Dear John,
 Greetings from sunny Missouri! We've been having lower than normal temperatures this last week which has been a welcome break from the hot weather July brought in! We could use some rain, but are loving the cool nights and warm, sunny days. Where are your omega-3s coming from? Is the source important? Absolutely. We were glad to see this article posted on WebMD this week stressing the benefits of omega-3 fatty acids. We have been hearing more about "omega-3 fortified" foods - everything from eggs to waffles. Whether these are better being "fortified", we don't know, but we do agree that since our body does not produce omega-3s, the best source is through our diets by eating whole foods rich in omega-3s instead of taking supplements. Where can we find high dosages of omega-3s?
It's finally here! We just harvested our first batch of soy-free chickens and have several new bundles available now. These chickens are free range, just like our other birds, but have not had any soy in their diet. We get so many requests for this and are happy to finally have some in stock. If you have been listening to the news lately, you have probably heard the latest report on a study linking consumption of processed and unprocessed red meat and diabetes. It has been making many headlines lately, and our good friends at Mark's Daily Apple posted a great response to that survey. It is unfortunate that the survey did not differentiate between the source of the meat, and just as unfortunate that processed meats and red meats were linked together. One of the biggest risks of processed meats isn't the meat itself, it is all the additives and chemicals that are in the end product. But that doesn't mean you can't enjoy a crispy piece of bacon or a slice of bologna - we have both in stock without any added nitrates or nitrites and 100% grass-fed, along with plenty of hot dogs and jerky! Have you heard of Primal Chef? It is the first competitive cooking show to integrate the Paleo lifestyle into it and features New York Times bestselling author, Robb Wolf of The Paleo Solution. Episode 1 is on sale now but if you'd like to win a free copy, here's your chance! Go to the Primal Chef Facebook page and let them know who you'd like to see on the next episode, while you're there, go ahead and "like" them too! Don't delay though, the contest ends on Monday, August 22 and the winner will be announced Tuesday, August 23 and receives a free high definition e-copy of the show.  There is a very important holiday coming up this week - National Dog Day is this Friday, August 26. Be sure and add an extra treat for Fido on your next order! We have pet burger in stock that dogs and cats both love, including the US Wellness dog, Buck seen here. It is one of our best selling products, and with bits of grass-fed beef liver and heart it is one of the healthiest treats you can feed your pet! If you are looking for a great chew toy, our dogs also love the chicken necks and knuckle bones. Thanks to all who participated in our latest survey! We truly appreciate everyone's feedback as we begin to make some updates to our webstore. Congratulations to our two lucky winners who were emailed this week!    
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Breaking News
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Restocked This Week:
New Category Selection:
15% Discount Code Available!
Don't forget to look for the special promo code for a one-time-only 15% discount off your next purchase. The 4 letter code word can be found in Dr. Al Sears' article and will be spelled in order. Code will be active Sunday through Tuesday this week.
This code only applies on orders weighing under 40 pounds and excludes all sale items, bulk boxes, volume discounts, and gift certificates. Your order receipt will not show a credit, the code simply changes prices of individual products on your receipt page. Compare receipt to retail store prices to see the discount.
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Upcoming Seminar!
The Grassfed Exchange is hosting their next seminar September 16 and 17 in Norfolk, NE where there will be pasture walks as well as some of the best speakers in the grass-fed industry. This session's topic will be focusing on: "Grassfed Beef - The New Multi-Billion $$ Industry - Fueled by Demand and High Corn Prices".
The purpose of this devoted group is:
To promote grass-fed beef for the social good of our land, our consumers, and our communities.
To educate both consumers and producers by promoting the exchange of ideas and developing strategies to increase the value of the grass-fed industry.
To improve genetics for the grass-fed industry through the exchange of proven genetics and to improve the skills of the grass-fed producers through education and the sharing of knowledge by means of sales and seminars.
This conference is designed for both producers and consumers alike, and to bring both groups together to work for the good of the grass-fed industry. The evening banquet will be prepared and presented by one of our favorite chefs, Chef Al Rosas.
If you are interested in attending, visit their website for all the details, or if you know of any food bloggers, authors, etc, who might have an interest in learning more about the production aspect of grass-fed cattle please forward this email to them.
If you have any questions you can email us at any time!
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 Dr. Al Sears, M.D. | 
Far From Nature
By: Al Sears, MD
Dear Health-Conscious Reader, You know I believe that you should imitate our native ancestors and make a variety of protein the center of all your meals. But it's not ok to gobble down just any kind of protein. The type you eat is important, too. Or maybe I should say, the nature of the protein. You see, protein is damaged by heat. You "denature" protein when you heat it for too long, or when you cook it in very high heat. The nature of the protein changes. This is what happens when they process or "cure" meat. In fact, it's how they sterilize medical supplies and instruments. They heat them to an extreme, which denatures proteins in any bacteria that may be there, destroying them. Pre-cooked and pre-packaged meats like hot dogs, smoked meats, lunch meats, bacon and breakfast sausage, pepperoni and lox, and especially soy proteins, are all "cured" the same way. They've had their proteins sterilized. Their nutritional value has been ruined. And they're not what I would consider healthy. And when your body breaks down these cured proteins, a byproduct can combine with the nitrites used in meat processing to make nitrosamines. There are over 300 different forms of nitrosamines, and over 90 percent are cancer-causing. So when it comes to eating protein, I recommend following these two steps: Step 1: Eat protein from a variety of natural sources. That can be anything from eating a raw egg every morning like my father would, to having a scoop of grass-fed whey protein from a pure and trusted source. Besides having undenatured protein that will not form nitrosamines, they are the most bio-available kinds of protein. The least bio-available are vegetable proteins from beans, for example. But those are still better for you than protein from cured or processed meat. Milk also has protein, but pasteurized milk protein is denatured. Whole, raw milk still has its proteins intact. Stick with meat from grass fed animals like beef, buffalo and elk. Also, eat wild-caught fish, free-range chicken and turkey, and cage-free whole eggs. These are the purest forms of protein you can get, and have the most nutritional value. - I get my grass-fed beef from U.S. Wellness Meats, a group of family-owned farms that sell high-quality meat from animals raised in their natural environment.
- For an alphabetical listing of pasture farms near you, visit Eat Wild and click on "shop for local" on the left hand side.
Step 2: Take the nutrients that fight nitrosamines: vitamins C and E. Scientists found vitamin C's protective power by accident. Researchers were studying nitrosamine formation caused by a drug they were testing. When they went to use a new batch, no nitrosamines were formed. The y found that the new batch had been made with ascorbic acid (vitamin C) as a preservative, but the original batch had not. Vitamin E has a similar effect.(1) Studies show vitamin C works by disarming free radicals before they can damage your DNA and stimulate tumor growth. When you add vitamin E, you increase the protection of vitamin C. As it turns out vitamin E is a "synergistic" nutrient. It needs other antioxidants to work best. It's prevention at its finest. Besides fruit, other food sources of vitamin C are bright-colored peppers, and peppermint leaves. The spices thyme and parsley have a lot of vitamin C, too. You can add them to any soup, stew or salad. The most important food sources for vitamin E are seeds, nuts and eggs. Dry roasted sunflower seeds and almonds are the natural sources with the most vitamin E. I recommend 1,500 mg of vitamin C twice a day if you're currently healthy, and 400 IU of vitamin E every day. To Your Good Health, Dr. Al Sears
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Editors Note: Dr. Al Sears, M.D. is a board-certified clinical nutrition specialist. His practice, Dr. Sears' Health & Wellness Center in Royal Palm Beach, Fla., specializes in alternative medicine. He is the author of seven books in the fields of alternative medicine, anti-aging, and nutritional supplementation, including The Doctor's Heart Cure. To get his free special report on the proven anti-aging strategies for building a vibrant, disease-free life, go here now. You'll learn how to stop Father Time without giving up the foods you love.
______________________________________________ References: 1 Scanlan, Richard A., Ph.D., "Nitrosamines and Cancer," Linus Pauling Inst. lpi.oregonstate.edu
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Kelley Herring
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We are excited to introduce Kelley Herring as our newest newsletter contributor. Kelley is the Founder and Editor of Healing Gourmet - the leading provider of organic, sustainable recipes and meal plans for health and weight loss and we are looking forward to sharing her upcoming articles and recipes!
The Paleo Bakery: Grain Free Baking 101
By: Kelley Herring
If you follow the healthy, low glycemic diet our ancestors enjoyed, cookies, cakes and breads just aren't on the menu.
But that all changes today...
Thanks to a new breed of all-natural sweeteners and flour alternatives, you can whip up delicious treats that pack serious nutrition too.
In today's article you will discover:
- How to develop structure in your baked goods so they come out of the oven fluffy, tender and moist - without the use of gluten (or any grains at all).
- How to achieve all the sweetness you desire using all-natural sugar substitutes that won't spike your blood sugar or sour your health.
- Which healthy fats you can rely on to create buttery-richness in your baked goods.
Healthy Flours: Grain Free Goodness
The first step in making healthier baked goods is to take a close look at the flour you use. Many bakers now choose whole grain flours over refined white flours. However, whole grain flours are still very high in carbohydrates and score high on the glycemic index.
And when it comes to your health, that's a really bad thing. As you may have learned in the last issue of the US Wellness Meats newsletter, high glycemic foods cause your blood sugar to spike, raising insulin levels. Your blood sugar is directly linked to nearly every chronic disease including diabetes, cancer, heart disease, metabolic syndrome, obesity, macular degeneration, PCOS and many more.
And because insulin is the "fat-storage hormone", eating high glycemic foods promotes weight gain too.
So, if you want to avoid that "muffin top" then stay away from grain based flours.
And here's another reason to avoid traditional flours: Most are made from wheat and contain gluten - an allergenic protein that causes health issues for many people.
But what about gluten-free flours and baking mixes?
Unfortunately, most gluten free flours use a combination of high glycemic ingredients like rice flour, potato starch, tapioca flour and sorghum flour. So while the gluten is missing, all the blood sugar-spiking effects are still there...
Read More...
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Ed. Note: Kelley Herring is the Founder and Editor of Healing Gourmet - the leading provider of organic, sustainable recipes and meal plans for health and weight loss. Be sure to grab Healing Gourmet's free books -Eating Clean & Saving Green: Your Guide to Organic Foods on a Budget (includes 100+ foods at the best prices) and Eat Your Way Into Shape: Flip Your Body's Fat Blasting Switch and Melt 12 Pounds in 2 Weeks (includes a delicious 7 day meal plan!). Go here to claim your free copies.
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Dr. Eric Serrano MD, MS, BC
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Hello Dr. Serrano,
I am a 53 year women. I have had elevated cholesterol and triglycerides since my early 30's. I have read everything I can find about this and have tried everything to improve my numbers. I also struggle with my weight and am currently about 20 pounds overweight.
I am active, exercise, have a personal trainer, use weights, do cardio and burst training. I use the
whey protein from US Wellness Meats. I eat grass fed beef several times a week and some chicken from US Wellness Meats. I eat free range eggs from a farm in my area and drink raw milk from the farm as well. I eat over 90% organic. I eat mostly vegetables, grass fed beef and only occasionally any grains.
My latest blood work came back with my total cholesterol at 304. HDL is 55. LDL was high but I don't remember the number.
Triglycerides were 55. Also my blood glucose level is in the pre diabetic range of 105. I take niacin, red yeast rice, chromiun pic, and many other supplements religiously. I know about the side effects of statins and do not want to to risk taking them. Obviously this is a genetic problem but is there anything else I can do that I'm not doing to improve my numbers and to lose the weight around my middle?
Thanks,
JC
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Dear JC, Whoa whoa, not so fast, your numbers are not as bad if you don't have family history and your hormones are not right. Are you menopausal or suffering from fatigue or mood swings? What are your symptoms? Because high cholesterol can also mean that your body needs more hormones and 90% of those hormones are made from cholesterol. Check your thyroid, estrogen, hgb1AC, insulin, progesterone, DHEA, crp, ESR, folate, B12 before worrying about your numbers. In addition I would check specific Lpa and the others lipoproteins to see if you are really at risk of heart disease and if all these tests come back normal which I doubt, then I would change the diet by lowering dairy, otherwise I wouldn't dwell only on numbers but on how you feel. Your triglycerides are excellent so I don't know who told you they are high, and actually the triglycerides to HDL ratio is more significant than the cholesterol number. In addition, cholesterol is one of the biggest antioxidants in the body, so high levels of stress will also elevate your levels because of the increased production of cortisol. When you check the above blood tests you will find out what is really happening. Good Luck,
Dr. Serrano
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This is a friendly reminder to email health and wellness questions to eathealthy@grasslandbeef.com 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.
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Athlete Corner - Scott Mendelson Q&A
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 Why Steady State Cardio Stores Fat- Interval Sprints Burn Fat Like Crazy!
By: Scott Mendelson
Scott,
A friend of mine is one of your clients and has lost massive amounts of body fat quickly. She swears by the interval sprints for fat burning and does no regular cardio. I cannot run - are they an option for me? Do women really need to weight train to lose body fat?
Brenda
____________________________________________ Brenda,
My clients use interval sprint strategies in a number of ways. Yes, you can do intervals in many venues other than running with great success. I design interval programs to maximize fat loss success by rotating the modes of exercise including recumbent bikes, stationary bikes, elliptical machines, stair climbers, swimming, stairs outside, running on tracks, etc.
The body adapts to elements very quickly, making strategic change very important to avoid plateaus in progress. The key is staying ahead of the adaptation curve making each month progressively more challenging in a way that will force the body to increase the rate of fat burning. Each of these venues has advantages by way of increasing resistance, incline, speed, etc. For example, a sprint session on a recumbent bike with high tension is much more challenging than it sounds, however great for rapid fat loss and shapely legs!
Customized interval plans will require more effort, but the pay off by way of fat loss will be well worth it. I have helped numerous clients break into low levels of body fat with the ability to maintain the progress long term. Intervals are of the most powerful weapons within the battle of the bulge.
Why Interval Sprints Burn Body Fat Like Crazy
Over the years I have seen clients lose body fat faster than they ever thought possible with interval sprints being a key element of the success equation. One advantage of interval sprints includes the optimal metabolic and hormonal status that is created during the session to last for many fat burning hours following the session!
Alternating periods of high intensity such as a 90% effort pedaling on the bike for 10 seconds followed by 30 seconds at a jog pace of 70% for 20-25 minutes will require a great deal of effort if the trainee applies themselves correctly. This pattern of effort supports a rapid increase of fat burning factors through several pathways. The only catch? It takes effort!
Steady State Cardio Will Make You Fat!
The primary reason some people gravitate towards steady state cardio is because it is easy and mindless. What would be simpler than walking on the treadmill for 30 minutes or whatever length of time is chosen? Contrary to popular belief I have not seen the low intensity target heart rate fat loss plans work well. The most likely application would be for someone who is obese.
The calorie expenditure calculators on the cardio equipment are also nonsense. The higher the amount of steady state cardio, the greater the amount of stubborn body fat, especially built up in the legs for women, due to the high density of fat storage receptors.
These methods teach the body to store fat which is not desirable. Throw in a high level of stress with steady state cardio and you are creating a fat storing hormonal environment that is difficult to reverse...
Read More... _____________________________________________
Fat Burning Special Reports Email scott@infinityfitness.com with your top 5 problems and get a personal solution filled response within 12 hours. Ask for free copies of the 10 minute Fat Burning Interval Sprint Routine, Macronutrient Cycling Nutrition Fat Loss Special Report, 20 Rapid Fat Loss Tips and the Zero Tolerance Fat Loss Plan. _____________________________________________
Infinity Fitness INC provides training, fitness, and nutritional information for educational purposes. It is important that you consult with a health professional to ensure that your dietary and health needs are met. It is necessary for you to carefully monitor your progress and to make changes to your nutritional and fitness program to enjoy success. Infinity Fitness does not employ dietitians or health professionals and assumes no responsibility or liability for your personal health and condition. For more information regarding our Limited Warranty for products and services, please see our disclaimer at InfinityFitness.com. Copyright © Infinity Fitness INC All Rights Reserved 2010This document is provided by Infinity Fitness INC for general guidance only, and does not constitute the provision of health or fitness advice. The information is provided "as is" with no assurance or guarantee of completeness, accuracy, or timeliness of the information, and without warranty of any kind, express or implied, including but not limited to warranties of performance, merchantability, and fitness for a particular purpose. Email new questions for Scott Mendelson via: eathealthy@grasslandbeef.com |
| Customer Feedback |
Dear All at US Wellness Meats,  I just got my package of marrow bones, liver, heart and more and its like I have never really eaten in my life! Everything is so amazing! Thank you for providing me and others with the opportunity to enjoy real meat. I will be a customer for sure. Many Thanks and Blessings, Jamie Kailua, HI |
| Recipe Corner | |
Beef Tongue Taco Bites
Ingredients for slow cooker :- 1 jalapeno pepper, chopped
- 1 beef tongue, rinsed
- 2 shallots, sliced in half
- 1 fist of garlic cloves, unpeeled
- Purified water
- Salt and pepper to taste
Directions:
- Place the tongue in the slow-cooker, and sprinkle with salt and black pepper.
- Place shallot, garlic and jalapeno pepper on top of the tongue, and pour just enough water to cover the tongue.
- Cook on low for at least 8 hours.
Ingredients for Seasoning:
- 1 slow-cooked beef tongue, shredded
- 1 tsp each, cumin, smoked paprika, chipotle pepper, garlic powder, onion powder, and black pepper
Directions: - Remove tongue from slow-cooker, and peel the skin from the meat using two forks.
- Discard the skin, and shred the meat using the same two forks.
- Place shredded meat in a large skillet, and warm meat on medium heat.
- Season meat with cumin, smoked paprika, chipotle pepper, garlic powder, onion powder, and black pepper.
- When all spices are evenly distributed, remove from heat and set aside.
- To plate the taco bites, place a spoonful of the shredded beef tongue on an endive leaf, and top with organic salsa and cilantro.
Yield: 4-6 servings.
Recipe and photo courtesy of our friends at the Food Lovers Primal Palate. Check out their blog for the full story on the making of the beef tongue and for more photos. Their Facebook page also has tons of comments and reactions from this recipe!
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Lewis County, Missouri - August 10, 2011
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Cattle shown grazing along the fence line, and a close-up shot below of what they are enjoying!
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Purchasing Rules & Discounts
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U.S. Wellness requires a $75 minimum purchase and a 7 lb total order minimum.
The weight minimum is to help ensure everything stays frozen during transit and the price minimum is required since we have built the cost of shipping into the price of the product. You will only see a $7.50 handling fee at checkout.
The South Carolina Chicken Bundles, and Olive Oil ship from separate locations, so they are not included in the 7 lb weight minimum.
The shopping cart will keep track and remind you if your order is under the 7 lb limit.
Weight Discount
On your next order, receive a $25 discount for every 40 lbs you order. This offer excludes items that ship separate such as the South Carolina Chicken and Olive Oil.
This is our way of saying thank-you for purchasing in bulk! This can be any combination of products totaling 40 pounds and does not have to be specific to any category. Each 40 lb interval will yield the discount. For example, 80 lbs of product will yield a $50 discount and a 120 lb purchase will yield a $75 discount.
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| 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.
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Confidentiality Guarantee:
U.S. Wellness Meats does 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 authors before copying or using this material. Address: eathealthy@grasslandbeef.com
Sincerely,
John Wood
U.S. Wellness Meats
Toll Free: (877) 383-0051
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