Oser Communications Group

NATURALLY HEALTHY www.gourmetnews.com n SEPTEMBER 2014 n GOURMET NEWS N H 2 0 MiraCell Introduces a Great, New Cold Sore Product Cold Sore Support™, with L-lysine, is now available from MiraCell. Cold Sore Support is for the temporary relief of the symptoms of fever blisters and cold sores. It works great and has a pleasant, natural lemon flavor. Cold Sore Support temporarily soothes and protects lips with natural menthol and al- lantoin (comfrey root extract). It provides ad- ditional support with L-lysine, lemon balm and nine other herbal extracts, including jo- joba and aloe vera. Visit MiraCell at booth #4110 for more information. Cold Sore Support is formulated with beeswax and candelilla as a convenient stick lip balm. It provides protection from sun damage with a verified SPF 15, without turn- ing your lips white. Instead of sugar or artificial sweeteners, a high-quality stevia (with no stevia after- taste!) is used to bring out the lemon flavor, making Cold Sore Support both healthy and great tasting. For best relief, MiraCell recommends using Cold Sore Support within minutes of the first indication of symptoms. Tell your cus- tomers to keep one at home and one at work. Your customers with cold sores will thank you. MiraCell specializes in plant-based skin care products. The company strives to find those ingredients that benefit your skin. What makes MiraCell different? Every in- gredient in its products serves a specific pur- pose. There are no "filler" ingredients. The company does its best to provide you with the very best. Your body is complex, it takes a lot of different things to make it work – vitamins, minerals, amino acids, proteins, fats, etc. Why settle for products that have one or two "hero" ingredients? Instead, use MiraCell products that more closely match the complexity your body needs to thrive. Once your customers try MiraCell products, they'll be back again and again. Visit MiraCell at booth #4110, find more in- formation online at www.miracell.com, or call 800-748-5040 to order. GloryBee On A Mission To "Save the Bee" GloryBee ® , a family-owned natural foods company, expanded its sustainability efforts in 2012 by launching its "Save the Bee" campaign, a program dedicated to increasing bee research and education to combat Colony Collapse Disorder. Honey bee pollination is directly linked to the availability of our food supply, as more than $15 billion worth of crops are depend- ent on bees and other pollinators. In efforts to improve conditions for the honey bee, GloryBee sources more local, organic and fair-trade products - more specifically its ex- tensive line of organic and raw honeys. In efforts to raise funds for honey bee re- search and education, GloryBee Honey, along with its Beekeeping and HoneyStix brands, donates one percent of annual retail and select bulk sales revenue to Save the Bee programs. As part of its mission to support ongoing education about this important issue, GloryBee supports the Oregon State Honey Bee Lab's research on bee nutrition and health, and works closely with local bee- keeping associations to facilitate education about the care of bees. With a strong foundation in beekeeping, it is no surprise that GloryBee is passionate about honey. Most of GloryBee's honey va- rieties come from the Northwest and are pro- duced by small local beekeepers. The company's imported organic honey is pur- chased from cooperatives of beekeepers that are very conscientious about the treatment of their bees and the quality of their honey. In continued support of its favorite pollinators, Glory- Bee decided by the end of 2014 to transition all of its 18-ounce honey jars from conventional to raw honey, as the company believes in the benefits and healthful proper- ties of honey and preserving the hard work of the honey bee. The new varieties of honey will include: Raw California Orange Blos- som, Raw Pacific Northwest Clover, Raw Pacific Northwest Raspberry, Raw Mountain Wildflower, and Raw Organic Tropical Blos- som. These 100-percent pure honeys come from pristine clover fields, fields of native wildflowers, raspberry bushes, orange or- chards and wild tropical blossoms. GloryBee processes only minimally to maintain the raw natural pollens and pure, unfiltered fla- vor, and heats the honey just enough to pour it into a jar. These honeys are ideal for baking, cooking and eating right from the jar. GloryBee started in the family garage of Dick and Pat "Aunt Patty" Turanski in 1975 with the sale of honey farmed in the cou- ple's backyard, where the passion continues to be poured into every jar. Dick and Pat's dream of providing quality, natural ingredi- ents for their community has evolved into a company whose products are sold nation- wide and beyond. With all of its growth, Glo- ryBee is still a family-owned and operated business in Eugene, Ore. To learn more about GloryBee and HoneyStix brands, visit www.glorybee.com, and to find out how you can partner with the Save the Bee Program, visit www.glory bee.com/SaveTheBee or call 800-456-7923. You can also stop by booth #509. New Recipe, Packaging has Green Mountain Gringo on the Climb With a new tortilla strip recipe and new packaging, Green Mountain Gringo ® is set to increase its brand recognition throughout the market. While Green Mountain Gringo has been in business since 1989, the company recently created a new tortilla strip recipe that deliv- ers a consistently high-quality chip. The new recipe pairs perfectly with Green Mountain Gringo Salsa as well as a wide va- riety of dips. In fact, pairing Green Mountain Gringo Tortilla Strips with Green Mountain Gringo Salsa on the shelf is a great way to increase sales. Green Mountain Gringo Salsa was se- lected as America's "Best Tasting Salsa" in May 2013 by epicurious.com, one of the country's most respected electronic culinary publications. The taste test sampled 19 brands of salsa in a winner-take-all battle for the editor's coveted "EPI Top Pick." The new packaging highlights several of the tortilla strips' key selling attributes. Green Mountain Gringo Tortilla Strips are Non-GMO Project Verified, Certified Gluten-Free, recommended by the American Vegetarian Association and Certified Kosher. They are also lower in salt, and free of aller- gens and preservatives. "We are proud to reintroduce Green Mountain Gringo to the market with new packaging and a new recipe for our tortilla strips," said Kelly Gamache, National Dis- tributor Sales Manager for TW Garner Food Company, the parent company of Green Mountain Gringo. "In today's market, people are more and more concerned about preser- vatives and chemicals in the things they eat. Green Mountain Gringo is a much healthier and safer alternative to many other salsa and tortilla strip brands out there." About Green Mountain Gringo In 1989, Christine and Dave Hume produced the first jar of Green Mountain Gringo Salsa in the kitchen of their Chester, Vt., farm. It was created using fresh ingredients, chopped by hand, cooked with care and ladled into jars. Today, Green Mountain Gringo is part of the TW Garner Food Company, a family- owned business in Winston-Salem, N.C., that has been committed to producing quality products since 1929. Green Mountain Gringo continues to start each recipe with the freshest of vegetables that are picked at the peak of ripeness, and as a result the company continues to produce the freshest jarred salsa on the market. For more information, visit www.green mountaingringo.com or www.twgarnerfood service.com or stop by booth #2225. Rice is Healthier than You Might Know First of all, rice contains no gluten, which makes it one of the best non-allergic foods. The fact is that many people are intolerant to gluten, which prevents them from taking in a lot of important nutrients. This makes it possible for people who are allergic to gluten to take in many great nutrients rice contains, including different types of Vitamin B, D, calcium, fiber, iron and a variety of minerals that are essential for our bodies. Another health benefit of rice is related to the health of our heart. Bran oil made from rice contains powerful antioxidants that can aid in making our heart more resistant to heart-related diseases. Apart from this, bad cholesterol can be damaging for the health of the heart. Rice, on the other hand, can help you with lowering your cholesterol levels, as it does not contain bad cholesterol, making your heart even healthier. The third benefit of eating rice regarding our health is related to carbohydrates. Rice contains a lot of carbohydrates that give our bodies the energy we need. So, you can enjoy all sorts of activities without having to worry about putting on extra pounds, due to the fact that the rice is very low in fat, salt and sugar. In fact, Ayurveda uses rice based diets in treating various imbalances in the body. Dal chawal is a nutritious meal, possessing the entire spectrum of amino acids, vitamins and minerals. It also accelerates fat burning. In fact, the essential amino acid methionine found predominantly in rice helps mobilize fat from the liver. As India is dominantly vegetarian, getting proteins from rice, espe- cially the essential amino acid methionine and the conditionally essential amino acid (becomes essential under conditions of stress) tyrosine is crucial for us. Diabetics should also eat rice since they need these proteins. Rice contains all the amino acids essential for building and maintaining muscle tissue, and make up antibodies, enzymes and hor- mones. These amino acids also help maintain healthy skin, hair and eyesight and nourish the heart, lungs, tendons and ligaments, brain, nervous system and glands. Rice is two species in the Poaceae ("true grass") family, Oryza sativa and Oryza glaberrima. These plants are native to tropi- cal and subtropical southern and southeast- ern Asia and in Africa. Rice provides more than one fifth of the calories consumed by humans in their global diets. Rice is a staple for a large part of the world's human population, especially in East and Southeast Asia, making it the most con- sumed cereal grain. Rice is the world's largest crop (700 million metric tons in 2005), with maize ("corn") (692 million met- ric tons in 2005) and wheat (626 million met- ric tons in 2005) behind it. Rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is very labor-intensive to cultivate and requires plenty of water for irrigation, much like the licorice crops found in Eastern Europe. Rice can be grown practically anywhere, even on steep hillsides. Although its species are na- tive to South Asia and certain parts of Africa, centuries of trade and exportation have made it commonplace in many cultures. For more information, stop by booth #633 or visit www.amira.net.

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