|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC639|
|Submitter :||Mr. Hiero Russell||Date & Time:||09/12/2005 06:09:10|
|Organization :||Mr. Hiero Russell|
|Category :||Individual Consumer|
| 1. Gluten-free should mean free from the gjuten cotained in wheat, rye, barley and oats. Gluten from these grains trigger an an attack by the immune system on the digestive system of those who have celic sprue. Having had three major surgeries in 2004 as a result of the damage done to my digestive system after being exposed to gluten from these four grains I know the importance of avoiding gluten for people who have celiac sprue like me.
2. I depend on food labeling and the manual "The CSA Gluten-Free Product Listing" sold by CSA. I probably spend 10 to 15 minutes a seek reading product labels.
3. Probably 30% of the foods I buy are marked gluten-free. Typical foods are flours, pasta, breads, cookies, cerals.
4. Gluten-Free on the label will absolutely decide my purchase.