|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC125|
|Submitter :||Mrs. Barbara Denboer||Date & Time:||08/22/2005 01:08:03|
|Organization :||Celiac Spruce Association|
|Category :||Individual Consumer|
| 1. "Gluten Free" on a food label should mean the food is safe to consume by the most gluten sensitive person. If this is not so there will be no means for gluten sensitive individuals to decide if the food is safe for them to consume and THEY WOULD BE UNABLE TO PURCHASE FOODS THAT DO TRULY MEET THEIR LEVEL OF ZERO OR INSIGNIFICANT GLUTEN CONTENT!
2. The only method for us to identify gluten free products are to trust the "Gluten Free" label when present, or very carefully inspect the listed ingredients and assume it is complete and accurate. It thus also requires detailed knowledge of which contents may contain gluten or derivatives of products (such as some vinegars) that may contain gluten molecules. This of course requires inordinant amounts of time inspecting labels or limiting one's choice of goods to a limited few known products.
3. For our present purchases less than 5% of the food we consume are actually labeled "Gluten Free". These include the only breakfast cereals we buy, the only type of pasta, the few bakery products we can buy, and one of the types of flour we use.
4. If a food item contains the label "Gluten Free" it is always the deciding factor for choosing which item to purchase compared to simillar foods.