1\. **What should \"gluten-free\" mean on a food label? Why? **

Gluten-free should mean that the product does not contain any wheat,
rye, barley and preferrably oats. I would prefer it to be at the zero
level; however, I know that is unrealistic. The gluten-free food market
is increasing due to the number of people being diagnosed with celiac
disease. Therefore, having the gluten-free tolerance level at zero may
cause manufacturers to discontinue making or labeling products as
gluten-free even if they may qualify. Also physicians are prescribing
gluten-free diets for people who are experiencing other health problems.
In additon there are those with gluten intolerance who may be able to
tolerate higher levels of gluten than those with celiac disease. People
with CD also have different degrees of physical symptoms even though the
gut damage may be the same.

Personally, I am a highly sensitive celiac. My symptoms vary depending
upon the amount of gluten I have ingested. I try to be very diligent
with my food choices and have a keen awareness of my physical health.
Listed below are the symptoms that I can experience when ingesting
minute amounts of gluten (possibly through cross-contamination) to large
amounts ingested such as being served the wrong pizza.

· brain fog

· slurred speech

· fatigue

· headache

· pain behind the eyes

· inability to concentrate

· racing pulse

· short tempered

· mood swings

· profuse vomitting (within one hour of ingesting large amounts of
gluten)

· crying

· more fatigue

· diarrhea

· flu like symptoms

· neuropathy in the extremities

· stomach cramps

I know that others have suggested or encouraged the FDA to consider
using different levels for consumers. Having the label state the PPM at
3, 20, or 200 would also be very helpful. Even if it just said \"GF 1\",
\"GF 2\", or \"GF 3\" to give the consumer the choice about whether or
not they choose to consume it would be helpful.

2\. **How do you identify items that contain gluten? Time spent
identifying foods? **

Usually, I read the label of the product and look for obvious gluten and
also possible hidden glutens found in stabilizers and flavorings and
other ingredients. If it isn\'t obvious whether or not the product
contains gluten, I may call the 800 number to talk to the
manufacturer\'s consumer relations department. I may also check the CSA
Product Guide to see if it is included in that resource; however, I
don\'t rely on this guide especially if the contact date listed isn\'t
within the past year. Since ingredients may change, I use the guide to
narrow down the possible gluten-free choices. Another approach would be
to check out the manufacturer\'s website to see if it is listed as
gluten-free. Also there are some products identified as \"gluten-free\"
on their labels, and the ingredients appear questionable, so I do not
purchase the product.

The time spent on selecting gluten-free foods varies. Sometimes it can
add a good hour onto a grocery store trip. Also it takes time away from
family during the evening. There are times when I will research products
while at the computer for an hour or two a week. If the average consumer
spent the amount of time people with celiac disease spend on label
reading and selecting food products, they might be healthier due to
making better choices, or they would starve. Most people wouldn\'t have
the patience to take the time. When your health depends on it, your have
no choice.

3.**What percentage of foods and which types purchased are marked
\"gluten-free\"?**

** **The percentage of foods that I purchase that are labeled
gluten-free is increasing because more food manufacturers are now
labeling products as such. However, stating a precise percentage is
difficult \....possibly 30%. I don\'t look for a gluten-free label on
products that should not contain gluten such as canned fruits and
vegetables, fresh meats, and produce. (It would be ludicrous to have
some products labeled gluten-free such as oranges or other unprocessed
foods.) If the food items are a frozen food, bakery item, cracker,
milled flour, snack item, baking mix, canned soup, breakfast cereal,
dairy product, pasta, condiment, luncheon or canned meat, and sauces,
then I will check the label. Of those items mentioned, eight of the
fourteen items would probably be labeled gluten-free or should be
labeled in increase my comfort level for consumption.

4\. **Does \"gluten-free\" printed on a product label influence your
decision to purchase products having the same ingredients? To what
extent?**

** **Yes, if the ingredients are exactly the same, it would influence my
decision to purchase the gluten-free item. I would speculate that since
one was labeled \"gluten-free\" and the other wasn\'t, then possibly the
facility where the non-labeled product was made may have some
cross-contamination issues, or the manufacturer just didn\'t label it
yet, or the manufacturer chose not to label it because they didn\'t want
the liability. However, I do know that if the label says \"gluten-free\"
and the ingredients are suspect, then you are taking a chance that the
product isn\'t safe.

Thank you for taking the time to address these issues. I have been
diagnosed with celiac disease for thirteen years and feel very
fortunate. It truly changed my life for the better. However, I work very
hard to stay healthy even if it is time-consuming. I am actively
involved in working with those who are newly diagnosed with celiac
disease and also those who are choosing to eat gluten-free for other
health issues. My goal involves helping them become better educated
about the gluten-free lifestyle. The labels on foods have improved
greatly; however, they do need to be clearer regarding gluten contents.
FDA labeling laws have helped me to make better choices in some
instances. I am hoping that the clarfications and decisions that the FDA
make will also provide celiacs with the ability to make intelligent
choices which will effect their well being and quality of life.

Rebecca Moreland

1639 Sunset Rd.

Lincoln, NE 68506