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WILL A HEALTHY DIET HEAD OFF ALZHEIMER'S DISEASE?

June 29, 2008
Monticello, Missouri
Dear John,

Canton 080628 very small sundownIt seems incredible that the 4th of July, 2008 is five days and counting!

The farm families of U.S. Wellness might think they have been challenged with record flooding, $4.00 gas and the ever increasing costs of doing business, but is pure folly compared to what our forefathers endured against nearly impossible odds against the greatest army on earth during the Revolutionary War.

On July 4th, 1776 American gained independence from England and democracy was born.  The war was led by great patriots fighting for a noble cause with a unique ethnic diversity working as a team in the struggle with Great Britain. 

The first major fireworks display was ushered in by thirteen guns fired at dawn's early light and again as darkness fell on Bristol, Rhode Island in 1777.

Please take time to reflect on Friday with your family and friends the true meaning of freedom and the price that has been paid to maintain it for 232 years.

In this edition, Catherine Ebeling RN BSN points out that Alzheimer's disease is a term we hear too often today. It seems like so many of the elderly and even the not-so-elderly are being diagnosed with it.

It is a frightening disease that begins with a loss of short-term memory and progresses to neglect of self, and a loss of ability to even recognize loved ones.

Alzheimer's is now being diagnosed more and more frequently, and as the baby boomers begin to age, the prevalence of Alzheimers will be almost epidemic.

There has to be something in our environment that is contributing to this. Can a change in diet help?

The answer is yes! The current standard American diet is too high in Omega-6's fats and way too low in Omega-3 fats. Omega-3 fatty acids are one of the keys to help stave off this dreaded disease. Combined with a healthier, active lifestyle and a diet full of anti-oxidant rich foods and high Omega-3
grass-fed meat, we can reduce the odds of  Alzheimer's disease.

We strongly believe in our products and stand behind them as the highest quality nutrition you can buy. We hope you will pass on the good word to others and continue to strive for a healthier you.

Happy 4th of July,

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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In This Issue
BREAKING NEWS NOTES
GRASS-FED ATHLETE CORNER
CATHERINE'S CORNER
DR. SEARS
DR. ERIC SERRANO M.D., M.S., B.C.
CUSTOMER FEED BACK
RECIPE CORNER
PHOTO OF THE WEEK
$25 DISCOUNT RULES
MINIMUM PURCHASE RULES
CUSTOMER CONTACT INFO LIST
ON SALE CHOICES
BREAKING NEWS NOTES
sirloin tip small 080628


RE-STOCKED 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 35
users will be able to utilize the code.

The 10 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 article after you open the complete article. Remaining clues are in subsequent sections of the newsletter.

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

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...................................................................................................
Many Americans May Benefit From Eating A Higher-Protein Diet

Current protein recommendations were established with the goal of preventing deficiency, but newer research indicates that many adults may benefit from eating more than the minimum requirement. These findings are presented in a supplement in the May issue of the American Journal of Clinical Nutrition describing the conclusions of a Protein Summit held last spring, which brought together the world's leading scientists in protein research.

The summit's attendees report in the supplement that eating a higher 
protein diet - still within the recommended range, but toward the top of it - may play a role in optimal health, as higher protein diets are linked with a lower risk for many health conditions such as type 2 diabetes, metabolic syndrome, cardiovascular diseases and osteoporosis as well as sarcopenia, the degenerative loss of skeletal muscle mass and strength.

The current U.S. recommendation according to the Institute of Medicine is that adults should consume between ten and 35 percent of their calories from protein. The summit participants said that many adults, such as those who are overweight or obese and older Americans may benefit from eating up to 35 percent of their calories from protein.

The summit's conclusions complement examination of evidence by the International Dietary Energy Consultancy Group (IDECG), World Health Organization/Food and Agricultural Organization and Dietary Reference Intakes (DRI) panel, which has determined that there is either a benefit or no harm with protein intakes three to four times the minimum requirement. This means that adults can safely eat up to 35 percent of their total calories as protein, and there may be some health benefits in doing so. Since most Americans are consuming protein in the lower end of this range (about 13-16 percent), there is room for adding more high-quality protein such as grass-fed meats to their diets while still being in the recommended range outlined as safe.2

The 2005 Dietary Guidelines for Americans do not specifically address protein as a required nutrient, and summit participants agreed that greater focus and attention to protein should be given in the 2010 Dietary Guidelines in light of grounded science supporting protein's role in disease prevention and emerging research supporting its role in optimal health.

How to Get More Protein - and the Best Kind

Protein supports growth and repair of muscle, bone and other body tissues and can help to promote satiety. While looking for protein choices, it's important to know that animal sources of protein, such as raw, grass-fed dairy, grass-fed meats such as lamb, goat and beef, eggs, free range poultry and high omega 3 fish, are defined as high-quality or "complete" proteins because they contain the right proportion of amino acids essential for the body's functioning.
----------------------------
Article adapted by Medical News Today from original press release.


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GRASS-FED POWERED ATHLETE CORNER
Deena Kastor
Ramping Up To Beijing!

Deena Kastor left  her Mammoth Lakes, CA. mountain home training center on June 25 for a sojourn to Eugene, Oregon to watch the U.S. Track & Field competitors scramble for the Olympic Team.

Deena reports the training conditions in Mammoth have been much better than anticipated with the tragic California wild fires producing enough smoke in the Mammoth Lakes region to create eye and lung irritation the past 10 days.  Consequently the conditions are eerily similar to the smog conditions anticipated in Beijing. 

Deena has been running in extra clothing to increase  body temperature in anticipation of the summer heat and humidity that will impact all runners for the women's marathon.

Consequently, Deena is looking forward to the crystal clear mountain air in Eugene, Oregon for the final training preparation before leaving for Beijing and women's history. 

Deena we wish you all the best during final training runs leading up to the race of your life in Beijing.  The U.S. Wellness family is pulling for you 200%.


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CATHERINE'S COMMENT
 by Catherine Ebeling, RN BSN
Cahterine Ebeling
HEAD OFF ALZHEIMER'S DISEASE WITH HIGH OMEGA 3 DIET

According to the latest statistics, more than 26 million people worldwide have Alzheimer's disease, and a new forecast says the number will quadruple by 2050.

At that rate, one in 85 people will have the brain-destroying disease in 40 years, researchers from Johns Hopkins University conclude.

But the same forecast significantly lowers the estimate of current and future U.S. Alzheimer's patients.

A recent U.S. study estimated that the nation's Alzheimer's toll will reach 16 million by 2050, compared with more than 5 million today. The new estimate suggests only 3.1 million North American cases today and 8.8 million by 2050.

The new estimates, being presented today at an Alzheimer's Association conference here serve as a sobering reminder of the toll to come if scientists cannot find better ways to battle Alzheimer's and protect aging brains.

"If we can make even modest advances in preventing Alzheimer's disease, or delay its progression, we could have a huge global public health impact," said Johns Hopkins public health specialist Ron Brookmeyer, who led the study.

The biggest jump is projected for densely populated Asia, home of almost half of today's Alzheimer's cases, 12.6 million. By 2050, Asia will have 62.8 million of the world's 106 million Alzheimer's patients, the study projects.

What you eat today just may help determine your risk for Alzheimer's disease late in life. Changing your diet from processed, high sugar, starchy foods and commercially raised meats,  to organic produce and grass-fed
meats, seafood, and organic fruits, and nuts, will have a major impact on whether you develop this debilitating and heartbreaking disease.

Two new studies offer preliminary evidence that dietary choices could help prevent age-related mental decline or slow its progression.

DR. AL SEARS, M.D.
Dr. Al Sears
Al Sears, MD
Author of The Doctor's Heart Cure


If I had a cold or sore throat growing up, my grandmother would give me an old-time remedy: a teaspoon or two of honey. And my parents, who were ahead of their time in terms of health and diet, had me put honey on my morning cereal instead of sugar.

It turns out they were onto something.

Most people don't know it-including many doctors-but aside from being a delicious alternative to sugar, honey is a powerful anti-septic and antibiotic.

There's a mountain of clinical research proving its miraculous healing properties. In one recent study, scientists found that raw honey killed off the microbes behind a host of common (and sometimes deadly) ailments  including:

    Common cold
    Flu
    Athlete's foot
    Strep throat
    Staph infections in cuts, wounds, and skin ulcers
    Dysentery
    Upper respiratory infection
    Urinary tract infection
    Pneumonia

Another clinical study showed that honey eliminates many of the microorganisms that cause food to spoil. The authors concluded that honey could be used as a preservative in minimally processed food.


The reason for this special characteristic of raw honey is unclear. It contains compounds that break down protein, draw away fluid, and even generate hydrogen peroxide, a household disinfectant. But researchers aren't sure how it really works. It really is a "miracle" food.

As a doctor and nutritional specialist, I appreciate raw honey's medicinal properties. But I also happen to think it's a delicious spread and a great alternative to sugar. It has a lower glycemic index than sugar-which means it enters your bloodstream more slowly, produces a lower blood sugar spike, and produces a milder insulin response.
That means it won't turn into fat as readily or contribute to the onset of diabetes.

Unless you live near a beekeeper, you'll have a hard time finding fresh, high-quality raw honey. I get mine HERE.

Noori et al. "Investigating the Antimicrobial Activity of Natural Honey and Its Effects on the Pathogenic Bacterial Infections of Surgical Wounds and Conjunctiva." Journal of Medicinal Food. 2004, 7(2): 210-222.
Mundo et al. "Growth inhibition of food borne pathogens and food spoilage organisms by select raw honeys." International Journal of Food Microbiology. 2004. 97(1):1-8.


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DR. ERIC SERRANO, M.D., M.S., B.C.
Eric Seranno
Dr. Serrano,
 
Since humans evolved eating wild fish and grass-fed animals, why do you suggest supplementing with fish oil?  Can't we just eat wild fish half the time and grass-fed beef and bison the other half and get our essential fatty acids in sufficient quantity?
 
I've read that supplementation with fish oil requires extra supplementation with anti-oxidants, due to the rapid oxidation of fish oil in the body - something that doesn't occur when essential fatty acids are obtained through diet.
 
Ted P.
Leawood,  KS.
...........................................................................................
Dear
Ted:

This is a great question and I can tell you have been doing your research.  Although your hypothesis is almost true, it is not correct because the quality of the food is totally different and by the time the food gets to you, it has been in the supermarket for a few days. So yes, mild oxidation is already happening; but in the past like you stated, we caught the fish, we killed the bison, then we ate, and no we don't do that today.

I do not say that every body needs it, but almost every body, so if you consume fish at least four times per week and it is in balance with your meat intake, you don't need to take fish oils, especially if you are not too active, but if you are are very active or athletic, and under a lot of stress you still should take fish oils, just to reassure your body that you have enough and are not deficient.

All the best,


Dr. Serrano M.D. with advance degrees in nutrition, kinesiology and wellness.

Dr. Eric Serrano M.D.
475 North Hill Road
Pickerington - OH - 43147-1157
EMAIL QUESTIONS TO: eathealthy@grasslandbeef.com

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WHAT OUR CUSTOMERS ARE  SAYING
 
beef balogna
Dear U.S. Wellness,

Thanks John,  While I have you, could you please tell me if the bologna  has
a lot of fat in it (same as 75% burger)?  Do you have any idea on the calories it has in  it(~570 calories/100 grams bologna) ?  And
how long does it stay good in the fridge(7 days since it is a fully cooked product) ?
 
Thank you,
S. B.
Commerce, MI
 
P.S.  Just a note...When you were out of filets, I tried 2 other  companies and well.........Lets just say...I will become a Vegan if you never  had filet (in stock) in stock again!!!!!!!!  You're  Awesome!!!!!!!

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RECIPE CORNER
chicken breast skin on
Herbed Chicken Breasts

Herbed Chicken Breasts:  
Prep and Cook Time: 20 minutes

Ingredients:

    4 boneless chicken breasts skin on
    2 medium cloves garlic pressed
    1 TBS fresh squeezed lemon juice
    2 tsp chopped fresh sage
    2 tsp chopped fresh thyme
    1 tsp chopped fresh rosemary
    1/4 cup chicken broth
    salt and cracked black pepper

Directions:

    * Preheat broiler on high. Place ovenproof metal pan under broiler to get hot. Do not use glass or pyrex for this.
    * Season chicken with a little salt and pepper. When pan is very hot, about 5 minutes, put chicken breasts in pan and return to broiler.
    * Turn heat to low. Don't put too close to flame. It is best to put in middle of the oven, about 7 inches from the heat source. (Quick Broil) for about 15 minutes, or until done, depending on thickness of chicken.
    * While chicken is cooking chop herbs.
    * In a separate small skillet add chopped herbs, lemon juice, broth, pressed garlic, salt and pepper. Heat on medium heat for just 30 seconds.
    * When chicken is done remove skin, slice, and place on platter. Drizzle herb sauce over chicken. Serves 4.

Healthy Cooking Tips:
Chicken cutlets can easily dry out. Make sure you do not over cook. The cutlets should read 160 degrees on an instant reading thermometer and the juices run clear. By leaving the skin on while broiling it keeps the breast moist and flavorful. It is important to broil the chicken breasts no closer than the 7 inches from heat source as recommended, and have the heat turned to low. This will give the breasts a chance to cook throughout without burning on top and drying out. Placing it in a very hot pan, seals the bottom and retains more moisture.

This recipe is created for a quick and easy meal. If you have the time, try marinating the chicken breasts for 24 hours in the herb mixture. Increase the lemon juice by 1 TBS. It will be more tender, and the sauce will permeate the breast. By slicing the breast when done there is more surface for the sauce to permeate the meat if done the quick and easy way without marinating.   

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Sundown - June 28, Lewis County Missouri
canton 080628 sundown

 Happy campers consuming high quality forage during the critical two hour window before dark.
$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, 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.

MINIMUM PURCHASE RULES

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.

CUSTOMER CHANGE CONTACT INFO LINK

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

Toll Free: (877) 383-0051



ON SALE ITEMS
Ground Beef
The following delicious sale items will expire at 10 PM, CST July 5
, 2008:
  • Box 4AL - 25 one pound packages 75% lean ground beef. Buy two and save an additional $25 for volume discount.
  • Box 74 - Eight one pound packages beef bacon
  • BBQ'ed beef back ribs - 1.7 pound average per package
  • Cold pressed fish oil - 30 day capsule supply.


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