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Dear John,
March 1 has the following historical lineage:
- 1830 - Ohio became a state
- 1845 - Texas Republic was purchased
- 1867 - Nebraska became a state
- 1872 - Yellowstone created
- 1912 - First parachute jump
- 1937 - First auto license late
- 1961 - U.S. Peace Corps created
We live in a constant sea of change that
often appears status quo. The food world is
no different. Those of us in the grass-fed
movement often sense the education front as
stationary; however, the truth is, there is
more educating occurring than many realize.
U.S. Wellness was in the Chicago community
this past Friday and Sunday. It was fun to
see the enthusiasm for grass-fed growing in
several sectors including pro athletes,
soccer moms, foodies and the restaurant
community. We have a sense 2009 will more
consumers seeking grass-fed proteins. To all
of you who spread the good news we are
forever indebted to your time and effort.
Website update was postponed last week, and
with a bit of luck, will land later this
week. We apologize for the delay as the last
edits are taking a bit longer than forecast.
The new look will contain considerably more
pertinent info in an easier to use format.
U.S.
Wellness encourages all readers to make
the effort this week to spread the good news
of smart, and pastured raised products to
friends
and neighbors. The tipping point is a hand.
Please note the newsletter
archive link listed in the signature
section below. You can search by topics and
key words. The link is also directly
underneath the newsletter sign up box in the
webstore.
Warmest regards,
John, Lee Ann, Megan, 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
Newsletter Archive: HERE or below
http://www.uswellnessmeats.com/newsletter.html
| INVENTORY NOTES - March 1, 2009 |
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The following items are back in stock:
New Selections:
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| WEEKLY SALE ITEMS - Week of March 1, 2009 |
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| DR. ERIC SERRANO M.D., M.S., B.C. - 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,
Relating to the column on cooking and
nutritional loss, can you give us a little
more information on that subject.
Specifically what is the best preparation for
eggs for minimal loss and for beef is there
one method broiling vs. grilling , etc
that is better again for minimal loss. I
would assume that rare/medium rare would be
better than medium or well done???
Is there a publication that you can recommend
on this?
Thank you for your assistance,
AWS
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Dear AWS:
Which way is the best way to cook so you can
retain all the nutrients in your meals, and
the answer is depends, because there are
nutrients that are absorbed better after
cooking and others are worse or better before
cooking. For example, broccoli has a lot of
nutrients that, once steamed or heated, will
be better absorbed. However, there are also
other foods that you not only want to cook
for your protection but you must, like
hamburger, because the way is processed
before it gets to your house. It also gets
more difficult because some foods you don't
want to consume or cook the same way all the
time because then it can create digestive or
allergic problems, for example the egg, which
everybody likes fried, boiled, or scrambled,
and you always order it the way you like it.
If you cook it the same way it will probably
cause allergies, or digestive problems, so it
is better to consume eggs different all the
time. I can give you some guidelines but all
of them are just based on experience and
maybe a little science:
1-pork,
hamburger
and chicken,
always cook
2-chicken
if organic still cook
3-vegetables, some of them you must cook,
others not, so I will consume them raw and
cooked
4-nuts,
always raw if possible but sometimes
no options
5-grains, always cook
6-beans, cook
7-fruits, either way
8-eggs, either raw or cook, only raw if you
know where they are coming from
9-milk, I prefer raw but it can be hard to
get a hold of it
10-meats, seafood,
either way if organic, or
you know where it comes from
11-honey-raw
Try not to over heat or cook the meats
because it will destroy some of the nutrients.
Best regards,
Dr. Serrano
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| FEATURED RECIPE: Veal with Mushrooms and Tomatoes |
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Veal with Mushrooms and Tomatoes
INGREDIENTS:
- Veal
cutlets, cut into 4 portions
- 3 tablespoons butter
- 6 to 8 ounces sliced mushrooms
- 1 tablespoon olive oil
- salt and pepper
- 2 tablespoons flour
- 4 green onions, sliced
- 1/2 cup beef
broth
- 1 can (14.5 ounces) diced tomatoes
DIRECTIONS:
- Pound veal to about 1/4-inch thickness;
rinse and pat dry with paper towels.
- In a large skillet, melt butter over
medium-low heat. Add mushrooms and cook,
stirring, until lightly browned.Remove to a
plate and set aside. Add oil to the skillet
and heat over medium heat.
- Sprinkle veal lightly with salt and
pepper; coat lightly with flour and cook for
about 2 minutes on each side, or until
browned. Add the green onions and cook for 1
minute longer. Add broth and cook,
uncovered, for 5 minutes. Add tomatoes; cover
and simmer for 3 to 5 minutes. Taste and add
salt and pepper, as needed. Serve with hot
cooked pasta. Serves four.
- Recipe adapted from about.com
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| Memories of Spring 2008 Landscape |
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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
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able to edit your customer file. If you have
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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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