2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC702
Submitter : Dr. Claudia Crawn Date & Time: 09/12/2005 06:09:09
Organization : Dr. Claudia Crawn
Category : Individual Consumer
Issue Areas/Comments
GENERAL
GENERAL
I suffered for 10 years (debilitating fatigue, excruciating pain in head, bowels, kidneys, heart, upper back) before I found out via Kenneth Fine's stool test that I have gluten sensitivity (initially, I went through a year of testing for everything under the sun ... doctors at the Mayo Clinic concluded I had 'fibromyalgia' and gave me an anti-depressant, which I took for 7 years until it was pulled from production because of liver failure associated with the drug.) I also had my 20 yr. old daughter tested recently. She, too, is gluten-intolerant. I can't begin to tell you what a difference this correct diagnosis has made in my life: I am able to work, dance, clean house, take walks again, think clearly, have fun, in short, live life. For me, a gluten-free label should indicate just that and nothing else--That there is no trace of wheat, barley, rye or oats in the ingredients or on any surfaces associated with the making of the product. (Sometimes chips or frozen fries, for ex., are separated in packaging with flour. This is not gluten-free!) Would you buy eye drops with 'traces' of acid? Or beef with 'traces' of mad cow disease? People who are gluten-intolerant cannot have gluten. Period. Please help provide labels that will guarantee this purity. It is not merely a matter of preference; it's a matter of health.