|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC730|
|Submitter :||Mrs. Dorothy Nash||Date & Time:||09/12/2005 06:09:26|
|Organization :||Mrs. Dorothy Nash|
|Category :||Individual Consumer|
| 1. The definition of "Gluten Free" on a label should mean that the product contains no wheat, oats, rye or barley in any form or amount and has not been produced in an atmosphere where any of those ingredients are present.
2. I identify foods that do not contain gluten by the time consuming task of reading the list of ingredients some of which are misleading,(ie.modified food starch). Probably about 8% of my shopping time is spent trying to identify GF items.
3. As a celiac patient I try to purchase products that are labeled "gluten free" 100% of the time. At the present time, unless I purchase by mail or in Health food stores, staples labeled "gluten free" are hard to come by.
4. "gluten free" printed on a label influences my decision to purchase products 100% of the time. If not labeled "gluten free" the product could contain trace amounts of gluten or be produced in a facility or on equipment that handles wheat, oats, rye or barley.
5.I do not see that the labeling of "A", "B" etc. would not be that beneficial to a celiac patient.