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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Soy: An All-Natural Antibacterial Substance?

Soybeans may fight more than hunger: research has found that peptides (protein fragments) from soy may stop the growth of bacteria that cause food-borne illnesses. In the study, published in Biochemistry and Biophysics Reports, two soy peptides, PGTAVFK and IKAFKEATKVDKVVVLWTA, which have previously demonstrated antibacterial properties, were tested against two types of bacteria that cause food-borne illnesses, Pseudomonas aeruginosa and Listeria monocytogenes. Researchers used two complementary lab testing procedures that allowed them to rapidly perform millions of tests to assess the bacteria’s response to the peptides. Here is what they found:

Both PGTAVFK and IKAFKEATKVDKVVVLWTA soy peptides inhibited the growth of L. monocytogenes.
The IKAFKEATKVDKVVVLWTA soy peptide inhibited the growth of both P. aeruginosa and L. monocytogenes.

While larger studies are needed to confirm these results, these findings could someday lead to changes impacting the healthfulness and safety of our food supply. Currently, the food industry uses a variety of natural and synthetic antimicrobial chemicals to protect food from harmful bacteria. If soy proves its antibacterial worth in future studies, it may make some less-savory antimicrobial food additives unnecessary. Some experts further hope that the discovery of antimicrobial peptides might someday lead to a reduction in the use of antibiotics in livestock agriculture, a practice that has contributed to an alarming rise in the rate of antibiotic-resistant bacteria and the generation of superbugs.

Source: Biochemistry and Biophysics Reports

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