US Wellness News Alert

What are Nightshades?
Raising a Healthy Puppy  &
Lobster on Sale! 

March 9, 2014
Monticello, Missouri

Dear John,    

  Summer 2012
March came in like a lion here in Northeast Missouri.  More snow, frigid temperatures and bone chilling winds.  We're hoping that's the last of it.  We're looking forward to warmer temperatures this week and hopefully you are too!

We're very excited to team up with a good friend of ours in the feature chef department this month.  Liz Wolfe is the author of Eat the Yolks, a book that dispels the many myths surrounding real, nourishing foods with a good dose of wit and nutritional wisdom. She is a Nutritional Therapy Practitioner (NTP™) certified by the Nutritional Therapy Association, and she documents her adventures in cooking, natural skincare, and homesteading at  Be sure to read her interview here and check out some of her newest recipes, which include a bacon bowl!

We recently posted an article about autoimmune disease, which is currently affecting millions of Americans.  This is an issue that we have been hearing about more and more, and we appreciate specialist Eileen Laird, author of the popular blog Phoenix Helix lending us some insight on this topic.  Some of the most toxic foods for those suffering with autoimmune disease are nightshades, but there is some confusion as to what exactly qualifies as a nightshade.  To clear up this confusion, be sure to visit our blog for a list of known nightshades, the symptoms of nightshade sensitivity, and a list of safe, nightshade-free foods

We received the most heart-warming letter from a new dog owner this week, be sure to read see the customer comments section below for a true testimonial on a how important a healthy diet is for your favorite pets. 

Did you remember to 'spring forward' last night?  Daylight Savings Time officially begins today and we hope this means spring weather is on its way!

Warm 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

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

Forward this issue  


In This Issue
Inventory Updates

Back in Stock: Ground Lamb
healthRecent Health News
  Halibut with Peach Salsa
Increased Intake of Fish Can
Boost Good Cholesterol Levels

Increasing the intake of fatty fish increases the number of large HDL particles, according to a recent study completed at the University of Eastern Finland. People who increased their intake of fish to a minimum of 3-4 weekly meals had more large HDL particles in their blood than people who are less frequent eaters of fish. Large HDL particles are believed to protect against cardiovascular diseases. The results were published in PLOS ONE.

The consumption of fish has long been known to be beneficial for health; however, the mechanisms by which fats and other useful nutrients found in fish work in the human body are not fully known. This new study carried out at the UEF provides new information on how the consumption of fish affects the size and lipid concentrations of lipoproteins which transport lipids in the blood. The study participants increased their intake of fatty fish in particular.

It was observed that a higher intake of fish increased the number of large HDL particles and lipids contained in them. Population-based studies have shown that HDL cholesterol - also known as good cholesterol - and large HDL particles are efficient in sweeping extra cholesterol off artery walls. Large HDL particles have been associated with reduced risk of cardiovascular diseases, whereas small HDL particles may even have opposite effects.

Positive changes in lipid metabolism were observed in persons who increased their intake of fish most, i.e. in persons who ate at least 3-4 fish meals per week. The study participants ate fatty fish such as salmon, rainbow trout, herring and vendace. No added butter or cream was used in the preparation of fish. The study doesn't give answers to whether a similar effect would have been observed had the study participants mainly eaten low-fat fish such as zander and perch. Low-fat fish may have other health benefits such as lowering of blood pressure, which was observed in an earlier study carried out at the UEF.

State-of-the-art metabolomics was used in the study, enabling for instance a very detailed analysis of lipoprotein particles. The analyses were carried out by the university's NMR Metabolomics Laboratory. Traditionally, cholesterol is divided into "bad" LDL cholesterol and "good" HDL cholesterol, but this method allows the investigation of a total of 14 different particle classes. "People shouldn't fool themselves into thinking that if their standard lipid levels are OK, there's no need to think about the diet, as things are a lot more complicated than that. Soft vegetable fats and fish are something to prefer in any case," Postdoctoral Researcher Maria Lankinen says.

However, the researchers emphasize that a dietary approach to the treatment of increased overall and LDL cholesterol levels is important. The findings are well in line with the Finnish nutrition recommendations encouraging people to reduce the consumption of red meat and to increase the consumption of fish and other sea foods. Further information on the health effects of fish will become available in the near future as results from the Alfakala project carried out at the UEF Institute of Public Health and Clinical Nutrition become available. The study takes a more detailed approach into the health effects of fish- and plant-derived omega-3 fatty acids, and it studies the health effects of fatty and low-fat fish.

University of Eastern Finland. "Increased intake of fish can boost good cholesterol levels." ScienceDaily. ScienceDaily, 3 March 2014. <>.

Article Headline
Dear Dr. Kim,

I am worried about my 6yo son - what exactly are the symptoms of a gluten allergy?

Much Thanks,
Renae W.

Dear Renae,

There is a difference between gluten allergy, and gluten intolerance.  I would look up the symptoms on this webpage and bring this up with your child's primary care provider. I think there are a lot of people talking about gluten allergies and giving those an unnecessary fear of it.
A lot of the manifestations are of the small intestine. It can lead to inflammation, decreased absorptions of nutrients are some of the complications that come with the allergy.  If he is having any of these symptoms he can get tested and seen by your child's pediatrician. Most people who are on some sort of gluten free "diet" don't even have an allergy or are intolerant.  Those that do have a serious allergy have probably had it since childhood.
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.

CustomerCommentsCustomer Feedback
Hello, Layla

I just wanted to let you know about a recent experience I had that I think speaks highly of your products.  I adopted a puppy name Layla in December (German Shepherd/Lab mix) from a shelter.  Layla was the smallest and weakest puppy in the litter of seven and the shelter told me she was the runt.  I set Layla up on a diet consisting of pet burger supplemented with Buffalo Blue Freedom grain free puppy food. 

Last week, I brought Layla to the vet for her spay appointment that had been set up by the shelter when I took her home.  To my surprise and delight, the rest of her litter mates were there for appointments also.  More surprising, however, was the obvious difference between Layla and the other dogs.  Layla stood out as being bigger than all of the other dogs with a substantially thicker and glossier coat.  She also stood out as having much more muscle tone than the other dogs.  As we waited, I asked the other owners what they had been feeding the dogs.  Every single one said they had continued the dog food the shelter had been feeding the puppies, a popular brand name food which lists corn meal, chicken by product meal and whole grain sorghum as the top ingredients.

I thought this experience was a great testimonial to the the power of healthy, real foods.  Thank you so much for making a wonderful, affordable product that allows my dog to eat the way nature intended!

Jennifer (and Layla) E.

recipeRecipe Corner
Ropa Vieja
Spice Blend Ingredients:
  • 1 Tbs. Chili Powder 
  • 1/2 Tbs smoked paprika 
  • 1/2 Tbs. cumin 
  • 1 tsp. oregano 
  • 1/2 tsp. onion powder 
  • 1/4 tsp. garlic powder 
  • 1 Tbs. sea salt, or more to taste 
  • 1/2 Tbs. black pepper 
  • 1 Tbs. ground espresso 

For the Sweet Potatoes

  • one large sweet potato, peeled & cut into large chunks (large enough to yield 2 cups) 
  • 1/2 cup full-fat coconut milk or heavy whipping cream (other "milks" will not work, as they are too runny) 
  • reserve 1/2 Tbs. of the spice blend for the sweet potatoes

For the Ropa Vieja:  

  • 1 whole yellow onion, sliced 
  • juice of 1 lime 
  • 3-lb flank steak (adjust recipe accordingly if your flank steak is smaller or larger) 
  • 26-ish ounces chopped tomatoes in liquid 
  • 2 cups water 
  • 3 Tbs. coconut oil (or other stable cooking fat) for searing


  1. Combine Spice Blend ingredients & set aside.  
  2.  Coat the steak in the lime juice. 
  3. Coat the steak in the spice blend, reserving 1/2 Tbs. for the sweet potatoes. 
  4. Heat (medium-high heat) 2 Tbs. coconut oil in a heavy cast-iron skillet or dutch oven. Sear the flank steak on all sides, about 1 minute per side, then set aside (there will be some spice blend left in the skillet - to loosen, you can add a dash of water to help scrape them up.) 
  5. Add 1 Tbs. coconut oil to skillet to saute the onions. Saute the onion until browned. 
  6. Add 2 cups water to skillet. This will "deglaze" the skillet, allowing you to scrape up any leftover spices and onion bits. Pour this liquid into the pressure cooker or crock pot. 
  7. Add tomatoes to pressure cooker or crock pot. 
  8. Place flank steak in the pressure cooker or crock pot, in the liquid. 
  9. Cook according to manufacturer's instructions (mine said 45 minutes in the pressure cooker). For a crock pot, this would take 8 -12 hours on low. 
  10. Meat is done when it can be easily shredded with a fork.

    *Right before meat is done cooking, steam sweet potato chunks for approximately 15 minutes. (It will probably take that long for pressure cooker to cool, so plan accordingly.) Remove, add coconut milk and spice blend, then mash or whip.

    *You'll have a lot of cooking liquid left over, which you can either reduce into a "gravy" by boiling (or adding 1 Tbs. arrowroot flour dissolved in 1/2 cup water and simmering until thick).

    *Pat self on back, smirk, do a superiority dance, and devour!  

This recipe and photo are courtesy of our good friend and feature chef Liz Wolfe, of  Be sure to check out her page and pick up a copy of her new cookbook, Eat the Yolks!

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
photosUS Wellness - Missouri Farms
We are ready for summer weather again!


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:


John Wood
U.S. Wellness Meats

Toll Free: (877) 383-0051 

On Sale Now
Flat Iron Steak Sale items expire at 10 pm CST on Saturday, March 15, 2014.

Flat Iron Steaks
- 4 (8.5 oz) steaks

Coulotte Steak
- 6 oz

Wild Maine Lobster
- 1 lb

Ground Chicken Backs
- 1 lb

Volume Discounts

85% Lean Burger Patties
- 2 (6 oz) patties

Beef Snack Sticks
- 8 oz

Turkey Provolone Sausages
- 1 lb
Quick Links






Heat & Serve


Broth, Tallow & Marrow




Gourmet Pork



Gourmet Rabbit  




Grass-Fed Dairy



Gift Certificates

Join Our Mailing List