2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC294
Submitter : Ms. Myra Fribourg Date & Time: 09/01/2005 05:09:09
Organization : Ms. Myra Fribourg
Category : Individual Consumer
Issue Areas/Comments
GENERAL
GENERAL
I react with disabling g.i. symptoms to about half the products currently labeled 'gluten-free'. To improve on this percentage I believe that the term 'gluten-free' must mean no detectable gluten to the limit of the currently available reliable test. As the tests improve, the definition must move downward with it. As far as I can tell, there is NO amount of gluten I can eat without symptoms. Many manufacturers don't understand that a bag of flour upended over a hopper is going to drift for hours or be carried on employees' clothing onto the other production lines, ie., those with no gluten ingredients and thus called, falsely 'gluten-free', on the same factory floor. Just using non-gluten ingredients is not enough for my illness. I need to have no 'cross contamination' of flour ingredients and only education and a strict test-supported definition can yield this. As for allowing 'wheat starch' in 'gluten-free' products without notice on the label, this would be like eating rat poison for me. Thank you very much for your work on this topic which is a matter of life or death for me.