2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC41
Submitter : Mrs. Joan Carroll Date & Time: 08/15/2005 05:08:26
Organization : Ciliac Sprue Association
Category : Individual Consumer
Issue Areas/Comments
GENERAL
GENERAL
I am in favor of labeling all products that could contain flour in any form 'gluten free' to help the consumer. 'Gluten-free' must mean that we are assured that the ingredients & processing area of foods and drugs are free of wheat, oats, barley & rye in any form. Many ingredients are presentlly listed in a way that you can not tell if they contain gluten including Modified food starch, Veg. starch, vinegar,Mono and Diglycerides,alcohol, carmel & other colors, dextrins, edible starch, fillers, ground spices & natural flavorings. Now I must carefully read all labels & if in doubt, call up companies and ask. My shopping time has at least doubled & a phone call may take a day before an answer is received. At resturants I often can order only a simple salad or a baked potato as chefs can't tell by labels what is in the ingredients including marinaids and spices. A small % of foods I purchase are labeled gluten-free and those are mainly at a natural food store. Most of these products are bread, crackers, desserts,& pasta. I am strongly influenced by a gluten-free label but presently still question and read. If the product says 'processed in a facility that uses wheat' I must pass it up or take a chance and be ready for a fast and painful trip to a bathroom 2-8 hours after eating. When I inadvertently ingest gluten, in a medication I never know if the side affect of cramping and diarrhea is from the medication or gluten. Often a bad reaction will cause me to feel ill and weak for several days. Thank you for this oportunity to comment.