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Dear John,
The week of June 15th will go down as
a historical flood week in Lewis County
Missouri. Fortunately, U.S. Wellness
pastures and offices are on high ground.
U.S. Wellness is
a very small part of the food chain in this
great land. However, many Americans are
going to set down for Sunday dinner with a
better appreciation for the men and women
that provide food for America's families.
Much nation media attention was focused on
the loss of approximately 5 million acres of
crop land
to the Flood of 2008.
Sadly, our small very rural county was
headline news
in the national media almost every day this
week. Certainly wish it had been on a
positive note versus the carnage the
Mississippi River dealt to levee districts
that failed containing some the most highly
productive farm land in the USA.
The largest town in county, Canton (2500
population)
will be a levee survivor after a frenzied
fight fought with 1000 volunteers over last
weekend and the early part of last week.
Water rose above the earthen levee on June
17, but the man made wall of lumber and sand
turned back the tide as it did in 1993.
Our neighbors directly across the
Mississippi have a gapping hole in their
levee and 17,000 acres of ruined crops. Same
story on many more agricultural levees up and
down stream on both sides of the river from
Canton, Missouri.
The summer of 2008 will shed more light on a
world that will struggle to feed itself for
the coming decades. China, India and many
third world countries are developing large
numbers of middle class consumers which is
upsetting the agricultural balance. Every
day more arable land gets laid to waste via
development, highways and erosion.
The lessons of the Roman Empire need to be
placed on the table for agricultural planners
as the 21st century unfolds.
On a brighter note, please notice two unique
recipe books for your review in the ' what's
new ' section below.
In closing, take a moment on the Sabbath to
pray for those who lost houses, possessions,
businesses,
and crops in the Flood of 2008.
Warmest regards,
John, Lee Ann, Megan, Lacey and McKenzie 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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The following items are back in stock:
Something NEW!
Tenderloin Filets, sandwich steaks and
sirloin tips should be back in stock on June
28. We apologize for the painful delay.
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| ON SALE ITEMS DURING WEEK OF JUNE 22, 2008 |
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This week's sizzling savings include:
Sale expires midnight CST June 28, 2008.
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| DR. ERIC SERRANO MD; 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
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Hi Dr. Serrano,
I switched to grass-fed beef last year and
have eaten
this meat exclusively. Because of food
sensitivities
I cannot eat fish, most pasteurized dairy and
wheat.
My daily diet consists of coconut
milk and coconut
oil, grass-fed
beef and chicken,
eggs, raw
nuts, some
butter,
a little Swiss
cheese and lots of fresh
vegetables and some fruit. The only grain I can
tolerate is rice. I eat no processed or
pre-packaged
food and no sodas of any kind. Because of
this diet,
my cholesterol recently tested at the following:
Total cholesterol: 284
HDLC: 90
Triglyceride: 91
Low Density Lipoprotein: 176
Very Low Density Lipoprotein: 18
Hemolysis Index: Normal
My other blood results are all in the
normal to
excellent range.
I am 51 years old, female and post
menopausal. My
weight is stable -- not skinny -- but stocky and
muscular. I have no medical conditions, and I
take no
prescription medicine.
My doctor told me that my good
cholesterol cancels out
my bad cholesterol, however, my total
cholesterol is
high and he would like to see it lower.
In the past, I have tried the
low-fat/no-fat type of
eating and found it very difficult to
maintain my
energy level and clarity of mind. Also, my
weight
would fluctuate. My hair would get dry and my
skin
would be rough, and I'd get skin rashes. I
cannot
tolerate a lot of whole grain foods so I
would end up
feeling hungry and unsatisfied throughout a
busy day.
Right now I feel great, take daily
exercise and have
lots of energy. However, I feel under constant
assault by the current low cholesterol fad
and wonder
if I'm doing something wrong.
Would you please advise me on my
total cholesterol
profile?
What are your thoughts about today's
idea of
"one size fits all" cholesterol numbers for
everyone?
What should normal cholesterol be?
Sincerely
Joan.F.
MA.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Dear Joan:
Thank you for your detailed letter.
Yes, your numbers are fantastic and I
agree with your physician about the HDL and
LDL. Your diet is actually very good, but I
hope you are taking fish
oils because you are
not consuming enough essential fats
in your
diet and you require greater amounts than the
one provided by grass-fed beef.
Joan to answer the question why your
cholesterol is high, takes a little more than
what you gave history wise but here is the
reason why your cholesterol is "high". The
reason is, because you are menopause and
your body is reading that is low in certain
hormones like estrogen and progesterone, so I
am sure at one point on time you were having
hot flashes or other symptoms related to
menopause, and as you remember those
hormones, estrogen and progesterone, come
from cholesterol; consequently, the body
will make extra cholesterol so it can
manufacture more cholesterol derived
hormones, but in your case it is not doing
it, so it keeps making extra cholesterol.
Joan to fix this problem, which i
think is not a problem because laboratory
values are just guidelines and not a
diagnosis I will check your thyroid,
estrogen, progesterone, DHEA and if you are
under stress, I will check your cortisol
levels, which will show most of them low to
borderline low and that will explain why your
cholesterol is 284.
Joan you must consume nuts
so you can
have other good fats. Please refer to my fat
article before.
Thank you and continue your excellent life style.
Joan do not change or add medications
you are doing great.
Dr.
Serrano
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| FEATURED RECIPE |
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BEEF SHORT RIBS MANDARIN STYLE
Ingredients:
- 3 Lbs. beef
short ribs - cut into serving size
pieces
- 12 anise seeds
- 2 tbsp. soy sauce (note non soy
substitute below)
- 1/2 cup dry red wine
- 1/8 tsp. garlic powder
- 1/8 tsp. ground ginger
- 2 tsp. beef
broth stock
- 2 tsp. powdered mushrooms
- 1 cup hot water
- 1/4 tsp. Bouquet Garni for beef
Soy Sauce Substitute Recipe
Ingredients for soy sauce replacement:
- 2 tbsp. beef
broth
- 1 tbsp. red wine vinegar
- 1 tsp. balsamic vinegar
- 2 tsp. molasses
- 1 tsp. sesame oil
- 1/8 tsp. garlic powder
- black pepper to taste
- 1/4 cup boiling water
Preparation for Soy Sauce Substitute:
1. Combine all the ingredients. At this
point, you can either a) use the sauce as is,
leaving for an hour to give the flavors a
chance to blend, or b) for a thicker, richer
sauce, boil the liquid until it is reduced by
half, about 3 tablespoons.
2. Store in a sealed container in the
refrigerator. Use the sauce within 3 - 4 days.
Short Rib Preparation:
1. Place short ribs in deep bowl.
2.
Crush anise seeds thoroughly.
3. Combine
with soy sauce or substitute, wine, garlic
powder, and ginger.
4. Pour over ribs.
5. Marinate for several hours at room
temperature or overnight in the refrigerator.
6. Drain short ribs and brown in heavy
frying pan.
7. Pour off excess fat.
8. Add beef stock base and powdered
mushrooms to hot water; combine with
marinade.
9. Pour over browned ribs.
10. Crush Bouquet Garni and sprinkle
over meat.
11. Cover tightly and simmer
slowly for 2 to 2 1/2 hours or until ribs are
very tender.
12. Thicken sauce, if
desired, with 2 teaspoons arrowroot mixed
with 1 tablespoon cold water.
Makes 4
or 5 servings.
Serve with rice noodles.
Thank you: cooks.com
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| Happy Cows - June 18, 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 butter, 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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