|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC619|
|Submitter :||Mrs. Mary Boucher||Date & Time:||09/12/2005 06:09:40|
|Organization :||Mrs. Mary Boucher|
|Category :||Individual Consumer|
| 1.Gluten free labels should mean products tested to 10 or 20ppm or less to be shown free of wheat, barley, rye, oats.
2. I currently must use a cell phone to shop, calling manufaturers about vague terms such as modified food starch. I also must write letters and research by computer. I spend 2-5 hrs. per week researching gluten free food before going to the stores.
3. I currently only find 1-2% of my foods marked gluten free.
4. I rely heavily on the label gluten free. If 2 items have identical ingredient lists, I buy the one with the gluten free label, believing it to be tested for gluten.
5. I do not believe we should be forced to use 'level A,B & C'. I would only be able to use items with the hightest degree of absent gluten and many celiacs are like myself, that is extremely sensitive to trace amounts of gluten. Further, Doctors advise that even traces of gluten will damage the small intestine, leading possibly to rare stomach cancer eventually. I believe the testing rules need to be stricter as to the amount of gluten allowed. I and many celiacs become severely ill from traces of gluten