|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1303|
|Submitter :||Ms. Julie Halperin||Date & Time:||09/20/2005 05:09:17|
|Category :||Individual Consumer|
| 1) What should "gluten-free" mean on a food label? Why? ANS: 100% no GLUTEN to include that the product is made in a gluten free facilty - NO CROSS CONTAMINATION; why I have severe neuropathy from gluten any amount contaminates me. This disease has made me very sick and product mis- representation continues to make me sick!
2) How do you identify foods that do not contain gluten? Time spent identifying foods? ANS: I read labels if I feel that the food is safe I'll buy but before I consume I call the manufacture which leads me to another point I have found that some company reps will not/do not tell you if a product contains gluten or there may be cross contamination. I found this true of OLAY products (gluten in fragrance). It took me questioning three reps before I found an honest one and Beach Nut cereal is made in a facility that produces other cereals that contain gluten but claim their rice cereal is gluten free even though there is a chance of cross contamination. It takes me an enourmous amount of time identifying foods. Shopping is NOT fun!
3)What % of foods and which types purchased are marked "gluten-free"? ANS: I'd say 10%. Only foods that are geared for celiacs are labeled and those normally are because people that produce the products are celiac themselves or know someone who is or through CSA have agreed to mark the products.
4)Does "gluten-free" printed on a product label influence your decision to purchase products having the same ingredients? No To what extent?
Just a comment: Gluten-free needs to include contamination-free also