|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC848|
|Submitter :||Mr. Jeffrey Flagg||Date & Time:||09/13/2005 07:09:49|
|Organization :||University of Texas (Austin)|
|Category :||Individual Consumer|
| Thanks for providing the opportunity for public input on this important health issue.
1. "Gluten Free" must mean 100% gluten free. Why? A Celiac patient reacts to the prsence of gluten on a MOLECULAR level. NO AMOUNT of gluten is "safe". It all produces some degree of damage to us. A 2-level system would not be helpful.
2. I must study and try to interpret the current food labeling used in the U.S. Often, this only describes the COLOR of an ingredient (eg "carmel color") or isn't sufficiently specific (eg, "modified food starch"). We need to know the INGREDIENTS so we can determine if these are related to gluten-containing grains.
3. "Gluten Free" labeling absolutely would influence my decision to purchase otherwise identical products.