On Friday, May 31, 2019 at 5:05:18 PM UTC-4, wrote:
> On Fri, 31 May 2019 11:30:17 -0400, jmcquown >
> wrote:
>
> >On 5/30/2019 3:09 PM, U.S. Janet B. wrote:
> >> On Thu, 30 May 2019 13:32:57 -0500, Sqwertz >
> >> wrote:
> >>>
> >>> Really? What did I say that helped you prove that gluten-free foods
> >>> are somehow more wholesome and nutritious?
> >>>
> >>> Lets not try and cloud the issue here with all these childish
> >>> comebacks you learned in Social Media Pre-school.
> >>>
> >>> -sw
> >> at the supermarket yesterday I was reaching for a container of whole
> >> milk when I realized the one I was ready to pick up said 'gluten
> >> free.' I put it back. No need to spend extra money on such
> >> silliness.
> >> Janet US
> >>
> >Okay, that's a new one. Gluten free milk? I googled and got this:
> >
> >"Most milk and many dairy-based products are gluten-free, but as always,
> >there are exceptions. Plain milk€”regardless of whether it's regular,
> >skim or even heavy cream€”is gluten-free."
> >
> >So, they're slapping a label on milk and probably raising the price just
> >so they can claim it's "gluten free". I sincerely doubt most people
> >have to worry about gluten content in milk. Except for the nuts who
> >like to jump on bandwagons.
> >
> >Jill
>
> Actually No its not. Have you ever read the ingredients of different
> dairy products? Also it is all about packaging. I have drank whole
> milk and had a reaction to it. Also for the 2% and fat free or
> buttermilk, or any milk that goes through a process of being changed
> converted that includes pasteurization or any other process it
> increases the risk of being cross contaminated with gluten, especially
> if it is processed in a facility that makes and other products that
> contain wheat or rye flour
>

Let's look at this rationally for just a moment.

You have problems with gluten. You come to rec.food.cooking and
whine and proselytize about it. We can't do a damned thing about
gluten in foods. All you're doing is ****ing people off.

I'm sure you enjoy the attention, but why don't you just post your
recipes and talk about food? We'll all get along much better
that way.

Or you could find a nice gluten-free forum somewhere and post there.
I'm sure they would be much more receptive to your posts, and you
would get sympathy and perhaps some useful tips on genuine gluten-free
foods. There's something for everybody on the Internet.

Cindy Hamilton