We've been busy making bacon this week! Our famous Sugar-Free Beef Bacon
, and Sugar-Free Canadian Bacon
both restocked this week. We're still making more of our famous Pork Bacon
and will have a small batch restocking this coming Monday, August 11 and another batch the following Monday.
We are very honored to introduce Sarah Ballantyne, author of the very popular blog The Paleo Mom
, as our feature chef
this month! She has created some delicious recipes that you can find on our homepage, and will also be featured in our upcoming newsletters. Be sure to read her interview
for more details and cooking tips!
If you haven't tried our custom-made Beef Gelatin
yet, you've been missing out. Loaded with nutrients and heart-healthy marrow, our gelatin is also full of flavor! It's tasty enough to drink straight, or add to any of your favorite roast, stew, soup or skillet recipes. Now is a great time to stock up, as the 14 oz cups of Beef Gelatin
are on sale
this week. We also have a new Chicken Gelatin
recipe, that is just as delicious!
Here's your chance to win this week! Our friends at Paleo Living Magazine
are giving away a $75 US Wellness Meats gift certificate - head over to their website
now to get signed up. Be sure to stay tuned to Facebook
for all of our latest contests, giveaways and events!
We've been enjoying warm days and calm nights here in Northeast Missouri. We hope all of the schoolkids and teachers are enjoying their last few dog days of summer before school starts again!
John, Lee Ann, Tressa, Jennifer, Amanda and Laura on behalf of the farm families of U.S. Wellness Meats
Recent Health News|
Five Daily Portions of Fruit & Vegetables May Be Enough to Lower Risk of Early Death
Eating five daily portions of fruit and vegetables is associated with a lower risk of death from any cause, particularly from cardiovascular disease, but beyond five portions appears to have no further effect, finds a new study.
These results conflict with a recent study published in BMJ's Journal of Epidemiology and Community Health suggesting that seven or more daily portions of fruits and vegetables were linked to lowest risk of death.
There is growing evidence that increasing fruit and vegetable consumption is related to a lower risk of death from cardiovascular disease and cancer. However, the results are not entirely consistent.
So a team of researchers based in China and the United States decided to examine the association between fruit and vegetable intake and risk of all-cause, cardiovascular, and cancer deaths.
They analyzed the results of sixteen studies involving a total of 833,234 participants and 56,423 deaths. Differences in study design and quality were taken into account to minimize bias. Higher consumption of fruit and vegetables was significantly associated with a lower risk of death from all causes, particularly from cardiovascular diseases.
Average risk of death from all causes was reduced by 5% for each additional daily serving of fruit and vegetables, while risk of cardiovascular death was reduced by 4 percent for each additional daily serving of fruit and vegetables.
But the researchers identified a threshold around five servings per day, after which the risk of death did not reduce further.
In contrast, higher consumption of fruit and vegetables was not appreciably associated with risk of death from cancer. The researchers suggest that, as well as advice to eat adequate amounts of fruit and vegetables, the adverse effects of obesity, physical inactivity, smoking and high alcohol intake on cancer risk should be further emphasized.
The researchers say their study "provides further evidence that a higher consumption of fruits and vegetables is associated with a lower risk of mortality from all causes, particularly from cardiovascular diseases. The results support current recommendations to increase consumption of fruits and vegetables to promote health and longevity."
BMJ-British Medical Journal. "Five daily portions of fruit and vegetables may be enough to lower risk of early death." ScienceDaily. ScienceDaily, 29 July 2014. <www.sciencedaily.com/releases/2014/07/140729224918.htm>.
(In reference to our beef tallow):
OMG! This is the GREATEST STUFF EVER!
I'm slathering it on everything!
2 tbsp butter, divided
1 onion, coarsely chopped
1 carrot, coarsely chopped
1/4 cup white wine
4 cups ham stock (or 2 cups each chicken and beef stocks)
~24oz frozen sweet peas (depending on how thick you like your soup)
1 lb ham (I used US Wellness Meats Canadian Bacon ends), coarsely chopped
salt and pepper to taste (about 1/2 tsp each)
- In a saucepan, melt 1 tbsp of the butter over medium heat for a minute, then add the onion and carrot. Sauté until softened, about 6 minutes, stirring often. Pour in the white wine and reduce until the wine is almost evaporated, about 4 minutes.
- Stir in the ham stock and bring to a simmer. Simmer for 4 minutes to allow the flavors to marry, then add in the peas. Return to a simmer and continue to cook until the peas are tender but before they turn dark green, about 7 minutes.
- As the peas cook, brown your ham a little. Melt the remaining 1 tbsp of butter in a skillet over medium heat, then add the ham. Sauté until browned and crispy, turning every couple of minutes, about 6 minutes altogether. Remove from heat.
- Once the peas are soft, transfer the soup to a blender and blend until smooth. Alternatively, use an immersion blender if you have one.
- Finally, return the soup to the saucepan and add all but a small handful of the ham; add salt and pepper to taste. The amount of salt you add will depend on on the saltiness of your broth and the ham. Once the soup tastes delicious, divide the soup into bowls and top with the remaining ham pieces, then serve.
*If you don't have ham broth/stock on you, never fear: a combination of chicken and beef broths works surprisingly well.
*Some people like to add other dynamics to their soup right before serving, like a drizzle of olive oil, chopped chives, or a bit of cream. All of those are great additions if you're up for it.
This recipe and photo are courtesy of our good friend, chef and master photographer Russ Crandall, author of the popular paleo blog The Domestic Man, and the new cookbook The Ancestral Table. If you are a blogger or food artist and would like to see your recipes published simply email us.
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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.
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:
U.S. Wellness Meats
Toll Free: (877) 383-0051