|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1032|
|Submitter :||Ms. Susanne Corning||Date & Time:||09/20/2005 03:09:42|
|Organization :||Ms. Susanne Corning|
|Category :||Individual Consumer|
| Here are my answers to FDA questions to define the term "gluten-free" on food labels:
1) Gluten free should mean absolutely NO gluten in the product, because I am a celiac who is so sensitive that even trace amounts of gluten can make me very ill and damage my intestines.
2) I use CSA Mainstream Product Guides, GFCF Diet Product guide and READ LABELS of any food which is processed in any way. I spend at least 33% of my shopping time reading labels to discern gluten free status. (I also check for dairy and soy ingredients which I must avoid.)
3) I purchase 100% of bread, pastry and grain products, salad dressings and condiments, marked gluten free. On many other types of processed foods, I rely on ingredient labels which hopefully indicate the presence of the 8 major allergens. However those omit barley, rye or oats which also contain gluten.
4) Yes, the label "gluten free' on a product influences my decision to purchase that product almost 100%. I also must consider whether a product contains dairy or soy, because I also have dairy and soy intolerances.