[Avodah] Eating chametz that was sold to a Goy - was RE: kitniyot

[Marty Bluke via Avodah]

R' Eli Turkel asked:
"On a slightly different matter it is generally assumed that a store can
sell its chametz as it is hefsed merubah. OTOH there are communities that
don't buy chametz that has been sold.  Don't these contradict each other?
what good does it do the supermarket to seel its chametz if no one will but
it after Pesach?"

The fact is that it's actually not really possible not to buy chometz that
was sold to a goy in Israel because none of the hechsherim (even the
mehadrin one like Eidah Hacharedis, R' Landau, R' Rubin) hold from this
chumra. Therefore there is no supervision as to when things were baked amd
what ingredients were used and the manufacturers/stores can simply print
whatever they want and no one is checking that it is true. See for example
http://4.bp.blogspot.com/-X9_D8LFI5O8/UWEoF_JIlgI/AAAAAAAAAc4/XDKyPFsMN7Q/s1600/%D7%90%D7%A4%D7%94+%D7%9C%D7%90%D7%97%D7%A8+%D7%94%D7%A4%D7%A1%D7%97.jpg

Some people rely on checking product codes which tells them when the
product was made. However, this is not that useful. All it says is that the
product was made after Pesach. However, every Chometz product has chometz
ingredients in it (at least flour which is most probably chometz because it
was washed) and the consumer has no way of knowing when the chometz
ingredients were made and who owned over them over Pesach. For example even
if you only buy cookies that were made after Pesach you have no idea what
flour was used. It is very possible/probable that the flour used to make
the cookies was chometz and was sold for Pesach.

Som people only eat things that were made with flour that was fround after
Pesach. However there a problem with this as well. Flour in Israel is very
low in gluten and therefore won't rise well unless gluten is added. All
bakeries add gluten to the flour in all baked goods.

There is no gluten produced in Israel, it is all imported mostly from
Germany, France, and China. Gluten by definition is chamtez gamur . Because
it needs to be imported gluten must be SOLD to a Goy over Pessach; unless
the bakeries want to close shop for a few weeks waiting for a new shipment.
Since they start making bread literally a few hours after Pesach is over
they must be using gluten that they sold to a goy.

Therefore, even if the bread says baked after Pesach from flour that was
ground after Pesach, the gluten was most definitely sold and therefore you
are relying on the sale to a goy.

In other words they are pulling the wool over your eyes. They say that it
was baked after Pesach from flour that was ground after Pesach but
conveniently leave out the bit about gluten that was sold. (source
http://www.bhol.co.il/9196/%D7%91%D7%9C%D7%95%D7%9F-%D7%95%D7%A9%D7%9E%D7%95-%D7%9C%D7%90%D7%97%D7%A8-%D7%94%D7%A4%D7%A1%D7%97.html
)

In short, this is a chumra that makes people feel frum but has no basis in
halacha and is in fact not really possible to keep.
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