|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC835|
|Submitter :||Mr. Dean Cling||Date & Time:||09/13/2005 07:09:09|
|Organization :||Mr. Dean Cling|
|Category :||Individual Consumer|
| 1. "Gluten-free should mean that the food contains no wheat, barley, rye, oats, or derivatives of these grains.
2. I identify foods that do not contain gluten by reading the ingredient list to see if they contain the suspct grains or their derivatives. I estimate that it requires less than one minute for each container.
3. Less than one percent of the foods I purchase are marked "gluten free".
4. Yes, I believe the term "gluten-free" would influence my decision to purchase an item when both contain the same ingredients.
5. Having various levels of gluten would not help me a bit. My digestive system works best when all gluten is eliminated from my diet. I don't think any instuments or a system to measure gluten accurately have been developed yet.