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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Want to Savor Autumn? Eat Winter Squash

Like other vegetables harvested in the fall, such as potatoes and parsnips, winter squash are starchy and filling, but their brightly colored flesh is a clear sign that they are also especially nutritious. There are many varieties of squash, each with a slightly different nutritional value, but they all have some things in common: all squash contain beta-carotene, other carotenes, and carotenoids. Carotenes and carotenoids give squash their yellow, orange, and green hues, as well as their antioxidant, anti-inflammatory, and immune-boosting properties. Our bodies can also convert carotenes into vitamin A, another important antioxidant and immune-boosting nutrient. In addition, squash contain vitamin C, vitamin K, B vitamins, manganese, copper, and potassium. And don’t throw away the seeds—just a quarter cup of roasted squash seeds provides more than half of the magnesium and all of the zinc you need for a day, as well as some omega-3 and omega-6 fatty acids, selenium, chromium, and iron.

Although they are high in carbohydrates, they are a rich source of fiber and have a relatively low glycemic load. Both squash fruit and squash seeds have been found to be helpful for managing blood sugar levels in people with diabetes. Researchers think that fibers in squash fruits may have special insulin-sensitizing properties that may be partly responsible for their blood sugar-lowering effects.

Source: Nutrition Research Reviews

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