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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Thyme

Preparation, Uses, & Tips

Whatever the variety, thyme is widely used in cooking to add flavor to vegetables, meat, poultry and fish dishes, soups, stews, and cream sauces. It’s a basic herb of French cuisine and integral to the bouquet garni—a bunch of herbs (the classic trio being parsley, thyme, and bay leaf) that is either tied together with string or placed in a cheesecloth bag and used to flavor soups, stews, and broths. With garlic, nothing can substitute for thyme in the classic French beef stew called Boeuf Bouguignon. When used with a light hand, it is also good in bean dishes. In Greek cooking, thyme goes well with other seasonings, such as oregano and dill.

Thyme dries better than most herbs. It retains much of its flavor and does not develop the dry, straw-like taste that develops among many herbs when dried. When using thyme in a salad, fresh is a better choice than dried.

Thyme is especially compatible with marjoram, summer savory, celery leaves, and parsley, and it goes well with vegetables of the cabbage family, as well as potatoes, tomatoes, zucchini, and eggplant.

Lastly, thyme can easily overpower other, more delicate flavors, so it should be used with a light hand. It’s a good choice for slowly cooked dishes, where it is less likely to dominate other seasonings.

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.