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Fda - New gluten-free Labeling Proposal

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I received the email below from the Celiac Disease Foundation asking for anyone interested to add their name to a letter to the FDA with regard to proposed gluten-free labeling. Not sure if this has already been posted, but I thought I'd share. Below please find the link for the letter to the FDA along with the email I received:

http://1in133.org/proposal/

"Dear CDF Friend,

As you may already know, the Food and Drug Administration recently published its gluten-free labeling proposal, opening a consumer comments period through October 3, 2011.

Many individuals want to comment on the proposal but may not be sure of what to write or how to frame their comments or perhaps find it complicated to navigate through the process. In an effort to help those who have requested some guidance, the American Celiac Disease Alliance(ACDA) in collaboration with many within the Celiac community, including Celiac Disease Foundation, has developed very useful resources for your information as follows: 1) a list of Frequently Asked Questions(FAQs); B) a letter focusing on several key points for which FDA is seeking comments; c) expert analysis of the safety assessment accompanying the FDA proposal by Dr. Stefano Guandalini, Medical Director of the Celiac Disease Center at the University of Chicago as well as a member of both CDF's Medical Advisory Board and ACDA.

You are invited to sign on to the letter. All responses and "signatory" names will be sent by ACDA to the FDA by the deadline of October 3rd. Below are the links for the ACDA materials (posted on its "sister" site 1in133.org). Please go to the links and take action about the vital issue of the gluten-free labeling ruling.

Letter

FAQ / Resources

Expert's Analysis

Thank you for being Champions of our collective mission by making your voice heard."

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I received the same email today, and am concerned about 20 ppm being considered gluten-free. Many of us react to these low-gluten amounts.

I hope that many of us (even if you do not personally experience an outward reaction to 15ppm) will voice that issue.

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I too am extremely sensitive, having had severe reactions to minute amounts of gluten cc. How does one know what a safe minimum is? What would be an example of 20ppm or less?

Thanks!

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Parts per million is kind of difficult to imagine, because it's milligram per kilogram of food. So, it really depends on how much potentially tainted food you're eating. Less than 20ppm could mean 0 or it could mean 19.

According to this website: http://daydiet.10daydiets.com/concerning-the-fda

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I remain unclear on the less than 20ppm section of the proposed labeling guidelines, but am glad that there will be required labeling for gluten by the end of 2012. For no other reason than to make manufacturers aware of how harmful gluten can be to many of us.

Thanks for the info thleensd!

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