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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Shoppers Now Favor, and Savor, Fermented Foods

Your grandmother would be happy: According to FoodNavigator, fermented foods are moving beyond the farm and the DIY kitchen into the grocery aisle. To some, the newfound popularity of fermented items may be surprising, since it is the presence of bacteria and other microorganisms that transform fermented foods into the delicacies they are—sauerkraut, miso, kimchi, kefir, among others. However, consumer’s familiarity with dairy-based fermented products (like yogurt), coupled with the diversification of diets around the world, have made shoppers increasingly receptive to trying new foods, including fermented ones. Indeed, the functional food category, which includes fermented products, is the fastest growing food category, reaching $130 billion in sales worldwide in 2015 with an expected 7% yearly growth rate.

As for the future of fermented foods, companies are already starting to experiment with recipes that go beyond the traditional standbys by blending flavors, ingredients, and cultures of microorganisms from around the world. One startup, for example, is working on a dairy-free yogurt that combines coconut, a tropical fruit, with kefir and sauerkraut, traditionally popular in central and Eastern Europe. But if that doesn’t sound appetizing to you, that’s ok. Fermented foods’ popularity isn’t slowing down, so there are sure to be plenty of other options to choose from in the near future.

Source: FoodNavigator

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