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Dear John,
With bailouts and Presidential debates
filling the headlines this week, U.S.
Wellness would like to thank all of you
that have made the decision to purchase
smarter proteins from our online
store. The effort required has been an
exciting and epic journey since the original
meeting in April 2000.
The shrimp boil recipe below is a tribute to
our neighboring village of Shelbyville,
Missouri. The small rural community of 600
will inflate 3 fold this weekend in a unique
fund raising
effort to support the local rural community
projects and U.S. shrimpers.
U.S. Wellness recently expanded lipid
chemistry testing outside of our core beef
products. The yields below should bring
comfort and interest:
- Grass-fed
butter scored 1.9:1 on the omega 6:3
ratio and yielded 1.81 grams of CLA/100 grams
of lipid
- Grass-fed raw
Colby cheese scored 2.1:1 on the omega
6:3 ratio and yielded 1.47 grams of CLA/100
grams of lipid
- Salmon
jerky scored 0.16:1 on the omega 6:3
ratio and yielded 0 grams of CLA/100 grams of
lipid. The amount of omega 3's was 27 times
higher in the fish than the butter and cheese
combined average score!
More results in two weeks.
Award winning author Kat James will hold two
more Fall retreats in a stunning mountain
retreat near Asheville, North Carolina
featuring recipes and knowledge from Truth
About Beauty. Dates remaining are
October 24
- 29 and October 31 - November 5. U.S.
Wellness is planning to send one of our staff
persons to the October 24 - 29th session.
Click here
to learn about healthy brownies and ice cream
recipes!
Warmest Indian 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 - SEPTEMBER 28 |
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The following items are back in stock:
The following items will be back in stock
soon:
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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,
In July 2002, I was diagnosed with
Polycythemia Vera. Do you know anything
about this blood disorder? How important is
nutrition with this kind of disease?
Thank you,
Jim
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Dear Jim:
Sorry for taking so long to reply; we have
been without electricity.
Polycythemia Vera is a blood condition in
which your body makes too many red blood
cells, or the megakaryocytic elements in the
bone. Some think that a genetic component is
in the history, but I don't know. It occurs
in 0.5 per 100,000 in the USA, and it usually
happens in the middle years to late years (15
to 90 years of age).
You can have a lot of symptoms with this,
including :
tinnitus
headaches
joint pains
gastrointestinal bleeding
splenomegaly and hepatomegaly
weight loss . . . you get my drift
Medicine usually prescribed includes
Allopurinol, Cyproheptadine, and sometimes
Chlorambucil.
I don't know of any alternative treatment
that really help, but I have used:
- water - .6 oz. x body weight (in lbs.)
- regular Red Cross blood donation
- no sugar whatsoever (red blood cells only
consume carbohydrates)
- no fructose products
Jim, sorry I cannot be more help.
Sincerely,
Dr. Eric Serrano
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| FEATURED RECIPE |
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SHRIMP BOIL - CAJUN STYLE
INGREDIENTS
- 5 pounds wild
caught chemical free shrimp
- 1 package Zatarain's crab, shrimp &
crawfish boil seasoning
- 1 large yellow onion
- 4 stalks celery
- 2 1/2 toes garlic
- 1 lemon slices
- sea salt & pepper
- corn & potatoes are optional additions
DIRECTIONS
- start heating water to boil
- add Zatarain's seasoning
- add corn and potatoes if they are on the
meal menu
- add balance of the ingredient list;
except, for the shrimp
- boil for ~ 10 minutes or until the corn
and potatoes are done
- add shrimp
and let boil for ~ 5 minutes or until they
shrimp turn pink
- shrimp size will impact boiling time to
pink outer appearance
- One Cajun trick is to add ice to the
boiling basket after boiling and let shrimp
soak in the
seasoning water for several minutes to
increase flavor
- Strain and serve a very tasty seafood
meal
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| FALL GRAZING MONTICELLO, MO. - SEPTEMBER 20 |
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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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