|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC772|
|Submitter :||Mrs. Diana Higdon||Date & Time:||09/13/2005 06:09:04|
|Organization :||Mrs. Diana Higdon|
|Category :||Individual Consumer|
| Gluten free should mean that the product contains NO wheat, barley, rye, or oats as these are the main contributors to an autoimmune reaction and will cause damage to the intestinal track.
I identify foods that do not contain gluten by the listing of allergens on the label, the mainstream approval list published by the Celiac Association, my celiac support site, or by the words "gluten-free" on the label. I spend 1/2 of my time in the grocery store reading labels for hidden or suspicious ingredients.
There is a very small percentage of foods actually listed as "gluten-free". These foods are typically purchased on line or at health food stores with little availability at mainstream grocery stores.
The term "gluten-free" on the label would definitely influence my purchase of a product that I may not have purchased without the designation. I would definitely try more products from various companies if I didn't have to read every ingredient on the label and could be assured that it was safe. If this could happen it would give those of us with celiac disease more options in the types of foods we could consume and feel safe while having less autoimmune reactions.