|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC309|
|Submitter :||Mrs. Peggy Divers||Date & Time:||09/09/2005 05:09:42|
|Organization :||Mrs. Peggy Divers|
|Category :||Individual Consumer|
| 1. No wheat, oats, rye, or barley or their derivatives. Eating products with even trace amounts of these grains can cause serious health consequences for those, like me, with dermatitis herpetiformis.
2. I read the labels thoroughly before I buy the product. Time spent varies, but can add 50-100% more time in the store. Also, trips to health food and specialty stores require even more time.
3. Percentages are difficult to calculate. Very few are actually labeled 'gluten-free'. Also, gluten free products (even those labeled) are usually mixed in with wheat-containing products, necessitating additional time reading ingredient labels to distinguish the difference.
4. 'Gluten-free' on the label is VERY helpful, and saves MUCH time, however most gluten-free education as regards individual ingredients, comes from the Celiac Society, fellow celiacs, etc.