2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC309
Submitter : Mrs. Peggy Divers Date & Time: 09/09/2005 05:09:42
Organization : Mrs. Peggy Divers
Category : Individual Consumer
Issue Areas/Comments
1. No wheat, oats, rye, or barley or their derivatives. Eating products with even trace amounts of these grains can cause serious health consequences for those, like me, with dermatitis herpetiformis.
2. I read the labels thoroughly before I buy the product. Time spent varies, but can add 50-100% more time in the store. Also, trips to health food and specialty stores require even more time.
3. Percentages are difficult to calculate. Very few are actually labeled 'gluten-free'. Also, gluten free products (even those labeled) are usually mixed in with wheat-containing products, necessitating additional time reading ingredient labels to distinguish the difference.
4. 'Gluten-free' on the label is VERY helpful, and saves MUCH time, however most gluten-free education as regards individual ingredients, comes from the Celiac Society, fellow celiacs, etc.