2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC1454
Submitter : Mrs. Melissa Ellis Date & Time: 09/20/2005 06:09:53
Organization : Mrs. Melissa Ellis
Category : Individual Consumer
Issue Areas/Comments
Gluten-free should mean no detectable gluten, wheat, rye, barley oats or malt. Having a maximum detectable amount in PPM doesn't work because some celiacs are very sensitive, my son will get sick just from touching hands of those who have eaten gluten and putting his hands in his mouth before I can wash them. If there is even a tiny amount of gluten in one food he eats during the day, and then he eats something else with a tiny amount, both labelled gluten-free, then he will have way too much gluten for his sensitivity. Thank you for listening.