Community Market Food Guides

Your Guide to Organics

Organic farming and food processing emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. They are among the fastest growing segments of agriculture and food production in the United States.

There are a number of different terms used to describe growing methods, but one to look for is the term “organic." This is a federally regulated food term, and companies must meet basic requirements in order to use the organic certification label.

Your Guide to GMOs

GMOs (or “genetically modified organisms”) are organisms that have been created through the gene-splicing techniques of biotechnology (also called genetic engineering, or GE). This relatively new science allows DNA from one species to be injected into another species in a laboratory, creating combinations of plant, animal, bacteria, and viral genes that do not occur in nature or through traditional cross-breeding methods.

Your Guide to Vegetarian Diets

Community Market is a vegetarian business. The worker members of Community Market chose to operate the store as a vegetarian business for many of the same reasons that individuals choose to go vegetarian.

That said, we fully support every individual’s purgative to determine her own diet. Most of our shoppers are not vegetarian, but they shop with us for reasons like low prices, great selection, and our outstanding business ethics.

Your Guide to Food Allergies

Many residents of Northern California are familiar with seasonal allergies and symptoms such as runny nose, congestion, and irritated eyes. Though they may not be aware of it, many people’s allergies are triggered or intensified by the foods they eat. Food allergies can also result in symptoms such as headaches, constipation or diarrhea, fatigue and mood swings.

The most common food allergens are wheat, gluten, dairy products, peanuts, nuts, corn, and shell fish. These foods, and products refined from them, are common ingredients in processed foods.

Your Guide to Gluten-Free

Gluten is the protein of wheat, rye, barley, and other related grains. Some people cannot tolerate gluten when it comes in contact with the small intestine. This condition is known as celiac disease (sometimes called non-tropical sprue or gluten sensitive enteropathy). There is also evidence that a skin disorder called dermatitis herpetiformis is associated with gluten intolerance.

Your Guide to Grains

The high nutritional value of whole grains can make them the cornerstone of a well-balanced diet. In addition to providing essential vitamins and minerals, grains are an excellent source of fiber.

Your Guide to Sprouts

Sprouts are one of nature’s most nutritious foods. They are delicious, economical, and easy to grow at home. The seeds of most any food crop can be sprouted and there’s an amazing variety of flavors and textures. Have fun experimenting to see what you like best. Sprouts are a highly concentrated source of antioxidants, vitamins, minerals and amino acids. During the first two to three days of sprouting, the nutritional value of a sprout increases dramatically. The nutritional value of different types of sprouts varies widely, but many are significant sources of B vitamins and vitamin E. As the sprout develops, starches are converted into sugar and protein content remains high.

Your Guide to Beans

Historically, beans have been a staple in the human diet. Beans are easy to cultivate, store well, and are highly nutritious. Beans, peas, peanuts, and lentils (the edible seeds of legumes) offer 17% to 25% protein. Most beans are low in fat and high in soluble fiber. They are also good sources of carbohydrates, calcium, iron, B vitamins, and niacin.