|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC757|
|Submitter :||Mr. Thomas Moore||Date & Time:||09/13/2005 06:09:55|
|Organization :||Delphi Online Celiac Support Group|
|Category :||Individual Consumer|
| I believe that gluten-free food should not contain any detectable level of gluten. I also know from personal experience that cross-contamination (with gluten) in the manufacturing process will make me extremely ill. The same can be said for contamination in the cooking/preparation process.
Wheat, barley, rye, and oats must be excluded from gluten-free foods. Oats always contain gluten due to cross-contamination. I believe current testing accuracy can limit gluten to 20 ppm or less in foods labelled gluten-free.
The USA should NOT follow european guidelines on gluten-free definition. We should follow more knowledgeable countries like Canada and Australia.
When I see a product labelled gluten-free, I have a tendency to buy it without reading the ingredients. I also follow our listing of trusted manufacturers (such as Kraft and others) that promise to always clearly list gluten on their labels. I also use lists of products that I and others on the Delphi Celiac forum have contacted the manufacturers, and verified content and manufacturing processes on.
If I cannot identify what is in a food product, I will not buy or eat it. Of course the same practice has to be followed on medications, dental products, skin products, etc. A celiac following the g-f diet must practice cleanliness whenever handling gluten-containing items, such as pet foods, etc.
I look forward to proper product labelling, to remove a lot of the effort expended in obtaining gluten-free foods, medications, etc.