|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC102|
|Submitter :||Ms. Elizabeth DiBiase||Date & Time:||08/19/2005 09:08:56|
|Organization :||Ms. Elizabeth DiBiase|
|Category :||Individual Consumer|
| I am a registered dietitan with celiac disease. Labeling of gluten-free food is integral to the health and wellness of people with celiac.
1. Gluten-free should mean the item does not have ingredients that contain gluten nor is contaminated with ingredients containing gluten.
2. I identify gluten-free foods by looking on the label for any of the known gluten containing grains as well as starch or dertivatives of starch. When I am in doubt I do not buy the product. Usually, I buy only foods in its natural state, no convenience foods/frozen foods unless labeled Gluten-free.
3. Very few foods are listed as Gluten-free therefore less than 2% of my food is marked gluten-free. Keeping in mind the food that I buy is unadulterated (ie fresh fruits, vegetable, dairy and meat). England labels their food items as GF so when I travel to England I will stock up on all GF foods.
4. I buy only all labeled gluten-free breads, cereal, pasta (grain based foods)
5. I will buy a labeled guten-free item over an unlabeled item.