<<Disclaimer: Verify this information before applying it to your situation.>>
 
The Center for Science in the Public Interest, and its publication the
Nutrition Action Healthletter, which is over 25 years old (about) and has a
large circulation, has replied via e mail to me regarding  the  desire for
getting food labelling regulations improved with regard to gluten containing
ingredients. I am forwarding their reply to the list. They are in a position,
I believe, to really help in such an effort.  But they need to be  educated
and then persuaded to do so.   Please send your thoughts to them directly,
and perhaps copy me or the list? .  Amy Eliezer Syracuse NY
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From:   [log in to unmask] (Nutrition Action Healthletter)
 
Thanks for your message.  We have never investigated gluten/wheat
intolerance in any detail.  I'd welcome messages regarding the
ingredients that give sensitive people the most trouble...and thoughts on
what you would do if you were in charge of food labeling.
 
mfj
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On Fri, 23 Aug 1996
[log in to unmask] wrote:
 
Date: Fri, 23 Aug 1996 14:47:22 -0400
From: [log in to unmask]
To: [log in to unmask]
Subject: food labelling
 
About a month ago, I mailed a letter to Michael Jacobson regarding the need
to improve food ingredient labelling.  I wrote as  one of many people with
gluten, or wheat intolerance who have problems with ingredients such as
modified food starch, natural flavorings, etc. of which food manufacturers
arenot required to, nor do they specify the food origins..
 
I also posted a message on the 1400-member celiac internet newsgroup about
CSPI and their potential response to my letter.  Newsgroup members have
been inquiring about the CSPI reply.  To date there has been none.  Perhaps
email would be easier .  I could then, with your permission,  forward the reply
to the entire list.  Thank you for your attention.  Amy Eliezer  Syracuse NY
 
Nutrition Action Healthletter, CSPI
CSPI                            ||            Internet: [log in to unmask]