Vista, California (PRWEB) March 02, 2015

The GHT Companies (GHT) will unveil a D3 gummy product exclusively formulated with its vegan vitamin D3 powder at the upcoming 35th annual Natural Products Expo West.

The D3 gummy will take pride of place at GHTs booth [Hall A / Booth #762] at the show which is being held March 6-8 at the Anaheim Convention Center.

More than 60,000 people are expected to attend Expo West, the worlds largest event devoted to natural and specialty food and beverages, organics, supplements, health and beauty, natural living and pet products.

GHTs D3 gummy, which is available for private labeling, is Non GMO, Gluten free, Kosher approved, and Halal approved. It comes in three flavorsstrawberry, orange and lemon.

Several studies suggest that vitamin D3 is 70 percent to 87 percent more potent than vitamin D2 and easier for the body to absorb. Vegan Vitamin D3, which is derived from lichen, is the only known source of vitamin D3 that uses absolutely no animal products. Previously, as D3 usually comes from lanolin extracted from sheeps wool grease, vegans would have had to settle for vitamin D2, the less-effective ergocalciferol form of Vitamin D.

The GHT Companies President and CEO, Jim Rex states, We are proud to offer the only known vegan vitamin D3 in a gummy. This is the result of a one year R & D effort, coupled with our exclusive rights as the North American resource for our unique Vegan Vitamin D3 raw ingredients. Our partner, Chemroy Canada, Inc., and our companies will currently be the only sources of these gummies in North America. Its just a part of our vision coming to fruition, which is to be at the forefront of introducing unique and groundbreaking health discoveries to the nutraceutical markets.

While GHTs Vegan D3 Gummy will be the centerpiece of the booth, the groups other business units will also be represented including Health Specialties Manufacturing (HSM), Vibrant Nutraceuticals (Vibrant), Global Health Trax (Global) and Green Leaf Sciences (GLS).

GHT has collaborated with leading practitioners, nutritional experts and scientists for over 14 years to develop concepts into life-changing products, services and applications. The company is acknowledged as one of the pioneers in probiotics before the advent of big brands and popularization of yogurt through TV commercials.

Last year HSM, the groups manufacturing company, considerably boosted its capabilities to blend and package powder-based dietary supplements. A remodel of its 2400 sq. ft. powder production room included the addition of key pieces of equipment that not only stepped up its volume but also enabled enhanced in-house quality controls.

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The GHT Companies to Unveil Exclusive Vegan D3 Gummy Product at Natural Products Expo West

In the wide world of noodles, Pad Thai has become one of the best-loved dishes.

This Thai "street food" is quick to prepare and offers so many of the signature flavours of the Thai kitchen.

It gets its wonderful heat from chili paste, that lovely sour tang from rice vinegar and limes, the subtle sweet flavours from palm or brown sugar and in this recipe the saltiness from soy sauce (not the ubiquitous Thai ingredient -- fish sauce) -- making the dish vegetarian.

Then there are the fabulous textural contrasts between the smooth rice noodles, and the crunchy accompanying, cucumber, bean sprouts and nuts.

This recipe, which is a bit of an unusual take on Pad Thai, is one of our family favourites.

Vegetarian Pad Thai

Ingredients:

Garnishes

Directions:

Place the soy sauce and sesame in a small bowl. Place the tofu in and toss to coat. Let sit for 10 minutes.

Read more:
Vegetarian Pad Thai recipe a noodle favourite

By Joe Yonan Food and Dining Editor March 2 at 7:00 AM

One rap on vegetarians I know, because Ive said it myself is that some of them should really be called carbotarians. They eat meals that are technically vegetarian because theres no meat, but the dishes dont feature vegetables in any interesting way, either. And guess what that leaves? These are the pasta-with-butter and grilled-cheese-with-nothing people, whose diets remind me of a childs and a picky ones at that.

[Make the recipe: Pasta With Pistachios.]

Despite my criticism of that type of vegetarianism, every so often, I join their ranks. On those nights, because Im too busy or the fridge is devoid of fresh produce or I just have a hankering for easy and nostalgic flavors, I want a big bowl of pasta with little more than a shower of cheese and some olive oil or butter. Perhaps a few garlic cloves and a scattering of toasted nuts. Maybe an herb or two. The emphasis, really, is on the pasta, and theres not a vegetable of substance in sight.

In the height of summer, these are the pesto days, when I dip into the jar of sauce I make every few weeks and toss it with whatever pasta in my pantry is shaped appropriately enough to hold onto its goodness. But even then, because my own garden is producing so many vegetables, there are always some greens or peppers or squash to throw into the bowl, too. In the winter, I make pesto far less often, and when I do, Im much more apt to make it the only other ingredient in the dish besides the pasta.

This is also when I use a much higher proportion of nuts to herbs, a trick I learned from the guys at Frankies Spuntino in New York. In their 2010 cookbook, The Frankies Spuntino Kitchen Companion & Cooking Manual, the first recipe in their dried-pasta chapter is probably the one I make most often when the weather is cold. They combine orecchiette with a pesto that includes a lot of pistachios and a little mint (plus garlic and cheese), giving it a Sicilian bent.

For this winter dish, I like to cook whole-grain pasta, whose heartiness complements the pestos nuttiness. Most recently, I tossed the pesto with a beautiful rye-flour campanelle (ruffled trumpet-shaped pasta) that I bought from Brooklyns Sfoglini. As I devoured one bite after another, it occurred to me that the next time I make it, I might add some broccoli, or roasted Brussels sprouts.

Or maybe I wont. Now and then, its fun to be a carbotarian.

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Sometimes, all you want is a big bowl of pasta. This is for those times.

The words organic and sustainability are bandied around quite a bit. While some wont eat anything but organic, others deny that theres any future in organic farming. After all, with a population thats seven billion-strong and growing, how can we possibly expect organics to feed the world? Or so the critics ask. In their view, feeding the masses simply cant be done without strong chemicals and genetic modification.

However, organic farming has far more capacity than many people imagine. It goes way, way beyond growing a few tomato plants on your back verandah. Besides, if we want to live on a clean, healthy planet, going organic is the only way forward not only for gardeners and farmers, but also for all businesses related to agriculture, from your local caf to your nearest supermarket, from your preferred beautician to your favorite clothing boutique. In fact, when you think about just how many industries depend on agriculture, its clear that a shift towards sustainable, chemical-free practices is essential.

Worker and consumer health

The first and most pressing argument for organics is human health. Current intensive agricultural practices expose people especially farmworkers to toxic pesticides. In 2002, a Californianstudyrevealed that, between 1997 and 2000, an average of 475 farmworkers suffered pesticide poisoning annually. As the study suggests, the total figure was probably much higher, given that many cases go unreported each year. Whats more? Increasingly,studiesare demonstrating links between pesticides and cancer, as well as disruption of the endocrine system.

Meanwhile, those at the other end of organic farming consumers also face health risks. Food grown using intensive techniques cancontain pesticide residues, which consumers ingest when they eat. Plus, some studies show that organic products are more nutritious than their conventionally farmed counterparts. For example, astudy(PDF) conducted by the (admittedly biased) Organic Center showed that organic food performs much better when it comes to antioxidant power, polyphenol levels and flavonoid levels. And the same goes for animal products. Dairy products from animals raised on organic farms, which havent been fed antibiotics, tend to be higher in antioxidants and omega-3.

Continue reading at ENN affiliate, Triple Pundit.

Harvest image via Shutterstock.

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An Organic Future