The Wellness Blog

Low Glycemic Sweeteners: All the Sweetness, None of the Guilt

Posted by US Wellness Meats on Sat, Aug 13, 2016 @ 01:39 PM


Few of us have the willpower to resist a freshly-baked dessert...

Homemade chocolate chip cookies… brownies… cinnamon apple pie… The very smell of these nostalgic sweet comfort foods is practically intoxicating. Their gooey goodness can be nearly impossible to pass up.

Unfortunately, most of us go through life indulging, only to suffer from post-dessert guilt, sugar-induced sluggishness and a variety of unhealthy consequences. Or we muster our willpower and deprive ourselves for the sake of our health and waistline.

But there is good news for dessert lovers who care about their health…

You Can Have Your Cake and Be Well Too

In my last article, I highlighted four low-glycemic and grain-free flours you can use to re-create healthy versions of all your favorite baked goods. Today, I’ll share my favorite all-natural, low-glycemic sweeteners so you can put dessert back on your family’s table… guilt free!

Unlike chemical-laden, artificial sweeteners (like sucralose, aspartame and others), these natural sweeteners provide a powerful punch of sweetness, without toxic side effects.

But before we get to that, let’s dig into…

The Truth about Maple Syrup, Honey, Figs & Dates

Sure they’re sweet. And technically speaking, they’re considered “Paleo.”

Unfortunately, most so-called Paleo desserts and snack foods made with these ingredients contain more sugar in one serving than our Paleo ancestors ate in an average month!

Research shows that as sugar consumption goes up, your longevity goes down and your risk for chronic disease, obesity and physical aging rises.

The Whitehall Study, which spanned 33 years and evaluated 451,787 people, found that all-cause, cardiovascular, and respiratory mortality were significantly higher among individuals with elevated blood sugar levels. It also showed that sugar intake and mortality were dose-dependent. In other words, the more you eat, the higher your risk.

And it makes little difference whether that sugar comes in the form of a soft drink, a honey-sweetened dessert, or a food bar filled with dates.

In fact, the sugar found in honey, syrup and fruit – called fructose – is particularly damaging when consumed in excess. Fructose has been found to:

  • Cause digestive distress in those with dietary fructose intolerance (DFI) – roughly 33% of the population
  • Raise ghrelin levels – a hormone that boosts appetite
  • Contribute to non-alcoholic fatty liver disease
  • Increases uric acid levels – raising blood pressure and insulin production
  • Increase triglyceride and oxidized LDL levels – key factors in heart disease and metabolic syndrome
  • Damage neurons, contributing to memory loss and cognitive decline
  • Promote glycation – the binding of sugar to protein and a key factor in every chronic disease.

Now, here’s the rundown on…

Nature’s Sweetest Substitutes that Won’t Sour Your Health

Erythritol: Considered the “almost sugar” by health experts and pastry chefs alike. Erythritol is a “sugar alcohol” with a glycemic index of zero and zero calories. It has no effect on blood sugar and is safe for diabetics. It also occurs naturally in fruits such as grapes, melons and peaches. And it’s found in fermented products like wine and beer. In other words, it is a natural compound that your body already recognizes.

Erythritol can be used cup for cup in recipes just like sugar, and provides about 70% of the sweetness. In addition to its qualities as a sweetener, erythritol has been shown to provide antioxidant protection to blood vessels. You can help erythritol dissolve in recipes by grinding it in a blender or Magic Bullet. The powdered version also doubles as “powdered sugar”.

Stevia: This super-sweet herb, native to Paraguay, is up to 300X sweeter than sugar. Stevia is best used to boost the sweetness of a sugar alcohol, like erythritol, rather than the sole sweetener in a recipe. Pure stevia extract should be used sparingly – ¼ to ¾ tsp is the common range for most recipes.

Xylitol: Another sugar alcohol, xylitol has the same sweetness as sugar but with 40% fewer calories and a glycemic index of 11. Xylitol tends to have a “cooling” or “minty” effect, which can be reduced by combining it with erythritol. Xylitol has a number of health benefits, ranging from reducing cavities and the prevention of Candida to boosting bone health.

Luo Han Guo: Consider this the Asian cousin of stevia. A member of the pumpkin family, the extract of this gourd is also about 300 times sweeter than sugar. It’s rich in antioxidants too. Luo Han Guo (or just lo han) has been used medicinally in China for centuries. Like stevia, it should be used quite sparingly and is best when blended with erythritol.

Coconut Palm Sugar: Made from the evaporated sap of the coconut flower, this sweetener tastes very similar to brown sugar. However, unlike sugar’s score of 65 on the glycemic index, coconut sugar ranks 35. A word of caution, however: while lower on the glycemic index, palm sugar still has 60 calories and 16 grams of sugar per tablespoon. I do not recommend it as a sole sweetener for this reason. Rather, it is best used sparingly to add a rounded, rich, brown-sugar taste to baked goods primarily sweetened with the zero-calorie options listed above.

By learning to combine these low-glycemic and all-natural sweeteners, you can achieve a taste and texture that is almost identical to sugar, but without the health-harming consequences!

If you’re looking for a quick (and healthy) shortcut, Wellness Bakeries has created a range of grain-free, gluten-free and low-glycemic dessert, bread and breakfast mixes. All you have to do is blend-and-bake to enjoy your favorite comfort foods – without concern for your health.

Check out our line of products carried by US Wellness Meats… 


Kelley Herring is the co-founder of Wellness Bakeries, makers of grain-free, gluten-free, low-glycemic baking mixes for cakes, cookies, breads, pizza and much more.


Topics: Product Information

Diabetes Super Treatment Hiding in Plain Sight

Posted by Brian Schoemehl on Fri, Nov 06, 2015 @ 05:09 PM
The Natural Diabetes Treatment Masquerading as a Common Everyday Spice

Within your kitchen you have access to a common spice powerful enough to prevent diabetes. In fact, a recent study showed this same spice can be up to 100,000 times  more potent than metformin, the leading treatment.  

If you don’t happen to have this common spice in your house, it's easy to find. And if you don’t know how to use it, you’ll want to keep reading for some tasty, yet simple ideas…

This super-spice has been called the “King of Spices.” It has appeared in over 5,600 peer-reviewed studies. A quick public search on the National Library of Medicine database shows it has over 600 health benefits.

It may sound unbelievable that one spice has such medicinal power, but it shouldn’t come as a surprise. I’m talking about that golden beauty – turmeric!

Also known as Indian saffron due to its vibrant color, turmeric is quickly becoming known as a natural way to prevent and treat diabetes.

A 2014 study conducted at The Center for Cancer Prevention Research at Rutgers confirms the strong influence of turmeric on cardiovascular complications in the diabetic population.

“A 6-month curcumin intervention in type-2 diabetic population lowered the atherogenic risks. In addition, the extract helped to improve relevant metabolic profiles in this high-risk population.”

But it’s not just those who already have diabetes who benefit from using turmeric. It’s for anyone concerned about blood sugar - including the 40 percent of Americans with pre-diabetes. In fact, early research is showing that turmeric can help prevent the disease… with an astounding 100% success rate.

This is tasty news for those searching for a natural diabetes treatment.

Turmeric: The Golden Healer

It is the polyphenol compound known as curcumin that gives turmeric its mighty power, not to mention its exquisite color. Within the rhizomes of the turmeric (Curcuma longa) plant is where we find the magic.

It’s well known that turmeric is a natural anti-inflammatory. But the benefits go much deeper than that. Curcumin influences more than 150 biological pathways within the body, and it does this in many different ways.

A recent review in Current Pharmacology Reports highlights its power:

“[Curcumin] is a well-known anti-inflammatory, anti-oxidative, and anti-lipidemic agent and has recently been shown to modulate several diseases via epigenetic regulation. Many recent studies have demonstrated the role of epigenetic inactivation of pivotal genes that regulate human pathologies, such as neurocognitive disorders, inflammation, obesity, and cancers.”

Turmeric: Natural Diabetes Prevention… and Treatment

If you have Type-2 diabetes then you are likely aware that it is the health complications that kill. These include heart and liver disease. The latest curcumin research offers exciting hope for these complications.

Cutting-edge research performed at the Srinakharinwirot University in Bangkok found that curcumin has the capacity to repair and regenerate damaged liver tissue in diabetic rats.  The liver tissues appeared to display both normal and healthy characteristics.

Numerous studies have been done on curcumin’s efficacy in liver function and this groundbreaking research promises great hope for those with diabetes-related liver disease.

There’s also great news for diabetics with heart disease.

The authors of a study published in a leading pharmacology journal, measured the effectiveness of curcumin on six heart-disease parameters:

•    Arterial stiffness
•    Markers of inflammation (increased adiponectin or decreased leptin)
•    Insulin resistance
•    Triglyceride levels
•    Uric acid levels
•    Abdominal obesity

Curcumin improved every single one of these measures.

Turmeric really does deserve the title, “The King of Spices.”

Pre-diabetic? The Answer is in Your Spice Rack!

Pre-diabetes often comes with no warning signs.

But the daily addition of turmeric may go a long way to preventing Type-2 Diabetes, regardless if you are pre-diabetic or not.

A study conducted by the American Diabetes Association tested turmeric on subjects with pre-diabetes. What they found during the nine-month research was remarkable. Turmeric had a 100% success rate in preventing type-2 diabetes, compared to a control group who received a placebo.

That’s just one more compelling reason to include turmeric as part of your daily diet.

Turmeric: Fighting Hundreds of Diseases in Hundreds of Culinary Ways!

Most of us love a good curry, but you don’t need to be a master chef to use turmeric. It is incredibly versatile and you can simply add it to most foods, just as you would salt and pepper!

Many people also enjoy raw turmeric root daily, juiced or blended. Start slowly with a one-inch piece and adjust to suit your taste.

Five Delicious Ways to Include Turmeric in Your Diet

1.    Enjoy a pastured organic chicken curry with fresh organic vegetables. Better still, if you have a mortar and pestle, you can make your own signature curry paste with a liberal helping of fresh or dried turmeric.
2.    Try a twist on a Turkish classic by creating a turmeric Tahini to serve with Grass-Fed Lamb Shish Kebabs.
3.    For a beautiful golden centerpiece to meals have a go at dressing a whole cauliflower with coconut oil, turmeric, salt and pepper and then roasting slowly in the oven.
4.    Add a teaspoon of turmeric to your morning scramble of farm-fresh eggs.
5.    Make a simple and delicious turmeric-infused sauce using Paleo mayonnaise, turmeric, fresh pressed garlic, sea salt, and smoked paprika. Serve alongside your favorite grass-fed beef dishes– from a rare teres major… to a slow cooked chuck roast.

Combine your daily dose of turmeric with a healthy balanced ancestral diet and regular exercise for an easy and tasty way to prevent and treat diabetes… naturally.

Love bread, but not the blood-sugar spiking carbs and grains? Check out Kelley’s newest book, Better Breads, including more than two dozen low-carb, grain-free, prebiotic-rich Paleo breads, biscuits, pancakes, muffins and more! Click here to learn more about Better Breads

  Kim T, Davis J, Zhang AJ, He X, Mathews ST. Curcumin activates AMPK and suppresses gluconeogenic gene expression in hepatoma cells. Biochemistry and Biophysical Research Community. 2009 Oct 16;388(2):377-82. doi: 10.1016/j.bbrc.2009.08.018. Epub 2009 Aug 8.

  Boyanapalli SS, Tony Kong AN. "Curcumin, the King of Spices": Epigenetic Regulatory Mechanisms in the Prevention of Cancer, Neurological, and Inflammatory Diseases. Current Pharmacology Reports. 2015 Apr;1(2):129-139. Epub 2015 Jan 30.

  Chuengsamarn S, Rattanamongkolgul S, Phonrat B, Tungtrongchitr R, Jirawatnotai S. Reduction of atherogenic risk in patients with type 2 diabetes by curcuminoid extract: a randomized controlled trial. The Journal of Nutritional Biochemistry. 2014 Feb;25(2):144-50. doi: 10.1016/j.jnutbio.2013.09.013. Epub 2013 Nov 6.

  Khimmaktong W, Petpiboolthai H, Panyarachun B, Anupunpisit V. Study of curcumin on microvasculature characteristic in diabetic rat's liver as revealed by vascular corrosion cast/scanning electron microscope (SEM) technique. Journal of the Medical Association of Thailand. 2012 May ;95 Suppl 5:S133-41. PMID: 22934459

  Chuengsamarn S, Rattanamongkolgul S, Luechapudiporn R, Phisalaphong C, Jirawatnotai S. Curcumin extract for prevention of type 2 diabetes. Diabetes Care. 2012 Nov ;35(11):2121-7. Epub 2012 Jul 6. PMID: 22773702

Cruickshank K, Riste L, Anderson SG, Wright JS, Dunn G, Gosling RG. Aortic pulse-wave velocity and its relationship to mortality in diabetes and glucose intolerance: an integrated index of vascular function? Circulation 106 (16): 2085–90. doi:10.1161/01.CIR.0000033824.02722.F7. PMID 12379578.

Topics: Grass-fed Beef, Paleo, Product Information, Heart Health, Grass-fed Lamb, Free-Range Poultry

Flat Iron Steak with Migas Flavoring

Posted by US Wellness Meats on Thu, Oct 01, 2015 @ 10:04 AM

Migas refers to pieces of beef seasoned with paprika and garlic, and quickly cooked in hot fat. This is a traditional Spanish treat, which has been enjoyed for a very long time. U.S. Wellness Meats flat iron steak is perfect for this dish.

The flat iron is a tender cut of meat near the chuck area. It usually comes with a thick wad of sinew right in the middle, but U.S. Wellness Meats trims out this wad of sinew from their flat iron steaks, which come ready to cook.

This dish is delicious and easy. It is best to marinate the meat overnight, so the rich flavors will permeate the meat.

4 USW Flat Iron 50 Max resized 600

Serves 4

1 package U.S. Wellness Meats beef flat iron steak


4 tablespoons unfiltered organic extra virgin olive oil

2 tablespoons white wine, preferably sherry

2 teaspoons smoked Spanish paprika

2 teaspoons organic granulated garlic powder

1 teaspoon organic oregano, crumbled between your fingers

1 teaspoon freshly ground organic black pepper


1 teaspoon coarse unrefined sea salt, crushed

2 tablespoons Kerrygold unsalted butter

2 tablespoons extra virgin olive oil, preferably Spanish

  1. The day before you plan to make the steaks, prepare the marinade by combining all ingredients, and mixing them well. Place the meat in a glass bowl, and cover all surfaces with the marinade. Cover the bowl, and let rest at room temperature for 1 hour, then refrigerate overnight.
  2. Remove the meat from the refrigerator at least 1 hour before you plan to cook it, so it can come to cool room temperature.
  3. Remove the meat from the marinade and place on a plate. Sprinkle both sides of the steaks with the salt.
  4. Place the butter and olive oil in a heavy-bottomed frying pan that is large enough to hold the steaks. Heat the pan at medium heat until the butter is melted and the fat is hot and bubbly.
  5. Carefully add the steaks to the hot fat. Cook for 4 minutes on each side for rare; or 5 minutes on each side for medium rare. Serve and enjoy the rich, traditional flavors.

describe the imageStanley 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

Topics: Grass-fed Beef, Recipes, Product Information

Write A Review & You Could Win!

Posted by US Wellness Meats on Thu, Sep 17, 2015 @ 01:18 PM

Hi folks!

We're celebrating our 15-year anniversary this month! 

We wouldn't be where we are today without each and every one of you. We appreciate your continued support and patronage. We look forward to many more years of doing what's good for our animals, good for our planet and good for you. 

What better way to kick off the anniversary festivities than with a giveaway? So here are the details...

In case you missed it, our new and improved website has the option to leave product reviews. Just click the product(s) you wish to review and select 'add your review' and you're done. Easy peasy, right?

Submit a review of any of our online selections between Thursday, September 17 - Tuesday, September 22 to be entered to win a $100 gift certificate!

Upon leaving a review you will automatically be entered into our drawing. Only one entry per person, but you're welcome to leave multiple reviews. The winner will be randomly selected and announced on Friday, September 25. 

Good luck & happy reviewing! 







Topics: Product Information, Misc Info, Contests

Write a review & you could WIN! 

Posted by US Wellness Meats on Thu, Sep 17, 2015 @ 12:01 PM

Hi, folks!

We're celebrating our 15-year anniversary this month! 

We wouldn't be where we are today without each and every one of you. We appreciate your continued support and patronage. We look forward to many more years of doing what's good for our animals, good for our planet and good for you. 

What better way to kick off the anniversary festivities than with a giveaway? So here are the details...

In case you missed it, our new and improved website has the option to leave product reviews. Just click the product(s) you wish to review and select 'add your review' and you're done. Easy peasy, right?

Submit a review of any of our online selections between Thursday, September 17 - Tuesday, September 22 to be entered to win a $100 gift certificate!

Upon leaving a review you will automatically be entered into our drawing. Only one entry per person, but you're welcome to leave multiple reviews. The winner will be randomly selected and announced on Friday, September 25. 

Good luck & happy reviewing! 







Topics: Product Information, Contests


Posted by US Wellness Meats on Thu, Sep 10, 2015 @ 12:21 PM

More than 29 million Americans are currently diagnosed with Diabetes Definitiondiabetes, with an additional eight million un-diagnosed. To make matters worse, it’s estimated that 86 million Americans have the symptoms of “pre-diabetes” and that close to half (40%) of the American population will develop diabetes during their lifetime!

But it’s not just people with diabetes or pre-diabetes who should be concerned about blood sugar. Keeping your blood sugar within a healthy range is one of the most important things you can do to prevent heart disease, Alzheimer’s, macular degeneration, weight gain, hormonal issues, certain cancers and more.

As you can imagine, the diabetes industry is a big business. It is estimated that over $176 billion is spent each year on diabetes medications and care alone. Billions more are spent on medical devices and so-called “diabetic-safe” industrial foods, many of which actually promote or worsen blood sugar control due to their high levels of sugar, artificial sweeteners (like sucralose and aspartame) and harmful fats (including trans fats and processed seed oils).
With all of these harmful drugs, fake pharma-foods, expensive gadgets (and the mass media and marketing surrounding them), many people with blood sugar issues feel pressure from their physicians, family and friends to “get with the program”. Unfortunately, this typically means taking a prescription medication (or three).

But recent research shows that a simple, healthy, drinkable addition to your meals may not only stabilize blood sugar enough to prevent post-meal blood sugar surges… this tasty treat may even be powerful enough to reduce the need for diabetes medications altogether.

So, what is this tasty treat?

The Blood-Sugar Balancing Shake

Well, not just any shake – a shake made with whey protein.

Researchers at Wolfson Medical Center of the Hebrew University of Jerusalem evaluated 15 diabetic patients with type 2 diabetes. The participants were divided into two groups. The first group received 50 grams of whey protein in 250 ml of water and a high-glycemic breakfast (three slices of white bread with sugar jelly). The second only ate the blood-sugar spiking white bread stack with jelly.

Blood samples were taken before the meal, when the whey protein was taken, and at specific intervals after the meal. The researchers found that blood sugar levels were reduced after the meal by an impressive 28 percent in the participants who consumed the whey shake. What’s more, the whey shake group also enjoyed a 105 percent increase in insulin release and 141 percent higher levels of glucagon-like peptide 1 (GLP-1) – a gut hormone that stimulates insulin secretion. All in all, the whey shake group enjoyed a 96 percent improvement in early insulin response compared to the control group.

The lead researcher on the study, Prof. Daniela Jakubowicz, said:

“What’s remarkable is that consuming whey protein before meals reduces the blood sugar spikes seen after meals. It also improves the body’s insulin response, putting it in the same range or even higher than that produced by novel anti-diabetic drugs.

Eat Wisely, Move Often, Add Whey Protein

When it comes to controlling your blood sugar - or even reversing diabetes - focus on lifestyle and diet first.

Move your body. Get plenty of fresh air and sunshine. And base your meals around the low-carb, grain-free, healthy-fat foods that are known to naturally regulate blood sugar and metabolism, including grass-fed beef, bison and lamb, pastured poultry and wild fish, with as many of the above-ground veggies you can eat.

And for even more blood-sugar balancing power and nutrition, add a delicious shake made with non-denatured, grass-fed whey protein before a meal.

We would like to hear from you.  Have you overcome a blood sugar challenge or a diagnosis of diabetes? If so, how did you do it?



Love bread, but not the blood-sugar spiking carbs and grains? Check out Kelley’s newest book, Better Breads, including more than two dozen low-carb, grain-free and Paleo breads, biscuits, pancakes, muffins and more! Click here to learn more about Better Breads…


1.    American Diabetes Association. Statistics About Diabetes. Taken from National Diabetes Statistics Report, 2014
2.    Gregg, E., Zhuo, X., Cheng, Y. Trends in lifetime risk and years of life lost due to diabetes in the USA, 1985–2011: a modelling study. The Lancet Diabetes & Endocrinology, 2014
3.    Wild, S. Roglic, G., Green, A, et al. Global Prevalence of Diabetes. Estimates for the year 2000 and projections for 2030. Diabetes Care, Volume 7, No. 5, May 2004.
4.    USA Today. Diabetes care costs nation $245 billion annually.
5.    Daniela Jakubowicz, Oren Froy, Bo Ahrén, Mona Boaz, Zohar Landau, Yosefa Bar-Dayan, Tali Ganz, Maayan Barnea, Julio Wainstein. Incretin, insulinotropic and glucose-lowering effects of whey protein pre-load in type 2 diabetes: a randomised clinical trial. Diabetologia, 2014; 57 (9)
6.    Pepino MY, Tiemann CD, Patterson BW, Wice BM, Klein S. Sucralose affects glycemic and hormonal responses to an oral glucose load. Diabetes Care. 2013 Sep;36(9):2530-5.
7.    Suez J, Korem T, Zeevi D, Zilberman-Schapira, G. Artificial sweeteners induce glucose intolerance by altering the gut microbiota. Nature. 2014 Oct 9;514(7521):181-6.

Topics: Grass-fed Beef, Paleo, Product Information, Grass-fed Lamb, Seafood, Free-Range Poultry


Posted by US Wellness Meats on Sat, Jun 06, 2015 @ 12:23 AM

Author: Kelley Herringdescribe the image

Our modern world is awash in chemicals and food-like substances that wreak havoc on our health. And while these compounds can adversely affect any system in the body, it is your gut where the greatest impact occurs.

In recent years, the gut has been called the “second brain” because of its unique relationship to cerebral health. It’s also been shown that over 70% of the immune system resides in the gut, thanks to a diverse population of organisms (or flora) and the gut associated lymphoid tissue (GALT) that mediates immune response. Even conventional medicine now recognizes that a healthy body and brain are dependent on a healthy gut.

Gut and Psychology: Build a Stronger Brain with a Healthy Gut

But long before these ideas were mainstream, Dr. Natasha Campbell-McBride, MD made the connection. In her book, Gut and Psychology Syndrome: Natural Treatment for Autism, ADHD/ADD, Dyslexia, Dyspraxia, Depression and Schizophrenia, Dr. McBride shows how many physical and neurological disorders can be attributed to dysbiosis – or an unhealthy imbalance – in the gut.

But how?

As we deviate from our ancestral diet, the symbiotic relationships between microorganisms in our gut change. These changes can cause abnormal gut flora to proliferate. The combination of these unhealthy bacteria and irritants from our modern diet can cause tiny perforations to form in the sensitive lining of the gut. The resulting “leaky gut” allows harmful microbes and toxins to enter the bloodstream, where they impact normal biological processes and can lead to dysfunction and disease.

Getting Started with GAPS:  Seal and Heal Your Leaky Gut

So how do you seal and heal the gut and restore a healthy microbial balance? Dr. McBride has created a safe and effective protocol designed to provide the body with an array of healing nutrients and flora-friendly foods while eliminating potential irritants. The protocol is broken into six phases, each lasting three to five days.

Here is an overview of the protocol and what to expect:

Stage 1: In this phase, the focus is on nutrient-rich meat stock, which is easy to digest and allows the gut to focus on healing as opposed to breaking down foods.

Stage 2:  In this phase, raw, organic egg yolks are added to meat stocks to provide additional nutrients for repair. Animal fats from pasture-raised animals – like tallow and lard – are especially important at this time to seal and heal the gut. These healthy fats also provide a concentrated source of energy.

Stage 3: Onions cooked in grass-fed fat (great immunity-boosters) and avocados are added at this time. Probiotics should be taken before meals to help restore healthy gut flora.

Stage 4: Grass-fed burgers, roasted pastured chicken and wild fish are added in this stage, as well as sautéed mushrooms and caramelized onions. The juice of organic vegetables is also introduced at this time.

Stage 5: As the gut lining strengthens and your ability to digest improves, foods that are more difficult to digest are introduced, including apples cooked in coconut oil or ghee and raw veggies.

Stage 6: Raw fruits and GAPS-approved desserts (like cinnamon baked apples and coconut macaroons) are allowed in this final phase of the Introduction Diet.

Is The GAPS Diet Right for You?

Thousands of people have found significant relief from the GAPS diet. If you try the introductory diet and notice you are feeling better, following the Full GAPS diet (which lasts for at least two years) could be a beneficial next step to improve your overall health.

Have you tried the GAPS diet? If so, what was your experience?

ED NOTE: Love bread, but not the grain and carbs? Check out Kelley’s newest book, Better Breads, including more than two dozen low-carb, grain-free and Paleo breads, biscuits, pancakes, muffins and more! Click here to learn more about Better Breads…


  1. Anastasia I. Petra, Smaro Panagiotidou, Erifili Hatziagelaki, Julia M. Stewart, Pio Conti, Theoharis C. Theoharides. Gut-Microbiota-Brain Axis and Its Effect on Neuropsychiatric Disorders With Suspected Immune Dysregulation. Clinical Therapeutics. Volume 37, Issue 5, 1 May 2015, Pages 984–995
  2. Oregon State University. "Gut microbes closely linked to proper immune function, other health issues." ScienceDaily. ScienceDaily, 16 September 2013.
  3. Antoine Louveau, Igor Smirnov, Timothy J. Keyes, Jacob D. Eccles, Sherin J. Rouhani, J. David Peske, Noel C. Derecki, David Castle, James W. Mandell, Kevin S. Lee, Tajie H. Harris, Jonathan Kipnis. Structural and functional features of central nervous system lymphatic vessels. Nature, 2015; DOI: 10.1038/nature14432
  4. National Institute of Allergy and Infectious Disease. Gut B Cells.
  5. Shulzhenko N, Morgun A, Hsiao W, Battle M, Yao M, Gavrilova O, Orandle M, Mayer L, Macpherson AJ, McCoy KD, Fraser-Liggett C, Matzinger P. Crosstalk between B lymphocytes, microbiota and the intestinal epithelium governs immunity versus metabolism in the gut. Nature Medicine. 20 November 2011
  6. Gut and Psychology Syndrome. Web.


Topics: GAPS, Product Information

Nutrient Density: The Key to Youth and Beauty

Posted by US Wellness Meats on Fri, Apr 24, 2015 @ 01:17 AM

describe the imageDo you want smoother skin, more lustrous hair, stronger nails and a youthful glow? Who doesn’t?

In our modern world of uber-expensive creams, potions and procedures, many of us are willing to spend big bucks when it comes preserving or regaining our youthful looks. But the secret to looking young and vibrant doesn’t come in a fancy package. It doesn’t require needles, syringes and scalpels. And it won’t cost you a lot of money, either.

The key to looking vibrant at any age lies in the nutrient-dense diet of our ancestors.

The Ancestral Answer to Beauty and Bulletproof Health

The attributes we find attractive are also those correlated with good health and fertility. So maximizing nutrition won’t just make you healthier on the inside… but more beautiful on the outside too.

Your body is intelligently designed to prioritize the nutrients we have available. When you are deficient, your body will preferentially use nutrients for mission-critical biological processes like brain function, blood building and wound healing.

This is critical for survival. But it’s bad for your appearance, as you hair, skin and nails take a back seat in line for nutrients. If you’re lackluster in these departments, it’s a good indication that you are not getting the nutrients you need.

The good news is that following a Paleo diet can help…

Beauty Superfoods: Five Key Nutrients to Enhance Your Looks

By enjoying a wide variety of highly nutrient-dense foods – including healthy fats, clean protein, connective tissue, organ meats and bone – you provide your body with an unparalleled source of beauty-enhancing nutrients including collagen, zinc, biotin, vitamin A and omega-3 fats.

Eating ancestrally also eliminates or minimizes inflammatory compounds (like omega 6 fats from industrial seed oils), nutrient thieves (like phytates from grains) and DNA toxins (like sugar) that damage cells, bind up nutrients and promote the cross-linking of proteins that can lead to wrinkle formation.

Of course, it goes without saying that your diet should also include a wide variety of colorful, non-starchy vegetables, nuts and berries. These foods provide powerful phytonutrients and antioxidant protection that promote health and slow down the aging process.

So, let’s take a look at five key beauty nutrients and the best foods to optimize them in your diet:

  • Collagen: This protein, found in connective tissue, has the unique ability to be deposited where you need it. That means dietary collagen can actually add cushion to your hips and knees or help to fill in fine lines and wrinkles on your face. Eating meat on the bone and making bone broth a staple of your diet are the two best ways to top off your supply of this superfood beauty nutrient.
  • Zinc: You probably know this mineral best for its important role in growth, healing and immunity. But a deficiency in zinc (often due to inadequate dietary consumption or binding with phytate-rich grain foods) can result in thinning hair and skin problems, including acne. Get more zinc in your diet with oysters, grass-fed beef (short ribs and ribeyes are especially rich in zinc), lobster, shrimp, pork, beef liver, lamb and egg yolks.
  • Biotin: This beauty nutrient is essential for hair growth and strong, healthy nails. The most concentrated sources of biotin are egg yolks and liver, with ample amounts in wild salmon, sardines, and chicken.
  • Vitamin A: You’ve probably seen synthetic vitamin A creams and supplements – prescription or over-the-counter – marketed as a potent remedies for wrinkles. While these substances can help to prevent wrinkles and combat acne (thanks to their ability to boost cell turnover and increase collagen production), they also come with a list of potential side effects. Eating vitamin A rich foods – including beef liver, chicken liver, egg yolks, wild salmon and mackerel – can provide your body with this powerful anti-aging vitamin – without the unwanted side effects. 
  • Omega-3 Fats: Found primarily in wild game and seafood and meat from animals raised on pasture, omega-3 fats provide powerful protection against inflammation – a key disease process that promotes physical aging. Boost your intake of omega-3s with wild salmon and halibut, sardines, mackerel, wild shrimp and scallops and a high quality fish oil supplement.

Optimizing Your Nutrition for Beauty… and Beyond

To get the full spectrum of nutrients you need for optimal health, vary your diet. Try duck liver and bison liver… use bison marrow bones or  chicken feet for collagen-rich stocks… enjoy halibut and lobster in addition to your usual seafood meal of wild salmon.

Enjoying delicious meals that include these nutrient-dense superfoods, coupled with a variety of non-starchy vegetables, is not just the best way to fortify your health… but also your appearance!

ED NOTE: Kelley Herring is the author of Better Breads – which includes information you need to know about why it is so important to avoid wheat and grains in your diet, plus how to use healthy replacements for these foods to create all the breads you love… without the gluten, carbs and health-harming effects. Click here to learn more about Better Breads


  1. Shanahan, Catherine MD., Shanahan, Luke.  Deep Nutrition: Why Your Genes Need Traditional Food. 2009
  2. USDA National Nutrient Database
  3. “How Paleo Makes You Look Younger, Sexier and More Vibrant”. Web.  14 Feb. 2014

Topics: Grass-fed Beef, Product Information, Misc Info

Learn Your Cuts!

Posted by US Wellness Meats on Wed, Apr 22, 2015 @ 03:34 PM

We get a lot of customer questions about the different cuts of beef and what part of the animal they come from. There are nine primary cuts of beef in a harvested animal, and these are known as "primal." It is possible to cut each primal into smaller "sub-primal" cuts. For example, a short loin is sub-primal of the loin primal. A tenderloin and a striploin are also sub-primals of the loin primal. You can save significant money on our meat by ordering a primal, and cutting it into retail cuts at home.

This handy guide will help in locating where your favorite cuts come from: 


Bottom Sirloin: This is a boneless sub-primal of the loin with elegantly tender meat requiring minimal preparation. It is cut from the second most tender muscle group in the beef animal. Our Products: Bottom Round Roast, Eye of Round Roast, Pre-Cooked Pot Roast with Gravy, and Ground Beef.

Brisket: The brisket primal is from the front of the animal beneath the chuck primal. Because cuts from the brisket are among the less tender, they are best suited for moist cooking methods like braising, stewing and steaming. Our Products: Brisket (small or whole), Hand Seasoned Hickory Smoked Brisket, and Corned Beef Brisket.

Chuck: This primal is rich in meat and marbling, which helps add flavor and tenderize the surrounding meat.  Although rich in flavor, chuck cuts are not as tender as the elegant middle steak primals; consequently, they are perfectly suited to pot roasts and braising cooking.  This primal cut is also the most popular source for ground beef, thanks to its rich flavor and its balance of meat and fat. Our Products: Teres Major Steak, Flat Iron Steak, Corned Beef Flat Iron, Chuck Roast, Center Cut Shoulder Roast, Heart of Shoulder Roast, Minute Steak and Ground Beef.

Flank: The flank is the primal cut just below the loin primal. The primary cut from this primal is the flank steak. Our Products: Flank Steak.

Plate: The plate primal is located under the rib primal. The cuts from the plate are slightly tough and therefore better used in moist cooking methods. Short ribs, skirt steak, and beef bacon all come from this primal. Our Products: Beef Bacon, Hanger Steak, Skirt Steak, Inside Skirt Steak, and Ground Beef.

Rib: This primal is the source, as you might expect, for ribs.  Although there are 13 pairs of ribs, only ribs six through 12 fall into the rib primal. (One through five are part of the chuck cut and the 13th rib is part of the loin.)  Rib roasts and rib eye steaks are from the rib primal. Our Products: Short Ribs, Pre-Cooked BBQ Short Ribs, Back Ribs, BBQ Hickory Smoked Back Ribs, Standing Rib Roasts (2 Rib3 Rib, 4 Rib, and 6 Rib), Ribeye Steak, and Ribeye Primal.

Round: The round is cut from the rear of the animal, including the hind shank and the rump.  Meat from the round tends to be very lean but not as tender and is therefore best suited to moist cooking.  There are exceptions to this:  London broil is delicious when grilled.  Sirloin tips and sirloin sandwich steaks are light, healthy meats that require minimal preparation times. Our Products: London Broil, Tri-Tip Roast, Tri-Tip Steak, Inside Round Roast, Beef Jerky, and Ground Beef.

Shank: Meat from the shank primal is some of the toughest; as a result, we do not offer cuts from this primal.  We do use the shank for ground beef and our marrow bones. Our Products: Marrow Bones (Thin, Medium, and Long), and Ground Beef.

Shortloin: Because this primal is from some of the least-used muscles, meat from this cut is particularly tender. As a result, these cuts do not require long cooking times and are the most expensive.  The Delmonico steak, T-bone steak, and tenderloin (the source of filet mignon) are all from this primal. Our Products: T-Bone Steak, Delmonico Steak, NY Strip Steak (8 oz. and 14 oz.), and Striploin Primal.

Sirloin: This is a cut of meat from the loin of a steer or heifer. Sirloin steaks differ from shortloin steaks in that the bone and the tenderloin have been removed.  Some American butchers call a thick sirloin tip steak a chateaubriand, although the French reserve that term for a much better cut from the tenderloin. Our Products: Sirloin Tip Steak, Sandwich Steaks, Knuckle Bone, and Ground Beef.

Tenderloin: The most tender muscle in the animal, tenderloin is a superior center-of-the-plate gourmet treat for any gathering. Our Products: Tenderloin Filets (6 oz. and 9 oz.), Tenderloin Kabobs, and Tenderloin Primal.

Top Sirloin: Cuts from the top sirloin primal are tender, though not quite as tender as those from the shortloin. Sub-primal cuts of the top sirloin are the tri-tip steak and the sirloin steak. Our Products: Top Sirloin Steak, Petite Top Sirloin Steak, Coulotte Steak, and Ground Sirloin Patties.

Please feel free to reach out with any additional questions! 

Topics: Grass-fed Beef, Product Information

US Wellness Meats Farmers & Partners!

Posted by US Wellness Meats on Wed, Apr 15, 2015 @ 04:40 PM

hen US Wellness Meats was founded back in 2000, we were raising and selling our grass-fed beef products only.  After a few short years in business we realized we needed to widen our horizons as there are so many other great products we could be offering!  So we started to branch out into grass-fed dairy and lamb products, and things continued to grow from there.  We would not be the company we are today without the other amazing farmers and producers who contribute to our business.  Continue reading to learn more about our incredible partners...   

Beef: Our founding farms are located in the heart of the Midwest.  Most of our current production comes from three of the founding members of the company located in Northeast Missouri and West Central Illinois.  Our cattle are 100% grass-fed and grass-finished and do not receive any starch (grains) in their diet.  Every beef product- from the steaks to franks and ground beef meets this same criteria.  We do not feed any antibiotics or hormones and do not use any pesticides or herbicides on our pastures.  Besides our founding farms, we also source from a few private farms throughout the United States and through our partnership with grass-fed farmers in Tasmania.  Currently, our cattle farms are located in Missouri, Illinois, Alabama, Montana, and Tasmania.  We enjoy long summers with abundant rainfall to keep our pastures green most of the year.  We bale plenty of those warm weather grasses in the summer so the cattle enjoy those same grasses when snow is on the ground in the Midwest region. 

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A small group of Tasmanian farmers came to the US for tours of our farms many years ago, which led to the formation of this unique partnership.  Tasmania is the ideal place for grass-fed production due to their temperate climate.  This island is the ideal place for grazing animals as they have a temperate climate and plenty of rainfall that allows for grazing year round, and no hormones or GMOs are allowed on the island.  They are raising their cattle to the exact standards as we are: 100% grass-fed and grass-finished, not fed any antibiotics or hormones, and the farmers do not use any fertilizer or pesticides on their pastures. 
We started sourcing product from Tasmania because there are certain cuts that the animal only has so many of - such as skirts, flanks and hangar steaks, and were always running short.  So we turned to our friends from Tasmania for some of these cuts, which they were able to provide.  These primals are going through the aging process while they are on the ship here, and they are then processed at the same processing facility here in the US as all of our other beef cuts.  If a product is currently sourcing from our Tasmania product, it will have that information on the product description, such as the Flank Steak.  If a product is domestic, it won't have that disclaimer, like the Sirloin Tip Steaks

Click here to learn more about the farm in picturesque Tasmania.   tasmania, grass-fed beef

Bison: 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.  NorthStar Bison in Wisconsin and Wild Idea in South Dakota raise their bison on 100% native prairie grasses, without chemicals, hormones, pesticides or grain.  All our bison is 100% grass-fed and grass-finished.

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PorkAll of our pork products are GAP-certified, meaning they are raised in the best conditions possible.  Our pork comes from Heritage Acres which is a group of small, local Missouri and Kansas farmers providing the finest quality, antibiotic-free pork. You can read more details on our pork blog, including information on the pigs diet which is 100% vegetarian feed.  They receive no added hormones and are antibiotic free. 

Since pigs have a single stomach, they cannot be raised on grass along and are supplemented with a conventional, 100% vegetarian diet that includes corn and soy.  Since January 2015, the feed is non-GMO.  All our current inventory is from pigs fed a non-GMO diet.

None of our pork products are processed with or include nitrates or nitrites. 

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Poultry: We source our free range chicken products from a few poultry farms throughout the US .  The free range chickens enjoy plenty of fresh air and sunshine while maturing at their natural pace.  Raising chickens in this way takes a little longer with our birds reach marketable weights in 6-10 weeks as opposed to the industry standard of 6 weeks.  Currently, we source from farms located in: South Carolina (bundles shipped directly from the farm), Arkansas, California, and Florida.

Once mature enough, the chickens are outside on pasture during the day where they can scratch in the soil, eat green plants and whatever bugs they find.  For their protection from predators such as foxes and coyotes, the chickens are moved indoors at night.
Because chickens have a single stomach, they cannot be raised on grass and foraging skills alone.  Their diets are supplemented with a conventional poultry diet which includes corn and soy.  This all natural feed contains no antibiotics, hormones or animal by products.

We have converted nearly all our poultry options to a non-GMO feed ration.  Any selection that is GMO free will specifically be stated in the online description, such as our free-range chicken wings.

Due to growing interest and frequent customer requests, Maypop Farm also started raising soy-free chickens in the summer of 2011.  These selections may be found in our soy free category.  The only soy-free chicken products we currently offer will have "soy free" in the item description and ship directly from our South Carolina poultry farm.  The soy-free chicken feed is non-GMO and does contain corn.  Maypop Farm in Darlington, South Carolina also raises all of our free range 20 pound chicken bundles and ships those direct from the farm

The following poultry options are free range, but not GMO free: South Carolina chicken bundles (except for the Soy Free bundles, which are GMO free) and Chicken Braunschweiger.

The following poultry options are not free range or GMO free: Turkey Jerky, Chicken Sausages, and Turkey Provolone Sausage.  These selections are free roam and antibiotic free from birth.  The diet for these chickens is a conventional poultry diet which includes corn and soy.

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Duck: We source our ducks from upstate New York.  All of our Pekin Ducks are free range and enjoy a diet free of growth hormones and antibiotics. 

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Rabbit: Our rabbits are sourced from a farm in Missouri.  Rabbits are fed pellets containing alfalfa, soybean hull and a mixture of various grains and minerals.  We cannot claim 100% non-GMO for the rabbit feed.  The rabbits are not given growth hormones or antibiotics.

Dairy: We are very lucky to be able to source grass-fed dairy products, without any added growth hormones.  We have two different Amish dairies- one in Indiana, the other in Pennsylvania, who supply us with raw, grass-fed cheese.  The ingredients in our raw cheeses (except unsalted cheddar) are: milk, cultures, sea salt (either Redmond or Celtic - depends on variety), and rennet.  We do not feed any antibiotics or hormones to any of our animals, and all of our cattle - both beef cattle and dairy cows are 100% grass-fed and grass-finished, so they are not consuming any grains throughout their lives.  They are grazing on pastures free of any sprayed fertilizers or pesticides.

The cheeses are not certified organic, but we are sourcing all of them from a group of Amish farmers, raising their animals the same way our ancestors did years ago - very organically, but not certified

Lamb: Our lamb is raised in Oregon and southern Missouri on a 100% grass-fed diet devoid of any chemicals, hormones, pesticides or grain.  The lamb enjoy lush pastures and plenty of rainfall.   

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Seafood: Our seafood products come from Vital Choice located in the state of Washington, one of the premier wild-caught seafood providers in the country.  Their products are certified sustainable, and most products are caught off the west coast and surrounding waters.  The only exception is our wild-caught raw shrimp which are harvested in the Pacific Ocean and processed in the United States. They are wild-caught and chemical free. 
We have carefully collaborated with like-minded farmers and individuals that hold their products to the same standards we believe in for our company.  Long story short, we have built our business over the many years while respecting our animals and our environment.  We enjoy the products, just like our customers, so it remains our goal to offer the best selection possible.  

Topics: Grass-fed Beef, Product Information, Pork, Grass-fed Lamb, Seafood, Our Farms, Free-Range Poultry, Misc Info