|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC59|
|Submitter :||Ms. Laura Moore||Date & Time:||08/15/2005 05:08:58|
|Organization :||Ms. Laura Moore|
|Category :||Individual Consumer|
| 1-Gluten free on a food label should mean the food has no wheat, rye, barley, or oats, or have anything closely derived from these grains. I get sick eating foods that contain these items.
2-I constantly have to read ingredient labels, when I grocery shop. I spend about 3 hours a week in the store doing my weekly shopping. And then I sometimes get food with hidden gluten and wheat ingredients, making me miserable the next day after consuming this.
3-You should take a look at the United Kingdoms way of labeling their food products. I spend about 3 weeks a year there and I eat better there and can safely buy food there, because everything is labeled, such as-gluten free, wheat free, dairy free, egg free,etc., etc. Learn something from across the pond. Only food that I buy from the internet or from the health food stores are marked gluten free. Regular grocery store shopping is a nightmare!!!!!!!!!!
4-I would purchase products labeled gluten free only after reading the ingredient label first for hidden wheat by-products. Please, please get the manufacturers of food products help Celiacs be able to shop like normal people and not be afraid of the food we buy. Also your saying that 1 per cent of the population has celiac sprue is totally wrong!!! It is about 1 in 133 people in the U.S. We should be testing for this on everyone. Since being diagnosed with this, 4 people that I know have also been diagnosed. I can say that since being diagnosed, I am eating healthier because I am not eating processed foods that are loaded with all the preservatives, addatives, food colorings, and all the rest of the garbage that is affecting the human population every day!