Clarks Nutrition and Natural Foods Markets

Gluten Free

What does following a gluten-free diet mean? That you're embarking on an easy diet with a wide range of health-promoting effects. Instead of dwelling on what you’re giving up, consider that you’re going to enjoy a whole new world of delicious food options to meet your special dietary needs. You’ll be eating seasonally, choosing more fresh fruits and vegetables, focusing on meats, seafood, poultry, legumes, lentils, corn, and rice, and discovering fascinating ancient grains such as quinoa, amaranth, and millet. You’ll be able to eat potatoes, eggs, most cheeses, even chocolate (!)—and enjoy them without guilt because you’ll be taking good care of your body. In fact, you’ll probably end up eating—and feeling—better than ever!

Visit this page for more information about living Gluten Free

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We carry a large variety of gluten free items, the brands listed below represent just some of the offerings we carry

Raw Foods

“Raw” is all the rage these days, but what does it mean to eat raw? And is it possible to get enough protein and other nutrients while following a raw diet?

Raw foods are those that have not been heated above 108°F to 118°F

Raw, defined

Most raw foodists eat only plant-based (vegan) foods, including vegetables, fruits, nuts, seeds, legumes, and seaweed. Raw foods are those that have not been heated above 108°F to 118°F, depending on who you talk to. The logic behind this is that many of the nutrients in foods are extremely sensitive to heat. This is especially true of the water-soluble vitamins, like the B-vitamins, folate, and vitamin C. As Katie McDonald, a raw food chef and certified Holistic Health Coach in Rhode Island puts it, “The more you do to a food, the less it does for you.”

Raw food advocates also look to the enzyme content of raw foods, saying that cooking destroys delicate enzymes that could otherwise go toward improving the digestion of the foods you’re eating.

Read up on Raw here

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In addition to our always fresh produce, we carry many more raw foods throughout our stores. Look for these brands and our Raw Foods section for more.

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Are Roasted Vegetables Too Tasty to Be Nutritious?

Roasting vegetables is almost like magic, transforming uninspiring Brussels sprouts and parsnips into crispy, succulent, swoon-worthy morsels. But does roasting vegetables, which typically involves a coating of oil and high temperatures, rob them of their nutritional merits? According to the New York Times, the answer is mostly no, but with one caveat. While some water-soluble nutrients like vitamin C and certain B-vitamins are lowered, others, like fiber, will still be present. Roasting may even make some nutrients, like lycopene in tomatoes, easier for your body to absorb. So, if roasting gets you to eat more vegetables, roast on!

At the same time, there are certain things you can do to improve the health benefits of roasted vegetables. First of all, don’t overdo it on the oil, which can be high in calories and could break down to release harmful free radicals under high heat. For extra-virgin olive oil, that point (known as its “smoke point”) is around 410°F. Second, because nutrient loss while roasting is unavoidable, the best approach is to vary your cooking techniques. Try alternating between roasting and steaming, a method that’s quick and uses indirect heat, so it’s not as likely to cause nutrient loss.

Source: New York Times

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