I was thinking a similar thought. I never wear gloves. Gloves suck. I knew of a person that wondered why it burned a while every time they put their gloves on, turns out they contaminated the inside and were particularly sensitive to the stuff. Habaneros I handle with care and don't devein or remove seeds and I don't leave with stinging fingers. At most I'll hold the pepper down with a fork and cut through the tines if i want a really fine/messy cut.
The instructions don't tell you to take off the gloves either. Hope the person removes them before peeing or picking their nose. At some point you have to assume a level of knowledge from the reader, so either place an about page in the front of the book about every ingredient and warnings about it so that people can look up unfamiliar ingredients or leave that to the reader to look up. For the most part people will just want to reference the recipes in a cookbook and will not have to re-learn how to chop hot peppers every single time they make salsa. For that there should be a separate basic kitchen skills book. Heck I've seen some good cooks with bad habits that could use that (myself included).
The original point might be good, but I think they could have found a better example.