A pretty darn good mustard...

[Gary]

Sale coupon so I bought one.
Nathan's, "The Original Coney Island Deli Style Mustard."

Tried it yesterday on a couple of dogs with
Mustard, onions, relish.
Excellent tangy taste.

It reminds me of the hotdog mustard they served in large
sports stadiums which I always loved.

I'll take you back in time....In the mid-60's...Washington
National Stadium...home baseball games featuring the "Washington
Senators" baseball team. Star home run hitter then was Frank
Howard.

The stadium is gone now and their baseball team is now called the
"Washington Nationals," I think.

Anyway... good mustard, imo.

Bruce should like the ingredient list too:
Vinegar, water, mustard seeds, salt and turmeric.

[penm...@aol.com]

It's okay but I think Gulden's Spicy brown is better.

[U.S. Janet B.]

On Tue, 28 May 2019 10:27:48 -0400, Gary <g.ma...@att.net> wrote:

I like Plochman's stone ground out of Chicago. I've used it since I
was growing up in Wisconsin. It can clear your sinus ;)

[Sqwertz]

On Tue, 28 May 2019 10:27:48 -0400, Gary wrote:

> Sale coupon so I bought one.
> Nathan's, "The Original Coney Island Deli Style Mustard."
>
> Tried it yesterday on a couple of dogs with
> Mustard, onions, relish.
> Excellent tangy taste.

I like Bertmans but I have to order a case of it at a time. Which
isn't out of it at a time. That stuff lasts forever. I'm not a
heavy mustard user. I think they call themselves the Stadium
Mustard. Long feud in Cleveland about who made what the original.
The original mustard got stolen by a distributor.

I also wish they made Koop's Deuseldorf again. Oh look, 2 left on
Amazon - only $8/bottle. And $10 for Bertman's. That's why I don't
play the Amazon game.

-sw

[Sqwertz]

On Tue, 28 May 2019 12:16:47 -0400, penm...@aol.com wrote:

> It's okay but I think Gulden's Spicy brown is better.

I bet you wear New York City flag as underwear. And Walmart logo
T-shirts. Imagine what you'd be like if you were born in Tijuana.

Ever seen Ron Silver in "The Arrival". He comes in both patriotic
American and Alien Mexican flavors.

-sw

[itsjoan...@webtv.net]

On Tuesday, May 28, 2019 at 3:12:15 PM UTC-5, Sqwertz wrote:
>
> I like Bertmans but I have to order a case of it at a time.

> -sw
>
Drop Ju-Ju a line. She likes to order by the case and y'all could split one.
(Sorry, I just couldn't resist.)

:o))

[U.S. Janet B.]

On Tue, 28 May 2019 19:48:02 +0100, Pamela <pamela...@gmail.com>
wrote:

>For a truly cathartic experience try English mustard, if you haven't done
>so already. A teaspoonful will blow your socks off!
>
>Best bought powdered and mixed before use.

yes, bought powdered, mixed right before. even so, sinus beware

[graham]

I overheared my Father and the village butcher criticising that foreign
muck, i.e. curry as they were slathering hot English mustard over fine
roast beef.

[John Kuthe]

Much like REAL wasabi, and bastardized almost as much!

John Kuthe, Climate Anarchist and International Food Connoisseur

[Bruce]

Have you ever had REAL wasabi?

[Bruce]

On Tue, 28 May 2019 10:27:48 -0400, Gary <g.ma...@att.net> wrote:

Yes, nothing wrong with that.

[Sqwertz]

On Tue, 28 May 2019 13:24:05 -0700 (PDT), itsjoan...@webtv.net
wrote:

Then I could wait 3 months for her to decide she doesn't like it and
have her give me the rest.


I did ask the local reddit if anybody wants to go in with me on a
case, but no takers. They generally hate food but love shopping
online and have it delivered.

-sw

[U.S. Janet B.]

On Tue, 28 May 2019 16:32:23 -0600, graham <g.st...@shaw.ca> wrote:

>On 2019-05-28 2:36 p.m., U.S. Janet B. wrote:
>> On Tue, 28 May 2019 19:48:02 +0100, Pamela <pamela...@gmail.com>
>> wrote:

>>snip

>>>
>>> For a truly cathartic experience try English mustard, if you haven't done
>>> so already. A teaspoonful will blow your socks off!
>>>
>>> Best bought powdered and mixed before use.
>>
>> yes, bought powdered, mixed right before. even so, sinus beware
>>
>I overheared my Father and the village butcher criticising that foreign
>muck, i.e. curry as they were slathering hot English mustard over fine
>roast beef.

LOL, I can picture that

[itsjoan...@webtv.net]

On Tuesday, May 28, 2019 at 5:58:23 PM UTC-5, Sqwertz wrote:
>
> On Tue, 28 May 2019 13:24:05 -0700 (PDT), itsjoan...@webtv.net
> wrote:
>
> > On Tuesday, May 28, 2019 at 3:12:15 PM UTC-5, Sqwertz wrote:
> >>
> >> I like Bertmans but I have to order a case of it at a time.
> >> -sw
> >>
> > Drop Ju-Ju a line. She likes to order by the case and y'all could split one.
> > (Sorry, I just couldn't resist.)
>
> Then I could wait 3 months for her to decide she doesn't like it and
> have her give me the rest.
>

Guffaw!!
>
> -sw

[Christ...@deathtochristianity.pl]

On Tue, 28 May 2019 10:27:48 -0400, Gary <g.ma...@att.net> wrote:

Does it specify gluten free? If it does not then it surely has more
chemicals/ingredients than that.

Beside I just like a good Dijon that is gluten free

--

____/~~~sine qua non~~~\____

[Christ...@deathtochristianity.pl]

On Wed, 29 May 2019 08:56:32 +1000, Bruce <br...@invalid.invalid>

wrote:

>On Tue, 28 May 2019 15:51:16 -0700 (PDT), John Kuthe
><johnk...@gmail.com> wrote:
>
>>On Tuesday, May 28, 2019 at 3:36:21 PM UTC-5, U.S. Janet B. wrote:
>>> On Tue, 28 May 2019 19:48:02 +0100, Pamela <pamela...@gmail.com>
>>> wrote:
>>>
>>> >On 18:00 28 May 2019, U.S. Janet B. <J...@nospam.com> wrote:
>>> >>
>>> >> I like Plochman's stone ground out of Chicago. I've used it since I was
>>> >> growing up in Wisconsin. It can clear your sinus ;)
>>> >
>>> >For a truly cathartic experience try English mustard, if you haven't done
>>> >so already. A teaspoonful will blow your socks off!
>>> >
>>> >Best bought powdered and mixed before use.
>>>
>>> yes, bought powdered, mixed right before. even so, sinus beware
>>
>>Much like REAL wasabi, and bastardized almost as much!
>
>Have you ever had REAL wasabi?

My guess is no.. just some horse radish I am sure, which isn't bad at
all

[Bruce]

Is there a medical term for a pathological fear of gluten?
Glutophobia?

[Bruce]

I agree, but since he emphasizes "REAL wasabi", I was curious.

[dsi1]

I love that fake wasabi so my guess is that I won't like the REAL wasabi as much so there's not much point in my spending a lot of time seeking it out. I did take a picture of some REAL wasabi though. Whoopie!

https://www.amazon.com/photos/shared/1u14RlxiRLakZNBgZrS-8Q.2mAW7S5y6jMaaM69R1Dexq

[Sqwertz]

On Tue, 28 May 2019 21:22:20 -0500,
Christ...@deathtochristianity.pl wrote:

WTF kind of logic/fact is that? You somehow equate "Gluten Free"
with chemical-free, additive free, all-natural, and imply that if
its doesn't say "gluten free" that they're mis-labeling their
products and hiding ingredients!?!?

You're a Grade A USDA Prime Gluten-Free Nutcase. now you're making
your own signature gluten-free science based on the voices echoing
around in your head. You need an exorcism.

-sw

[Bruce]

I like the fake stuff too, but I'm still curious. I'd buy that real
wasabi at least once, even at $119/lbs.

[Gary]

ChristKiller wrote:

>
> Gary wrote:
>
> >Sale coupon so I bought one.
> >Nathan's, "The Original Coney Island Deli Style Mustard."

> >Vinegar, water, mustard seeds, salt and turmeric.
>
> Does it specify gluten free? If it does not then it surely has more
> chemicals/ingredients than that.

I looked again and around the top it does say,
"Gluten Free All Natural Ingredients Kosher"

> Beside I just like a good Dijon that is gluten free

I've got store-brand Horseradish Mustard too. That's good.
Don't know if it's gluten free but I don't care either.

[Gary]

Pamela wrote:
>
> For a truly cathartic experience try English mustard, if you haven't done
> so already. A teaspoonful will blow your socks off!
>
> Best bought powdered and mixed before use.

I keep a bag of powdered mustard seed, bought in bulk, in my
spice collection. Have to go easy with it in a dish or it can
take over easily.

[Bruce]

On Wed, 29 May 2019 06:23:01 -0400, Gary <g.ma...@att.net> wrote:

>ChristKiller wrote:
>>
>> Gary wrote:
>>
>> >Sale coupon so I bought one.
>> >Nathan's, "The Original Coney Island Deli Style Mustard."
>> >Vinegar, water, mustard seeds, salt and turmeric.
>>
>> Does it specify gluten free? If it does not then it surely has more
>> chemicals/ingredients than that.
>
>I looked again and around the top it does say,
>"Gluten Free All Natural Ingredients Kosher"

But is it halal?

[Christ...@deathtochristianity.pl]

On Wed, 29 May 2019 03:19:57 -0500, Sqwertz <sqwe...@gmail.invalid>

Ya think? Do ya really think? Or are you just ignorant to the entire
process of food production and packaging? I think so. Oh wait are you
going tell me that the 3rd cousin or your dead great great grandfather
had a friend that worked in a factory that made mustard?

Well think about that is all the ingredients of that mustard were
sourced from other places possibly from outside of the country.
Point is you have no fucking clue what the hell you are even yammering
about. So please don't speak unless spoken to.

Stop trying to sound superior, because you just are not. Stop trying
to be all high and mighty, because you are not. Please, Oh Please most
of all STOP trying to sound smart because you are just proving your
ignorance.

[Gary]

Bruce wrote:

>
> Gary wrote:
> >Bruce should like the ingredient list too:
> >Vinegar, water, mustard seeds, salt and turmeric.
>
> Yes, nothing wrong with that.

And I did google turmeric. Sounds almost like a miracle cure for
many things ingredient.

[graham]

And like many another "miracle cure", it would be a miracle if it worked!

[col...@gmail.com]

Low dose turmeric lowers amyloid in the brain. I think tau protein is what causes Alzheimer's tho.

[Bruce]

On Wed, 29 May 2019 11:23:44 -0700 (PDT), col...@gmail.com wrote:

>Low dose turmeric lowers amyloid in the brain. I think tau protein is what causes Alzheimer's tho.

Graham doesn't believe in brains, because he can't see them.

[Bruce]

On Wed, 29 May 2019 20:40:17 +0100, Pamela <pamela...@gmail.com>
wrote:

>I seem to recall most research studies into turmeric's active ingredient,
>curcumin, were badly flawed.

You "seem to recall most"... not the most reliable statement, wouldn't
you say?

[penm...@aol.com]

On Tue, 28 May 2019 21:22:20 -0500,
Christ...@deathtochristianity.pl wrote:

Dijon on a good dawg is TIAD.

[Bruce]

On Thu, 30 May 2019 00:59:33 +0100, Pamela <pamela...@gmail.com>
wrote:

>It depends on the analytical method used in a given study. Most studies
>into the benfit of curcumin used flawed methods which are now seen to
>invalidate the study. Details here:
>
> The likely false activity of curcumin in vitro and in vivo has resulted
> in >120 clinical trials of curcuminoids against several diseases. No
> double-blinded, placebo controlled clinical trial of curcumin has been
> successful.
>
> https://pubs.acs.org/doi/pdf/10.1021/acs.jmedchem.6b00975 (2017)

But the fact that faulty research has been done into the positive
effects of curcumin doesn't mean that curcumin has no positive
effects.

[Hank Rogers]

Popeye, I bet yoose grind yoose mustard while getting a hand job
from that ole mexican whore. I don't know how much yoose paid, but
yoose sho nuff getting yoose money worth from that old skank.

[John Kuthe]

Not cure, Treartment! Just like Cannabis is an effective TREATMENT for many human ailments, can be grown by anyone, and IS why cannabis was made ILLEGAL!! Big Pharma never wanted cannabis to be legal. Big Pharma would lose SALES of their stupidly expensive DRUGS!

Big Pharma's just a bunch of BILLIONAIRE DRUG DEALERS!! :-(

John Kuthe, Climate Anarchist and Cannabis Nurse!

[Sqwertz]

On Wed, 29 May 2019 06:37:43 -0500,
Christ...@deathtochristianity.pl wrote:

> On Wed, 29 May 2019 03:19:57 -0500, Sqwertz <sqwe...@gmail.invalid>
> wrote:
>
>>On Tue, 28 May 2019 21:22:20 -0500,
>>Christ...@deathtochristianity.pl wrote:
>>
>>> On Tue, 28 May 2019 10:27:48 -0400, Gary <g.ma...@att.net> wrote:
>>>
>>>>Bruce should like the ingredient list too:
>>>>Vinegar, water, mustard seeds, salt and turmeric.
>>>
>>> Does it specify gluten free? If it does not then it surely has more
>>> chemicals/ingredients than that.
>>
>>WTF kind of logic/fact is that? You somehow equate "Gluten Free"
>>with chemical-free, additive free, all-natural, and imply that if
>>its doesn't say "gluten free" that they're mis-labeling their
>>products and hiding ingredients!?!?
>>
>>You're a Grade A USDA Prime Gluten-Free Nutcase. now you're making
>>your own signature gluten-free science based on the voices echoing
>>around in your head. You need an exorcism.
>
> Ya think? Do ya really think? Or are you just ignorant to the entire
> process of food production and packaging? I think so. Oh wait are you
> going tell me that the 3rd cousin or your dead great great grandfather
> had a friend that worked in a factory that made mustard?

I know THIS guy:

https://imgur.com/gallery/IsMOD

> Well think about that is all the ingredients of that mustard were
> sourced from other places possibly from outside of the country.
> Point is you have no fucking clue what the hell you are even yammering
> about. So please don't speak unless spoken to.
>
> Stop trying to sound superior, because you just are not. Stop trying
> to be all high and mighty, because you are not. Please, Oh Please most
> of all STOP trying to sound smart because you are just proving your
> ignorance.

Was there anything factual in there to back up your claim? Because
all I heard was babble and spittle (not to be confused with bubble
and squeak). I've been proving I know a lot about food and food
production here on RFC for 25 years. You've only been proving
you're a childish, ignorant, hypochondriac, conspiracy nut, piece of
shit here for 5 months.

-sw

[Bruce]

On Thu, 30 May 2019 12:26:17 +0100, Pamela <pamela...@gmail.com>
wrote:

>The article deals with that by looking at its chemical characteristics. It
>also points out, "No doubleblinded, placebo controlled clinical trial of
>curcumin has been successful."
>
>Surely you can read the article for yourself without me spoon feeding it
>to you.

No, I'm lazy that way. And I know from personal experience that
turmeric helps against infection, a bit like ibuprofen does.

However, I do not think turmeric resurrects the dead or fixes a broken
leg.

[graham]

On 2019-05-30 9:26 a.m., Pamela wrote:

>>> The article deals with that by looking at its chemical characteristics.
>>> It also points out, "No doubleblinded, placebo controlled clinical trial
>>> of curcumin has been successful."
>>>
>>> Surely you can read the article for yourself without me spoon feeding it
>>> to you.
>>
>> No, I'm lazy that way. And I know from personal experience that turmeric
>> helps against infection, a bit like ibuprofen does.
>

> Yeah, right.

>
>> However, I do not think turmeric resurrects the dead or fixes a broken
>> leg.
>

> Are you quite sure? :)
>
If you ever read one of those so-called "Health" magazines found in
whole-food, birkenstock-wearing, organic, homeopathic believing stores,
they are full of:
"X has been shown to cure......"
But they rarely cite the source of the claim. If they do, it's usually
another such magazine. The authors of these articles have strip-mall
degrees at best.

[itsjoan...@webtv.net]

On Thursday, May 30, 2019 at 10:43:23 AM UTC-5, graham wrote:
>
> If you ever read one of those so-called "Health" magazines found in
> whole-food, birkenstock-wearing, organic, homeopathic believing stores,
> they are full of:
> "X has been shown to cure......"
> But they rarely cite the source of the claim. If they do, it's usually
> another such magazine. The authors of these articles have strip-mall
> degrees at best.
>

You hit the nail on the head!!

[Christ...@deathtochristianity.pl]

On Wed, 29 May 2019 23:06:06 -0500, Sqwertz <sqwe...@gmail.invalid>

Dude, this is not even worth responding to, but I will say that I have
made my point and you have given my point more credit, thanks.

[Sqwertz]

On Thu, 30 May 2019 12:47:53 -0500,

> Dude, this is not even worth responding to, but I will say that I have
> made my point and you have given my point more credit, thanks.

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

[col...@gmail.com]

On Tuesday, May 28, 2019 at 10:27:50 AM UTC-4, Gary wrote:
> Sale coupon so I bought one.
> Nathan's, "The Original Coney Island Deli Style Mustard."
>
> Tried it yesterday on a couple of dogs with
> Mustard, onions, relish.
> Excellent tangy taste.
>
> It reminds me of the hotdog mustard they served in large
> sports stadiums which I always loved.
>
> I'll take you back in time....In the mid-60's...Washington
> National Stadium...home baseball games featuring the "Washington
> Senators" baseball team. Star home run hitter then was Frank
> Howard.
>
> The stadium is gone now and their baseball team is now called the
> "Washington Nationals," I think.
>
> Anyway... good mustard, imo.
>

> Bruce should like the ingredient list too:
> Vinegar, water, mustard seeds, salt and turmeric.

I got Bellview yellow mustard because their vinegar has mother in it.

[U.S. Janet B.]

On Thu, 30 May 2019 13:32:57 -0500, Sqwertz <sqwe...@gmail.invalid>

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

[Christ...@deathtochristianity.pl]

On Thu, 30 May 2019 13:32:57 -0500, Sqwertz <sqwe...@gmail.invalid>

Well I was going to let this play out for a few more days just to
fuck with you, but I just can hold back telling you how much you dont
know about this, about what gluten free means, and the standards and
practices that are used for gluten free foods.

First you should know that foods that are labeled gluten free with the
GF logo are certified, and not just anyone can say Gluten free. When
something is certified it means that the equipment must be certified
as gluten free, meaning that nothing containing gluten can ever tough
that equipment. There are also standard for the facility making and
packaging the food. The air must be gluten free as in no free floating
flour or other gluten containing substances will be floating through
the air that will cause cross contamination with the food or
packaging.

So with these standards the facility will be cleaner and the air will
most likely be filtered. The workers will be required to maintain a
certain level of hygiene to ensure they do not bring in gluten on
their clothes and equipment will not be shared with different products
so there will be no chemicals or crumbs left over from a different
product that was run on a conveyer or inside the equipment.

So are they more wholesome? Well sure because they will Not be
contaminated from other foods. The equipment and facility will be
cleaner because it will be monitored. As far as nutrition when
compared against food with gluten, it can be said that more people
than realized have allergies with wheat and/or an auto immune problem
with gluten. Gluten causes several skin problems such as Hives,
Eczema, Psoriasis, Contact dermatitis, Seborrheic eczema, Keratosis
pilaris, and can cause Inflammatory bowel disease, and other digestive
problems.

And to answer you question "What did I say that helped you prove that

gluten-free foods are somehow more wholesome and nutritious? "

You did so by not responding to what I said you just said something
stupid which I knew that you would, just so that I could type this out
and make you look silly."

>
>Lets not try and cloud the issue here with all these childish
>comebacks you learned in Social Media Pre-school.

How ya like me now???????????????????????

[jmcquown]

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

[U.S. Janet B.]

On Fri, 31 May 2019 11:30:17 -0400, jmcquown <j_mc...@comcast.net>
wrote:

labels are triggers causing the susceptible to buy. No thinking
involved, just grab it, it must be the good, right thing :(

[Ed Pawlowski]

I see "gluten free" popping up on a lot of things. Trendy to keep up
with the paranoid. I only use gluten free ice in my drinks though.

[jmcquown]

I haven't checked my ice! Thanks for the warning, Ed. ;)

Jill

[Dave Smith]

I am not sure if it is the manufacturers and vendors or if it is the new
gluten free fad. There are indeed people who are gluten intolerant, but
there seems to be a lot more jumping on the bandwagon. There re plenty
of food products that contain no gluten. The manufacturers and vendors
never saw a reason to label them as gluten free, but they are probably
concerned about loss of sales to those precious soles who want to
identify as having a special and trendy food allergy.

[Christ...@deathtochristianity.pl]

On Fri, 31 May 2019 11:30:17 -0400, jmcquown <j_mc...@comcast.net>
wrote:

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

[Christ...@deathtochristianity.pl]

Gluten Free is no longer a fad, people/companies are realizing that
gluten is actually a problem that can cause health issues.

[Christ...@deathtochristianity.pl]

On Fri, 31 May 2019 16:04:37 -0400, Dave Smith
<adavid...@sympatico.ca> wrote:

>On 2019-05-31 2:41 p.m., Ed Pawlowski wrote:
>> On 5/31/2019 11:30 AM, jmcquown wrote:
>
>>>
>>> "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
>>
>> I see "gluten free" popping up on a lot of things.  Trendy to keep up
>> with the paranoid.  I only use gluten free ice in my drinks though.
>
>I am not sure if it is the manufacturers and vendors or if it is the new
>gluten free fad.

The fad was over and done with years ago. What you are seeing are
people realizing that the Eczema went away when they stopped eating
gluten then it stopped being a fad and started being a medical issue.

>There are indeed people who are gluten intolerant, but
>there seems to be a lot more jumping on the bandwagon. There re plenty
>of food products that contain no gluten. The manufacturers and vendors
>never saw a reason to label them as gluten free, but they are probably
>concerned about loss of sales to those precious soles who want to
>identify as having a special and trendy food allergy.

I do think 4 years is a bit long for a fad, dont you?. You need to
realized that processed foods will become contaminated UNLESS they are
made in a gluten free facility.

[itsjoan...@webtv.net]

On Friday, May 31, 2019 at 4:05:18 PM UTC-5, Christ...@deathtochristianity.pl wrote:

> 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
>

Can you give us an example of any dairy processing plant that also processes
wheat or rye flour or any flour for that matter.

[Bruce]

On Fri, 31 May 2019 16:06:57 -0500,
Christ...@deathtochristianity.pl wrote:

>On Fri, 31 May 2019 14:41:05 -0400, Ed Pawlowski <e...@snet.xxx> wrote:
>
>>On 5/31/2019 11:30 AM, jmcquown wrote:
>>>>
>>> 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. ;)
>>>

>>I see "gluten free" popping up on a lot of things. Trendy to keep up
>>with the paranoid. I only use gluten free ice in my drinks though.
>
>Gluten Free is no longer a fad, people/companies are realizing that
>gluten is actually a problem that can cause health issues.

In some people. Just like carbs. In some people. Or milk products. In
some people. Or alcohol. In some people. Or salt. In some people.

Just because you have a particular problem doesn't mean the whole
world has to change.

[Christ...@deathtochristianity.pl]

On Sat, 01 Jun 2019 07:19:35 +1000, Bruce <br...@invalid.invalid>

Well when you go to the store and buy a jar of mayo, mustard, peanut
butter, jelly, whip cream, pasta sauce, ice cream (plain vanilla), and
2% gallon of milk then get home after reading the ingredients and
seeing that there is no wheat barley or rye in any of those product
then you make a peanut butter and jelly sandwich on a toasted corn
tortilla then later have a reaction because the peanut butter and
jelly are contaminated so you have to throw those away and then three
weeks later with the symptoms go away you decide to have a bowl of ice
cream only to realize after you have a reaction that it is
contaminated and have to throw it away and same goes for the
mayo,mustard, whip cream, and pasta sauce... So now you are broke and
fucking starving.

So you tell me where the problem is?

[Christ...@deathtochristianity.pl]

Wow, I mean it is like why can you not look this up yourself? It
really is not that hard. Do you think I just make this stuff up?

The word “malt” on a food label usually indicates they are made with
barley and therefore contain gluten.
Common uses Milk Sakes.
Yes, it's true: When you eat one of the three gluten grains – wheat,
barley or rye – the gluten protein passes through your digestive
system and appears in your milk.

[Bruce]

Largely between your ears.

[Jinx the Minx]

Sounds like you have more than gluten problems.

[col...@gmail.com]

My body purrs on gluten.

[U.S. Janet B.]

On Fri, 31 May 2019 16:04:37 -0400, Dave Smith
<adavid...@sympatico.ca> wrote:

most likely is the many people who love to sue for damages. Corporate
lawyers are probably telling clients to put it on the label as it will
cost them nothing to do so but can save them a lawsuit.
Janet US

[dsi1]

The marketing people realized that putting "Gluten Free" or "Non-GMO" sells products. The young folks dig that kind of stuff.

[Leonard Blaisdell]

In article <eke3fe1m8cc9t8bad...@4ax.com>, U.S. Janet B.

<J...@nospam.com> wrote:

> most likely is the many people who love to sue for damages. Corporate
> lawyers are probably telling clients to put it on the label as it will
> cost them nothing to do so but can save them a lawsuit.

Have you checked a ladder lately? It's hard to use the newer ones
because of all the danger stickers you might slip on or get stuck to.

[ObFood] pork 'n york

leo

[Bruce]

I hear that your neighbours are becoming really good at ladders.

[itsjoan...@webtv.net]

On Friday, May 31, 2019 at 4:55:19 PM UTC-5, Christ...@deathtochristianity.pl wrote:
>
> On Fri, 31 May 2019 14:13:11 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
> >Can you give us an example of any dairy processing plant that also processes
> >wheat or rye flour or any flour for that matter.
>
> Wow, I mean it is like why can you not look this up yourself? It
> really is not that hard. Do you think I just make this stuff up?
>

If you're stating this to be the truth I expect you to site your sources.
But to tell the truth, I don't believe you. I've never seen dairy processing
plants also processing wheat or anything gluten related.

>
> The word “malt” on a food label usually indicates they are made with
> barley and therefore contain gluten.
>

Site me a dairy that also produces malt.

>
> Yes, it's true: When you eat one of the three gluten grains – wheat,
> barley or rye – the gluten protein passes through your digestive
> system and appears in your milk.
>

They let cows graze in wheat, barley and rye fields?????????????????????

[Christ...@deathtochristianity.pl]

Actually putting gluten free will scare more people off, those such as
the ones in this group because you are prejudiced and you think it
will taste different

[Christ...@deathtochristianity.pl]

On Fri, 31 May 2019 18:36:20 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Friday, May 31, 2019 at 4:55:19 PM UTC-5, Christ...@deathtochristianity.pl wrote:
>>
>> On Fri, 31 May 2019 14:13:11 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >Can you give us an example of any dairy processing plant that also processes
>> >wheat or rye flour or any flour for that matter.
>>
>> Wow, I mean it is like why can you not look this up yourself? It
>> really is not that hard. Do you think I just make this stuff up?
>>
>If you're stating this to be the truth I expect you to site your sources.
>But to tell the truth, I don't believe you. I've never seen dairy processing
>plants also processing wheat or anything gluten related.
>>
>> The word “malt” on a food label usually indicates they are made with
>> barley and therefore contain gluten.
>>
>Site me a dairy that also produces malt.

wow are you saying that no dairy facility makes milk shakes ?

>>
>> Yes, it's true: When you eat one of the three gluten grains – wheat,
>> barley or rye – the gluten protein passes through your digestive
>> system and appears in your milk.
>>
>They let cows graze in wheat, barley and rye fields?????????????????????

[U.S. Janet B.]

On Fri, 31 May 2019 18:20:39 -0700, Leonard Blaisdell
<leobla...@sbcglobal.net> wrote:

LOL

[U.S. Janet B.]

On Fri, 31 May 2019 18:36:20 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Friday, May 31, 2019 at 4:55:19 PM UTC-5, Christ...@deathtochristianity.pl wrote:
>>
>> On Fri, 31 May 2019 14:13:11 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >Can you give us an example of any dairy processing plant that also processes
>> >wheat or rye flour or any flour for that matter.
>>
>> Wow, I mean it is like why can you not look this up yourself? It
>> really is not that hard. Do you think I just make this stuff up?
>>
>If you're stating this to be the truth I expect you to site your sources.
>But to tell the truth, I don't believe you. I've never seen dairy processing
>plants also processing wheat or anything gluten related.
>>
>> The word “malt” on a food label usually indicates they are made with
>> barley and therefore contain gluten.
>>
>Site me a dairy that also produces malt.
>>
>> Yes, it's true: When you eat one of the three gluten grains – wheat,
>> barley or rye – the gluten protein passes through your digestive
>> system and appears in your milk.
>>
>They let cows graze in wheat, barley and rye fields?????????????????????

I'm not too sure that you can't absorb gluten from the air you
breathe. After all, the breeze is flowing over thousands of acres of
wheat fields

[Leonard Blaisdell]

In article <sgl3fe91cggs3tm40...@4ax.com>, Bruce

<br...@invalid.invalid> wrote:

> I hear that your neighbours are becoming really good at ladders.

I'm a chutes man.

leo

[Bruce]

On Fri, 31 May 2019 20:50:01 -0500,

Christ...@deathtochristianity.pl wrote:

>On Fri, 31 May 2019 16:57:47 -0700 (PDT), dsi1
><dsi...@hawaiiantel.net> wrote:
>
>>On Friday, May 31, 2019 at 11:07:01 AM UTC-10, Christ...@deathtochristianity.pl wrote:
>>> On Fri, 31 May 2019 14:41:05 -0400, Ed Pawlowski <e...@snet.xxx> wrote:
>>>
>>> >I see "gluten free" popping up on a lot of things. Trendy to keep up
>>> >with the paranoid. I only use gluten free ice in my drinks though.
>>>
>>> Gluten Free is no longer a fad, people/companies are realizing that
>>> gluten is actually a problem that can cause health issues.
>>

>>The marketing people realized that putting "Gluten Free" or "Non-GMO" sells products. The young folks dig that kind of stuff.
>
>Actually putting gluten free will scare more people off, those such as
>the ones in this group because you are prejudiced and you think it
>will taste different

Yes, it can give the impression that it's an inferior product that has
been adapted for people with a medical condition. Which is true in
many cases.

But I eat gluten-free pasta often and it tastes fine to me.

[Bruce]

But you have to get up there first.

[Leonard Blaisdell]

In article <kcm3fep3ie4ptrbva...@4ax.com>,

<Christ...@deathtochristianity.pl> wrote:

> Actually putting gluten free will scare more people off, those such as
> the ones in this group because you are prejudiced and you think it
> will taste different

What does gluten indifference have to do with prejudice? Deal with your
personal issue. I support your right to be gluten free. Make sure you
are. That's on you. I don't care.

leo

[Christ...@deathtochristianity.pl]

On Fri, 31 May 2019 19:29:37 -0700, Leonard Blaisdell
<leobla...@sbcglobal.net> wrote:

>In article <kcm3fep3ie4ptrbva...@4ax.com>,
><Christ...@deathtochristianity.pl> wrote:
>
>> Actually putting gluten free will scare more people off, those such as
>> the ones in this group because you are prejudiced and you think it
>> will taste different
>
>What does gluten indifference have to do with prejudice?

You do know what prejudice means right?

>eal with your
>personal issue. I support your right to be gluten free. Make sure you
>are. That's on you. I don't care.
>
>leo

[Jinx the Minx]

It’s a good thing he doesn’t live in the Midwest. He’d likely be dead by
now.

[itsjoan...@webtv.net]

On Friday, May 31, 2019 at 8:52:04 PM UTC-5, Christ...@deathtochristianity.pl wrote:
>
> wow are you saying that no dairy facility makes milk shakes ?
>

Dairy Queens yes, creameries that pasteurize milk, produce butter, heavy
cream, etc., no.

[itsjoan...@webtv.net]

Hahahaaaaaa, good one!!!

:o))

[dsi1]

I'm no marketing guru but I'm pretty sure that using words on packaging that would scare off and/or discourage people from purchasing a product is not commonly practiced anywhere on this planet. "Gluten-free" does not scare people, you just been hanging around here for too long. This group should be called scared.food.cooking.

[Leonard Blaisdell]

In article <lsp3fehdrk9qlu0vb...@4ax.com>,

<Christ...@deathtochristianity.pl> wrote:

> On Fri, 31 May 2019 19:29:37 -0700, Leonard Blaisdell
> <leobla...@sbcglobal.net> wrote:

> >What does gluten indifference have to do with prejudice?
>
> You do know what prejudice means right?

QED

leo

[Jinx the Minx]

I’m pretty sure he doesn’t know the difference.

[Cindy Hamilton]

The problem is you. None of that happens to me.


Cindy Hamilton

[jmcquown]

LOL Even if they did, who adds grain to a milk shake unless it's a
*malted* milk shake?

Jill

[Cindy Hamilton]

On Friday, May 31, 2019 at 5:05:18 PM UTC-4, Christ...@deathtochristianity.pl wrote:
> On Fri, 31 May 2019 11:30:17 -0400, jmcquown <j_mc...@comcast.net>

> wrote:
>
> >On 5/30/2019 3:09 PM, U.S. Janet B. wrote:
> >> On Thu, 30 May 2019 13:32:57 -0500, Sqwertz <sqwe...@gmail.invalid>
> >> 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 pissing 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

[col...@gmail.com]

from Medscape


"Dietary fat, whether saturated or not, is not a cause of obesity,
heart disease, or any other chronic disease of civilization."
"Obesity is a disorder of excess fat accumulation, not overeating, and
not sedentary behavior."
"Consuming excess calories does not cause us to grow fatter, any more
than it causes a child to grow taller."
"Expending more energy than we consume does not lead to long-term
weight loss; it leads to hunger."
"Fattening and obesity are caused by an imbalance—a disequilibrium—in
the hormonal regulation of adipose tissue and fat metabolism. Fat
synthesis and storage exceed the mobilization of fat from the adipose
tissue and its subsequent oxidation. We become leaner when the
hormonal regulation of the fat tissue reverses this balance."
"Insulin is the primary regulator of fat storage. When insulin levels
are elevated—either chronically or after a meal—we accumulate fat in
our fat tissue. When insulin levels fall, we release fat from our fat
tissue and use it for fuel."

[Gary]

Christ...@deathtochristianity.pl wrote:
>
> Well when you go to the store and buy a jar of mayo, mustard, peanut
> butter, jelly, whip cream, pasta sauce, ice cream (plain vanilla), and
> 2% gallon of milk then get home after reading the ingredients and
> seeing that there is no wheat barley or rye in any of those product
> then you make a peanut butter and jelly sandwich on a toasted corn
> tortilla then later have a reaction because the peanut butter and
> jelly are contaminated so you have to throw those away and then three
> weeks later with the symptoms go away you decide to have a bowl of ice
> cream only to realize after you have a reaction that it is
> contaminated and have to throw it away and same goes for the
> mayo,mustard, whip cream, and pasta sauce... So now you are broke and
> fucking starving.
>
> So you tell me where the problem is?

Dude, you need to hook up with Julie. A match made on earth.

[graham]

And also: "Fat is made from air, thin air!"

[Christ...@deathtochristianity.pl]

On Fri, 31 May 2019 21:11:33 -0700, Leonard Blaisdell

<leobla...@sbcglobal.net> wrote:

>In article <lsp3fehdrk9qlu0vb...@4ax.com>,
><Christ...@deathtochristianity.pl> wrote:
>
>> On Fri, 31 May 2019 19:29:37 -0700, Leonard Blaisdell
>> <leobla...@sbcglobal.net> wrote:
>
>> >What does gluten indifference have to do with prejudice?
>>
>> You do know what prejudice means right?
>
>QED
>
>leo

No sorry that is not what it means... care to try again?

[Christ...@deathtochristianity.pl]

Wow I guess you have never ever heard of that pre made milkshakes that
are sold in powder form. I know that Borden used to make them, I am
sure others do I just am not going to look it up for you

[jmcquown]

LOL, Gary! I'm trying to wrap my mind around making a peanut butter and
jelly sandwich using a toasted corn tortilla. I'm willing to try a lot
of food things but that combo doesn't sound remotely good.

I gather he doesn't have a problem with corn gluten.

I don't have any food intolerances or allergies. Gluten? Don't care.
I've notice the increased number of gluten-free labels when I shop. I
find it amusing. The label doesn't make me more interested in buying a
particular product.

It's very *freeing* when you don't have to worry about every little
thing you could possibly ingest, even in minute amounts. :)

Jill

[U.S. Janet B.]

maybe this will help.
Cows make milk in their bodies. The farmer attaches suction cups to
the cows to get the milk from their bodies. A big milk tanker truck
comes by the farm and gets the milk from the farmer. The truck takes
all the milk to a processing facility (called a dairy plant) where the
milk is pasteurized and de-fatted if necessary. The milk is then put
into bottles or cartons. These bottles or cartons are sent to the
supermarket and you buy the milk there.
No powdered products are made at the processing plant. No cheese is
made at any time with this equipment.
Bordens is a 'distributor' of dairy related products. They contract
with milk producers and cheese producers and sweet thing producers to
label their goods with the name Bordens. The different products are
produced in different plants (factories) devoted to making that
particular item. The sweet powdered treat can certainly be made
somewhere contamination from grains is possible. That factory is a
whole different thing from milk production. If you think about it, it
doesn't even make sense. The equipment involved is so different that
knocking it down and setting it up to do those two different tasks
would take months to do.

[Dave Smith]

On 2019-05-31 10:06 p.m., U.S. Janet B. wrote:
>
>> They let cows graze in wheat, barley and rye fields?????????????????????
>
> I'm not too sure that you can't absorb gluten from the air you
> breathe. After all, the breeze is flowing over thousands of acres of
> wheat fields
>

FWIW I was told by a local baker that they source their gluten free
products because they can't ensure that it is not contaminated by other
products they are making.

[Dave Smith]

It has nothing to do with it. The guy is an idiot to suggest it.

[jmcquown]

JanetB, why on earth would you post something that makes sense? ;)

Jill

[Dave Smith]

Gluten free will not scare people away from most products. Hopefully,
most people know that some products are naturally gluten, like most
fruits and vegetables, oats and corn. Sticking a label will attract
people who are trying to eat gluten free but don't realize that those
things were gluten free before labels were invented.

I see no reason to eat gluten free. I have tried breads and baked goods
that were gluten free. No thanks, I would rather eat the gluten.

[Christ...@deathtochristianity.pl]

On Sat, 1 Jun 2019 10:22:58 -0400, jmcquown <j_mc...@comcast.net>
wrote:

as soon as she does let me know.

[Christ...@deathtochristianity.pl]

Thank you.

[penm...@aol.com]

On Sat, 1 Jun 2019 09:37:47 -0400, jmcquown <j_mc...@comcast.net>
wrote:

>On 6/1/2019 8:43 AM, Gary wrote:
>> Christ...@deathtochristianity.pl wrote:
>>>
>>> Well when you go to the store and buy a jar of mayo, mustard, peanut
>>> butter, jelly, whip cream, pasta sauce, ice cream (plain vanilla), and
>>> 2% gallon of milk then get home after reading the ingredients and
>>> seeing that there is no wheat barley or rye in any of those product
>>> then you make a peanut butter and jelly sandwich on a toasted corn
>>> tortilla then later have a reaction because the peanut butter and
>>> jelly are contaminated so you have to throw those away and then three
>>> weeks later with the symptoms go away you decide to have a bowl of ice
>>> cream only to realize after you have a reaction that it is
>>> contaminated and have to throw it away and same goes for the
>>> mayo,mustard, whip cream, and pasta sauce... So now you are broke and
>>> fucking starving.
>>>
>>> So you tell me where the problem is?
>>
>> Dude, you need to hook up with Julie. A match made on earth.
>>
>LOL, Gary! I'm trying to wrap my mind around making a peanut butter and
>jelly sandwich using a toasted corn tortilla. I'm willing to try a lot
>of food things but that combo doesn't sound remotely good.
>
>I gather he doesn't have a problem with corn gluten.

We buy mostly flour tortillas, we like them for 'wraps', but we're not
concerned about gluten. However large food plants can be producing
many products utilizing many different ingredients... large dairies
often produce ice cream to save transportation costs so will have many
flavoring ingredients on the premises, like nuts and grains.

[graham]

I know a little boy who has just been diagnosed as a coeliac. His
parents have had to replace any scratched non-stick pan as his
sensitivity is measured in ppm!!!

[Cindy Hamilton]

And the operative word here is "diagnosed". Not "I read it on the Internet".

Cindy Hamilton

[Ophelia]

wrote in message news:df75fe9upgcdl950i...@4ax.com...

===

All the supermarket that I know here, have dedicated aisles for gluten
free products. If I can't find something I want, I take some from that
aisle if I see it:))

[dsi1]

On Saturday, June 1, 2019 at 7:28:34 AM UTC-10, Ophelia wrote:
>
> All the supermarket that I know here, have dedicated aisles for gluten
> free products. If I can't find something I want, I take some from that
> aisle if I see it:))

My understanding is that the gluten-free labeling will scare some folks off so they'll do anything to avoid going down those aisles. I'm not afraid to pass in front of gluten-free products. In fact, I like to whistle a cheerful tune when walking pass to show my complete ease with them. The key words here are "walking pass." Hee hee.

[graham]

It's obviously genetic as 2 of his aunts and at least one of his cousins
are also coeliacs.