Dear John,
Summer's bright warmth is here and the outdoors beckons. (when the rain stops!) Everyone is anxious to be outside and fire up the BBQ for some delicious sizzling steaks. Show dad how much you appreciate him by cooking him his favorite meal, complete with U.S. Wellness
grass-fed meats, like the tender, flavorful ribeye steaks, or the tri-tip steak. These are sure to please everyone!
Always remember to show Dad how much you appreciate him. Fathers are our strength, our guidance, and comfort. And for those fathers who are servicemen, far away from their loved ones now, remember them in your prayers.
Best regards and happy Father's Day,
John, Lee Ann, Megan, Lacey, and McKenzie,
on behalf of the farm families of U.S. Wellness Meats.
Toll Free: (877) 383-0051
URL: www.uswellnessmeats.com
email: eathealthy@grasslandbeef.com
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BREAKING NEWS NOTES
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RE-STOCKED ITEMSNEW ITEMS
No salt sardines Certified Kosher will arrive by June 18. 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 35 users will be able to utilize the code.
The 8 red letters (in sequence) are in the extended articles in this issue and will spell out a string that can be used in the 'promo code' area when you are placing your order. The letters will begin within Catherine Ebeling's expanded article.
This code only applies on orders weighing under 40
pounds and excludes all sale items.
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OMEGA 3 FATTY ACIDS PROTECT EYES
Consuming fish and other foods that contain
omega-3 fatty acids may reduce the risk of age-related macular
degeneration (AMD), the leading cause of severe vision loss in elderly
people.
Australian researchers reviewed nine published studies
that included a total of 88,974 participants, including 3,203 people
with AMD. The combined findings from the studies suggest that a high
dietary intake of omega-3 fatty acids is associated with a 38 percent
reduced risk of late (advanced) AMD, and that eating fish or grass fed meats twice a week
is associated with a reduced risk of both early and late AMD. The study was published in the June issue of the journal Archives of Ophthalmology. The
University of Melbourne researchers noted that long-chain omega-3 fatty
acids form an integral part of the layer of nerve cells in the retina.
Outer cells of the retina are continually shed and regenerated. Because
of this, deficiencies in omega-3 fatty acids may cause AMD. "A
diet rich in omega-3 fatty acids and salmon, tuna, and grass fed meats as a proxy for long-chain
omega-3 fatty acid intake, has therefore been hypothesized as a means
to prevent AMD," the researchers wrote. While they did find an
association between omega-3 fatty acid intake and reduced risk of AMD,
they didn't go so far as to recommend regular consumption of omega-3
fatty acids to ward off AMD. "Although this meta-analysis
suggests that consumption of omega-3 rich foods and
may be associated with a lower risk of AMD, there is insufficient
evidence from the current literature, with few prospective studies and
no randomized clinical trials, to support their routine consumption for
AMD," the researchers concluded.
Source: June 13, 2008 HealthDay News
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GRASS-FED POWERED ATHLETE CORNER
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TRIBUTE TO SANDBAGGERS
As the week of June 15 unfolds, the nation will be shown more epic footage from the heartland featuring stoic Midwesterners putting up great a fight against numerous rivers within the Mississippi basin. Mother Nature has unleashed record amounts of rain in the Mississippi River basin during the calendar year to date and the cost will be staggering.
The picture above was taken on the University of Iowa campus midweek as thousands of unpaid volunteers have put heart and soul into sandbag filling and tossing. The athletic activity has been passionate and unrelenting against the toughest water war fought in this part of the Midwest ever. 2008 flood crests are stripping old records right and left. For example, an incredible 12 feet on the Cedar River in Cedar Rapids, Iowa.
I personally spent a good part of the day Saturday, June 14 pitching sandbags on the Mississippi River levee in my home town of Canton, Missouri. Canton has a will to win which was heart warming to see today with over a 1000 unpaid volunteers working like a well organized army completely on their own free will to solve the problem on our own. The same formula worked perfectly in 1993 and we expect the same results in 2008 with hard work and sheer determination. This link depicts clearly what we are up against this week.
Dr. Al Sears should consider adding 50 pound sandbag tossing to his short duration training regime. It certainly did not take long to get my heart rate up to speed to day.
On a serious note, we need to step back and reflect and pray for our fellow countrymen and women who have been ravaged by the floods of June 2008. We ought to be most proud that the folks in the heartland are putting up a great fight on our own and not waiting for the government to save us.
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DR. AL SEARS M.D.
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Do you like your steak rare like me? I'm talking about beef that's red in the middle.
You should. There's no scientific support for the popular belief that it's better for your health to cook a steak until it's well-done. In fact, cooking in this way can accelerate the symptoms of aging, including arthritis, cancer, diabetes and heart disease.
Why? Overcooking "denatures" protein, lowers vitamin content, and destroys beef's essential nutrients. And new research has uncovered a direct connection between overcooking and premature aging.
It's the result of a process called "glycation." Glycation is what happens to proteins in our body as we age. It's the same transformation that turns a turkey's skin brown and crispy when it's deep fried.
Glycation is really just the binding of protein and glucose molecules (sugar). This produces a class of compounds called "glycotoxins," which literally means "sugar poisons." As these poisons build up the cells of your body, they send out harmful chemical signals. The body responds by producing sites of inflammation.
What's more, proteins left "denatured" through overcooking don't regenerate. They remain damaged. This speeds the aging process.
A new study proved that eating meat "well-done" transfers these glycotoxins directly into your body at the cellular level. Researchers at the Mt. Sinai School of Medicine took 24 diabetics and split them into two groups. One group ate a low-glycotoxin diet, the other a diet much higher in glycotoxins.
After only two weeks, those eating a high-glycotoxin diet saw a 100 percent increase in glycotoxin blood and urine levels compared with the other group.(1)
And as I mentioned, the problems don't end there. Overcooking destroys vital nutrients, especially vitamin B12. CoQ10 is another. As you may know, every cell in your body needs this critical compound to convert fuel into energy, especially your major organs like the heart, brain, and liver. Beef happens to be the best source of CoQ10 on earth.
You can reduce glycotoxin levels by cooking your steak at a lower heat, or by "searing" it: throw it on the grill or in the pan at very high heat but for only two minutes or so on either side. This cooks the outside while sealing in the juices (and the key nutrients).
By the way, a nice, rare steak doesn't mean less flavor. Grass-fed, pasture-raised beef has a distinct, meaty flavor you won't find in commercial meat. It's much more savory when cooked rare, and since it comes from cattle nurtured as Nature intended, its rich nutrients-including B12, alpha linoleic acid, and CoQ10-remain whole and easily digested for optimal health.
To Your Health
Dr. Al Sears
______________________________
(1)Vlassara H., et al. "Inflammatory mediators are induced by dietary glycotoxins, a major risk factor for diabetic angiopathy." Procedure of the National Academy of Sciences, USA. 100(2):763.
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CATHERINE'S COMMENT
by Catherine Ebeling, RN BSN
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OMEGA 3 FATTY ACIDS FOR HEALTHIER BABIES' AND CHILDREN'S BRAIN DEVELOPMENTThe brain has the greatest density of fat of any organ in the body. In the unborn child, fatty acids are incorporated into brain cells and the retina of the eye during the last three months of pregnancy and the process continues during the first year after birth. The most important fatty acids for the brain and retina are the polyunsaturated fatty acids (PUFAs), docosahexaenoic acid (DHA), an omega-3 fatty acid, and arachidonic acid (ARA). DHA accumulation in the fetal brain mainly comes from the mother's consumption of omega-3 fatty acids found in grass fed meats and fatty fishes, such as salmon, tuna, or fish oil supplements. Concentrations of DHA in brain tissues increase three to fivefold during the last 3 months of pregnancy and again during the first 3 months of life. The accumulation of DHA in the brain continues for at least the first 2 years of postnatal life, which is why a diet rich in omega-3 fatty acids from a good source is highly recommended. The importance of a healthy diet during pregnancy has been shown by studies that concluded that low birth weight infants' mothers consumed less fatty acids than did mothers of infants with normal birth weights. Furthermore, mothers of low-birth-weight children had significantly lower levels of DHA and ARA in their red blood cells. The nutritional situation of pregnant women declines especially with respect to polyunsaturated fatty acid content. The diet of pregnant women should therefore contain sufficient essential fatty acids not only to cover their own requirements, but also that of their unborn babies. The essential fatty acids can easily be found in the diet by eating grass fed meats such as grass-fed beef, lamb, or goat, and grass-fed dairy products, as well as fatty fish such as salmon and mackerel. This regimen should continue after delivery since the content of DHA in mothers' milk is directly related to the diet or dietary supplementation taken. Most women choose to give birth to children during a fairly short period of their lives. Serial births without sufficient time in between them for the mother's body to recover, lead to a depletion of DHA in women, continuously reducing the availability of this important fatty acid for the youngest children. READ MORE...
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SHANE ELLISON, M.Sc.
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HOW SUNSHINE CAN MAKE YOUR WORKOUTS MORE EFFECTIVE
By: Shane Ellison - The People's Chemist
Copyright © 2008 www.thepeopleschemist.com
It's frustrating to watch obese people suffer in the gym and receive absolutely no benefit. Eventually they give up. It doesn't have to be like this. In fact, if they learn how to use one miracle substance properly, they could go to the gym less and have a lot more to show for it - including mega fat loss and lean, sexy muscle.
That miracle substance is sunshine! Proper sun exposure plays a crucial role in ensuring that your body responds to exercise. It helps by increasing insulin sensitivity. The primary mechanism involved is the production of a neuropeptide known as MSH - melanocyte stimulating hormone - and vitamin D. Combined, these "youthanizing" biochemicals help to lower levels of the fat storing hormone insulin. And sunshine is the only thing that can force our bodies to produce them in the right quantity and ratio.
Lowering insulin during exercise also guarantees a boost in age-defying hormones known as human growth hormone, testosterone, and IGF-1. Without sunshine, you could be wasting valuable time in the gym due to high insulin levels. Going to the gym with high insulin would be like trying to fight cancer while being exposed to Agent Orange. Insulin inhibits the release of age-defying hormones as well as our fat burning compounds known as catecholamines.
Proper sun exposure simply means that you expose 80% of your body to direct sunlight for 20 to 40 minutes every other day. Make this happen and you'll enjoy rewarding workouts met with fat loss and muscle gain.
About the Author
Bestselling author and creator of the Hormone Intelligence Therapy (HIT) program, ex-drug chemist Shane "The People's Chemist" Ellison exposes how anyone can reverse diabetes, lose fat and once again feel great in a bathing suit. Now, get exclusive access to Shane's free articles http://www.thepeopleschemist.com articles & discover how you can lose weight in 90 days without taking harmful drugs.
Live Young,
Shane Ellison, M.Sc.
Author, Organic Chemist
AKA The People's Chemist
www.thepeopleschemist.com
970.375.2266
fax: 415-634-2226
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DR. ERIC SERRANO M.D., M.S., B.C.
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Dr. Serrano,
What
is the best food for a long endurance sport? I run marathons and most
of the other runners carb-load, but I have heard this can make you "hit
the wall" earlier in the race. What is the best energy food for this?
Thank you,
Dave M.
[This is a reprint of the question from the last newsletter due to unintended omissions.]
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Dear Dave:
First
of all, congratulations to you for being a dedicated athlete. I applaud
your efforts! In response to your question on carb loading, I would
have to say that energy from good healthy fats provides the best fuel
for long term endurance events. Your body will burn the fat energy more
efficiently and will then turn to burning your own fat for energy more
easily.
If you are eating carbs and sugars, then your liver
can only store so much as energy in the form of glycogen, and after
approximately 30 minutes or so, you then run out of the glycogen stored
in the liver from carbs and 'hit the wall'.
I recommend high omega 3 and CLA rich pemmican from U.S. Wellness Meats. The high quality fat source will fuel your body with plenty of energy to spare.
All the best,
Dr. Serrano
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| WHAT OUR CUSTOMERS ARE SAYING |
Dear U.S. Wellness:
I just ordered some pemmican from you guys and first off, I love the product. Second, I just can't believe how fast it got to my house.
Excellent service!
E.D.
San Antonio, Texas
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KAT JAMES - MOUNTAIN HIDEOUT!
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Join U.S. Wellness Meats for Kat James Mountain Transformation Retreat in Asheville, North Carolina
Internationally recognized holistic transformation expert and author of the recently re-released bestseller, The Truth About Beauty, Kat James' acclaimed Total Transformation® Programs have been acknowledged by Conde Nast Traveler as an innovation in "transformation travel." A wake of incredible success stories from Kat's program (reversal of Type II diabetes and "hopeless" eating disorders among them) have been featured in national magazines, like Total Health, Women's World, Better Nutrition, and GRAND magazine. Based on scientifically-validated principles and Kat James own remarkable transformation (see her amazing transformation photos here) has garnered praise from many of the most respected names in natural health.
A major fan of U.S. Wellness Meats' grass-fed products, which she calls "critical for the biochemical components of my program," James will feature amazing recipes from her re-released book throughout her three summer programs running between July 25th and August 13th, 2008. Attendees experience many features that no other program offers, including: a highly honed, "low-impact" menu that avoids blood sugar spikes while satisfying with strategic ingredients; a world-class super-natural makeover (James was one of the top celebrity makeup artists of the '90s, with Martha Stewart and Sarah Jessica Parker among past clients), a gorgeous Mountainside Chalet facility and much, much more.
Read what pasts attendees have said, below, check out the slide show here, and call 877-54-TOTAL for more details.
Amy English, Total Transformation® participant, 2004:
"I've lost over eighty-five pounds. Most importantly, I'll never use food as a drug again."
Emily F., Total Transformation® participant, 2007:
"I can't believe what I'm feeling. After just a few days, my eyes and my head are so clear. My bloat and facial puffiness are almost gone. My shape is changing. This is unbelievable to me because this goes against all my training as a health educator."
Georgianna N. Total Transformation® participant, 2002 and 2006:
"The first time around weight came off and my seborrhea went away to the point where I could wear sleeveless tops again and didn't need steroid creams. I have watched the circles under my eyes and the crepey skin on the back of my hands almost disappear. My thyroid nodules actually shrank and all of my blood work was dramatically improved. The second time I lost another four dress sizes and got my husband to attend. Now he no longer smokes and is on a totally different path as we enter retirement. This may well have saved our marriage."
Jeff Cotter, Total Transformation® participant 2007:
"I have lost 55 lbs and my blood sugar is now normal. My skin and hair are much softer. And yet I'm only just getting started with this. I have not felt like this since I was a teenager. I have tried other diets and none truly ended my very desire for what I now see as poisonous foods."
Sue Kirwan, Total Transformation® participant 2007:
"I am no longer diabetic and have lost 36 pounds (four dress sizes) in three months, and regained my oval face shape."
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| RECIPE CORNER |
Ribeye Master
Prep Time: 10 minutes |
| Cook Time: 5 minutes |
Serving Description: 15 ounce ribeyes
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| Servings: 4 |
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| Ingredients |
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2 tablespoons brown sugar |
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1 1/2 tablespoons fresh cracked black pepper |
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1 1/2 tablespoons paprika |
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1 tablespoon ground cumin |
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1/2 tablespoon salt |
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4 thick cut ribeye steaks - 1 inch thick or sirloin steak - cut 1 inch thick | |
Directions
- Combine sugar, pepper, paprika, cumin and salt on a platter.
- Coat steaks evenly with the mixture.
- Let sit in the refrigerator for 30 minutes, then bring to room temperature.
- Grill steaks over direct heat for 4-5 minutes on each side for
medium rare, 6 minutes on each side for medium, 7 minutes on each side
for medium well, more time for desired doneness.
- Remove steaks from grill and cover with foil, allow the steaks to rest for 2-3 minutes.
- Serve warm.
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$25 DISCOUNT FOR 40 LB. INCREMENTS
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Do not forget to take advantage of the 40 pound $25 discount by ordering 40 pound combinations of beef, lamb, pork, butter, goat, shrimp, bison, condiments, honey, rabbit, single item chicken selections, snack foods, pet food, 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.
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MINIMUM PURCHASE RULES
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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.
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CUSTOMER CHANGE CONTACT INFO LINK
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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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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
Toll Free: (877) 383-0051
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ON SALE ITEMS
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The following delicious sale items will expire at 10 PM CST June 21, 2008:
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