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Dear John,
We hope your new year is off to a successful start! We have been busy here at US Wellness, and want to thank all of our customers for your continued support in 2012.
If better exercise was part of your new year's resolution this year, this slideshow might be helpful. WebMD posted this neat link talking about 20 of the most popular fitness crazes people are trying this year. This gave us several new ideas and introduced some workouts we had never even heard of! For more new year resolution ideas be sure to visit the US Wellness Blog!
Looking for a healthy snack that is portable and tasty? Nuts are full of nutrients and antioxidants and regardless of what type of diet you follow, they are usually approved and recommended. A recent study posted in the journal Food & Function ranked walnuts at the top of the list for their high concentrations of polyphenols and high antioxidant potency. Many people think nuts are full of fat, which is true, but mostly the good kinds of fat - monounsaturated and some polyunsaturated. According to author Jonny Bowden in The 150 Healthiest Foods on Earth, people who eat nuts regularly are less likely to suffer from heart attacks or heart disease than those who don't. Some of our favorite ways to enjoy the healthy benefits of nuts:
All of these are raw and sprouted as well, which helps protect vital enzymes and nutrients. Our friends at Mark's Daily Apple have good things to say about them too. Best of all - they make the perfect mid-morning or after-lunch snack that will fill you up so you don't hit the vending machines!
We are finally getting hit with winter this week here in Northeast Missouri - a cold front blew in bringing straight north winds, snow, and single-digit temperatures. If the winter blues have you down, check out Dr. Oz's recommendations to boost your mood with food. There are certain foods that can help improve your mood, one of our favorites made the top of his list - omega-3-rich salmon!
This week two of our favorite steak selections are on sale - the Tenderloin Kabobs are the most cost effective way to enjoy tender filet cuts, already portioned into cube-sized pieces that are ready for your next stew, casserole or barbecue. The Top Sirloin Butt Steak is a USW office favorite, its small size makes a perfect salad topper or lunch steak!
For a tasty twist on traditional burgers, check out our recipe section below for the Fried Egg Chorizo Burgers with Caramelized Onions, your mouth will be watering just by looking at the picture!
Be sure to watch our blog for an upcoming post along with gorgeous photos from our recent trip to the scenic island of Tasmania, or as we now know it- cattle grazing utopia!
Warm Winter Wishes,
John, Lee Ann, Tressa, Jennifer and Amanda 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
   
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Inventory Updates
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The following items restocked:  New Items: |
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Dr. Eric Serrano MD, MS, BC
Question and Answer Column
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Hello Dr. Serrano,
For the last several years I have started suffering from (what I think is) poor circulation - especially in my fingers and toes. When they get cold they turn bright white and take forever to warm back up. I eat a pretty clean diet - lots of grass-fed beef, good fats - olive oil, avocado, coconut oil; free range eggs, no bread, pasta or grains, and very limited sugar. Any suggestions?
Thank you in advance,
Glenda
_____________________________________ Dear Glenda, Congratulations for the way you are eating, but you do not give me enough information to make recommendations, but I can give you some ideas on why this is happening. My first step is to go visit your physician and get blood work including your TSH, free T3, T4, rT3, DHEA, estrogen, progesterone, B12 and omega 3 index checked. You do not tell me if the extremities also hurt or if it only happens in the cold winter, but I would also make sure that you get checked for Raynaud, which is a condition of painful fingers and toes. You might also need ASO titers, ESR, RF and antinuclear antibodies, but again Glenda I am making big suggestions without any clues and I don't like to do that.
Good Luck,
Dr. Serrano
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This is a friendly reminder to email health and wellness questions to eathealthy@grasslandbeef.com for the Dr. Eric Serrano M.D.
question and answer series. Dr. Serrano is an M.D. with advanced degrees in nutrition, kinesiology and wellness.
Answers will appear in future U.S. Wellness Newsletters or News Alerts under your first name only.
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.
Dr. Eric Serrano M.D.
475 North Hill Road
Pickerington, OH 43147-1157
Email Questions To: eathealthy@grasslandbeef.com
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Recent Health News
|  How Poor Maternal Diet Can Increase Risk of Diabetes: New Mechanism Discovered
Researchers funded by the Biotechnology and Biological Sciences Research Council have shown one way in which poor nutrition in the womb can put a person at greater risk of developing type 2 diabetes and other age-related diseases in later life. This finding could lead to new ways of identifying people who are at a higher risk of developing these diseases and might open up targets for treatment.
The team, from the University of Cambridge and the Medical Research Council (MRC) Toxicology Unit at the University of Leicester, publish their findings on January 6 in the journal Cell Death and Differentiation.
The research shows that, in both rats and humans, individuals who experience a poor diet in the womb are less able to store fats correctly in later life. Storing fats in the right areas of the body is important because otherwise they can accumulate in places like the liver and muscle where they are more likely to lead to disease.
Professor Anne Willis of the MRC Toxicology Unit at the University of Leicester explains, "One of the ways that our bodies cope with a rich modern western diet is by storing excess calories in fat cells. When these cells aren't able to absorb the excess then fats get deposited in other places, like the liver, where they are much more dangerous and can lead to type 2 diabetes."
The team found that this process is controlled by a molecule called miR-483-3p. They found that miR-483-3p was produced at higher levels in individuals who had experienced a poor diet in their mother's wombs than those who were better nourished.
When pregnant rats were fed low protein diets their offspring had higher levels of miR-483-3p. This led to them developing smaller fat cells and left them less able to store fats in adulthood. These rats were less likely to get fat when fed a high calorie diet but were at a higher risk of developing diabetes. Rats are known to be a good model for studying human dietary diseases and the team also found that miR-483-3p was present in elevated levels in a group of people who were born with a low birth weight.
Dr. Susan Ozanne, a British Heart Foundation Senior Fellow, who led the work at the University of Cambridge, adds, "It has been known for a while that your mother's diet during pregnancy plays an important role in your adult health, but the mechanisms in the body that underlie this aren't well understood. We have shown in detail how one mechanism links poor maternal diet to diabetes and other diseases that develop as we age."
Dr. Ozanne and Professor Willis and their team found that miR-483-3p works by suppressing a protein called GDF3. When they studied a group of adult humans who were born with a low birth weight, they found that GDF3 protein was present at around only thirty percent of the levels found in people born at a normal weight.
Professor Willis, Director of the MRC Toxicology Unit, adds "Improving people's diets and encouraging exercise is clearly the best way to combat the epidemic of diabetes and diet-related disease which is sweeping through our society. However some people are at particular risk of these diseases, despite not looking visibly overweight. This research will hopefully allow us to help these people to take precautionary steps to reduce their likelihood of developing type 2 diabetes."
Professor Douglas Kell, Chief Executive of BBSRC said "People are continuing to live ever longer and healthier lives thanks to improvements in nutrition and healthcare. However modern diets and lifestyles are posing new challenges to which our bodies sometimes seem poorly adapted -and this has caused unforeseen health problems. If we are to remain healthy throughout our lives and into old age it is vital that scientists work to understand our fundamental biology in the context of social and environmental changes. By identifying a mechanism that links maternal diet to diabetes this research has made an important contribution to the fight against a growing epidemic of metabolic diseases."
Biotechnology and Biological Sciences Research Council. "How poor maternal diet can increase risk of diabetes: New mechanism discovered." ScienceDaily, 6 Jan. 2012. Web. 10 Jan. 2012.
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Featured Recipe |
Fried Egg Chorizo Burgers with Caramelized Onions
Ingredients:
- 1 lb ground beef
- 1 lb fresh chorizo, casing removed
- 2 red onions, thinly sliced
- 6-8 eggs
- 2 tomatoes, sliced
- 2 avocados, sliced
- 1 lime, sliced into wedges
- 6-8 slices melty cheese (muenster, gouda, fontina, jack, provolone)
- Salt & Pepper
- F.O.C. (fat of choice!)
Directions: - Set your oven to 400ºF.
- In a large bowl combine the beef and chorizo. Mix well with your hands. Patty the meat into as many burgers as you'd like. We made monster burgers, so we got about 6 out of the mixture.
- Place the burgers on a pan (or grill them) and s&p them. Bake for about 10 minutes then add the cheese slices if you're using them. Continue to bake until the burgers are medium to well, whatever you like best. Cooking times are going to depend on the thickness of your burger, so check them, don't rely on our times.
While the burgers are cooking... - Using a ton of your F.O.C. (bacon grease!), over medium-low heat, with a regular pan or a non-stick saute pan (our preference here, because we used the same pan to fry the eggs (see below), saute the onions until they've developed a nice carmel color-this may take a while, so if you're in a hurry, crank up the heat and get the onions charred and crispy.
Once the burgers are done and resting... - Fry the egg to your liking in the same pan you used to caramelize the onions. Sunny side up, over easy, over hard, doesn't matter to us-though we enjoyed a runny egg yolk, as it made a nice 'sauce'.
- To serve, top with sliced tomatoes, avocado, a squeeze of lime juice and a fried egg.
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Recipe and photo courtesy of our awesome paleo friends at Health-Bent. If you are a blogger or food artist and want to see your recipes published, simply send them to: blog@grasslandbeef.com.
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| Customer Feedback |
 USW, Just Received My Order, 30 hours after I ordered. WOW. AMAZING. FANTASTIC. Great product, great price, great service. I'm buying a chest freezer so I can place bigger orders. You got a repeat customer for sure.
Thank you,
Sean
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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 located 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: Grass-Fed Lamb, Compassionate Certified Pork, Poultry, Wild Caught Seafood, Grass-Fed Bison, Grass-Fed Butter, Raw Grass-Fed Cheese, Raw Honey, Gourmet Rabbit, Wholesale Packs, Nutraceuticals, Pre-Cooked Entrees, Snacks, and Pet Food.
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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 © 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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