2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC460
Submitter : Mrs. barbara michelsen Date & Time: 09/09/2005 06:09:04
Organization : csa-usa
Category : Individual Consumer
Issue Areas/Comments
GENERAL
GENERAL
1)It should mean that the food is completely void of wheat, rye, oats and barley because any of these ingredients cause intestinal damage with illness.
2)I attempt to I.D. foods for gluten content but that is very difficult as there are ingredients such as "carmel coloring, natural flavorings, modified food starch" which may or may not contain gluten. I then note if there is info on the container which allows me to contact the company which I do by phone or mail. This adds at least 1/2 hour per item to each of these searches.
3)I think that there is less than 25% of packaged foods marked gluten-free and these products are found mainly in the "health food" stores. My main purchases include flours, sauces, soups, etc.
4)If an item is marked "gluten free" I will almost always try it to see if I like it. It is wonderful to see that label as it saves so much time and is such a treat to have something commercially made vs. homemade.-0