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Dear John,
When a beef recall makes the news, the US
Wellness Meats staff fields numerous phone
calls from our customers, looking for answers
and reassurance.
It is always a relief to find out that, in
addition to the proven health benefits of
grass-fed
beef (thanks to increased Omega 3's
and CLA), science has also proven grass-fed
beef to have a lower risk of E.coli.
Grass-finished beef has a minimal risk
compared to grain-fed beef due to the
difference in gastric pH resulting from the
two diets. Grain diets create a much higher
level of acidity in the stomach, which the
E.coli bacteria need to survive. Forage-based
animals maintain a pH near 7 in the digestive
system, which severely retards the
environment for E.coli O157:H7, leading to
less risk to the consumer. In addition, each
batch of beef produced by U.S. Wellness Meats
is tested for E.coli two times before
packaging.
Just another reason you can feel good about
enjoying grass-fed beef from U.S.
Wellness!
The U.S. Wellness Meats marketing team is
pleased to introduce our new blog - www.uswellnessmeats.blogspot.com.
The blog will feature sales and inventory
notes, favorite recipes, information about
how our beef is produced, and more. We hope
you will stop by and visit the blog; let us
know if there is a topic you would like for
us to cover on www.uswellnessmeats.blogspot.com.
In closing, it was great to be an American
this week after watching the thrilling
competition in
Bejing. Watching Michael Phelps
make history with 8 golds may never be
accomplished again in my lifetime. Winning
number
7 by 1/100 of a second demonstrated the will
of the human spirit to never give up.
It is with anguish, that we report Deena
Kastor could not overcome a serious foot
injury at the 5 kilometer mark on Saturday in
the women's marathon. Knowing Deena the way
we do, the mark set today by a 38 year old
Romanian will be the goal of a 39 year old
Californian in 2112!
Let's give a tip of the hat to all
competitors and their Chinese hosts who have
demonstrated we can put our political
differences aside for two weeks every 4 years
and compete as great athletes from a world
class family.
Warmest late summer regards,
John, Lee Ann, Megan, McKenzie and Tressa on
behalf
of the
farm families of U.S. Wellness Meats
Toll Free: 877-383-0051
Email:
eathealthy@grasslandbeef.com
URL: www.uswellnessmeats.com
| INVENTORY NOTES |
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Re-stocking News:
New Inventory Choices
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| SALE ITEMS DURING THE WEEK OF AUGUST 17, 2008 |
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Sale expires midnight CST August 23, 2008.
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| DR. ERIC SERRANO M.D.; QUESTION and ANSWER COLUMN |
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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.
Answers now appear below and in the bi-weekly
U.S. Wellness Newsletter. Your name will not
be displayed.
Dr. Serrano has been so
kind to offer his expertise to answer
literally any question related to health and
wellness involving grass-fed meats. Dr.
Serrano has a wealth of knowledge from both
his farm background and 14 years of clinical
experience. This includes working with a
number of world class athletes and a large
local family practice in Ohio.
Please
email using the address below and place Dr.
Serrano's name in the subject line. Answers
will appear in future U.S. Wellness
Newsletters or below in News Alerts.
Dr.
Serrano is an M.D. with advance degrees
in nutrition, kinesiology and wellness.
Dr. Eric Serrano M.D.
475 North Hill Road
Pickerington - OH - 43147-1157
EMAIL QUESTIONS TO: eathealthy@grasslandbeef.com
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Dear Dr. Serrano:
I have been reading some research that
indicates nutrition, digestion and autism to
be related. Specifically, if the digestive
tract is messed up, the brain will not be
fed properly and this can lead to autism and
ADD. What do you think of that theory?
Sincerely,
Ann L.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Dear Ann:
I might get shot for this answer, but this is
not a theory although a theory is proven,
this is a fact. I can't tell you how many
times in my office a child's behavior and
conditions change just by making changes in
their diets. Ann, even the red coloring that
people talk about in the news makes a
difference and I even have research showing
death related to dyes, so buyer be aware. I
am very comprehensive in my office, and I
usually spend about one hour with my patients
and the reason is that I ask a million
questions, including health, economics,
marriage, lifestyle, religion, exercise,
sleeping and all the things related to your
personality.
Ann, I have never cured
anybody
in my office because patients cure
themselves. I give guidelines and try to use
the best of the west with the east and
usually that works, but I am also surrounded
by great people including chiropractors, PT,
nurses, OB, and trainers that make a huge
difference in these cases.
Ann, yes -
diet is
80% of the ADHD dilemma and the other 20% is
parenting, teachers, doctors and of course TV
and video games.
One study done in
Australia
paired medically treated students to non
medicated students that were treated with no
TV or video games and with physical education
classes; these children all were diagnosed
with ADHD, and guess who did 78% better?
Dr. Eric Serrano
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| FEATURED RECIPE |
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|
Herb Roasted Veal Shortloin
INGREDIENTS
- 1 Veal
Shortloin
- 4 tablespoons parsley, chopped
- 2 tablespoons chives, chopped
- 4 teaspoons fresh tarragon, chopped
- 2 bay leaves, crumbled
- 2 small shallots, minced
- Dash grated nutmeg
- Salt and freshly ground pepper to taste
- 3 to 4 tablespoons of oil
- 1 1/2 cups beef
broth
- 1 to 2 tablespoons wine vinegar
DIRECTIONS
1. Mix parsley, chives, tarragon, bay leaf,
shallot, nutmeg, salt and pepper together.
Add just enough oil for the mixture to form
into a paste. Rub the mixture over veal;
cover and refrigerate for at least 3 hours or
overnight.
2. Before cooking, allow veal to come to room
temperature (30-45 minutes). Preheat oven to
425° F. Roast for 1 hour to 1 hour, 20
minutes - or until an instant-read
thermometer inserted in the thickest part of
the roast registers 145° F.
3. Transfer veal to a platter and cover
loosely with foil. Discard the fat from
roasting pan; scrape the herbs into a small
saucepan, along with any pan juices. To this
mixture, add broth as necessary. Adjust
seasoning to taste, adding wine vinegar and
salt and pepper as necessary. Spoon sauce
over the veal after slicing.
Yield: Four servings.
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| Lewis County Missouri - Waist High Grass - August 2008 |
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| CHANGE CUSTOMER INFORMATION |
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Need to change your contact or credit card
information? Just click here. After
opening,
enter your
email address and store password and you will be
able to edit your customer file. If you have
any issues
don't hesitate a second to call 877-383-0051
day or
night for assistance.
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| ABOUT U.S. WELLNESS MEATS |
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|
U.S. Wellness Meats was founded on September
1st,
2000. Pasture management and meat science
research originated in 1997. The company
office is
domiciled in Monticello, Missouri in Lewis
County
which joins the Mississippi River 140 miles
North of
St. Louis. The company has branched from beef products
into lamb, certified humane
pork, free range
poultry, salted
and unsalted , grass-fed raw
cheese, raw
honey, gourmet rabbit ,
artisan
soaps, wholesale packs,
nutraceuticals ,
seafood,
grass-fed
goat , pre-cooked
entrees and on sale products.
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| ENERGY FOR ATHLETES |
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|
Grass-fed beef
pemmican bars are a great way to
start the day or make
a super lunch packed with protein and
calories used by our native American ancestors
for centuries. Only online source in the USA.
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| ONLINE STORE |
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