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Multiple Posts....same Info.

angel-jd1

By angel-jd1
in Board/Forum Technical Help

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angel-jd1 Community Regular
angel-jd1
Posted

I have noticed a lot of folks are posting the same information in different topics. (posting then cutting and pasting the info and posting it under a different topic). Doing this bogs the board down and makes it less effective. It defeats the purpose to have the information in 10 different places. Not to mention it is against the board rules. So please be aware of your posts!

-Jessica :rolleyes:

Below are the basic rules of the board. Generally speaking users who break these rules will get two warnings, and if there is a third rule violation they will be banned from the boards. Serious board violations can result in an immediate ban. The rules are as follows:

Do not be abusive or otherwise out of line towards other board members. Show respect for each board member, no matter what you think of their post(s). This is not a place to quarrel.

Do not promote your own business, Web site or products.

Do not spam the boards (i.e., post the same thing in multiple topics or areas of the board to bring more attention to your post ).

  • 4 weeks later...
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kejohe Apprentice
kejohe
Posted

Hello all, please do us moderators a favor and put topics that relate together. For instance if you have responses from a few companies about gluten in the product, they can all go under the same post rather than a new topic for each company.

Please keep the information comming, just help us to keep the board nice a tidy.

Thanks so much! :)

angel-jd1 Community Regular
angel-jd1
Posted
  • Author

ALSO.....if you don't get a post under your topic. Please do not go and make an identical post about the same topic AGAIN. Just try adding something to your origional post to call attention to it.

I know recently there have been a few folks not getting responses so they just keep Re-posting the same info. in all different places. That just makes the board a mess and takes our time to clean it up. Thanks.

-Jessica

  • 2 weeks later...
angel-jd1 Community Regular
angel-jd1
Posted
  • Author

I really hate to keep harping on this....but these are the rules of the board, and if you can not follow them, then Scott will take care of the situation.

There are people who insist on posting the very same information in 12 different places. This clutters up the board and it is against the rules. So plain and simply don't do it .

Thanks.

Jessica :rolleyes:

A Board Moderator

DLayman Apprentice
DLayman
Posted

Just a quick question.. you do notify people of these offenses right? When they are doing this?

Thanks Denise

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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Contact them.
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Unexpected gluten exposure risk from cultivated mushrooms

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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