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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Olives

Varieties

There are dozens of varieties of olives, and both their size and flavor vary. All fresh olives, almost never seen for sale, are quite bitter, and the final flavor of the fruit greatly depends on how ripe it is when picked and the processing it receives.

Underripe olives are always green, whereas ripe olives may be either green or black. Ripe olives are oilier than underripe ones. Olives that are tree ripened turn dark brown or black naturally, and while the majority of these olives are used for oil, the rest are brine- or salt-cured; they are usually packed in olive oil or a brine or vinegar solution.

Dry-cured olives have been packed in salt, which removes most of their moisture and creates intensely flavored, dry, wrinkled fruit. These olives are sometimes rubbed with olive oil or packed with herbs.

Spanish olives are picked young, soaked in lye, and then fermented in brine for 6 to 12 months. When bottled, they’re packed in a weak brine and sold in a variety of forms, including pitted, unpitted, or stuffed with foods such as pimientos, almonds, onions, and jalapenos.

Greek olives (the most popular being the dark-skinned Kalamata variety) and Italian olives are not picked until they are fully tree-ripened, and so have a dark purple color and are soft and juicy. They are then put down with rock salt in containers and left to stand for several months before being packed in olive oil and marketed. Kalamata olives are also marinated in a wine-vinegar solution.

Learn more about TraceGains, the company.

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 2025.