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Fradulent Web Site Site Blocked By Antivirus Program


ravenwoodglass

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ravenwoodglass Mentor

Norton antivirus is blocking me from coming here saying it is a fraudulent website with security issues. Have we been Hacked?


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VydorScope Proficient

Norton antivirus is blocking me from coming here saying it is a fraudulent website with security issues. Have we been Hacked?

Probably a false positive, they happen all the time. Can you contact Norton and report it?

sa1937 Community Regular

I haven't gotten any such message but I'm using AVG Internet Security suite, not Norton. I agree with Vincent that it's probably a false positive.

ravenwoodglass Mentor

Okay, whatever was causing this last night and when I first logged in this morning seems to have ended. Thankfully. I guess Norton must have had a glitch they have fixed. (sigh of relief)

Raven815 Rookie

Same thing happened to me, but it's OK now. Huge relief!

Laura :rolleyes:

Skylark Collaborator

It's possible there was a Flash ad with a problem.

VydorScope Proficient

It's possible there was a Flash ad with a problem.

Which is one reason I have a flash blocker :)


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Scott Adams Grand Master

It sounds like a problem with Norton to me...everything is normal on the site.

Scott

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    • Scott Adams
      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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    • Jane02
      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. 
    • Matthias
    • Scott Adams
      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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