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Dear John,
Happy Holidays! We hope everyone had an enjoyable Christmas holiday, it was a chilly one here - we had a beautiful snow last weekend followed by chilly temperatures that kept the snow around. We have another limited shipping schedule this week. Since New Year's Day falls on Wednesday, we will be unable to ship on Tuesday or Wednesday this week. If you place an order before 12:00 am CST tonight it will ship tomorrow, Monday December 30 for delivery on December 31. If you order between midnight tonight and 10:00 am CST on Wednesday, January 1, your order will ship on Thursday, January 2 for delivery on Friday. We will resume normal shipping on Monday, January 6. We appreciate your understanding! One of the most popular New Year's resolutions every year is to lose weight. There are many different ways people go about reaching this goal, and we are always hearing about new diet trends. But what were the most popular diets of 2013? The Huffington Post recently released the Top 10 Most Googled Diets of 2013, which will give a pretty good indication of the most popular. Topping the list? We weren't surprised a bit to see the paleo diet claiming the #1 spot. However, we were surprised to read about some other very interesting diets that made the list - check them all out here. If you are starting your paleo adventure in 2014 be sure to check out some of our favorite paleo snacks, to help make the transition an easy one. You can find plenty of paleo-friendly recipe ideas on our Pinterest boards, and we have a whole board dedicated to bacon! Happy New Year,
John, Lee Ann, Tressa, Jennifer, Amanda and Laura on behalf of the farm families of U.S. Wellness Meats
    
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 Recent Health News
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Smoking Changes Our Genes
The fact that smoking means a considerable health risk is nowadays commonly accepted. New research findings from Uppsala University and Uppsala Clinical Research Center show that smoking alters several genes that can be associated with health problems for smokers, such as increased risk for cancer and diabetes. We inherit our genes from our parents at birth. Later in life the genetic material can be changed by epigenetic modifications, i.e. chemical alterations of the DNA the affect the activity of the genes. Such alterations are normally caused by aging but can also result from environmental factors and lifestyle. In a study recently published in the journal Human Molecular Genetics the researchers have examined how the genes are changed in smokers and users of non-smoke tobacco. They could identify a large number of genes that were altered in smokers but found no such effect of non-smoke tobacco. "This means that the epigenetic modifications are likely not caused by substances in the tobacco, but by the hundreds of different elements that are formed when the tobacco is burnt," says Asa Johansson, researcher at the Department of Immunology, Genetics and Pathology at Uppsala University and Uppsala Clinical Research Center, who has led the study. It has been previously known that smokers have an increased risk of developing diabetes and many types of cancer, and have a reduced immune defence and lower sperm quality. The results from the study also showed that genes that increase the risk for cancer and diabetes, or are important for the immune response or sperm quality, are affected by smoking. "Our results therefore indicate that the increased disease risk associated with smoking is partly a caused by epigenetic changes. A better understanding of the molecular mechanism behind diseases and reduced body function might lead to improved drugs and therapies in the future," says Asa Johansson. Uppsala Universitet. "Smoking changes our genes." ScienceDaily, 17 Dec. 2013. Web. 18 Dec. 2013.
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| Article Headline |  Dear Dr. Kim, I am at high risk for heart disease - are there certain exercises or types of workouts that can help my heart health?Thank you,Alex L.__________________________
Dear Alex, I would definitely start with high intensity interval training. Give your heart a constant variability in heart rate when you train. I'll give you my favorite example, which I dread the day I plan on doing it. Speed, I usually like to go at about 10mph. I would definitely cater the speed to your level. I would start with 10seconds on. 20 seconds off. Do 20 rounds. If you need to take a longer break, take a longer break. I would slowly increase your ON time till you hit about 1 minute. At 1 minute, my rest time would be 1 minute. If this starts to become easy, increase your speed or increase the incline. If you are training outside on a track, start with 100 meters and then you can work up to doing 200-400 meter sprints. Good Luck, Dr. Michael Kim _________________________________
Have a question? Email any health and wellness questions for the question and answer series. This series now also features Dr. Serrano's business partner, Dr. Mike Kim, MD. He is consistently eating and living a healthy lifestyle because of his family connection with DM2, HTN, Hyperlipidemia. He is currently finishing his training in Anesthesiology, Critical Care, and Nutrition at the University of Colorado, Denver under the tutelage of Dr. Serrano, a world renowned nutrition specialist.Dr. Kim is always seeking the latest and newest ways to help people with weight loss, athletic performance and healthy eating. He has a deep connection with MMA fighters, NFL athletes, and other professional athletes. He is at the forefront of breaking science with Muscle Pharm Sports Science and Research Center. His goal is to make living healthier for everyone, one meal at a time. |
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Recipe Corner |
Pastry Ingredients (omit the pastry for an easier Beef Wellington):
- 2 cups almond flour
- 1.5 Tablespoons chia flour
- 1 egg, whisked (use 1/2 for pastry mixture and 1/2 for egg wash)
- 1/4 cup ghee (or use coconut oil - I prefer the buttery taste of ghee for this pastry), melted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Duxelles Ingredients:
- 3 large button mushrooms
- 1 Tablespoon onions, chopped
- 1 teaspoon garlic salt
- 2 Tablespoons olive oil
Other Ingredients:
Directions:
- Preheat oven to 400F (205C).
- Make the duxelles by blending the mushrooms, onions, garlic salt, and olive oil together until pureed.
- Then heat the mixture in a pan for 10 minutes on medium heat.
- Place a large piece of cling-film onto the counter and place the pieces of prosciutto side-by-side (overlapping slightly) to form a rectangular layer.
- Spread the duxelles over the prosciutto layer.
- Sprinkle the 1/2 tablespoon of salt over the filet mignon and pan sear the filet mignon in 2 Tablespoons of olive oil.
- Spread the 1 tablespoon of mustard on the seared filet mignon and place in the middle of the prosciutto and duxelles layer.
- Use the cling-film to wrap the prosciutto around the filet mignon. Then wrap the cling-film around the package to secure it. Use a second piece of cling-film to pull the prosciutto-wrapped package tighter together. Place in fridge for 15 minutes.
- Mix all the pastry ingredients together in a bowl (make sure to put in 1/2 the whisked egg and to leave the other 1/2 for the egg wash). Use your hands to knead the dough for a few minutes.
- Roll the pastry out to approx. 1/3-1/4 inch thick on a piece of aluminum foil (the pastry will be a bit crumbly).
- Remove the cling-film from the refrigerated prosciutto-wrapped beef and place prosciutto-wrapped beef in the center of the pastry.
- Carefully pull up the 2 long ends of the pastry using the aluminum foil. Use your hands to push together the pastry on the other 2 ends and to fill up any cracks and gaps. Smooth the pastry out gently.
- Wash the pastry with the egg wash (from the whisked egg).
- Carefully cut 2 slits on the top of the pastry to allow air to escape.
- Carefully transfer the Beef Wellington onto a greased baking tray and bake for 25-30 minutes (it should be pink when you cut into it).
- To serve, carefully cut the Beef Wellington in half (the pastry will still be delicate, so it may crumble on the sides)
__________________________ This recipe and photo are courtesy of our feature chef Louise Hendon - see more of her unique paleo recipes on our monthly recipe page! If you are a blogger or food artist and would like to see your recipes published simply email us.
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Customer Feedback |
 Hello U.S. Wellness Meats, I received my first order. I was very impressed at the efficiency of your ordering and delivery process. Everything arrived completely frozen, as promised. I purchased several products that contain organ meats, as an easy way to introduce them to people not accustomed to them. I tried the liverwurst yesterday, and was very pleased. It's very nicely spiced and easy to eat. I was dishing some out to eat today and my body said, "I want MORE of that!" So I ate a larger portion. Thanks for all your great work. Sandra L.Oroville, WA
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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, Pork, Poultry, Wild Caught Seafood, Grass-Fed Bison, Dairy Products, Raw Honey, Gourmet Rabbit, Pre-Cooked Entrees, Snacks, and Pet Food.
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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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