Dr. Serrano - Healthy Fats in Diet; 4 Sale Surprises; 15% Trivia Discount; Restocked Burger

U.S. Wellness News Alert

Dr. Serrano - Healthy Fats in the Diet,
Restocked Burger

Ribs, Tallow & Salami Sale,
15% Trivia Discount,

December 6, 2009
Monticello, Missouri

Dear John,

Happy December! It's hard to believe, but the Christmas season is here again, and 2009 is almost gone. We hope everyone had a relaxing Thanksgiving, and we want to thank all of our customers for your patience during the busy shopping time after Thanksgiving. We received a huge response from the Black Friday and Cyber Monday sale, and our packing crew has been working overtime this week to get all orders out on time. Thanks again for your patronage, and your patience!

Our feature recipe this month is perfect for chilly winter days. Submitted in our recipe contest, Tuscan Minestrone Soup features our Turkey Provolone Sausage and is a quick and easy recipe that makes great leftovers!

The season for corporate gifts is close at hand- before the chocolate gets ordered don't forget that meat gift boxes make excellent gifts.

Simply call the office if you would like to design a gift steak box or mixed cuts bundle for your clients and receive 10% off the total purchase, or send us your request via email.

Have you visited our blog lately? If not, you are missing out on great recipes - everything from Sprouted Flour Brownies to Grass-Fed Short Ribs! Stay tuned for helpful kitchen hints and more delicious recipes!

This week we remember all the brave souls lost during the attack on Pearl Harbor that happened 68 years ago this week and launched us into WWII. We are also keeping in our prayers all the troops currently serving overseas, especially during the holiday season.

US Wellness Trivia Contest!
The first 30 responders who email the answer to the following trivia question will receive a 15% discount code via email on Monday morning, which is good for 30 days. "How many men received the Medal of Honor from the Pearl Harbor attack?" Please email your answers HERE.

Thanks to all who have been participating in our Trivia Contests! In the last news alert, we asked when and who signed the bill that made Thanksgiving a National Holiday? The correct answer was FDR on November 26, 1941.

Best December Regards,

John, Lee Ann, Megan, Tressa, and Jennifer, on behalf of the farm families of U.S. Wellness Meats

Toll Free: (877) 383-0051
Direct Line: (573) 767-9040
Fax Number: (573) 767-5475
Email: eathealthy@grasslandbeef.com
URL: www.uswellnessmeats.com
Blog: http://blog.grasslandbeef.com/
Twitter Link HERE
Facebook Link: HERE
Newsletter Archive: HERE

Table of Contents

INVENTORY NOTES > Restocked Steaks, Burger, Pork and Cheese

DR. ERIC SERRANO M.D., M.S., B.C. > Pemmican Bar Nutrition and Rare Cooking Question

FEATURED RECIPE > Winning Tuscan Minestrone Soup

CUSTOMER COMMENT > Cheers for Filets, Beef Bacon and Goat Cheeses

FARM PHOTOS > Happy Cows on a December Afternoon

CHANGE CUSTOMER INFORMATION

HISTORY > U.S. Wellness Meats

ENERGY TIPS > 3.2 Ounces = 320 calories, 16 grams protein, and No Caffeine

MINIMUM PURCHASE RULES

CONFIDENTIALITY GUARANTEE

ON SALE SELECTIONS

Inventory notes
Week of December 6, 2009

The following are back in stock:

Dr. Eric Serrano M.D., M.S., B.C.
Question and Answer Column

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

___________________________________________

Dear Dr. Serrano,

As a nutrition therapist I love to advocate for the inclusion of grass-fed meats and healthy fats in the diet. I have two questions:

Much of the information and testimony available to share with my clients comes from accomplished athletes or vigorous, robust individuals. People who are overweight and out-of-shape are more concerned about including fats and red meat in their diets.

Aside from total amount of food eaten each day, do you feel the role of grass-fed meat and healthy fat should be different in the diet of a person just beginning the road to fitness? Would a pemmican bar still be a good choice for a snack for someone who is not fit and healthy?

My second question is in regard to cooking the meat.
My research suggests that rare meat and perhaps even some raw meat is important. From what I have researched, if you have to overcook your meat in order to eat it - perhaps you shouldn't eat it?

I encounter so many people who are afraid of meat or do not like it (unless it is overcooked). What do you tell people about preparing their meat?

Thank you,
Jennifer H.
___________________________________________

Dear Jennifer:

My expertise is performance, and I love dealing with athletes, especially if they play real sports like baseball, football and softball.

After seeing over ten thousand patients, I find that under-eating is one of the biggest mistakes I see, especially under eating--but eating a lot of junk food. Every patient that I see gets a complete physical and emotional exam, and I take blood, saliva, or urine samples, depending on what I need, and then I make decisions on what to do. I have never cured a patient because I don't cure anybody, my patients cure themselves; I only give guidelines.

In my practice I use a lot of meat. I also utilize a 'fat loading day', with organic meats, fats, extra virgin olive oil, and vinegar. I use this technique with my overweight patients, because I have to teach the body to burn fat and to do that the body has to eat fat. There is no one diet that works for everyone, because of differences related to:

1-sex
2-race
3-exercise
4-relationships
5-work
6-country
7-height
8-drugs
9-support
10-motivation
11-weight

With my overweight and obese patients, I do use the pemmican bars on a fat loading day or exercise day, taking into consideration some of the variables above.

On the raw vs. cooked issue, my answer is going to surprise a lot of people; IT DEPENDS ON THE SOURCE OF THE MEAT OR FISH.

If the meat comes from US Wellness Meats, it can actually be eaten raw or lightly cooked and pink or red inside. If commercially bought, or fast food, it has to be cooked, because of too much contact with people, bacteria, and toxins.

Every time you overcook something you degrade it and change the molecular structure of it. Organic meat should be cooked to a 'medium or medium rare' at the most. I advise people to cook meat by "browning" it on the outside, but red or pink in the inside.

A great way to prepare organic beef is to use olive oil, onions, peppers, garlic, and sea salt. Saute for 5 minutes, with enough olive oil to cover the meat. Place the meat in the pan without cooking for about one hour, then sear the meat on both sides. I love using the US Wellness Sandwich Steaks for this recipe.

Good Luck,

Dr. Serrano

Featured Recipe

Tuscan Minestrone Soup

Ingredients:

1 Med Onion, chopped
3/4 cup diced carrots
3-4 new potatoes, diced
2 cloves Garlic, minced
1 pkg Turkey/Provolone Sausage Links
1 can diced tomatoes
1 TBL Sundried Tomato Paste
1 quart Free Range-Organic Chicken Broth
1 lg can Cannelini Beans, drained AND rinsed
1 can Black Beans, drained AND rinsed
2 TBL Balsamic Vinegar
1 tsp dried basil
Black, Red pepper to taste
1/4 tsp Seasoning Salt
2 TBS Olive Oil or Organic Virgin Coconut Oil
Sour Cream (optional)
Parmesean Cheese (optional)
Fresh Basil chopped (optional)

Directions:

Heat 2 tbsp olive oil in dutch oven, saute onion and carrots about 5 minutes or until onion is nearly translucent. Add garlic and saute another minute.
Squeeze sausage out of casings into the pan and cook with the onion, carrot, and garlic mixture until no longer pink. Stir in tomato paste and drizzle with balsamic vinegar.
Add can tomatoes (with juice), chicken broth, seasonings and beans. Bring to boil and simmer 15 - 20 minutes until potatoes and carrots are tender.
Serve immediately. Serve with a dollop of organic sour cream, a sprinkle of parmesan cheese, and dash of fresh basil.

NOTE: When I want to stretch this recipe further to have lunch leftovers (which my kids love to pack in a thermos) I add another 1 cup of chicken broth, increase the tomatoes to the extra large can (32oz), and add another can of beans (usually kidney beans).

Recipe compliments of Recipe Contest Entrant Robin E.!

Feel free to share your favorite recipes at recipes@grasslandbeef.com.

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