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Dear John,
Did you know you're missing out by eating US
Wellness Meats products? Yes, that's right -
you're missing out. What exactly are you
missing out on? Preservatives, for one.
Artificial colors, corn syrup, MSG,
artificial flavors . . . you're missing
out on all those by eating pure,
100% grass-fed beef from US
Wellness Meats.
Why are we talking about the ingredients we
don't use? One of our long time customers
recently e-mailed us about beef roasts. The
customer, who had run out of grass-fed beef,
purchased a roast at the grocery store and
noticed a lot of shrink during cooking.
Although it's not something we spend much
time worrying about around here, we weren't
surprised to hear his comments. Commercial
beef purchased at the grocery store is often
injected with a
solution to improve the tenderness, moisture,
and flavor of the meat. The meat industry
refers to injected products as "enhanced."
These "enhancements" could include sodium
bicarbonate, sodium lactate, sodium
erythorbate, calcium chloride, and
phosphates. Eight to twelve
percent of an "enhanced" product's weight can
come from the injected solution.
What about the heat-and-serve products in the
grocery store? They're full of preservatives
and artificial ingredients too. Here is a
list of ingredients
from the label of a pre-cooked beef roast we
recently saw at the grocery store:
Contains Up to 10% Solution: (Water, Salt,
Dextrose, Potassium Lactate, Sodium Lactate,
Sodium Phosphates, Sodium Diacetate,
Hydrolyzed Corn Protein, Flavorings, and Corn
Syrup Solids), Coating (Salt, Dextrose,
Flavorings, Caramel Color, Hydrolyzed Corn
Protein, Spices, Dehydrated Parsley).
Here's the good news: beef can be good for
you and taste great without the
preservatives, additives, and ingredients
like hydrolyzed corn protein. At US
Wellness Meats, we let mother nature take
care of the
flavor of our grass-fed meats and natural and
organic foods. We think an open range of lush
green grass, clean water, and abundant
sunshine create the best
tasting beef in the world, no additives
necessary.
From our families to yours, may you enjoy a
wonderful Thanksgiving celebration with all
the trimmings. Let us be mindful of those
serving miles from home protecting the bounty
of our harvested crops and the many freedoms
many of us take for granted in this great land.
Heartfelt Thanksgiving 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 - NOVEMBER 23, 2008 |
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The following items are back in stock:
Monday, November 24th is last safe day for
turkey
shipping. No guarantee on November 25th turkey
shipments.
New Choices:
U.S. Wellness veal selections have been
produced on one of
the best managed veal dairies in North
America. The calves have never been crated!
They have spent their entire life at the
their mother's sides on lush pasture.
The farmer manager has perfected carbon
sequestering into the soil as well as anyone
in the USA today. Consequently, he is making
a stunning amount of top soil annually which
creates some of the most vigorous growing
plants in America.
It has been a pleasure to watch this grass
farmer work his magic in the production of
premier milk and veal.
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| WEEKLY SALE ITEMS |
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Sale expires at 5:00 p.m. CST Saturday,
November 29, 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 15 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
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Dr. Serrano:
Thank you for your answer to my first email
question. (see below)
I am 74 years old and very active. I attend
senior aerobic exercises at the YMCA 4 times
a week and water aerobic exercises twice a
week. These classes are either an hour or 45
minutes in duration. My triglycerides are
99. I still take a statin, Simvastatin.
I discontinued all oils and only use olive
oil and canola. I was also consuming cheese
and have now switched to the low fat version
as well as skim milk. Cholesterol and heart
problems run in my family.
Thanks for your attention.
G.K.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Dear Mr. G.K.:
I will bet you that if you check your
testosterone levels or your thyroid they
might be low, and in addition your vitamin D
might also be low.
The source of the cheese is important, so make
sure is organic;
I wouldn't use skim cheese,
it doesn't taste as good and I would never,
never use canola oil - it will elevate your
cholesterol. That, by the way, is not bad -
the lower your cholesterol, especially after
55, the worse
memory is and higher your chances of getting
cancer.
Good Luck,
Dr. Eric Serrano
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
G.K.'S ORIGINAL QUESTION
Dr. Serrano:
I have been eating grass-fed
beef as well as
pork,
bacon
and chicken
for almost a year. I
just recently (maybe the last 6 months)
switched to saturated fats such as coconut
oil, palm kernel oil, etc.
I have had a high cholesterol problem for
quite a number of years and currently am on a
statin. I also take fish
oil and CO-Q10.
Back in March my cholesterol was 192, LDL was
130 and HDL was 47.
Now in September I had another blood test and
my cholesterol went up to 249, LDL was 171
and my HDL was 58. To what would I attribute
the high HDL and the rise in my total
cholesterol and LDL? Do you think there is
too much saturated fat in some of the beef
and pork?
I have been purchasing the 75%
ground beef.
I will appreciate your input. Thank you for
your attention.
G.K.
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| FEATURED RECIPE |
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Stuffed Squash
Ingredients:
- 2 Acorn Squash (medium)
- 1 1/2 teaspoons sea salt
- 2 c apples, pared & chopped
- Sea salt, to taste
- 2 tablespoons butter,
melted
- 1 lb 87%
lean ground beef
- 1/2 teaspoon cinnamon
- 1/4 cup raisins
- 4 tablespoons brown sugar, packed (or
equivalent brown rice syrup, rapadura, or
maple syrup)
Directions:
- Heat the oven to 400 degrees F. Cut each
of the squash in half and remove the seeds
and fibers. Place the squash, cut sides down,
in an ungreased baking pan. Then add water to
the depth of 1/4-inch and bake, uncovered,
until the squash is tender, about 30 to 40
minutes.
- While the squash is baking, brown ground
beef in a large skillet. Drain off the excess
fat. Remove the skillet from the heat and
stir in 1 1/2 tsp. salt as well as the
cinnamon, apples and the raisins.
- When the squash is cooked, turn them (so
that the cut side is up) and remove them to a
platter. Drain off any remaining liquid and
dry pan. Scoop out the pulp from the acorn
squash, making a shell that is 1/4-inch thick
all the way around. Season the shells with
salt to taste. Mash the pulp and mix into the
meat mixture. Return to the shells, piling
them full and sprinkle or drizzle 1 tbsp. of
sweetener of choice on each. Drizzle with the
melted butter.
Bake uncovered 20 to 30
minutes, or until apple is tender. Serve
warm. Enjoy!
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| NOVEMBER GRAZING NEAR MONTICELLO, MO. |
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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 , 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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