|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC829|
|Submitter :||Ms. Laura Gorman||Date & Time:||09/13/2005 07:09:08|
|Organization :||Ms. Laura Gorman|
|Category :||Consumer Group|
| As a consumer and a Celiac, I appreciate and support the manufacturers who are willing to label gluten-free on their foods. I understand that it is not physically possible to have 100% gluten free, as I understand different studies indicate that anywhere between 20ppm to 100ppm are safe tolerable levels of gluten in food - the food would be 99% gluten free. Gluten while a generic term, is understood to be the protein that makes Celiacs sick. I believe labeling should be stringent enough that the ppm of gluten are a level found to be scientifically safe for Celiacs while not requiring manufacturers to have zero gluten - an impossible task, we are already so limited on the foods we can eat. Further, a dual definition will seriously confuse the public. There needs to be one clear standard, and I would support the standard that our associations such as GIG and CSA are recommending.
Thanks for your consideration.