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U.S. Wellness Meats Newsletter
Weston A. Price: Primitive versus Modern Diet; Dr. Al Sears - Omega 3's; Mile Swimmers!

                                Monticello, Missouri
December 2,  2007


Dear John,

Frequent flyer miles accumulated in November as U.S. Wellness worked away from home each week of the month.  2007 has literally flown at warp speed.for the U.S. Wellness staff.  Throughout the year, U.S. Wellness has been enthused by the number of consumers going out of their way to change their buying habits in an attempt to connect  with their food sources.

Thanksgiving week I spent some time with the Delicious Organics management team in North Miami and quickly sensed the enthusiasm from Annie and Jack Malka as they hurried to meet Thanksgiving meal deadlines.  They provide over 5000 organic and natural food  items for door to door delivery in the Miami metro area and routes into the Florida Keys.  The Malka family provide meal selections from A-Z.  I was stunned at the sophistication of their pic and pac to track the sea of organic and natural products they carry.  Both report a ground swell of new support in 2007.

Later in the week, I toured Rosas Farms owned by Al and Erin Rosas.  Rosas Farms is a leading provider of organic foods and grass-fed beef through their retail on farm store near Sparr, Florida.  Chef Al Rosas was selected as Cordon D'Or Gold Ribbon Culinary Entrepreneur of the Year. Chef Rosas prepared a superb noon meal in his home kitchen for my brief visit.  The farm tour was complete with beef cattle, bison, wild boar and great flock of chickens!

Most importantly, we would like to introduce the Tommy K Vitamin Shop as our newest local retailer for the Stamford, Connecticut area.  I visited the store in early November and was most impressed with proprietor Robert Daly.  Mr. Daly is trained as a professional chef which provides a wonderful natural food acumen to his retail store front. You will discover selected beef and wild seafood cuts in his meat case.

In closing tonight, we wish all of you a wonderful Christmas season as we remind ourselves to stay focused on the true meaning of Christmas.

Best Regards,

John, Lee Ann, Megan and Lacey
On behalf of the farm families of U.S. Wellness Meats.
 

In This Issue
BREAKING NEWS NOTES
GRASS-FED ATHLETE CORNER
CATHERINE'S CORNER
DR. AL SEARS, M.D.
DR. ERIC SERRANO M.D., M.S., B.C.
Mr. SHANE ELLISON M.S.
CUSTOMER FEED BACK
RECIPE CORNER
$25 DISCOUNT RULES
BREAKING NEWS NOTES

RESTOCKED ITEMS:
Icy roadways in Iowa on Saturday disrupted delivery of chuck roasts and stew beef.  With an assist from  good weather, we expect to have both items back on the store shelfs on Monday or Tuesday. 

We apologize for any promises made on stew beef and chuck roasts last week for Monday shipping.  Mother nature won this round.
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PROMO CODE HIDDEN IN TEXT

Don't forget to look for the special promo code hidden in the text for a one time only 10% discount off your next purchase.  First 30 users will be able to utilize the code.  The 7 red letters are in the extended articles in this issue and will spell out a word that can be used in the 'promo code' area when you are placing your order.

This promo code only applies on orders weighing under 40 pounds and excludes all sale items and the Flavorwave oven.

.........................................................................................................
Omega 3 Fatty Acids Protect Against Parkinson's

Omega-3 fatty acids can help to protect the brain against Parkinson's disease, according to a study by University Laval researchers published in the online edition of the FASEB Journal, the journal of the Federation of American Societies for Experimental Biology.

Parkinson's disease is caused by the progressive death of the neurons responsible for producing dopamine, a neurotransmitter closely linked with movement control. The disease is usually diagnosed when 50 to 80% of these neurons are already dead, and there is currently no medication to stop that process.

The researchers observed that when mice were fed an omega-3 rich diet, they seemed immune to the effect of MPTP, a toxic compound that causes the same damage to the brain as Parkinson's. This compound, which has been used for more than 20 years in Parkinson's research, works faster than the disease itself and is just as effective in targeting and destroying the dopamine-producing neurons in the brain.

By contrast, another group of mice that were fed an ordinary diet lacking in Omega 3's, developed the characteristic symptoms of the disease when injected with MPTP, including a 31% drop in dopamine-producing neurons and a 50% decrease in dopamine levels.

Analyses revealed that omega-3 fatty acids -- in particular DHA (docosahexaenoic acid), a specific type of omega-3 -- had replaced the omega-6 fatty acids already present in the brains of the mice that had been given omega-3 supplementation.

This demonstrates both the importance of diet on the brain's fatty acid composition and the brain's natural inclination for omega-3 fatty acids. Since concentrations of other types of omega-3's had remained similar in both groups of mice, researchers suggest that the protective effect against Parkinson's comes essentially from DHA present in the Omega 3 fatty acids.

Another conclusion to be drawn from this finding is that a brain containing a lot of omega-6 fatty acids may be a fertile ground for Parkinson's disease. These fatty acids, abundant in foods rich in either vegetable oil, are already under suspicion for their role in the body's inflammatory response, cardiac disease, arthritis, and Alzheimer's. In a balanced diet, the ratio between omega-6 and omega-3 fatty acids should be 4 to 1. However, the average Western diet contains 10 to 20 times more omega-6's than omega-3's.

Our results suggest that this DHA deficiency is a risk factor for developing Parkinson's disease, and that we would benefit from evaluating omega-3's potential for preventing and treating this disease in humans," concludes the researcher.

Source: Medicalnewstoday.com, November 23, 2007.



GRASS-FED POWERED ATHLETE CORNER
 Kieba pool shot
Today's feature is a live report from Kieba/Dawn Blacklidge living near Pahoa, Hawaii on the Big Island:

"Last Saturday was my first time ever to swim a mile non stop and it took me 41 minutes.
Then I did it again on Tuesday in 38 minutes.  I followed Tuesday's miler with a bit of speed work and a few 1/2 milers in the ocean on Wednesday, Thursday and Friday.

Today, November 23, I swam it in 35 minutes after a meal of U.S. Wellness liver pate swimmer's fuel!

I will work on breaking the 30 minute mark.
 
U.S. Wellness, thank you for the good clean nutritious animal proteins and fats.....the past year has been so amazing.
I have put on good muscle (and some needed fat) weight....gained all of my strength back  and now have more endurance then I have ever had from my body building days of the 1990's."


CATHERINE'S CORNER
by Catherine Ebeling, RN BSN, Wellness Consultant


Cahterine EbelingMore on Weston Price and Traditional Diets   

When Weston Price studied the primitive cultures across the world and the effects the primitive versus modernized diets, what he found was amazing and striking. Even though there were many similarities, he also noted a wide variation in traditional/primitive diets, such as:

·    Some had no plant foods or fruits
·    Some had few animal foods
·    Some had mostly cooked foods
·    Some had large amounts of raw foods
·    Some had milk products some did not
·    Some had grains, some did not

What were the common characteristics of these primitive diets?
 
There was a remarkably healthy look and beauty to the people who populated these widely diverse and varied groups around the world. What he found in the healthy babies, children and parents were beautiful broad well-formed cheekbones, foreheads and full and spacious dental arches. All facial features were in perfect balance and symmetry, and the teeth were straight and uncrowded; smiles were wide and jaw lines strong and well formed. The skeletons of all these people were free of deformities such as narrow chests, hip misalignments, and club or flat feet. There was no incidence of insanity, behavior difficulties, or criminal behaviors.

Most astounding was...

Read More...

What's Up Doc? 
By: Dr. Al Sears M.D.
Dr. Al Sears

Good Fat versus Bad Fat!

If you follow the latest developments in nutritional science, you've probably heard about the so-called "good" fats (omega-3s) and "bad" fats (omega-6s).

Omega-6s are prevalent in the American diet. We all need this type of fat in moderate amounts. But in excess, omega-6s have an inflammatory effect on the body and can lead to arthritis, diabetes, and heart disease.

In contrast, omega-3 fats - which most people don't get enough of - are crucial to normal brain development, cell membrane formation and hormone production. They're also needed for efficient metabolism of cholesterol and triglycerides, and increased cellular energy.

And unlike omega-6s, they actually ward off arthritis by reducing inflammation and joint pain. They're also a key to heart health. Omega-3s increase HDL cholesterol - the "good" kind - and reduce LDL cholesterol - the "bad" kind.

What's more, omega-3s have been proven to prevent macular degeneration in humans, a problem that commonly comes with aging. The macula, an area at the back of the retina, breaks down as we get older and can lead to blurry vision or even blindness.

While they're both critical to good health, omega-6s and omega-3s must be consumed in the right ratio - about 2:1. Yet for most Americans, the average ratio is a very unhealthy 20:1.

My recommendation? Boost your omega-3s. Make an effort to get this essential fatty acid everyday. Now what you'll hear most often is that fish is the best source of omega-3s. But here's something you won't hear: Free-range, grass-fed beef omega 6:3 ratio is comparable to wild-caught Alaskan salmon.

Not only that: Farms that have gone grass-fed don't expose their animals to synthetic hormones and environmental toxins. Many kinds of wild-caught fish have absorbed dangerous pollutants (like the heavy metal mercury, which can cause permanent nerve damage).

A lab tested wild caught fish exception is Vital Choice from select waters in the Gulf of Alaska. These fish are fished from a GPS system from fish using pristine Alaska rivers for spawning.

Bottom line: Free-range, organic grass-fed beef is one of the healthiest sources of omega-3s you can find. When you eat grass-fed meat, you correct one of the major causes of our epidemics in the modern world.

DR. ERIC SERRANO M.D., M.S., B.C.
Eric Seranno
Dear Dr. Serrano,
I know studies have shown trans fats tend to be stored more as visceral fat compared to monounsaturated fats.  Do you have any interesting information on the storage of saturated fats or carbohydrates as well.
 
Thanks,
Elliot

Dear Elliot:

I do have multiple studies showing how fats are absorbed, stored and utilized, and yes, trans fats will be stored easier because they are difficult to break down. The problem is not with storage, but what they do to your body. You can barely get them digested, so think how hard is for the body to utilize them after being stored in the body for any length of time. They add a form of slow toxin to the body, so I would stay away from trans fats and animals that are fed chemical supplements because they store them in their fat cells, and when you consume the fat cells of those animals, they end up in your body, as visceral fats.

Take Care!
Dr. Serrano

The People's Chemist
By: Shane Ellison M.S.
shane ellison
The Big Fat Scam for the Obese and Diabetic

By Shane "The People's Chemist" Ellison
© 2007

Reprinted from November 18th edition

Traditionally, a low-fat, high carbohydrate diet is recommended for the obese and type II diabetics. This low-fat approach is based on simple math. Fat has about twice as many calories per gram as carbohydrates and protein. Regardless of the lower calorie content, applying the theory has proven disastrous. It has secured America a seat in the worldwide Fat Ass Hall of Fame while giving birth to a diabetes epidemic.  No surprise, math isn't the best measure of a foods effect on the body. Biochemistry is - go figure.

In contrast to carbohydrates, eating fat (not trans fat, but naturally occurring fat) has proven to be the most important method for ensuring fat loss and warding off diabetes. This is courtesy of fats inability to spike the fat storing hormone insulin.  Thus, despite eating fat in the form of grass fed beef, seeds, nuts, avocados, coconut oil or fish, you won't suffer from unsightly belly fat. This phenomenon has been proven many times.
Read More...

 
WHAT OUR CUSTOMERS ARE  SAYING
back ribs BBQ
Kudos on the BBQ'ed Back Ribs:

Dear U.S. Wellness,

The pre-cooked BBQ beef rib rack is excellent. This will save us so much time and money as we eat BBQ beef ribs often. The problem in the past is that not many BBQ restaurants do not do beef ribs, just pork and we don't eat pork.  More importantly, the ones that do, do not use grass fed beef, so we have to make our own.

These ribs are excellent and thanks for offering them in the line up. Hopefully, this is an item that will stay on your menu.

Best regards,

T.F.
San Jose, CA.


U.S. Wellness Recipe Corner

Ground Beef Mexican Casserole

Ground Beef

INGREDIENTS:
  • 1 lb ground US Wellness ground beef
  • 1 onion, chopped finely
  • 2 cloves garlic minced
  • 2 tsp. chili powder
  • 1 tsp. cumin powder
  • hot pepper flakes to taste
  • salt and pepper to taste
  • 1 can black beans or pinto beans
  • 1/4 cup salsa
  • 1/2 cup raw Amish cheese (Monterey jack, colby, or cheddar), shredded
  • Optional: 1-2 hands full of broken corn chips

DIRECTIONS:
  • Preheat oven to 350 degrees.
  • Brown ground beef in pan over medium heat until mostly done.
  • Add in onion and garlic, seasoning, salt and pepper.
  • Add beans, stir
  • Add salsa and simmer for 3-5 minutes
  • In a 9x11 baking dish, add in ground beef mixture, and top with two handfuls broken up corn chips.
  • Bake for 10 minutes or until cheese is melted.
  • Serve with lettuce, sour cream, salsa and tortillas.
$25  DISCOUNT FOR 40 LB. INCREMENTS


Do not forget to take advantage of the 40 pound $25 discount by ordering 40 pound combinations of beef, lamb, pork, butter, goat, shrimp and raw cheese.

This is our way of saying thank you for purchasing in volume. This can be any combination of products totaling 40 pounds and does not have to be specific to any category. Each 40 pound interval will yield the discount. For example, 80 pounds of product will yield a $50 discount and a 120 pound purchase will yield a $75 discount.

Important reminder:  If you are using a promo code for what ever reason, it will only work on orders under 40 pounds,  as the discount discussed above takes precedence on all order 40 pounds and up.

MINIMUM PURCHASE

Our new format enacted in April 2005 requires a $75 minimum purchase and a 7 pound minimum combined purchase of beef, lamb, pork, nutraceuticals, gourmet rabbit, soap, organic shrimp, grass-fed goat, grass-fed bison, raw cheese, single piece poultry, and butter.

The issue is the bulk chicken and ten pound cheese bundles originate from separate cold storage centers where those products are produced. It is not efficient to ship one package of beef as a stand alone item when the balance of the order originates 400 miles away.

The shopping cart will keep track and remind you if you are under the 7 pound limit for a combination of beef, lamb, pork, raw cheese, butter, goat, shrimp, soap and single honey bottle purchases. Red font will appear under the shopping cart if you are under the minimum price or pound requirements.

CHANGE CUSTOMER PROFILE
beef jerky Need to change your address information or remove yourself from our customer newsletter? Click here. After opening, enter your email address and store password and you will be able to edit your customer file.

 
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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 © 2007 by U.S.Wellness Meats and Catherine Ebeling. 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: caebeling@earthlink.net or eathealthy@grasslandbeef.com

Sincerely,
John Wood
U.S. Wellness Meats
Lamb Shoulder Roast
lamb shoulder roast

ON SALE
ITEMS
The following delicious sale items will expire at midnight CST December 8, 2007.
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U.S. Wellness Meats | P.O. Box 9 | Monticello | MO | 63457-9704