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U.S. Wellness Meats Newsletter

February 08, 2009
Monticello, Missouri
Dear John,
beef filet
Valentine's Day is just around the corner... Avoid the crowds at the restaurants and enjoy a five star restaurant dinner at home with delicious grass-fed meats. So many romantic dinners to choose from: tender, juicy filets with peppercorn sauce, versatile chicken breasts, veal saltimbocca , or the recipe we've included, lamb Osso Bucco. All are delicious and your sweetheart will be delighted!

Enjoy our high quality protein, clean, delightful and so good for your body. See the article below about the dangers of soy in the diet. Did you know that soy was actually considered an industrial, inedible food for a long time, and soy has "anti-nutrients" in it that block the absorption of vital minerals, and also cause problems with the thyroid gland.

Build your diet around plenty of clean, high nutrition, grass-fed meats, butter, raw cheeses, bison, wild seafood, tallow products, and healthy organic snacks, and you will reward your body with high quality, easily digestible and assimilated nutrients.

Remember to tell those you love how special they are on Valentine's Day.

Happy Valentine's Day!

Warmest  regards,

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

Toll Free: (877) 383-0051
Direct: (573) 767-9040
Fax: (573) 767-5475

In This Issue

sockey salmon filet small RE-STOCKED ITEMS:

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Don't forget to look for the special promo code hidden in
the text for a one time only 12% discount off your next purchase. 
First 35
users will be able to utilize the code.

The 7 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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New research from Columbia University Medical Center continues to shed light on the benefits of making omega 3 containing foods a staple of any diet.

Grass-fed meats and cold water fish are generally rich in omega-3 fatty acids, which have shown benefit in many health areas such as helping to prevent mental illness and delaying some of the disabilities associated with aging. Eating grass-fed beef, lamb, veal, and goat, as well as tuna, sardines, salmon, and other cold water fish appears to protect people against clogged arteries. Omega-3 fatty acids can also lower triglycerides, a type of fat often found in the bloodstream.sockey salmon filet small

Now, a CUMC research team led by Richard J. Deckelbaum, M.D., Director of the Columbia Institute of Human Nutrition, has found that a diet rich in omega 3 oils can prevent the accumulation of fat in the aorta, the main artery leaving the heart. The beneficial actions of omega 3 oil that block cholesterol buildup in arteries are even found at high fat intakes.

The study was conducted in three separate populations of mice: one that was fed a balanced diet, one that was fed a diet resembling a "Western" diet high in saturated fat, and a third that was fed a high fish fat diet rich in omega-3 fatty acids.

Researchers in Dr. Deckelbaum's laboratory, including Chuchun Liz Chang, a Ph.D. student in nutritional and metabolic biology, found that the fatty acids contained in fish oil markedly inhibit the entry of "bad," or LDL, cholesterol into arteries and, as a result, much less cholesterol collects in these vessels.

They found that this is related to the ability of those fatty acids to markedly decrease lipoprotein lipase, a molecule that traps LDL in the arterial wall. This will likely prove to be important as a new mechanism which helps explain benefits of omega-3 fatty acids on heart health.

Dr. Deckelbaum advises those interested in increasing omega-3 intakes do so by either increasing fish intake or by using supplements that contain the "long-chain" fatty acids, EPA and DHA, which are found in cold water fish.

The research was published February 5, 2009 by the American Heart Association's Arteriolosclerosis, Thrombosis and Vascular Biology, and is supported in part by grants from the National Institutes of Health.


Columbia University Medical Center
701 W 168th St., HHSC 206
New York
NY 10032
United States

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ATHLETE CORNER - Figure Fitness Competition
Callie Marunde 090207

Callie Marunde Will Rock in 2009

Few women are training any harder than Callie Marunde at the Marunde Muscle Sequim, Washington training facility. 

How many women do any of you know that flip tires, load stones and carry kegs to get into Figure Fitness elite shape? However, Callie has carried the mantle even higher in a 10 stone loading YouTube clip that is mind bending. 

Callie will be competing in the Figure Fitness competition at the Emerald Cup to be held on April 17 in Bellevue, Washington.  Callie is training super hard and right on schedule in her quest for a pro card to compete against the very best in the world.   Callie is consuming U.S. Wellness  flank steaks and chicken cutlets as key protein sources. 

For those of you who attended the Fit Expo in Los Angeles two weeks ago, you will have noted Callie MC'ing the Strongman Contest in honor of Jesse.  Callie reported a huge year over growth in the event held in the LA Convention Center.  It is Callie's opinion within a year or two, it will rival The Arnold in audience participation.  A tip of the hat to the John Balik and his team at Ironman Magazine.

We salute Callie for picking up the pieces after a difficult 2007 to regain the form of a champion in both mind, body and spirit. 

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by Catherine Ebeling, RN BSN

Cahterine Ebeling

 Only a few decades ago, the soybean was considered unfit to eat - even in Asia.

The soybean did not serve as a food until the discovery of fermentation techniques, some time during the Chou Dynasty. The first soy foods were fermented products like tempeh, natto, miso and soy sauce.

At a later date, possibly in the 2nd century BC, Chinese scientists discovered that a purée of cooked soybeans could be precipitated with calcium sulfate or magnesium sulfate (plaster of Paris or Epsom salts) to make a smooth, pale curd - tofu or bean curd. The use of fermented and precipitated soy products soon spread to other parts of the Orient, notably Japan and Indonesia.

Growth-depressant compounds are deactivated during the process of fermentation, so once the Chinese discovered how to ferment the soybean, they began to incorporate soy foods into their diets.

The Chinese did not eat unfermented soybeans as they did other legumes such as lentils because the soybean contains large quantities of natural toxins or "antinutrients". First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes vital for protein digestion.

These inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer.

Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together. Trypsin inhibitors and haemagglutinin are growth inhibitors. Weaned rats fed soy containing these antinutrients fail to grow normally.

Soy also contains goitrogens - substances that depress thyroid function.
Although soy has been known to suppress thyroid function for over 60 years, and although scientists have identified the goitrogenic component of soy as the so-called beneficial isoflavones, the industry insists that soy depresses thyroid function only in the absence of iodine. The University of Alabama at Birmingham reports a case in which consumption of a soy protein dietary supplement decreased the absorption of thyroxine. The patient had undergone thyroid surgery and needed to take thyroid hormone. Higher oral doses of thyroid hormone were needed when she consumed soy--she presumably used iodized salt so iodine intake did not prevent the goitrogenic effects of soy.

A very large percentage of soy is genetically modified and it also has one of the highest percentages of contamination by pesticides of any of our foods.

Soybeans are high in phytic acid, present in the bran or hulls of all seeds. It's a substance that can block the uptake of essential minerals - calcium, magnesium, copper, iron and especially zinc - in the intestinal tract.

The soybean has one of the highest phytate levels of any grain or legume that has been studied, and the phytates in soy are highly resistant to normal phytate-reducing techniques such as long, slow cooking. Only a long period of fermentation will significantly reduce the phytate content of soybeans.

When precipitated soy products like tofu are consumed with meat, the mineral-blocking effects of the phytates are reduced. The Japanese traditionally eat a small amount of tofu or miso as part of a mineral-rich fish broth, followed by a serving of meat or fish.

Vegetarians who consume tofu and bean curd as a substitute for meat and dairy products risk severe mineral deficiencies. The results of calcium, magnesium and iron deficiency are well known; those of zinc are less well known, but equally as bad.

Far far more healthy is to eat pure grass fed meats, cheese, and butter, all high in nutrients and protein rich.

Zinc is called the intelligence mineral because it is needed for optimal development and functioning of the brain and nervous system. It plays a role in...

SHANE ELLISON M.S. - Simple Cold Prevention


By Shane "The People's Chemist" Ellison

My kids understand that I don't give out medication easily. The use of any drug -prescription or otherwise - can mean unpleasant side effects, needless expense, and even life-threatening injury. So, to avoid all that, I prefer to protect my kids by giving them two nutritional supplements that have proven to be safe and effective at warding off illness, especially in the winter.

·    Vitamin C.  I'm not talking about synthetic, Franken-chemical vitamin C supplements. Synthetic versions of this vitamin are usually inferior, because the body doesn't assimilate them well. Nor do they confer the myriad of benefits that natural Vitamin C can provide. Stick with the natural kind, loaded with ascorbic acid and an array of synergizing bioflavonoid molecules. The best natural sources are fresh grapefruits, oranges and rose hips (grind and add to water with a squeeze of lemon and the natural sweetener stevia).

·    Cod liver oil. Taking 100 percent natural cod liver oil is a morning ritual in my house. Most companies distill their cod liver oil and then add back pharmaceutical-grade vitamins D, E, and A. But not the company I use - Nordic Naturals.

Both of these nutrients have proven to be non-toxic. You can feel comfortable giving them to your kids (and taking them yourself) to boost immunity. Unfortunately, this plan isn't 100%.  Kids can still get sick.

To make sure they get over their illness as quickly as possible, they need to get plenty of sleep. Of course, a hacking cough or stuff nose can prevent your children from getting that much-needed shut eye.

To solve the problem, you might consider valerian root. (This is what I give my kids.)  This single plant carries a mouthful of non-addictive, sedative compounds that helps kids sleep soundly without the interruption of aches and pains.  


About the Author
Shane Ellison holds a master's degree in organic chemistry and has first-hand experience in drug design. After abandoning his career as a medical chemist, he dedicated himself to stopping prescription-drug hype. He is an internationally recognized authority on therapeutic nutrition and author of Health Myths Exposed, The Hidden Truth about Cholesterol-Lowering Drugs and The AM-PM Fat Loss Discovery.

Get his FREE Secret Cures newsletter and controversial Stinky Sulfur Awards at


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Eric Seranno
Dear Dr. Serrano,

Thank-you for your expertise.  I am a 54 year old female.

Three years ago I began to educate myself on healthy eating.  I always thought I ate pretty well but with study, I realized I was being fooled by the food pyramid and the media.  I began by cutting out preservatives, corn oil, most grains, and sugar.  I started eating grass-fed beef, chicken,
coconut oil, olive oil, butter, filtered water, fresh veggies and some fruit. A typical day consists of a green smoothie(kale, celery, apple, cilantro) for breakfast, an egg and perhaps a slice of sprouted bread.

Lunch could be a salad with a bit of raw cheese, pepitas, red onion, olive oil, balsamic vinegar and fresh organic greens, an afternoon snack of bananas and almond butter, I may fill in with whole wheat crackers, an apple etc.  Dinner.. a hamburger and veggies.

 I occasionally have something sweet, I drink herbal tea, have coffee now and then. My health is good except that I have a lot of pain when I exercise.  I was diagnosed with fibromyalgia 10 years ago.  I am very active, on my feet for several hours a day, which doesn't bother me.  I am 5 feet 9 inches tall and weigh 123. Before I started on this diet I weighed 140. I feel very healthy but I am stumped as to why I have so much pain when I exercise.  I walked the other day for 20 minutes and 30 hours later the pain began with muscle tension everywhere.  I am taking a good quality magnesium, coQ10 and a multi-vitamin. Do you have any insight into what the problems is? I know it's important to exercise but this widespread pain is a drag. It can hang on for days.

Thanks, E.


I am impressed with your lifestyle and your regimens, and also disappointed with your diagnoses of fibromyalgia.  In my office, I have a large questionnaire for people with fibromyalgia because the disease is so complicated and we know so little about its origin, but based on what I know, I will try to give you some answers.

Be sure you are sleeping correctly and without problems. This has an impact on fibromyalgia.

-Increase your protein intake
-Start fish oils with GLA which both are lacking in your diet
-Check for lead, mercury levels
-Meds are you taking, if any?
-CoQ10 should be at least 300 mgs
-Check your vitamin d levels
-Probiotics are really important, a good one is from Ortho molecular.
-I would like to know about your past medical history and your prior diets.
-Check with immuno labs for food allergies.
-Check for adrenal insufficiency.

See enclosed article below:

Coenzyme Q10 Levels in Patients with Fibromyalgia

In a study involving 37 patients with fibromyalgia, higher levels of markers of oxidative stress were found among patients with fibromyalgia, as compared to healthy controls. In addition, levels of coenzyme Q10 in the plasma were two times higher among fibromyalgia patients, as compared to healthy controls, while levels of coenzyme Q10 in blood mononuclear cells were 40% lower among fibromyalgia patients, as compared to healthy controls. Fibromyalgia patients were found to have higher levels of ROS production than healthy controls. When coenzyme Q10 was present, a significant reduction in ROS was found. The authors state, "The distribution of CoQ10 in blood components was altered in FM patients. Also, our results confirm the oxidative stress background of this disease probably due to a defect on the distribution and metabolism of CoQ10 in cells and tissues. The protection caused in mononuclear cells by CoQ10 would indicate the benefit of its supplementation in FM patients." The results of this study suggest that supplementation with coenzyme Q10 may be of benefit to patients with fibromyalgia. Additional research is warranted.



Reference:    "Coenzyme Q10 distribution in blood is altered in patients with Fibromyalgia,"
Cordero MD, Moreno-Fernandez AM, et al, Clinical Biochemistry, Accepted Manuscript, 2009. (Address: P. Navas, Centro Andaluz de Biología del Desarrollo (CABD), Universidad Pablo de Olavide-CSIC and Centro de Investigación Biomédica en Red de Enfermedades Raras (CIBERER), ISCIII, Carretera de Utrera Km 1, Sevilla 41013, Spain. E-mail: ).

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.
With advanced degrees in nutrition, kinesiology and wellness
475 North Hill Road
Pickerington, OH  43147-1157


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Dr. Al Sears

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

You're about to bite into a nice, juicy steak at your favorite restaurant, when the waiter comes to your table and asks, "Do you all have enough antibiotics here? Are you enjoying your added lysine? How's the synthetic hormone?"

It's true. Unless you take steps to prevent it, the steak at your local restaurant or grocery store has artificial substances that, if given a choice, you wouldn't eat.

The cause is a simple one to understand: Produce the maximum amount of saleable meat per animal, as fast as possible, at the lowest possible cost. Commercial ranchers add growth hormones and feed low grade antibiotics to protect the liver from the acidic starch diet. This accelerates the animals' growth and yield, and protects them from the pathological bacteria they're exposed to.

Meanwhile, they're denied grasses and legumes, the only foods that their digestive systems have evolved to properly metabolize. Instead, they eat a high starch diet feed grains and a plant protein with unnatural additives. The result is a fat, inflamed and stressed animal. When you eat their meat, they have potential to pass these problems on to you.

High starch diet commercial cattle have significant less nutritional value than their pasture-fed relatives. A study in the Journal of Animal Science found that the more grass cattle ate, the more nutrient-rich their beef became. CLA and omega 3's rise while omega 6's decline.

These differences include your essential fatty acids, the omega-3 fat, CLA - so important for your brain and, the must-have energy nutrient for your heart, CoQ10.

For most of the 6,000 years since humans first domesticated cattle, they freely grazed hillsides, fields, and pastureland. If it's tasty, natural, and nutritious beef you're after, two words of advice: Go grass-fed.

 French P, et al., "Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grazed grass, grass silage, or concentrate-based diets." Journal of Animal Science, 78(2000): 2849-2855.

P.S. - Interested in more details about the "caveman" diet? Find it all in The Doctor's Heart Cure. Get your own copy by clicking HERE

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pet burger small Hello U.S. Wellness:

Just wanted to let you know how well my dogs are doing on your pet burger ground beef that I've added to their diet

We have 2 Belgian shepherds. The female is very sensitive to what she's fed and it shows on her coat.  I've been giving them a 1/2 pound of the ground beef for pets along with  less of their usual feed and they've been doing great.

Her coat is the shiniest it's ever been and they both have been full
of energy

Thanks much

S. E.
Anderson, S.C.

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osso bucco cooked
  • 1-2 Lamb Osso Bucco shanks
  • 2 T. Grass-fed butter
  • 1 grated carrot
  • 1/4 cup chopped celery
  • 1 medium onion
  • pinch of rosemary and sage
  • 2 T. tomato paste
  • 1 cup dry white wine
  • 1/2 cup water or stock
  • grated rind of 1 small lemon
  • 2 T. chopped parsley
  • 1 chopped garlic clove
  • Brown the lamb on all sides with the butter.
  • Turn the pieces upright to hold in the marrow.
  • Add salt and pepper, carrot, celery, onion, and herbs.
  • Cover the pot and simmer for about ten minutes.
  • Blend the tomato paste with wine and stir into juices.
  • Add stock, cover and simmer, add liquid if necessary.
  • In about 2 hours when meat is tender, sprinkle on lemon rind, parsley and garlic.
  • Serve with rice or risotto.

We welcome your favorite recipes, cooking ideas and suggestions.

Please email to: or

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      Near Wyaconda, Missouri - May 2008
      Founding Member - Kenneth Suter Farm

suter June 2008 med 090207


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.


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, 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.


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 © 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: or

John Wood
U.S. Wellness Meats

Toll Free: (877) 383-0051

Ground Beef
The following delicious sale items will expire at 10 PM CST February 14, 2009.
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