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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More Diets

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Would You Like a Side of Natto with That?

Tired of your usual probiotic fix of yogurt or sauerkraut? Give natto a try. According to an article in the New York Times, natto, a condiment made from fermented soybeans, has long been a staple in Japanese kitchens and is commonly eaten for breakfast with rice, or with chives and raw eggs. Its strong, earthy flavor (described in the article as a cross between chopped liver and cottage cheese) may turn off newcomers. Nevertheless, it could be worth getting used to, as it may be a potent source of healthful bacteria, asserts microbiologist Dr. Ann Yonetani. A self-described “microbe farmer,” Dr. Yonetani ferments her own natto and claims that each tablespoon of her finished product contains a billion of the Bacillus subtilis soil bacteria—much more than is found in the typical probiotic food.

While the research on natto is still in its infancy, Dr. Yonetani speculates that, from what she’s observed under the microscope, the healthful bacteria in natto could survive the highly-acidic stomach environment. This could allow the bacteria to colonize the intestine, similar to other probiotics. While this remains to be seen, it’s known that natto is a good source of vitamin K2 (a form of vitamin K)—a vitamin needed in the body for proper bone formation. If you want to boost your K2 intake or you just want to give these gooey beans a try, you could start with Dr. Yonetani’s tasty-sounding recipe: spaghetti with Parmesan, black pepper, and natto, garnished with broccoli rabe greens and flowers.

Source: New York Times

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