|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC834|
|Submitter :||Mrs. Kathleen Kreitzberg||Date & Time:||09/13/2005 07:09:53|
|Organization :||Mrs. Kathleen Kreitzberg|
|Category :||Individual Consumer|
| Answer to 5 questions.
1. Gluten free should mean there is no gluten in the food item because a trace amount as small a a crumb can cause intestinal damage to a person with celiacs disease.
2. I identify food that do not contain gluten by reading the labels for ingredients of wheat, rye, barley, or oats or items made from them such as carmel coloring, soy sauce, modified food starch etc. I have spent up to 2 hours in a grocery store reading labels so that I could buy groceries.
3. !00 % of food coming into my home is gluten free. My son also has celiacs and the rest of the family has joined us in the diet to avoid cross contamination. I buy anything marked gluten free, before I buy a brand not marked but appearing gluten free. Those currently marked gluten free that I purchase are cereals, muffins, breads, tortillas, hot dogs, sausages, chips, donuts, soy sauce, flours, vanilla, baking powder, root beer, soups, chili, crackers,cookies, cake mixes, candy, salad dressings.
4. If a product is labeled gluten free it usually will be the deciding factor in my purchasing of that type of item. I will always buy gluten free marked foods over those no so marked.
5. Having different degrees of gluten free is not helpfull. For me not to get violently ill I must have 100% gluten free foods.
It would be helpful if restaurants would also identify gluten free foods. It is very hard to eat out. Unless marked the only safe food is a salad without dressing.