2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC608
Submitter : Mr. g edward bloom Date & Time: 09/12/2005 06:09:55
Organization : Mr. g edward bloom
Category : Individual Consumer
Issue Areas/Comments
GENERAL
GENERAL
I'm a celiac.

I live in a different world.

A world without wheat, barley or rye. My digestive system will reject it and cause me to spend most of the night in the toilet, have an upset system for perhaps days or weeks and possibly even do irrepairable damage.

I can't stand to read or watch any food ads because I can't eat the food they advertise. I can't have normal bread, a pizza, a whopper, a big mack, anything breaded like chicken or shrimp, tacos or most mexican food, or any beer or alcohol made out of grains (no big loss that one, but some people would miss it).

Other possible no-nos for me are glazed or honey coated items, oats(cross contamination from being made in a plant that makes wheat flour), items with 'flavorings', 'seasonings', 'carmel coloring', 'hydrolyzed protein', starch, dextrin, maltodextrin and items using distilled vinegar. I do not use any of these items any more because they may be made of or contaminated with flour. And, I can't afford to take any chances.

This is where your legislation would help. There are many items I won't use because they MAY contain gluten. If i could know for sure that they don't have ANY gluten - I could use them in good health. I don't know what the technical standards are for no gluten, but they should be low enough to prevent any celiac from having a reaction.

Legislation would also be invaluable to celiacs like me to prevent companies from changing their ingredients or just from someone who accidentally drops a bag of flour and contaminates a batch. A simple GF on the label would indicate that the product was actually gluten free and had not been altered or contaminated.

I'm very lucky because I have a wonderful wife and a successful business that allows me the time and money required to avoid any possible gluten contamination. But, there are a lot of people out there who don't have that time or money. And I'm sure there a lot of products I don't use now that I could use if they would only have a GF on the label.

ed bloom
22150 wallace drive
cupertino, ca 95014
edbloom007@comcast.net
408-732-6666