U.S. Wellness Meats Newsletter
Food Safety Debate, $150 Recipe Contest, Ground Beef Sale, New Seafood
November 15, 2009Monticello, Missouri
As you are reading this newsletter we are hard at work at the Weston A. Price Wise Traditions Conference. We have had an excellent (and busy!) weekend so far and truly enjoyed meeting so many friends and customers. Stay tuned to next week's newsletter for more details.
In honor of the conference we are hosting a recipe contest inspired by Dr. Weston A. Price. We are looking for recipes that feature traditional, nutrient dense foods. So please share with us! We love hearing customer feedback, and the winner receives a $150 US Wellness Meats gift certificate. Don't wait, contest ends this Wednesday, November 18. Visit our blog for more information.
The ongoing debate regarding S. 510 (Food Safety Bill, formerly HR 2749) is gaining speed this week. The Senate Committee on Health, Education, Labor & Pensions is planning on marking up the bill this week. This bill is dangerous because it takes a one-size-fits-all approach to reforming the food system. Please visit HERE for more information on what you can do to help slow down this threatening piece of legislation.
We are excited to introduce two new seafood selections this week. Pacific Blue Mussels are a rare treat and an excellent source of omega-3's. They are grown in sparkling, clean waters off the coast of Washington state and are harvested without any grit or dredging. The Alaskan Sablefish (Black Cod) is also a product of Washington state and one tender fillet provides 1.6 g of omega-3's and 15 grams protein.
It's not too late to order your Thanksgiving Turkey! We have several different sizes of Free Range Turkeys in stock for Thanksgiving. Read about the life of a commercial turkey and you will want to order one of our free-range or Heritage turkeys. Not only are they delicious, tasty and juicy, but they have been raised in a humane way.
Best November Regards,
John, LeeAnn, Megan, Tressa, and Jennifer on behalf of the farm families of US Wellness Meats.
Toll Free: (877) 383-0051
Direct Line: (573) 767-9040
Fax: (573) 767-5475
Newsletter Archive: HERE
New Products: HERE
|Breaking News Notes
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. Code will be active Sunday through Tuesday
The 9 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 by clicking the link at the bottom of the 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. Your order receipt will not show a credit. The code simply changes prices on your receipt page in spread sheet format.
Compare receipt to retail store prices if you question the discount.
RED WINE PAIRING WITH RED MEAT IS SCIENTIFIC
It's not just culinary etiquette to pair red wine with red meat.
Japanese researchers have found that wine connoisseurs established the rule of thumb because of the flavor clash between red wine and fish.
Until now, nobody could consistently predict which wines might trigger a fishy aftertaste because of the lack of knowledge about its cause. But the research team found that an unpleasant, fishy aftertaste noticeable after drinking red wine with fish resulted from naturally occurring iron in red wine with some wines having more iron than others.
"Strong positive correlations were found between the intensity of fishy aftertaste and the concentration of both total iron and ferrous ion," the researchers said in a statement.
Their study, published in the American Chemical Society's Journal of Agricultural and Food Chemistry, was based on studying 38 commercial red wines from a list of countries, 26 white wines, two sherries, and one each of port, madeira and botrytized wine.
They found that wines with high amounts of iron had a more intensely fishy aftertaste. This fishy taste diminished, on the other hand, when the researchers added a substance that binds up iron," the researchers said.
They said the findings indicate that iron is the key factor in the fishy aftertaste of wine-seafood pairings but this also meant that low-iron red wines are a good match with seafood.
Source: MSNBC, Belinda Goldsmith, Reuters, Oct . 23, 2009
by Catherine Ebeling, RN BSN
IS THAT REALLY A TURKEY FOR DINNER?
Turkeys are big business in America-especially around Thanksgiving and the holidays. About 250-300 million turkeys are raised here a year, and about 50 million of those are for Thanksgiving alone.
Do you know much about how conventional turkeys are raised? It is not a pretty picture.
The commercially raised turkey is something that could never exist in nature. After a half a century of genetic engineering, overbreeding and unnatural raising techniques, the modern turkey can barely walk, much less run, fly, mate or lay eggs. That beautiful golden brown, delicious centerpiece served on a platter at Thanksgiving dinner has lived a not-so-picturesque life.
Factory farmed turkeys are packed by the thousands inside warehouses and never allowed outside. These turkeys are allowed one square foot for living space, meaning that these poor birds can barely turn around in these crowded conditions. The turkeys must stand in their own fecal matter breathing toxic fumes.
Because of the close conditions these birds are raised in, many are sickly and diseased. Antibiotics and other drugs are administered on a regular basis.
Living in these unnatural conditions, it's easy to see why they turn to pecking and fighting one another. To keep the birds from injuring each other, the turkeys have their beaks cut off, along with the ends of their toes. This painful procedure alone can lead to infections, bleeding and even death.
Turkeys have been genetically manipulated to grow twice as fast and twice as large as their wild ancestors. This unnatural growth is a big strain on the turkeys, and many end up with cardiovascular problems and heart attacks, as well as skeletal problems. In the last 50 years, the weight of turkeys has almost doubled. The average weight is now a whopping 28 lbs! Their legs cannot hold the weight of their bodies and many are crippled ("cowboy legs"), trampled, or end up hiding under the feeders, so they don't have to move.
To please consumer tastes, commercially raised turkeys are also now bred with abnormally large breasts, making it even harder for them to move. Totally unlike their natural ancestors, these odd shaped birds cannot even mate on their own and all commercial turkeys now have to be artificially inseminated in order to reproduce. These strange creatures are far removed from the turkeys that roam wild. While a wild turkey has a lifespan of nearly 20 years, a domesticated, genetically-modified turkey has a lifespan of about two years.
Their sad and cruel life continues...
|Dr. Al Sears M.D.
The Power of Organ MeatsBy Al Sears, MD
Some of my leanest patients are body builders. They're passionate - almost fanatical - about anything that helps them burn fat and stay lean.
As my body builder patient Keith M. says:
"Going grass-fed changed my life and my career. It's one of the best ways to stay lean and build muscle."
I hear this kind of thing over and over from serious athletes who eat grass-fed. They love red meat but are concerned about the unhealthy fats, contaminants, hormones, antibiotics, and other stuff that can make its way into commercial meat.
Body builders eat grass-fed for one reason: it's one of Nature's purest foods. And if you're into exercising, you won't find a better fuel for fitness. Keith again:
"Some other foods are as high in protein as red meat per calorie, but red meat provides benefits that other high-protein foods don't have. Red meat is high in iron and [vitamin] B12, which both help to increase energy, improving your workouts. It's also high in zinc. That mineral is associated with increased anabolic hormones, including testosterone and IGF-I (growth factor), which may otherwise be suppressed in hard-training athletes. I've noticed that I'm leaner, more vascular, and my muscles are fuller when I eat red meat."
His favorite meal? Filet mignon with sauted spinach.
You can go back to eating one of your favorite foods without having to worry at all. Fats aren't a problem: grass-fed beef contains the right balance of fats your body needs (the omegas 3 and 6). Lean cuts are loaded with protein and a range of key nutrients. You'll start looking forward to dinner more often, shed pounds, and build muscle - naturally.
To Your Good Health,
Al Sears, MD
Dr. Al Sears, M.D. is a board-certified clinical nutrition specialist. His practice, Dr. Sears' Health & Wellness Center in Royal Palm Beach, Fla., specializes in alternative medicine. He is the author of seven books in the fields of alternative medicine, anti-aging, and nutritional supplementation, including The Doctor's Heart Cure. To get his free special report on the proven anti-aging strategies for building a vibrant, disease-free life, go here now. You'll learn how to stop Father Time without giving up the foods you love.
|Josh Bryant, MFS, CSCS, PES, SSE ISSA-CFT, SPN, SSC
The bench press is classified as a low speed, muscular strength test. Low speed muscular lifts generally require three seconds or less for a one repetition max (5, p. 288). In spite of this, speed training in the bench press has become increasingly popular. Louie Simmons of Westside Barbell Club popularized this concept by advocating a speed day in the bench press. Some call it a "dynamic" day, and some call it a "light" day. Fred Hatfield is a proponent of Compensatory Acceleration Training (CAT), which is defined as the lifting of submaximal weights with maximum force. These developments in dynamic training have changed powerlifting, and they play a major role in the success of powerlifters in the bench press. Problem-Raw Bench Press; Solution-Plyometrics
By Josh Bryant
The concentric portion of the bench press has three phases. First is the initial acceleration phase, where the weight is brought from a resting position on the chest to maximum speed. The constant speed phase maintains maximal speed. In the deceleration phase, the weight slows toward lockout to avoid hyperextension of the joint (4).
To lift maximum weights, it's necessary to maintain this constant speed over as long a distance as possible. This is very similar to a 100 meter dash. After the initial 45-55 meters, or five to six seconds, maximum velocity is reached (5, p. 475). It then becomes a matter of how long maximum speed can be sustained, which is usually about three seconds. This is referred to as speed endurance (1, p. 32). Therefore, the principles that apply to the 100 meter dash are similar to those of the bench press. In sprinting, the deceleration phase sets in because of a lack of speed endurance and a transfer in the energy systems being utilized. In the bench press, speed endurance is not the issue. The issue is the antagonist muscle!
The agonist (prime mover) in the bench press lockout is the tricep. The muscle that can either slow down or stop a movement is the antagonist muscle (5, p. 28). The bicep, in the bench press lockout, is the antagonist muscle that prevents hyperextension. Speed bench pressing has limits in developing maximum force through the entire range of motion. Full range of motion is required in powerlifting competition. Bands and chains have been a helpful adjunct to overcome this limiting factor, because they allow the lifter to push with more force through the entire range of motion. When a lifter approaches lockout, tension increases. I have incorporated bands and chains, but I have also found another effective way to fight this muscle antagonist-limiting factor: bench press specific plyometrics.
My raw bench press was stuck in the 545 pound range. I decided I needed to add some kind of speed work. I had read a lot of Don Chu's work on plyometrics and decided to integrate some upper body plyometrics that would specifically apply to the bench press. The exercises I incorporated are as follows...
Josh Bryant works as a speed, strength, and conditioning coach. He is also a personal trainer, who has worked successfully with many clients at Metroflex Gym and via the internet.
Along with ISSA certifications in fitness training, nutrition, and conditioning, Josh was recently awarded the prestigious title of master of fitness (MFS) by the ISSA. He is certified by the NSCA as a certified strength and conditioning specialist (CSCS) and by NASM as a performance enhancement specialist (PES).
Josh has won many national and world titles in powerlifting and Strongman, and at 22 years old, he was the youngest person in powerlifting history to bench press 600 lbs raw. He has squatted 909 in the USPF, officially bench pressed 620 raw, and officially deadlifted 800 raw. He is currently completing work on his master's degree in exercise science. To learn more about Josh or to contact him, visit www.joshstrength.com.
|Dr. Eric Serrano M.D., M.S., B.C.
Dear Dr. Serrano,
I've been pondering the subject of why my testosterone is so low (250-350 range) although I'm a young (20 yrs), otherwise healthy guy. Without giving a full medical history I'm wondering how much of it can be explained by my extremely low cholesterol (156). This is despite that I tend to do everything "wrong" already as far as cholesterol is concerned (about a dozen eggs per week), lots of organic, grass-fed meats, lots of fats (coconut, olive, organic butter) and really only strength train for exercise, no running or jogging.
One thing I assume is perhaps I overdue it on vegetables and thus fiber which is removing too much cholesterol (and possibly lowering androgens while increasing SHBG?). I am also low in taurine and several fats. With this in mind I plan to supplement with taurine, digestive enzymes (especially bile salts) and cut down a bit on my fiber intake. Is there anything else I can do to get my cholesterol back to healthy levels (which will hopefully take care of my testosterone) short of becoming sedentary and eating trans fat?
Oak Creek, WI
You don't tell me what your free testosterone is so all the information you gave is not accurate. In addition you don't tell me what your symptoms are besides your cholesterol is "low" and your testosterone is "low". Numbers do not mean anything if you are not having any symptoms or conditions. You seem to be doing well except that you got your numbers tested it and now you think they are low and again that is wrong.
Elliot, are you taking any supplements? Have you taken prohormones? Are you over training? Are you sleeping well? Are you stressed? All these questions must be answered before you assume your cholesterol is low and your testosterone is low. In addition why did you check your levels?
The high fiber and the vegetables are not causing the problem, and I don't think taking taurine is going to increase your levels. Your cholesterol is meaningless if not associating it to a condition or symptoms.
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
EMAIL QUESTIONS TO: email@example.com
|Athlete Corner - Scott Mendelson Q&A
Need A Training Lift?
By: Scott Mendelson
I have been sitting behind my desk for the last 6 months watching one my co-workers improve dramatically. Chuck R went from the Marshmallow man to Superman! I am serious about improving my own situation, but the Holidays have been a huge trap for me. How can I train through November and December and get away with some holiday eating without packing on another 10 lbs?
Strategies for Preventing Holiday Body Fat Accumulation
I find that people either get better or much worse during the last couple months of the year with no in-between. Due to changes in the weather, Holiday events and a long line of excuses many people gravitate towards sabotaging themselves and putting off important goals until January 1. Little do they know that they are just adding work to be done January 1 by piling on more body fat! Chuck R had enough when he was huffing and puffing when tying his shoes- he called me the same day and has not looked back! Since then he dropped 42 lbs and has also gained 11 lbs of muscle which would account for the rapid transformation.
Go Hog Wild on The Holidays without Gaining Body Fat!
You can avoid these problems with a sensible training schedule and still go hog wild on Thanksgiving, Christmas and New Years without piling on a bunch of body fat if you play your cards right. The days mentioned in the previous sentence are a small percentage of the overall time period. Make all other days as productive as possible to give you more freedom on the days you want to EAT!
A Little Exercise Crushes Cravings and Appetite
So you have aspirations to make lasting changes to your life- there is no better time than right now to get going! Always think to yourself what can I do today to support my long term goals! For you Larry I would start by increasing exercise frequency to build a strong base for future routines while improving body composition right now. A couple days per week of 10-15 interval sprint sessions are great for fat burning and for crushing cravings. My female clients especially have no desire for bad food choices for several hours and in some cases days following a short exercise session. Why? Exercise naturally increases "feel good" neurotransmitters and as a result there is a decreased motivation to self medicate with junk food. You can also build positive nutrition habits now in advance of your New Years Resolution Plan per the 0 Tolerance Fat Loss Nutrition file that I am happy to send anyone if they drop me an email
If you are going to Eat More- Train More
With the understanding that you may eat more than other times of the year, your training volume can be higher than usual. Weight training not only supports fat burning by expending energy but also boosts metabolic rate significantly to help burn up extra food intake. Increased nutrient intake also offers the opportunity to increase lean muscle mass. Every pound of new muscle burns calories 24x7 while supporting optimal function. Women should also take notice that increasing lean Muscle tissue will not only accelerates fat loss, but helps to them to maintain a low body fat level for years to come by supporting an optimal metabolic rate. Increased muscle also results in a firmer physique while improving the muscle:body fat ratio.
Here is a routine you can use on Thanksgiving day a couple hours before your big meal to suck up excess raw materials into muscles instead of your fat cells!
Multi-Set Growth Training Sets Reps Tempo RestA1. 30 deg incline db press
3-4 5+(2-3)+(2-3) 4-1-1-0 90
A2. Pull ups/Lat pull downs
3-4 5+(2-3)+(2-3) 4-1-1-0 90B1. Flat Underhand grip db presses
2-3 5-7 3-2-1-0 60
B2. Db Elbow Row
2-3 5-7 3-1-1-2 60C1. 20 deg incline rotation flys
2 5-7 4-2-1-1 45
C2. 45 deg prone db Shrugs
2 5-7 3-0-1-2 45
See a video exercise clip demonstrations at www.infinityfitness.com
for a complementary copy of Preventing Body Fat Accumulation Strategies, The 0 Tolerance Fat Loss Nutrition plan and the 10 minute Interval workout routine.
Hi, I am Scott Mendelson, and I am here to help deliver solutions to all of your exercise challenges in 2009 and beyond!
To say the least, grassland beef goes quickly in the Mendelson House with filets
, flank steak
, minute steaks
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"
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.Infinity Fitness INC provides training, fitness, and nutritional information for educational purposes. It is important that you consult with a health professional to ensure that your dietary and health needs are met. It is necessary for you to carefully monitor your progress and to make changes to your nutritional and fitness program to enjoy success. Infinity Fitness does not employ dieticians or health professionals and assumes no responsibility or liability for your personal health and condition. For more information regarding our Limited Warranty for products and services, please see our disclaimer at InfinityFitness.com.
Email new questions for Scott Mendelson via: firstname.lastname@example.org
Be sure to place Scott Mendelson in the subject line.
|What Our Customers Are Saying
To Whom It May Concern,
I've been a customer for a few years now, and I want to say I'm very impressed with the recent quality of the meats I've ordered. The NY Strips are especially good, and I recently tried the applewood smoked bacon and it's fantastic. The 87% burgers are also better quality, too.
I just wanted you to know how much I enjoy the quality and convenience you offer. I recommend your company to others looking for high quality grass-fed beef, and I expect to be a customer of yours for a long time to come.
Thank you, and take care,
Mini Meatball & Vegetable Soup
- 1 lb ground beef
- 1 can diced tomatoes, undrained
- 14 oz. beef broth
- 1/4 cup Italian-style dry bread crumbs
- 3 cups frozen vegetable blend
- Combine tomatoes, broth and 1/2 cup water in large saucepan; bring to a boil. Reduce heat; simmer 10 minutes.
- Mix ground beef, bread crumbs and 2 Tbsp water lightly but thoroughly. Shape into 32 one-inch meatballs.
- Add meatballs to pan; bring to a boil. Reduce heat; stir gently.
- Simmer, covered for 5 minutes. Add vegetables; bring to a boil. Reduce heat; simmer, covered, 5 minutes or until meatballs are medium (160°F) doneness, until not pink in center and juices show no pink color, and vegetables are tender.
Recipe compliments of Beef Checkoff.
|November 8, 2009 - Near Monticello, MO
Cattle grazing on a cool November afternoon.
|$25 Discount for 40lb. 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
U.S. Wellness requires a $75 minimum
purchase and a 7 pound minimum combined purchase of
single piece poultry, and
The minimum is required since we have built the cost of shipping into the price of the product. You will only see a nominal handling at checkout.
The issue is the 20 pound bulk chicken and turkeys originate from
separate cold storage center 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. A
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.
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 © 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 authors before copying or using this material. Address: email@example.com or firstname.lastname@example.org
U.S. Wellness Meats
Toll Free: (877) 383-0051