Special Diets

If you have a unique dietary plan, we can help

We Have Information on Gluten-Free and Several Other Unique Diets Available For Your Family.

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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Flour

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Related Topics

  1. Find Great Recipes
  2. Get Healthy Eating Advice
  3. Find Recipes for Special Diets

Buying Tips

Purchase flour in bulk for greater savings. Whole-grain flours provide the most nutrition. Organic varieties are available, too.

Varieties

Wheat flour is by far the most common in the United States, but nearly any grain can be made into flour. Even seeds and legumes can be finely ground this way. No matter the variety, flour is generally available in several forms.

Bleached, all-purpose flour

This is a blend of high-gluten hard wheat and low-gluten soft wheat, which makes it suitable for all baking and cooking needs. Self-rising all-purpose flour includes baking soda and salt. Bleaching is often done chemically; it also occurs naturally as flour ages.

Refined flour, refined white flour

Refined flour is flour from which the nutritious (and more perishable) bran and germ layers have been removed.

Fortified flour

Fortified flour refers to an all-purpose flour, usually wheat, to which nutrients like thiamine, riboflavin, and niacin, removed during refining, have been added back.

Bolted flour

This is a whole wheat flour that has had about 80 percent of its bran sifted off. It may also be called “unbleached flour” or “reduced bran flour.”

Hammer-milled flour

In this milling process high-velocity steel hammerheads are used to powder whole grains at ultra-high speed. The method generates a great deal of heat and can destroy nutrients.

Roller-milled flour

In this milling process steel rollers or cylinders are used to grind grains at high speed. A great deal of heat is generated, causing nutrients to be destroyed.

Stone-milled (stone-ground) flour

This milling process employs a pair of ridged stones to crush and grind grains slowly, without creating heat that can destroy nutrients. The ground flour is sifted to catch larger particles of bran and germ, which are then ground again and mixed with the rest of the flour to produce a more nutritious flour.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.