|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC344|
|Submitter :||Mr. Larry Wetzel||Date & Time:||09/09/2005 05:09:19|
|Organization :||Mr. Larry Wetzel|
|Category :||Individual Consumer|
| Docket # 2005N-0279
1) Gluten-free on packaging should mean that the product contains no gluten (Wheat, oats, barley or rye) and has not come contact with equipment or other materials that may be contaminated with gluten.
2) To determine if a product is gluten-free, we start with the label. If there are ingredients that are questionable, we contact the manufacturer via email, or phone and check their website. We will also use information prepared by organizations designed to help people with Celiac. On the average, we spend 10 to 15 hours per month obtaining information.
3) The main products we find labeled gluten-free are product-types that are traditionally made the gluten (cookies, cereal and such).
4) If a product is marked gluten-free, we are more inclined to purchase it since it will reduce the effort we have to make to verify that it is gluten- free.
5) Using a tiered approach to gluten-free may be of benefit for people who have a higher tolerance to gluten. They may be able to eat products that have been process on lines that may have had gluten product previously (contaminated). For example, "Level A" could be products that do not contain gluten, have not been processed on the same line or equipment that has processed gluten containing products. "Level B" could be products that are not made with gluten, but are processed on equipment that is also used for gluten containing products or in facilities that process gluten containing products where cross contamination could occur.
Having products that are gluten-free labeled as such would make it easier to ensure that our 9 year old son avoids gluten and continues to grow and develop and thrive without the severe pain and other health problems associated with Celiac disease.