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U.S. Wellness Meats Newsletter
Eat Like A Champion to Be One

February 22, 2009
Monticello, Missouri
Dear John,
flat iron steak
What we eat makes a big difference in how our bodies behave, and that is never more true than for an athlete. An athlete needs top quality fuel to go hard, repair and grow stronger and faster. How to fuel an athlete is the question. There are many diets out there, but we consulted with some of the top athletes and trainers to find out what muscles need to go hard, and what the body needs to continue to perform at its peak performance. Most athletes need a high amount of good quality protein for repair; healthy fats and carbohydrates for energy and speed.

Read below to see what you can do to keep your body in the best physical shape you can. 

Enjoy our high quality protein--clean, delightful, easy to digest and assimilate, and so good for your body.

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 your body will reward you with peak performing energy.

The U.S. Wellness web store will undergo a complete make over by the end of the week.  Channel V Media has been working diligently behind the scenes for the past 150 days to do a much better job of telling our story in professional text and photos.  Several new departments will be unveiled you will find most interesting.   The change will be dramatic, and  we apologize for any initial navigation issues.   First time users will find the new system much easier to use  than the old.

Target date for the change is Thursday, February 26 plus or minus one 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
BREAKING NEWS NOTES - New Website Later This Week
ATHLETE CORNER - Scott Mendelson - Training Q&A
SHANE ELLISON M.S. - Simple Cold Prevention
DR. ERIC SERRANO M.D., M.S., B.C. - Cholesterol Answer
DR. AL SEARS M.D. - Smart Heart Health

organic cheddarRE-STOCKED ITEMS:
Coming soon: ABF Turkey Jerky

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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 and Flavorwave oven

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What's for dinner? In the future, you should know exactly what's best for your body, experts say.
Wouldn't it be great if you knew which foods you should be eating based on your own personal health profile? We know that certain foods are bad for people with particular conditions, such as heart disease and diabetes. Advising a generally healthy person on foods that will prevent future disease, on the other hand, is far more complicated, and represents one of the challenges for scientists working in food science.
In the future, people should be able to tailor their diets and supplements to their particular biochemistry, said experts presenting at the annual meeting of the American Association of the Advancement of Science this week. Right now the food industry is centered on products, said J. Bruce German, professor and food chemist at the University of California, Davis. That means profits depend on lowering the cost of production and making things cheaper.
"No one's getting healthy in this model," he said. "It's clear we have to move toward a consumer-driven food supply."

In a consumer-driven food world, the industry would focus its goals on improving all aspects of the consumer's health, he said. People would receive dietary recommendations based on a very specific individualized health assessment, taking into account age, sex and medical history, he said.
Once scientists have a better understanding of the way metabolism works -- research that is well under way -- people will be able to better personalize their diets to meet their own health needs, German said.

Right now, the blanket recommendations are missing the mark. For example, look at omega-3 fatty acids, which may reduce the risk of coronary heart disease. Although most people don't get the recommended intake of omega-3s, found mainly in fish oils, different healthy people react very differently to these acids, meaning some need them a lot more than others, German said.

Moreover, there's little hard evidence supporting the use of vitamin C and zinc supplements, although they're widespread in pharmacies, said Dr. M. Eric Gershwin, professor of medicine at the University of California, Davis. As for herbal supplements like ginseng, Gershwin and colleagues found in a survey of products in Davis and Sacramento that half of the ginseng they bought actually contained no ginseng.

The immune system, "a complicated, multiorgan, chemical and genetic nightmare," evolved about 250,000 years ago, meaning it's unlikely that we can improve it much just by eating certain foods, Gershwin said. What we do know is that being thin is good for the immune system, and that foods rich in antioxidants have the potential to reduce inflammation that occurs in the body, he said.

It's also important to recognize that the immune system slows down with age. When a baby gets hepatitis A, parents may not even know the child is sick, but older adults have a 25 percent chance of death from the disease, he said. In thinking about how to improve diets in the future, age is therefore a huge factor. Educating the immune system at a young age is also key, and that means it's actually good that babies get exposed to some bacteria. Gershwin advises that if your child's pacifier falls on the floor, put it right back in his or her mouth.

In fact, one theory, called the hygiene hypothesis, is that allergies to foods and pollens in America are so rampant because we're too clean, experts say. The bottom line is that being deficient in a nutrient such as vitamin D has harmful effects, but once you achieve a certain level, it's not clear that excess vitamins will help the immune system, Gershwin said.

Another direction that food science is taking is genomics. Researchers are looking at the genes of edible organisms to figure out what about them makes them beneficial to humans, knowledge that may enhance diets in the future.

Eating a diet plentiful in Grass-fed meats and cold water fish a omega-3 fatty acids, grass-fed beef, lamb, veal, and goat, as well as tuna, sardines, salmon,will not only give you the best in high quality protein, but also help your Omega 3:6 ratio. 

Elizabeth Landau, January 2009

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ATHLETE CORNER - New Training Knowledge
scott mendelson small
Need A Training Lift?
By: Scott Mendelson

Hi, I am Scott Mendelson, and I am here to help deliver solutions to all of your exercise challenges in 2009 and beyond!

An Internet Training and nutrition consulting pioneer, Scott has been helping clients ranging from weekend warriors to professional athletes since 1999.  See more about Scott's credentials here .

Watch Scott explain the Super Station Training Chest and Back routine demonstrated by Natural Pro Todd Buchanan.  (

To say the least, grassland beef goes quickly in the Mendelson House with filets, flank, minute steaks and burgers being the favorites.

"My goal is to not only reach more people in 2009, but help them get to their goals in the fastest possible time frame using the best techniques for their unique needs" 


Scott, I am desperate to increase the size of my chest and back with Spring around the corner.  How many times do I need to train a muscle group per week?  Jay Cleveland

In a vast majority of situations training a muscle group one time per week is ideal so there is adequate recovery time between sessions.  Some theories advocate training more often, but in my experience this is a failing strategy.  Instead of thinking up ways to do more work I would concentrate on increasing the quality of each session by elevating intensity.  No matter what the goal increasing loading and other progress factors over time is a key to success.  Four- 45 minute weight training sessions per week or even less in some situations have helped my clients lose tons of body fat, as I gather this is a hot topic this time of year.  Check out the super station training video for a highly efficient training routine you can adopt today!


I am really confused about cardio- some of my friends do an hour a day to lose weight and I am concerned about the impact on my body.  Carrie Minneapolis

Carrie you have great reason to be concerned with that high level of volume.  I could spend all day talking about the many reasons not to do high amounts of cardio, but that is not going to help.  My clients have had a great success reducing body fat levels quickly with interval sprint routines.  The alternating of intensity during the workout has proven to be more effective for fat loss in comparison to steady state cardio and you can execute these routines in very little time.  Intervals have the potential to increase metabolic rate for many hours following exercise.  Excessive steady state cardio can actually stimulate fat storage by elevating stress hormones response for fat deposition. 

Like anything else you will need to build up your intensity and volume over time.  Start with a stationary bike and pedal very hard for 6 sec followed by a 20 sec pace, repeat for a total of 20 minutes.  Do this twice per week and let me know how you do! 


Email new questions for Scott Mendelson via:
Be sure to place Scott Mendelson in the subject line

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by Catherine Ebeling, RN BSN

Cahterine Ebeling

How do you train for a sport and know you are fueling your body the right way? Are you building stronger muscles to improve your athletic performance, or are you over training and depleting your body of necessary nutrients? Without the proper training fuel for your body, instead of getting stronger and faster you may end up burning yourself and your muscles out. If you are participating in any type of regular training program, you may be dealing with exhaustion, inflammation, pulled muscles and overuse injuries--not to mention more frequent colds and flu. All athletes, young or old, need the right nutrition to keep functioning at optimum levels, and athletes demand a much higher level of nutrition-packed foods than the average sedentary person does.

If you are an athlete, what can you do to continue to compete at peak performance? While optimal nutrition is a goal for everyone, for those striving to achieve athletic success, it is an even higher priority. In addition to the basics, such as sufficient hydration and an appropriate mix of carbohydrates, proteins, and fats--on top of satisfactory rest and a good training strategy--what else can an athlete do to achieve success? Lets take a look at the primary ingredients of an athlete's diet:

The nutrients - the proteins, carbohydrates, fats, vitamins, minerals, and water - are teammates that work together to provide good nutrition. Just as each team member carries out different tasks during a game, each nutrient performs specific functions in your body. A lack of just one nutrient is a disadvantage to your body, just as losing a player to the penalty box is a disadvantage for a hockey team. Your body needs all these nutrients all of the time, so the foods you eat should supply them every day.

These nutrients all contribute to the fuel supply needed by working muscles, with carbohydrates and protein providing 4 calories per gram, and fat providing 9 calories per gram. All these nutrients get converted to energy in the form of adenosine triphosphate or ATP, which fuels the muscles. However, each nutrient has unique properties that determine how it gets converted to usable energy.

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
Hi Dr. Serrano,

I recently went for blood work that showed I had elevated total cholesterol and LDL cholesterol. Is there any reason to be concerned about grass-fed beef, butter, cheese and  raw milk? I am 53 and going through menopause. My HDL is good.

Thank You



Dear K.,

You did not give me your numbers so I can't give you any recommendations. My criteria is very different than most doctors. Usually, when your LDL is high it can be due to a high consumption of commercially raised cheeses or dairy products combined with a lot of carbohydrates and low Chromium. Cut out any commercially raised beef or dairy products, and eat only grass-fed beef and raw dairy. Avoid starchy and sugary carbohydrates.

Because of the above and with out looking at your numbers, I would say these steps should help. Please let me know how you do.

Good luck!

Eric Serrano

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

Our ancestors knew how to get the most out of their food. Nothing went to waste. They used every part of the animal including the muscle meat, tongue, organs, blood, intestines, fat, and even the bones.
What made the bones so special is what hides inside - a highly valued creamy substance full of flavor and full of fat. I am talking about the marrow.
Marrow was a staple in the diet of many cultures including Native American Indians. They consumed a high fat diet and marrow was a good source. They also considered marrow highly nutritious. An important part of nutrition for their children included various preparations of it. 

Fat was so important to their diets that they often selectively hunted for animals that had more fat. And when the hunting was good they killed animals just for their tongues, fat, and marrow, and threw the rest away. They usually ate the marrow raw and knew exactly how to break the femur bone so it would split open just right and expose the hidden treasure inside that they valued so much.  

Even though their diet was far from low fat, they had amazingly good health without any signs of modern day illnesses like heart disease. Early explorers described them as tall, well built and muscular.  They had the stamina, speed, and strength for the hunt. In fact, one early explorer wrote that the men could run after a deer for an entire day without resting and without any fatigue.  

The meat, organs, fat and bone marrow from the animals they ate (buffalo, deer, caribou, antelope, fish, etc.) provided them with protein and much of their fat-soluble vitamins and minerals and essential fatty acids.

In a Colorado State University and Purdue University study of fatty acids of ruminant animals (grazing animals such as deer, antelope, buffalo, caribou, elk, etc.) similar to those consumed by Native Americans, the bone marrow was found to be a high source of monounsaturated fat.    It also contained saturated and polyunsaturated fats, but in smaller amounts.

Monounsaturated fat is the good fat. And since Native Americans got plenty of it in their diet, it can explain their good health. Because studies show that monounsaturated fats :
    Helps prevent heart disease and stroke
    Lower LDL (bad cholesterol) and raise HDL (good cholesterol)
    Helps improve insulin sensitivity
    Promotes healthy skin and cell development
    Protects against certain cancers, such as breast cancer
    Eases inflammation

So if you want the health of the Native Americans in today's modern world skip the low fat diet and make sure you get enough of the good fats. You can get monounsaturated fats from olive oil, avocados, and almonds. And of course a good source is from bone marrow.

Now, I am not suggesting you grab your crossbow and hunt down an antelope, but you can get nutritious bone marrow from grass-fed cattle. In fact, the same study of fatty acids that I mentioned earlier found that grass-fed cattle had similar fat composition to North American ruminants.

I know the natives typically ate bone marrow raw, but you'll probably enjoy it much more if cooked. And you'll be surprised at how tasty it is. You can sometimes find bone marrow served in fine restaurants where chefs consider it a delicacy. For example, the marrow is often the best part of the Italian dish "Osso Bucco".

But if you rather not spend the time searching for it in restaurants, you can easily prepare it at home. I buy it from Grassland Beef and prepare it myself. Here are some easy ways to prepare it.
    Place bones in a baking pan, cut side up. Bake at 400 degrees F for about 20 minutes. Or you can place them in a pan with water or broth and simmer for about 30 minutes.
    You can use the marrow as a tasty garnish on meat or for extra flavor in stews and soups.
    You can also spread it on bread or toast and top with salt and pepper. Or you can top it with onions, capers, parsley, black pepper, or any of your favorite garnishes.


 Sally Fallon, "Bone Marrow", The Weston A. Price Foundation,, 2/15/08
 Sally Fallon and Mary G. Enig, "Guts and Grease: The diet of the Native Americans", The Weston A. Price Foundation,, viewed 1/20/09
 Cordain L, et al., "Fatty Acid Analysis of Wild Ruminant Tissues: evolutionary implications for reducing diet related chronic disease", European Journal of Clinical Nutrition, 2002, 56 (181-191)
 Harvard School of Public Health ,"Fats & Cholesterol: Out with the Bad, In With The Good", The Nutrition Source, 1/25/09
 Cordain L, et al. (181-191)

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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tenderloin filet smallDear U.S. Wellness:

Thank you for running the great articles on weight loss in the latest newsletter.

It is true that eating a good diet based on grass-fed meat, grass-fed fats, and grass-fed dairy is the best (and tastiest ) way to lose weight.

And I speak from experience.

I have always been large and heavy, ever since my football days. I
tried a number of diets to lose weight. None of them worked , and the
effect on my health was so bad, that I decided to accept my bulk and make
the best of it.

Well , I'm still large, but I've dropped more than thirty pounds and
lost two inches off my waist in the last year, without even trying. And,
I am continuing to steadily lose weight.  I eat all I want, and I never feel hungry or deprived after a meal.

I avoid all factory foods, unsaturated oils, and soft drinks, and try to
eat only the good natural foods that my ancestors thrived on.

 I eat plenty of grass-fed beef, grass-fed bison, grass-fed lamb, wild
shrimp, wild seafood, grass-fed cheese, grass-fed butter, grass-fed beef
tallow, grass-fed lamb tallow, and unrefined coconut oil.

I still eat potatoes, but I always cook then in plenty of good grass-fed fat. The fat seems to stop the negative effect of the carbs.

I still eat good natural bread, but I make sure to smother each piece
with plenty of grass-fed butter. (by the way , the grass-fed butter you
sell is the best I've ever had)
grass-fed butter
At 56, I am in the best health of my entire life, by far.

A good friend of mine who eats the same way has lost two dress sizes in
the last six months, and is about to lose a third.

The bottom line, is eating like this will cause your body to stop storing fat, and to use the good nutrition to rebuild your organs, bones,
brain, and cells.

U.S. Wellness provides the majority of the good food that I eat.

Thanks again,

Danville, CA

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whole rabbit
  • 2 rabbits, cut into serving pieces
  • 1 cup celery, sliced
  • 1 cup carrots, peeled and sliced
  • 1 onion, chopped
  • 1 can water chestnuts, sliced
  • 2 cups fresh mushrooms, sliced
  • 3 cups chicken broth
  • 2 Tbsp cornstarch
  • cup sherry
  • Salt and pepper to taste
  • Place all ingredients except cornstarch and sherry in crock pot and cook on low for 6 hours.
  • Remove rabbit from pot.
  • In a separate bowl, combine sherry and corn starch. Pour into crock pot to thicken the sauce.
  • Return rabbit to the crock pot and mix.

We welcome your favorite recipes, cooking ideas and suggestions.

Please email to: or

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      Near Canton, Missouri - May 2008
      Founding Member - John Wood Farm

Canton pastorial shot distance


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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Copyright 2009 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

87% patties
The following delicious sale items will expire at 10 PM CST March 6, 2009.
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