|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1373|
|Submitter :||Mrs. Gail Castle||Date & Time:||09/20/2005 06:09:46|
|Organization :||Mrs. Gail Castle|
|Category :||Individual Consumer|
| Question 1:
Gluten free should mean that the product does not contain gluten but also it is processed in an environment where it can be contaminated. For example the same machinery could be used to process products that contain gluten and then used to process another product that does not. If the machinery is not effectively cleaned and tested the product will be contaminated. After processing a final test should be done to ensure it does not contain gluten.
Question # 2
Read labels. Use labels. I Phone manufacturers of products for info. Many times processors do not provide phone numbers or addresses to access information. I use info provided by different celiac organization as to whether celiacs can consume. These are often contradictory, not thorough,
and unreliable. I spend considerable time (maybe an hour per week) asking manufactures for advice and information.
Percent of foods labeled as to containin gluten or not I would estimate at around 5 %. Health food stores do a better job than regular grocery stores.
Question # 4
If similar products are scrutinized I will buy the one labeled gluten free rather than try to guess what the unlabeled (as to gluten) product might contain. I would buy products labeled "gluten free" 100 % of the time