Dear John,
As we are about to recognize
Earth Day tomorrow, April 22, we highly encourage you to get involved in
one of the many local Earth Day celebrations taking place all over the
country. After the significant drought of 2012, we are so grateful for
the abundance of snow and rain we've received so far this year. Our
lakes and streams are filling up once again, our pastures are finally green,
and we are looking forward to warming temperatures.
Suspect you
might have a gluten intolerance? Do some of your favorite foods
consistently leave you with a stomachache? Not sure how to figure out
the culprit? Author Chris Kresser explores the
50 Shades of Gluten Intolerance this week, and offers some very helpful
advice on how to determine what is causing problems in your diet.
Dr. Serrano also addresses food sensitivities in the question-and-answer
series below. If you have any diet, health, or lifestyle question please
email us, and we'll post all answers under your first name only. If
you are on an elimination diet and trying to address a food intolerance, we
have a new
Paleo section online featuring only gluten-free, paleo-friendly meat and
snack items.
We are excited to share a fabulous new recipe
in our
recipe corner this week. Chef Russ Crandall of
The Domestic Man tried a few of our new bison roasts, and sent us a
traditional
Swedish Stew recipe featuring the popular new
Bison Chuck Roast. If you are looking for a very healthy dinner your
whole family will love, you won't want to miss this one!
We took a
look back in history this week as the
71st Anniversary Celebration was held for the famed
Doolittle Raiders. This was the last public reunion for the 80 men
who bravely bombed Tokyo in 1942 in B-25 bombers with no fuel to return to
their aircraft carrier. They crash landed in Japan, China and Russia.
Their one way mission sent a strong message to Japan and the rest of the world
about the American spirit. Each year, these men gather to remember those who
did not make it home, and to honor those that passed that year. There
are four Airmen still with us and this was the last public anniversary
gathering for the group, but their courageous actions will forever be
remembered. We are ever grateful for their sacrifices, and for the
sacrifices that our military heroes continue to make to protect our country.
When tragedy strikes here at home, it makes us even more appreciative of the
powerful military guarding our borders. Please remember to keep all of those
affected by the tragedy at the Boston Marathon and the explosion in West,
Texas in your thoughts and prayers this week. We wish all of the wounded
a speedy recovery and our hearts go out to everyone who has lost a loved one
due to these terrible events.
Best Regards,
John, Lee Ann, Tressa, Jennifer, Amanda and Laura on behalf of the farm families
of U.S. Wellness Meats
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Inventory Updates |
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Recent
Health News
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Adult Generations of Today Are
Less Healthy Than Their Counterparts of Previous Generations
Despite their greater life expectancy, the adults of today are
less "metabolically" healthy than their counterparts of previous generations.
That's the conclusion of a large cohort study from the Netherlands which
compared generational shifts in a range of well established metabolic risk
factors for cardiovascular disease. Assessing the trends, the investigators
concluded that "the more recently born generations are doing worse," and warn
"that the prevalence of metabolic risk factors and the lifelong exposure to
them have increased and probably will continue to increase." The
study, reported today in the European Journal of Preventive Cardiology,
analysed data on more than 6,000 individuals in the Doetinchem Cohort Study,
which began in 1987-1991 with follow-up examinations after six, 11, and 16
years.(1,2) The principal risk factors measured were body weight, blood
pressure, total cholesterol levels (for hypercholesterolaemia) and levels of
high-density lipoprotein (HDL) cholesterol, which is considered "protective."
The subjects were stratified by sex and generation at baseline into ten-year
age groups (20-29, 30-39, 40-49, and 50-59 years); the follow-up analyses
aimed to determine whether one generation had a different risk profile from a
generation born ten years earlier - what the investigators called a
"generation shift." Results showed that the prevalence of
overweight, obesity, and hypertension increased with age in all generations,
but in general the more recently born generations had a higher prevalence of
these risk factors than generations born ten years earlier. For example, 40%
of the males who were in their 30s at baseline were classified as overweight;
11 years later the prevalence of overweight among the second generation of men
in their 30s had increased to 52% (a statistically significant generational
shift). In women these unfavourable changes in weight were only evident
between the most recently born generations, in which the prevalence of obesity
doubled in just 10 years. Other findings from the study
included:- Unfavourable (and statistically significant)
generation shifts in hypertension in both sexes between every consecutive
generation (except for the two most recently born generations of men).
-
Unfavourable generation shifts in diabetes between three of the four
generations of men, but not of women.
- No generation shifts for
hypercholesterolaemia, although favourable shifts in HDL cholesterol were
only observed between the oldest two generations.
As for the
overall picture, and based on the evidence of a "clear" shift in the
prevalence of overweight and hypertension, the investigators emphasize that
"the more recently born adult generations are doing worse than their
predecessors." Evidence to explain the changes is not clear, they add, but
note studies reporting an increase in physical inactivity. What do
the findings mean for public health? First author Gerben Hulsegge from the
Dutch National Institute for Public Health and the Environment emphasizes the
impact of obesity at a younger age. "For example," he explains, "the
prevalence of obesity in our youngest generation of men and women at the mean
age of 40 is similar to that of our oldest generation at the mean age of 55.
This means that this younger generation is '15 years ahead' of the older
generation and will be exposed to their obesity for a longer time. So our
study firstly highlights the need for a healthy body weight - by encouraging
increased physical activity and balanced diet, particularly among the younger
generations. "The findings also mean that, because the prevalence
of smoking in high-income countries is decreasing, we are likely to see a
shift in non-communicable disease from smoking-related diseases such as lung
cancer to obesity-related diseases such as diabetes. This decrease in smoking
prevalence and improved quality of health care are now important driving
forces behind the greater life expectancy of younger generations, and it's
likely that in the near future life expectancy will continue to rise - but
it's also possible that in the more distant future, as a result of our current
trends in obesity, the rate of increase in life expectancy may well slow down,
although it's difficult to speculate about that."
European Society of Cardiology (ESC). "Adult generations of today are less
healthy than their counterparts of previous generations." ScienceDaily, 10
Apr. 2013. Web. 11 Apr. 2013.
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Ask
the Doctor
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Dr. Serrano,
Since January, I have attempted to give up those foods that I discovered
I'm sensitive to which are casein and both egg whites and yolks. For
roughly three years, I have also mostly been gluten free. I am having a
very difficult time eating allergy free 100% of the time. Recently, I
tried to reintroduce eggs but haven't had good results. My question to
you is, is it possible to heal one's gut if one occasionally eats the
sensitive foods? I have been incorporating probiotics, fermented foods,
and glutamine. Glutamine, however, does not always seem to agree with my
system! Everything I've read, thus far, suggests that you must
completely abstain from the sensitive foods. Please help as I'm really
struggling with this path I'm now on.
Regards, Joy
_________________________________________
Joy,
Congratulations on your commitment to a healthy organic lifestyle which will
bring you a healthier and more productive life.
You do not tell
me how did you find out you were allergic to these foods - did you do it
through the elimination diet, blood tests or skin test?
If you
don't know exactly how allergic or reactive you are then you must eliminate
the foods for three months, no cheating at all, that way your allergic
reaction or reactivity will decrease.
If you ask me why three
months? I will tell you it is based on my clinical experience and the
patients' results.
You can heal your gut, but you must also be
aware of bacteria overgrowth, lack of enzymes, yeast infection, too many
carbohydrates, and food intolerance's, which are different from allergies.
Joy, eliminate the foods that bring your symptoms for three months then add
one food per week, but only one day a week that is all, you will find out
which one is the most reactive and which one you can have more often.
Good Luck! Dr. Eric Serrano
_________________________________________
Have a questions?
Email any health and wellness questions for the Dr. Serrano question and
answer series. Answers will appear in future issues of the weekly
newsletter under your first name only. Dr. Serrano has been so kind to
offer his expertise to any question involving health and wellness.
Dr. Serrano has advanced degrees in nutrition, kinesiology and
wellness and has a wealth of knowledge from both his farm background,
15 years of clinical experience, and as an award-winning professor at
Ohio State Medical School. Dr. Serrano has an outstanding family
practice on the outskirts of Columbus, Ohio and works with a select
group of professional athletes. |
Recipe Corner |
Swedish Stew (Kalops)
Ingredients:
- 2 lbs
chuck roast (beef,
bison, reindeer), sliced into 1" chunks
-
1/4 tsp each salt and pepper
-
2 tbsp ghee or coconut oil
- 2
yellow onions, diced
- 2 cloves
garlic, diced
- 1/2 tsp ground
allspice (~10 whole berries, ground)
-
3 bay leaves
- 4 cups
beef broth
- 4 carrots,
peeled and cut into 1" pieces
-
4 russet potatoes, peeled and cut into 1 1/2" chunks
-
1 tsp fresh parsley, chopped
-
pickled beets as accompaniment
Directions:
-
To prepare your meat, slice it into 1" chunks, and season it with the little
salt and pepper.
-
Preheat your oven to 325 degrees. Warm a dutch oven on medium/high heat with
ghee/oil added, about three minutes. Add the roast and brown, in batches (it
took me three batches total), being careful not to overcrowd the dutch oven.
Should take about six minutes per batch. Remove and set the browned meat
aside.
-
Add the diced onion, and lower the heat to medium - sauté until softened and
translucent, about five minutes.
-
At this point, add the garlic and sauté for another minute, then return the
meat (and its juices) to the dutch oven. Add the allspice, bay leaves, and
stir in enough beef broth to mostly cover the meat, about four cups.
-
Cover the dutch oven and put it in the oven for 1 1/2 hours, or until the meat
is soft. After an hour, add the carrots.
-
While the meat is cooking, peel and slice the potatoes, then put them in a pot
with cold water. Bring to a boil, reduce heat to medium and simmer until
easily pierced with a fork, about eight minutes. Technically you could do this
at any point in the process, but I preferred to do it right before the meat
was ready, so they were still warm when I plated everything.
-
Remove the meat and carrots and put them somewhere that retains heat (I like
to stick them in the microwave). Also remove and discard the bay leaves.
-
Put the dutch oven on the stove and reduce the liquid on med/high heat, until
about half of it has reduced - should take about five minutes. Next, chop up a
couple of your cooked potato pieces (I used about half a potato) and add it to
the liquid. Lastly, using an immersion blender, blend the
liquid/onions/potatoes. Wah-lah! Instant thick stew, without having to use
anything silly like flour (which is usually used).
-
Return the meat and carrots to the stew, and stir in the fresh chopped
parsley. Add salt and pepper to taste.
-
Serve with potatoes and pickled beets.
___________________________________
Recipe and photo courtesy of our friend Russ Crandall at
The Domestic Man, a fantastic site featuring traditional recipes with a
modern twist.
If you are a blogger or food artist and would like to see your recipes published
simply email them to
recipes@grasslandbeef.com.
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Customer Feedback |
We just got our first delivery two days ago and are having so much fun trying
everything. Delicious!Jean J. Facebook
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About U.S. Wellness Meats
|
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,
Pork,
Poultry,
Wild Caught Seafood,
Grass-Fed Bison,
Grass-Fed Butter,
Raw
Grass-Fed Cheese,
Raw Honey,
Gourmet Rabbit,
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:
Sincerely,
John Wood
U.S. Wellness Meats
Toll Free: (877) 383-0051
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