|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC201|
|Submitter :||Ms. H Collins||Date & Time:||08/26/2005 07:08:38|
|Organization :||Ms. H Collins|
|Category :||Individual Consumer|
| Gluten free should mean completely free of gluten. No trace amounts, no cross contamination. One crumb is enough to make some people with celiac disease deathly ill.
I identify gluten-free items as containing NO wheat, oats, barley, rye, amaranth, quinoa, modified food starch, etc. Gluten takes many forms.
I will spend several minutes reviewing ingredients on a label if necessary.
Not many foods are marked GF. Maybe 30% of foods that are are marked as such.
Gluten-free on the product label totally influences my decision to purchase the product vs. something with the same ingredients. It makes me fairly confident that the manufacturer has ensured that the product is gluten-free and not cross-contaminated. It tells me that they know what gluten is and know what to check for.