|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC246|
|Submitter :||Mr. William Lynn||Date & Time:||08/29/2005 12:08:07|
|Organization :||Mr. William Lynn|
|Category :||Individual Consumer|
| I find "gluten-free" labeled food extremely helpful. As of late, I am getting gluten from some unknown source and it is really annoying. I get an inflammation in my knuckles and I'm not sure what else is happening. I'm not sure how one would actually determine what the standard would be, as sensitivities vary. 20 ppm or less, I would guess, but I am only guessing.
It is a relief to find that the manufacturerer or producer has taken into account the "gluten" factor of the food. It really can be a serious health matter.