|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1424|
|Submitter :||Mrs. Cathy Fenton||Date & Time:||09/20/2005 06:09:38|
|Organization :||Mrs. Cathy Fenton|
|Category :||Individual Consumer|
| 1. Gluten Free should be strict avoidance of wheat, barely, rye, & oats. Consumption of gluten causes inflamation in and damage to the lining of the small intestine resulting in diarrhea, pale foul smelling bulky stools, fat in stools and nutritional and vitamin deficiencies. It caused abdominal cramping and pain, bloating, flatulence, anxiety, depression, fatigue, infertility, painful skin rash, weight loss, pancreatitis, delayed growth, dyspepsia, & canker sores. People with untreated celiac disease may eventually experience malaise and weight loss and have and increased risk of developing anmeia, osteoporosis, osteomalacia,certain types of cancer, thyroid disease, miscarriage, congential birth defects, seizures and short stature of children.
2. To identify foods that contain gluten you have to read very ingredient on the product label. It takes alot of time reading the small print on everything you buy. You have to have the knowledge of every ingredient you eat. It takes several minutes to read and research the ingredients you're not sure of. On questionable ingredients you have to contact the manufacturer and inquire about the product's ingredients.
3. A very small percent of foods are marked gluten free, mainly your health food store items are marked gluten free.
4. I would purchase a product that has gluten free printed on label over any product with the same ingredients that does not. It shows they care about the consumer.