"Blinky the Shark" > wrote in message
...
> JoeSpareBedroom wrote:
>> "Blinky the Shark" > wrote in message
>> ...
>>> JoeSpareBedroom wrote:
>>>> "Emma Thackery" > wrote in message
>>>> ...
>>>>>
>>>>> Ben & Jerry's was on sale yesterday so I thought I'd try some since
>>>>> I've
>>>>> never had it before. They all had wheat flour in them..... well I
>>>>> think
>>>>> they all did but I stopped reading the labels after five flavors.
>>>>> Even
>>>>> if I wasn't gluten intolerant, I'd still be shying away from products
>>>>> that use unnecessary fillers. And I've heard people rave about this
>>>>> ice
>>>>> cream. How about a nice bowl of Cream of Wheat instead?
>>>>>
>>>>> Emma
>>>>
>>>> I picked up some remarkable sourdough rye with caraway seeds at
>>>> Wegman's
>>>> yesterday. The label also said it contained wheat, but I figured what
>>>> the
>>>> hell. You only go around once. Roll the dice.
>>>
>>> Looking at some onion dill rye I have on hand, I see these flours - in
>>> this order - in the list:
>>>
>>> ...wheat flour...malted barley flour...rye flour...[and "vital wheat
>>> glutin"]
>>>
>>> This is a small sampling, but I wonder if this might not be the norm.
>>
>> I know there are various types of flour in rye bread. I was pushing the
>> point to the absurd. Let's drop it now, so we don't clutter this already
>> pointless thread.
>
> What's pointless about it?


Casting aside gluten intolerance for the moment, if a person's about to eat
a bowl of fat & sugar, does it really matter if it's got some flour in it?
We're not talking about diethylene glycol, found in toothpaste from China.

Then, they complain about ingredients here, where it is virtually guaranteed
that the manufacturer has nobody watching for consumer reactions.