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American Grass Fed Beef Newsletter

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March, 2005
Circulation 25,537
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Welcome to the latest issue of the American Grass Fed Beef Newsletter. In this issue, you will find the following:

* New Grass Fed Roast Beef
* What Our Customers Are Saying
* Grass Fed Beef Recipes
* Maker's Diet Book Review


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NEW GRASS FED ROAST BEEF
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Over the past few months, several customers requested prepared beef products. We liked the convenience concept so much, that we began to work with our butcher trying various recipes. After several attempts, we’ve finally got a big "thumbs up" from friends and family.

We are excited to introduce our new 1 lb. vacuum-sealed package of thinly sliced roast beef which you can simply thaw and serve. Our roast beef is the easiest, most convenient way to enjoy delicious grass fed beef for lunch or dinner. This roast beef is ideal for deli sandwiches or you can heat and serve with your favorite side dishes.

Our roast beef is shipped frozen.  You can add roast beef to any frozen box of grass fed beef you purchase for only $9.99.   Your purchase of a frozen box of grass fed beef helps us cover the cost of the shipment so we are able to offer a great deal on items added to your shipment.

Almost every grass fed beef order page has "Add Your Favorite Beef to Your Shipment."


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WHAT OUR CUSTOMERS ARE SAYING
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Hi Lynette,

We love your beef. We'll always be customers. It's so good!!!! Just keep up the good work!! We're spreading the word here.

Best,
Karen

To Dr. Whisnant:

It was so good to get your email. Your products like you are the best there is. Who would have thought of you taking time out from your busy schedule not only as a doctor but owner of the company to respond back to my comments.

You take great pride in your product and it not only shows in the quality but also in the flavor. Please keep up the hands on personal attention you give to your company and your clients. Once again, thank you for taking the time to drop me a line, it means a lot.

Sincerely,
Charles Turner
Florida


To Customer Service:

We are so happy with our order! Your packing was done so well. The meat 
was still frozen and some of the dry ice was still intact. The meat was 
so superior to any of the meat you can buy in the store. Well worth the 
extra cost.

Thank you
Jim and Janey

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GRASS FED BEEF RECIPES
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Roast Beef Panini With Sun-dried Tomato Mayonnaise

¼ cup mayonnaise
2 t. oil-packed sun-dried tomatoes, minced
1 t. minced garlic
1 t. prepared horseradish
1 t. ketchup
Pinch of cayenne
¼ cup red onion, slivered
¼ cup pickled sweet cherry peppers, sliced
Pinch of red pepper flakes
4 slices of 1/2" thick whole wheat, spelt or sourdough bread
½ cup shredded organic cheddar cheese
4 oz.  Cooked, thinly sliced grass fed cooked roast beef 

Combine mayonnaise, tomatoes, garlic, horseradish, ketchup and cayenne in a bowl. 

Toss onion, peppers, and pepper flakes together in another bowl. Drizzle with some of the pickling juice from the peppers.  Let salad stand for at least 5 minutes.

Spread butter on one side of each slice of bread.  Spread mayonnaise on the other side. 

Sprinkle cheese on two of the slices.  Arrange beef on the cheese, then top with pepper salad.  

Place the other slices of bread on the peppers, buttered side up.

Toast sandwiches on both sides using a panini grill.

Tip:  If you don't have a panini grill, you can rig something similar.  All you need is 2 skillets and a couple of unopened canned goods for weight. One skillet is for cooking and the other is placed on top of the sandwich and weighted down with the canned goods.  When the first side is brown, simply flip and put the weights back on. 

Philadelphia Cheese Steak Sandwich 

16-ounce cooked grass fed roast beef
2 T. butter
2 medium onions, thinly sliced and separated into rings
8 oz. fresh bottom mushrooms, sliced thin
1 medium red or green sweet pepper, cut into thin strips
4 French rolls or hoagie buns, split
8 oz. thinly sliced organic cheddar cheese or provolone cheese

In a 10-inch skillet melt butter; add onions and pepper. Cover and cook over medium-low heat about 10 minutes or until tender, stirring occasionally.

Remove onion-pepper mixture from skillet with a slotted spoon. If necessary, add additional butter to the skillet. Add cooked beef; and warm on medium-high heat for 2 to 3 minutes.

To serve, spread rolls open face on a baking sheet. Divide beef and onion-pepper mixture among rolls. Top with cheese.

Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. Serve immediately. 

Makes 4 servings.

French Onion Salisbury Steak

1 ¼ lb. ground chuck
1/3 cup fresh minced parsley
 2 T. scallion, minced
1 1/2 t. coarse Celtic Sea salt
½ t. black pepper
2 T. flour
1 T. olive oil
1 ½ cups onions, sliced
¾ t. turbinado sugar
1 T. garlic, minced
1 T. tomato paste
 ¼ cups dry red wine
 2 cups beef broth
½ t. dried thyme leaves
Cheese toast
4 t. minced fresh parsley
4 t. parmesan cheese, shredded

Combine: chuck, parsley, scallion, salt, and pepper. Divide evenly into 4 portions and shape each into ¾ - 1” –thick oval patties.

Place 2 T flour in a shallow dish; dredge each patty in flour. Reserve 1 t. flour.

Heat olive oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.

Add onions and turbinado sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute.

Stir in broth and wine, then add the salt and thyme. Return meat to pan and bring soup to a boil.

Reduce heat to medium-low, cover and simmer 10 minutes. Serve steaks on cheese toast with onion soup ladled over. Garnish with parsley and parmesan. 

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THE MAKER’S DIET – A BOOK REVIEW
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I first heard about the Maker’s Diet from some of our beef customers who were suffering from significant health issues. They told me about following a “new” health plan that used a holistic approach to healing and wellness. Based on principles found in the world’s most ancient text, the Bible.

These people came to us seeking to add pasture-finished beef to their diets. I was intrigued and knew that many of our customers shared similar health issues so I researched the Maker’s Diet on the Internet and learned the story of Jordon Rubin.

Jordan had been healthy as a child and his family thrived on healthy eating and sporting activities. Yet, this healthy and happy teenager experienced the fact that our health can make a quick and dramatic change for the worse without warning. At 19 he was diagnosed with an “incurable” digestive disorder. Facing progressively worsening digestive symptoms of abdominal pain, diarrhea, extreme weight loss and premature death, his prognosis was very poor.

As his health degenerated Jordan visited over 70 health professionals in 7 different countries. He became so desperate that he was willing to try anything and everything. The medical doctors, immunologists, herbalists, homeopaths, and dieticians tried all manner of treatments and medications both traditional and including some weird science from the outer reaches of alternative health. Nothing worked.

The radical, last chance option the medical profession offered was surgery to remove his large intestines and part of his small intestines. Teetering on the decision to take this last option . . . he met a nutritionist who offered him the first ray of hope. This eccentric nutritionist suggested he might benefit from returning to a diet based on the Bible. Jordan began to study the Bible and ancient cultures to learn exactly what people ate thousands of years ago.

His studies found that the cultures having the most longevity shared the practice of consuming “living” foods full of nutrients, enzymes, “good” microorganisms, and healthy animal foods. Jordan experienced immediate positive results from the changes in diet.

He also added homeostatic soil organisms (HSOs) to his diet.  These are nutrients, trace minerals, and vital organisms missing from today’s depleted farmlands. Most of America’s soil is barren, pesticide-sterilized, artificially fertilized, fumigated, herbicide laden, pasteurized and microorganism (good and bad) free and to some extent nutrient depleted. 

As Jordan began to recover, he gained 29 pounds in the first 40 days and began a journey back to abundant health, energy and vitality. Upon recovery, he dedicated his life to helping others live or regain optimal health. Earning multiple degrees in the field of nutrition, including a N.M.D. and Ph.D, he has written books (The Maker’s Diet), lectures, and has founded Garden of Life, which manufactures many of the products used in the Maker’s Diet. 

The Maker’s Diet uses ancient Biblical and scientific resources in its holistic wellness program that leads you to address the health of body, mind and spirit.  The Maker’s Diet constitutes a 40-day health experience, which pays special attention to The Three “I”s that contribute to overall health.

First, balancing insulin, which improves physical, mental and emotional health by helping to maintain proper blood sugar levels, sharpening concentration and enhancing mood. Secondly, reducing infection that lessens the toxic load placed on your immune system. Lastly, managing inflammation, which reduces pain and decreases risk factors. 

The Maker’s Diet calls upon history to look at the world’s healthiest people who are generally the most primitive. In spite of our advanced medical technology and high standard of living, the typical American lifestyle is far from healthy.“

Many American eat too much, too often, and too “conveniently.”  Unfortunately, the Creator did not design us to operate and thrive on fast food, junk food and pre-packed microwave-prepared foods.”

Modern diets are composed of at least 55% “new food”, not designed by the Creator or eaten by our ancestors. I feel no doubt that many of the modern diseases that plague our modern society (cancer, cardiovascular disease) are a direct result of our over processed and toxic diets coupled with a general lack of exercise. 

Rubin breaks up his 40-day program into three 2-week phases. In so doing he provides not just a “diet” to lose weight, but a blueprint for living the rest of your life in complete, vibrant health. The plan is not just a program for those adhering to a Bible-based faith, but is on target with the most current scientific research as to what diet helps to prevent disease and give vibrant, long life.

Phase 1 covers the first 14 days of the program and in setting the foundation establishes temporary food limitations, mainly restricting disaccharide-heavy carbohydrate foods (grains, pastas, breads, sugars, etc.). This aims at providing a more natural balancing of your body’s chemistry. In this phase you focus on cleansing your body, correcting imbalances, and eliminating foods or chemicals your body is addicted to such as sugars, artificial sweeteners, caffeine and preservatives. 

Phase 1 outlines a complete list of foods to enjoy and to avoid. It also gives help in menu planning and grocery shopping and explains the benefits of a partial fast one day per week. In addition, it discusses the importance of advanced hygiene in overall health and disease prevention. 

Phase 2 spans days 15-28 of the 40-day program and continues the trend toward healthy weight loss and incorporates a greater variety of foods. At the same time it helps to establish the healthy eating habits that don’t last just for the time of a diet, but can last a lifetime. Again, there is a reference for the foods to enjoy and to avoid in this phase. Mainly, you will add back some previously restricted foods such as fruits, dairy and sweet potatoes.

Phase 3 is days 29-40 of the Maker’s Diet and represents the maintenance phase. It culminates in adding additional food options and establishes a healthy, balanced diet that will provide overall health for a lifetime. This phase of the diet allows and encourages balanced eating from each of the food groups, including healthy grains and foods higher in sugars and starches.

As I said the outset, I learned from customers using the program that it advocated grass fed animal products so I was very interested to see what Rubin had to say along these lines. In Chapter 8 he has the following to say concerning protein:

“Their [our ancestors] protein needs were met by consuming pasture-fed animals, wild game, and fish that were rich in highly beneficial omega-3 fatty acids and CLA (conjugated linoleic acid). These fats protected our ancestors against diseases such as cancer, diabetes, and heart disease."

The Maker’s Proteins


The word protein is derived from the Greek word proteus, which literally means of primary importance. It is translated into Latin as “primaries,” that is, the primary constituent of the body. The human body requires 22 amino acids to build body organs, muscles, and nerves (and much more).

It also has the capacity to convert amino acids into proteins that combat invading protozoa, bacteria, and viruses, and that have the ability to communicate internally. Altogether, your body builds or uses around 50,000 different proteins, including 5,000 specialized proteins called enzymes!

Under normal conditions, the healthy human body is able to manufacture all but 8 of the 22 amino acids from healthy food sources entering the body. These 8 essential amino acids must come from other sources outside the body.

If even one the these 8 essential amino acids is missing, the body is unable to synthesize the other proteins it needs – no matter how much protein you eat! Animal protein is our only complete protein source, providing all 8 essential amino acids. When we fail to get the essential amino acids and protein we need, we begin to lose myocardial (heart) muscle, which may contribute to coronary heart disease.

Animal products purchased from grocery stores are prone to contamination from pesticides, herbicides, and chemical fertilizers as well as the common overuse of antibiotics and growth hormones in large-scale commercial feedlots, making these food sources downright dangerous.

For these and other reasons, we only recommend animal proteins from beef, lamb, goat, buffalo, venison, elk, and other clean red meats; fish with fins and scales from oceans and rivers; chicken turkey, and other poultry raised in a free-range setting or organically and grass fed. We also recommend “clean” meats harvested from wild sources.

The story of Jordan Rubin and his journey from tragedy to triumph in dealing with his personal health issues is one of encouragement that in it just makes you feel good. The sound foundation from a standpoint of experience, research and science makes The Maker’s Diet a good read for anyone interested in health and nutrition.

If you are a Christian,  you will find it a must read that makes total sense. Even if you are not a Christian, the book is insightful and full of scientifically proven information concerning the use of food as a nutricuetical in battling disease or optimizing wellness. 

In fact, I would like to offer a few of you a special opportunity to acquire The Maker’s Diet completely free of charge. For the first 12 customers purchasing a generic quarter of grass fed beef, we will include the book F*R*E*E of charge. 

Since this offer is ONLY to newsletter subscribers, please indicate in our Special Instructions area in the order form that you would like to receive the Maker's Diet when you place your order for your generic quarter of grass fed beef.


                                       


Patricia Whisnant, DVM
Grass Farmer and Veterinarian
AmericanGrassFedBeef.com

P.S.  Feel free to forward this newsletter to your friends, clients and colleagues.

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http://www.americangrassfedbeef.com/newsletter


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Reprinted from "American Grass Fed Beef Newsletter," a free ezine published by Dr. Patricia Whisnant. This ezine features health information, recipes and tips about grass fed beef. Subscribe and enter a grass fed beef drawing at:

http://www.americangrassfedbeef.com


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