|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC66|
|Submitter :||Mr. James Donovan||Date & Time:||08/16/2005 05:08:00|
|Organization :||Mr. James Donovan|
|Category :||Individual Consumer|
| 1. Gluten free means there is no gluten from grain products. Why? Gluten intolerance can be deadly. Consumers must know what they are ingesting.
2. Reading labels is the only way to determine if the product is gluten free. Time spent identifying foods varies from a few seconds to a couple of minutes depending on the product.
3. A small percentage of foods are denoted as gluten free and most of those are found in the health food sections of supermarkets. The percentages grow higher at organic or health food stores, but it is still low. I purchase my breads from an out of state supplier since most all grains contain gluten. Rice and corn are safe to eat for celiacs.
4. Gluten free on the label indicates that the product is safe to eat. While only a small amount of products are so indentified, it would be very helpful if manufacturers used something other than wheat, rye, barley or oats either as main ingredients or as fillers or additives. Celiacs are restricted as to what they can eat. Manufacturers must be made aware of the importance of having gluten free products available for sale.