|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC811|
|Submitter :||Miss. patricia o'neill||Date & Time:||09/13/2005 07:09:01|
|Organization :||Miss. patricia o'neill|
|Category :||Individual Consumer|
| 1)gluten free should mean that product is free of wheat,barley,oats and rye and other derivitives. because being a celiac, these ingredients are dangerous to my health!
2)i identify gluten free items by calling companies. using my csa product listing and keeping a running list of items i have investigated to be gluten free. all these have to be checked periodically to be sure the company hasn't changed their ingredients. 10 hrs a week or more. really difficutl to eat out. most of the kids in restuarants don't even know what 'gluten free' means!!!
3) i would say about 20% of food i buy is labeled as gluten free and that is mainly food from health food stores.
4) ingredients in a product marked 'gluten free' does not help to identify a product with similiar ingredients because not all ingredients have the same quality. natural flavorings and spices could include gluten.
5)i feel a 2 or three level label for 'gluten free' is just complicating the problem as it is now. gluten free should mean gluten free no if and's or but's!! trace amount to a celiac could be detrimental. i for one as a celiac, when i eat gluten in error, i get very weak, hair loss and rash.
i do appreciate that this matter is finally being addressed. it will make life much simpler and safer for us celiacs.
i also appreciate restaurants like outback steakhouse that does have a gluten free menu. it shows that it is not so difficult to help a celiac.