Dear John,
 As we usher in a new
month, we are still hoping for rain and sending thoughts and prayers to farmers all over the country
who continue to suffer from intense heat and dry weather. We received a small rain earlier
this week which helped green up a few fields slightly, but are ready for more!
Does the
paleo diet work? Consumer studies have ranked the paleo/primal way of eating towards the
bottom of their effectiveness studies - worried that it cuts out an entire food group and scared of
all the red meat involved. We came across a very interesting organization this week - the
Ancestral
Weight Loss Registry has over 1,200 participants so far and needs more! They are already
releasing very
interesting results from studies thus far, and these results are coming from
consumers just like you. We learned about what demographics are trying the paleo lifestyle,
the average amount of weight gained or lost, as well as many other interesting side effects of a
low-carb diet.
Signing up is easy and will help further their studies and educate more
consumers on the results of a low-carb/paleo/primal lifestyle.
One of our summer
favorites is
on sale this week - the
Beef Back Rib bundle contains 2-3 thick slabs of
bone-in ribs. Some of our favorite celebrity chefs have made masterpieces with this cut:
The Food-Lover's Kitchen slow-cooked them while
The Domestic Man made
them Memphis-style. If you've got a winning recipe we'd love to hear about it!
Get
creative in the kitchen this month with help from our newest
feature chef - Cindy Anschutz from
Cindy's
Table. After being diagnosed with high cholesterol Cindy converted to a Paleo diet, but as
an Italian she missed pasta and bread! She has learned to incorporate her Italian flare into
paleo dishes for some extraordinary results - check out her
recipe page for some tasty examples, and visit her
blog for
more recipe ideas.
Coming Up: the next
Grassfed Exchange will be held September 20-22 in Norfolk, NE. This is an
excellent opportunity to meet with some of the leaders in the grass-fed industry. This event
brings producers and consumers together to exchange ideas and work together to improve the grass-fed
industry. For more information visit their
website or follow them on
Facebook for the latest updates and seminar information.
Also - this
week is the
Second Annual Ancestral Health Symposium, being held
on the Harvard campus in Cambridge, MA. We were lucky to be at the inaugural event last year
which turned out to be a sold-out show, and this year is no exception. If you would like
tickets, we suggest you sign up on the
wait list, otherwise
banquet tickets are still available for Thursday evening. If you will be
in the area, you won't want to miss it, the symposium is one of the best gatherings of health
experts in the country.
Some of our best-selling cuts are back in stock this week.
If you've been waiting for
Sandwich Steaks,
Pet Burger,
Marrow Bones,
Beef Tallow,
Sugar-Free Beef Bacon or
Sugar-Free Pork Bacon and
Bacon Ends now is a good time to stock up!
Warm
Regards,
John, Lee Ann, Tressa, Jennifer, Amanda and Laura on behalf of the farm
families of US Wellness Meats.
Toll Free: (877) 383-0051
Direct Line: (573) 767-9040
Fax: (573) 767-5475
   
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Breaking News
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Restocked This Week:
15% Discount Code Available!
- Read Dr. Al Sears'
article below
- Find 3-red letter code word spelled in order in
article
- Code active Sunday through Tuesday this week
- Applies to any order under 40 lbs
- Excludes any sale items, steak bundles, bulk boxes, volume discounts, gift
certificates
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Dr. Al Sears,
M.D. |
Your 93,000-Mile-Long
Organ
By: Al
Sears, MD
Dear
Health-Conscious Reader,
Today I want to show you an important way to improve your health
and protect you against a problem we've created in the modern world.
When we cook our
food, it creates a byproduct called advanced glycation end products, or AGEs, that we're not exactly
built for.
But you can compensate for them with some natural solutions that will help
you:
- Keep your arteries supple and strong
- Maintain endothelial function
- Have healthy blood pressure
- Give your body the strongest antioxidant protection
possible
- Prevent the buildup of bodily toxins
- Lower inflammation and prevent diseases like
diabetes and atherosclerosis
AGEs occur when a sugar attaches itself to a protein or
fat. Sometimes this happens when you "brown" food - like when you caramelize vegetables on the
stove, or get a "golden" or brown crust on baked goods. It also happens when you cook
meats for a long time, or it might happen when you brown your Christmas ham as you're cooking it
this weekend. When you eat foods with AGEs, they can gather in any number of tissues. The
basic result is that the tissue gets "stiffer." When tissues get stiffer, they don't work as they
should. This is especially true of your endothelium, the organ in your body that's more
than 93,000 miles long. The endothelium lines many tissues in your body including your veins, and is
critical to proper blood flow. AGEs block nitric oxide activity in the endothelium,
keeping your blood vessels from relaxing and flowing freely. AGEs also cause the endothelium to
produce a nasty free radical called reactive oxygen species that's very damaging to healthy cells
and tissue. A recent study looked at the endothelial dysfunction and oxidative stress
before and after a meal containing AGEs. After the meal, the people who ate the high-AGE meal had
their capillary blood flow reduced by 62%, while the ability of larger vessels to dilate decreased
by 36%.(1) AGEs have been associated with a number of diseases, especially diabetes and
atherosclerosis...
Continue Reading...
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.
______________________________________________
|
Kelley Herring
|
Prevent Skin Cancer with Food
By: Kelley Herring
Two-thirds of Americans use sunscreen to
guard against skin cancer. And we've been liberally slathering and spraying these chemicals on our
skin for decades.
But the rates of skin cancer haven't gone down. In fact, they continue
to rise.
And that includes deadly melanoma. According to the National Cancer Institute,
about 54,000 Americans are diagnosed with melanoma each year. That is triple the incidence of this
cancer from 30 years ago.
So what is to blame for the continued rise in skin cancer?
There are several factors that can account for this. And one of the most important lies in
our diet.
The Real Cause of Skin Cancer
The Standard American
diet is abundant in foods that promote free radicals. These unstable molecules can cause damage to
tissues throughout the body - including the skin. The average American's diet is also deficient in
the foods that provide antioxidant protection against these free radicals.
This is a
dietary "double whammy" that creates the perfect environment for all types of cancer - including
skin cancer.
But the good news is that you can dramatically reduce your risk of skin
cancer by modifying three key factors in your diet...
Continue Reading...
____________________________________________
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!).
Claim your free copies
here...
|
Recent Health
News
|
Good News About the Glycemic Index of
Rice
Research analysing 235 types of rice from around the world
has found its glycemic index (GI) varies from one type of rice to another with most varieties
scoring a low to medium GI.
This finding is good news because it not only means rice can
be part of a healthy diet for the average consumer, it also means people with diabetes, or at risk
of diabetes, can select the right rice to help maintain a healthy, low GI diet.
The study
found that the GI of rice ranges from a low of 48 to a high of 92, with an average of 64, and that
the GI of rice depends on the type of rice consumed.
The research team from the
International Rice Research Institute (IRRI) and CSIRO's Food Futures Flagship also identified the
key gene that determines the GI of rice, an important achievement that offers rice breeders the
opportunity to develop varieties with different GI levels to meet consumer needs. Future development
of low GI rice would also enable food manufactures to develop new, low GI food products based on
rice.
Dr. Tony Bird, CSIRO Food Futures Flagship researcher, said that low GI diets offer
a range of health benefits.
Dr. Melissa Fitzgerald, who led the IRRI team, said GI is a
measure of the relative ability of carbohydrates in foods to raise blood sugar levels after
eating.
"Understanding that different types of rice have different GI values allows rice
consumers to make informed choices about the sort of rice they want to eat," she said.
"Rice varieties like India's most widely grown rice variety, Swarna, have a low GI and varieties
like Doongara and Basmati from Australia have a medium GI."
Dr. Tony Bird, CSIRO Food
Futures Flagship researcher, said that low GI diets offer a range of health benefits.
"Low GI diets can reduce the likelihood of developing Type 2 diabetes, and are also useful for
helping diabetics better manage their condition," he said.
"This is good news for
diabetics and people at risk of diabetes who are trying to control their condition through diet, as
it means they can select the right rice to help maintain a healthy, low GI diet."
Low GI
foods are those measured 55 and less, medium GI are those measured between 56 and 69, while high GI
measures 70 and above.
When food is measured to have a 'high GI', it means it is easily
digested and absorbed by the body, which often results in fluctuations in blood sugar levels that
can increase chances of getting diabetes, and make management of Type 2 diabetes difficult.
Conversely, foods with low GI are those that have slow digestion and absorption rates in the body,
causing a gradual and sustained release of sugar into the blood, which has been proven beneficial to
health, including reducing the chances of developing diabetes.
CSIRO Australia. "Good news about the glycemic index of rice."
ScienceDaily, 8 Jul. 2012. Web. 30 Jul. 2012. |
Athlete Corner - Scott Mendelson Q&A
|
 How to Burn 20 pounds of Fat in 8 Weeks or Less and Keep it
Off Forever!
By:
Scott Mendelson
Scott,
I
have been successful losing body fat before, but it always comes back within a few months. I
need a plan that will allow me to lose 20 pounds fast, but keep it off and from all that I have read
you are the guy to talk to! What do you suggest for training with limited equipment in my
basement when I cannot get to the gym?
Ben
________________________________________________
Ben,
Rapid
fat loss and long-term success requires a multi-phased nutrition strategy to address specific
periods of time. Why go through all of the effort to lose body fat, just to have it pile back
on very quickly? Do not get caught up in body weight and read this
recent blog to learn why tracking body fat percentage is much more
useful towards your long term goals. A very high percentage of people who lose some body fat put it
back on within 60 days. This typically takes place when the wrong strategies were put into place
leaving the metabolism very sluggish and causing a quick a rebound of body fat, even when the period
following the fat loss effort is not full of junk.
Modified Fasts for Rapid Fat Loss
The
KISS Rapid fat loss program is the ticket to a long term lean body with great energy for several
reasons. Not only does the plan work quickly to burn fat, but it can be easily implemented
over a long period of time and modified based on your goals. For example, you can skip
breakfast on certain days to create a 12-15 hour fast status starting after dinner the night before,
to burn fat like crazy! While this is great for fat burning, it does not need to be done seven
days a week.
Cut Out Night Time Snacks to Kick Off the Fast!
No
snacking after dinner is a good habit in general for those wanting to lose body fat and the period
of time while you are sleeping does not require any food. You should drink water during this
time period as that should never be limited in any way. Most of my clients do not have a
big appetite in the morning, allowing a cup of coffee or tea to be very satisfying to carry them
until the first meal at lunch or mid-morning. This type of schedule is ideal for people
training in the afternoon or evening. A morning exercise routine requires different meal
timing...
Continue
Reading...
_____________________________________________
Email Scott@infinityfitness.com to discuss your situation and goals 7 days per
week. Ask for the KISS Rapid Fat Loss Plan, Belly Fat Slashing Special Report, and the
Ultimate Fat Burning Tools. Check out our
new blog
for great tips, articles, videos and more!
____________________________________________
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
2010
This 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.
 |
| Customer Feedback |
Hello,
My name is Brent and I am a new customer. I placed my first
order several weeks ago. The
filet's were excellent, the
burgers were huge and the
beef bites were awesome! But the nicest surprise and most
sentimental to me was the
braunschweiger! My dad used to make us chicken liver
sandwiches as kids all the time. I haven't eaten the traditional chicken liver in a long time
because of how bad it was for you. Now that there is a healthy alternative, I can relive those
memories again. My dad passed away in February after an eight month fight with leukemia.
Every time I have a slice of your
chicken braunschweiger it brings back great memories. I will
be placing my next order again soon!
Thank you,
Brent B.
Chicago, IL
|
| Recipe Corner | |
Mixed Seafood
Paella
Ingredients (Serves 4):
- 1.5 cups chicken broth
- 1 cup clam stock (use all chicken broth if you omit
seafood)
- 6 littleneck clams, scrubbed
clean
- 6 mussels, scrubbed clean
- 1/2 pound
jumbo shrimp, peeled and deveined
- 2 tablespoons
extra virgin olive
oil
- 6 ounces
chorizo
sausage, casing removed and crumbled (homemade or nitrate free)
- 2
chicken thighs, cubed (boneless and
skinless)
- 1 medium yellow onion,
chopped
- 2 cloves garlic, minced
- 2 roma tomatoes, chopped
- 2 teaspoons sea salt
- 1
teaspoon saffron threads
- 1/4 teaspoon smoked
paprika
- 1/4 teaspoon cracked
pepper
- 1 head cauliflower (about 4 cups
chopped)
- 1/4 cup fresh parsley
- lemon wedges for garnish
Directions:
- Place the
cauliflower floretts in a blender or food processor, and chop finely until it resembles short-grain
rice. Set off to the side.
- Combine the chicken stock and clam juice in a saucepan set
over medium heat. Keep warm while you cook the meat.
- Heat 1 tablespoon olive oil in a large skillet
over medium-high heat. Add the chicken pieces and sausage. Cook for 5 minutes, stirring occasionally
to brown the chicken on all sides.
- Add the remaining 1 tablespoon of oil, onion, garlic,
tomatoes, salt, paprika, pepper, and saffron. Continue to sauté for another 7 minutes until the
onions have softened.
- Pour 3/4 cup of the broth mixture into the skillet, stirring to scrape up the
browned bits from the bottom of the skillet. Stir in the riced cauliflower and simmer for 15
minutes.
- Bring the remaining broth to a boil, then add the clams and mussels. Cover and cook for 6-7
minutes, until the shells have opened up. Discard any that haven't opened. Remove the shellfish with
a slotted spoon and set aside. Add the shrimp to the pan and cook for 2-3 minutes, until pink. Set
aside with the shellfish.
- When the cauliflower is tender and most of the juices have evaporated, nestle
the shrimp, clams, and mussels into the paella. Cook for another 10 minutes then remove from the
heat. Let the paella stand for 10 minutes before serving.
- Sprinkle the parsley over the top and serve
each dish with a lemon wedge. Paella is best with a squeeze of fresh lemon right before
eating.
- Enjoy!
___________________________________
Recipe and photo compliments of our former
feature chef Danielle Walker at
Against All Grain. For more amazing grain-free recipes and photos be sure
to visit her
recipe page and
website! 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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US Wellness
Cattle - Southern Alabama
|
US Wellness cattle escaping the Midwest heat and
enjoying Gulf Shore grazing, along with some friendly cattle egrets!
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| Purchasing
Information |
Order Minimums
- All orders must weigh at least 7 pounds in
order to ship, to ensure everything stays frozen during transit.
- $75 minimum purchase requirement, since we have
built the cost of shipping into the price of each product.
- You will never be charged extra for shipping.
- There is
a $7.50 handling fee upon checkout.
- The South Carolina Chicken Bundles, Olive Oil and cookbooks 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 - Receive a $25 discount for every 40 pounds 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 pound interval will yield the discount - for example,
order 80 pounds and we'll take $50 off!
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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.
________________________________________________ &nbs
p; 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: |
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