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U.S. Wellness Meats Newsletter
The Real Thanksgiving Story

November 16, 2008
Monticello, Missouri
Dear John,
Canton 081113 small used 11-13
Thanksgiving is coming upon us. While this has been a year of trials and tribulations, and much stress for many of us, we still have much to be thankful for. Sometimes the important things shine through...let us not forget our family and dear friends, food on the table, good health or on the road to good health, and shelter over our heads. We can be thankful we live in a country where we have a right to vote for the President of our choice, and exercise our democratic rights. We must all pull together and gear up for an uphill climb, but very soon, we will be back to better times.
 
We are thankful for our customers, both new and old, and for your continued patronage. We support you in efforts for better health. Enjoy a delicious, nutritious Thanksgiving meal.

Please scroll through the turkey category here.  You will note a mix of heritage heirloom turkeys and modern day birds all produced on one of the finest free range poultry farms in North America in rural South Carolina.

Let us be mindful of young men and women in harms way protecting freedom while we gather as families to express our gratitude for the bounty of the 2008 growing season and the many blessing of this great land.
 

Warmest regards,

John, Lee Ann, Megan, McKenzie and Tressa 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 COMMENT
DR. SEARS
SHANE ELLISON M.S.
DR. ERIC SERRANO M.D., M.S., B.C.
CUSTOMER FEED BACK
RECIPE CORNER
GRAZING PHOTO OF THE WEEK
$25 DISCOUNT RULES
MINIMUM PURCHASE RULES
CUSTOMER CONTACT INFO LIST
ON SALE CHOICES
BREAKING NEWS NOTES

sockey salmon filet small

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 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 article after you open the complete article. Remaining clues might be 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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SLOW DOWN....SPEEDY EATERS MORE LIKELY TO GAIN WEIGHT

People who eat quickly until full are three times more likely to be overweight, a problem exacerbated by the availability of fast food and the decline of orderly dining habits, Japanese researchers said on Wednesday.

The findings, published in the British Medical Journal, highlight how eating styles, and not just what or how much is eaten, can contribute to an obesity epidemic fueled by the spread of Western-style affluence in many parts of the world.

The World Health Organization classifies around 400 million people as obese, 20 million of them under the age of five. The condition raises the risk of diseases like type 2 diabetes and heart problems.

For their study, Hiroyasu Iso and colleagues at Osaka University asked more 3,000 Japanese volunteers aged 30 to 69 about their eating. About half of the men and a little more than half of the women said they ate until full. About 45 percent of the men and 36 percent of the women said they ate quickly.
 
Those who said they ate until full and ate quickly were three times more likely to be overweight than people in the "not eating until full and not eating quickly" group, the researchers found.
They cited as causes both the availability of cheap food in big portions and habits like watching television while eating.

To counteract the "supra-additive effect" of speedy or glut eating among children prone to obesity, parents should encourage them to eat slowly and in calm surroundings, the study found.
Source: Reuters, 2008.
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GRASS-FED POWERED ATHLETE CORNER
Kieba Butter fly


I BELIEVE I CAN FLY 

By: Dawn (Kieba) Blacklidge

Four months ago I could not even begin to know how to do the butterfly, the toughest competitive swimming skill.

One year ago I was an occasional casual swimmer in South Pacific tidal pools.

Now at the age of 49, having been competitive in many other sports until I became so frail and weak, I am back at it again.  This time with more energy and endurance than ever before.

I attribute much of my "comeback" to my Retro Raw diet which includes top quality grass fed meats in their raw state from U.S. Wellness Meats.

Thank you for helping me return to optimal health and peek performance even at this stage of life.

Look out World!  I have my sights set on proving that eating to be elite, no matter what age can and Will make you Extra Ordinary in every aspect of life

Upcoming Competitions:

Huntsman World Games in Utah Oct. 2009
FINA World Masters in Sweden 2010
and the Senior Olympics  - Texas 2011

My favorite pre-workout food is my tasty  braunschweiger recipe.
I use ground bison, chicken liver, raw honey, cardamom, cinnamon, pepper, coriander,bit of lemon juice, onion, and raw cream.

Make it all into a thick pate and keep it in a jar. 
Spoon out as needed for stunning  RAW Energy

Looking for a fitness and retro raw diet get away?  Come visit me at
Body Temple Boot Camp near Pahoa, Hawaii. 

U.S. Wellness is an outlet for two of my recipe books published in 2008.


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CATHERINE'S COMMENT
by Catherine Ebeling, RN BSN

THE REAL THANKSGIVING STORY

Cahterine Ebeling
"...by the goodness of God, we are so far from want that we often wish you partakers of our plenty." - Edward Winslow -
December, 11, 1621

The only written eyewitness account of the first Thanksgiving dinner was a letter written by colonist Edward Winslow to his friend in England in late 1621. History scholars have scoured this correspondence to try to accurately forge an account of the true Thanksgiving meal. The vision of the feast from this letter is far from how it is traditionally replicated in modern America.

The letter mentions that they served venison (wild deer) and wild fowl - probably turkey, wild duck , and goose. Rabbit would also have been served. Other traditional items served at this English feast would have included cornbread and pudding.  
Raw cheese and fresh butter were tasty special treats savored by all. Vegetables would have included corn, parsnips, turnips, collards, onions, and pumpkin. They did NOT eat corn on the cob at the time; the corn was only suitable for dishes and meal.

Fish was usually not served at great feasts because it was too "common", but there might have been some lobster, cod, mussels, oysters, and eel. Mulberries, blueberries, and grapes may have been served, but since there were no readily available ingredients for the crust of a pumpkin pie at the time, pumpkin and squash would have been included in the feast but served as vegetables only. After 1621, pumpkin dessert recipes included pumpkin pieces sliced similar to apples only.

As you might imagine when cooking for 150+ people, the meal was not high on intricate cooking. However, the food was very tasty, as both the English and the Native Americans knew about how to plan for large parties.

The celebration lasted for three days, not one, and consisted of intermittent feasting and entertainment (games and shooting of muskets). It was most likely held in October, not November. It was not called "Thanksgiving", it was a "harvest festival"and did not become an annual event until many years later.

Each year at this time school children all over America are taught the official Thanksgiving story, and newspapers, radio, TV, and magazines devote vast amounts of time and space to it. It is all very colorful and fascinating. It is also very deceiving. This official story is nothing like what really happened. It is a fairy tale, a whitewashed and sanitized collection of half-truths which divert attention away from Thanksgiving's real meaning.

The official story has the pilgrims boarding the Mayflower, coming to America and establishing the Plymouth colony in the winter of 1620-21. This first winter is hard,


DR. AL SEARS, M.D.
Dr. Al Sears
HOW TO GO GREEN AND SAVE MONEY

Here's some food for thought: The 7 billion livestock animals in the U.S. consume five times more grain than the entire US population.   
Why should this interest you?

Last year grain prices rose 40 percent.  That means you're paying more at the grocery store, more for milk, cheese, butter... and more for commercial beef than ever before.

What's more, "If all the grain currently fed to livestock in the United States were consumed directly by people, the number of people who could be fed would be nearly 800 million," David Pimentel, professor of ecology in Cornell University's College of Agriculture and Life Sciences, reported at the Canadian Society of Animal Science in Montreal. Or, if those grains were exported, it would boost the U.S. trade balance by $80 billion a year, Pimentel estimated.
The good news is that you can do something about it: go grass-fed.

Grass-fed farmers are "outside the system." Since they don't have to rely on grains, they're not suffering the effects of skyrocketing prices. The animals they raise are free to roam in a natural, healthy setting, grazing on pastureland and thriving on the food their bodies were meant to digest.

It also means the meat, milk, cheese, butter, and other products they make from their livestock is far better for you than commercial beef.

If you're a regular reader, you already know about all the health benefits of grass-fed beef: high levels of conjugated linoleic acid, one of the "good" fats that belong to the omega-3 family; an excellent source of protein; milk, cheese, and butter packed with nutrients, including vitamins A, D, E, B6, B12, as well as beneficial enzymes and bacteria that contribute to the well-being of your "gut ecology."

Commercially raised animals don't give you nearly the same health benefit.

It turns out grass-fed animals contribute to the well being of the environment as well. They're not only taking the pressure off grain prices-they're producing less waste and living off land that doesn't need to be sprayed with chemical fertilizers and industrial pesticides-toxins that not only make their way into the animals, but also into the ground and water.

So if you buy grass-fed beef, the benefits go way beyond improved overall health for you and your family. You are supporting sound stewardship of our land. You are freeing up staple crops for human consumption among the world's poor. And you're actually breaking the cycle of spiraling costs affecting your household budget because of out-of-control grain prices.

Those are a lot of good reasons to go grass-fed.

1. Roger Segelken (Aug. 7, 1997) Press Release. Retrieved Nov. 14, 2008
2. Mark Bittman. "Re-thinking the Meat-Guzzler." New York Times. January 27, 2008.
3. Roger Segelken (Aug. 7, 1997) Press Release. Retrieved Nov. 14, 2008

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Ed Note: Dr Sears is a practicing physician and the author of The Doctor's Heart Cure. He has written over 500 articles and seven books in the fields of alternative medicine, anti-aging, physical fitness, nutritional supplementation and heart health.
Author of The Doctor's Heart Cure


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Shane Ellison M.S., 
The People's Chemist

shane ellisonHOW TO LIVE TO BE 100 YEARS OLD

By Shane "The People's Chemist" Ellison
www.thepeopleschemist.com 2008


As a medicinal chemist, I'm often asked, "How can I live to be a 100 years old?"  My answer is simple, "Learn to control blood sugar and insulin."

The biggest threat to longevity is high blood sugar and insulin.  Type II diabetes - or more accurately insulin resistance - it has become a nationwide epidemic that steals 11 to 20 years from a person's lifespan.  It is one of the main culprits behind depression, obesity, heart disease and even cancer. Understanding two simple facts about the pandemic killer may help you avoid it - and live to be 100 years old rather than 65 or 70!

Fact #1: Anti-Diabetic Drugs like Avandia and Actos are Deadly

To curb the threat, family physicians are madly prescribing Avandia and Actos in hopes of reversing type II diabetes - total sales have reached over $4 billion annually.  Unknown to most, Avandia users have a whopping 30-40% increased risk of heart attack and other heart-related adverse events (heart failure) compared to patients treated with placebo.  This side-effect is partly due to the drugs ability to lower "hemoglobin."  

Hemoglobin is used by the body to transport oxygen throughout the entire 100,000 miles of adult veins, arteries, and capillaries.  Without it, a condition known as "ischemia" sets in.  This is a fancy term for "suffocation."  Clinically, heart attack or heart failure can result from the lack of oxygen.  

Actos belongs to the same class of medicine as Avandia - glitazones.  Not surprisingly, it carries the same risks.  Health Canada sounded the alarm as early as 2001!  But the danger is being hidden from the American public.

Commenting on the unannounced danger, the U.S. Congress stated that the, "FDA's apparently callous disregard for the safety of diabetics taking Avandia is very reminiscent of the Agency's failure to move on Vioxx when substantial safety
signals first became known.  Like Vioxx, Avandia may have unnecessarily risked the lives of tens of thousands of Americans."

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[Ed. Note: Protecting your health for the long run doesn't have to be expensive or complicated. In fact, you can stay healthy and live a longer, more satisfying life just by taking a few simple measures.

About the Author:
Ellison's entire career has been dedicated to the study of molecules; how they give life and how they take from it. He was a two-time recipient of the prestigious Howard Hughes Medical Institute Research Grant for his research in biochemistry and physiology. He is a best selling author, holds a master's degree in organic chemistry and has first-hand experience in drug design.  Use his knowledge and insight to look and feel your best in 90 days with his free education series at

 http://www.thepeopleschemist.com/articles.php

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

 I am a culinary student enjoying the journey of cooking great foods with age old traditions.

However, I know there are many benefits of eating a diet full or organic fruits and vegetables, grass fed meats, and whole foods. The quality of the food we eat and cook is not something that is discussed in school.

What I am not completely clear on is -- what are the BEST OILS & FATS 
to use when cooking. It is commonly believed that canola oil and corn oil are the best neutral oils to cook with and I am not sure about that.

What do you suggest for cooking, marinating, and salad dressings? I  believe that oils and fats for cooking will differ from those used without cooking....?

Please help me -- I am looking forward to cooking for my family and friends in the most healthy way possible.

Thanks, 

BK

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Dear BK:

I hope I see you in NY in your own restaurant as a master chef, because I think you are going to be awesome.

To answer your question, it depends on what you want.

Besides canola and corn oil, which you should not use to cook because they become rancid when heated, peanut oil is another neutral oil, but it must be only used with medium temperatures other wise the same thing will happen if you heat it to high.

A good alternative is coconut oil;  it is neutral, stable at high temperatures and great consistency, but it must be organic and minimally processed. Olive oil is perfect for temperatures that are low to medium, but it is not neutral tasting, as you know, but great for enhancing the flavor of certain plates.

If you are going to cook at low heat and  want a distinct flavor, I would also suggest butter, because it has a great taste and it will not turn rancid.

Be sure that your sources of fats are always organic; this is one of the few times that I would not consume any thing but organic. Fats are storage warehouses in the body of the animal or plants and when they can't clean those toxins out of the system, the toxins are put away in the fat cells.

Always make sure that you also use minimally processed  and cold pressed oils when possible; they have more flavor and are softer to the palate.

Dr. Serrano

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This is a friendly reminder to email health and wellness questions to the email address below for Dr. Eric Serrano M.D. question and answer series. Please place Dr. Serrano's name in the subject line for quicker processing.

Answers will appear in future issues of the Newsletter and News Alert. Your full name will not be displayed.

Dr. Serrano has been so kind to offer his expertise to literally any question related to health and wellness involving grass-fed meats.

Dr. Serrano has a wealth of knowledge from both his farm background, 15 years of clinical experience and an award winning professor at Ohio State Medical School. Dr. Serrano has an outstanding family practice on the outskirts of Columbus, Ohio and works with a select group of professional athletes.

Dr. Eric Serrano M.D.
475 North Hill Road
Pickerington, OH  43147-1157

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


EMAIL QUESTIONS TO: eathealthy@grasslandbeef.com

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WHAT OUR CUSTOMERS ARE  SAYING
 
stew beef small Dear U.S. Wellness Meats:

Hi, I just wanted to say how pleased I was with my last order from you. The ground beef and stew beef were great.  Made me think  "so this is what beef really tastes like".

The organic bacon was the best I ever had, no nitrates, smoke, etc. Unbeatable.

Have not tried the bison and chicken breasts yet, but expect those to be special as well.

R. P.

Brooklyn, New York

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RECIPE CORNER
The Absolute BEST Roast Turkey Recipe Ever
roast turkey
INGREDIENTS:
  • 1 Free Range Heritage Turkey
  • 1/2 cup olive oil, approximately
  • 1 fresh lemon
  • 1 cup or so white wine
  • 2-4 cups of chicken or turkey broth
  • 1-2 T. fresh sage or dried sage
  • Several sprigs fresh thyme and rosemary, or dried if not available
  • 2-4 cloves garlic-either fresh minced or dried
  • Sea salt and fresh ground pepper

DIRECTIONS:


  • Unwrap turkey and remove giblets. Rinse the bird and pat dry with paper towels
  • Do not stuff the bird, cook stuffing on the side
  • Close the opening with skewers, tie drumsticks together with string if desired
  • Preheat oven to 350 degrees
  • Rub turkey with olive oil, and add seasonings
  • Place turkey on a rack, breast side up in shallow roasting pan
  • Insert meat thermometer into one of the thighs, away from any bones
  • Cover bottom of roasting pan with 1/2 inch of the broth. Add juice of one lemon, and a cup or so white wine. Add fresh thyme and rosemary.
  • Cover the turkey loosely with a tent of foil to prevent over-browning.
  • Baste bird several times the last 60 minutes with olive oil. Leave sides open.
  • Turkey is done with the thermometer measures 180 degrees. Allow 15 minutes per pound, 20 minutes if stuffed.
  • Begin to check for doneness about an hour before recommended time.
  • Let turkey 'rest' 15-20 minutes after removing it from oven before carving.
  • Remove stuffing immediately if stuffed. 
  • Use remaining broth and juices to make a delicious gravy by adding some broth and thickening agents and bringing to a boil again.
   
We welcome your favorite recipes, cooking ideas and suggestions.

Please email to: caebeling@earthlink.net or jwood@marktwain.net



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 Near Monticello, Missouri - November, 2008

Canton 081113 med used 11-13

 
       Grazing rye grass and fall seeded oats on chilly mid November day.

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$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.
..................................................................................

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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
tenderloin filet small
The following delicious sale items will expire at 10 PM CST November 22, 2008.
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