|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1327|
|Submitter :||Mrs. Peggy Diaz||Date & Time:||09/20/2005 05:09:52|
|Organization :||Mrs. Peggy Diaz|
|Category :||Individual Consumer|
| 1.'Gluten-free' on a lable should mean the absence of wheat, oats, barley, & rye and any of their derivatives. The consumer will know the product is safe to use.
2. Reading the lables and calling the manufacturer is the best way to indentify safe products. 'Glute-free' on lable saves time. Time spent varies but approx. 1 hr. a week for me.
3. In a regular grocery store less than 0.1% of products are marked GF. Speciality stores, eg. Henry's, less than 5% of their products are marked GF. Cookies, cereals, pasta, soups, frozen dinners, baking ingredients and crackers.
4. Yes, 'Gluten-free' strongly influences my purchase. If GF is stated,I feel the manufacturer understands the consumer's problem. I then look to see if it is produced in a GF facility, if so, then I am very comfortable buying the product.
5.Yes, knowing if there are trace amounts in product is important. Even a trace amount of gluten can damage a Celiac's small intestine even without any symptoms.