose doctors are recommending bone broth. It is also an important part of the Weston A. Price
diet regimen - for more details on why it is so good for you visit their
website. We offer the
beef bone broth, but if you want to try making your
own, here is a helpful (and easy!)
recipe for chicken
broth. Our free range
chicken backs and
feet are excellent additions to any chicken broth
recipe.
Looking for more Weston A. Price
favorites? Our
Liverwurst restocked this week, and any of the organ sausages such
as
Braunschweiger or
Headcheese are a great way to sneak organ meats into your
diet. For a great dose of healthy chicken liver with a rich beef flavor try the new
Chicken Braunschweiger.
This week our best selling
New York Strip Steaks are
on sale - and this doesn't happen very
often! Now is a great time to stock up for football tailgate grilling and these will
keep in the freezer in case you want to save a few for the holidays. Our
All-Natural BBQ Sauce is also
on sale and should be a staple at any
football party!
Want to watch a
heartwarming
video about two cultures working together for the better good of both? Askinosie Chocolate
has a beautiful partnership with cocoa farmers in Tanzania and this
video
takes you to remote Tenende, Tanzania with a group of high school students from local Springfield,
MO to meet some of those farmers and to see where the rich cocoa beans are coming from. If you
have not tried their
dark and white chocolate yet, we highly
recommend it. It will make a very healthy Halloween treat or a tasty Christmas present!
We have been celebrating our
12-Year Anniversary all month here at US Wellness, and want to thank everyone
who has participated via our newsletter, blog and social media outlets. Special thanks to all
of our
Facebook Fans who have helped us hit the 15,000 mark recently - that is an
amazing feat! Congratulations to Facebook Fan Autumn J. who won the kids prize pack this
week - please contact us to claim your winnings!
We have seen a lot of changes over the
last 12 years, and want to thank all of our dedicated readers and customers who have continued to
make us their source for quality proteins. We want to make the next 12 years even better than
the first, and need your help. We want to know what we can improve on to better answer your
questions and ease your shopping experience. Head over to our
blog to leave us your thoughts
and you will be entered to win a special
prize package featuring some of
the best kept secrets in the US Wellness store. These are some of our favorite cuts that may
not be mainstays in most households, but after you try them once they usually make the
list!
Thankful
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 |
|
 Recent Health News
|
What's the
Main Cause of Obesity -
Our Genes or the Environment?
The ongoing obesity epidemic is creating an unprecedented
challenge for healthcare systems around the world, but what determines who gets fat? Two experts
debate the issue on bmj.com today.
Timothy Frayling, Professor of Human Genetics at the University of
Exeter thinks that genetic factors are the main driver for obesity in today's environment. Twin and
adoption studies show consistently that variation in body mass index has a strong genetic component,
with estimated effects of up to 70%, he says.
Studies also show that people carrying two copies of a gene
associated with obesity (the FTO gene) are, on average, heavier than those carrying two copies of
the protective version.
A recent study of over 200,000 people showed that the FTO variant had
a stronger effect in sedentary people than in those who are physically active, while studies of
physical activity in schoolchildren suggest that education may not be as important as we think, he
adds.
"Although DNA variations explain only a small percentage of the
variation in body mass index, they provide proof of principle that genetic factors influence it over
environmental factors," writes Frayling.
In conclusion, he says, genetic factors influence substantially where
you are on the body mass index scale in a given population at a given time, and evidence is
accumulating that these genetic factors may operate largely through appetite control.
He adds: "If true, plans based on changing our environment, such
as banning the sale of supersized sugary drinks, may be more successful than plans to increase
awareness through education."
But John Wilding, Professor of Medicine at the University of Liverpool
believes that changes in our environment are responsible for increasing obesity.
He acknowledges the role of genetics in the regulation of body
weight, but argues that the rapid increase in obesity seen over the past 30 years cannot be due to
genetic changes.
In contrast, the evidence that the environment has changed is
overwhelming, he says.
He points to the recent fall in the cost of energy dense foods,
alongside successful promotion by the food industry, and a decline in physical activity due to
changes in transport, technology, and the built environment as key drivers for the obesity
epidemic.
It will be important to identify genetic causes for rare cases that
may be treated, he says. However, changes to the food and physical environment are going to be
essential if we are to have a meaningful impact on the obesity epidemic.
He calls for "a radical approach ... backed by strong
legislation influencing food production and marketing, and ensuring the built environment and
transport systems are designed to encourage active living."
In summary, he says "obesity is a complex disorder with both genetic
and environmental causes. The predominant driver is environmental, and changes to the environment
will be essential if we are to tackle the current epidemic."
BMJ-British Medical Journal.
"What's the main cause of obesity -- our genes or the environment?." ScienceDaily, 12 Sep. 2012.
Web. 12 Sep. 2012.
|
Ask the Doctor - Question &
Answer Series
|  Dear Dr. Kim, I was reading an article
where you were suggestioning as to whether or not to use Sockeye Salmon or an individual Vitamin D
supplement. My young child was just tested for Vitamin D and his levels were very low although he
gets a lot of sunshine daily living in Arizona. His physician recommended 1,000 IU a day and to
retest in three months. It does not seem like enough to bring his levels up to a healthy range
considering his levels tested in the low 20's. Won't this amount just keep his levels where they are
at? Unfortunately, his insurance does not support a physician in nutrition, so
I am not sure of his accuracy on D recommendation. Do you have any suggestions to help raise his
levels? He will be starting school this year and so will be exposed to everything out there.
Thank You,Melanie________________________________
Dear Melanie, Vitamin D absorption is a fat soluble vitamin that is absorbed in the gut. The best time to
supplement your child with Vitamin D is between noon and 2:00 pm. The best one for us is the
active Vitamin D3. I would try and get a lot of my vitamin D naturally with the supplement. Fish,
eggs, and mushrooms are great sources. Is your child allergic to wheat?
Dairy? Do they have any other absorption issues when it comes to foods? There is more to the
story then just being malnourished in the Vitamin D world with the fact that your child is getting
enough sun. How is your child's vitamin E, A, & K levels? These also follow a
similar pathway as Vitamin D. This is something I would get checked by your child's pediatrician,
especially vitamin K. See if those solutions solve any of your child's issues. The next step I would
do after this is to check calcitonin levels and add some calcium. 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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| Recipe Corner | |
Caramelized Broth Brisket with
Beef Jam
Ingredients:
-
-
1-2 onions (yellow preferred), sliced
-
-
salt
-
pepper
-
Italian seasoning (or a combination of dried basil, parsley and oregano)
Directions:
- Add onions to
bottom of shallow roasting dish (I used this but any braising dish will do just as
well).
- Salt, pepper and season both sides of the brisket and place on top of the
onions.
- Roast for 90 minutes in a 350 degree oven to cook the onions.
- Add the broth, cover and
reduce heat to 325; roast for an additional 4 hours (baste the meat with the broth every 30-60
minutes, if you're able, until it's no longer a liquid).
*Enjoy a rich and savory roast
that will have you begging for more! The nutrient-dense bone broth will caramelize with the onions
and make a sweet jelly-like sauce to spread over your meat. It's BEEF JAM!
___________________________________
Recipe and photo compliments of
Paleo Parents, a very helpful blog for anyone trying to
please children on a gluten-free diet. For more dinner ideas and healthy meals for kids visit
their
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 |
 US Wellness Crew,
I am
new to braces and am STARVING! Luckily I found that high sugar options like ice cream, mashed
potatoes and yogurt aren't my only options. Your
braunschweiger and
pemmican are soft enough
to chew and be enjoyed and still ensure that I am getting plenty of fat and protein!
Thank you!
LeeAnn M.
Williamstown, MO
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US Wellness Cattle - Northeast Missouri
|
US Wellness cattle grazing lakeside on a late
summer 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:
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
|
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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