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U.S. Wellness Newsletter
                     
February 10, 2008


Dear John,

For many years we have been told over and over again that fat is unhealthy, and most people actually do believe it. Therefore, in an attempt to be "healthy," many people have avoided eating fat.

Those who eat low fat diets are usually the most unhealthy people of all. They typically suffer from symptoms of depression, fatigue, anxiety, mood swings, hypoglycemia, insulin resistance, constant and insatiable hunger, gall bladder problems (gas, bloating, "acid-reflux," loose stools), hormonal imbalances, and even lack of menstruation in young women.

Lack of fat and a higher carbohydrate diet can contribute to more serious health problems such as ADHD, Parkinson's, Alzheimer's, epilepsy, and cancer.

There are therapeutic diets that utilize a higher fat percentage than usual, combined with a drastic reduction in carbohydrates to curb insulin release in the body. When diets of this type are utilized, the usual body response is ketosis, where the body effectively is burning fats instead of carbohydrates for fuel. This specialized diet can bring about drastic changes with a reduction in symptoms and shrinking of cancer tumors. The best fat is from all natural, grass-fed meats, pemmican and tallow that U.S. Wellness Meats has to offer. Our diets can heal us where medicine has failed.

Don't forget, Thursday, February 14th is Valentine's Day.  Steaks for the guys and hand made soaps for the gals and gift certs for the hard to please!

Best regards and happy Valentine' s Day!

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

Toll Free: (877) 383-0051
URL: www.uswellnessmeats.com
email: eathealthy@grasslandbeef.com




In This Issue
BREAKING NEWS NOTES
GRASS-FED ATHLETE CORNER
CATHERINE'S CORNER
Dr. AL SEARS M.D.
DR. ERIC SERRANO M.D., M.S., B.C.
CUSTOMER FEED BACK
RECIPE CORNER
$25 DISCOUNT RULES
BREAKING NEWS NOTES
Abe Collings pasture shot
CERTIFIED ORGANIC GRASS-FED VEAL HAS ARRIVED

U.S. Wellness is most pleased to announce an outstanding source of certified organic grass-fed veal produced on one of the premier grass farms in America.  The picture above is the perfect pasture sward.  Proprietor Abe Collins is president of Carbon Farmers of America.  Abe's organization is playing a critical role in the emerging carbon credit market.  Farms such as Cimarron Farm are sequestering carbon from the atmosphere neutralizing the effects of excess CO2 emissions.

28 exquisite selections fill the ORGANIC GRASS-FED VEAL category.  Including several primal cuts which will yield numerous culinary creations.

The new cuts are listed below in order of inventory supply.  Obviously the lower items on this list will disappear fast:
We look forward to your feed back and recipe suggestions.

Demand will most likely exceed supply as the farm has a finite amount of production yearly.

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RESTOCKING NEWS
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NEW ITEMS

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PROMO CODE HIDDEN IN TEXT

Don't forget to look for the special promo code hidden in
the text for a one time only 15% discount off your next purchase.  First 40 users will be able to utilize the code.
The 9 red letters (one word)  are in the extended article 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
begin in the Catherine Ebeling article.

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

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GOOD NEWS FOR OBESE MEN

A study in obese men suggests that a high-protein, low-carbohydrate diet is most effective for curbing hunger and promoting weight loss.

High-protein intake promotes satiety and, when combined with very low carbohydrate intake, causes the body to use fat reserves, often resulting in short-term weight loss, the researchers note in the American Journal of Clinical Nutrition.

"Hunger is one of the main reasons diets fail, thus understanding more about appetite control during dieting will allow us to design diets that achieve weight loss, without feeling hunger," Dr. Alexandra M. Johnstone told Reuters Health.

Johnstone, of the Rowett Research Institute in Aberdeen, United Kingdom, and colleagues compared hunger, appetite, and weight loss measures in 17 obese men. The men, aged 38 years on average, lived in a nutrition laboratory setting while they participated in two short-term diet interventions.

The men could freely chose the amount of food they ate from carefully prepared daily meals containing 30 percent of energy from protein and either low-carbohydrate content (4 percent) or medium-carbohydrate content (35 percent), plus respective fat contents of 66 percent and 35 percent.

During the first 4-week period, the men were randomly assigned to the high-protein, low-carbohydrate meals or the high-protein, moderate-carbohydrate meals. They then followed a month-long fixed, mandatory maintenance diet before crossing over to the opposite carbohydrate-level diet for a second 4-week period.

While weight-loss occurred with both diets, the high-protein, low-carbohydrate diet resulted in greater weight loss and less hunger.

The investigators are using these findings to help them further assess the brain's link with hunger in follow-up studies utilizing brain imaging.

The current results, Johnstone and colleagues say, confirm that high-protein, low-carbohydrate diets result in satiety and weight loss, but they suggest that high-protein diets only be followed for short periods and under medical supervision as they are not suitable for everyone.

SOURCE: American Journal of Clinical Nutrition, January 2008


GRASS-FED POWERED ATHLETE CORNER
Deena Kastor - U.S. Marathon Record Holder
Deena Kastor Excerpts from a recent Deena Kastor blog reflecting on the summer journey leading to Beijing:

Beijing is only eight months away. Between now and then I will log over five thousand miles. I will go through 15 pair of DS Trainers. I will take 200 ice baths. I will log 600 hours of afternoon naps. I will get more than 200 massages and have a total of about 1000 acupuncture needles. All this in an effort to maintain health and get as strong as possible.

Along with training hard and intensely taking care of myself I hope to stay connected with the simple joys that have kept me running for the past 24 years. I hope to still hear my feet landing on pine needles. I hope to maintain playfulness as I toy around with a faster cadence. I hope to weave through the trees and feel the rhythm of my breath. I hope to notice the seasons changing. I hope I still jump at the chance to chase a leaf blowing down the street. I hope to be aware enough to feel sweat starting to gloss my neck. I hope to playfully hop over rocks and roots without breaking pace. The greatest thing I can ask for is to be joyfully running my way to Boston and Beijing.

Greater still, will be our entire Running USA team will be together on the flight to China this summer.
 
CATHERINE'S CORNER
by Catherine Ebeling, RN BSN, Wellness Consultant


Cahterine Ebeling
Healing with Fats

For the past 15 years it has become assumed truth that a low fat diet is a healthy diet. The medical community, who, thirty years ago, used to urge us to eat plenty of meat and cheese, shifted their emphasis to encourage us to eat ample amounts of fruit, vegetables and grains.

As the pendulum is swinging back, there is a great deal of emphasis on the importance of good fats and essential fatty acids, most notably the Omega 3 kind. Hard and fast rules about diets never work. There are many applications for many different diets, and many different people and their nutritional needs.

Much research has proven that dietary fat is not necessarily converted into body fat. Carbohydrates, on the other hand, are readily converted into fat by the action of insulin. According to many experts, most overweight people became overweight due to a condition called hyperinsulinemia -- elevated insulin levels in the blood.

When you eat a high-carbohydrate meal, the increased blood sugar stimulates insulin production by the pancreas. Insulin is the hormone that allows blood sugar to be used by the cells. However, a side effect of insulin is that it also causes fat to be deposited, and it stimulates your brain to produce hunger signals. It has been shown that high levels of insulin have a deleterious effect on the body, including premature aging.

If you severely restrict carbs, your body goes into a state of ketosis--burning fat with the subsequent production of ketone bodies in the bloodstream. The condition is called "ketonuria" if ketones are spilled out into the urine. The result of ketosis is that your blood sugar levels stabilize; your insulin level drops; and because your body is burning fat, you lose weight.

While a low carbohydrate/high fat diet is good for people who want to lower their insulin levels and stabilize blood sugars; this diet has been used for years with very good results for controlling cancer, shrinking tumors, and for neurological disorders such as Parkinson's, beginning stage Alzheimer's, and particularly epileptic seizures in children. 
Read More...

WHAT'S UP DOC?
Dr. Al Sears, M.D. 
Dr. Al SearsThe Power of Organ Meats!

By: Dr. Al Sears M.D.
Author: The Doctor's Heart Cure

Many ancient cultures prize organ meat above all else.  It's a little-known fact.

Kublai Khan, the Mongol conqueror who once ruled over all of Russia, China, parts of the Middle East, and Eastern Europe, feasted on the organs of various animals. And a recent study of the world's 229 remaining native societies found that organ meat is still reserved for the elite.

Why? Organ meats are packed with powerful nutrients.

Your organs perform highly specific tasks critical to your body's optimal functioning at every level and have the highest concentrations of many powerful, life-giving substances. These include vitamins, minerals, enzymes and amino acids. (There's a reason why all living things are called "organ-isms.")

These are the basic building blocks of life - and your keys to strength, vitality, and longevity. What's more, your body can't make many of these crucial nutrients on its own. It can only get them from outside sources, organ meats being among the richest.

Here's a small sample:

NUTRIENT    SOURCES   FUNCTION
       
Vitamin B12*  -    Liver, kidney, heart   
(prevents anemia, protects nerve and brain cells,     vital to digestion, increases longevity)

CoQ10  -  Liver, kidney, heart, other organs   
(crucial to energy conversion for every cell in your body, optimum organ function, boosts heart health, brain power, anti-aging)

Vitamin A  -  Liver   
(growth and repair of body tissues, immune booster, bone and tooth formation, night vision and overall eye health)

* Found only in meat

You can see why the great warriors reserved organ meat for themselves. It was one of the keys to their power.

Here's the hitch: as metabolic centers, organs are also a place where toxins can accumulate. To get all the health benefits of organ meat, they have to come from strong, healthy animals, raised as Nature intended.

Organ meats from pasture-raised, grass-fed provide all of these key power-generating nutrients, with none of the toxins. You might say it's food fit for a warrior.

I recommend you check out some of the organ meats available here at U.S. Wellness Meats.

To Your Good Health,

Al Sears, MD

Cordain, L. The Paleo Diet: Lose Weight and Get Healthy By Eating the Food You Were Designed to Eat. New York: Wiley & Sons. 2002.
DR. ERIC SERRANO M.D., M.S., B.C.
Eric Seranno Dear Dr. Serrano,

I use grass fed 75 percent lean ground beef in many recipes. My question is, when I brown the ground beef should I pour off the fat that is rendered from the ground beef or should I just include this fat in my recipe since it has CLA in it? I don't want to be eating too much fat but I also don't want to waste nutrition. 
Jean
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Dear Jean:

It depends on the temperature used to cook the ground beef; the higher the temperature, the more the fat and the proteins will be altered, so if you used a high cooking temperature, then don't eat it, because it will damage the fat; almost changing it to something similar to a transfat. Meat cooked on low to medium heat is good for you, so enjoy the fat.

The only other time I will ask a patient to cut down on the fat is when they are competitive athletes, and they need to lower the caloric intake.

Take care!

Dr. Serrano




WHAT OUR CUSTOMERS ARE  SAYING
BeefLiver2480
Hi John!

I never knew what type of energy liver could harness until I tried Kieba Blacklidge's special athlete's recipe.  I'm one of her boot campers staying at Body Temple Boot Camp in Pahoa, Hawaii, and everything she has given me to eat has been cleansing, refreshing, and
incredibly healthy.  However, the liver in her special recipe surpasses anything I have consumed as far as energizing me and keeping me going throughout the day.  Two days ago, I swam 12 more lengths of the pool than I normally do and still had enough energy to do 20 minutes on the stationary bike afterwards.  I was completely alert at night.  The following day, I did not have my special liver recipe, and I was exhausted. 

Today, I had another dose of the liver recipe and as soon as I jumped in the pool, I knew it was going to be a great swim from start to finish.  Usually it takes me several laps to get into the groove. 

I've tried everything from Super Hi-Vites to generic multivitamins packed with vitamin B6 and B12, and nothing has worked for me like the power of grass-fed beef or chicken liver

I'm not one for promoting anything; unless, I truly believe in it, and I can adamantly say that the effects of the liver are not imaginary.  It is not a placebo.  It is completely legitimate because I can't force myself to be energetic.  If you'd like the liver recipe for Kieba's special athletic fuel, you can e-mail Kieba at kiebaom@aol.com

By the way John, Kieba said you have a top notch organic calcium and magnesium liquid supplement made from plants.  I'll definitely be ordering that and some rabbit loin when I get back to L.A. 

Thanks,


Jennifer M.
Los Angeles, CA.

RECIPE CORNER
VEAL PICCATA
veal cutlet

Recipe courtesy of
Chef Emeril Lagasse, 2003






INGREDIENTS:
  • 1/2 cup all purpose gluten free flour
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 veal cutlets, about 3/4 pound, pounded to a thickness of 1/8-inch
  • 1 1/2 tablespoons vegetable oil
  • 1 cup dry white wine
  • 1 garlic clove, chopped
  • 1 lemon, juiced, or more to taste, (about 2 tablespoons)
  • 2 tablespoon capers, drained
  • 1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish
DIRECTIONS
  • In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal cutlets in the seasoned flour mixture, shaking to remove any excess flour.
  • Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side.

  • Transfer to a plate and set aside. De-glaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.

  • When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley.

  • When the butter has melted, return the veal cutlets to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.






$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, organic snacks, laundry soap, condiments, 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, organic snacks, laundry soap and condiments 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
Ground Beef

ON SALE
ITEMS
The following delicious sale items will expire at midnight CST February, 16, 2008.


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