USWellness Banner
U.S. Wellness Meats Newsletter
Beat The Flu This Year!

January 25, 2009
Monticello, Missouri
Dear John,
Everyone  seems to be coughing and hacking and sniffling this time of year. Yet, some of us continue on, right through and around all those cold and flu sufferers, and don't worry unnecessarily about catching anything. It is not necessary to  sanitize everything we come in contact with, nor do we need to isolate ourselves in a bubble. It's a matter of having a healthy immune system.

Why are some of us so cavalier about those nasty cold and flu viruses? Continuing to follow good health habits: getting enough rest, exercise, eating a healthy, organic diet, and avoiding sugar, starches, and alcohol, builds a healthy immune system.

Anyone can do it, and while some have stronger immune systems than others, everyone can increase their ability to fight off colds, flu and worse. The secret silver bullet against those nasty bugs that get passed around in the winter is a stronger immune system.

You too, can have super-hero powers against colds and flu if you follow the healthy advice in the article below.

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 stay healthy and happy all year long!

Be sure and scroll through our three medical expert comments below.  You will be surprised where brain food and vision food comes from.  The wonders of cooking with organic unsalted butter is a great tip from
Dr. Seranno.   Last but not least, we suggest you pause on the Athlete Corner and reflect on what might have been and the incredible achievements Rob Gauntlett accomplished in 21 years.

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
Direct: (573) 767-9040

In This Issue
ATHLETE CORNER > Tribute to Rob Gauntlett
DR. SEARS MD > Beef - The Other Brain Food
SHANE ELLISON M.S. > Liver Preserves Vision
DR. ERIC SERRANO M.D. > Wonders of Cooking With Unsalted Butter
CUSTOMER FEEDBACK > Love Those 3 Rib Roast
RECIPE CORNER > Chicken With Artichokes
PHOTO OF THE WEEK > Pole To Pole in 396 Days
ON SALE CHOICES > Filets-Cheese-Patties-Snack Sticks

organic cheddarRE-STOCKED ITEMS
Forward to a Friend

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 6 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.

Forward to a Friend


It's cold and flu season, which means misery for kids and the parents trying to help them. But doctors are asking parents to resist the urge to give children under the age of 6 over-the-counter cough and cold medication.

Such drugs can have serious side effects on the smallest of children, the Food and Drug Administration warns. Side effects include hives, drowsiness, difficulty breathing and even death.
"Some 7,000 children end up in the emergency room each year because of problems associated with these medicines," says Esther Yoon, M.D., general pediatrician in the Department of Pediatrics and Communicable Diseases at the University of Michigan Health System.

Roughly two-thirds of incidents occurred after children drank medication while unsupervised, according to the Centers for Disease Control and Prevention. Most problems have occurred as a result of dosing errors.

To ease pain from a harsh cough or throat pain, doctors recommend using over-the-counter acetaminophen and ibuprofen in age-appropriate doses, Yoon says.

To relieve symptoms, doctors recommend the following:
For blocked noses, parents should use nasal saline drops and a bulb suction to loosen up and remove mucus or have the child blow their nose.

For coughs, the child should be given a teaspoon of honey or corn syrup if over the age of 1. Have the child drink warm fluids like water, apple juice and chicken broth to help with coughing.
Take the child into the bathroom and run a hot shower. The steam relaxes the airways and helps with coughing spasms.

Increase the humidity in the home to help reduce nasal congestion and coughing.
Parents can help prevent colds by washing hands frequently, teaching children to cover their mouth and nose when they cough or sneeze, and making sure children are well hydrated, have good nutrition and are getting enough sleep.

Cold symptoms caused by a virus typically last between four and five days.
If a child is having difficulty breathing or is wheezing, he or she should be seen right away. Infants younger than 3 months old with a fever should also be seen right away.

Source: Science Daily (Jan. 9, 2009)

Forward to a Friend
ATHLETE CORNER - Tribute to Rob Gauntlett

Rob Gauntle nearing peak everest
ROB GAUNTLETT - May 10, 1987 - January 10, 2009

January 2009 has demonstrated uncommon valor and heroism on several fronts.  The quote below from writer David McKittrick sums up the many pieces I have read since the Rob Gauntlett  tragedy occurred on Mont Blanc in France on January 10, 2009.

"Before his shockingly untimely death at the age of 21, Rob Gauntlett had become the youngest Briton to climb Everest, travelled from Pole to Pole using only human and natural power, and succeeded in many other daunting ventures. He seemed to be a young man with the capability to conquer the world. He certainly had the ambition to do so, delivering as he did inspirational lectures on the theme that nothing is impossible. But his life was dramatically and tragically cut short on Mont Blanc's icy east slope when he died along with a friend, James Atkinson, who was also 21, on an ascent during a climbing holiday.

Many of the Internet tributes paid to him, most of them from young people clearly affected by his early demise, illustrate how stimulating and infectious his enthusiasm had been to them. "I was so inspired by what you said when you came to our school," wrote one pupil. "You made me believe anything is possible. You brought a positive and happy attitude to our assembly and none of us could stop talking about it for days after."

Communicating such enthusiasm was a prime aim of Gauntlett and his partner on the Everest climb, James Hooper. As their website put it, they wanted "to ignite a flame in everyone we meet which pushes them to utilize their talents and achieve their ambitions." Hooper was also on the Mont Blanc trip, but he and a companion had set off on another route and abandoned their climb because of adverse weather conditions.

"The weather suddenly cleared up but by that time it was too late for us to start our route and we decided to come down," he said. "Then Rob and James stayed up there and they were trying to do a big route and fell." They died on the sometimes dangerous Gervasutti Couloir, on the mountain's east face above the resort of Chamonix.

Gauntlett, Atkinson, Hooper and Hooper's climbing partner, Richard Lebon, had all been pupils at Christ's Hospital school at Horsham in Sussex. Gauntlett's first major adventure was to cycle from Land's End to John O'Groats, then he and Hooper climbed together in Scotland, France and Pakistan. The two were 19 when they ascended Everest in 2006, Rob a week after his birthday.

In May 2008 the same pair completed a gruelling journey which took them from the North Pole to the South Pole. It involved skiing, dog-sledding, cycling and sailing on a journey which took them through Greenland, America, Mexico, Peru, Chile and Argentina. One incident on the trip illustrated that the life they had chosen had very real risks, when Gauntlett lost consciousness for three hours after falling through melting ice. He described his exploits as "extreme adventures, extreme dreams."

The trip, which was aimed at raising awareness of climate change, won them the National Geographic's Adventurers of the Year award. The footballer David Beckham, who featured with Gauntlett in an Adidas television advertisement, said he had been struck by his "strength of character and warm personality."

Hooper said: "Rob ... really pushed himself as hard as he could. It was only because he was such a motivated and driven person that the accident happened, but those were the qualities that made him so incredible."

David McKittrick
The Independent - London
January 20, 2009
rob gauntlet - greenland sea ice
The world needs more Rob Gauntlett's to push the envelope like Christopher Columbus and Marco Polo did in previous centuries.

I would venture a guess that none have scaled MT. Everest and and traversed magnetic North to magnetic South in 26,000 miles with only human and natural power before the age of 21.

U.S. Wellness is both saddened by the Gauntlett Family  tragic loss and inspired in the same breath by the accomplishments of Rob Gauntlett and his exploration mates. We offer a heart felt tip of the hat to someone we only learned about in passing on January 10.

Forward to a Friend

by Catherine Ebeling, RN BSN

Cahterine Ebeling

Everyone I know lately has, or is just getting over the "crud", or the flu. It's that time of the year again, and although it seems inevitable that we are going to get the flu, we don't have to. If we follow a few healthy living tips, we can avoid the flu and the controversial flu vaccine that has mixed reviews both to its worthiness, and to its safety.

Why do we get more colds and flu in the winter? It's not the cold or wet weather, it's the fact that more of us spend more time in confined places--where others cough and sneeze and where we touch objects that others have touched and contaminated. At home, its actually best to lower the thermostat a couple of degrees, or open a window a crack in a room where you spend a lot of time, like the kitchen. The cooler, fresh air, helps to eliminate a lot of the viruses and bacteria that float around inside.

Avoid the flu shot. Flu vaccines are a guessing game.

The flu virus continually changes and goes through several different forms or mutations of the virus. By the time someone gets the flu vaccine, the current virus being passed around may be totally different that what is offered in the vaccine. Did you know that many people come down with the flu shortly after receiving the shot? The flu vaccine can also actually weaken the immune system and make you more predisposed to illness.

When you also consider the toxic mixture of chemicals found in the flu vaccine, the decision becomes an easy one. Toxins such as ethylene glycol (antifreeze), formaldehyde (a known carcinogen), aluminum (linked to Alzheimer's disease and known to produce cancer in mice) and thimerosol (a form of mercury, the most toxic of all heavy metals). Thimerosol has been under frequent scrutiny in the past decade, and was finally banned in childhood vaccinations in the United States, but it is still currently an ingredient of the flu vaccine.

Instead of relying on man made pharmaceuticals for everything, many are now turning to natural methods to boost the body's immune system and resist harmful viruses and microorganisms naturally...

DR. AL SEARS, M.D. > Beef - The Other Brain Food

Dr. Al Sears

By:  Al Sears MD

Eating beef is good for your brain. I'm serious. A study that just came out last year proves it.

A group of researchers used MRI scans to measure brain volume and blood tests to record vitamin B12 levels.  They divided their subjects into three groups based on B12 levels and followed them for five years, with annual scans and physical and mental examinations.

The results were startling: the group with the lowest levels of vitamin B12 lost twice as much brain volume as those with the highest levels. The difference was significant even after controlling for initial brain size, age, sex, education, cognitive test scores and various measures of blood chemistry.

This gets at a key point about nutrition most people don't know. Vitamin B12 is crucial to brain function . . . and to the overall health of your nervous system. It's the engine behind your body's ability to make blood. Every cell in your body uses it to convert fuel into energy. It's also the key to DNA synthesis and regulation, enabling your body to produce life-giving fatty acids.

If you're B12-deficient, you may be in for a host of serious health problems, including:

    Poor nerve function
    Memory loss

While the authors of the study didn't go so far as to recommend you run out and get your B12, I suggest you do. It's done wonders in my medical practice.

Meat is Nature's only source of B12. Just three ounces of grass-fed beef, for instance, will give you almost half of what you need each day. One slice of (beef) liver has 780 percent of what you need.

In other words, beef's the best way to get enough. And grass-fed is the healthiest, safest (and tastiest) kind there is.

Vogiatzoglou et al. "Vitamin B12 status and rate of brain volume loss in community-dwelling elderly." Neurology. 2008. 71:826-832.


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

Forward to a Friend
SHANE ELLISON M.S. > Beef Liver Preserves Vision

shane ellison

By Shane 'The People's Chemist' Ellison
Each of us comes equipped with an amazing pair of optical wonders. Even the Hubble telescope, which looks far out into distant galaxies, pales in comparison to the technology of the eye.

For many, vision fails as they get older. But despite what you may have been led to believe, this is not an inevitable part of aging.

Whether it's the result of macular degeneration, cataracts, or glaucoma, vision loss is usually the result of not having enough 'dye in your eye.' This 'dye' not only helps you interpret the world around you, it also contains vitally important antioxidants that protect visual anatomy.
Just as there are many different colors of crayons, there are different types of eye dyes. These pigments fall into a chemical category known as xanthophylls , and cannot be preserved without proper nutrition.

You must get xanthophylls from your diet. Fortunately, food sources of xanthophylls are easy to find. Just load up on eggs, kale, spinach, turnip greens, collard greens, romaine lettuce, broccoli, zucchini, corn, garden peas, Brussels sprouts, and
grass-fed beef liver.

Ed. Note: Shane Ellison is a two time recipient of the prestigious Howard Hughes Medical Institute Research Grant for his research in biochemistry and physiology, and is a best-selling author. He holds a master's degree in organic chemistry and has firsthand experience in drug design. Get the benefit of his knowledge and insight with his no-BS practical guide to living young naturally without dangerous, prescription drugs.


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

DR. ERIC SERRANO M.D., M.S., B.C. > Wonders of Cooking With Organic Butter

Eric Seranno
Dear Dr. Serrano,

I was wondering what type fat is acceptable to use in the making of pie pastry.   Since most of the fats used such as "Crisco" are not acceptable, and lard isn't acceptable, what type fat can be used?

Thank you.

New York

Dear E.S.,

What a great question!

My answer is going to surprise you.

I would not use any corn, canola or polyunsaturated fats.
  Olive oil is ok but it may change the taste of the pastry. My preferred, number one choice by far, is organic butter, repeat organic grass-fed unsalted butter, softened; it will make your recipes taste delicious.

I might also mention, that yes,
beef tallow or lard is acceptable, as long as it is from grass-fed beef. This type of fat has plenty of heart-healthy omega 3 fats in it, and no toxins that you would find in conventional lard.

Sometimes you can substitute organic whipping cream for the oils,  and the recipe is even better.

I hope these few suggestions help!

Happy new year!

Thank you,

Dr. Eric Serrano, M.D.

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


Forward to a Friend

standing rib roast small

Happy New Year Everyone:

I just wanted to let you know that the two  (3 bone in) roast beefs I bought from you were an absolute hit at Christmas dinner.

Everyone, and there were about 15 of us, absolutely drooled over the roasts and the dog loved the bones! (after we gnawed on them first!)

I hope you all have a successful year.  I would like to put your site on my
 facebook site. Everyone goes there and everyone should know about your delicious products.

Thanks again for such wonderful products

Gail Fahy

Forward to a Friend

Chicken with Artichokes


  • 1/2 cup flour
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 (14 ounce) can marinated quartered artichoke hearts, drained,  liquid reserved
  • 1 cup sliced fresh mushrooms
  • 1/2 cup white wine
  • 1 tablespoon capers
  • 1/4 cup chicken broth
  • Season chicken with salt and pepper and dip into flour. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
  • Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid, broth and wine.
  • Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
  • Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

We welcome your favorite recipes, cooking ideas and suggestions.

Please email to: or

Forward to a Friend

Pole To Pole - 26,000 Miles in 396 Days  over 15 countries and 2 Oceans - Tribute to
                    Rob Gauntlett
rob gauntlet - greenland to pole

The rest of the story is in ATHLETES CORNER  above.  We felt a couple of more pictures of the epic 26,000 mile journey from Magnetic North to Magnetic South in 396 days needed to be displayed.  Go to for the rest of the story. 

The picture above is a group of children from Greenland celebrating the arrival of the young pole to pole crew  to their remote part of the planet.

Note the sheer courage below tackling the Southern Ocean in a sailing ship named Blizzard with ice on the rigging.

rob gauntlet -southern ocean

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.

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 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

tenderloin filet small
The following delicious sale items will expire at 12 PM CST January 30, 2009.
Forward to a Friend

Quick Links




Grass-fed Steaks

Fresh Beef

Pastured Veal

Beef Jerky

Nitrite Free Franks


Pemmican & Snack Sticks


Burger & Patties

Pasture Raised Veal

Warm & Serve Entrees

Beef Roasts

Marrow, Tallow & Organ Meats

Brisket, Ribs & Stew

Fresh Beef

Free Range Poultry

Organic Butter

Amish Cheese

Certified Humane Pork

Grass-fed Lamb

Raw Honey

Gift Certificate

Natural Laundry Soap

Artisan Soap


Gourmet Rabbit

Pet Food

Grass-fed Goat

Organic Snacks

Grass-fed Bison

Wild Caught Shrimp



Join Our Mailing List
Safe Unsubscribe
This email was sent to by
U.S. Wellness Meats | P.O. Box 9 | Monticello | MO | 63457-9704