FDA Wants to Hear From You About Gluten-free Labeling

Thanks to 1in133.org, a group of folks who built a giant cake for Congress in May of this year, the celiac community and other great organizations, The Food and Drug Administration (FDA) has re-opened the comment period for the proposed rule on the "gluten-free" labeling of foods.  This rule was originally published in 2007, but nothing has been done about it (i.e., no laws have actually been passed).  How important is this?  Very.  As the gluten-free community grows, so does the marketing of so-called "gluten-free" products.  Currently, it is up to each company to set their own standards.   Some are doing a really good job.  They go above and beyond the FDA proposed requirements of 20 ppm of gluten allowed in products after testing.  Others, however, are not. Those who have Celiac Disease or gluten allergies cannot tolerate even a trace of wheat, rye, barley or other products derived from gluten-containing grains (like soy sauce or some anti-caking agents, etc.).  We need proper labeling so that Tender Foodies in the U.S. can be sure that gluten-free labled products are being processed properly.  Gluten-free labeling could also influence the laws around other allergen labeling as well.  As the gluten-free community, and as the Tender Foodie community as a whole has grown, we have also learned.  Lend your experience and voice to this bill.  Do you think it should be more strict?  Have you had experiences with reactions to foods labeled "gluten-free"?  Do you think it is a good rule as is?  Are you super happy that this proposal is resurfacing?  Let them know.  Those with Celiac Disease comprise 1% of the population, or  1 in 133 people.  The gluten intolerance community (those with sensitivities to gluten) is expected to be around 18 million people.  Add those with a true gluten allergy, and you have a large group of folks that need to know if gluten is in their food.  If you are one of them.  Let the FDA know what you want to have happen.

Go to www.regulations.gov between now and October 3, 2011.  The docket number is FDA-2005-N-0404.

Let Them Eat (a Really Big) Gluten-free Cake! For Congress on May 4.

A Really Big Cake

Do you know what defines a gluten-free product?  Well, neither does our FDA.  In 2004 Congress gave the FDA a mandate to finalize this definition by 2008 to protect the millions of people who have celiac disease or who are allergic to gluten.  That's like, seven years, dudes. 

The Washington Post reports that some companies "might fail to test their products or might allow small amounts of gluten but still label their foods as gluten-free."  People with celiac and with serious allergies cannot tolerate one crumb.  This type of sloppiness and ignorance can make customers in this $2.6 billion dollar market very ill, hospitalized or contract other health problems like other autoimmune disorders, osteoporosis, infertility, neurological conditions and, in rare cases, cancer. 

While Tender Foodies can benefit from more manufacturers in the allergen-free marketplace, "Gluten-free" is not a marketing tactic.

So to tempt our authorities into doing their job, some gluten-free experts are making a really big cake in Washington, D.C.  to let our legislator know that this is a really big deal.  How big is the cake?  We'll have to wait for the videos.  If it's chocolate, I might hop a plane tomorrow.

Gluten Labeling - A Really Big Deal

So, you might ask, how big of a deal is this, anyway? 

Food allergies & intolerance, and their diagnoses, are escalating at a surprising rate.  In 2002, a study shows that there are 12 million people in the United States alone who have some type of food allergy (that's 1 in 25 people).  Three million more have celiac disease.   A recent article in the Wall Street Journal reports on gluten study done in March, 2011.  It states that celiac disease "is rising sharply".  There are four times more people today with celiac disease than there were 50 years ago.  That's 1 in 133 people.  Even people in their 70's who have safely eaten gluten their entire lives are being diagnosed with celiac disease for the first time.  The University of Maryland School of Medicine (they did the study in March 2011) believes there are 18 million people with gluten sensitivities.  Gluten sensitivity or intolerance can manifest with over 100 symptoms, including depression, anxiety, bloating, brain fog, swollen joints, nutrition deficiencies. . .

Chew on This

•  75% of our human immune system lies in the intestines.  Our food matters.
• FAAN states that there are 300,000 ambulatory care visits per year for children, because of food allergies.
• In 2008, Fox News reported 50,000 emergency room visits per year (overall)
• in 2010, Aol Health reported that emergency room visits jumped to 200,000 (overall)

So on May 4, 2011, this really cool event in response to an important part of the growing food allergy problem.  A group of talented and enterprising folks are gathering in Washington, D.C. to lobby for laws that require gluten be declared on food labels. 

Click here to see the cake builders!

Excerpts from the Wall Street Journal article from March 15, 2011

"Patients have been told if it wasn't celiac disease, it wasn't anything. It was all in their heads," says Cynthia Kupper, executive director of the nonprofit Gluten Intolerance Group of North America"

"For the first time, we have scientific evidence that indeed, gluten sensitivity not only exists, but is very different from celiac disease," says lead author Alessio Fasano, medical director of the University of Maryland's Center for Celiac Research.

"People aren't born with this. Something triggers it and with this dramatic rise in all ages, it must be something pervasive in the environment," says Joseph A. Murray, a gastroenterologist at the Mayo Clinic in Rochester, Minn. One possible culprit: agricultural changes to wheat that have boosted its protein content."

 Full article

The Day's Events

11:00 a.m - 4:30 - Cake Building (all are welcome)
We are developing opportunities to brief staffers on Capitol Hill and meet with individual Congressional Representatives - watch for details.

5 p.m. - 8:30 - VIP Reception (donors & invited guests)
With distinguished speakers, including Dr. Alessio Fasano
Finger Foods by chef extraordinaire Aaron Flores and local restaurants serving gluten-free menu items
(Everyone is welcome, donations kindly requested. Please RSVP to Info@1in133.org First 300 attendees receive a "swag bag" full of gluten-free magazines and goodies provided by our sponsors)

All Day - Individuals are encouraged to make appointments with their Representative and Senators to discuss the need for gluten-free labeling standards. Not sure how to do this?  See "Coming to the Summit".