|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC672|
|Submitter :||Mrs. Lisa Isley||Date & Time:||09/12/2005 06:09:19|
|Organization :||Mrs. Lisa Isley|
|Category :||Individual Consumer|
| 1. Gluten-free on a food label should mean there is absolutely no gluten products in this items. For some people, even small amounts of gluten can make them sick.
2. At this time, the only way to identfy gluten free foods is to read through the entire ingredient list. This can be be very time consuming. For example--My husband and I spent about 5 minutes alone trying to find enchilada sauce that was gluten free, and that was just one ingredient in our whole shopping list.
In specialty food stores (like Atkins or Wild Oats) they have many more items that are labled gluten free and it is much easier to shop. The variety is much more limited, though.
3. In a regular grocery store there maybe 0.5% of items that would be labeled gluten free. I have only seen a few items.
4. Gluten-free on a label would definetly influence my decision to purchase certain items. It would be such a time saver and would avoid so much frustration at having to read everything on a label only to discover it has gluten in it. Manufacturers can't realize what a difference it would make in a celiac's life to just put those words on their label.