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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Whole Grains Offer a Whole Bunch of Benefits for People with Diabetes

There tends to be confusion surrounding the role of grains in a diabetes diet; however, there's no doubt that whole grains—with their bran and germ intact—can be one of the best nutrient-dense carb sources for people with diabetes. While it's generally recommended that people consume at least half of their grains as whole grains, according to the American Diabetes Association, people with diabetes may especially benefit from adhering to this guideline, since processed grains don't protect against chronic diseases like obesity and heart disease, and may disrupt blood sugar control. Here are a few more reasons to include whole grains in your diabetes diet:

Fiber. Whole grains are a source of dietary fibers which may contribute to improved blood sugar control, encourage the expansion of colonies of beneficial gut bacteria, and help regulate the immune system and reduce inflammation.
Micronutrients. Whole grains contain B vitamins and vitamin E, and a standard serving of amaranth, oats, or quinoa provides half or more of the iron you need each day. Whole grains in general are good sources of magnesium, with buckwheat and quinoa standing out as excellent sources.
Phenolic compounds. Phenolic compounds like ferulic acid, and an array of other phytochemicals, such as zeaxanthin and lutein, are common components of whole grains that add to their antioxidant effects.

Speak with your healthcare practitioner about how many carbohydrate servings you should be getting each day, and then try replacing processed grain foods—especially those with added sugars, fats, and sodium—with whole grains and whole grain products to help improve your nutritional status and your long-term health.

Source: Diabetes Care

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