|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1215|
|Submitter :||Mrs. KB Cannady||Date & Time:||09/20/2005 05:09:25|
|Organization :||Mrs. KB Cannady|
|Category :||Individual Consumer|
| I have been diagnosed with Celiac/Spru for over 30 years the second time around.
I know there is a list of responses but I don't have the capability of switching back and forth to find the questions that need responses. So I am going to tell you what I need as a Celiac and Dietitian.
Trace amounts can be as irritating to my system as a small amount. Often I have to call manufactures, most are compliant, to find out if their 'modified food starch' is wheat based or some other non-irritating source. I am very adapt at selecting products that are 'wheat-free' because of my professional training, but it has been difficult for many years. I have no problem controlling my intake of wheat-free products, but I know how to read ingredient labels; most consumer don't. Still I have to check even familiar products ocassionally because manufactures are often changing formulations. When the new 'low-fat' salad dressing came out, for instance, most I noticed have modified food starch. What is the source? I called Kraft Foods to find out and they refused to tell me as it was a 'company secret' and protected.
Now in the early 70's I worked in a federally funded program, before Esther Peterson got the food industry into nutrient labelling, to identify fats in foods, e.g, saturated, mono-unsaturated, etc., and was threatened with law suits for product infringment. Well we have come a long way; but as we get more sophistocated in identifying foods that trigger metabolic problems, we must all work together for causing people undue reactions to many manufactured foods.
Please make labelling specific and clear as possible.
Kathy Bogan Cannady