|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC291|
|Submitter :||Mrs. Donna Koehler||Date & Time:||09/01/2005 05:09:09|
|Organization :||Mrs. Donna Koehler|
|Category :||Individual Consumer|
| I believe that "gluten-free" should mean absolutely no gluten or cross contamination from gluten in the product because of the risk that a person with celiac has of cancer in the small intestines.
I have to read the entire list of ingredients (usually in very fine print) on the product and it takes alot of time.
The percentage of foods marked is very low-10%. Usually they are in the gluten-free section of the store, if the store has a gluten-free section. I still read the ingredients and I don't risk how the package is marked.
Having "gluten-free" printed on the label is at least a marker to look for each time I shop. I worry about the cross-contamination if I don't know for sure if the product is safe. I rely mostly on the book I have to buy each year from the CSA for $25. CSA does all the work to find out about each product. I feel this labeling is very important for the consumer because of the chances of getting cancer are very high if they eat food with gluten,( wheat, rye, barley or oats.) It's too confusing with the other names that these things can be listed under.