2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC300
Submitter : Mrs. Thordis Seager Date & Time: 09/01/2005 05:09:17
Organization : Seager Enterprises Corporation
Category : Food Industry
Issue Areas/Comments
GENERAL
GENERAL
I am a celiac and an author of a gluten free cookbook titled 'Simply Delicious Wheat & Gluten Free Cooking', which is being sold mainly through health food stores nation wide. So not only am I concerned about my own personal health, I am concerned about the health and well being of all celiacs.
1)
Gluten free labeling should mean free of wheat, rye, oats,and barley. Foods free from cross contamination with these grains as well.

2)
I read each label before I make a purchase. If there is a product with potential gluten I will call the manufacturer and ask the origin of certain ingredients. I easily spend two hours per week for my own consumption and more as I research products for my cookbooks and food demonstrations.

3)
The percentage of gluten free foods is on the rise, however the foods are still limited and expensive. I have seen labeling on turkeys, corned beef, flavorings such as vanilla and lemon, noodles, cookies, breads and alternative flours such as rice, potato, and bean and on some corn tortilla products.

4)
Yes, gluten free labeling does influence my purchase. It lets me know that the company which makes the product is aware of the health concerns of their buyers. More than 40 percent of my food purchases say 'gluten-free' and the rest of my manufactured purchases are researched for the safety of my health.