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U.S. Wellness Meats Newsletter
      The REAL Way to Lose Unwanted Fat

                                Monticello, Missouri
October 28,  2007


Dear John,

John Wood, son John and Kenneth Suter attended a unique grazing management workshop in Harrisburg, Missouri on  Saturday, October 27th
in very hilly terrain with broken patches of grassland nestled between oak forests in full fall color.

Our host was Greg Judy whose reputation as a premier grazier yielded 200 plus attendees from 19 states and keynote speaker Ian Mitchell Innes from the Natal Province of South Africa. Needless to say, with a great audience, there was a wonderful discussion in the classroom and the throughout the 4 different pasture walks during the afternoon.

"Our animals eat right so you can too!" has been the motto for and foundation of U.S. Wellness Meats.  The whole grazing discussion centers around capturing energy from the sun and converting it into high quality nutritious forage through innovative management to increase the carbon levels in the soil versus the atmosphere.  The ruminant animals are the next link in the chain to process the green plants into high quality protein and energy for consumers.

Several points to ponder:
  • the whole of nature is greater than the sum of the parts
  • brittleness of the landscape is determined by rainfall and the ability of the farm to capture carbon and hold the rain that falls
  • soil microbes are the carbon engineers and hold the keys to the energy cycle in the soil
  • 1 unit of carbon = 12 units of moisture holding capacity in the soil and in time will demonstrate stark difference between farm managers
  • covered soils have far more microbes than naked soils - litter is paramount
  • more life under the soil than above
  • Mr. Innes even encourages trampling  a portion of the grass sward into the soil to feed the microbes and increase the carbon content of the soil
  • the old practice of burning grasslands was terminated by Mr. Innes in his remarks considering the importance of litter on the soil to feed the microbes
  • carbon unlocks available fertility for plants
  • up to 200,000 pounds of animal impact per acre for short duration are very beneficial to the landscape mimicking herds of bison on the Great Plains in centuries past
All in all it was a great day in central Missouri surrounded by 200 plus innovative peers in the grass-fed industry.  It is obvious to me the paradigm is shifting ever so slowly towards grass-fed meat and dairy.

Best Regards,

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

In This Issue
BREAKING NEWS NOTES
GRASS-FED ATHLETE CORNER
CATHERINE'S CORNER
DR. ERIC SERRANO M.D., M.S., B.C.
CUSTOMER FEED BACK
RECIPE CORNER
$25 DISCOUNT RULES
MINIMUM PURCHASE RULES
CHANGE CUSTOMER PROFILE
ON SALE CHOICES
BREAKING NEWS NOTES

RESTOCKED ITEMS:
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NEW STORE ITEMS
..........................................................................................................
PROMO CODE HIDDEN IN TEXT

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 7 red letters are in the extended articles in this issue and will spell out a word (hint: one of U.S. Wellness' beef selections) 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.

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NAVEL EXPO NOVEMBER  3rd and 4th - MELVILLE, NY

U.S. Wellness has 8 - $25 passes for Suzanne Summers keynote address at the NAVEL Expo health and wellness show on November 3rd & 4th.  Stop by the U.S. Wellness booth and enter the drawing for 8 free passes on Sunday.  For more information on the rapidly expanding health show on Long Island click
here.
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KAT JAMES TRUTH ABOUT BEAUTY RETREAT

Would you be interested in spending 5 days learning how to eat smarter, look younger and turn on a fire ball of energy? If yes, Kat James will be hosting a Truth About Beauty seminar in a spacious mansion on near Corolla, N.C.  on November 6 -10.  Please click
here for complete details. Still a couple of spaces left for this unique experience on the Outer Banks.

U.S. Wellness will be supplying various cuts of
steaks
and raw cheeses.  Filet mignon will be one of the featured meals. Plus, you will be subjected to world class make up artists, full body massage specialists, before and after photos and a spectacular view of the Atlantic Ocean a stones throw from the living area.

Around mid December, Simon & Schuster will release Kat's latest edition of
Truth About Beauty
.  It is pack full of updates and a treasure trove reference to smart nutrition for your self preservation.
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DO YOU REALLY NEED HASH BROWNS WITH THAT?

ST. LOUIS - The people who brought you the Monster Thickburger and the 1,100-calorie salad are at it again - this time for breakfast.

Hardee's on Monday rolled out its new Country Breakfast Burrito - two egg omelets filled with bacon, sausage, diced ham, cheddar cheese, hash browns and sausage gravy, all wrapped inside a flour tortilla. The burrito contains 920 calories and 60 grams of fat.

Brad Haley, marketing chief for the St. Louis-based fast-food chain, said the burrito offers the sort of big breakfast item normally found in sit-down restaurants with an added advantage.

READ MORE...
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WHAT DO SOME BRAINS NEED TO STAY SHARP?

WASHINGTON - When aging hampers memory, some people's brains compensate to stay sharp. Now scientists want to know how those brains make do - in hopes of developing treatments to help everyone else keep up.

This is not Alzheimer's disease, but the wear-and-tear of so-called normal aging. New research is making clear that memory and other brain functions decline to varying degrees even in otherwise healthy people as they age, as anyone who habitually loses car keys probably suspected.

The question is how to gird our brains against time's ravages, a question becoming critical as the population grays. If you're 65 today, odds are you'll live to 83. But improving health care means people in their 50s today may live another 40 years.

READ MORE....

GRASS-FED POWERED ATHLETE CORNER
 
Deena Kastor
2007 Women's National 10K Champion

Deena Kastor won a national championship for the 23rd time by winning the Tufts Health Plan 10K  on October 12 in Boston's pouring rain.

We are witnessing the best U. S. women's distance runner tuning up for the 2008 summer games.

Deena's U.S. record is a stunning 2:19:36!

Best of success from the U.S. Wellness family as the countdown for Beijing begins.

CATHERINE'S CORNER
by Catherine Ebeling, RN BSN, Wellness Consultant


Cahterine EbelingThe Real Reason for Weight Gain

Forget what has been drilled into our heads about calories and fat. Forget the grain and carb-heavy food pyramid. Forget low fat diets!
It is carbohydrates and the resulting insulin surges that contribute the most to gaining weight.

Let me explain:
Carbohydrates - it doesn't matter whether these are in sugar, whole wheat bread, pasta, brown rice, breakfast cereals, fruit or vegetables - are all exactly the same as far as the way the body utilizes them: they are all converted to glucose in the blood.

While any kind of carb is digested quickly, some are quicker than others. Highly refined carbohydrates are immediately converted into glucose and into the bloodstream within a few minutes, but even fiber-rich carbohydrates, such as fruits and vegetables, or whole grains get quickly converted into glucose. This means that within a very short time after a carb-rich 'healthy' meal the level of glucose in your bloodstream will rise rapidly.

Glucose in the bloodstream and the resulting insulin response stimulate fat storage.
 
READ MORE...

DR. ERIC SERRANO M.D., M.S., B.C.
Eric SerannoDear Dr. Serrano,

I have just returned from Scotland and I am wondering why my British  friends are so against eating red meat. I noticed that magazines demonize red meat consumption and my friend swears that eating only fish and seafood has spared him the crippling arthritis that has struck his red meat eating brothers. Everything I read says that grass fed beef is high in CLA and a healthy meat to consume, so that is all we eat when we eat beef but now I wonder if even grass fed, hormone and antibiotic free beef is actually bad for arthritis or other autoimmune diseases? I have hypothyroid disease and would not like to be doing anything that is worsening a condition I am trying to control as simply as possible.
 
Thanks,
Kris


Answer:

Dear Kris-
I would have to assume the British people are concerned with mad cow disease, which was so widespread over there a few years ago.
In the UK, the country worst affected, 179,000 cattle were infected and 4.4 million killed as a precaution.

A British inquiry into BSE concluded that the epidemic was caused by feeding cattle, which are normally herbivores, the remains of other cattle in the form of meat and bone meal (MBM), which caused the infectious agent to spread.

This is something you don't have to worry about when eatin
g organic
grass-fed meat. Also, red meat is not bad for arthritis or hypothyroid; actually there are studies and research that establish a concrete association with some types of autoimmune disease and specifically, rheumatoid arthritis and grain intake. I would continue eating organic red meat if I were you.

Best regards,

Eric

WHAT OUR CUSTOMERS ARE  SAYING
Ground Beef
Dear U.S. Wellness,

I just wanted to let you know that your
ground beef is the best I've ever
tasted!

I am trying your thin
Sandwich Sirloin steak in this order to see how they are.

All the best!

Don F.


Persian Meat Kabobs
Beef Kabob final

INGREDIENTS:
  • 2 Lbs. of cubed leg of lamb steak
  • juice of 1 lemon
  • 2 onions, grated
  • 3 garlic cloves, crushed
  • 1 egg, beaten
  • Lime halves
  • 1 cup plain yogurt
  • handful of chopped fresh mint
DIRECTIONS:
  • Put meat into bowl with lemon juice, onions, garlic and pinch of salt.
  • Add Kabobs and mix well and refrigerate at least 1 hour.
  • When ready to cook, mix in the egg, then thread meat onto skewers.
  • Heat a grill pan or grill over medium heat.
  • Add kabobs and cook for about 2 minutes and turn.
  • Serve with grilled lime halves, minted yogurt and flat bread.
$25  DISCOUNT FOR 40 LB. INCREMENTS


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.

MINIMUM PURCHASE

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.

CHANGE CUSTOMER PROFILE
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.

 
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

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: caebeling@earthlink.net or eathealthy@grasslandbeef.com

Sincerely,
John Wood
U.S. Wellness Meats
NY Strips
NY strip

ON SALE
ITEMS
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