|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC765|
|Submitter :||Mr. Charles Montgomery||Date & Time:||09/13/2005 06:09:01|
|Organization :||Mr. Charles Montgomery|
|Category :||Individual Consumer|
| 1)I think "gluten free" on a food label should mean 20 ppm or less while 200 ppm and below would be considered "gluten reduced". Many celiacs who ingest gluten will be symptomatic afterwards and can then avoid those questionable foods in the future, but those of us who have mild reactions or none at all may never realize the on-going harm to our bodies.
2)At the present time I have to identify gluten free foods by either calling the manufacturer, selecting only approved foods from a published products listing or shopping at a health food store. My wife estimates she spends three times longer grocery shopping now than before we were gluten conscious.
3)I would estimate less than 1% of the foods in our local stores are marked "gluten free",for cereals and bread mixes we must shop the health food stores.
4)We used to always buy our favorite brands or those that were on sale, but now no matter what the brand or the price if its known to be gluten free its what we purchase.