in gred ient s

I made a gingerbread house tonight with my sister. It was a gang war between the gum drops and peppermints, a domestic bout between the jelly beans and sweet tarts. When the dust settled, we were left with a house built on dreams and tummy aches. I actually tasted the icing whilst applying it and instantly my stomach was like "hey bud, step off". My discomfort compelled me to read the ingredients on the ginger bread house box, which is pretty much like looking closely at your mom's underwear before throwing it in the dryer. Life changing.

Gingerbread:
Enriched Wheat Flour, Sugar, Vegetable Shortening (hydrogenated soy bean and cottonseed oil) Molasses, Baking Soda, Cinnamon, Ginger, Salt.

Icing:
Icing Sugar, Sugar, Powedered Vegetable Shortening (Partially hydrogenated soybean and/or cottonseed oil), Glucose-Fructose, Modified Corn Starch, Salt, Mono and Diglycerides and sodium sillico aluminate, Dried Egg Albumen, Titanium Dioxide, Gum Arabic, Cream of Tartar, Salt, Ammonium Alum, Artificial Flavour.

Now you'd think with the dried egg albumen and the gum arabic that there would be no need for any artificial flavouring?