|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC166|
|Submitter :||Mrs. Barbara Klawiter||Date & Time:||08/24/2005 05:08:48|
|Organization :||Mrs. Barbara Klawiter|
|Category :||Individual Consumer|
| 1. "Gluten -free" on a food label - must mean that it is free of wheat, rye, barley or oats or the possibility of being cross contaminated by those products. I like many other people are vey sensitive to even trace amounts. I have spent 26 years of my life being not as prodcutive to society as I could have been had this been diagnosed and found. Now when being inadvertently subjected to these grains I lose days of not being capable of doing my full days work.
2. To identify products that do not contain gluten I read labels, look at my digitally stored list and look for symbols that assure me it is gluten free. Thus also cutting into my time of productivity.
3. Less than one percent of the food items I purchase are marked gluten free.
4. Truth in labeling laws are very vague and companies very evasive. I assume that they think if they list everything that is in their food that they feel a competitor will be able to duplicate their product - thus they have to protect their company. We know that there are some companies that have risen above this and clearly list all the offending ingrdients or whether they were cross contaminated with those offending ingredients. Please before the new law comes into effect in January - change the law to say that it has to list all gluten or gluten possible contamination. My body will much appreciate it. My employer will appreciate it more.