2005N-0279
  

  
Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
  


  

  

  


  

  
FDA Comment Number : 
  

  
EC49
  



  

  
Submitter : 
  

  
Mrs. Rosalie Peipert
  

  
Date & Time: 
  

  
08/15/2005 05:08:21
  



  

  
Organization : 
  

  
CSA/USA
  



  

  
Category : 
  

  
Food Industry
  



  

  
Issue Areas/Comments 
  


  

  


  

  
GENERAL
  


  

  



  

  
GENERAL
  


  

  



  

  
 Gluten should be defined on labels as anything that originated from wheat, barley, oats and rye, even the modified food starches and everything else should be identified. I spend too much time searching for ingredients on lables. Maybe 10% of food is labeled with gluten. I depend on labels to keep me from suffering from the symptoms of celiac disease. It is important that we know it comes from a gluten free environment and that the food is not contaminated.