2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC39
Submitter : Mrs. Carla Seidel Date & Time: 08/15/2005 05:08:03
Organization : Mrs. Carla Seidel
Category : Individual Consumer
Issue Areas/Comments
GENERAL
GENERAL
Gluten free on a label should always mean 100% gluten free in the ingredients as well as in the cooking process. This is extremely important as any celiac knows, the digestion of even the smallest amount of gluten can have serious health side effects. It can be an extremely time consuming and rigorous process determining which foods are 'safe', and as consumers we NEED to be confident that when a label says gluten-free it is just that. I am sure that there are many products on the market that are gluten free, but I pass them up because they say 'caramel coloring', 'natural flavorings', 'dextrin', 'emulsifiers', etc., etc. and there is no way to know if any of these items contain wheat, rye, barley, or oats (all of which are dangerous to a celiac), unless we have the time to personally call each manufacturer. I would say that currently there are about 5% of the foods that are marked gluten free today, most of them being breads, cereals, pastas, cookies, and crackers. They are only found in specialty food stores or gluten free markets; which makes it difficult to travel to areas of the country without knowing that these kinds of stores will be nearby. By having the words gluten free written on food labels, it would help so many of us who on a daily basis have to read every ingredient on a label before consuming anything! Not an easy way to live.....