We hope your June is off to a great start! As we ring in the summer months here in Northeast Missouri, we are very excited for some warmer temperatures. It's been an unusually cold and long winter and we're ready for summer!
One of our summer grilling favorites is on sale this week. The Beef Back Ribs
are ready for your favorite BBQ Sauce
and the grill! Each 16-lb bundle will ship with 2-3 slabs total, and whether you are grilling, smoking, or both - these are mouthwatering!
"Gluten-Free" has quickly become one of the most known food buzzwords of the last year. There are more and more products advertised as "gluten-free" available every day. But what about those that haven't been diagnosed with a gluten intolerance? Are they still affected by foods containing gluten? Mark's Daily Apple
tackled this subject, and found a whole list of health conditions that have been shown to improve by removing gluten from the diet. Read the full article
for more info, and feel free to share your thoughts with us on Facebook
Bacon and liverwurst...two of our favorite things have been combined for a tasty recipe that you can check out on our blog
, courtesy of author Stan Fishman. You can find more of his grass-fed recipes in either of these popular cookbooks: Tender Grassfed Meat
and Tender Grassfed Barbecue
Don't forget about Dad! Father's Day is Sunday, June 15 and now is a great time to surprise Dad with a box of specialty steaks
delivered just in time for Father's Day grilling. If you are having the family over for dinner, we highly suggest checking out the new recipe
below, courtesy of Juli Bauer at PaleOMG
. Her recipe for Bacon Wrapped Filet Mignon
will impress any of your guests!
Be the first to know about any sales, specials and giveaways by following us on Facebook
! We are always sharing pictures, products and anything else happening here at US Wellness.
John, Lee Ann, Tressa, Jennifer, Amanda and Laura on behalf of the farm families of U.S. Wellness Meats
Recent Health News|
Why You Need Olive Oil on Your Salad
A diet that combines unsaturated fats with nitrite-rich vegetables, such as olive oil and lettuce, can protect you from hypertension, suggests a new study led by King's College London. The findings, published in the journal PNAS, help to explain why some previous studies have shown that a Mediterranean diet can reduce blood pressure.
The Mediterranean diet typically includes unsaturated fats found in olive oil, nuts and avocados, along with vegetables like spinach, celery and carrots that are rich in nitrites and nitrates.
When these two food groups are combined, the reaction of unsaturated fatty acids with nitrogen compounds in the vegetables results in the formation of nitro fatty acids.
The study, supported by the British Heart Foundation, used mice to investigate the process by which these nitro fatty acids lower blood pressure, looking at whether they inhibited an enzyme known as soluble Epoxide Hydrolase which regulates blood pressure.
Mice genetically engineered to be resistant to this inhibitory process were found to maintain their high blood pressure despite being fed the type of nitro fatty acids that normally form when a Mediterranean diet is consumed. However, nitro fatty acids were found to lower the blood pressure of normal mice following the same diets.
Thus, the study concludes that the protective effect of the Mediterranean diet, combining unsaturated fats and vegetables abundant in nitrite and nitrate, comes at least in part from the nitro fatty acids generated which inhibit soluble Epoxide Hydrolase to lower blood pressure.
Professor Philip Eaton, Professor of Cardiovascular Biochemistry at King's College London, said:
"The findings of our study help to explain why previous research has shown that a Mediterranean diet supplemented with extra-virgin olive oil or nuts can reduce the incidence of cardiovascular problems like stroke, heart failure and heart attacks."
King's College London. "Why you need olive oil on your salad." ScienceDaily. ScienceDaily, 19 May 2014. <www.sciencedaily.com/releases/2014/05/140519160712.htm>.
Grass-fed beef was once a niche. Now it's one of the biggest movers in the beef production industry, and demand for grass-fed beef continues to rise as more and more consumers join the movement. The purpose of this event is to help producers grow in knowledge of the grass-fed industry and in finishing cattle specifically. It is also a unique opportunity for consumers to learn more about this ever-growing industry, and to offer their questions and suggestions.
Visit their website
for more information, and to see the powerful lineup of speakers and event planned for the weekend. You can also get a DVD of last year's event to see what to expect this year. Register before June 30 to take advantage of the discounted rate!
|Ask the Doc|
Dear Dr. Kim,
What is the best way to protect my kids (ages 10, 8 and 3) from the sun? I've seen so many conflicting reports on whether or not to use sunscreen and which SPF's are better/safer, and just am not sure what to believe. What do you think?
Any advice is appreciated - thanks!
Virginia Beach, VA
I would definitely protect my kids with sunscreen. I would probably confirm with my dermatologist before deciding what type of SPF to use. This will be based on duration of stay outside, temperature, etc. The one thing I would do with consistency is to reapply sunscreen to my kids. If you can get waterproof sunscreen that would be preferred. The best protection is reapplication of sunscreen for your kids.
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.
Your small marrow bones made us forget about the rest of our dinner! They are perfectly cut and roast pretty quickly. My new favorite product!! Don't change a thing!
Eva Twardokens, R.D.H.
Class of 2011 Ski Hall of Fame
Eva T. Strength and Conditioning
Honey Mustard Bacon-Wrapped Filet
2 filet mignon
4 pieces of bacon
1/8 teaspoon garlic powder
salt and pepper, to taste
2 tablespoons Sir Kensington's spicy brown mustard
1 tablespoon raw honey
1 tablespoon orange juice
goat cheese, to garnish (optional)
- Preheat oven to 375 degrees.
- Wrap each filet mignon with two pieces of bacon to cover all parts of the sides of filet mignon. Secure with toothpicks to help hold bacon in place.
- Sprinkle garlic powder, salt and pepper on the tops and bottoms of each filet mignon.
- Place a large saute pan over high heat. Once pan is hot, place each filet bacon side down on the pan. Cook the bacon on all sides. Once cooked, sear both top and bottom of the filet mignon for 2-3 minutes per side in the bacon fat, then place in oven and bake for 9-10 minutes for medium cooked.
- While the meat is in the oven, mix together mustard, honey, and orange juice.
- Top cooked filet mignon with goat cheese then pour sauce over each filet.
- Do not eat the toothpicks. That may be uncomfortable.
This recipe and photo are courtesy of the very talented Juli Bauer of PaleOMG. Now is a great time to pre-order her new cookbook, The Paleo Kitchen, due out next week.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.
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