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U.S. Wellness Meats Newsletter
Weston A. Price Nourishing Traditions Diet

                                Monticello, Missouri
November 18,  2007

Dear John,

U.S.Wellness Meats had the distinct pleasure of attending the Weston A. Price 8th Annual Conference in Chantilly, Virginia this past weekend.

Weston A. Price Foundation was founded in 1999, as a way to  educate the public about the research of nutrition pioneer Dr. Weston Price, whose studies of isolated primitive cultures in the 1930's help to determine the optimal characteristics of human diet.

The WAP foundation  is dedicated to restoring traditional, nutritional foods to the human diet through education, research and activism. It supports a number of movements that contribute to this objective including scientifically-backed nutrition education, organic and biodynamic farming, grass-fed livestock, community-supported farms, truth in labeling, and prepared parenting and nurturing therapies.

Although it has been seven decades since Dr. Weston Price conducted his studies in nutrition and physical degeneration, it is all the more clear today that his work and the dietary guidelines established then are as vital and beneficial to our bodies as they have ever been. We need to return to these roots in our diets to protect and preserve not only ourselves and our health, but also the generations to come.

Let us all give Thanks for the freedoms we enjoy, the abundance of good food available to us, and our loved ones, whether they are with us or far from home. May you all have a bountiful and joyous Thanksgiving.

Best Regards,

John, Lee Ann, Megan and Lacey
On behalf of the farm families of U.S. Wellness Meats.

In This Issue
Mr. Shane Ellison M.S.


Don't forget to look for the special promo code hidden in the text for a one time only 20% discount off your next purchase.  First 12 users will be able to utilize the code.  The 6 red letters are in the extended articles in this issue and will spell out a word that can be used in the 'promo code' area when you are placing your order. The letters will be in red and will commence in the article directly below  and potentially end in the recipe section.

This code only applies on orders weighing under 40 pounds and excludes all sale items and the Flavorwave oven.


A diet rich in fish, omega-3 oils, fruits and vegetables may lower your risk of dementia and Alzheimer's disease, however, consuming omega-6 rich oils could increase your chances of developing memory problems, according to a study published in the November 13, 2007, issue of
Neurology®, the medical journal of the American Academy of Neurology.

For the study, researchers examined the diets of 8,085 men and women over the age of 65 who did not have dementia at the beginning of the study. After four year follow-up period, 183 of the participants developed Alzheimer's disease and 98 developed another type of dementia.

The study found people who regularly consumed omega-3 rich oils, such as fish oils, and omega-3 rich grass-fed beef, reduced their risk of dementia by 60 percent compared to people who did not regularly consume such oils. People who ate fruits and vegetables daily also reduced their risk of dementia by 30 percent compared to those who didn't regularly eat fruits and vegetables.

The study also found people who ate fish at least once a week had a 35-percent lower risk of Alzheimer's disease and 40-percent lower risk of dementia, but only if they did not carry the gene that increases the risk of Alzheimer's, called apolipoprotein E4, or ApoE4.

In addition, the study found people who did not carry the ApoE4 gene and consumed an unbalanced diet characterized by regular use of omega-6 rich oils, but not omega-3 rich oils were twice as likely to develop dementia compared to those who didn't eat omega-6 rich oils, which include corn oil, sunflower or grape seed oil.

More research is needed to better understand the mechanisms of these nutrients involved in these apparently protective foods.

American Academy of Neurology (AAN)

Heritage Turkeys

Our ancestors bred heritage turkeys for appearance, flavor and most important excellent meat yields on short rations they received and what they could glean from the landscape. They had to be self reliant and put up with tough pioneering conditions

The Naragansett and Bourbon Red species are two beautiful representives.  The Naragansett is featured in the recipe section below.

By the 1960's, heritage turkeys had been driven from the market place by the industrial Broad-Breasted White.  By 1990 they were near extinction.  Today Broad-Breasted White Turkeys cannot mate naturally and have issues even walking normal.  Their meat is drier and lacks the classic heritage turkey flavor.

The American Livestock Breeds Conservancy is providing means to preserve the old line heritage birds; however, many are seriously threatened. 

U.S. Wellness had 6 in store as of Saturday night for those wishing a taste of the past this Thanksgiving.

Heritage Turkey Foundation

Only 2 High School Football Losses in 6 years

U.S. Wellness has made friends in many nook and crannies of this great land.  None is a finer friend than Dave Simcho of Southlake, Texas and home of the legendary Carroll Dragon football team that finished # 1 in the nation in 2006.  They are so good only two losses have befallen the team in the  past 6 years.  2007 is no different as they are steam rolling the competition with a year around work ethic that is simply incredible.  Dave has two had two son's in the system and both  indicated in a visit during the summer of 2006 that the actual season in the easiest part of the year.

As might be suspected, U.S. Wellness meats are on the training table for the Simcho family kitchen.  However, what you don't know is Dave is CEO of the Or-ion products we carry in the store.  Dave has suggested Or-ion concentrated minerals will alleviate cramping problems many football players suffer with.  This was most pronounced in the 2006 State Championship game I was able to watch last Fall.  Southlake was outweighed 50 pounds a man across the line but overcame the dis-advantage with a no huddle offense and supreme physical conditioning in the second half.  The heavier opponent was struggling with cramps and were out of gas in the 4th quarter.  Southlake scored every time they touched the ball in the second half to score a convincing win and another state title. 

If you follow college football,  Chase Daniel has lead the University of Missouri to a 10-1 record after today's victory at Kansas State.   Yes,  Chase Daniels is a product of the Southlake High School system and in the running for the Heisman Trophy.

In closing, Southlake football is a prime example of extraordinary hard work, community involvement from 1st grade on,  competitive ethics and mental toughness of a winner.

A tip of the cowboy hat for raising the bar in high school sports and best of success in 2007 state play offs.

by Catherine Ebeling, RN BSN, Wellness Consultant

Cahterine EbelingWhat do Facial Features Have to do with Nutrition?

Weston A. Price was a dentist who lived and worked in the 1930's. While taking care of his many patients who showed large numbers of dental caries (cavities), he noted that most of them were eating the basic industrialized, refined diet of that time. That included white refined flour and baked goods, sugars, sweets, starchy refined products, jams and jellies, and sweet drinks such as soft drinks and juices. They were also eating very little raw, fresh vegetables, fruits and nuts.

This interesting finding was the basis for him to study the diets and habits of the world's primitive populations. Dr. Price devoted many years to this research and traveled all over the world. He studied the Swiss, the Gaelics in the Outer and Inner Hebrides, the Eskimos of Alaska, the Indians in the far North, West and Central Canada, Western United States, and Florida, the Melanesians and Polynesians, tribes in eastern and central Africa, the Aborigines of Australia, Malay tribes on islands north of Australia, the Maori of New Zealand, and the ancient civilizations and their descendents in Peru and the Amazon. When possible, he also studied the modernized whites in these communities also. While Price's primary quest was to find the cause of tooth decay, which was easily discovered to be directly related to diet, it also became very evident that there were far greater effects of a poor diet.

What's Up Doc? 
By: Dr. Al Sears M.D.
Dr. Al Sears

 For most of our lives, we've been hearing from the government and mainstream medicine that your optimal diet should be grain-based. According to the USDA's "food pyramid," we're supposed to eat 6 to 11 servings of bread, pasta and cereals daily, as opposed to 2 to 3 servings of meat.


Meanwhile, rates of heart disease, obesity, diabetes and related illnesses have skyrocketed over the past half-century, since the low-fat/grain-based diet took hold.


The truth is our pre-historic ancestors relied on a diet that would stand the "food pyramid" on its head. Farming and grain-based agriculture - the staple of our modern diet - developed about 10,000 years ago.

Eric SerannoDear Dr. Serrano,

Good day to you and thank you for offering to answer questions.
I was wondering what the relationship is between inflammatory responses and the quality of the meat we eat. Have meat from grass-fed animals been shown to help support a healthy immune response?

Dear Judy:

Great question! 
This is how the quality of meat affects your immune system:

1. The animal is fed chemicals and medicines, and feed that is digested and goes into the animals fat cells for storage, because it cant clean, filter or metabolize it.

2. We consume this animal with the fat cells containing the poisons, chemicals, antibiotics, hormones, and what ever else they inject the animal with.

3.  We digest and absorb the poisons that this animal absorbed, which are stored in our fat cells, and liver. Another place that we store fat is in the bone marrow. Bone marrow actually has a lot of fat in it, and our cells utilize this to fight infection.

4.  These chemicals, toxins, and drugs affect our immune system by making it hard it to replicate, and instead of fighting infections, their energy is used just trying to clean out the toxins.

5.  Illness results because  your body consumed chemically- laden animals. Consuming organic, grass-fed animals will help to strengthen the immune system, because there are no toxins to burden our immune system. Therefore the immune system is stronger and better able to fight infections, cancer and other toxins our bodies may take in.

6.  U.S. Wellness bone marrow broth is an excellent selection to use in soups, chili, and meat loaf to strengthen the immune system.

Take Care!
Dr. Serrano

The People's Chemist
By: Shane Ellison M.S.
shane ellison
The Big Fat Scam for the Obese and Diabetic

By Shane "The People's Chemist" Ellison
© 2007

Traditionally, a low-fat, high carbohydrate diet is recommended for the obese and type II diabetics. This low-fat approach is based on simple math. Fat has about twice as many calories per gram as carbohydrates and protein. Regardless of the lower calorie content, applying the theory has proven disastrous. It has secured America a seat in the worldwide Fat Ass Hall of Fame while giving birth to a diabetes epidemic.  No surprise, math isn't the best measure of a foods effect on the body. Biochemistry is - go figure.

In contrast to carbohydrates, eating fat (not trans fat, but naturally occurring fat) has proven to be the most important method for ensuring fat loss and warding off diabetes. This is courtesy of fats inability to spike the fat storing hormone insulin.  Thus, despite eating fat in the form of grass fed beef, seeds, nuts, avocados, coconut oil or fish, you won't suffer from unsightly belly fat. This phenomenon has been proven many times.

Thank you for keeping us updated on the W.A.P. events.  My
wife and I are members, but we never seem to be able to
make it out to the East Coast for their convention (we live
in California).
I want to let you know that I've been purchasing your
Braunsweiger and Liverwurst.  I am THRILLED that you are
making these products!!  They are absolutely delicious, and
give me an opportunity to eat grass-fed liver several times
a week, especially when I get too busy to prepare a regular
liver dish.
Eating these products takes me back to my childhood days of
liverwurst sandwich lunches with my grandparents, something
I used to always look forward to.
So, here's a big *thank you* for providing these and other
great grass-fed meat products so that even "city folks"
like us can eat healthy, traditional foods.
M.S. California

Heritage Turkey Recipe
heritage turkey

  • 15 pound heritage turkey at room temperature
  • Kosher or sea salt
  • Fresh ground pepper
  • 4 cups giblet broth (see recipe below)
  • Rosemary Maple butter (see recipe below)
  • Oiled parchment paper
  • Rub turkey inside and out with salt and pepper
  • Loosen the skin around the breast with your fingers and insert Rosemary Maple Butter between the meat and the skin as well as on the inside of the bird's cavity
  • Set bird in deep roasting pan.  Use a wire rack to lift the bird off the bottom of the pan
  • Add the giblet broth to the bottom of the pan.  Using a sheet of oiled parchment paper, tent the roastin gpan wiht the oiled parchment paper.  Any type of healthy cooking oil can be used.  Brush it on both sides with a pastry brush.   The parchment paper is easily affixed to the roasting pan with a strip of foil on each end or you can clean, oiled wooden clothespins.  Remove parchment paper and the last 30 minutes of cooking to develop a crispy, golden skin.
  • Pre-heat oven to 425F-450F. 
  • Roast the bird until the thigh temperature reaches 140F-150F.  Let the bird rest 10-15 minutes before carving to let the juices settle.

Giblet Broth
  • 2 cups white wine (a deep, oaky chardonnay lends a wonderful taste
  • 2 cups water
  • Giblets & neck
  • Bay leaf
Simmer everything in a small saucepan for 15 minutes.  Discard bay leaf and neck.  Giblets can be discarded if they aren't your type of cuisine or they can be finely chopped and added to the broth.

Rosemary Mape Butter
  • 1/2 pound butter
  • 1/2 cup pure maple syrup
  • 1 tablespoon fresh minced rosemary
Bring buter to room temperature and whip all ingredients together

Recipe compliments of Local Harvest (real food, real farmers & real community)

Do not forget to take advantage of the 40 pound $25 discount by ordering 40 pound combinations of beef, lamb, pork, butter, goat, shrimp and raw cheese.

This is our way of saying thank you for purchasing in volume. This can be any combination of products totaling 40 pounds and does not have to be specific to any category. Each 40 pound interval will yield the discount. For example, 80 pounds of product will yield a $50 discount and a 120 pound purchase will yield a $75 discount.

Important reminder:  If you are using a promo code for what ever reason, it will only work on orders under 40 pounds,  as the discount discussed above takes precedence on all order 40 pounds and up.


Our new format enacted in April 2005 requires a $75 minimum purchase and a 7 pound minimum combined purchase of beef, lamb, pork, nutraceuticals, gourmet rabbit, soap, organic shrimp, grass-fed goat, grass-fed bison, raw cheese, single piece poultry, and butter.

The issue is the bulk chicken and ten pound cheese bundles originate from separate cold storage centers where those products are produced. It is not efficient to ship one package of beef as a stand alone item when the balance of the order originates 400 miles away.

The shopping cart will keep track and remind you if you are under the 7 pound limit for a combination of beef, lamb, pork, raw cheese, butter, goat, shrimp, soap and single honey bottle purchases. Red font will appear under the shopping cart if you are under the minimum price or pound requirements.

beef jerky Need to change your address information or remove yourself from our customer newsletter? Click here. After opening, enter your email address and store password and you will be able to edit your customer file.

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Copyright © 2007 by U.S.Wellness Meats and Catherine Ebeling. 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: or

John Wood
U.S. Wellness Meats
Ribeye Bundle
ribeye final

The following delicious sale items will expire at midnight CST November 3, 2007.

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U.S. Wellness Meats | P.O. Box 9 | Monticello | MO | 63457-9704