There is also an "economy of scale" factor to consider. What everyone is using therefore costs less. The "specialty" item costs more.
Dan On Fri, Feb 5, 2010 at 4:26 PM, Annie B Smythe <[email protected]> wrote: > Of course, anymore the LESS processing they do and the less it costs to > produce, the more they charge for it. It kind of makes you wonder doesn't > it? Why the stuff they have to spend a lot more money in producing costs > less than something that needs minimal handling and processing. It actually > should cost them much less to produce that item, fewer man hours, less > electricity, and fuel, and etc. Makes me think they're pricing health right > out the window for a lot of people. There's really no other explanation for > it in my book, but that they're deliberately making it a lot easier to eat > unhealthy food, than it is to eat the healthy stuff that does us the most > good. > > Annie > > Control your destiny or somebody else will.~Jack Welsh >> >> I am wondering if this not a dual issue. 1) bromine dough conditioners in >> commercial baked goods, and 2) bromated flours. It is relatively easy to >> find #1, but can be difficult to find #2, though it is possible and I have >> done so. Expect to pay a higher cost for the non-bromated flours. > > sol > > > -- > The Silver List is a moderated forum for discussing Colloidal Silver. > > Instructions for unsubscribing are posted at: http://silverlist.org > > To post, address your message to: [email protected] > > Address Off-Topic messages to: [email protected] > > The Silver List and Off Topic List archives are currently down... > > List maintainer: Mike Devour <[email protected]> > >
