Eightfold Eats Bakery prides itself in offering unrivaled, alternative baked and unbaked goods. We offer a variety of choices for those following varied diet choices. If you have any questions about these definitions and guidelines, that are meticulously followed in the bakery, please contact us.

GF_DF_V_SF_collage_plain1GLUTEN-FREE: Gluten-Free is the proof, following a scientific and evidence based system, that the guidelines have been followed that define the term. Gluten is a protein – a larger molecule – that is known mainly as a structural agent or pseudo-binder with many other benefits to cooking or baking. People demonstrate allergic reaction to this protein in many forms and severity. Regulatory and certification organizations present that the food in question must be either inherently Gluten-Free, and cannot contain an ingredient that is: 1) a gluten-containing grain (such as spelt wheat) 2) derived from a gluten-containing grain that has not been processed to remove gluten or 3) derived from a gluten-containing grain that has been processed to remove gluten (such as wheat starch), if the use of that ingredient results in the presence of 20 parts per million (ppm) or more of gluten in the food. Also, any unavoidable presence of gluten in the food must be less than 20 ppm.

WHEAT-FREE: Gluten is a protein that is found in grains such as wheat, barley, rye and a cross-bred wheat rye called triticale. A food or product that is Wheat-Free is not guaranteed to be free of gluten, as many other aforementioned grains also contain gluten. If there is wheat, then there is gluten; if there is gluten, there is most likely, but not necessarily, wheat.

SIMPLE SUGAR-FREE: This term refers to monosaccharides and these are the fundamental units of carbohydrates that cannot be further broken down to simpler compounds. They are the absolute simplest form of sugar and are usually colourless, water-soluble and crystalline. White, stripped and processed sugar anyone? Being the simplest form, the body easily absorbs these directly into the bloodstream and when no fibre or similar inhibiting compounds are packaged with it they instantly spike or raise blood sugar levels dramatically. Some examples of monosaccharides include glucose(dextrose), fructose (most fruit sugars) and galactose. Monosaccharides are the building blocks of disaccharide like sucrose, lactose (milk sugars) and polysaccharides like cellulose and starch. No matter how long the chain is, a monosaccharide is what your body always breaks them down to in the end; this is what is needed to feed your brain and complete the energy cycle. It’s all about the journey getting it to a simple sugar that make all the difference to your body.

SUGAR-FREE: This term is represented purely on a scientific basis in terms of molecular structure and with context to the length of the sugar chains and what we know about how the different chain lengths of such sugars affect our bodies once they are processed. Sugars is defined as all mono- and disaccharides, including sucrose, fructose, glucose, glucose-fructose, maltose, etc. This does include complex carbohydrates either completely in their natural state or totally refined. Sugar alcohols are also included and include things like isomalt, lactitol, maltitol, maltitol syrup, mannitol, sorbitol, sorbitol syrup, xylitol, erythritol and hydrogenated starch hydrolysates and so on. Stevia leaf and its crude extracts are not considered to be food additives or novel foods but are considered as food ingredients. Therefore they do not fall under this umbrella and can be used freely.

MACROBIOTIC: A macrobiotic approach suggests choosing food that is less processed or not at all processed. Food quality can powerfully affect health, well-being and even balance out the body. The approach focuses on the individual becoming sensitive to the actual effects of food opposed to following dietary rules and guidelines. It takes into account the yin and yang of food and focuses on wholesome foods with the mindfulness of alkalinity and acidity being the outlines.

VEGETARIAN: With many different variations of and approaches to this diet, it is generally agreed in having little to no animal meat. Different variations include eggs but no dairy, or the reverse, while others allow fish only. Fruitarianism is the practice of eating fruits only of different types. Some allow insects and only certain families of vegetables. Many variations revolve around cultures in different areas of the world, and around religion in others.

VEGAN: A Vegan diet has variations but all of them encompass zero animal meat, fat or by-products. Raw Vegan diet-followers insist that there can only be mild heat added to anything of no more then 100 degrees and in general, prefer no heat used whatsoever.

NON-GMO: Referring to Genetically Modified Foods (GMO) can be very complex and even political. At Eightfold Eats, we define GMO simply and as a reference to a loose definition. GMO is a food that has had genes replaced with certain characteristic genes of something else of created artificially. Its important to remember that cross-over occurs naturally in nature over time, of items in the same families of food. However, in nature, genes from a fish would not end up in tomatoes. Many times there are chemical components added or involved in the process of growing the food somewhere along the line and it can also be said that the long-term effects on humans cannot be known conclusively.

DAIRY-FREE: There are many Dairy-Free options available in the product line.

WHOLE, QUALITY AND NUTRITIOUS FOOD: Processed white sugar, inferior flours, artificial flavours and preservatives are not even allowed through the front door of the Eightfold Eats bakery, and absolutely no margarine or low quality oils are ever used in any product. Whole foods are foods and ingredients that are as close to their natural state as possible. They are minimally processed and unrefined, and typically contain no added sugar, salt, fat or synthetic preservatives, or flavourings and colourings. Whole foods contain the most complete array of nutrients our bodies need, containing vitamins, minerals and dietary fiber, and other health-supporting substances, like phytochemicals, that get stripped in processing and cannot be sufficiently added back.