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U.S. Wellness News Alert
15% Trivia Question Discount, BBQ Brisket Sale, Healthy Way to Fry Food, Tailgating Supplies
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September 13, 2009
Monticello, Missouri
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Dear John,
Tailgating season is here again!
We were watching our favorite football teams win last weekend while enjoying grilled franks and burgers. They were a huge hit with fellow fans, and tasted even better being grilled over Ono Charcoal.
Skirt Steaks and 9 ounce filets are on sale this week and ready to be thrown on the grill, just in time for next week's game! To save grilling money, several steak choices are cheaper purchased in volume.
Featured in our recipe section this week is an Herb Crusted Salmon. This easy, summer recipe is just as healthy for you as it is tasty. Salmon and grass-fed beef are two of the best sources of omega-3 fatty acids. Studies have shown that having enough of this essential fatty acid in our diets is one of the keys to long-term health and disease prevention.
Too many consumers live on a diet with very uneven ratios of omega-6 to omega-3 fatty acids. Our ancestors survived on a 2:1 ratio of omega-6 fatty acids to omega-3 fatty acids, while typical consumers today have ratios that have climbed as high as 20:1. This excess of omega-6 fatty acids can potentially cause serious health risks, and should be balanced out with omega-3 fatty acids. Two of the best places to find this essential nutrient are in salmon and grass-fed beef.
Speaking of health, don't hesitate to stir up your elected officials regarding HB 2749. This bill will have a huge impact on our food supply, unless we put up a smart fight. Hats off to those in the trenches waging this battle. We keep waiting for an incentive in the Health Care debate for those of us on an intelligent diet, that avoid the food stuffs that create long term havoc in the American health care system. Think how much money would be saved if consumers ate real food like our ancestors did in 1900, when diabetes and heart disease were as rare as hen's teeth.
If you're not following us on Twitter, Facebook, or the blog, then you are missing out! We just gave away 2 Tender Grassfed Cookbooks from a recent contest that was posted on these sites. Congratulations to David B. and Ed L., our recent cookbook winners! Be sure to stay involved for future contests and special promotions.
US Wellness Trivia Contest!
The first 15 responders who know the answer to the following trivia question will receive a 15% discount code via email, which is good for 30 days. According to the article, "The Hundred Year Lie", which is posted on the blog, what is the most likely cause of the increase in deaths from brain disorders?
Be sure and let us know your thoughts on this powerful article, we love to hear your comments!
Best September 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
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Inventory notes
Week of September 13, 2009
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The following are back in stock:
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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,
People like to eat fries and potato chips. If you ran a restaurant how would you prepare the fried food to give a healthier product?
Do you have any numbers on the health damage to our bodies from the following different ways of cooking?
Tallow
Canola expelled pressed organic for frying
Low heat fried
High heat fried
Baked potato
Thank you,
J.M.
Winchester, VA
___________________________________________
Dear J.M.,
I am not a chef, but my wife is the best. I just deal with the health issues but I am going to do my best in this one.
If Dr. Serrano had the choice to fry foods, he would use different oils for different temperatures and flavor. For flavor and medium temperature I would use olive oil, and for a neutral flavor and no trans fats I would use coconut oil. I would never use canola oil to cook, I wouldn't even use it, instead I use peanut oil.
Tallow is ok only and only if ORGANIC, and all the fats must be only ORGANIC. Never use non-organic fat sources.
I hope this helps and I hope you say hi if you see me at the restaurant.
Best Regards,
Dr. Serrano
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Featured Recipe
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Quick Salmon with Herb Crust
Ingredients:
2 teaspoons Dijon mustard
1/3 cup chopped fresh oregano 1/3 cup chopped fresh cilantro
1/4 cup sliced green onion
1 clove garlic
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1/8 teaspoon pepper
DIRECTIONS:
- Thaw salmon, if frozen. Rinse fish; pat dry with paper towels. Set aside.
- In the bowl of a food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. Cover and process until chopped. (Or, use a knife to finely chop oregano, cilantro, green onion, and garlic. Transfer to a shallow bowl. Stir in lemon juice, oil, salt, and pepper.) Generously coat both sides of salmon with the herb mixture.
- Cook the salmon on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until the salmon just begins to flake easily with a fork. To serve, cut each salmon piece in half.
Serves 4.
Recipe compliments of Vital Choice.
Feel free to share your favorite recipes at recipes@grasslandbeef.com.
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Happy Cattle, September 9, 2009
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Cattle happily grazing after being moved into fresh pasture.
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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.
To see past order history click here.
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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, organic grass-fed butter, grass-fed raw cheese, raw honey, gourmet rabbit, wholesale packs, nutraceuticals, beyond hydration, 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 high energy lunch in seconds 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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Confidentiality Guarantee
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We at U.S. Wellness Meats do not sell, trade or give away any subscriber information. This isn't just an ethical commitment, it's
also a legal one.
Copyright
Copyright © 2009 by U.S. Wellness Meats. All rights reserved. The content, design and graphical elements of this newsletter are copyrighted. Please secure written permission of the author before copying or using this material. Address: eathealthy@grasslandbeef.com
Sincerely,
John Wood
U.S. Wellness Meats
Toll Free: (877) 383-0051
E-Mail: eathealthy@grasslandbeef.com
Phone: (877) 383-0051
On the web: http://www.uswellnessmeats.com
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On Sale Items
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VOLUME DISCOUNT
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