|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC146|
|Submitter :||Mrs. kimberly curlin||Date & Time:||08/22/2005 01:08:53|
|Organization :||Mrs. kimberly curlin|
|Category :||Individual Consumer|
| 1. What should gluten free mean on a label? It should mean no gluten at all.
2. How do you identify foods that are gluten free? I call the company directly and ask about ingredients and manufacturing practices. I spend on average 3 hours a week calling or emailing companies. It is a major hassle! Not to mention some very sad moments for my 3 year old son because I can not let him eat something because I can't contact the company at that moment.
3. What percentage of food is marked gluten free? Probably 30% is marked gluten free...I do quite a bit of on-line ordering. My son is very sensitive so the remaining food we eat is either fresh or from a company I have contacted and feel comfortable having him eat.
4. Does something labeled gluten free influence my purchasing. YES. It makes my life much easier. It is suprising how many products list ingredients that appear safe but you call the company and they don't recommend you eat their product because of manufacturing issues. That is why I always call first.
5.Would you consider a two level definition of gluten free. Yes, I would like that. It would be nice to know what is completely gluten free versus even trace amounts so one can make a personal decision on what amount they want in their diet.