November is flying by here at US Wellness. We are gearing up for a busy holiday season, sampling several new products, and working on restocking bacon, bones and ducks. We hope your holiday season is off to a great start, Thanksgiving will be here before we know it!Holiday Shipping Alert!
Please note, due to the holiday, our shipping schedule will be disrupted the week of Thanksgiving. We will not ship next Wednesday, since FedEx cannot deliver on Thanksgiving. We will only ship Monday and Tuesday that week. Although we strongly recommend placing an order to ship ahead of the holiday rush, if you do need an order to ship the week of Thanksgiving, please ensure your order is completed by 10:00 am CST on Tuesday, November 26.
In a surprising bit of news, we heard this past week that the FDA is taking steps to eliminate harmful trans fats
commonly found in processed foods. While many manufacturers have been reducing the amounts of trans fats used on their own, this should push those still using them to vastly reduce the quantities in our food supply. There are many different types of fats, and we do need healthy, natural fats for a balanced diet, but we are happy to see the FDA making an effort to reduce the amount of artificially produced trans fats in our foods. Not all trans fats are necessarily bad - Chris Kresser wrote a very informative article
on the benefits of naturally occurring trans fats that is worth reading.
Our Free Range Chicken Backs
are on sale
this week, and now is a great time to stock up and make a batch of chicken broth! These meaty chicken backs are sourced from free range chickens on a non-gmo diet, and are ideal for making a rich broth. Also on sale
this week are the tender New York Strip Kabobs
. Not only are these great on the grill, but they are an ideal addition to any winter soup, stew or chili.
For an endless supply of recipes, holiday meal ideas, new cookbooks, and all things bacon be sure to check us out on Pinterest
. We're always adding new recipes and ideas to our various boards.
As always, we welcome your feedback! Drop us an email
or visit us on Facebook
to let us know what's on your mind.
John, Lee Ann, Tressa, Jennifer, Amanda and Laura on behalf of the farm families of U.S. Wellness Meats
Recent Health News
People Who Eat Nuts More Than Three Times a Week Have Reduced Risk of Dying from Cancer or Cardiovascular Disease
People who eat nuts, particularly walnuts, are more likely to live longer, finds research in BioMed Central's open access journal BMC Medicine
. In a longitudinal study, researchers suggest that those who eat nuts more than three times a week have a reduced risk of dying from cancer or cardiovascular disease than non-nut eaters.
The PREDIMED nutrition trial based in Spain looked at the effect on the primary prevention of cardiovascular disease of over 7000 older people (aged 55 to 90) randomized to a Mediterranean Diet supplemented with extra virgin olive oil or nuts, compared to a control group following a low fat diet. In Mediterranean regions, nut consumption is relatively high compared to other countries. People who ate nuts tended to have a lower BMI and smaller waist. They were also less likely to smoke and were more physically active than those who rarely or never ate nuts. Nut eating was associated with a better diet in general as these people ate more vegetables, fruit and fish.
There were fewer people with type 2 diabetes or people taking medicine for hypertension in the group of people who ate the most nuts. Overall, nut eaters had a 39% lower mortality risk and walnut
eaters 45% lower -- meaning that they were less likely to die than the non-nut eaters.
People eating more than 3 servings (1 serving - 28 g) a week of nuts reduced risk of death due to cardiovascular disease by 55% and cancer by 40%. A similar effect was demonstrated for walnuts.
Prof Jordi Salas-Salvadó, from the Universitat Rovira i Virgili who led this study explained, "Quite how nuts are able prevent premature mortality is not entirely clear, nor why walnut should be better for you than other nuts. Walnuts have particularly high content of alpha-linoleic acid and phytochemicals, especially in their 'skin' both of which, along with fibre and minerals such as calcium, magnesium and potassium, may contribute to their healthy effect."
BioMed Central Limited. "People who eat nuts more than three times a week have reduced risk of dying from cancer or cardiovascular disease." ScienceDaily, 16 Jul. 2013. Web. 1 Nov. 2013.
Thanksgiving Carmelized Onion & Sausage Stuffing
- 1lb ground pork sausage
- 2 yellow onions, sliced
- 1 sweet potato or yam
- 1 container of mushrooms, roughly chopped
- 2 tablespoons white wine vinegar
- 1 cup pecans, chopped
- 2 eggs, beaten
- 1/3 cup chicken broth
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fat of choice
- 1 garlic clove, minced
- salt and pepper, to taste
- Preheat oven to 375 degrees. Cover a baking sheet with foil, throw diced sweet potatoes/yams on it, sprinkle with olive oil and salt and pepper. Bake for about 15-20 minutes or until sweet potatoes are tender, then set aside.
- While those cook, pull out a large skillet, place it under medium-high heat and place a tablespoon of fat along your minced garlic clove and your mushrooms in it to begin to cook down. Add a bit of salt and pepper and cook until soft. Once they are done cooking, add to a large bowl.
- While your mushrooms are cooking down, add a tablespoon of fat to another large skillet over medium heat and add your sliced onions. Continuously move onions around to help coat and caramelize. The caramelization will take about 10-15 minutes. Add a bit of salt and pepper, to taste.
- When your mushrooms are done cooking, add your pork sausage to the hot mushroom pan (the mushrooms have been removed at this point). Use a wooden spoon to break up sausage and cook until almost cooked through.
- Once the sausage is all done, add mixture to your mushroom bowl to cool. Now beat your eggs, add to your sausage mixture, and add your chicken broth and vinegar, along with your sweet potatoes, pecans, and chopped herbs. Mix well.
- You can now either use a 9×13 baking dish to place your stuffing in OR place on a foil-lined baking sheet. Either way will work.
- Bake at 375 degrees for about 10 minutes, then add your caramelized onions and cooked for 5 more minutes.
- Eat it up! OMG, its so good.
__________________________This recipe and photo are courtesy of Juli Bauer at PaleOMG. For more holiday recipe ideas and paleo favorites, visit her website, and be sure to pre-order a copy of her new cookbook: The Paleo Kitchen, co-authored with George Bryant of the popular paleo blog, Civilized Caveman Cooking Creations. If you are a blogger or food artist and would like to see your recipes published simply email us.
US Wellness - I've placed several orders with you over the years, and it never ceases to impress and amaze me that I can receive such high quality food that is still perfectly frozen the next day. Once again, I thank you for providing such a wonderful service. Best regards, Matt G.Santa Barbara, CA
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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, Pork, Poultry, Wild Caught Seafood, Grass-Fed Bison, Dairy Products, Raw Honey, Gourmet Rabbit
, Pre-Cooked Entrees, Snacks, and Pet Food.
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