"OhJeeez" wrote:
> WHOAH! weavils? new to baking - and new to florida - this one caught my
> attention. first, to the dictionary:
>
> weevil
> \Wee"vil\, n. [OE. wivel, wevil, AS. wifel, wibil; akin to OD. wevel,
OHG.
> wibil, wibel, G. wiebel, wibel, and probably to Lith. vabalas beetle, and
E.
> weave. See<A HREF="http://dictionary.reference.com/search?q=weave">
Weave</A>.]
> (Zo["o]l.) Any one of numerous species of snout beetles, or Rhynchophora,
in
> which the head is elongated and usually curved downward...

<snip>

> THERE'S LIVESTOCK IN GROCERY FLOUR?! Killed by freezing or not, won't we
still
> be eating organic dead stuff? I was going to buy unground whole grain and
> start from there. What will I find THERE?

Ever eat a hamburger? It's made of dead matter. So is Boston cream pie. So
is an organic health salad.

People don't complain much about cheese, as long as they don't know how it's
made. The same goes for yeast and sour dough breads, which rise thanks to
the respiratory labors of living beasties that die during cooking... but are
still there.

The same insect life you find in milled wheat and milled corn is also
present in unmilled grains, fruits and veggies, meats and milk products,
etc. What you really should do is a little research on insect consumption.
It's estimated that an average person inadvertently eats over a pound of
insects in a lifetime. And then there's the wholly different subject of
intentional insect consumption. Either way, the term for it is Entomophagy.

<BTW, don't sleep with your mouth open... especially in Florida!>