Dear John,
Summer is a great time to increase one's physical activity and road biking is one that is gaining popularity amongst the baby boomers. It is easier on the joints, great cardiovascular and strength workout (think 'hill climb'), and a fun and sociable way to get outside. One can go at it hard, or take it easy and get into it slowly.
On the downside, it can be fairly expensive as there is a bit of gear that is required for serious cycling. First of all, a good quality bicycle is a must. And its best to have the pedals that allow a special shoe to clip in, thereby making it easier to pedal--just remember to unclip when stopping! Throw in cycling gloves, jerseys and the ever important bike shorts. Once you get into it though, you will fall in love with the sport and find the ride exhilarating and joyful.
I think the same applies to eating healthy. You can jump in with both feet, or take it slow and easy, one step at a time. It takes a bit of time, effort and expense, but in the long run, you will fall in love with the REAL taste of grass-fed meats, raw cheese, butter,and organic snacks. This is REAL food, not some manufactured artificial 'pseudo' food. Your body will know it and respond to the nutrition-packed fuel. In the long run, you will wonder how you ever ate anything else, because the taste and nutrition is beyond compare.
So combine delicious smart nutrition with your outdoor activities and watch how your body responds with a leaner, fitter, more energetic you. There is no shortcut to good health, and we are here to get you there!
The shock in the food world on Saturday was the recall of Coleman Beef from Whole Foods. This sad news was the continued fall out from Nebraska Beef's second recall in two weeks.
Keep in mind, the first stomach of the grazing animal is pH 7. The pH is determined by the digestive process of the forage diet. This is the diet bovines, lamb and goats were designed to process. When starch (grain) is substituted for forage, the pH drops to approximately 4, which is the ideal environment for ecoli 157 to thrive.
Eating grass-fed will minimize the risk the ecoli dramatically as this pathogen will not tolerate pH 7 in the forage animal's first stomach fermentation vat.
The quick advise is to cook meat to 160 degrees Fahrenheit or 71 degrees Celsius. Keep counter tops, hands and utensils properly sanitized.
Your patronage is genuinely appreciated.
Warmest regards,
John, Lee Ann, Megan, McKenzie and Tressa
on behalf of the farm families of U.S. Wellness Meats.
Toll Free: (877) 383-0051
URL: www.uswellnessmeats.com
email: eathealthy@grasslandbeef.com
|
BREAKING NEWS NOTES
|
RE-STOCKED ITEMS PROMO CODE HIDDEN IN TEXT
Don't forget to look for the special promo code hidden in
the text for a one time only 15% discount off your next purchase.
First 35 users will be able to utilize the code.
The 7 red letters (in sequence) are in the extended articles in this issue and will spell out a string that can be used in the 'promo code' area when you are placing your order. The letters will begin within Catherine Ebeling article after you open the complete article. Remaining clues might be in subsequent sections of the newsletter.
This code only applies on orders weighing under 40
pounds and excludes all sale items.
...................................................................................................
An 1,130 Calorie Meal?
Customers at big fast-food chains in New York City
are finally facing the facts about their meal choices. And for some,
the truth may be hard to swallow-like 1,130 calories for a Big Mac,
medium fries and a medium soda. After months of resistance, the
city's chain restaurants have begun obeying a first-of-its-kind rule
requiring them to post calorie counts right on the menu. McDonald's
and Burger King were among the chains that unveiled new menu boards
Friday at scores of locations throughout the city, taking calorie
information that had long been available on Web sites and tray liners
and putting it front-and-center above the cash register. The
new rules are part of an anti-obesity campaign that has also included a
recent citywide ban on artificial trans fats in restaurant food. The
regulation was first passed in 2006 but was redrafted after a court
battle struck down the original version. The calorie posting
rule took effect in May, but legal action delayed enforcement until
now. Starting Saturday, chains big enough to fall under the rule will
face penalties of up to $2,000 per store for not disclosing calorie
information in a prominent spot on their menus, preferably next to the
price. On Friday, the numbers at some restaurants could be hard
to read, and many places only offered calorie counts for a few
top-selling items. A few chains still appeared to be ignoring the rule,
perhaps holding out hope that a court would block the plan, the first of its kind in any U.S. city. An industry lawsuit is pending. Cathy
Nonas, director of the health department's physical activity and
nutrition program, said some delayed posting the data because they were
afraid customers might change their eating habits. "We want to
help people make an informed decision at the time of purchasing," she
said. "Obviously, we have an epidemic of obesity across the nation, and
New York City is no different." Other chains, including
Starbucks, Dunkin' Donuts and Wendy's have been phasing in calorie
information, store by store, for several months-surprising some patrons
who never realized that a single jelly doughnut has 270 calories, or
that a grande mint mocha chip frappuccino with whipped cream packs a
bigger caloric punch than a double cheeseburger. Dietary guidelines for adults recommend about 2,000 calories a day, depending on age, gender and activity. Still, some customers grabbing burgers, fries and shakes this week seemed not to notice the new columns of calorie data. Audrey
and Kevin Carroll, visiting from Toronto, didn't see that the box of
treats they grabbed for the kids at Cinnabon on their way out of town
contained a whopping 850 calories per bun. "That's why they
call it fast food," said their traveling companion, Cynthia Kaufman, of
New York's Long Island. "It's New York. If it's loud, and noisy, and
you're in a hurry, and the kids are crying, who is going to stop and
read the calories?" To date, the lack of enforcement of the
calorie-posting rules had meant haphazard compliance, and it remained
unclear Friday how many of the estimated 2,500 covered restaurants
would meet the deadline. The menu rule only applies to
restaurants that serve standardized portion sizes and have 15 or more
locations nationwide, a distinction that was intended to target
fast-food giants.
City
health officials said restaurants have had ample time to prepare. Every
restaurant licensed by the city got a letter this spring. Another 250
were issued formal warnings when health inspectors noticed that they
hadn't yet complied.
|
GRASS-FED POWERED ATHLETE CORNER
|
SUPPORT OUR ATHLETES!!
The competition is on for 2008 Olympic Games in the world's most populated country for the first time.
Deena Kastor's postcard implies the event architecture is the best she has seen in her 3rd trip this century. The grandeur is stunning with a very warm welcome from the China to the athletes.
In short we wish the Deena the best along with the U.S.A. competitors. In two weeks there will be heroes who were not afraid to dream big and go for greatness.
After watching gymnasts compete on the rings tonight it should make all of us realize we are capable of much more in life if we go the extra mile in our pursuits of excellence.
The women's marathon will run on August 17 at 7:30 A.M. Let's pray for outstanding weather and clean air as Deena nails down gold.
Deena's bio is an interesting read here.
Schedule of events can be picked up on this link.
On a personal note . . . our condolences to the American family attacked earlier today. I have a sense, the tragedy will serve as the ultimate motivation. Go USA volleyball!
Credit to:
Andy Lyons
Getty Images
Deena Kastor:
Recent
outdoor race.
|
CATHERINE'S COMMENT
by Catherine Ebeling, RN BSN
|
The RAGBRAI Experience or,
How to Ride Your Bike Across Iowa in Seven Days
Two weeks ago, I took part in something that was an amazing, if not life-changing, experience. I took up cycling last fall and needing a big goal, I decided to ride across the state of Iowa along with approximately 10,000 other cyclists this past July.
Ok, that sounds crazy, right? Well let me tell you about this experience. It is called RAGBRAI, or the [Des Moines] Register's Annual Great Bicycle Ride Across Iowa.
It all began in August 1973. The Register's bicycling tradition began with a challenge between Des Moines Register feature writer/copy editor John Karras, an avid bicyclist, and Don Kaul, author of The Des Moines Register's "Over The Coffee" column. Karras suggested to Kaul that he ride his bicycle across Iowa and write columns about what he saw from that perspective. Kaul, also an accomplished cyclist, lived in Washington, D.C., and wrote his column from The Register's Washington Bureau.
Kaul liked the idea but issued the challenge that he would ride across Iowa if Karras rode with him. Karras agreed. Coordination of the ride was assigned to Don Benson, public relations director, and the RAGBRAI trio was formed.
Kaul and Karras then invited 'a few friends' (the public) to ride along. The route was laid out on maps and readers were told that the ride would start in Sioux City on August 26 and end on August 31 in Davenport. Overnight stops were scheduled in towns along the way. The ride was informally referred to as ' The Great Six-Day Bicycle Ride' and was scheduled to tie in with a Register and Tribune circulation sales meeting in Des Moines.
Because the readers were only given six weeks notice before the late-August ride, response was light, which may have been fortunate since the route had not been driven prior to the ride and no camping arrangements had been made. An estimated 300 people showed up for the start of the ride in Sioux City. By actual count, 114 riders made the entire distance that first year. The number swelled to 500 riders on the last stretch of the route between Ames and Des Moines.
Among the many interesting people the ride attracted was Clarence Pickard of Indianola. This 83-year-old gentleman, who hadn't ridden a bicycle much in recent years, showed up for that first ride with a used ladies' Schwinn and rode all the way to Davenport, including the 100 degree plus day from Des Moines to Williamsburg, a 110-mile trek. Pickard's attire for the ride was a long-sleeved shirt, trousers, woolen long underwear, and a silver pith helmet.
Basically, the ride was so popular that the response to it when it was finished was "please offer another opportunity to participate in the ride"! So the seven-day, Second Annual Great Bicycle Ride Across Iowa "SAGBRAI" was scheduled for the following year, August 4-10, 1974.
The next year...
Read More...
|
DR. AL SEARS, M.D.
|
Al Sears, MD
Author of The Doctor's Heart Cure
What's the real deal on milk? Here's my take
Milk is one of Nature's most nutritious foods. It's packed with vitamins A, D, B6, B12, E, as well as calcium, beta-carotene, protein, life-giving enzymes, beneficial bacteria, and the right balance of omega-3 and omega-6 fatty acids you need, including conjugated linoleic acid, or CLA-an essential fat that's great for your heart, brain, nervous system, and overall health.
CLA, omega-3 fatty acids, vitamin E and carotenoids have all been linked to a reduced risk of cardiovascular disease and cancer.
For most of human history people enjoyed the benefits raw milk, fresh from the source, without any health problems. Even today, many native tribes enjoy raw milk, like the Masai of Africa.
It wasn't unusual even up until the late nineteenth century for folks in this country to keep their own cow for milk. Then "pasteurization" and "homogenization" came along as the population grew and demand for milk increased. It enabled dairy farms to sell milk in quantity across great distances without having it spoil.
This is where the problems started. When you force raw milk through metal pipes at high temperature-pasteurize it-or through tiny holes at extremely high pressure-homogenize it-what you get is a lot less healthy product.
Pasteurizing and homogenizing dissolve healthy enzymes, eliminate a lot of the vitamin content, denature fragile milk proteins, destroy vitamin B12 and vitamin B6, kill beneficial bacteria, and make it easier for bad kinds of bacteria to flourish.
These process also make the healthy fat and cholesterol in milk more susceptible to rancidity and oxidation, and some research indicates that homogenized fats may contribute to heart disease.1
And that's not all. Commercial milk comes from grain-fed cows. Cows were never meant to eat grains. The result is an imbalance in fats and nutrients in their meat-and milk.
And of course they're pumped full of hormones and antibiotics. They eat grains laced with pesticides. They're diseased animals. All of that stuff gets concentrated in their milk. In fact, back in 2004 the USDA performed tested a random number of commercial milk brands and found residues of seriously toxic pesticides in every single one.2
The obvious solution to the problem would be to get raw milk. But it's illegal in twenty-two states. Luckily, there's another option.
Here's what I do: I go with organic milk from grass-fed cows. It's not as nutritious as raw milk, but it's far more nutritious than its commercial counterpart.
A new study out of Britain found that even when it's pasteurized and homogenized, organic, grass-fed milk beats commercial milk by a country mile.
It contains:
67 percent more overall antioxidant and vitamin content
60 percent more CLA9, one of the most beneficial forms of CLA, with potent cancer-fighting properties
39 percent omega-3s
32 percent less omega-6s
In other words, it's nutritionally balanced as Nature intended.
You also want to choose "whole" milk. You will not be doing yourself any favors by choosing low-fat or fat-free milk. It turns out that when the fat is taken out of the milk all that's left are the milk sugars which actually make it high glycemic.
In fact, here's a tidbit for you: pig farmers give their pigs low-fat milk because they know it makes them fat.
So, stick to whole, organic milk. It's becoming much easier to find these days. You can find it in health food stores and the organic departments of many grocery stores. You can find raw dairy organic, grass-fed cheeses and butter.
To Your Good Health,
Al Sears, MD
|
| Shane Ellison M.S., The People's Chemist |
Toxic Gender Bender Approved for Widespread Use
By Shane "The People's Chemist" Ellison
www.thepeopleschemist.com © 2008
I'm no health saint. Every now and then I do something really dumb. It's rare, but I've been known to drink too much wine or beer and even indulge in the occasional cigar.
All of these are toxic and as a rogue chemist turned consumer health advocate, I'm not proud of it. But it's my choice. And that's the point. Exposing yourself to toxins should be a choice. But modern day society rarely allows this.
Many people are unknowingly poisoning themselves with man-made industrial toxins. The gender bender known as triclosan serves as a poignant example - and it makes my toxic indulgences seem as harmless as apple juice.
Triclosan is used in a nauseating array of household products such as toothpastes, soaps and lotions. Synthesized over 30 years ago, it was once thought to be a safe and effective antibiotic. But a recent UC Davis study shows otherwise.
Scientists discovered that triclosan accumulates in the body - even when applied topically - to eventually disrupt hormone activity. Once absorbed, the synthetic toxin throws our thyroid and sex hormones out of whack, potentially leading to obesity, infertility, cancer and age acceleration. The Centers for Disease Control (CDC) recently discovered that a ghastly 75% of random people tested were positive for triclosan!
There appears to be laws that protect us from such toxic exposure. Appearances can be deceiving. In 1974, Congress passed the Safe Drinking Water Act. It requires the Environmental Protection Agency (EPA) to determine safe levels of toxins in drinking water and over the counter products like toothpastes and soaps. These levels are called Maximum Contaminant Level Goals (MCLG). These are merely goals, not laws. That's why the gender bending triclosan was recently approved by the EPA for use in over 140 household products.
There is simply no law that requires its removal, despite the real and present danger.
The best way to avoid triclosan and many other toxins is to choose organic. Natural soaps and the antibiotic zinc oxide work as good as triclosan at beating infection. Most importantly, neither of them will poison you.
And whether you're poisoning yourself voluntarily or unknowingly, the best way to protect the body from toxins is by boosting glutathione within the cells - this biological cleaning agent escorts foreign molecules out of the body and into the toilet. This is best achieved by consuming cruciferous vegetables, whey isolate and alpha-lipoic acid.
About the Author:
Ellison's entire career has been dedicated to the study of molecules; how they give life and how they take from it. He was a two-time recipient of the prestigious Howard Hughes Medical Institute Research Grant for his research in biochemistry and physiology. He is a best selling author, holds a master's degree in organic chemistry and has first-hand experience in drug design. Discover how to Live Young, cheat metabolism, beat
diabetes, and master your best physique in 90 days at
http://www.thepeopleschemist.com/articles.php
|
DR. ERIC SERRANO M.D., M.S., B.C.
|
This is a friendly reminder to email health and wellness questions to the email address below for Dr. Eric Serrano M.D. question and answer series.
Answers will appear in future issues of the Newsletter and News Alert. Your full name will not be displayed.
Dr. Serrano has been so kind to offer his expertise to literally any question related to health and wellness involving grass-fed meats.
Dr. Serrano has a wealth of knowledge from both his farm background, 15 years of clinical experience and 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.
Please email using the address below and place Dr. Serrano's name in the subject line. Answers will appear in future U.S. Wellness weekly publications.
Dr. Serrano is an M.D. with advance degrees in nutrition, kinesiology and wellness.
Dr. Eric Serrano M.D.
475 North Hill Road
Pickerington - OH - 43147-1157
EMAIL QUESTIONS TO: eathealthy@grasslandbeef.com .
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Hi Dr. Serrano,
I have been having pains all over the place. One of them is located right below the navel, to in the esophagus and intestines, upper and lower. I also have on occasion, diarrhea which sometimes turns into constipation. There has been no blood necessarily, except for that which results from constant cleaning up. If one doesn't have any polyp concerns or other things of that nature could it be Crohn's?
I love and have been drinking or eating dairy products for years. Is there a difference between raw milk and pasteurized in that regard? Could it be related to other food allergies?
Any thing would be appreciated.
Thanks, Rick
...........................................................................................
Dear Rick:
Your question is of concern to me, because you are complaining of pain, and I always recommend checking with your doctor first before I make any recommendations. However, based on what I am hearing, it sounds like IBS, or irritable bowel syndrome.
My first thought is that dairy is most likely the culprit. It doesn't matter what kind of milk it is or the source; it is the proteins that cause the allergic reaction, so you must get off all dairy products for a period of time.
I would also exclude any wheat products and other known allergenic foods including peanuts and eggs for at least two to three weeks. Then reintroduce them, one by one, and see which one affects you the most.
Dairy will most likely be the culprit, but again I don't have enough information and that is why I am recommending the above items.
I would also recommend you to get check with a colonoscopy to rule out anything serious, because I don't know your history or your family history.
Good luck!
Eric Serrano
Dr. Serrano M.D. with advance degrees in nutrition, kinesiology and wellness.
Dr. Eric Serrano M.D.
475 North Hill Road
Pickerington - OH - 43147-1157
EMAIL QUESTIONS TO: eathealthy@grasslandbeef.com
|
WHAT OUR CUSTOMERS ARE SAYING
|
 Dear U.S. Wellness,
"I want to say that my order of 25 lbs of 75% lean ground beef was more than satisfactory!
The shipping was amazingly fast and the beef is so delicious!
I have never felt healthier since I've begun eating grass-fedbeef.
Also, I'm trying to build muscle and this beef is a great source of
the protein and fats that my body needs.
I will definitely be ordering more soon!"
Thanks for the info on the minerals as well. Take care!
K. D.
Bluffton, S.C.
|
| |
Lewis County Missouri - Grazing summer annual sorghum grass August 7, 2008
|
|
RECIPE CORNER
|
BUTTERFLY CHOPS WITH CORN SALSA
INGREDIENTS:
- 4 thick cut butterfly pork chops
- 3 ears of corn in husk
- 4 large tomatoes
- 1 orange or red bell pepper
- 2 cloves of garlic
- 4 tbs. southwest seasoning (plus extra to season chops)
- 4 slices of Monterey Jack cheese
- 4 tbs. chili powder
- 1 tsp. coriander
- 1 tsp. celery
- 2 tbs. Mexican oregano
- 2 tbs. green chili powder
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. cayenne
- 1 tbs. cumin
- 1 tsp. ground black pepper
- 1 tsp. sea salt
COOKING INSTRUCTIONS
- Soak corn in water for 1 hour to saturate husk. Place on outdoor grill on medium flame turning 1/4 turn every 10 minutes until husk is burned and no sizzling is heard. (Can also be roasted in 425 degree oven for one hour) Roast pepper until skin is wrinkled and charred. Place in zip top bag until cool enough to handle and peel skin and remove seeds.
- Cut tomatoes into quarters and place into food processor along with peeled garlic and pepper. Pulse until course chopped (about 6 - 10 times).
- Remove corn kernels from cob and combine with tomato mixture. Stir in southwest seasoning. Adjust seasoning to taste.
- Stuff the pork chops with salsa. Use twine to hold them closed if necessary. Cover both sides of pork chops with a light coating of seasoning. Grill until done (approximately 8 minutes per side). Cover with a slice of cheese and let cheese melt over chops. (can be cooked on stove top or oven)
- Goes well with southwest flavored rice, chips or seasoned corn.
We welcome your favorite recipes, cooking ideas and suggestions. Please email to: caebeling@earthlink.net or jwood@marktwain.net
|
$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, bison, condiments, honey, rabbit, single item chicken selections, snack foods, pet food, 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.
|
MINIMUM PURCHASE RULES
|
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.
|
CUSTOMER CHANGE CONTACT INFO LINK
|
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.
..................................................................................
Confidentiality Guarantee
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
Toll Free: (877) 383-0051
|
|
|
|
|
ON SALE ITEMS
|
 |
The following delicious sale items will expire at midnight CST August 16, 2008.
|
|
|
