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  1. Celiac.com 01/31/2019 - The popularity of gluten-free and allergen-free foods is on the rise, and that’s generally good news. In theory, that’s good news, as it means more products, better selection and lower prices. However, it seems that the proliferation of gluten- and allergen-free products also means higher rates of allergen contamination. We’ve written about the upswing in gluten contamination in foods labeled gluten-free, but it appears as though the problem of allergen contamination in products labeled allergen-free is neither restricted to America, nor restricted to gluten. The latest information coming out of New Zealand shows that food recalls due to allergens have quadrupled over the past five years, with the Ministry for Primary Industries (MPI) leading 144 investigations in that period. Meanwhile, official food recall investigations climbed to 28 in 2018, compared with just six in 2013. The new information and numbers show that more vigilance is needed on the part of manufacturers, grocers, consumers, and public health officials. Interestingly, wine received the most complaints, with reports of milk, egg, royal jelly and sulfites contamination. Recalls due to food allergens have affected numerous businesses. For example, in 2017, gluten-contaminated buckwheat flour triggered a recall by 27 stores, which pulled the product from their shelves. Do you know of any food recalls we may have missed? Share your thoughts below. Read more at Stuff.co.nz
  2. Yvonne (Vonnie) Mostat, RN

    Did You Know? Allergen Labeling in the USA vs. Canada

    Celiac.com 11/09/2017 - Did you know that the precautionary labeling regarding allergies is widely misunderstood, (meaning you are not the only one that is confused!). Not only is the writing so small you need a microscope to read it, this warning is not necessarily listed in the "Ingredients" column. The United States and Canada have different laws concerning allergy labeling. A survey presented in March at the AAAAI Allergists' Conference in Los Angeles reveals that 40 percent of consumers avoiding one or more allergens bought foods manufactured in a facility that also processes allergens. Beyond buying habits the researchers also found a lack of awareness of labeling. Another problem occurs with differences in the food laws of our two countries, the United States and Canada. 45 percent of people surveyed were unaware that precautionary warnings are not required by law. In Canada labeling regulations do require manufacturers to clearly indicate if major allergens are ingredients of a product. But there are no legal guidelines on how companies should identify products that may have come into contact with food allergens during manufacturing. As a result, the manufacturers have been choosing their own phrasing for precautionary labels. Recently, Health Canada recommended companies limit the advisories to the phrase "may contain", but this is not a legal requirement. A recent study tested 186 products with precautionary peanut labels and found 16, just under nine percent, contained the allergen. A 2009 audit of nearly 100 U.S. supermarkets found that half of all chocolate, candy and cookie products had precautionary labels, many worded in different ways. The consequences to allergic consumers ignoring labels have proved tragic. Bruce Kelly, a 22 year old Minnesota man with a peanut allergy, died of anaphylaxis in January after eating chocolate candy with a label that said it had been made in a plat that also processed peanuts. "There are too many different types of wording" says study author Dr. Susan Waserman, a professor of Medicine in the division of allergy and immunology at McMaster University in Hamilton, Ontario. She stated, "Patients assume that differences in wording imply a lower level of risk, which they don't." Gupta and Waserman would like to see precautionary labels reduced to one or two clearly defined phrases. For instance, Gupta says if a "May contain" label meant that the food might have up to 100 milligrams of an allergen, then patients could work with their doctors to find out just how much of their allergen may be safe to consume and purchase foods accordingly. The study noted that research is "underway to develop thresholds" for such labels. Meanwhile, we as two neighboring countries need to urge the U.S. Food and Drug Administration and the Canadian FDA to work with foods coming into our countries that have no labeling advisories at all. For example my husband and I picked up Sweet Shoppe candies sold in both countries, but made in Argentina. The Starlight Mints mints sold in the United States list at the very bottom in small print, "Made in facility that also processes peanuts, tree nuts, soya, milk and eggs." The label did not list wheat, at least on the green and white mints. I have eaten the green and white striped mints in the United States and have had no reaction to them (I am very sensitive to gluten), but yesterday my husband crossed the border to the United States and picked up a package of the Starlight Mints with the red and white stripes. The ingredients listed are glucose syrup, sugar, natural flavor, (peppermint) artificial colors, Titanium Dioxide, FD&C red #40, FD&C blue, Sunflower oil, Propylene Glycol. Nowhere on this packaging does it show "gluten-free" or "wheat-free," or the "Cover all Bases" listing of "Made in a facility that processes...". I will keep you in touch with my findings, but beware, especially with many of us living close to the U.S./Canada borders that the same products may carry different labeling. It may mean that I am on the internet or calling companies like this one to determine their guidelines for allergy labeling. I am particularly surprised by the United States allowing this Starlight Mint into the country without any "Cover all Bases" type of listing for allergies. Canada often looks to the United States for their guidelines, or rulings for other countries, The researchers at the AAAA1 Allergist' Conference in Los Angeles in March cautions, "In the meantime avoid products with precautionary labels...(i)t still seems to be the best way to maximize safety" says Waserman. We have to be pro-active, just like the people struggling with peanut allergies have been for years. They fought the airlines with over serving peanuts to passengers, only to have them substituted for pretzels, which are poison to celiacs. We need to get on the Bandwagon and "unite and fight" until we get the same consideration as those with peanut allergies. Ironically, the peanut folks are now trying to get the same parts per million type labeling that we celiacs won years ago on products that are labeled "gluten-free."
  3. Celiac.com 11/11/2016 - Do allergen advisory statements for wheat help US consumers with celiac disease make safe food choices? A team of researchers recently set out to review food that were not labeled gluten-free, but which appeared to be free of gluten ingredients based the ingredients list. The product labels indicated that the products contained no wheat, barley, rye, malt, brewers yeast. The research team included T. Thompson, TB Lyons, and A Jones. They are variously affiliated with Gluten Free Watchdog, Manchester, MA, USA; the Department of Clinical Nutrition, MetroHealth Medical Center, Cleveland, OH, USA, and with Mary Rutan Hospital Nutrition, Bellefontaine, OH, USA. Looking for allergen advisory statements noting wheat, gluten or both, the team retrospectively reviewed labeling information for 101 products tested for gluten content. They tested products through the gluten test reporting service Gluten Free Watchdog, LLC in Manchester, MA, USA. The review included all commercially available products tested by Gluten Free Watchdog not labeled gluten-free or low gluten at the time of this analysis. Gluten testing was conducted via Bia Diagnostics in Burlington, VT, USA. Each product sample was tested in duplicate using the Ridascreen Gliadin sandwich R5 enzyme-linked immunosorbent assay (ELISA) Mendez method (Ridascreen Gliadin R7001) and extracted with the cocktail solution (Art. No. R7006—official Mendez method) following the kit manufacturer’s directions (R-biopharm, Darmstadt, Germany). Seven of the 14 foods with quantifiable gluten in this assessment are single-ingredient foods, such as oat fiber, spices, and green tea leaves. Many single-ingredient foods are considered by consumers to be naturally gluten-free. However, US grain standards allow certain percentages of foreign material in grains, seeds and legumes. On the basis of this analysis, the current use of allergen advisory statements for wheat or gluten are not useful predictors of whether or not a single or multi-ingredient food product contains 20 or more p.p.m. of gluten. The authors are urging the regulation and standardization of such precautionary statements so that they are helpful to gluten-free consumers. Source: Eur J Clin Nutr. 2016 Sep 14. doi: 10.1038/ejcn.2016.155.
  4. Celiac.com 12/14/2009 - Soy is a food allergen and there are several main issues. Firstly, soy proteins, especially the trypsin inhibitor enzymes, along with the proteins in dairy products, wheat, peanuts, eggs, sesame seeds, shellfish and crustaceans, have a tendency to produce allergic reactions in susceptible individuals. However, all my reading and experience of soy, over 50 years, suggests that soy protein is somewhat milder in its action than the proteins in peanuts, eggs and sesame seeds. From a toxicological point of view and as reported by FSANZ, the presence of soy at less than 88 p.p.m. (parts per million) does not register for the vast majority of the population, whereas in susceptible individuals and by comparison, gluten, eggs and peanuts can all register adversely at or at less than 1 - 3 p.p.m. There is no history of severe anaphylaxis and sudden death associated with soy that I am aware of. However, there are a very few people who may experience flu and chronic fatigue and fuzzy headedness like symptoms from exposure to soy and these people are probably best to totally exclude soy from their diets. There are also some people who have a negative attitude towards soy who decline to eat soy, often without ever having tasted it or in response to a single bad experience. For many people brought up on cow’s milk soy is a difficult to acquire taste. Most people eat soy without any awareness of having done so. It is my belief that for most people a modest level of soy intake, including its protein provides a valuable addition to the diet without undue side effects. There are many people who tolerate soy, who experience difficulties with gluten, dairy, peanut and egg proteins, especially if the soy is introduced into their diets gradually. In commercial food production, soy protein is often used at fairly low levels as a dairy powder, cheese, egg and nut extender/substitute, for price, functionality, natural preservative/anti-oxidant/emulsification properties, natural colour and for nutrition reasons. Secondly, soy and other legumes contain natural oligosaccharides or complex sugars – principally stachyose, raffinose and vacchyose which consist of various combinations of galactose and glucose molecules – which human beings lack the enzymes to digest. These sugars ferment in the gut, rather than digest, producing gas, flatulence, stomach pains, bloating, diarrhoea and sometimes acute discomfort especially if the fermentation process occurs in the more restricted upper digestive tract. This is often crudely referred to as the “fart factor” and it is often far worse when there has been a rapid change of diet or an overly large amount consumed. There is also some evidence that fructose mal-absorption, for example, can lead to depression and interfere in menstrual cycles in young women. I believe this sugar factor in Soy may be of greater concern than the soy protein issue and one best considered within the FODMAPS (Fermentable Oligosaccharides (fructans, stachyose, raffinose), Disaccharides (lactose), Mono-saccharides (fructose), and Polyols (sorbitol, mannitol and xylitol)) Concept explored in Sue Shepherd’s recent PhD Thesis. Sue, who is both a celiac and a dietician, has taken a strong interest in this field because, along with diabetes, the fermentable sugars issue often overlaps and is associated with gluten sensitivity and celiac disease. These fermentation issues can appear in conjunction with or independently of any gluten issues. The gluten induced gut damage and nutrient mal-absorption exacerbating and feeding off the fermentation issue and vice versa. As with the reaction to gluten there is a wide range of sensitivity and responses to and between these different sugars with some people reacting adversely to all these sugars while others react to some and not others. The degree of and cumulative effects of exposure are also an issue. The response can also depend upon where in the gut the fermentation process occurs: there appears to be more pain if the fermentation occurs in the stomach or the small bowel rather than the colon. The fermentation may occur in one part of the gut, in all three parts or various combinations thereof. There is also some conjecture about the gut-brain axis over sending and misinterpreting the gut nerve signals. While Soy also contains a small percentage of fructose there is not sufficient present for this to become an issue. The fructose content of such staples as onions and garlic, for example, is of far more concern. Interestingly, neither the protein nor fermentable oligosaccharides appear to be an issue in tofu consumption, where only some of the protein and sugars are extracted from the soy. The fermentation processes used in the manufacture of miso and tempeh, two other traditional soy foods, also seem to overcome the soy protein and fermentable oligosaccharide issues. It appears that the protein and sugar hydrolysis processes that take place in the fermentation that occurs during the manufacture of these products breaks the proteins and sugars down to simpler, more digestible and assimilable forms making these foods easier to digest than, for example, a more minimally processed soy flour. It is also possible and may be desirable to look at fermentable sugar extraction or modification or enzyme or acid hydrolysis during the processing of many ingredients and products. The third issue with soy is the concentration of the naturally occurring soy phyto-estrogens or isoflavones (plant derived mimic female hormones) which may occur, particularly in the processing of soy isolates where the oil is extracted prior to precipitation of the protein and the skimming off of the carbohydrate/dietary fibre fraction. This produces a product with protein at 86%, moisture at 6% with low ash, fat, dietary fibre and carbohydrate levels where sometimes the isoflavones or phyto-estrogens are also extracted and sometimes not. Where soy isolates are being considered as the base for an infant formula it is extremely important to limit the intake of the phyto-estrogen or plant derived hormone to the absolute minimum. It is also important to note that dairy derived infant formulas also need to be highly modified to make them suitable for human babies. On another occasion, I was contacted by a young man who was using soy isolate (a concentrated protein) as a body building aid and his protein intake was equivalent to four times the recommended daily protein intake. He was depositing unwanted fat on his thighs and buttocks, his beard growth was patchy and thin – he was demonstrating female characteristics due to the high levels of female type plant hormones he was ingesting - and he was also experiencing genital and irritable bowel type symptoms and from what he said, I also suspect kidney problems. It is my belief that he was consuming excessive levels of protein and using a form of soy isolate which had concentrated rather than removed the phyto-estrogens. There is much to recommend moderation, diversity and balance in all areas of life: an informed dietary restraint enabling the body to take what it wants from the diet and to reject or handle the rest. Over consumption of any particular food has always been problematic no matter how innocuous that food may seem. We and our health reflect our eating and lifestyle habits. A fourth issue, is that the introduction of genetically modified organism (GMO) foods has brought further complications into this equation. Internationally, various crops including soy, cotton, canola and maize have been genetically engineered to resist the application of glysophate, a weed killer commonly known as “Roundup”, and to kill predatory insects through a built in pesticide in every plant. The writer believes there are serious moral, ethical, logic and safety issues involved in the use of such engineered foods, the benefits of which convey no positive health or nutritional value to the end consumer and which may yet prove detrimental to the consumers’ health and the environment. For example, Bt pesticide, which is produced from the natural soil bacteria Bacillus thuringiensis, is a potent poison which ruptures the stomachs of and kills any insects which may attack any crop engineered or treated with it. As an integral part of the plant what do these toxins do to the human intestinal tract? In the USA, there are concerns about possible genetically modified gut bacteria as a result of eating such genetically modified foods: about new and difficult to identify and trace immune system health issues. Fortunately, Australia has been slower in its adoption of these genetically modified crops and no genetically modified soybeans have either been allowed into or grown in Australia. Our company only processes Australian grown soy beans, and other non-GMO gluten-free grains and legumes. However, there are vast differences between the use of Bt spray and the far more concentrated systemic, engineered versions of this pesticide. The latter is an integral part of the plant and, unlike the spray, it cannot be washed off. In whatever form, Bt is a toxin and irritant with allergenic properties. Personally, I have serious reservations about these types of genetically engineered foods: the concept is obscene and I believe that such foods are inherently dangerous. Genetically modified soy and corn each contain two new proteins with allergenic properties. genetically modified soy has been found to contain higher levels of trypsin inhibitor enzymes (which are a known soy allergen) than conventional soybeans. Skin prick tests, in the UK and USA, have also revealed a more than 50 % increase in allergic reactions to genetically modified soy compared to the traditional product. There is an enormous, untested and long term potential for such genetically modified crops to create a host of poisoning, allergen, immune system, genetic aberration, genital deformity, fertility, genetically modified gut bacteria, digestive, eczema, inflammation and nutrition problems not to mention the possibility of new types of diseases. These genetically modified foods have been introduced by the same companies which developed DDT and Thalidomide. The fundamental question lingers: “have they got it right this time?” Unfortunately, it may take several generations for these associated problems to manifest themselves and to be identified, just as it did with DDT. Tracing the causes of and the treatment of these insidious problems may be difficult and expensive. In introducing these products we have ventured into the unknown, not only health-wise but nutritionally and legally. Despite all the above negatives, I still believe that whole bean soy foods eaten sparingly have an important place in a well balanced diet. Many other staple foods including eggs, wheat, gluten, peanuts, dairy products are equally, if not more, problematic just as some fruits and vegetables can be. At the end of day it is usually a question of the balance, of the degree of tolerance for and degree of exposure to each of these foods that is critical and this may vary from individual to individual. It is also my belief that a modest level of exposure is better than total exclusion. For example, I have a mucus issue with milk fat if I over indulge in dairy products but consumed sparingly I can enjoy a thin sliver of cheese without problem.
  5. Here is a recipe that will leave you wanting more. The great thing about waffles is they can be frozen for a later date, so you can never make too many. This recipe is gluten-free, and also free of most common allergens including; dairy, eggs, nuts, and corn. Allergen Free Waffles (Gluten-Free) Serving Size: Approximately 5 Belgian waffles. 1 ¾ cups warm distilled water 1 ¾ cups full fat coconut milk ½ cup ground flaxseed 2 ¾ tablespoons blackstrap molasses ½ cup tapioca flour 2 cups gluten-free rice flour 2 teaspoons baking powder 1 teaspoon baking soda ¾ teaspoon salt To Make: 1. Start by grinding the flax seeds in your blender or food processor until it reaches a finely ground consistency. 2. Mix the ground flax seed with the warm water in a medium glass bowl, set aside, let sit for 3 minutes. 3. Whisk together the rice flour, tapioca flour, baking powder, baking soda, and salt in a large glass bowl. Blend the coconut milk and molasses into the water and flax seed mixture. 4. Pour the wet ingredients into the dry ingredients and mix together until the batter is slightly lumpy. 5. Preheat the waffle iron until warm. 6. Mix the batter again briefly, breaking up any remaining balls of rice flour. 7. Completely grease both sides of the waffle iron. 8. Pour the batter into the center of the iron, covering the iron enough but not too much that the batter overflows. 9. Bake each waffle until it is brown and can be removed from the iron without breaking or falling apart.
  6. Celiac.com 07/21/2004 - Tonight the U.S. House of Representatives, under the leadership of Rep. Nita Lowey (D-NY), passed the Food Allergen Labeling and Consumer Protection Act (S. 741). This landmark legislation will require the top 8 food allergens [milk, eggs, peanuts, tree nuts, fish, shellfish, wheat and soy] to be listed on food labels by January 1, 2006. The bill also requires the FDA to develop rules for the use of the term gluten-free on product labels by January 2008. The One Voice of the Celiac Community has been heard ! American Celiac Task Force actf@fogworks.net
  7. Celiac.com 12/19/2003 - In a press release dated November 24, 2003, FDA Commissioner, Mark B. McClellan, M.D., Ph.D., applauded the Senate Health, Education, Labor and Pensions Committee reporting out several health-related bills. Among the bills unanimously approved by the Committee was S. 741, a bill that includes the proposed Food Allergen Labeling and Consumer Protection Act of 2003. Action by the Committee took place on November 21. I wish to thank the Committee Chairman Senator Judd Gregg, Ranking Member Senator Edward Kennedy and the rest of the Committee members for taking these actions, Dr. McClellan said, and I look forward to continuing to work with the members of both houses of Congress toward the enactment of these bills. The Food Allergen Labeling and Consumer Protection Act will provide improved food labeling to better inform consumers who suffer from food allergies. Having the endorsement of the FDA will be key as we look ahead to floor action by the full Senate in early 2004. Andrea Levario Co-Chair, American Celiac Task Force
  8. Celiac.com 11/25/2003 - On Friday, November 21, 2003, the Senate HELP Committee took a major step toward improving the nations food labeling laws. The Committee, led by Senator Judd Gregg (R-NH) and Senator Edward Kennedy (D-MA), unanimously passed legislation requiring the top 8 allergens -- peanuts, tree nuts, eggs, milk, soybeans, shellfish, fish, and wheat -- to be listed on food labels by their common or usual name, or by source of the ingredient. The measure also requires the Secretary of HHS to develop rules for the use of the term gluten-free on food labels. The "Food Allergen Labeling and Consumer Protection Act of 2003" is now Title II of S. 741. Todays action by the HELP Committee demonstrates that our unified efforts are making a difference. The SINGLE voice of the celiac community was heard, and taken seriously. All of us deserve credit for getting this far. Next up, the Senate Floor. Thanks for your help, Andrea Levario and Allison Herwitt Co-Chairs, Legislative Project American Celiac Task Force http://www.celiaccenter.org/taskforce.asp E-mail: actf@fogworks.net
  9. Celiac.com 06/02/2002 Prepared by Laura Yick - There are currently two bills in congress regarding food labeling that affect people with celiac disease. Both HR 1356 and HR 4704 were introduced by Representative Nita M. Lowey (D-NY) in the House of Representatives. S 2499 is the same as HR 4704 and was introduced by Senator Edward M. Kennedy (D-MA) in the Senate. It appears that HR 1356 is somewhat conflicting with HR 4704 and is a weaker version with less detail. HR 4704/S 2499 bill looks to be more beneficial for us (we all know the frustrations of having to verify the gluten status of foods, even if they are labeled gluten-free!), as it contains a section that deals with cross-contamination (see p.9 lines 13-25, p.10, and p.11 lines 1-2). HR 4704/S 2499 is under the control of the Secretary of Health and Human Services, however, the enforcement of cross-contamination labeling is not clear. You can compare them for yourself by going to the US Congress websites listed below. Here is a summary of each bill and a listing of the committee and subcommittee members who have control over the fate of the bills: House Bill H.R.1356 Sponsor: Rep Lowey, Nita M.(introduced 4/3/2001) Title: To amend the Federal Food, Drug, and Cosmetic Act to require that foods containing spices, flavoring, or coloring derived from meat, poultry, other animal products (including insects), or known allergens bear labeling stating that fact and their names. SUMMARY AS OF: 4/3/2001--Introduced. Food Ingredient Right to Know Act Amends the Federal Food, Drug, and Cosmetic Act to provide that a food shall be deemed to be misbranded if it contains any spice, flavoring, or coloring derived from meat, poultry, any other animal product (including insects), or a known food allergen unless its labeling bears a statement with appropriate prominence on the information panel providing that fact and the name of the meat, poultry, other animal product, or known food allergen. STATUS: 4/3/2001: Referred to the House Committee on Energy and Commerce (see below for list of committee members). 4/25/2001: Referred to the Subcommittee on Health (see below for list of subcommittee members). 07/29/2002: The food Allergen Bill S.2499 has been rescheduled for discussion after the August recess. House Bill H.R.4704 Sponsor: Rep Lowey, Nita M.(introduced 5/9/2002) Title: To amend the Federal Food, Drug, and Cosmetic Act to establish labeling requirements regarding allergenic substances in food, and for other purposes. STATUS: (color indicates Senate actions) 5/9/2002: Referred to the House Committee on Energy and Commerce. 5/17/2002: Referred to the Subcommittee on Health. Senate Bill S.2499 Sponsor: Sen. Kennedy, Edward M.(introduced 5/9/2002) Title: A Bill to amend the Federal Food, Drug, and Cosmetic Act to establish labeling requirements regarding allergenic substances in food, and for other purposes. STATUS: 5/9/2002: Read twice and referred to the Committee on Health, Education, Labor, and Pensions. The current laws of the United States can be found at: http://law2.house.gov/download.htm Note that HR 4704 and S 2499 have exactly the same wording except for the sponsors. Bills in committees or subcommittees have three fates: (1) Tabled (i.e., they are essentially postponed, possibly forever), (2) Releasing it for a full House or Senate vote with a recommendation to pass it, (3) Revised and then released as in (2). Bills in committees also may be referred to subcommittees within the committee. It is possible that the Senate Committee on Health, Education, Labor, and Pensions may refer S 2499 to the Subcommittee on Public Health. The bill needs to pass with a simple majority (218 of 435 in the House, 26 of 50 in the Senate). The bill then goes to the other congressional body where the process begins again. Once both the House and Senate pass the bill, any differences between the House version and Senate version must be worked out by a conference committee of both House and Senate members. Then the bill must finally be approved by both the House and Senate. Because HR 4704 and S 2499 are concurrent, the entire process may be faster than if only one body of Congress were working on it. Finally, the President needs to approve it; otherwise, the bill goes back to the House and Senate and must pass by a 2/3 majority in both. If your representative or senator is listed below on a committee and/or subcommittee that is reviewing a bill, it is important that you request them to speed the committee recommendation of the bill to the full House or Senate vote and to ensure that it is not weakened. If your representative or senator is not on one of the committees or subcommittees, you could still urge them to support the speedy passage of the bills. Speedy passage is essential because there is a clause that gives a four year grace period. Politically, it may be especially effective for you to write your congress people regarding these bills if they are up for re-election, or if they are seeking higher office in an upcoming election, but any e-mail to your representatives will be helpful. To see who your representative is: http://www.house.gov/house/MemberWWW.html To write your representative: http://www.house.gov/writerep/ To see who your senators are: http://www.senate.gov/senators/senator_by_state.cfm To write your senators: http://www.senate.gov/contacting/index.cfm Tips from the GIG on writing your letters or e-mails: Address the Congressman as Honorable. Keep the letter to one page. Stay on the message - The passage of Representative Lowey and Senator Kennedy Bill, the Food Allergen Consumer Protection Act is important to the health and safety of thousands of persons suffering from allergies and intolerances. Use the language used in the Bill ...gluten and allergens, not celiac disease. Tell them what you want -- for them to support passage of this Bill. Sharing a bad experience and how passage of this bill would have made a difference can be helpful...but keep it brief. Remind them you follow their votes and that you appreciate their support. Sign your name, provide your full address, and phone number. The names of Subcommittee and Committee Members who control the fate of these bills. We can make a difference with our letters and e-mail to them: The current House Committee on Energy and Commerce: W. J. Billy Tauzin, Chairman Michael Bilirakis, Florida Joe Barton, Texas Fred Upton, Michigan Cliff Stearns, Florida Paul E. Gillmor, Ohio James C. Greenwood, Pennsylvania Christopher Cox, California Nathan Deal, Georgia Richard Burr, North Carolina, Vice Chairman Ed Whitfield, Kentucky Greg Ganske, Iowa Charlie Norwood, Georgia Barbara Cubin, Wyoming John Shimkus, Illinois Heather Wilson, New Mexico John B. Shadegg, Arizona Charles Chip Pickering, Mississippi Vito Fossella, New York Roy Blunt, Missouri Thomas Davis, Virginia Ed Bryant, Tennessee Robert Ehrlich, Maryland Steve Buyer, Indiana George Radanovich, California Charles F. Bass, New Hampshire Joseph Pitts, Pennsylvania Mary Bono, California Greg Walden, Oregon Lee Terry, Nebraska Ernie Fletcher, Kentucky John D. Dingell, Michigan, Ranking Member Henry A. Waxman, California Edward J. Markey, Massachusetts Ralph M. Hall, Texas Rick Boucher, Virginia Edolphus Towns, New York Frank Pallone Jr., New Jersey Sherrod Brown, Ohio Bart Gordon, Tennessee Peter Deutsch, Florida Bobby L. Rush, Illinois Anna G. Eshoo, California Bart Stupak, Michigan Eliot L. Engel, New York Tom Sawyer, Ohio Albert R. Wynn, Maryland Gene Green, Texas Karen McCarthy, Missouri Ted Strickland, Ohio Diana DeGette, Colorado Tom Barrett, Wisconsin Bill Luther, Minnesota Lois Capps, California Mike Doyle, Pennsylvania Chris John, Louisiana Jane Harman, California House Committee on Energy and Commerce Subcommittee on Health: Michael Bilirakis, Florida, Chairman Joe Barton, Texas Fred Upton, Michigan James C. Greenwood, Pennsylvania Nathan Deal, Georgia Richard Burr, North Carolina Ed Whitfield, Kentucky Greg Ganske, Iowa Charlie Norwood, Georgia, Vice Chairman Barbara Cubin, Wyoming Heather Wilson, New Mexico John B. Shadegg, Arizona Charles W. Chip Pickering, Mississippi Ed Bryant, Tennessee Robert L. Ehrlich, Jr., Maryland Steve Buyer, Indiana Joseph R. Pitts, Pennsylvania W.J. Billy Tauzin, Louisiana Sherrod Brown, Ohio, Ranking Member Henry A. Waxman, California Ted Strickland, Ohio Tom Barrett, Wisconsin Lois Capps, California Ralph M. Hall, Texas Edolphus Towns, New York Frank Pallone, Jr., New Jersey Peter Deutsch, Florida Anna G. Eshoo, California Bart Stupak, Michigan Eliot L. Engel, New York Albert R. Wynn, Maryland Gene Green, Texas John D. Dingell, Michigan Senate Committee on Health, Education, Labor, and Pensions: Edward M. Kennedy, MA, Chairman Christopher Dodd, CT Tom Harkin, IA Barbara Mikulski, MD James Jeffords, VT Jeff Bingaman, NM Paul Wellstone, MN Patty Murray, WA Jack Reed, RI John Edwards, NC Hillary Clinton, NY Judd Gregg, NH, Ranking Member Bill Frist, TN Mike Enzi, WY Tim Hutchinson, AR John Warner, VA Christopher Bond, MO Pat Roberts, KS Susan Collins, ME Jeff Sessions, AL Mike DeWine, OH Senate Committee on Health, Education, Labor, and Pensions Subcommittee on Public Health: Edward M. Kennedy, MA, Chairman Tom Harkin, IA Barbara Mikulski, MD James Jeffords, VT Jeff Bingaman, NM Paul Wellstone, MN Jack Reed, RI John Edwards, NC Hillary Clinton, NY Judd Gregg, NH, Bill Frist, TN Michael Enzi, WY Tim Hutchinson, AR Christopher Bond, MO Pat Roberts, KS Susan Collins, ME Jeff Sessions, AL