2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC1419
Submitter : Mrs. Tammy Shepherd Date & Time: 09/20/2005 06:09:06
Organization : Mrs. Tammy Shepherd
Category : Individual Consumer
Issue Areas/Comments
GENERAL
GENERAL
Gluten-free on a food label should mean no gluten at all not any parts per million, because some people that are exstreamly sensitive like myself can get really sick. I identify foods gluten-free by knowing some of the additive names and what they are derived from, and by looking them up in my csa gluten-free products listing book, which I have to purchase. If it wasn't for the book, I would spend all day in the store just to buy anything processed, or I would have to eat everything in natural form. Hardly any of my foods bought are marked gluten-free. I learn what I can eat because the celiacs association has done the work for me.If it wasnt for them, I would eat pretty plain because I would never know what all those scientific words on labels mean.If something is marked gluten free and a similar product is not marked gluten free I will buy the gluten free marked one 100% every time.All I am asking is to tell us if a scientific name is derived from a gluten source.For instance, if I read a ingredient is "triticale" the label needs to say: Derived from wheat, contains wheat and or rye or contains gluten.Any of those would do. thank you very much for your attention in this matter. Tammy Shepherd P.S I would like to expand my horizons with food but I need your help, organizations like csa shouldnt have to do all work and research, these are your product people if you want to sell them, tell us what's in them.