U.S. Wellness Newsletter

February 24, 2008

Dear John,

By now, you have probably seen the news about the largest recall of beef in US history. 143 million pounds of beef recalled from a commercial processing plant in California. The cruel and inhumane treatment of the cattle during the infamous cattle handling video is just another sad day in the story of large commercial meat processing. Confidence in USDA over site tumbled backwards. How do you know when you pick up a package of meat in a grocery store where it came from, how it was raised, how it is actually processed, and how safe it is? You can't.

You can be assured of the quality of life and the quality of processing of the beef that are raised at U.S. Wellness Meats. The cattle are raised in free range pastures where they live their life as they naturally would. Processing is humane and the emphasis is on small batches, with the plant capacity maximum number processed at 225 cattle a day, as opposed to 7000 cattle processed at the 3 major beef packers. Eight members of this family-owned small business, which has been operating since the 1800's, are employed in the business to oversee that all high standards are followed closely. The animals are all slaughtered without pain and suffering, or stress. U.S. Wellness Meat's plant is one of only 3 in the US certified by the European Union for export to the EU. EU standards are higher than US standards.

From start to finish, you can rest assured U.S. Wellness animals lead a fit life on a forage diet and arrive in perfect health and strength at the end of their journey.

Thank you for your continued interest in your good health and for your business.

Best Regards,

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

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NEW ITEMS

Largest Beef Recall In US History, 143 Million Pounds Worth

The Department of Agriculture, USA (USDA), is recalling 64.9 million kilos of beef (144 million lbs); this is the largest recall in American history. Authorities say the Westland/Hallmark Meat Co, California meat plant did not appear to comply with regulations after a series of inspections. The USDA informs that the plant is also under investigation for alleged cruelty to animals.

A large proportion of this meat was destined for schools and federal nutrition programs - some was also to go to some fast-food chains.

Authorities stress the danger to human health is minimal. This is a Class 2 recall - the chances that the meat could harm humans are remote.

The recalled meat dates back to February 1st, 2006. Officials believe most of it has already been consumed.

Officials inform that the meat plant did not consistently carry out inspections of cattle which were not able to walk before being slaughtered - "downer cattle". Cattle that cannot walk in the slaughterhouse have a higher chance of becoming infected with E. coli, salmonella, or BSE (mad cow disease) because they are come into greater contact with animal feces and generally have poorer immune systems. Regulations specify that such cattle should either be re-inspected thoroughly or taken out of the food supply.

A secret video recording that had been carried out by the Human Society of America exposed practices, such as the prodding of crippled animals with forklift truck blades, the application of electric shocks, and kicking by staff, which eventually led to the suspension of operations at the plant. Two employees, who no longer work at the plant, were charged. According to the company, measures have been taken to ensure humane handling of the animals.

GRASS-FED POWERED ATHLETE CORNER
Major League Baseball

Having watched Major League Baseball suffer through it most recent round of Congressional hearings on performance enhancing compounds. It occurs to me how much simpler life would be, if athletes in all walks of life would roll the clock back 40 years and emulate the smart foods athletes have consumed for centuries to enhance performance the way Mother Nature set the table.

After watching the impressive lean muscle development of Jesse Marunde, Jon Andersen and Josh Bryan, grass-fed beef offers a great alternative for the premier fitness trainers schooling the world class athletes in America today.

Bud Selig are you listening??

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

The Importance of Vitamin D

Depression, osteoporosis, muscle weakness, gum disease, diabetes, insulin resistance, arthritis, multiple sclerosis, and cancers of the breast, colon, pancreas and prostate.

That's a partial--and still growing--list of the illnesses that vitamin D may help prevent. How might one vitamin do so much?

Vitamin D isn't like any other vitamin. It's a hormone that has receptors in most--if not all--cells in the body. It affects how cells grow, proliferate, and "specialize," how the body makes bone, muscle, and insulin, and how the immune system fights disease ... or itself.

And many experts are now convinced that we get far too little.

"There's been a huge amount of data since 1997," says researcher Bess Dawson-Hughes of the Jean Mayer U.S. Department of Agriculture Human Nutrition Research Center on Aging at Tufts University in Boston.

"The evidence has just exploded--not just on bones, but diabetes, infection, insulin resistance, various cancers," she adds. And it looks like we're getting too little vitamin D for all of them.

Most vitamins occur naturally in a variety of foods. Some Vitamin D can be found in some foods like: organic, all natural grass-fed beef liver, grass-fed dairy butter, rich in vitamin D and vitamin A, raw milk grass-fed cheeses,
egg yolks, sardines, mackerel, salmon, herring, fish liver oils, shrimp, chicken liver, oysters, and fortified foods such as orange juice, milk and infant formula. Mostly though, if you are not getting the Vitamin D you need from sunshine, you will probably need a supplement. Try U.S. Wellness Meats Or-ion liquid vitamins chock full of your daily requirements of bio-available vitamins.

Relying on the sun's ultraviolet rays to make vitamin D worked fine when all humans lived near the equator. But "approximately 50,000 years ago, small bands of people, almost certainly darkly pigmented, migrated gradually from sub-Saharan Africa to more northern latitudes.

Further from the equator, UV rays were scarce, leading to rickets, the vitamin D deficiency disease that deforms bone, including the pelvis. Populations couldn't survive if they became ricketic because women couldn't deliver a child. Both would die at birth.

Scientists suspect that the light-skinned races lost their skin pigment so they could absorb more of the sun's UV rays. Northern populations became depigmented fast, because the mutation that led to lighter skin had a huge survival advantage. People of color couldn't survive in limited sun. The exception: Eskimos have endured, because they live on fatty fish, the only food that is rich in vitamin D.

Vitamin D helps the body absorb calcium, so it's no surprise that giving people vitamin D--with or without calcium--can boost the density of hip and some other bones (though it appears to have little impact on the spine).

Does vitamin D actually keep bones from breaking? Only if you look at studies in which people took enough to get their blood levels high enough."

In a meta-analysis that pooled the results of those studies, people who took 700 to 800 IU a day had a 26 percent lower risk of hip fractures than similar people who took a placebo.

The bottom line: 1,000 IU of vitamin D a day could substantially lower the risk of broken bones in older people. But, she adds, it's not just vitamin D's impact on bone that would ward off those fractures.

Vitamin D affects bone mass and strength, but it also lowers the risk of falling by improving balance and muscle performance.

Muscle tissue has receptors that are specifically designed to accept vitamin D, which suggests that the vitamin must have a key role in muscle function.

When researchers gave vitamin D to older women, they saw an increase in protein synthesis, which means an increase in muscle growth and size.

"The animal studies are pretty remarkable," says cancer expert Edward Giovannucci of the Harvard School of Public Health in Boston. When animals are given vitamin D, "researchers see a dramatic reduction in tumor growth."

Vitamin D appears to make cancer cells less abnormal, less likely to multiply, and more likely to die. It also tunes up the immune system.

What's more, vitamin D may hinder angiogenesis, the growth of new blood vessels that feed a tumor. "And there's evidence that vitamin D may make cancer cells adhere to the tumor, which could keep them from branching out and becoming metastatic," he adds.

In people, the evidence is more complex. For example, researchers at Harvard reported a lower risk of colorectal cancer in women with higher vitamin D levels in their blood, but only in those over 60. Another study, testing blood samples from 800 people, found a lower risk of precancerous colon polyps in women--but not men--with higher vitamin D levels.

The evidence is most consistent for colon cancer. Prostate cancer is puzzling because the results are not consistent. And there just aren't many studies for breast cancer, but the evidence looks very promising.

The latest finding: When scientists analyzed the foods and supplements consumed by roughly 46,000 men and 75,000 women, those who got at least 600 IU a day of vitamin D had a 40 percent lower risk of pancreatic cancer than those who got less than 150 IU a day. This time, the link between vitamin D and cancer was stronger in men than in women.

Vitamin D is one of most promising of anything in nutrition that can potentially have a strong effect on cancers. But whether the results from animal studies will transfer to humans, is not known. It's not a cure-all, but it is definitely something to pay attention to.

[This article will be continued in the next edition of USWM newsletter.]

WHAT'S UP DOC?
Dr. Al Sears, M.D.

The Power of Organ Meats!

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

Some of my leanest patients are body builders. They're passionate - almost fanatical - about anything that helps them burn fat and stay lean.

As my body builder patient Keith M. says:

"Going grass-fed changed my life and my career. It's one of the best ways to stay lean and build muscle."

I hear this kind of thing over and over from serious athletes who eat grass-fed. They love red meat but are concerned about the unhealthy fats, contaminants, hormones, antibiotics, and other stuff that can make its way into commercial meat.

Body builders eat grass-fed for one reason: it's one of Nature's purest foods. And if you're into exercising, you won't find a better fuel for fitness. Keith again:

"Some other foods are as high in protein as red meat per calorie, but red meat provides benefits that other high-protein foods don't have. Red meat is high in iron and [vitamin] B12, which both help to increase energy, improving your workouts. It's also high in zinc. That mineral is associated with increased anabolic hormones, including testosterone and IGF-I (growth factor), which may otherwise be suppressed in hard-training athletes. I've noticed that I'm leaner, more vascular, and my muscles are fuller when I eat red meat."

His favorite meal? Filet mignon with saut�ed spinach.

You can go back to eating one of your favorite foods without having to worry at all. Fats aren't a problem: grass-fed beef contains the right balance of fats your body needs (the omegas 3 and 6). Lean cuts are loaded with protein and a range of key nutrients. You'll start looking forward to dinner more often, shed pounds, and build muscle - naturally.

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.

Dear Dr. Serrano,

Hi Doctor!

I am so glad I can ask you a question about meat!!!!!

I live in North Palm Beach, FL. I am a young mom of two preteens and have a die-hard, meat-eating husband. We are in a whirlwind of disagreement since I just spent a week in a "raw food" health institute in West Palm Beach where I learned the "detriments" of meat eating which leads to degeneration, as they taught. We ate vegan raw food the entire time there, and my friend dropped 50 points in her cholesterol in 3 weeks. She also became somewhat anemic....... I personally had no adverse effects, and lost 5 lbs in one week. I weigh 110 and am 5'6", so that was a lot for me.

In light of learning of all the recommendations leading to avoiding read meat for consumption, as well as ethical reasons, I started to eat vegetarian when I came home from the stay. I viewed one too many PETA videos of factory farming and abuse and my stomach turned.
So, I have been eating vegan these past two months, with no problems, and my family is very upset. They don't want to join me. This has gone on for two months now. I found U.S. Wellness Meats and read about the farm, grass fed beef, etc, and now am awaiting an order of meat from John, who spoke with me recently. I'm grateful he has healthier food than conventional beef! (I sent the info out to all my meat eating friends.) I figured that if my beautiful family insists upon eating meat, I will at least get them healthy meat. But I still feel as though I am buying them clogged arteries and high cholesterol. Can you tell me how this may be wrong? Can proper omegas and CLA's be gotten from Fish Oil?

Where in all this does cholesterol and heart disease come in? Why does the book "The China Study" have such great implication and strong, researched argument against meat eating if it is really safe? Who is right? What gives???

I would like to know the truth and eat what is healthy! I truly appreciate your help! Thanks for your time!

Eagerly awaiting your response,

Lisa B.
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Dear Lisa:
I am very familiar with the Raw Institute, even though I have not been there myself. I will try to answer your questions without letting you know I dislike the vegan diet.

Your friend losing 50 points of cholesterol doesn't mean a thing. Cholesterol is the must important antioxidant in the body but it is great selling point for the pharmaceutical industry. Cholesterol is the mother of 90% of your hormones and also it is in every cell in your body. Do you know that your body makes 60% of your cholesterol? Did you know that your brain if you pull the water off, is almost all fat?
Did you know that if your cholesterol is less than 155 after 55 or 60 the chances of dying of cancer or suicide increase by 3000%?

Cholesterol lowering doesn't mean a thing unless you have extreme numbers and that is your body telling you something is going on in your body. Did you know that if your cholesterol is high, it may mean that your hormones are low, and because it has to produce more hormones it has to dump more cholesterol into the blood so it can make the hormones necessary to be alive? Did you know that normal cholesterol levels 10 years ago were 250 and now the doctors want to lower that number to 150?

If the body was really made to only eat vegetables, which I can tell you it is not, then we wouldn't make a hormone or an enzyme called elastin. Only carnivores produce this enzyme hormone, and guess what, humans do. Now if you go back to prehistoric era, you have never seen a man building a garden, but there is plenty of evidence they used to kill or cut so they could eat. The reason they needed meat and skin was to protect themselves from the elements and other animals. Agriculture didn't exist until the Egyptians took over the world. They could feed people in one place due to agriculture, but before that time we were mostly nomads, meaning we moved with the food and the seasons. Yes, we ate vegetables, fruits and nuts, but we never stopped hunting to grow vegetables. The best way to really follow vegetarians, is by following a culture that is pure vegetarian, and we still haven't found one, and the closest one is the people from India and they are not pure vegans.

Your body requires B12, vitamin D and other natural sources of necessary or essential nutrients that are provided by meat or fish, and sorry, but vegetables will not give you any of those nutrients. Also where are you going to get the fat that you require to be alive? I would like to know how much energy, and sex drive you feel in 6 months, please let us know.

The problem is the quality of the meat, and not the meat itself, if I give poison to my meat, what do you think you are eating? If you find a dead animal that was poisoned with a lethal dose and you eat it, you are going to get sick, this of course is an extreme but that is what we are doing with our children when we eat the commercially grown meats and nonorganic vegetables. Also where are your vegetables coming from, are they from a hydro farm, are they fresh, who picked the vegetables, what type of soil was used, did they use artificial fertilizers, and who touched them before you ate them?

We have to eat fish, meats or eggs so we can survive, if not you will get sick, trust me.

Dr. Serrano

WHAT OUR CUSTOMERS ARE SAYING

Hi John:

Thank you so much for your butter response. Too bad about the legalities of raw butter, however I bought your organic grass-fed butter anyway and it tastes fantastic.

I also had one of your grass-fed filet mignon's tonight and it was superb. I bought some of the Amish raw cheese and beef sticks and they are great too.

You guys rock and I so appreciate the fact that companies like yours are in business and I wish you much continued success.

Sincerely,
C.K.
Irvine, CA

RECIPE CORNER
HEARTY BEEF SHORT RIBS

INGREDIENTS:

3 T flour or rice flour
2 T brown sugar
1 tsp salt
1/8 tsp coarsely ground pepper
3 lbs beef short ribs
2 T beef lard
1/2 cup coarsely chopped onion
1/4 tsp whole allspice
1 small bay leaf
3/4 cup water
8 medium carrots
8 small whole onions
Prepared horseradish

DIRECTIONS

Combine flour, sugar, salt, and pepper; dredge ribs in flour mixture and reserve the rest.
Melt lard in large dutch oven, add ribs and cook over medium heat until browned. Stir in remaining flour mixture, chopped onion, allspice, bay leaf and water.
Cover reduce heat and simmer, 1 hour and 45 minutes. Add carrots and onions, simmer 30 minutes more. Serve with horseradish.
Yield 4 servings.

$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

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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

ON SALE ITEMS

The following delicious sale items will expire at midnight CST March
1, 2008.

Box 37 - 64 six ounce 75% patties
Box 66 - 25 one pound packages of beef short ribs
Beef stew beef - 1 pound package

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