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Message: <blockquote data-quote="Davy Crockett" data-source="post: 29936" data-attributes="member: 367">Lycan said Ok, so Im a sucker for new experiments, and I happened to have a bag of soybean meal in my shed.   Last year we found meal worms in some flour and I really scratched my head because my wife puts it in an airtight sealed container and when it gets low she fills it back up so I was trying to figure out how these meal worms  appear from thin air, The article below explains it.    These would be easy to raise.     We threw the flour out and never gave it a second thought , When I was reading  I saw that people are asking if wormy flour is still good, The response was yes, That's why you sift flour.  We never even gave it a second thought and threw it away, Now I wish I would have saved it and put it in a tub and raised them .   Brings up another question , Would you rather eat organic wormy flour or treated with chemical flour ?     <img src="https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcSgCYMlucqfVhgR4JjuysA08QcUYJZ3R5awS8BdPNpo4RaaAVoPWg" alt="" class="fr-fic fr-dii fr-draggable " style="" />Often, bug eggs are already in the flour when you buy it<table style='width: 100%'><tr><td>The good news is, that many grain products are now being treated with the addition ’food grade’ diatomaceous earth...not the same grade as the DE used in swimming pool filters or agriculture. I read about this when I was researching using the DE for flea control on our pets...trying to get away from using pesticide on them and find a natural solution. You’ll notice that most recipes call for ’sifting’ your flour, baking soda and baking powder...simply because there’s always the possibility of beetle eggs being in it. One trick that I use when I buy these products, is freezing my flour, rice and pasta for three days...then bringing it to room temperature, making sure the box is dry before storing it on the pantry shelf.</td></tr></table></blockquote>

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