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Dear John,
Happy New Year from the employees and farm
families of US Wellness Meats! We hope you
have entered 2009 with a renewed sense of
optimism for the future.
This is the time of year for setting goals
and yes, establishing the infamous New
Year's Resolutions. What do you resolve to do
in 2009? Eat healthier? Adopt a more
eco-friendly lifestyle? Provide nourishing
meals for your family? Master the art of
grilling?
At US Wellness Meats, we resolve to continue
our commitment to nourish the environment and
our customers by providing you with and
stimulating potpourri of grass-fed meats,
free range poultry, grass-fed dairy, wild
seafood, organic snacks at more in the U.S.
Wellness store
(study the left hand column).
We've got lots of big plans
for 2009 - including a major website upgrade
scheduled to debut by the end of January.
No matter what you've got planned for 2009, a
diet rich in
sources of smart, clean protein is sure
to help provide the nutrients you need to
achieve your best year ever.
Best wishes for much success in your 2009
endeavors,
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
Blog: http://www.uswellnessmeats.blogspot.com
| INVENTORY NOTES - January 4, 2009 |
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The following items are back in stock:
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| WEEKLY SALE ITEMS |
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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
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Dear Dr. Serrano:
I enjoy the grass-fed
beef from US Wellness. I am a serious
weightlifter and have been for many years.
As a part of my higher protein diet I try to
eat a variety of protein types. I have read
so much about the link between eating red
meat and the increase in contracting colon
cancer. As part of my diet, I usually eat
2/3 pound of the 75% ground beef per day.
My question, is this healthy and will it
increase my risk of colon cancer?
I am 48 years old. I try to live and eat
healthy and hearing this link repeatedly
does give me concern.
Thank you in advance for your answer.
Marc
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Dear Marc:
My mother just died of colon cancer, so I
know how concerning it is to have colon
cancer in your mind. I have read almost
every study done in the medical literature
about fats and cancer, and the only common
source of cancer and fat is corn oil. In
addition, when they talk about cancer and
animal fat, they are talking about lard,
which isn't organic, it has been processed
and it is just plain nasty. If you eat
damaged fats or over cooked fats, you consume
a lot of trans-fats, then I see a problem.
However,
if your source of fats are organic, and in
balance, meaning the right amount of mono,
poly and saturated fats and vegetables your
cancer risk from fats is extremely low.
I am 46, so I am way younger than you are, I
had to say that, and eat red meat every day.
When I was competing, I ate meat
two to three times per day with a low
carbohydrate diet, and I felt great. Now I
eat less meat, not because I am worried, but
because my 5 kids eat it all!
Congratulations in your healthy life style.
Eric
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| FEATURED RECIPE |
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Veal Rack Roast
Ingredients:
- 8 garlic cloves, quartered
- 12 sage leaves
- 1 tablespoon plus 1 teaspoon chopped
thyme
- 1 tablespoon plus 1 teaspoon chopped
rosemary
- 1 teaspoon fennel seeds
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons coarse sea salt
- 2 teaspoons coarsely ground pepper
- One 6-
to 7-pound rack of veal
- Optional: truffle oil, for serving
Directions:
- In a mini processor, combine the garlic,
sage, thyme, rosemary and fennel seeds and
grind coarsely. Add the olive oil, salt and
pepper and process to a paste. Rub the paste
all over the veal
rib roast. Set veal in a roasting
pan, cover with plastic wrap and refrigerate
overnight. Remove the meat from the
refrigerator 2 hours before roasting.
- Preheat the oven to 450°. Arrange the
veal with the frenched bones pointing
upwards. Roast veal in the lower third of the
oven for 15 minutes. Reduce the oven
temperature to 350° and continue to roast for
about 1 hour and 10 minutes longer, or
until an instant-read thermometer inserted in
the thickest part of the meat in the center
of one of the racks registers 130° for medium
meat. Transfer veal to a carving board,
cover loosely with foil and let rest for 15
to 20 minutes; the final temperature will be
140° to 145°.
- To serve, slice down between the rib
bones and serve 1 chop per person. Optinal:
Sprinkle each chop with a few drops of
truffle oil and serve.
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| Rural Monticello, Missouri - January 3, 2009 |
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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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