US Wellness News Alert

Can Omega-3's Prevent Cancer? ~ New: Sugar-Free Chorizo ~ Stew & Salmon on Sale

November 3, 2013
Monticello, Missouri

Dear John,    

  Fall Foliage
November has started off busy here at US Wellness Meats.  We are introducing several new products, selling Thanksgiving Turkeys, gearing up for some new holiday recipes, and still making bacon!

We're continuing to source more sugar-free options here at US Wellness.  The newest product comes from our good friends at Wild Idea Buffalo, and we think you will love it!  It passed R&D tests here with flying colors.  The new Bison Chorizo Sausage combines the flavorful spice mixtures of chorizo with the heart-healthy benefits of grass-fed bison, leaving us with a product that can be enjoyed at breakfast, lunch or dinner, without the sugar!   We'd love to hear your feedback- drop us an email or leave us a note on Facebook.

For a glimpse at the home of Wild Idea Buffalo, be sure to check out this week's farm photos below.

In the health section below, we found this week's article very interesting, as it is describing the effects of omega-3 fatty acids on the prevention and treatment of cancer.  CLA (conjugated linoleic acid) is another powerful nutrient found in the meat and dairy products of grazing animals, and has also been shown to block all three stages of cancer and inhibit breast cancer cell growth.  Grass-fed beef is a great source for both omega-3's and CLA, making this a staple to any healthy diet.  Fatty fish, such as salmon, are one of the best sources of omega-3 fatty acids, and our Sockeye Salmon Burgers are an easy way to get your daily dose.  Now is a great time to stock up as they are on sale this week!

Are you ready for Thanksgiving?  We have free range, organic whole turkeys in stock now, just in time for Thanksgiving dinner.   We recommend placing your order as soon as possible to ensure timely delivery and plenty of time to thaw your bird for the big day.  For thawing and cooking tips, check out our Turkey Blog

A big shout out to this year's Primal Blueprint 30-Day Challenge Grokfeast winners - Grokfeast in Chicago!  Our sincerest congratulations to this fun group and the "herd" that starred in their video.  We look forward to providing you with a "whole cow"!  We also want to congratulate Grokfeast Nashville for a wonderful effort - we're happy to see the Midwest represented so well! 

Watch Dr. Joe Mercola and Mr. Joel Salatin debate whether the federal government should mandate GMO food labeling at 8:00 PM EST on Thursday, November 7th via pay-for-view. One favors GMO labeling, and the other favors the current organic labeling system.  Purchase tickets hereWatch on your computer, droid, iPad, iPhone, and etc.  You will receive secure login information two days before the event.  


Stay tuned to all of our inventory updates, restocks, sales and specials by following us on Facebook and Twitter.  These are also easy ways to leave us any suggestions, questions or feedback - we always appreciate hearing from you!

November 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
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(573) 767-9040
Fax Number: (573) 767-5475

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In This Issue
Inventory Updates

Back in Stock: Beef Sliders
healthRecent Health News
   Poached Salmon
Fatty Acids Could Aid Cancer Prevention and Treatment

Omega-3 fatty acids, contained in oily fish such as salmon and trout, selectively inhibit growth and induce cell death in early and late-stage oral and skin cancers, according to new research from scientists at Queen Mary, University of London.

In vitro tests showed omega-3 fatty acids induced cell death in malignant and pre-malignant cells at doses which did not affect normal cells, suggesting they have the potential to be used in both the treatment and prevention of certain skin and oral cancers. Omega-3 polyunsaturated fatty acids cannot be made by humans in large quantities and so we must acquire them from our diet.

The scientists were studying a particular type of cancer called squamous-cell carcinoma (SCC). Squamous cells are the main part of the outermost layers of the skin, and SCC is one of the major forms of skin cancer. However, squamous cells also occur in the lining of the digestive tract, lungs, and other areas of the body. Oral squamous cell carcinomas (OSCC) are the sixth most common cancer worldwide and are difficult and very expensive to treat.

In the experiments, the scientists grew cell cultures in the lab from several different cells lines to which they added fatty acids. The cell lines included both malignant oral and skin SCCs, along with pre-malignant cells and normal skin and oral cells. Professor Kenneth Parkinson, Head of the Oral Cancer Research Group at Queen Mary's Institute of Dentistry, said: "We found that the omega-3 fatty acid selectively inhibited the growth of the malignant and pre-malignant cells at doses which did not affect the normal cells.

"Surprisingly, we discovered this was partly due to an over-stimulation of a key growth factor (epidermal growth factor) which triggered cell death. This is a novel mechanism of action of these fatty acids."

While previous research has linked omega-3 fatty acids with the prevention of a number of cancers, there has been very little work done on oral cancers or normal cells.

Dr Zacharoula Nikolakopoulou, carried out the research while studying her PhD at Queen Mary, under the supervision of Professor Parkinson and Professor Adina Michael-Titus, who is co-ordinating a programme of work on the protection of the nervous system with omega-3 fatty acids, in the Centre for Neuroscience and Trauma at Queen Mary's Blizard Institute.

Dr Nikolakopoulou said: "As the doses needed to kill the cancer cells do not affect normal cells, especially with one particular fatty acid we used called Eicosapentaenoic acid (EPA), there is potential for using omega-3 fatty acids in the prevention and treatment of skin and oral cancers.

"It may be that those at an increased risk of such cancers - or their recurrence - could benefit from increased omega-3 fatty acids. Moreover, as the skin and oral cancers are often easily accessible, there is the potential to deliver targeted doses locally via aerosols or gels. However further research is needed to define the appropriate therapeutic doses."

Queen Mary, University of London. "Fatty acids could aid cancer prevention and treatment." ScienceDaily, 1 Aug. 2013. Web. 25 Oct. 2013.

recipeRecipe Corner
Spaghetti Squash Quiche
Spaghetti Squash Crusted Quiche
  • 1 medium spaghetti squash (2 pounds), cut in half lengthwise 
  • 3/4 pound pork breakfast sausage 
  • 6 eggs, whisked 
  • 1/2 tablespoon dried parsley 
  • 1/2 tablespoon dried basil 
  • salt and pepper, to taste 
  • handful of sliced mushrooms (I used shiitake mushrooms) 
  • coconut oil, to grease pie plate  
  1. Preheat oven to 400 degrees. 
  2. Place spaghetti squash cut side down on a baking sheet. Bake squash for 20-25 minutes or until you can press on the outside of the squash and it gives a bit. 
  3. Once spaghetti squash is done cooking, remove from oven, scoop out the seeds and excess strings and let cool while you finish the rest of the quiche. Once spaghetti squash is cooled, use a fork to remove the threads. 
  4. Turn oven down to 350 degrees. 
  5. Place breakfast sausage in a medium pan over medium heat. Break up and cook until there is no pink left. Remove from heat and drain any excess fat, if needed. 
  6. Whisk together eggs, parsley, basil, salt and pepper in a bowl. 
  7. Pull out a pie plate and grease thoroughly with coconut oil. Add all the spaghetti squash threads to the pie plate and press down into the plate and up onto the sides. Try to make it even throughout. 
  8. Pour the eggs into the plate, then add the crumbled sausage, on top with sliced mushrooms. Sprinkle with a bit more salt on top. 
  9. Place in oven to bake for 30-35 minutes at 350 degrees or until eggs are cooked through in the middle. 
  10. Let rest before cutting into it. 
  11. Breakfast, lunch, and dinner is served!  

This recipe and photo are courtesy of Juli Bauer at PaleOMG.   For more easy paleo recipes, CrossFit reports, and general life advice be sure to visit her entertaining blogIf you are a blogger or food artist and would like to see your recipes published simply email us.
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CustomerCommentsCustomer Feedback
Kabobs Hi,
I have received the order as expected.  I am extremely happy with the order, assistance, and shipping that was provided.  I am planning on making another order shortly from your company.  I am recommending your company highly to my friends.  Thank you so much for everything.
An extremely happy customer,
Audrey R.

photosUS Wellness Meats - Wild Idea Buffalo   

Wild Idea Buffalo

These unique shots are from the Wild Idea Buffalo ranch, the source of our new Bison Chorizo Sausage


Wild Idea Buffalo

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About U.S. Wellness Meats

U.S. Wellness Meats was founded on
US Wellness Cattle
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.

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John Wood
U.S. Wellness Meats

Toll Free: (877) 383-0051 

On Sale Now
Sale items expire at 10 pm CST on Saturday, November 9, 2013.

Stew Beef
- 1 lb

Hickory Smoked Beef Ribs
- 1 lb

Sockeye Salmon Burgers
- 4 oz

Hot Jack Goat Cheese
- 8 oz
Volume Discounts

TriTip Steaks

Tri Tip Steak
- 6 oz
New York Strip Steak
- 14 oz

Whey Protein
- Natural Cocoa
- 600 g

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