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Dear John,
Did you remember to "spring forward" last night? We always look forward to this time of year when we can push our clocks ahead and start enjoying more hours of sunshine each day! We are also gearing up for St. Patrick's Day this week and will be celebrating with the amazingly tender Corned Beef Flatiron. If you are looking for some tasty St. Patrick's recipe ideas be sure and visit our blog!
Meatless Mondays? No thanks. We were surprised when our local school sent a flyer home with every child this week advising parents to implement "Meatless Mondays" at home for health and environmental reasons. We are firm believers in the nutritional benefits of getting enough healthy proteins in your diet. We would hate to see children's diets suffer any more than they already are. If you know of any schools or organizations pushing to eliminate meats from the menu, here are some talking points you can mention while explaining why we need to keep healthy meats around!
If you are looking for a healthy yet tasty source of Dark Chocolate, look no further. Our Askinosie Chocolate bars have recently received some very prestigious recognition - they have been mentioned in the Wall Street Journal, featured in Southern Living Magazine, appeared on the cover of Specialty Food Magazine, and were ranked by bon appetit as one of the best chocolates in America. Add a bar to your next order to see for yourself why they are receiving so much press. Now is also a great time to try the Tanzania Dark Chocolate bars as they are on sale this week only!
Why is dark chocolate good for you? Many reasons:
- Polyphenols
- Antioxidants
- Monunsaturated Fats
- Studies have shown that adding dark chocolate to your diet may help lower blood pressure and prevent heart disease
But not just any chocolate will do. For the most benefits, stick to dark chocolate that is at least 70% cocoa. For more information as to just how healthy dark chocolate can be - read this informative post from Mark's Daily Apple.
Warmer weather already has us thinking ahead to summer barbecues! If you are dusting off the grill and wondering what to cook up first, you may want to check out author Stan Fishman's second helpful book Tender Grassfed Barbecue. He has tested every single recipe to make sure that cooking times and temperatures are spot on, and has used many US Wellness products to test with! We are proud to be mentioned in the book and highly recommend it for any grilling enthusiast. While you are stocking up on barbecue supplies, don't forget to add a few bottles of All-Natural BBQ Sauce to your next order!
Stan will also be featured on the Underground Wellness Podcast this Monday, March 12 at 5:00 pm PST. Be sure to tune in as this is sure to be an informative session between grass-fed author Stan Fishman and fitness and health expert and educator Sean Croxton. If you can't make it you can visit Underground Wellness to listen to the segment.
We are excited to introduce our newest feature chefs - Stacy and Matt of Paleo Parents. Their cookbook, Eat Like a Dinosaur, is a must read for any paleo parent. They were kind enough to sit down for an exclusive interview with US Wellness and shared with us how much healthier the whole family has been since simply changing their diets. Read the full article for all the details, and be sure to check out their recipe page for some truly unique recipes your kids are sure to love, such as Licorice Sausage and Meatloaf Cupcakes! We are gearing up for a big giveaway with Paleo Parents next week, stay tuned to our Facebook page for all the details.
For your chance to win some awesome stuff now, visit The Food Lovers Kitchen - the new home of the Food Lovers Primal Palate on the web. This site is over-the-top: brand new recipes that you can sort through based on your dietary needs, meal planners, shopping lists, menu ideas, and an endless list of resources. Best of all they are hosting an amazing giveaway ($1000+) right now, so stop by today and get signed up to win!
We are sorry to report that we have to raise some retail prices as of March 15, 2012. We hate having to raise prices as we are consumers also, but due to the ever-increasing costs of transportation and packaging we simply have no choice. We raised beef prices as of February 1, so those will not change. However, please be aware that prices of most of our other products will raise by as much as 5% on March 15. With fuel prices remaining high, our FedEx costs have increased along with any fuel surcharges imposed by other transportation companies. Over the last year we have seen more increases in all of our packaging costs, including boxes, coolers, packing materials, etc. We truly appreciate your patronage and understanding as we work to continue providing the highest quality grass-fed and free-range products. If you have any questions or concerns please do not hesitate to let us know.
Spring Regards,
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: 
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Dr. Eric Serrano MD, MS, BC
Question and Answer Column
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Hello Dr. Serrano,
I just read your take on the various sweeteners but I didn't see anything in there about Coconut Sap Sugar. What are your thoughts on Coconut Sap Sugar and how does it rank with the other sweeteners you spoke about?
Thanks,
Jeanette
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Dear Jeanette,
I like the coconut sugar sap, but it is still sugar and still the main sugar is sucrose or glucose, and fructose if my memory doesn't fail me.
The sap contains other things that sugars do not have such as amino acids, vitamins, etc. That will give the sap a big advantage over other sugars, plus it also has a low glycemic index.
I would use it more than the rest, but be aware if you are a diabetic as it will raise your sugars.
Good Luck,
Dr. Serrano
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This is a friendly reminder to email health and wellness questions on any topic 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 and has worked with a number of world-class athletes and has a large local family practice in Ohio. Answers will appear in future U.S. Wellness Newsletters under your first name only.
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
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Scientists Pinpoint How Vitamin D May Help Clear Amyloid Plaques Found in Alzheimer's
A team of academic researchers has identified the intracellular mechanisms regulated by vitamin D3 that may help the body clear the brain of amyloid beta, the main component of plaques associated with Alzheimer's disease.
Published in the March 6 issue of the Journal of Alzheimer's Disease, the early findings show that vitamin D3 may activate key genes and cellular signaling networks to help stimulate the immune system to clear the amyloid-beta protein.
Previous laboratory work by the team demonstrated that specific types of immune cells in Alzheimer's patients may respond to therapy with vitamin D3 and curcumin, a chemical found in turmeric spice, by stimulating the innate immune system to clear amyloid beta. But the researchers didn't know how it worked.
"This new study helped clarify the key mechanisms involved, which will help us better understand the usefulness of vitamin D3 and curcumin as possible therapies for Alzheimer's disease," said study author Dr. Milan Fiala, a researcher at the David Geffen School of Medicine at UCLA and the Veterans Affairs Greater Los Angeles Healthcare System.
For the study, scientists drew blood samples from Alzheimer's patients and healthy controls and then isolated critical immune cells from the blood called macrophages, which are responsible for gobbling up amyloid beta and other waste products in the brain and body.
The team incubated the immune cells overnight with amyloid beta. An active form of vitamin D3 called 1a,25-dihydroxyvitamin D3, which is made in the body by enzymatic conversion in the liver and kidneys, was added to some of the cells to gauge the effect it had on amyloid beta absorption.
Previous work by the team, based on the function of Alzheimer's patients' macrophages, showed that there are at least two types of patients and macrophages: Type I macrophages are improved by addition of 1a,25-dihydroxyvitamin D3 and curcuminoids (a synthetic form of curcumin), while Type II macrophages are improved only by adding 1a,25-dihydroxyvitamin D3.
Researchers found that in both Type I and Type II macrophages, the added 1a,25-dihydroxyvitamin D3 played a key role in opening a specific chloride channel called "chloride channel 3 (CLC3)," which is important in supporting the uptake of amyloid beta through the process known as phagocytosis. Curcuminoids activated this chloride channel only in Type I macrophages.
The scientists also found that 1a,25-dihydroxyvitamin D3 strongly helped trigger the genetic transcription of the chloride channel and the receptor for 1a,25-dihydroxyvitamin D3 in Type II macrophages. Transcription is the first step leading to gene expression.
The mechanisms behind the effects of 1a,25-dihydroxyvitamin D3 on phagocytosis were complex and dependent on calcium and signaling by the "MAPK" pathway, which helps communicate a signal from the vitamin D3 receptor located on the surface of a cell to the DNA in the cell's nucleus.
The pivotal effect of 1a,25-dihydroxyvitamin D3 was shown in a collaboration between Dr. Patrick R. Griffin from the Scripps Research Institute and Dr. Mathew T. Mizwicki from UC Riverside. They utilized a technique based on mass spectrometry, which showed that 1a,25-dihydroxyvitamin D3 stabilized many more critical sites on the vitamin D receptor than did the curcuminoids.
"Our findings demonstrate that active forms of vitamin D3 may be an important regulator of immune activities of macrophages in helping to clear amyloid plaques by directly regulating the expression of genes, as well as the structural physical workings of the cells," said study author Mizwicki, who was an assistant research biochemist in the department of biochemistry at UC Riverside when the study was conducted.
According to the team, one of the next stages of research would be a clinical trial with vitamin D3 to assess the impact on Alzheimer's disease patients. Previous studies by other teams have shown that a low serum level of 25-hydroxyvitamin D3 may be associated with cognitive decline. It is too early to recommend a definitive dosage of vitamin D3 to help with Alzheimer's disease and brain health, the researchers said.
The study was funded in part by the Alzheimer's Association and by the National Institutes of Health. Other study authors included Danusa Menegaz and Antonio Barrientos-Duran of the department of biochemistry at UC Riverside; Jun Zhang and Patrick R. Griffin of the department of molecular therapeutics at the Scripps Research Institute in Jupiter, Fla.; Stephen Tse of the department of medicine at the David Geffen School of Medicine at UCLA and the Veterans Affairs Greater Los Angeles Healthcare System; and John R. Cashman of the Human BioMolecular Research Institute in San Diego, Calif.
Resource: University of California - Los Angeles Health Sciences. "Scientists pinpoint how vitamin D may help clear amyloid plaques found in Alzheimer's." ScienceDaily, 6 Mar. 2012. Web. 6 Mar. 2012. |
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Featured Recipe |
Ginger Lime Chicken Bites
Sauce:
- Juice of 1 organic lime
- 2 TBSP coconut aminos (or your favorite soy sauce substitute)
- 1 TBSP olive oil
- 1 tsp freshly grated ginger
- 1 garlic clove, minced
- 1 TBSP raw honey
- 1 tsp granulated onion
Toppings:
- Chopped green onions
- Sesame seeds
Directions:
- Mix sauce ingredients in a small bowl. Set aside.
- Heat oil in a large skillet over medium-high heat. Add chicken. Cook chicken, stirring occasionally, until browned and almost done. About 5 minutes.
- Add sauce to skillet, turn heat to low and simmer, uncovered for another 5 minutes, or until chicken pieces are cooked through.
- Top chicken bites with chopped green onions and sesame seeds. Enjoy!
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| Customer Feedback |
 John, I absolutely loved the products you shipped recently. I ordered more yesterday.
The world needs to discover your incredible methods of sustainable healthy farming.
Every product was just perfect!!!
Chuck
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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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