The Wellness Blog

Be Smart – Eat Real Food to Keep Your Brain Sharp for Life

Fri, 14 Jun 2013 16:31:00 GMT

By: Deane Alban, BeBrainFit.com

The human brain has been called the most complex structure on planet Earth. Although it weighs in at only 3 pounds it uses approximately 20% of the oxygen and 25% of the calories you consume making it a very hungry organ. After all, there should be a lot going on up there!

Since the brain uses a disproportionate amount of energy, it's vital you give it the best food you can find to meet its nutritional needs, and that means eating real food.

How Your Brain Gets Rusty

Free radicals are unattached oxygen molecules that attack your cells much in the same way that oxygen attacks metal, causing it to rust. They trigger inflammation which is a major cause of aging. They even attack your cells down to the level of their DNA. Your brain is highly susceptible to free radical damage because it uses so much oxygen.

What goes on in your brain is not dissimilar to what happens when an old car rusts. When you can’t remember how to do something and you say you are “rusty” at it, you're actually closer to the truth than you realize!

Antioxidants render free radicals harmless. You get antioxidants almost exclusively from fruits and vegetables with all kinds of berries at the top of the list.

All vegetables are good for you, but some specific types of vegetables are best for your brain.

Cruciferous vegetables contain brain-protecting carotenoids, and sulforaphane, a sulphur-based phytonutrient that can heal brain inflammation.

Colorful vegetables include all types of peppers, beets, and carrots. Peppers are high in vitamin C, antioxidants, and phytonutrients such as beta carotene and capsaicin which improves circulation to the brain. Carrots contain a whopping 490 different phytonutrients!

Starchy vegetables include potatoes, sweet potatoes, yams, pumpkin, carrots, beets, and winter squash. They are high in fiber and brain-healthy complex carbohydrates, so are particularly helpful at keeping your blood sugar level. Since your brain can’t store glucose, it needs a steady supply of energy and starchy vegetables provide this quite effectively.

Other excellent antioxidant sources are foods such as the widely loved trio of green tea, red wine, and dark chocolate.

The Hidden Omega-3 Epidemic

There is a hidden epidemic of omega-3 essential fatty acids that affects 99% of the population.

The Harvard School of Public Health states that essential fatty acid deficiencies cause up to 96,000 preventable deaths per year. Omega-3s also happen to be one of the top nutrients your brain needs to function at its best, too.

Omega-3s build brain cell membranes, reduce inflammation, and increase brain-derived neurotropic factor (BDNF) a protein stimulates the formation of new brain cells and neural connections.Omega-3s have been found to slow down cellular aging at the chromosome level.

Memory loss, depression, mood swings, dementia, Alzheimer’s disease, and attention deficit disorder have all been found to improve with omega-3 supplementation.

Our ancestors got omega-3s from the game they hunted, the wild fish they caught, and the plants they foraged. Few of us consume many truly wild foods so omega-3s are in short supply in the modern diet.

But grass-fed animals such as beef, lamb, and bison, free-range eggs, and wild-caught salmon are still reliable sources of omega-3s. Grain raised/feed lot animals have significantly lower levels of omega-3s, but are high in pro-inflammatory omega-6 fatty acids instead. Chronic inflammation is a contributor to seven of the top ten causes of death including stroke and Alzheimer’s.

Salmon is widely touted as "brain food", but only if it's wild-caught! Wild salmon gets their omega-3s from the plankton and small crustaceans they eat. Farm-raised salmon are fed fish feed made from “undesirable” fish and “chicken pellets”. Chicken pellets are made from chicken parts of all kinds including feathers, beaks and even chicken poop!

Eat Real Food

The best way to get the nutrients your brain needs is to eat real, not processed food, and get your food from reliable sources.

Buy fresh produce at farmers markets, co-ops, and local food producers as much as possible. Obtain your meat and seafood from a reputable source, like US Wellness Meats.

Giving your brain the nutrients it needs is one of the best things you can do to improve your overall quality of your life. Eating with your brain in mind can improve your mood, your memory, and your ability to make better decisions now and lower your risk of serious mental decline in the future.

REFERENCES

1. "Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health" by William David, MD (Rodale Press)

2. "Extra Virginity: The Sublime and Scandalous World of Olive Oil" by Tom Mueller (W.W. Norton & Company, Inc.)

3. Mayo Clinic (2006, October 12). Mayo Clinic Discovers Potential Link Between Celiac Disease And Cognitive Decline. ScienceDaily.

4. Danaei G, Ding EL, Mozaffarian D, Taylor B, Rehm J, et al. (2009) The Preventable Causes of Death in the United States: Comparative Risk Assessment of Dietary, Lifestyle, and Metabolic Risk Factors. PLoS Med 6(4): e1000058. doi:10.1371/journal.pmed.1000058

5. Farzaneh-Far R, Lin J, Epel ES, Harris WS, Blackburn EH, Whooley MA. Association of Marine Omega-3 Fatty Acid Levels With Telomeric Aging in Patients With Coronary Heart Disease. JAMA. 2010;303(3):250-257. doi:10.1001/jama.2009.2008

6. Centers for Disease Control and Prevention 2011; Bastard et al. 2006; Cao 2011, Jha et al. 2009; Ferrucci et al. 2010; Glorieux et al. 2009; Kundu et al. 2008; Murphy 2012; Singh et al. 2011

Deane Alban is co-founder of BeBrainFit.com and author of Brain Gold: The Anti-Alzheimer’s, Anti-Aging Guide for Your Brain - a powerful but simple brain rejuvenation program to stop premature brain aging and end memory loss and brain fog. If staying mentally sharp for life is a top priority for you, get her free newsletter "Brain Builder", and download a free excerpt of Brain Gold here.

Griddle and Grub Giveaway!

Fri, 07 Jun 2013 13:12:00 GMT

We’re kicking off this summer with another giveaway. We all know that breakfast is the most important meal of the day. This time we’ve created a breakfast bundle that’s sure to kick start your day. We’ve paired all of our sugar-free favorites with a Lodge Cast Iron Iron Griddle.

Reversible Pro Grid Iron Griddle and USWM Sugar-Free Breakfast Favorites (Valued at $150):

- Pork Bacon

- Pork Breakfast Sausage

- Beef Sandwich Steaks

- Beef Breakfast Sliders (Italian and Polish)

- Beef Organ Sausages (Liverwurst and Braunschweiger)

Winner will be announced on Thursday, June 13th. Please enter via the widget:

a Rafflecopter giveaway

Who's Afraid of a Little Fat?

Wed, 05 Jun 2013 19:57:00 GMT

By: Dr. Al Sears, MD

When I was little, my grandmother’s kitchen was the place to be on Sunday afternoons. That’s when she used to bake pies. She would trim the edges and I got to eat some of the delicious leftovers. Her crusts were second to none.

What was her secret? Homemade pig lard. Good old-fashioned lard is one of the most natural fats. In its unpolluted, unadulterated form it’s also one of the healthiest fats you can eat.

This goes against everything we’ve been told for fifty years. In fact, the diet dictocrats are doing everything they can to ban natural fat from your food because they say it causes heart disease.

Why would they do that? Because natural is not “proprietary.” By proprietary I mean something that they manufacture, patent, trademark, corner the market and sell it to you at a huge profit.

They do this with synthetic fat substitutes…but even before they created synthetic fats they were trying to tell you fat was bad for you. Because carbohydrates are easier to produce cheaply.

Fats in nature have a fixed cost. But carbohydrates…you can grow them in huge quantities, get the government to subsidize and pay you for growing them, and sell them for cheaper than dirt.

That’s what attracted the big food manufacturers to carbohydrate. For example, there’s only about 20 cents worth of wheat in a $4 box of Wheaties. A loaf of white bread has around 15 cents worth of wheat. Peanut butter has maybe 35 cents worth of peanuts.

With fat, it’s hard to make a 5,000% profit like you can selling a box of cereal.

It’s hard to keep perspective with such intense, widespread and effective marketing. I’ve devoted much of my professional career to this subject. I’ve read scores of books on nutrition, I’ve attended multiple conferences and I’m a certified clinical nutritionist. Yet their disinformation campaign is still overwhelming, even to me.

But before you start writing to me telling me how ignorant I am, Let me give you three reasons why telling you not to eat fat anymore is a bad idea. Then I’ll show you the best places to get the healthiest fats.

Reason 1: Fat is one of our three macronutrients.

You need this nutrient to give you energy, maintain your body temperature, transport nutrients, and build a faster brain.

Fat is so important that if your body senses you’re starving, it does everything it can to preserve your fat stores.

Reason 2: We eat less fat than our ancestors and our heart disease rates keep going up.

Reason 3: Saturated fats are a natural part of your diet and they don’t raise your risk of heart disease.

Take a look at the science that backs me up on this.

Contributors to the American Journal of Clinical Nutrition did a review of 21 studies and found no evidence that eating less saturated fat lowers your risk of heart disease.(1)

In fact, one study found the opposite. It followed 235 women for over three years and the more saturated fat they ate, the less their arteries got clogged. The women who ate more processed fake fats had the worst progression of atherosclerosis, especially when eating carbs and a lot of high glycemic index foods.(2)

This was backed up by another study that found almost the exact same thing. More saturated fat meant less heart disease.(3)

I tell patients who come to my clinic that I recommend eating as many different natural foods as possible to get the widest variety of healthy fats. You should get at least 50% of your fat from saturated fats.

Here’s a chart I use to give you an idea of which foods have more of the “good” saturated and monounsaturated fats and which have man-made trans-fats:

Fat 1 TBS	Saturated Fat (grams)	Monounsaturated Fat (grams)	Polyunsaturated Fat (grams)	Trans Fats
Lard	5.0	5.8	1.4	0.0
Butter	7.2	3.3	0.5	0.0
Margarine (stick)	1.6	4.2	2.4	3.0
Vegetable Shortening	3.2	5.7	3.3	1.7
Olive Oil	1.8	10.0	1.2	0.0
Beef Tallow	6.4	5.4	0.5	0.0
Flaxseed Oil	1.3	2.5	10.2	0.0
Corn Oil	1.7	3.3	8.0	0.0

Also, remember:

If you want to try lard, you should get it from natural sources. The lard sold in most grocery stores is typically hydrogenated to give it a longer shelf life. It’s not the real stuff. One rule of thumb: If it’s not refrigerated, you don’t want it.
Other good food sources of healthy, natural fats are eggs and nuts.
Coconuts have two unique fats – lauric and cupric acid – that are among the heart-healthiest from any food.
Stearic acid, which is found in beef and pork, skinless chicken, olive oil, cheese, and chocolate, is one of many saturated fatty acids found in food. Other healthy fats include lauric, myristic and palmitic acids.

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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.

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Resources:

1. Siri-Tarino P, Sun Q, Hu F, Krauss R. “Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease.” Am J Clin Nutr. 2010 Mar;91(3):535-46.
2. Mozaffarian D, Rimm E, Herrington D. “Dietary fats, carbohydrate, and progression of coronary atherosclerosis in postmenopausal women.” Am J Clin Nutr. 2004 Nov;80(5):1175-84.
3. Griel A, Kris-Etherton P. “Beyond saturated fat: the importance of the dietary fatty acid profile on cardiovascular disease.” Nutr Rev. 2006 May;64(5 Pt 1):257-62.

The Sneaky Snack That’s Harming Your Kids

Wed, 05 Jun 2013 19:54:00 GMT

By: Kelley Herring, Healing Gourmet

If you have children, you already know about the endless array of packaged snacks available these days. And while most parents know that “cheesy fish” crackers and electric blue drinks are unhealthy options, there’s one snack that touts itself as a way to get more servings of fruits and vegetables…

Fruit leathers.

With their healthy halo and claims of providing “half a serving of fruit” in each leather, many parents buy into the healthy appeal of these snacks.

But the truth is, fruit leathers are not much better than candy bars when it comes to nutrition.

In fact, a single serving contains up to 14 grams of sugar (often in the form of corn syrup) and provides no protein or healthy fat. The result is a snack that will neither satisfy your child’s hunger, nor fulfill their need for nutrition. Rather, it is a food that encourages cravings for sweets, promotes blood sugar imbalances and could even set the stage for childhood diabetes and obesity.

Tasty Snack… Or Toxic Treat?

Just as concerning as the sugar content is the fact that fruit leathers are typically made from fruits that are the most contaminated with pesticides – including apples, grapes, raspberries, cherries and strawberries.

Because children are still growing - and consume more pesticide residue than adults relative to their body weight – they are especially prone to the health risks of these chemicals.

In my previous article in this newsletter, you learned that pesticides have been linked to some of the most prevalent and serious health issues affecting our children, including:

ADHD: Children with higher levels of organophosphate pesticide metabolites in their blood were twice as likely to be diagnosed with ADHD.

Allergies: People exposed to high levels of dichlorophenol (a breakdown product of an herbicide) and chlorine (found in tap water) were more likely to have allergies to milk, eggs, seafood, and peanuts.

Autism: A study published in Environmental Health Perspectives found that children were six times more likely to be diagnosed with autism if their mothers had spent their early pregnancy in homes within 500 meters of fields with the highest levels of organophosphate application, compared to those not living near agricultural fields.

More concerning is that 94% of children tested in a recent study had detectable levels of pesticides in their urine.

"Exposure is practically ubiquitous. We're all exposed," said Maryse Bouchard of the University of Montreal, lead author of a study on pesticides and ADHD.

But here’s the good news…

According to an Emory University study, when kids switched to organically-grown fruits and vegetables, their urine levels of pesticide compounds dropped to zero or close to zero.

Today, I’m going to share a simple recipe that will allow your kids to enjoy fruit snacks that are low in sugar, high in antioxidant nutrients and free from pesticides and artificial ingredients.

Another benefit? These fruit snacks are far less expensive than the subpar store-bought varieties!

Lemon-Raspberry Gummy Fruit Snacks (Pesticide-Free and Protein-Packed)

Using organic frozen berries and pure gelatin from grass-fed cows, these simple and delicious fruit treats are quick to whip up. Experiment with a variety of berries and citrus juices to suit your little one’s (and your own!) taste.

Ingredients
•   2/3 cup organic lemon juice (fresh or bottled from Santa Cruz or Lakewood)
•   1 ½ cups organic frozen raspberries (try Cascadian Farm)
•   5 Tbsp. grass-fed gelatin (try Great Lakes)
•   10-15 drops organic liquid stevia (to taste)

Instructions:

1.   Add lemon juice and raspberries to a medium saucepan. Heat over medium heat.
2.   Cook, stirring until simmering. Let cool slightly.
3.   Pour the mixture into a blender (preferably a VitaMix or Blendtec) and blend until smooth. (NOTE: Raspberry seeds contain powerful phytonutrients that are liberated with high speed blending)
4.   Add the gelatin and blend to combine fully. Adjust sweetness with stevia.
5.   Pour gelatin-berry mixture into a 9x9 glass dish or candy molds. Refrigerate for 45 minutes to an hour.
6.   Store in an airtight container in the refrigerator for up to one week.
When it comes to keeping your family healthy, making small changes like this one will pay big dividends in your child’s long term health and your peace of mind.

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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!). Claim your free copies here...
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REFERENCES

1.   Chensheng Lu, Kathryn Toepel, Rene Irish, Richard A. Fenske, Dana B. Barr, and Roberto Bravo. Organic Diets Significantly Lower Children’s Dietary Exposure to Organophosphorus Pesticides. Environ Health Perspect. 2006 February; 114(2): 260–263.
2.   Soldin OP, Nsouly-Maktabi H, Genkinger JM, Loffredo CA, Ortega-Garcia JA, Colantino D, Barr DB, Luban NL, Shad AT, Nelson D. Pediatric acute lymphoblastic leukemia and exposure to pesticides. Ther Drug Monit. 2009;31:495-501.
3.   Maryse F. Bouchard, David C. Bellinger, Robert O. Wright, and Marc G. Weisskopf. Attention-Deficit/Hyperactivity Disorder and Urinary Metabolites of Organophosphate Pesticides. Pediatrics, 2010.
4.   Eder W, Ege MJ, von Mutius E. The asthma epidemic. N Engl J Med. 2006;355:2226–2235
5.   Elina Jerschow, MD, Aileen P. McGinn, PhD, Gabriele de Vos, MD, MSc, Natalia Vernon, MD, Sunit Jariwala, MD, Golda Hudes, MD, PhD, David Rosenstreich, MD. Dichlorophenol-containing pesticides and allergies: results from the US National Health and Nutrition Examination Survey 2005-2006. Annals of Allergy, Asthma & Immunology. Volume 109, Issue 6 , Pages 420-425 , December 2012
6.   Roberts, EM et al. 2007. Maternal residence near agricultural pesticide applications and autism spectrum disorders among children in the California Central Valley. Environmental Health Perspectives. 115(10):1482-1489
7.   The National Research Council (NRC) report: Pesticides in the Diets of Infants and Children
8.   Curl CL, Fenske RA, Elgethun K. Organophosphorus pesticide exposure of urban and suburban pre-school children with organic and conventional diets. Environ Health Perspect. 2003;111:377–382.
9.   Fenske RA, Kedan G, Lu C, Fisker-Andersen JA, Curl CL. Assessment of organophosphorus pesticide exposures in the diets of preschool children in Washington State. J Expo Anal Environ Epidemiol. 2002;12:21–28.
10.   Flower KB, Hoppin JA, Lynch CF, Blair A, Knott C, Shore DL, et al. Cancer risk and parental pesticide application in children of Agricultural Health Study participants. Environ Health Perspect. 2004;112:631–635.

Beef Cheeks in the Style of Corsica

Mon, 03 Jun 2013 15:05:00 GMT

Most Americans have never tasted beef cheeks, a very traditional cut that has long been popular in Europe. Most Americans are really missing out. This just might be the most gelatinous meat of all, and has a deep beefy flavor. The gelatin melts into a soft substance that has an unusual but pleasant texture that contrasts perfectly with the tender, deeply flavored meat. Europeans nearly always cook this cut a long time, until it is meltingly tender. I have never had meat so tender. And the flavor and texture make this cut a treasure.

Corsica, an island in the Mediterranean best known as the birthplace of Napoleon Bonaparte, has a wonderful cuisine of its own, making great use out of the herbs that grow on the island. These flavors go perfectly with beef cheeks.

Serves 4.

INGREDIENTS

2 (1 pound packages) U.S. Wellness Meats grassfed beef cheeks

3 tablespoons U.S. Wellness Meats beef tallow

1 large organic yellow onion, sliced

4 medium organic carrots, cut into 1-inch chunks

3 cloves organic garlic, roughly chopped

1 sprig fresh organic rosemary

4 branches fresh organic thyme

4 imported bay leaves, left whole

4 medium organic tomatoes, cut into 1-inch chunks

1 tablespoon Red Boat fish sauce, (you could use another brand, but Red Boat is by far the best)

1 cup red wine, (I use inexpensive Merlot from Trader Joes)

DIRECTIONS

Melt the beef tallow in a large casserole over medium heat. When the tallow is hot and bubbly, brown the beef cheeks on both sides over medium heat until they have a nice brown color. Do not crowd the pieces or they will steam rather than brown. You may need to do this in 2 or 3 batches, depending on the size of your casserole. Remove the pieces to a plate as they brown. Preheat the oven to 250 degrees.
When all the meat has been browned and removed from the casserole, add the onions and carrots. Cook at medium heat for five minutes, stirring occasionally.
Add the garlic, rosemary, thyme, bay leaves, tomatoes, fish sauce, and wine to the casserole. Mix well. Add the meat, and mix with the other ingredients. Cover the casserole and place it in the oven. Cook for 2 1/2 hours, or until the meat is so tender that a fork goes in and out easily. Serve and enjoy the wonderful flavors and gravy.

Stanley Fishman is a cookbook author and blogger who is an expert on cooking grassfed meat. Stanley uses traditional flavor combinations and cooking methods to make the cooking of grassfed meat easy, delicious, and tender. Stanley has written two cookbooks that make it easy to cook grassfed meat —Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat and Tender Grassfed Barbecue: Traditional, Primal and Paleo. Stanley blogs about real food and the cooking of grassfed meat at his blog Tendergrassfedmeat.com.

The Superfood Fish You Should Be Eating

Thu, 23 May 2013 14:45:00 GMT

By: Kelley Herring, Healing Gourmet

For decades, fish has been called the “ultimate brain food” and “the perfect protein”. It has been touted by cardiologists and fitness gurus alike as one of the healthiest foods you can eat.

But the truth is a bit murkier.

In fact, these days, eating most kinds of fish will do more harm than good when it comes to your health.

The Farm-Raised Bait and Switch

It is estimated that up to 80 percent of the fish consumed in the United States is farm-raised. While this brings more fish to market at an affordable price, farm-raised fish is a highly concentrated source of harmful pollutants.

Some of the most dangerous of these include cancer-causing PCBs (often found at levels far exceeding those deemed “acceptable” by the FDA). Antibiotic residues are also more concentrated in fish than any other form of conventional livestock.

And because most farmed fish are raised on a diet of corn, soy and grain, they contain high levels of inflammation-promoting omega-6 fats and much lower levels of health-promoting omega-3s than their wild counterparts.

But wild fish isn’t without its own issues…

Is All Wild Fish “Safe”?

Larger fish (like tuna, swordfish and grouper) can contain dangerously high levels of mercury and other environmental contaminants. These pollutants bio-accumulate, building up over the fish’s lifespan.

These contaminants then get lodged in our bodies and brains. And they can cause a wide variety of negative health effects – ranging from depression to neurological diseases.

But the good news is that there is a healthy and delicious option that is sustainable and extremely low in environmental contaminants…

Atlantic mackerel!

The Big Benefits of Little Fish

When most people think of getting more healthy omega-3 fats in their diet, smaller fish - like Atlantic mackerel, herring, sardines and anchovies - are often overshadowed by more popular options like wild salmon.

But these little fish are a big source of nutrition!

In addition to being high in protein and healthy fats, the Nutrient Data Laboratory at the USDA shows that a five-ounce serving of Atlantic mackerel contains:

More than four times the vitamin B12 of wild salmon (27 mcg versus 6 mcg in 5-oz. wild salmon)
Almost as much iron as steak (2.22 versus 3 mg in a 5-oz. steak)
More potassium than a banana (568 mg potassium versus 422 mg in a banana)
Nearly triple the selenium of chicken breast (73 mcg versus 26 mcg in 5-oz chicken breast)

A five-ounce serving of Atlantic mackerel also provides 990 mg of DHA omega-3 and 714 mg of EPA omega-3 - roughly as much as you find in common supplements.

Another benefit: Atlantic mackerel is one of the best food sources of CoQ10 - a vital antioxidant that helps your body produce energy (and prevent heart disease). And enjoying these little fish will provide you with approximately 9.4 mg per five-ounce serving!

Because of their small size and short lifecycle, Atlantic mackerel are a low contaminant, highly sustainable seafood source that you can feel good about enjoying regularly.

But a few words of caution:

Be sure you are choosing Atlantic mackerel (Scomber colias). King mackerel and Spanish mackerel are much larger fish and should be avoided due to contaminant concerns.
Choose Atlantic mackerel that is packaged in PET-lined cans like those offered by Vital Choice through U.S. Wellness Meats.

Try adding these healthy little fish to salads and antipasto appetizers savor them with grain-free crackers and a slice of cheese… or eat them right out of the can. Your reward will be a tasty, portable and inexpensive source of power-packed nutrition to keep your body fueled with vital nutrients for lifelong health.

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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!). Claim your free copies here...

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REFERENCES
1.   USDA Nutrient Data Laboratory.
2.   Ronald A. Hites, Jeffery A. Foran, David O. Carpenter, M. Coreen Hamilton, Barbara A. Knuth, Steven J. Schwager. Global Assessment of Organic Contaminants in Farmed Salmon. Science 9 January 2004: Vol. 303 no. 5655 pp. 226-229 DOI: 10.1126/science.1091447
3.   Ronald A. Hites, Jeffery A. Foran, David O. Carpenter, M. Coreen Hamilton, Barbara A. Knuth, Steven J. Schwager. Global Assessment of Organic Contaminants in Farmed Salmon. Science 9 January 2004: Vol. 303 no. 5655 pp. 226-229 DOI: 10.1126/science.1091447
4.   Lymbery, P. CIWF Trust report, "In Too Deep - The Welfare of Intensively Farmed Fish" (2002)
5.   EWG. PCBs in Farmed Salmon. Jane Houlihan. July 2003.
6.   Miyazaki,W., Iwasaki, T. Takeshita, A. Polychlorinated Biphenyls Suppress Thyroid Hormone Receptor-mediated Transcription through a Novel Mechanism J. Biol. Chem. 2004 279: 18195-18202. First Published on February 25, 2004, doi:10.1074/jbc.M310531200
7.   Schantz, SL., Widholm, JJ and Rice, DC. 2003. Effects of PCB exposure on neuropsychological function in children. Environ Health Perspect 111 (3): 357-576.
8.   Import Alert: Government Fails Consumers, Falls Short on Seafood Inspections. Food and Water Watch. May 30th, 2007
9.   In China, Farming Fish in Toxic Waters: http://www.nytimes.com/2007/12/15/world/asia/15fish.html?_r=1

Private Jets and Statin Drugs

Thu, 23 May 2013 14:28:00 GMT

By: Dr. Al Sears, MD

“Everybody I know in my age group is on statins.”

For a minute I felt like I was having statin drug-induced pain just hearing that.

My friend T.M. is approaching 50 years old, and he’s a very successful guy. He’s CEO of a publicly traded company, and another one he invested in just went public.

Most of his friends and colleagues are very smart and successful businessmen with private jets and all of that. And T.M.’s been reading and sharing with them my advisories on how bad these statin drugs are for you for ten years.

I was having lunch with him to catch up now that I’m back from Africa, and here he was telling me, “All my friends take statins. Every one of them.”

This is why I keep talking about the dangers of statin drugs. I’ve talked about it many times to many different groups of people all around the world, but I can’t stop.

Especially since it seems like every week they discover a new danger from statin drugs.

First it was nerve pain, melting muscles, and heart failure. Then people on statins started to develop symptoms of neurological diseases like ALS (Lou Gehrig’s Disease).(1) People on statins are also at risk for Parkinson’s, since the disease is associated with very low cholesterol levels.(2)

We already knew that statins cause memory loss. Hundreds of cases of statin-induced memory loss have been reported to MedWatch, the FDA’s system for filing adverse drug events.

They’ve tried to pass off statins as a treatment for Alzheimer’s. But a recent pilot study found that taking statins worsens brain function for Alzheimer’s patients, too.(3)

And just a little while ago drugmakers had to amend the “label” on the drugs so they warn you in black and white that liver damage, memory loss and confusion, and diabetes are side effects of statins.

And did you know that statin drugs may promote cancer? Having too little cholesterol increases your risk for cancer. In one study, researchers found one extra case of cancer per 1,000 people who had the lowest levels of LDL, the so-called “bad” cholesterol, compared to patients with higher LDL levels.(4)

The prestigious Journal of the American Medical Association did an investigation and found that the original studies on statins found them to be cancer-causing in animal tests. The authors wrote that cholesterols lowering drug treatment, especially with statins, “should be avoided.”

Yet the statin drug industry is still booming. People are still getting sick, and doctors and the pharmaceutical companies are still putting people at risk for the worst kinds of pain and disease.

The simple truth is you don’t need statin drugs because cholesterol does not cause heart disease. Cholesterol is a good thing. I want you to have cholesterol. You need it. Life without cholesterol is miserable. You will be weak, slow, frail, and impotent.

Another prestigious medical journal The Lancet, did a study that looked at 724 people and followed them for 10 years. Those with higher cholesterol had a lower chance of dying from any adverse cause. (6)

If you want to live a long, healthy life, stay away from Statin drugs. Just stop taking them.

Instead of lowering cholesterol, I want you to increase it. Remember the Framingham Heart Study? It’s one of the most famous and well-respected studies ever done. It shows that all you have to do is raise your HDL high enough and you’ll have almost no chance of heart disease.

How can you raise your HDL reliably and quickly?

One of the first things I pescribe to my patients who need to raise their HDL is my P.A.C.E. program. All it takes is 12 minutes a day, three times a week and you can raise your HDL dramatically.

Working out with a focus on capacity – not endurance – by using short periods of progressively intense exertion like I show you exactly how to do in my PACE Express DVD program will strengthen your heart and reliably boost HDL.

Dozens of studies have shown dramatic and significant increases in HDL for people doing “dynamic” workouts that mimic some of the features of P.A.C.E.

One study I found that looked at Navy personnel going through P.A.C.E.-like training showed that after only five days of workouts, their HDL had increased 31%.(8)

And if the study had been done using P.A.C.E., the results would have been even more dramatic.

In another study, athletes who trained for capacity like you would with P.A.C.E. had 20% higher HDL than those who trained for endurance.(9)

The best part is you don’t have to do much to start. You can walk for 45 seconds at a time, like my patient Terri L. She was able to raise her HDL 25% just by starting with that. And you can do anything you enjoy that gives your heart and lungs a challenge. Swimming, biking, stair-stepping, sprinting and elliptical machines are all good for raising HDL.

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Resources:

1. Beltowski J. "Statins and ALS: the possible role of impaired LXR signaling." Med Sci Monit. 2010 Mar;16(3):RA73-78.
2. Du G, Lewis M, Shaffer M, Chen H, Yang Q, Mailman R, Huang X. "Serum cholesterol and nigrostriatal R2* values in Parkinson’s disease." PLoS One. 2012;7(4):e35397.
3. Padala K, Padala P, McNeilly D, Geske J, Sullivan D, Potter J. "The effect of HMG-CoA reductase inhibitors on cognition in patients with Alzheimer’s dementia: a prospective withdrawal and rechallenge pilot study." Am J Geriatr Pharmacother. 2012 Oct;10(5):296-302.
4. Alsheikh-Ali A, Maddukuri P, Han H, Karas R. "Effect of the Magnitude of Lipid Lowering on Risk of Elevated Liver Enzymes, Rhabdomyolysis, and Cancer; Insights From Large Randomized Statin Trials." J Am Coll Cardiol. 2007;50(5):409-418.
5. Newman T, Hulley S. "Carcinogenicity of lipid-lowering drugs." JAMA. 1996 Jan 3;275(1):55-60.
6. Weverling-Rijnsburger AW, Blauw GJ, Lagaay AM, Knook DL, Meinders AE, Westendorp RG. “Total cholesterol and risk of mortality in the oldest old.” Lancet. 1997 Oct 18;350(9085):1119-23.
7. Castelli, W.P., “Cholesterol and lipids in the risk of coronary artery disease– the Framingham Heart Study,” Canadian Journal of Cardiology July 1998;A:5A-10A
8. Smoak, B.L., Norton, J.P., Ferguson, E.W., et al, “Changes in lipoprotein profiles during intense military training,” J. Am. Coll. Nutr. Dec. 1990;9(6):567-72
9. Chen K, Yang R. "Effects of exercise on lipid metabolism and musculoskeletal fitness in female athletes." World J Gastroenterol. 2004 Jan;10(1):122-6.

Polish Bison Pot Roast with Mushrooms

Wed, 22 May 2013 13:52:00 GMT

Few people think of Poland when they think of bison, yet Poland has its own wild bison. They live in one of the oldest forests in Europe, which had been left pretty much untouched. They are very similar to the much more famous bison of the United States. Bison were at one time considered a food for royalty and the nobles, and were hunted as a highly desired prestige food.

While the nobles would eat the choicest cuts, sometimes the peasants would get hold of the less prestigious cuts, like the chuck, and they developed some interesting recipes. This recipe was inspired by reading an old story where a pot roast of wild bison, "fragrant with mushrooms and cream," was served and found absolutely delicious. It also revived and energized the tired travelers.

Wild mushrooms were (and are) a favorite food in Poland, and they can give great flavor. If you can find Polish borowicki mushrooms, the flavor will be the most authentic, but porcini mushrooms will work fine, as they are closely related.

I have added onions (sure to be present in almost any Polish pot roast), and a few traditional Polish spices. The bison comes out very tender, and the flavor is different yet delicious.

Serves 4.

INGREDIENTS

1 U.S. Wellness Meats bison chuck roast

1/2 ounce dried wild mushrooms, either porcini or Polish borowicki

1 cup filtered water

4 tablespoons pastured butter

1 large organic onion, sliced

1 cup fresh crimini mushrooms, (or other fresh mushrooms), sliced

1/2 cup organic full-fat cream

1/2 teaspoon organic granulated garlic powder

1/2 teaspoon freshly ground organic black pepper

DIRECTIONS

At least 2 hours before you plan to cook the bison, remove it from the refrigerator so it can come to room temperature. Place the dried mushrooms in a small bowl, heat the filtered water to boiling, and pour over the dried mushrooms. Let the mushrooms soak in the hot water for 2 hours.
Heat 2 tablespoons of butter over medium heat in a heavy bottomed pan until the butter is hot and bubbly. Brown the roast in the butter over medium heat until golden brown, about 5 minutes on each side. Remove the meat to a plate.
Drain and dry the soaked mushrooms, and reserve the soaking liquid. Add 2 more tablespoons of butter to the pan over medium heat. When the butter is hot and bubbly, add the onions, fresh mushrooms, and the soaked dried mushrooms to the pan. Cook over medium heat, stirring often, for about 5 minutes, which should give the mushrooms a nice golden brown color.
Preheat the oven to 250 degrees. Add the meat to a casserole large enough to hold it, and cover the meat with the onion-mushroom mixture, making sure that some of the mixture is at the sides of the meat. Strain the soaking liquid into a bowl (straining gets rid of any soil that might have clung to the dried mushrooms). Add one half cup of the strained soaking liquid to the casserole. Add the cream, and the garlic powder, and pepper. Stir well. Cover, and cook at 250 degrees for 3 hours, or until a fork goes easily into the meat. Serve and enjoy the wonderful flavors.

Get Your Grill On!

Mon, 13 May 2013 13:29:00 GMT

Grilling season is upon us! For all you grilling enthusiasts, we have the perfect prize package for you. We’ve paired an assortment of our grilling favorites with a Lodge Cast Iron Sportsman’s Grill. It’s perfect for use at home, camping, or tailgating. We're also giving you some of our most popular grass-fed grilling selections for you to enjoy. So fire up the grill, invite your friends over, and throw on your favorite steaks.

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Please use the widget above to enter. Giveaway open to US residents only. One lucky winner will be randomly selected and announced on Monday, May 20. Thank you for your participation. Happy Grilling!

A Double Hit to Your Body

Fri, 10 May 2013 13:18:00 GMT

By: Dr. Al Sears, MD

For years, doctors in the know have warned their patients about the causes of chronic inflammation like smoking, environmental toxins, and processed foods.

But newest research I’ve been looking at suggests that short telomeres are the ultimate trigger for inflammation, which is the real culprit behind heart disease, diabetes and even Alzheimer’s.

I’ve talked to you about telomeres before. But the reason I keep mentioning them is that telomeres are the basic clocks that tell your body how old your cells are. And everything that happens from the time you are born is dependent on how old the telomere tells your body to act.

Think about it…you have the same genes your entire life. So why do you appear and behave differently at 55 years old than you did when you were 5? The answer is that the telomere has changed, and it’s telling your body to transcribe a different set of genes.

And get this…we’ve discovered how to control that process and I’m going to show you exactly how to do it. So now, by maintaining the length of your telomeres, you can reverse inflammation and prevent those chronic diseases.

A new, compelling study from the University of California at San Francisco gives us clear evidence that telomere length is the key. It determines your risk and severity of the disease of inflammation.

Researchers looked at 1,962 healthy men and women between the ages of 70 and 79. Those with short telomeres had high levels of two pro-inflammatory factors interleukin-6 (IL-6) and tumor necrosis factor alpha (TNF-a).(1)

Both IL-6 and TNF-a are known as cytokines, a group of compounds that cause chronic inflammation.

But cytokines play another harmful role in your body…TNF-a blocks telomerase, the enzyme that rebuilds your telomeres.(2,3)

It’s like a double hit to your body. First, your tissues become inflamed. Then, your telomeres get shorter, making your cells older and weaker.

This creates a breeding ground for diseases… including chronic obstructive pulmonary disease (COPD),(4) atherosclerosis, and high blood pressure(5,6)…even heart attacks.(7)

So what can you do to reverse this process, douse inflammation, and dramatically reduce your chances of disease?

Well, what if I told you there were a drug that dramatically reduced the risk of heart disease, diabetes, arthritis and inflammation? That it reduces the risk of all cancers by 77 percent?(8) And that it lengthens your telomeres?

There is such a thing, but it’s not a drug. It’s vitamin D.

The American Journal of Clinical Nutrition published a study that looked at more than 2,000 women of all ages. The more vitamin D they had in their bodies, the longer their telomeres were. On top of that, people who supplemented with vitamin D had longer telomeres than those who didn’t.(9)

Why do people who have high levels of vitamin D have longer telomeres?

Because vitamin D activates telomerase. One study divided people into two groups and measured their vitamin D levels. Then researchers randomly assigned the people to either get a placebo or the equivalent of 2,000 IU of vitamin D a day.

After only four months, those taking vitamin D had their telomerase activity skyrocket by 19.2%.(10) Those taking a dummy pill had no change in telomerase activity.

Vitamin D also destroys a vicious free radical called the superoxide anion that causes inflammation.(11)

Vitamin D repairs DNA damage, stops inflammation and helps to “turn on” genes which promote healthy tissue, and “turn off” genes that promote disease.

For the most part, vitamin D is completely free. Just go outside and spend 10-20 minutes in the sunshine and your skin will synthesize 10,000 to 50,000 IU of vitamin D.

Trouble is, doctors have people scared to death of the sunshine.

Making things worse, it’s not so easy to get enough sunshine in the winter, or in the far northern or southern hemispheres. That’s why I recommend you supplement with at least 5,000 IU of vitamin D every day.

The two best ways to supplement Vitamin D are to:

1. Eat foods with high vitamin D. The best sources are small fish like herring, sardines, and anchovies. Be aware of how much of the larger fish you eat because they can have quite a bit of mercury.

2. Take some cod liver oil. Besides sunlight, the best natural source of vitamin D is cod liver oil. Just two teaspoons full contain almost 3,000 IU of vitamin D.

A quality vitamin D supplement from a capsule, caplet or from liquid drops is your next choice for protecting against inflammation, but make sure it’s in the right form.

What makes a good form of vitamin D? The D3 form, which is the bioactive kind of vitamin D. But don’t rely on your multivitamin to give you all the vitamin D you need, even if it does have D3. It’s a good start, but most still only have around 400 IU.

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1. O’Donovan A, et. al. “Cumulative Inflammatory Load Is Associated with Short Leukocyte Telomere Length in the Health, Aging and Body Composition Study.” PLoS One. 2011; 6(5): e19687.
2.Beyne-Rauzy O, Recher C, Dastugue N, Demur C, Pottier G, et al. “Tumor necrosis factor alpha induces senescence and chromosomal instability in human leukemic cells.” Oncogene 23: 7507-7516, 2004.
3. Beyne-Rauzy O, Prade-Houdellier N, Demur C, Recher C, Ayel J, Laurent G, Mansat-De Mas V. “Tumor necrosis factor-alpha inhibits hTERT gene expression in human myeloid normal and leukemic cells.” Blood 2005;106: 3200-3205.
4.Amsellem V, et al. “Telomere dysfunction causes sustained inflammation in chronic obstructive pulmonary disease.” Am J Respir Crit Care Med. 2011 Dec;184(12):1358-66.
5.Edo MD, Adres V. “Aging, telomeres, and atherosclerosis.” Review Cardiovasc Res 2005;66: 213- 221.
6.Benetos A, Okuda K, Lajemi M, Kimura M, Thomas F, et al. “Telomere length as an indicator of biological aging: the gender effect and relation with pulse pressure and pulse wave velocity.” Hypertension 2001;37: 381-385.
7.Benetos A, Gardner JP, Zureik M, Labat C, Xiaobin L, et al. “Short telomeres are associated with increased carotid atherosclerosis in hypertensive subjects.” Hypertension 2001;37: 381-385.
8.Lappe J, et. al. “Vitamin D and calcium supplementation reduces cancer risk.” Am. J. Clinical Nutrition 2007;85,6:1586-1591.
9.Richards, J Brent, et al, “Higher serum vitamin D concentrations are associated with longer leukocyte telomere length in women,” J Clin Nutr 2007; Vol. 86, No. 5, 1420-1425.
10.Zhu H, Guo D, Li K, Pedersen-White J, Stallmann-Jorgensen I, Huang Y, Parikh S, Liu K, Dong Y. “Increased telomerase activity and vitamin D supplementation …” Int J Obes. 2012;36(6):805-9.
11.Polidoro L, et. al. “Vitamin D Protects Human Endothelial Cells from H(2)O (2) Oxidant Injury Through the Mek/Erk-Sirt1 Axis Activation.” J Cardiovasc Transl Res. 2012.

Don’t Feed Your Kids Fruit (without Doing THIS First!)

Fri, 10 May 2013 13:17:00 GMT

By: Kelley Herring, Healing Gourmet

If you're concerned about toxic residues on your produce, you're not alone.

More and more Americans are choosing organics to help reduce their exposure to harmful substances. Pesticides, herbicides and other biocides can have a range of negative effects on adults. But these chemicals are of even greater concern for children. In fact, studies have shown that the levels of pesticide residues on some produce exceed the level deemed “safe” for kids.

Even a Little Can Be Harmful

But what is a “safe” amount of pesticide residue, anyway?
According to recent research, the answer may be zero. In fact, even minute exposures in the womb and during infancy and early childhood can lead to serious health issues later in life.

Leukemia: A study published in Therapeutic Drug Monitoring found that mothers who were exposed to pesticides at least once had a two- to seven-times greater risk of having a child diagnosed with acute lymphoblastic leukemia (ALL) - the most common form of childhood cancer - before the age of two.
ADHD: A 2010 Harvard study published in the journal Pediatrics found that children with higher levels of organophosphate pesticide metabolites in their blood were twice as likely to be diagnosed with ADHD.
Food Allergies: Researchers at the Albert Einstein College of Medicine found that people with high levels of dichlorophenol (a breakdown product of an herbicide) and chlorine (found in tap water) were more likely to have allergies to milk, eggs, seafood, and peanuts. Biocides reduce healthy bacteria levels in the gut, which in turn affects the body's immune reactions to allergens.
Autism: Organophosphate pesticides are neurotoxins. They work by targeting neurological systems of insects. And recent research suggests these chemicals can have similar effects on people, especially children. A study published in Environmental Health Perspectives found that children were six times more likely to be diagnosed with autism if their mothers had spent their early pregnancy in homes within 500 meters of fields with the highest levels of organophosphate application, compared to those not living near agricultural fields.

Should You Feed Your Kids More Fruits and Vegetables?

As the evidence on the harmful effects of pesticides continues to mount, many parents find themselves with unanswered (and unsettling) questions:

•   Do the health benefits of fruits and vegetables outweigh the risks of pesticide exposure?
•   Do I have to buy all organic to ensure my children are protected?
•   How can I protect my children’s health and still stay within my budget?

The good news is that there are a few simple, cost-effective steps you can take that will eliminate nearly 90% of your family’s exposure to pesticides.

Buy Organics Selectively (But Make No Exceptions)

According to The Environmental Working Group, up to 90% of our pesticide exposure comes from 12 crops. These crops are coined “The Dirty Dozen” including:

1.   Apples
2.   Celery
3.   Cherry Tomatoes
4.   Cucumbers
5.   Grapes
6.   Hot Peppers
7.   Nectarines (Imported)
8.   Peaches
9.   Potatoes
10.   Spinach
11.   Strawberries
12.   Sweet Bell Peppers

Kale/collard greens and summer squash have recently been added to the list, due to high levels of organochlorine pesticides.

When it comes to the foods listed above, you should ALWAYS buy organic. It is important to note that these foods are also the foods most commonly found in baby foods and snacks. Be sure to read labels on packaged foods and ensure that the above listed foods are “organic”.

Eliminate Residual Contaminants with Two Simple Steps

For foods that are not classified as “The Dirty Dozen”, you can reduce or eliminate residues and bacteria with two easy steps.

First, remove the outside leaves or peel - the outer surface is likely to have the highest concentration of pesticide residue.

Next, use a vegetable wash and rinse thoroughly. While commercial veggie washes are widely available, you can make your own at home for pennies. It’s completely safe, nontoxic, and won’t affect the taste of your fruits or vegetables.

Here are three simple recipes to have on hand:

Homemade Fruit & Veggie Wash #1

1/2 cup organic white vinegar
4 tbsp. sea salt
2 cups filtered water

Combine ingredients in a spray bottle and shake well. Spray directly on produce. Allow to set for a few minutes, then lightly scrub. Rinse well.

Homemade Fruit & Veggie Wash #2

4 tbsp. lemon juice
4 tbsp. baking soda
2 cups filtered water

Combine ingredients in a spray bottle and shake well. Spray directly on produce. Allow to set for a few minutes, then lightly scrub. Rinse well.

Homemade Fruit & Veggie Wash #3

1 tbsp. lemon juice
2 tbsp. organic white vinegar
1 cup filtered water

Combine ingredients in a spray bottle and shake well. Spray directly on produce, allow to set, then scrub. Rinse well.

Protecting your family starts with knowledge. Always buy organic produce when it comes to the fruits and veggies listed on the Dirty Dozen. And be sure to wash all produce well to remove any lingering contaminants. By following these two simple steps, you’ll go a long way to guarding against the harmful effects of chemicals, without breaking the bank!

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REFERENCES
1.   Soldin OP, Nsouly-Maktabi H, Genkinger JM, Loffredo CA, Ortega-Garcia JA, Colantino D, Barr DB, Luban NL, Shad AT, Nelson D. Pediatric acute lymphoblastic leukemia and exposure to pesticides. Ther Drug Monit. 2009;31:495-501.
2.   Maryse F. Bouchard, David C. Bellinger, Robert O. Wright, and Marc G. Weisskopf. Attention-Deficit/Hyperactivity Disorder and Urinary Metabolites of Organophosphate Pesticides. Pediatrics, 2010; DO
3.   Eder W, Ege MJ, von Mutius E. The asthma epidemic. N Engl J Med. 2006;355:2226–2235
4.   Elina Jerschow, MD, Aileen P. McGinn, PhD, Gabriele de Vos, MD, MSc, Natalia Vernon, MD, Sunit Jariwala, MD, Golda Hudes, MD, PhD, David Rosenstreich, MD. Dichlorophenol-containing pesticides and allergies: results from the US National Health and Nutrition Examination Survey 2005-2006. Annals of Allergy, Asthma & Immunology. Volume 109, Issue 6 , Pages 420-425 , December 2012
5.   Roberts, EM et al. 2007. Maternal residence near agricultural pesticide applications and autism spectrum disorders among children in the California Central Valley. Environmental Health Perspectives. 115(10):1482-1489

Roast Lamb Loin with English Herbs

Wed, 08 May 2013 15:41:00 GMT

Lamb loin is one of the most delicious and treasured cuts of lamb. Cooked to medium rare, or to a pink color, it can be so tender and absolutely delicious. Yet many people think they do not like lamb.

If you want great lamb, it is important that the meat come from a breed used for eating, rather than wool. Sheep with wool often have a very strong and gamy flavor to their meat.

The lamb should be grassfed, as lamb tastes very much like what the animal was fed.

The roast must also be cut properly, with the natural bone and fat.

The rack of lamb split loin roast sold by U.S. Wellness Meats fits all these requirements perfectly. It comes from Katahdin sheep, a meat breed which is not used for wool. It is grassfed only.

And it is cut perfectly for roasting. The meat is in one piece, surrounded by the natural bone and a thin layer of the natural fat. Unlike supermarket lamb loins, the bones are not cut through. While cutting through the bones makes it easy to cut the meat into chops after roasting, it results in the loss of natural juices and flavor The uncut bones provide incredible flavor and juiciness to the meat, which is flavored by the bones and the fat. This also makes the meat more tender. The bones and fat are the two best spices you could have for this meat. The bones also make a perfect roasting rack.

In this recipe, I have added some English herbs that enhance the already wonderful flavor. There was a famous song that contained the words "Parsley, Sage, Rosemary, and Thyme..." Few people realize that these herbs form a traditional English flavor combination, one that is fantastic with lamb.

Serves 2 to 4.

INGREDIENTS

1 U.S. Wellness Meats rack of lamb split loin roast

1 teaspoon organic fresh parsley, finely chopped

1 teaspoon organic fresh sage leaves, finely chopped

1 teaspoon organic fresh rosemary leaves, finely chopped

1 teaspoon organic fresh thyme leaves, finely chopped

1 teaspoon coarse unrefined sea salt, crushed

2 tablespoons U.S. Wellness Meats extra virgin olive oil, early or mid-season

DIRECTIONS

About an hour before you plan to cook the roast, combine all the other ingredients in a small bowl and mix well. Place the roast on a plate, and rub the mixture all over the meat, fat, and bones. Let rest at room temperature for about an hour.
Preheat the oven to 400 degrees.
Place the lamb bone side down in small roasting pan. Place the pan in the oven, and roast for 25 to 30 minutes, until done to your taste. 25 minutes should give you a medium rare roast. Using a sharp, sturdy knife, cut between the meat and the bones, which will give you a cylinder of delicious boneless meat. Cut the meat into serving pieces. Enjoy the wonderful flavor!

Happy (Early) Mother's Day!

Thu, 02 May 2013 13:24:00 GMT

Please enjoy a special discount from us! Happy Mother's Day!

Is Your Olive Oil Contaminated?

Fri, 26 Apr 2013 13:47:00 GMT

By: Kelley Herring, Healing Gourmet

Olive oil has long been prized for the rich flavor it provides to a wide variety of foods – from meats and fish to vegetables and even baked goods. And in recent years, scientists have discovered that the benefits of olive oil go far beyond culinary.

Rich in monounsaturated fats and antioxidant nutrients called polyphenols, olive oil has been found to:

Increase levels of beneficial HDL cholesterol
Reduce bodyfat, specifically dangerous belly fat
Slash the risk of metabolic syndrome
Improve blood sugar balance and long term glycemic control
Boost satiety, benefiting weight loss efforts
Reduce inflammation
Lower blood pressure
Reduce the risk of some forms of cancer

However, the unsettling fact is that the “olive oil” you’re using may not contain olives at all.

Faux Olive Oil: A Harmful Food Masquerading as Healthful

This fraud has been confirmed by independent tests at the Olive Center, associated with the College of Agriculture and Environmental Sciences at UC Davis. Tests conducted in Australia in 2012 also confirmed these findings. Just last month, the Olive Oil Times reported the imprisonment of two Spanish businessmen for selling hundreds of thousands of liters of “faux” extra virgin olive oil.

In fact, Tom Mueller, author of "Extra Virginity: The Sublime and Scandalous World of Olive Oil" estimates that 60 percent of the extra virgin olive oil sold globally has been adulterated with low quality oils and colorants.

In an article on this food fraud, CBS News says:

“Consumers who think they’re buying one of the healthiest foods on the planet often get something very different”.

Something different, indeed!

Manufactures of “faux” extra virgin olive oil use predominantly (70-80%) highly refined, omega-6 rich oils including safflower, sunflower, canola, soybean or hazelnut oil in addition to 20-30% olive oil.

Chlorophyll and beta-carotene are added to create the characteristic golden or greenish appearance of a true “extra virgin” olive oil.

And while the flavor and color may come close to that of an extra virgin, the effects on your body are anything but. The type of fat you eat affects every aspect of your health - your mood and mental clarity, your circadian rhythms, the constriction or dilation of your blood vessels, whether you store calories as fat or burn them as fuel, the fluidity or stiffness of your joints, the tone and texture of your skin, and even whether your genes are primed to fight cancer… or promote it.

A diet that is rich in omega-6 fats – like those found in “faux” olive oil – has been found to:

Increase systemic inflammation
Suppress the immune system
Promote free radical damage
Encourage the storage of calories as fat
Promote cell proliferation and the risk of some forms of cancer

That’s why it is essential that you purchase your olive oil from a reputable source.

Ensuring Your Olive Oil is Real

Here are a few ways to help ensure you’re getting the highest quality, real extra virgin olive oil.

Most importantly:

Know your farmer. To ensure your olive oil is authentic, choose artisan or locally-produced olive oils. Those produced by domestic small family farms pass the tests of authenticity.

Look for designations. Denominazione d’Origine Protetta (DOP) in Italy, Appellation d’Origine Contrôlée (AOC) in France and Denomination of Origin (DOP) throughout the European Union (EU) give you assurance that the products was produced and processed in that specific region. The California Olive Oil Council (COOC) and International Olive Council (IOC) certify high quality extra-virgin olives oils based on taste and quality.

In addition:

Read the harvest date. Choose oils from this year's harvest if possible. Otherwise, check the "best by" date. Don’t use oils that that were bottled more than two years ago.

Choose opaque or tinted bottles. Real olive oil degrades easily due to light and heat. So choose bottles that block light and store the product in a dark cabinet or pantry. Also, only buy a quantity that you'll use within a few months.

Go for flavor, not color. High quality olive oils come in a variety of shades, so color is not the most important determinant. If you are able to sample, be sure to avoid off flavors (ie- metallic, moldy, greasy, meaty and cardboard)

Buy “extra virgin” only. “Pure" or "light" oil, "olive oil" and "olive pomace oil" have all undergone chemical refinement.

When it comes to olive oil, buy the highest quality you can find and use for drizzling or salad dressings. For cooking, opt for oils that hold up better under heat. These include virgin coconut oil, grass-fed ghee, tallow and lard.

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REFERENCES

1.   "Extra Virginity: The Sublime and Scandalous World of Olive Oil" by Tom Mueller (Atlantic Books in the U.K.)
2.   Fallon, Sally, and Mary G Enig, PhD, "Tripping Lightly Down the Prostaglandin Pathways," Price- Pottenger Nutrition Foundation Health Journal, 1996, 20:3:5-8
3.   Fallon, Sally, and Mary G Enig, PhD, "Diet and Heart Disease—Not What You Think," Consumers' Research, July 1996, 15-19
4.   Simopoulos AP, Leaf A, Salem N, Jr. Workshop statement on the essentiality of and recommended dietary intakes for Omega-6 and Omega-3 fatty acids. Prostaglandins Leukot Essent Fatty Acids. 2000;63(3):119-121
5.   Kris-Etherton PM, Hecker KD, Binkoski AE. Polyunsaturated fatty acids and cardiovascular health. Nutr Rev. 2004;62(11):414-426.
6.   Mozaffarian D, Ascherio A, Hu FB, et al. Interplay between different polyunsaturated fatty acids and risk of coronary heart disease in men. Circulation. 2005;111(2):157-164.
7.   Cortés B et al. “Acute effects of high-fat meals enriched with walnuts or olive oil on postprandial endothelial function.” J Am Coll Cardiol. 2006 Oct 17;48(8):1666-71. Epub 2006 Sep 26.
8.   Perona JS et al. "Virgin olive oil reduces blood pressure in hypertensive elderly subjects." ClinNutr. 23, 5:1113-21, 2004.

When is Acid a Good Thing?

Fri, 26 Apr 2013 13:47:00 GMT

By: Dr. Al Sears, MD

Antacids Mask the Symptoms of Heartburn, But Leave You Vulnerable to Dangerous Diseases

I’ve seen patients who eat Tums like candy. They claim relief from heartburn. Plus, they think the calcium in Tums would help keep their bones strong.

Unfortunately Tums are not a good source of calcium…and they’re not a good solution for chronic heartburn either. In fact, taking over-the-counter antacids does you more harm than good.

These acid-blocking drugs can be harmful to your digestive system and your overall health.

When you take antacids on a regular basis, you create a low-acid environment in your stomach. Sure, it temporarily relieves your heartburn. But it opens the door to a whole host of problems.

Antacids Starve Your Body of Its Nutrients

Your stomach needs acid. And when you eat Tums like candy, you drive your acid to dangerously low levels.

Your body uses this acid to break down the food you eat. And it protects you from harmful fungal and bacterial overgrowth. Taking antacids can cause a domino effect that puts your health at risk.

Low stomach acid levels lead to a chronic condition known as hypochlorhydria. This happens when your body doesn’t have enough stomach acid to digest your food and extract the nutrients.

Your stomach can’t break down your food properly. In turn, your body can’t absorb critical nutrients, vitamins and minerals. This includes essential-amino acids, B vitamins, and minerals like zinc. As you know, lack of good nutrition means trouble.

One study of heartburn patients who took antacids like Prilosec and Prevacid for a year or more revealed a 44% greater risk of hip fractures.(1) No wonder they market Tums with calcium!

Hypochlorhydria sets the stage for many chronic conditions. Take a look:

Risk Ulcers, Bad Breath, Cancer, and More… Just To Calm Your Heartburn

Bacterial/Fungal Overgrowth
Headaches
Auto-Immune Disease
Gastric Carcinoma
Indigestion
Heartburn
Yeast Infections
Bad Breath
Rectal Itching
Parasitic Infections
Belching
Food Sensitivities
Bloating
Nutritional Deficiencies
Duodenal Ulcers
Gas
Distension
Fatigue
Adrenal Fatigue
Gastritis

What’s more, without enough stomach acid, you have no protection against harmful bacteria… allowing them to thrive and colonize.

In one study, researchers created a temporary low acid environment. Everybody experienced bacterial overgrowth in the proximal small intestine.(2)

Antacids Help This Killer Bacteria Breed in Your Gut

The bacterium known as H.Pylori poses the biggest threat to your health.

It is a major cause of stomach and duodenal ulcers, gastritis, and even gastric cancer (one of the most lethal malignancies).(3)

H.Pylori thrives in a low acid environment. It sets up a home base in the lining of your stomach. Then it attacks with a volley of inflammatory cells, which boost harmful free radicals and block the function of certain types of immune cells.

The end result is chronic inflammation. Ultimately, that can lead to the destruction of your stomach cells’ DNA, causing gastric cancer.

As you might guess, taking acid-blocking drugs over a long period only increases the chances of becoming infected with H.Pylori.

But there’s good news. Prevention is simple — stay clear of heartburn meds.

Age-Proof Your Stomach

Drug companies would have you think heartburn is a direct result of your stomach producing too much acid, which is why they call their products antacid. That’s simply not the case.

The truth is your digestive system becomes weaker with age. The result is your stomach naturally produces less hydrochloric acid.

Japanese researchers found that 60% of Japanese men and women over 50 suffered from achlorhydria (low stomach acid).(4) And a study published in the American Journal of Digestive Diseases shows that number jumps to 69% once you hit 80.(5)

So what causes heartburn?

It has to do with the lower esophageal sphincter (LES). The LES is a sphincter muscle that lets food pass from the esophagus into the stomach. Once the food passes, it closes. This blocks stomach acid from coming back up through the esophagus.

The problem starts when the LES doesn’t shut tight. Even a slight opening is enough to let stomach acid, bile and food through. The acid burns the lining of your esophagus, causing that painful burning feeling.

So, antacids cure the symptom, but not the cause.

Simple Changes Provide Big Relief

I always tell my patients that you don’t need antacids to cure heartburn. You can do it naturally without putting your health at risk.

Avoid smoking, caffeine, alcohol and citrus juices for starters. These can make your heartburn symptoms worse and contribute to LES malfunction. Choose mild foods and sauces over spicy ones. And stay clear of foods you know give you heartburn (usually it’s greasy and fried foods like pizza, French fries and cheeseburgers).

Here’s another tip: Don’t lie down within three hours of eating a meal. Research shows this can aggravate heartburn symptoms.(6)

Finally, maintain a healthy body weight. Excess abdominal fat places pressure on your stomach and LES. This makes it easier for stomach acid to back flow into your esophagus.

A study published in the New England Journal of Medicine confirms this.(7) Researchers found that increases in body weight make heartburn symptoms worse. So if you’re not already doing PACE, get started now.

In addition to lifestyle changes, you can take control of heartburn with natural alternatives to antacids.

Cure Heartburn Naturally Now

Over 40 million American adults suffer from heartburn. And most have no idea that you can cure it without antacids.

Here are six effective, all-natural alternatives:

Ginger Root – Research shows ginger can strengthen the lower esophageal sphincter (LES). Add one-half teaspoon of freshly grated gingerroot to a cup of hot water. Let the ginger steep for 10 minutes. Strain the ginger and drink.
Peppermint – You can take peppermint in capsule form. But for optimal effect, get fresh peppermint. Place a wad of peppermint leaves between your molars and chew for a minute before swallowing. The calming effect on your stomach is almost immediate.
D-Limonene –It’s an extract from orange peel that’s highly effective. In one study, 90% of the people reported complete relief of their heartburn symptoms in just two weeks. What’s more, the effect lasted for six months after they stopped taking it.(8) Take 1000 mg every other day for 20 days. Then take a maintenance dose as needed. You can find D-limonene at your local health food store.
Zinc – Zinc has incredibly powerful gastro-protective effects. One study compared zinc to famotidine (the over-the-counter drug Pepcid). The result? Patients in the zinc group experienced identical symptom relief to those who took Pepcid.(9) You can find zinc at any health food store or even your local grocery store. Aim for 96 mg of elemental zinc per day.
Betaine Hydrochloride and Pepsin – This may seem a little counterintuitive. But taking hydrochloric acid (HCL) and pepsin (a digestive enzyme) with every meal can eliminate heartburn symptoms. It also helps break down your food. This ensures you get all the vitamins, minerals and nutrients you need. In fact, thousands of heartburn patients have experienced relief as a result of taking an HCL and pepsin combination.(10) I’ve found it to be the case for many of my patients as well. Take one 600 mg capsule before each meal. You can find betaine HCL combined with pepsin at your local vitamin shop.
Mastic Gum Extract w/ DGL – Mastic gum has been used for thousands of years to heal heartburn. Studies even suggest that mastic gum can kill H.Pylori.(11) You can often find it combined with deglycyrrhizinated licorice (DGL) at your health food store. Traditional Chinese medicine has long used licorice for its ability to soothe and coat the stomach. Look for a formula that contains 1 gram of mastic gum extract and 760 mg of DGL.

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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.

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Resources:

1.Yang YX, Lewis JD, Epstein S, Metz DC. Long-term proton pump inhibitor therapy and risk of hip fracture. JAMA. 2006 Dec 27;296(24):2947-53
2.Tang G et al. Gastric acidity influences the blood response to a B-carotene dose in humans. Am J Clin Nutr 1996;64:622-626
3.D’Elios MM et al. VacA and HP-NAP, Ying and Yang of Helicobacter pylori associated gastric inflammation. Clin Chim ACta. 2007 May;381(1):32-8.
4.http://www.vrp.com/articles.aspx?ProdID=735
5.Segal HL, Samloff IM. Gastric cancer–increased frequency in patients with achlorhydria. Am J Dig Dis. Apr 1973;18(4):295-9.
6.Reinke CM, Breitkreutz, et al. Aluminum in over-the-counter drugs: Risks outweight benefits? Drug Saf. 2003;26(14):1011-25
7.Jacobson BC et al. Body-mass index and symptoms of gastroesophageal reflux in women. N Engl J Med. 2006 Jun 1;354(22):2340-8
8.Willette RC, Barrow L, Doster R, Wilkins J, Wilkins JS, Heggers JP. Purified d-limonene: an effective agent for the relief of occasional symptoms of heartburn. Proprietary study. WRC Laboratories, Inc. Galveston, TX.
9.Garcia-Plaza A et al. A multicenter clinical trial. Zinc acexamate versus famotidine in the treatment of acute duodenal ulcer. Study group of Zinc acexamate (new UP doses). Rev Esp Enferm Dig. 1996 Nov; 88(11):757-62
10.Wright Jonathan, MD, Lenard Lane, PhD. Why Stomach Acid is Good for You. M.Evans & Company, New York, NY 2001.
11.Huwez, FU et al. “Mastic Gum Kills Helicobacter pylori,” New England Journal of Medicine. 1998 Vol 339:1946

US Wellness Lamb

Wed, 24 Apr 2013 13:35:00 GMT

We get a lot of questions about our lamb, so we thought we would create a special blog post highlighting our lamb producers, offerings, and recipes. We’re happy to report that our lamb is also a Missouri product. Raised just south of US Wellness headquarters near Perry, MO our lambs are 100% grass-fed and grass-finished. They enjoy lush Missouri pastures and plenty of rainfall. We harvest a mix of hair sheep and a special old world breed of wool sheep noted for their meat quality.

We have a variety of grass-fed lamb products available through our online store. We’re thrilled to announce the newest addition to the lamb category - the Lamb Tenderlioin. This cut is second to none in tenderness. Its exquisite taste will have you hooked after just one bite.

What other lamb selections do we offer? We have some real rarities! Think organ meats (Lamb Liver, Kidney, Heart, etc.) and Marrow Bones. We also offer a variety of chops and roasts. Lamb Loin and Rib Chops are a griller's delight. Just fire up the grill and thow on some chops. Our assorted Lamb Sweetbreads are a rare delicacy and we are pleased to be able to carry them. Sweetbreads are highly sought-after by chefs, adventurous home cooks and connoisseurs for their mild, sweet flavor. Easy to prepare and very versatile, these offal meats can be sautéed, poached, grilled, fried, braised or roasted. Demand exceeds our supply for this specialty selection, so we encourage you to order them when they are available. Another specialty selection is Lamb Tallow. This can be used as an alternative for shortening, lard, or beef tallow. Add it to meat and vegetable dishes for added flavor with all the health benefits grass-fed fat offers. Unfortunately, we do not get tallow with every harvest, so we encourage you to order when it's available. To view all of our lamb selections, please visit our online store.

We have a variety of lamb recipes available on our Pinterest page, but we wanted to share a few of our favorites. Here are some tried and true recipes:

- The Domestic Man: Lamb’s Feet Soup and Rolled Lamb Loin Roast

- The Urban Poser: Lamb Lollipops

- Slim Palate: Lamb Curry

- Balanced Bites: Greek-Style Lamb Meatballs

- The Clothes Make the Girl: Moroccan Lamb Kabobs

We welcome your feedback! If you have any lamb recipes or cooking ideas, we'd love to hear them. Feel free to post below or link to any favorite recipes you want to share.

Native American Bison Stew

Mon, 22 Apr 2013 15:34:00 GMT

Bison was the most important food to many Native American peoples, and they developed many ways to cook it. One of the most common ways was to make it into a stew, with several root vegetables and broth. It was traditional for large pots of this stew to be kept simmering throughout the day, so anyone who was hungry would have it available. The root vegetables used were usually not the ones that we have available, consisting of things like wild turnips, wild carrots, and other wild roots. But corn was often available, and used in the stews to provide a very nice taste. Sage and wild onions were also often used.

This stew is easy, and is true to the spirit of combining many root vegetables with bison meat. It is also a one-pot meal, containing many nutrients. It does not contain the same root vegetables used by the Native Americans—I use ordinary organic carrots instead of wild carrots, for example. But it is really delicious and satisfying. And tender.

I have found grassfed bison to be a wonderful source of energy, and one of the best remedies for being tired that I have ever found. The precut bison stew meat sold by U.S. Wellness Meats is perfect for this dish.

Serves four.

INGREDIENTS

2 pounds U.S. Wellness Meats bison stew meat

3 organic green onions, chopped

1 tablespoon fresh organic sage leaves, chopped

1 organic yellow onion, chopped

4 large carrots, peeled and chopped

1 cup organic corn kernels, (I use frozen organic corn kernels—no need to defrost them, just break them up into individual kernels)

3 medium potatoes, (or 2 medium sweet potatoes), peeled and chopped into 1-inch chunks

1 1/2 cups U.S. Wellness Meats beef marrow bone stock broth, (or homemade beef or bison broth)

DIRECTIONS

Preheat the oven to 300 degrees. Place all the ingredients in a large covered casserole, and mix well.
Cover the pot and place in the preheated oven. Cook for 30 minutes.
Stir the contents of the pot. Reduce the heat to 250 degrees, and cook covered for 2 hours, or until the meat is tender when pierced with a fork.

Photo of the Day: Missouri Lamb

Tue, 16 Apr 2013 15:07:00 GMT

Enjoying lush spring grass near Boonville, MO.

Photo of the Day: Grass-Fed Bison

Mon, 15 Apr 2013 15:12:00 GMT

Our bison are roaming around the open pastures of the Dakotas and Northern Plains and our farmers there are dedicated to improving the native grasses of the area, and ensuring the natural way of life bison have been accustomed to for decades. Our bison products are 100% grass-fed and grass-finished. You can find all bison selections here. We just added a few new items including Bison Ribeye, Sirloin, Chuck Roast, and Sirloin Tip Roast.

The “Longevity Nutrient” (And How to Get More of It!)

Thu, 11 Apr 2013 14:57:00 GMT

By: Kelley Herring, Healing Gourmet

As we age, most of us become increasingly more aware of our “healthspan,” rather than just our “lifespan.” It is not enough to live a long life, if we do not also enjoy good health during those later years. The goal is to achieve a healthspan that matches your lifespan. That is, the ability to live a full and physically-active life – with independence, mobility and memory intact – until our time here ends.

And while many foods and phytonutrients have made the anti-aging spotlight in recent years, one molecule is so protective of your youth that it has been coined the “longevity nutrient.”

That nutrient is carnosine.

Combat the Primary Processes of Aging with Carnosine

Made from just two amino acids (beta-alanine and histidine) – carnosine is found in high concentrations in the brain, muscles and heart. In these critical structures, it helps to guard against the naturally-occurring damage associated with energy production.

In the same way that putting miles on a car causes “wear and tear”, producing energy for movement and other life-sustaining functions causes a gradual deterioration to our bodies. Over time, this leads to the physical signs of aging.

The good news is that carnosine powerfully targets the six key processes that cause the “wear and tear” associated with aging:

Oxidation: By scavenging free radicals, carnosine helps to reduce the cellular and DNA damage associated with heart disease and cancer.
Glycation: When excess sugars in the diet combine with proteins, glycated compounds are formed. These compounds increase inflammation and speed the aging process. But when there is sufficient carnosine in the body, it combines with sugars and spares precious proteins.
Protein Cross-Linking: This is a result of glycation and oxidation and it can cause a wide array of effects that can be seen and felt with aging. These include wrinkling of the skin, deterioration of cartilage and cataracts. Carnosine reacts with these abnormal proteins and helps to eliminate them from the body.
Mitochondrial Dysfunction: The mitochondria are known as the “powerhouse” of the cell. They are specialized structures responsible for energy production. But with damage from free radicals, the mitochondria lose their efficiency. The result is cells that produce less energy. The symptoms of mitochondrial damage often include a general feeling of low energy. But it can also contribute to Alzheimer’s and other degenerative diseases.
Telomere Shortening: Like the ends of shoelaces that keep the fibers from unraveling, telomeres are found at the ends of our DNA strands and help to keep the structure of your DNA intact. However, over time the telomeres shorten and eventually die. The good news is that carnosine has been found to slow the rate of telomere shortening and reduce damage to these “life-extending” structures.
Excess Metal Accumulation: As we age, we tend to accumulate a variety of environmental substances – including metals – in the tissues of our body. In small amounts these metals are typically harmless or even beneficial. But in larger quantities they are associated with Alzheimer’s and Parkinson’s disease. Carnosine binds to excess metals and helps to escort them from the body.

With the broad range of anti-aging benefits that carnosine possesses, you might be wondering:

Am I Getting Enough?

In our youth, carnosine levels are high. But over time, our body makes less of this critical nutrient. What’s more, the carnosine we do get from food is more susceptible to damage. That means that more is required to achieve the same level of absorption.

Another important factor that greatly increases the need for carnosine is having diabetes or metabolic syndrome. In fact, studies show that a carnosine deficit is one of the reasons that diabetes causes accelerated aging.

The good news is that by enjoying a whole-foods diet that is rich in healthy sources of animal protein (“carno” – meaning meat) can increase levels of this important “longevity nutrient” in your body.

Carnosine supplements are available. However, according to The Health Professional's Guide to Dietary Supplements, the antioxidant effect appears much stronger when it is consumed within foods.

To keep your levels of this protective nutrient high, enjoy grass fed beef (containing ~ 1,500 mg/lb) as well as pastured poultry and pork (~2,000 mg/lb) and don’t overcook your meats. Research shows that it can reduce carnosine concentrations by as much as 30%.

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REFERENCES

•   Hipkiss AR. Carnosine, a protective, anti-ageing peptide? Int J Biochem Cell Biol. 1998 Aug;30(8):863-8.
•   Everaert I, Mooyaart A, Baguet A, et al. Vegetarianism, female gender and increasing age, but not CNDP1 genotype, are associated with reduced muscle carnosine levels in humans. Amino Acids. 2011 Apr;40(4):1221-9.
•   Bellia F, Vecchio G, Cuzzocrea S, Calabrese V, Rizzarelli E. Neuroprotective features of carnosine in oxidative driven diseases. Mol Aspects Med. 2011 Aug;32(4-6):258-66.
•   Gayova E, Kron I, Suchozova K, Pavlisak V, Fedurco M, Novakova B. Carnosine in patients with type I diabetes mellitus. Bratisl Lek Listy. 1999 Sep;100(9):500-2.
•   McFarland GA, Holliday R. Retardation of the senescence of cultured human diploid fibroblasts by carnosine. Exp Cell Res. 1994 Jun;212(2):167-75.
•   Boldyrev AA, Gallant SC, Sukhich GT. Carnosine, the protective, anti-aging peptide. Biosci Rep. 1999 Dec;19(6):581-7.
•   Gallant S, Semyonova M, Yuneva M. Carnosine as a potential anti-senescence drug. Biochemistry (Mosc). 2000 Jul;65(7):866-8.
•   Rashid I, van Reyk DM, Davies MJ. Carnosine and its constituents inhibit glycation of low-density lipoproteins that promotes foam cell formation in vitro. FEBS Lett. 2007 Mar 6;581(5):1067-70.
•   Wu CH, Huang SM, Lin JA, Yen GC. Inhibition of advanced glycation endproduct formation by foodstuffs. Food Funct. 2011 May;2(5):224-34.
•   Hipkiss AR. Glycation, ageing and carnosine: are carnivorous diets beneficial? Mech Ageing Dev. 2005 Oct;126(10):1034-9.
•   Janssen B, Hohenadel D, Brinkkoetter P, et al. Carnosine as a protective factor in diabetic nephropathy: association with a leucine repeat of the carnosinase gene CNDP1. Diabetes. 2005 Aug;54(8):2320-7.
•   Hipkiss AR, Brownson C, Carrier MJ. Carnosine, the anti-ageing, anti-oxidant dipeptide, may react with protein carbonyl groups. Mech Ageing Dev. 2001 Sep 15;122(13):1431-45.
•   Sauerhofer S, Yuan G, Braun GS, et al. L-carnosine, a substrate of carnosinase-1, influences glucose metabolism. Diabetes. 2007 Oct;56(10):2425-32.
•   Shen Y, Hu WW, Chen Z. Carnosine and diseases of central nervous system. Zhejiang Da Xue Xue Bao Yi Xue Ban. 2007 Mar;36(2):199-203.
•   Fonteh AN, Harrington RJ, Tsai A, Liao P, Harrington MG. Free amino acid and dipeptide changes in the body fluids from Alzheimer’s disease subjects. Amino Acids. 2007 Feb;32(2):213-24.
•   Hipkiss AR. Could carnosine or related structures suppress Alzheimer’s disease? J Alzheimers Dis. 2007 May;11(2):229-40.
•   Corona C, Frazzini V, Silvestri E, et al. Effects of dietary supplementation of carnosine on mitochondrial dysfunction, amyloid pathology, and cognitive deficits in 3xTg-AD mice. PLoS One. 2011;6(3):e17971.
•   Shao L, Li QH, Tan Z. L-carnosine reduces telomere damage and shortening rate in cultured normal fibroblasts. Biochem Biophys Res Commun. 2004 Nov 12;324(2):931-6.67.
•   Hipkiss AR, Brownson C, Bertani MF, Ruiz E, Ferro A. Reaction of carnosine with aged proteins: another protective process? Ann N Y Acad Sci. 2002 Apr;959:285-94.
•   Hipkiss AR, Preston JE, Himsworth DT, et al. Pluripotent protective effects of carnosine, a naturally occurring dipeptide. Ann N Y Acad Sci. 1998 Nov 20;854:37-53.
•   Reddy VP, Garrett MR, Perry G, Smith MA. Carnosine: a versatile antioxidant and antiglycating agent. Sci Aging Knowledge Environ. 2005 May 4;2005(18):pe12.
•   Boldyrev AA, Stvolinsky SL, Fedorova TN, Suslina ZA. Carnosine as a natural antioxidant and geroprotector: from molecular mechanisms to clinical trials. Rejuvenation Res. 2010 Apr-Jun;13(2-3):156-8.
•   Hipkiss AR. Aging, proteotoxicity, mitochondria, Glycation, NAD and Carnosine: Possible Inter-relationships and resolution of the oxygen paradox. Front Aging Neurosci. 2010;2:10.

Power Boost That Could Save Your Life

Thu, 11 Apr 2013 14:55:00 GMT

By: Dr. Al Sears, MD

You probably know someone who’s fallen and broken a hip. You may not know that it’s not just the elderly who fall, or break their hips. All seniors are at risk.

The risk doubles every five years after you turn 50. Nine out of 10 hip fractures happen to people over 60. And more than 25 percent of those people will develop complications and die within a year.(1)

No matter what your age or level of fitness, you can take a few simple steps – right away – to keep this from happening to you.

A new study tells a revealing story. Turns out, the signals to your muscles start to slow down as you get older, making it harder for your muscles to respond.

Researchers at the University of Delaware looked at how muscles respond when the cells that activate them, called neurons, send out electrical signals for the muscles to move.

They found that in the elderly, not only do muscles respond more slowly, but neurons actually fire less frequently. At first glance this seems to confirm the conventional wisdom that slowing down physically is an inevitable consequence of aging but there’s more…

The researchers discovered that strength training significantly improves both neuron and muscle response.(2) In other words, you can “turn back the clock” on this particular feature of aging to help keep your mobility as you age.

Strength training builds up the so-called “fast-twitch” muscles, the kind that gave our ancestors the sudden, explosive power they needed to capture prey or escape from danger.

These same muscles – and the neurons that activate them – are responsible not only for power, but for coordination, balance, and sudden response. Someone going up the stairs with a lot of this kind of muscle is simply less likely to fall. And here’s what the Delaware study proved: This is true no matter how old you are!

Other studies show that leg strength is the number-one predictor of how active, healthy and mobile you’ll stay as you get older.(3) So here’s something you can do starting right now to boost the power in your legs and hips. It’s my favorite leg workout, and the only one I do every day.

They’re called “Hindu squats:”

Stand with your feet shoulder-width apart.
Extend your arms out in front of you, parallel to the ground with your hands open and palms facing down.
Inhale briskly and pull your hands straight back toward you as if you’re rowing.
As you pull back, turn the wrists up and make a fist.
At the end of the inhalation, your elbows should be behind you with both hands in a fist, palm side up.
From this position, exhale, bend your knees and squat.
Let your arms fall to your sides and touch the ground with the tips of your fingers.
Continue exhaling and let your arms swing up as you stand back up to the starting position

Repeat at the pace of one repetition every four seconds. Once you are comfortable with the form, you can increase your speed to one squat per second. Repeat until you feel winded. Rest, recover and do two more sets.

It’s important to keep in mind that increasing your strength – not doing “aerobics” or other endurance exercise – is what makes the difference. In fact, many long-duration exercises, like jogging or running, produce wear and tear, making your body more vulnerable to injury.

With more strength, you’ll do a lot more for yourself than avoid injury. You’ll also boost your immune system, elevate your mood, be more active, melt more fat, and even prevent chronic aches (like back pain).

One final note: If you think you’re too old to get these benefits, think again. Researchers at Tufts University’s Human Nutritional Research Center studied the effects of strength training on a group between the ages of 63 and 98. Most needed hearing aids or wheelchairs.

After just ten weeks, these “elders” saw an increase in muscle strength, stamina and stability. Many were able to walk unaided by the end of the study.(4)

The fact is falling down the stairs (or anywhere else) doesn’t have to be a part of aging. You have to decide that you’re not going to take it lying down.

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Resources:
1 “Hip Fractures In The Elderly,” A Place For Mom www.aplaceformom.com
2 Knight, Cristopher A. and Kamen, Gary,“Modulation of motor unit firing rates during a complex sinusoidal force task in young and older adults,” Journal of Applied Physiology 2007;102:122-129
3 Swallow, Elisabeth B., et al, “Quadriceps strength predicts mortality in patients with moderate to severe chronic obstructive pulmonary disease,” Thorax 2007;62:115-120
4 Klatz, R., Hormones of Youth, American Academy of Anti-Aging, Chicago 1999;47–48

Photo of the Day: Picturesque Tasmania

Wed, 10 Apr 2013 18:48:00 GMT

There are specific cuts that the animal only produces a certain amount of (think flank steaks, hangers and skirts to name a few). Instead of continuously being out of those items, we source some in from Tasmania as fellow US producers here are unable to meet the demand of these scarce yield cuts. Tasmania is a utopia for beef production with a perfect year round climate for grass growth and animal performance.

Photo of the Day: Sunset on the Farm

Tue, 09 Apr 2013 19:35:00 GMT

Sunset on the farm in Northeast Missouri!

Organ Sausages: General Characteristics, Thawing Tips & Storage

Mon, 08 Apr 2013 15:35:00 GMT

We get a lot of questions about our wildly popular organ sausages, so we thought we would compile a special blog post to answer the most frequently asked questions. We hope you find this information helpful in choosing the perfect selection for you and your family.

Organ Sausages

-Liverwurst (Ingredients: beef, beef liver, beef kidneys, beef heart, water, sea salt, onion powder, white pepper, coriander, marjoram, allspice)

-Head Cheese (Ingredients: beef, beef heart, beef tongue, water, sea salt, onion powder, white pepper, coriander)

-Raw Uncooked Beef Braunschweiger (Ingredients: beef, beef liver, water, sea salt, onion powder, raw honey, white pepper, coriander, marjoram, allspice)

-Fully Cooked Beef Braunschweiger (Ingredients: beef, beef liver, water, sea salt, onion powder, white pepper, coriander, marjoram, allspice)

-Chicken Braunschweiger (Ingredients: beef, chicken liver, sea salt, onion powder, raw honey, white pepper, coriander, marjoram, allspice)

General Characteristics

Head Cheese and Braunschweiger will be milder in taste compared to Liverwurst. Liverwurst has the strongest flavor of all our organ sausages due to the kidneys being a vital ingredient. Weston A. Price members have made our Liverwurst the best selling organ sausage at the annual conference. Overall, it is our best selling organ sausage as well. It is the most diverse in the kinds of organs (liver, kidneys and heart); due to this diversity, Braunschweiger actually contains more liver.

We personally love the Raw Braunschweiger. Because the Braunschweiger is raw, we are able to easily mix it with ground beef. This is particularly useful if you are new to incorporating organ meats into a diet. It has a consistency similar to bread dough. Once thawed, the Raw Braunschweiger will be quite soft as compared to the firmer, fully cooked sausages.

Head cheese does not contain cheese! Historically, versions have varied greatly by region and culture; our Head Cheese is a simple cold beef sausage which contains heart and tongue.

Color variances are normal for all organ sausages- the outside of the product is typically darker and the inside lighter in color. We do not use any dyes in our products.

Thawing Tips

You may notice purge or the water that is released every time you freeze and thaw meat. We use none of the phosphorus and dairy binders that the commercial sausage makers use to cover up this issue, so some customers are surprised to find a red liquid upon thawing. Although not the most visually appealing, this is a natural occurrence and no cause for concern.

The Liverwurst will show the most purge as it is richest in the organ meats compared to the Braunschweiger that will have just a bit, and the Head Cheese that rarely has noticeable purge.

The Chicken Braunschweiger is softer than the beef organ sausages. When slicing, we prefer to only partially thaw the Chicken Braunschweiger. We have found this allows for easier slicing of this organ sausage variety.

With the exception of the Raw Braunschweiger, the organ sausages are fully cooked and ready to be thawed and enjoyed. Slower thawing in the refrigerator will produce less purge as compared to faster thawing on the counter at room temperature.

Storage

Once thawed, the organ sausages will last about a week in the refrigerator as we do not add preservatives or nitrates. If you like, the organ sausages may be partially thawed, portioned and refrozen. We use this method ourselves.

For some customers, organ meats recall flavors they haven't tasted since their childhood; for others, this is an entirely new experience. The palate may take time to adjust to the richness of organ meats. Many customers have commented that pairing the organ sausages with mustard or cheese, drizzling slices with olive oil or even chopping into chunks and using as a salad topping helped make this new flavor more familiar and enjoyable.

While most customers simply thaw and enjoy our cooked organ sausages, you may also enjoy some tried and true recipes including Liver loaf, Ulster Fry, and Beef Bacon Braunschweiger Sliders.

Do you have a favorite organ sausage? Do you have any recipes or advice for someone trying organ sausages for the first time? Feel free to share your comments.

Photo of the Day: Spring Grazing

Thu, 04 Apr 2013 13:43:00 GMT

US Wellness cattle are enjoying spring pastures in sunny southern Alabama.