December 6, 2015    Monticello, MO
 
US Wellness Meats Newsletter - In This Issue  

 
Recipe Corner - Loaded Cauliflower with Bacon and Cheese

US Wellness HQ
Dear John, 
We alluded to this in the past couple newsletters and now you are looking at the new worldwide headquarters for US Wellness Meats.  The facility is open for business and we are quickly becoming fully operational.   Now inventory, warehousing, processing and distribution efforts will exist under the same roof.

The holiday season is once again here in full force, and we hope yours is off to a happy start!  We're here to make your gift giving easier this year - whether you need gift certificates, cookbooks, or your favorite steaks we can help.  Don't hesitate to call or email with any questions.  Be sure to check out our list of best sellers that make wonderful surprises for that hard-to-buy-for person on your list!

A couple of our heat and serve items (Thai Marinated Ribeye, Pot Roast ) are on sale this week.  These items can be great ways to provide healthy meals for the family and still have time for all your holiday "to-do" and activities.   

Wouldn't it be nice to have the energy level of a twenty-something at this time of year?  In this week's article Dr. Sears explains what happens to our cells power producing capabilities as we age.  Then he shares the best way to exercise so that we can stimulate the production of new healthy power plants for our cells. 

The health of your gut and the role it plays in your overall well-being has been a hot topic in recent months.  This week we ran across a great new page,  Gut Portal, from the folks at Paleo Leap which really dives into the details of this topic.

The World Health Organization reports that antibiotic resistance is a "serious threat to global public health".  In Kelley's article, she shares some ways to minimize the risk of developing antibiotic resistant infections and the role garlic can play in fighting the bacteria causing the infections.

Restocks for this week include several of our rib roasts (2 ribs, 3 ribs, 4 ribs) any of which make a great prime rib centerpiece for your holiday meal.  Or you might consider one of our free range turkeys ... there are a couple sizes that have been restocked following the Thanksgiving rush. 

Early December regards,

John, Lee Ann, Tressa, Laura, Deric, and Courtney on behalf of the farm families of US Wellness Meats.  

Toll Free:  (877) 383-0051
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Weekly Specials
All sale item discounts expire at 10:00 pm CST on Saturday December 12, 2015. 
Recent Restock Items
Dr. Al Sears
Dr. Al Sears
Stimulate Your "Power Plants!
It may seem almost counter intuitive, but the best way to boost your energy levels is by doing short bursts of intense exercise. Without question, short bursts of intense exercise are the fastest way to spark your mitochondria, the tiny "power plants" inside each of your cells.

Mitochondria generate all of the energy you use to get through your day. And if you have a lot of them in each cell, and they're all running at full speed, you feel like you can do anything... That's why we're most energetic as children - when we have the highest number of healthy mitochondria.

But your mitochondria decay as you age. They become weaker and die off.

 
15% Discount Red Letter Code Available!
  • Read the complete Dr. Al Sears' article
  • Find the "red" bolded 5-letter code word spelled out in order. 
  • Code expires this Tuesday at midnight CST.
  • Applies to any order under 40 lbs, excludes sale items, volume discounts, and gift certificates
Customer Feedback
French Ribeye

"Delicious and Tender"   

I was a little nervous ordering a grass fed steak because I was afraid it wouldn't be tender.  I shouldn't have worried.  It was both tender and delicious!  Ordering another today. 

Heather M.
Griffin, GA
Kelley Herring
Kelley Herring
Could Garlic Be the Answer to This Global Health Threat?
Imagine for a moment that you live in a world where a minor and routine surgery puts your life at risk, due to infection... and nothing can be done to save you. Sounds rather extreme, right?

What if, within this same world, one innocent bout of "stomach flu" took down your entire family with no possible way of treating it? Again, this may sound extreme. Unfortunately, however, this is not a fictional tale. This is the reality of something that is already happening... widespread antibiotic resistance...

The World Health Organization reports that antibiotic resistance is a "serious threat to global public health".  And the bacteria that are becoming resistant to antibiotics are not rarely encountered. They are quite common and are among those that contribute to acne, gastrointestinal illness, ulcers, stomach cancer and post-surgical infections.

You have probably heard of the 'hospital superbug' MRSA. This is a type of 'staph' bacteria that can no longer be treated by the penicillin and cephalosporin classes of antibiotic. This bacterium can cause infections that are highly contagious and extremely difficult to treat.

Even more common are infections from Campylobacter - the bacteria that is responsible for more than 2.4 million cases of "food poisoning" each year in American alone. And this bacteria is also becoming increasingly resistant to antibiotics.

Or, consider Helicobacter pylori. This common bug is present within the digestive track of two-thirds of the world's population. In normal concentrations within a healthy microbiome, H. pylori can provide benefits to the host. But it can also multiply out of control. This can lead to ulcers and even stomach cancer. And this bacteria has also become resistant to numerous medications.  As a result, it can become a deadly threat.

How Have Humans Created This Global Threat?

... And can we protect ourselves?

The World Health Organization tells us:

"The development of antimicrobial resistance is a natural phenomenon. However, certain human actions accelerate its emergence and spread. The inappropriate use of antimicrobial drugs, including in animal husbandry, favors the emergence and selection of resistant strains."

Quite simply, it is perfectly natural for bacteria to mutate and become resistant to threats against them. But this has become pandemic as a result of the:

*    Over-prescription of antibiotics
*    Inappropriate use of antibiotics (failing to finish prescriptions, etc.)
*    Use of antibiotics in raising livestock and poultry

However, there are precautions you can take. And the scientific research has some very interesting things to say about the anti-microbial effects of common garlic.

Folklore tells us that the "stinking rose" can ward off vampires. Science shows us that it can kill the microscopic and antibiotic resistant ones!

What Makes Garlic So Effective At Fending Off Microscopic Vampires?

If you're an avid fan of the health benefits of garlic, you know that its active compound is an organosulfur compound known as allicin. But you might not know that organosulfur compounds are also found in most antibiotics. Just open a bottle and take a sniff.

The allicin in garlic is highly antimicrobial, as is diallyl sulfide -the breakdown product of allicin.  

But there's an even more impressive antibacterial compound in the "stinking rose"  called ajoene. Not only has ajoene been shown to kill Staphylococcus aureus and Klebsiella pneumoniae,  it has also been shown to effectively eliminate the 'hospital superbug.'

Researchers from the Department of Bacteriology at the Hirosaki University School of Medicine tested garlic powder for its antibacterial properties against methicillin-resistant Staphylococcus aureus (MRSA) and found it to be highly effective.  It is not detailed which of the garlic compounds was tested.

Could Garlic Even Protect Against Food Poisoning?

Researchers from Washington State University researched the effects of diallyl sulfide on Campylobacter jejuni - one of the most common causes of food poisoning (gastroenteritis). They compared the results to two common antibiotics: ciprofloxacin and erythromycin. They found that the garlic derivative was 100 times more effective on the bacteria than the antibiotics.  

Our pungent friend also inhibits Listeria and pathogenic E. coli.  

So it seems that garlic is not only a tasty additive to food, but also shows great promise as a food additive to fight bacteria.

Is There A Link Between Garlic, Bacteria And Stomach Cancer?

H. pylori typically lives alongside us happily.  But for some people it can increase the risk of ulcers and stomach cancer.

An article published in the Journal of Nutrition not only shows us that garlic can eradicate H. pylori. It also hints that diet high in allium vegetables can be an important protector against stomach cancer:

"The incidence of stomach cancer is lower in populations with a high intake of allium vegetables. We have demonstrated in vitro that H. pylori is susceptible to garlic extract at a fairly moderate concentration. Even some antibiotic-resistant H. pylori strains are susceptible to garlic."  

Staying Healthy with Garlic... and Ancestral Wisdom

There are many things you can do to minimize your risk of developing an antibiotic-resistant infection and maintain a healthy level of microbes:

*    Include both cooked and raw garlic as a regular part of your diet, along with onions, shallots, leeks and chives. These are all vegetables rich in the sulfur-rich compounds that ward off potentially harmful bacteria.
*    Brassica vegetables also contain organosulfur compounds. Include a daily dose of organic cabbage, broccoli, cauliflower, Brussels sprouts, arugula or bok choy to your meals. For that extra beneficial bacterial boost, choose lacto-fermented versions like sauerkraut or kimchi.
*    Consume grass fed organic meats, poultry and eggs to reduce your intake of food-derived antibiotics.
*    Avoid cross contamination of foodborne bacteria by using different chopping boards for meats, poultry and vegetables. Always cook food properly and use sensible hygiene procedures like washing hands and utensils in between working with meat and vegetables.
*    Use antibiotics wisely and only when necessary. Health guidelines also clearly state that finishing your entire dose reduces the risk of antibiotic resistance.
*    Optimize your vitamin D levels through sun exposure or safe supplementation.
*    Be physically active. Not only does this stimulate the immune system and lymph, but raising core temperature is important to fend off infections of all kinds.  

ED NOTE

Love bread, but not the blood-sugar spiking carbs and grains? Check out Kelley's newest book, Better Breads, including more than two dozen low-carb, grain-free, prebiotic-rich Paleo breads, biscuits, pancakes, muffins and more! Click here to learn more about Better Breads...

REFERENCES
 

World Health Organisation Fact Sheet. Antimicrobial resistance. April 2015.. Accessed December 1 2015.
 

  Wieczorek, K, Osek, J. Antimicrobial Resistance Mechanisms among Campylobacter. Biomedical Research International. 2013; Article ID 340605.
  Megraud, F. H pylori antibiotic resistance: prevalence, importance and advances in testing. Gut. 2004; 53(9):1374-1384.

  Naganawa, R, Iwata, N, Ishikawa, K, Fukuda, H, Fujino, T, Suzuki, A. Inhibition of microbial growth by ajoene, a sulfur-containing compound derived from garlic. Applied and Environmental Microbiology. 1996; 62(11):4238-4242.

  Sasaki, J, Kita, T, Ishita, K, Uchisawa, H, Matsue, H. Antibacterial activity of garlic powder against Escherichia coli O-157. Journal of nutritional science and vitaminology. 1999; 45(6):785-790.

  Lu, X, Samuelson, D.R, Rasco, B.A, Konkel, M.E. Antimicrobial effect of diallyl sulphide on Campylobacter jejuni biofilms. Journal of Antimicrobial Chemotherapy. 2012; doi:10.1093/jac/dks138

  Washington State University. (2012, May 1). Garlic compound fights source of food-borne illness better than antibiotics. ScienceDaily. Retrieved December 1, 2015 from

  Kumar, M, Berwal, J.S. Sensitivity of food pathogens to garlic (Allium sativum). Journal of Applied Microbiology. 1998; 84(2):231-215.

  Sivam, G.P. Protection against Helicobacter pylori and other bacterial infections by garlic. Journal of Nutrition. 2001; 131(3):1106S - 1108S.



 
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Recipe Corner
Delicious Wintertime Side Dish
Loaded Cauliflower with Bacon and Cheese    
Author: Wellness Mama

Difficulty:  Easy
Prep Time:  5 min
Cook Time: 20 min
Serves:  4-6    
 
Ingredients: 
  • 5 slices bacon (preferably nitrate free) or bacon ends
  • 1 large head cauliflower (or 1-2 bags frozen cauliflower, defrosted)
  • 1/2 cup (or more) cheddar or favorite cheese
  • Sea Salt & Pepper to taste
  • 1 TBSP butter (optional)
     
Directions: 
  1. Cook the bacon in a large skillet until crispy; remove bacon leaving bacon fat in pan.
  2. Add the cauliflower to the pan, reduce heat to medium-low and cook until cauliflower is tender.
  3. Add butter if desired and sprinkle with salt and pepper to taste.
  4. Crumble bacon on top of cauliflower and then sprinkle with cheese.
  5. Enjoy!
__________________________________________________________

Thanks to Katie (aka Wellness Mama), full time wife, mom of 5 and real food advocate. NOT a doctor, medical expert or "guru," just a mom on a mission to create a healthier future for our kids.Also, is an... Author. Podcaster. Birther of 5 babies. Amateur Chef. Natural beauty product junkie. Natural remedy user. Medical journal reader. Health researcher. Doer of way too much laundry and dishes.  
___________________________________________________________

If you are a blogger or food artist and would like to see your recipes published in our newsletter simply email us at eathealthy@grasslandbeef.com
Farm Photos - US Wellness Cattle

Happy Cattle Grazing Winter Rye 12 Miles from the Gulf of Mexico

Lazy  grazing on a fresh paddock with pecan trees standing guard.
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