|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC247|
|Submitter :||Mr. Mark Snowden||Date & Time:||08/29/2005 12:08:26|
|Organization :||Mr. Mark Snowden|
|Category :||Individual Consumer|
| Regarding Comments: FDA Docket #2005N-0279.
1) Gluten-free should mean that all available information about ingredients has been reviewed and the contents have been verified as gluten free. This is necessary, and needs to be believable, because a member of my family has severe reaction to gluten in all but the smallest amounts. We want to keep her safe.
2)In order to identify gluten-containing foods or packaged products, we have had to study ingredients closely, and have discovered that certain grains, fillers, syrups, etc. are free of any gluten. This took several years, and is ongoing, because, currently, food manufacturers can change ingredients without changing labelling. Each time we go to the grocery store, we have to review ingredient lists on products, jus to be sure something has not changed for the worse.
3)Less than 1% are marked 'gluten-free'. The types that are marked gluten-free are noodles, flours, and some spices for baking ro cooking.
4)If something is touted as gluten free, we have learned through experience that it may not be free enough for our family member. We hav epurchased supposedly 'gluten-free' products, only to find that another grain or ingredient is full enough of gluten to sicken our family member. If a product proves to be gluten-free, it would strongly influence our decision to buy products having the same ingredients.
5) I do not think a two or three level classification of gluten containing foods is feasible.. If something has gluten, that should be all that is stated. Stating that something is 'sort of gluten free' would make me purchase something else that I know is free of gluten.
Thank you for this opportunity to provide comments on this docket.