2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC633
Submitter : Mr. Ronald Germie Date & Time: 09/12/2005 06:09:15
Organization : Mr. Ronald Germie
Category : Individual Consumer
Issue Areas/Comments
GENERAL
GENERAL
1- What should "gluten-free" mean on a food label? Why?
Gluten Free on a manufacturing label should show foods,in any form,not connected to wheat,barley, rye and oats.These poisons to some people are hidden in additives, and not knowing for sure what is in the food.Shopping for foods are very difficult especially when the labels say starch, food starch, modified starch,modified food starch.How is anybody to really know for sure what kind of starch is used from different companies.More of these foods would be bought if it says gluten free. There are no medicines today for Celiac Disease. Would you take the wrong medicine for any other disease? Of couse not. But we do if we eat the wrong foods.
2-How do you identify foods that do not contain gluten? Time spent identifing foods?
The only best way we have is to look at each and every label checking everything. We do have a long list of ingredients to check but cannot remember all of them. It is a pleasure when the company involved does put gluten free on its product.No checking of that label is necessary. I spend at least 45 minutes just looking at labels each time I shop.
3- What percentage of foods and which types purchased are marked "gluten free"?
The percent of foods marked is about 1%.Kosy Shack pudding is marked and a regular steak that was coated with seasoning was marked.Certain marked pastas are extremely helpful.Certain soups are marked what they have and don't have, but not marked gluten free.
4-Does "gluten-free" printed on a product label influence your decision to purchase products having the same ingredients? To what extent?
I would purchase more products that I know is safe to eat. There are so many different ingredients that I do not know for sure if it is acceptable. So it stays on the shelf. But if clearly marked gluten free, its security knowing I would be completely safe enjoying it.If I eat foods that have the same ingredients and make a mistake I am looking at pain, cramps, bloating and possible other diseases of the small intestine. I wouldn't take the chance.