|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1241|
|Submitter :||Ms. Lynn Berry||Date & Time:||09/20/2005 05:09:36|
|Organization :||Ms. Lynn Berry|
|Category :||Individual Consumer|
| 1) What should ?gluten-free? mean on a food label? Why?
A label should say Gluten Free it is is so that there is no question that it is wheat an dgluten free. Gluten Free on a food lavel should also mean that the preparation has taken place in a gluten free environment and it is safe for those woth food allergies. This should include all item added in the preparation of the food.
2) How do you identify foods that do not contain gluten? Time spent identifying foods?
I call the toll free numbers when identified on the foo packaging and if not I spend hours reseaching in order to contact the manufacturer so I can identify the food that are safe for me to eat.
3) What percentage of foods and which types purchased are marked ?gluten-free??
There is not even 10% of foods I purchase that are marded "gluten free" includeing meat products because of broths added in preparation and condiments.
4) Does ?gluten-free? printed on a product label influence your decision to purchase products having the same ingredients? To what extent?
If I see "gluten free" printed on the product label, I am influenced 100% to purchase that product over another lable with the same ingredients.
5) Would you consider a two or more level definition of gluten-free helpful?
NO, the product is either "gluten free" and safe to eat or it is contaminated and I try to avoid it because of the serious health problems it causes me. I try to do everything I can to stay healthy and currently not enough is being done. To many people say "Oh you can have a little with out harm" but they are not the one's up all night with stomach issues from having eaten the wrong items in trace amounts.