2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC1138
Submitter : Mrs. B. Mac Date & Time: 09/20/2005 04:09:38
Organization : Mrs. B. Mac
Category : Individual Consumer
Issue Areas/Comments
GENERAL
GENERAL
"Gluten Free" should follow the definitions set forth by the CSA, Dr. Peter Green at Columbia Univ. in NYC, and other experts in the field. "Gluten Free" should mean that the food is safe for a person with celiac disease. I have only been dealing with celiac diet for 1 year. I read every label of every product to identify foods that do not contain gluten. I do this every time I shop. I carry ingredient lists and check them against products. I will not buy an item that I cannot verify the ingredients of on the spot. I created my own shopping lists with brand names of GF foods and I shop off of that --- it is 30 pages and growing. I spent enormous time checking ingredients. 100% of the pastas, breads, cookies and beer that I buy are marked Gluten Free. An increasing number of products are being marked Gluten Free voluntarily and I will always buy those products. If there are two products with identical ingredients and one is labeled "Gluten Free" I will always buy the marked product --- though it will cost more. Finally, a tiered approach to defining "gluten free" (the a,b&c suggested in question 5) is unacceptable and will lead to unnecessary confusion in an area wherein there is already considerable confusion. Thank you.