In article >,
"JoeSpareBedroom" > wrote:

> "Blinky the Shark" > wrote in message
> ...

> > 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.

Sometimes I wonder if you have a clue or if you stay up nights thinking
of ways to garner some attention. You already know I am gluten
intolerant so it's kind of puerile to pretend otherwise. But beyond
that, I think a worthwhile question for all but the utterly braindead
is: Why in the world would they put wheat in ice cream--- especially a
premium ice cream? And if they are using things like wheat flour to
thicken it, is it really ice cream or just some other kind of frozen
dessert?

How many people who make their own ice cream put wheat flour in it? I'm
betting it's a big fat zero, though I have no doubt that, just to be
contrary, someone will post that s/he does put wheat in ice cream.
Obviously it's a filler since it's not listed as a flavor. It has
nothing to do with poisons from China. It's a cheap filler.
--
"When fascism comes to America it will be wrapped in the flag and
carrying a cross." Sinclair Lewis