|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC173|
|Submitter :||Ms. Sharon Forge||Date & Time:||08/24/2005 05:08:01|
|Organization :||Ms. Sharon Forge|
|Category :||Individual Consumer|
| In answer to the 5 questions regarding "Gluten-free" labeling I submit the following answers. Please take them into consideration.
1. "Gluten-free" should mean just that. NO wheat, oats, rye or barley or derivatives thereof. Why? Because we need to depend on an accurate label to know that what we are consuming is safe.
2. I identify food by reading the labels. It takes twice as long to shop. You are tempted to take a product that you ar unsure of and hope for the best which is certainly unhealthy but we cannot not know the ingredients in many items listed that are chemical ingredients.
3. Any product that is not fresh(produce-fruit) should be labeled gluten-free. About 50% of my purchases are hopefully gluten free. The products are bread, rolls, crackers, waffles, cereal, pizza, soup, frozen dinners.
4. Absolutely!! I will always purchase a "Gluten-free" labeled product over any other product regardless of cost or even taste.
5. NO!!! A straight "Gluten-free" label is the safest and healthiest. Lets make this accurate and consumer friendly.