US Wellness News Alert

 Feature Farmers & New Farm Photos 
~ Steaks & Ribs on Sale ~
New Stock & Stock Recipe 




 
February 9, 2014
Monticello, Missouri
  

Dear John,    

  Snowy Trees
Another winter storm blew through this week, leaving Northeast Missouri blanketed with a heavy snow and chilly temperatures.  The groundhog sure wasn't lying when he said there would be six more weeks of winter!  We hope everyone is staying warm this weekend!

"The votes are in, and readers have chosen US Wellness Meats the best supplier of Paleo goods for the kitchen and pantry for the second year in a row." - PaleoMag

We were honored again to be named the "Best Online Food/Product Supplier" by Paleo Magazine.  Thank you to everyone who voted, and to our dedicated team of producers and processors who make this all possible!

We are very proud of all of our humble producers, who are out braving the cold weather as we speak to provide us with healthy animals and quality protein.  Starting this month, we we will be featuring our producers on our blog, so you have a better idea of where exactly your food comes from.  We encourage you to visit the blog now, for a tour down under to one of our most picturesque farms, and the home of rancher John Bruce

One of our favorite steaks is on sale this week - the 8oz New York Strip is one of our best sellers, and a very versatile cut.  New York Strips are cut from the short loin area of the animal.  Because this is a seldom used muscle, these cuts are particularly tender.  The 8oz Strip is the perfect size of steak for a salad topper or quick lunch steak, and now is a great time to stock up!

This is the time of year when folks are busy making homemade stock or broth to help keep the winter cold/flu at bay.  We are happy to say that we have finally added both chicken stock and duck stock to our menu, along with the very popular beef broth.  For a new twist on stock, be sure to see our recipe section below, featuring The Domestic Man's Lobster Stock recipe!

Be sure to check out the new recipes posted to our homepage this week by our newest feature chef, Brittany Angell.  She has authored two bestselling cookbooks, has a very popular website and truly believes 'food should be good'!  Her recipes are truly unique, and are free of corn, soy, egg, sugar & grains.  Visit our blog for delicious twists on some kid-favorites, such as Calzones and Pigs in a Blanket!

Wintery 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


Find us on Facebook
Follow us on TwitterFind us on PinterestVisit our blogView our videos on YouTube

Forward this issue  

 

In This Issue
STORE UPDATES: LIVERWURST & PEMMICAN RESTOCK!
HEALTH NEWS: MORE BENEFITS OF OMEGA-3'S
ASK THE DOC: FIGHTING DIABETES WITH DIET
RECIPE CORNER: LOBSTER STOCK
CUSTOMER COMMENTS: "WILL DEFINITELY BUY FROM AGAIN!"
FARM PHOTOS: TASSIE TOUR
CUSTOMER INFO
ABOUT US
CONFIDENTIALITY GUARANTEE
Inventory Updates

Back in Stock: Liverwurst
healthRecent Health News
   Salmon
More Benefits Emerging for One Type of Omega-3 Fatty Acid: DHA

A study of the metabolic effects of omega-3 fatty acids, especially DHA, concludes that these compounds may have an even wider range of biological impacts than previously considered, and suggests they could be of significant value in the prevention of fatty liver disease.

The research, done by scientists at Oregon State University and several other institutions, was one of the first of its type to use "metabolomics," an analysis of metabolites that reflect the many biological effects of omega-3 fatty acids on the liver. It also explored the challenges this organ faces from the "Western diet" that increasingly is linked to liver inflammation, fibrosis, cirrhosis and sometimes liver failure.

The results were surprising, researchers say.

Supplements of DHA, used at levels that are sometimes prescribed to reduce blood triglycerides, appeared to have many unanticipated effects. There were observable changes in vitamin and carbohydrate metabolism, protein and amino acid function, as well as lipid metabolism.

Supplementation with DHA partially or totally prevented metabolic damage through those pathways often linked to the Western diet -- excessive consumption of red meat, sugar, saturated fat and processed grains.

The findings were published last month in PLOS One, an online professional journal.

"We were shocked to find so many biological pathways being affected by omega-3 fatty acids," said Donald Jump, a professor in the OSU College of Public Health and Human Sciences. "Most studies on these nutrients find effects on lipid metabolism and inflammation.

"Our metabolomics analysis indicates that the effects of omega-3 fatty acids extend beyond that, and include carbohydrate, amino acid and vitamin metabolism," he added.

Omega-3 fatty acids have been the subject of much recent research, often with conflicting results and claims. Possible reasons for contradictory findings, OSU researchers say, are the amount of supplements used and the relative abundance of two common omega-3s - DHA and EPA. Studies at OSU have concluded that DHA has far more ability than EPA to prevent the formation of harmful metabolites. In one study, it was found that DHA supplementation reduced the proteins involved in liver fibrosis by more than 65 percent.

These research efforts, done with laboratory animals, used a level of DHA supplementation that would equate to about 2-4 grams per day for an average person. In the diet, the most common source of DHA is fatty fish, such as salmon, mackerel or sardines.

The most recent research is beginning to break down the specific processes by which these metabolic changes take place. If anything, the results suggest that DHA may have even more health value than previously thought.

"A lot of work has been done on fatty liver disease, and we are just beginning to explore the potential for DHA in preventing or slowing disease progression," said Jump, who is also a principal investigator in OSU's Linus Pauling Institute.

"Fish oils, a common supplement used to provide omega-3, are also not prescribed to regulate blood glucose levels in diabetic patients," he said. "But our studies suggest that DHA may reduce the formation of harmful glucose metabolites linked to diabetic complications."

Both diabetes and liver disease are increasing steadily in the United States.

The American Liver Foundation has estimated that about 25 percent of the nation's population, and 75 percent of those who are obese, have nonalcoholic fatty liver disease. This can progress to nonalcoholic steatohepatitis, cirrhosis and cancer.

This study established that the main target of DHA in the liver is the control of inflammation, oxidative stress and fibrosis, which are the characteristics of more progressively serious liver problems. Omega-3 fatty acids appear to keep cells from responding to and being damaged by whatever is causing inflammation.

Oregon State University. "More benefits emerging for one type of omega-3 fatty acid: DHA." ScienceDaily. ScienceDaily, 23 January 2014. <www.sciencedaily.com/releases/2014/01/140123125931.htm>.
Article Headline
MichaelKim
Dear Dr. Kim,

What is the best type of diet to effectively 'treat' diabetes?  I've read that low-carb diets can help those suffering from diabetes, but it seems the Mediterranean diet makes so many of the 'best diet' lists?  What do you think?

Melissa
__________________________

Dear Melissa,

The best type of diet to effectively treat diabetes is such a difficult question to ask.  The best type of diet is the one that keeps your blood sugars low, assists in weight loss, and gives you enough energy to exercise.  If the Mediterranean diet works for your body type, genetics, then I say do it.  If this occurs with the Atkins diet, then do it.  If this occurs with a fasting style diet, or with Paleo do it. 

But here is the twist - now you have three to four types of diets that you know work for you.  Switch them up every four weeks.  I bet no one has told you that before.  Good luck and let's cure metabolic disease one day and one great piece of meat at a time from US Wellness!
 
Good Luck,

Dr. Michael Kim
 
_________________________________

Have a question?  Email any health and wellness questions for the question and answer series.   This 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.

recipeRecipe Corner
Lobster Stock
Lobster Stock
 
Ingredients:
  • 3 whole lobsters or 2 lbs lobster bodies & tail shells with gills and tomalley removed 
  • 3 tbsp butter or olive oil 
  • 2 small onions, skins included, cut in half 
  • 2 stalks celery, leaves included, coarsely chopped 
  • 5 sprigs fresh thyme 
  • 5 sprigs fresh flat-leaf parsley 
  • 1 tbsp black peppercorns 
  • 1 cup dry white wine 
  • 3 quarts water  

Directions:

  1. Many stores sell lobster tail and body shells, or you may have some carcasses from a previous lobster feast; if so, skip directly to Step #2. If using live or whole uncooked lobsters, par-boil them for 3 minutes in salty water (the water should taste like the ocean), then immediately place in an ice water bath to stop the cooking process. After 10 minutes, remove the lobsters from the ice water bath, then remove the claws (all the way to the shoulder) and tail meat; place in an airtight container in the fridge and use within 24 hours.  
  2. Prep your lobster bodies by removing the gills and tomalley (the yellow mustard-looking stuff). Tomalley is delicious, though possibly toxic if taken from a lobster that was harvested in contaminated waters. Tomalley can be used in many ways (some people add it to melted butter for dipping), but will create a grayish and smelly stock.  
  3. In a large stockpot, melt the butter over medium heat then add everything but the wine and water. Saute, crushing the lobster shells with a wooden spoon, until aromatic, about 8 minutes. Pour in the wine and enough water to cover everything by at least 1/2", about 3 quarts.  
  4. Bring to a boil then reduce heat to med/low and simmer for 45 minutes. Be careful not to overcook the broth, which can ruin the smell and taste.  
  5. Strain through a colander lined with 3 layers of cheesecloth, then cool. It will last a week in the fridge and up to six months in the freezer.  
  • Make a shellfish stock using the same method but with shrimp, crab, or crawfish shells (or a combination).
  • Uses for lobster stock: soups (bisques especially) and braises are especially rich and delicious, and nothing beats making a risotto or paella using lobster stock.  
__________________________

This recipe and photo are courtesy of our good friend Russ Crandall at The Domestic Man.  Visit his website for more recipes with healthy fats, and be sure to pre-order his cookbook - The Ancestral Table.   
If you are a blogger or food artist and would like to see your recipes published simply email us.
 
Like us on FacebookFollow us on TwitterFind us on PinterestVisit our blogView our videos on YouTube
CustomerCommentsCustomer Feedback
      Roast

Easy ordering, reasonable shipping, packed & delivered very well too! Will definitely buy from again!

Brenda
via Facebook
 

photosUS Wellness - Tassie Tour
Tassie Tour
Two members of the US Wellness crew just returned from a warm trip to sunny Tasmania - visit our blog for the full story & more pictures.
Tassie Tour

Customer Information


Need to change your contact or credit card information? Just
click here.  After opening, enter your email address and store password and you will be able to edit your customer file. If you have any issues contact us anytime.

To see your past order history click here.

To unsubscribe from the email please scroll to the bottom of the page and click the SafeUnsubscribe link.   

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.


Forward to a Friend

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 

On Sale Now
Back Ribs Sale items expire at 10 pm CST on Saturday, February 15, 2014.

Beef Back Ribs
- 2-3 slabs

New York Strip Steak
- 8 oz

Duck Wings
- 1 lb

Ground Chicken Backs
- 1 lb

Volume Discounts

Petite Top Sirloin

Petite Top Sirloin
- 11 oz

Tripe Pieces
- 1.5 lbs

Salt-Free Pemmican Bar
- 2 oz

Gray
  
Quick Links

 

 

 

Steaks

 


Heat & Serve

 



Broth, Tallow & Marrow

 

 

 


Gourmet Pork

 

 

Gourmet Rabbit  

 

 

 

Grass-Fed Dairy

 


 

Gift Certificates

Join Our Mailing List