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In a posting dated Wed, 2 Jun 2004, A S Levario, in reference to the Food
Labeling proposal under consideration in the House, stated that the "Food
Manufacturers" are "scrambling to weaken the bill ...."  That's a pretty broad swipe
at the food industry and leads to several immediate questions.

Which food manufacturers?  All?  Some?  No manufacturer is given a specific
name?  All are nameless?  All are condemned?  Are all really involved?

Is it a food manufacturers Association?  More than one Association?  Who
belongs to the Association or Associations?  All are nameless?  All are condemned?
 Are all really involved?

What are the food manufacturers objections to the bill?  Why are the
objections  so bad?  Have discussions been established with the objectors?  Is a
compromise being pursued?

Such broad brush statements do not communicate or educate.  They simply raise
unanswered questions and hope that the readers answer with whatever
assumptions the readers wish to have.  Please, present the facts-who, what , where and
why -or readers are apt to make inaccurate assumptions.

Also, after re-reading the bill itself, I wonder what value section 6. is to
those in the United States with celiac disease?  After enactment of the bill
there will be a four year wait for a definition of gluten-free.  And then what?
 Will we have the confusion of the current United Kingdom's four definitions
of gluten-free?  Or will it be the stalled Codex Alimentarius proposal for two
definitions of gluten-free? (That's right, two.  The proposal moves only
"NATURALLY gluten-free products" down to 20 ppm and leaves "gluten-free in
processing" products at the current 200 ppm level.)  What level of confusion will
result from this proposed legislation?

I also wonder what individual, group or organization in the celiac community
is the architect of section 6?  Why haven't they made themselves known?  Why
haven't they espoused the virtues of section 6?  Here we have a proposed bill
to add legally defined confusion into the celiac community and nobody takes
credit for it or explains it to the celiac community?  Then why should the celiac
community be supporting its passage?

My personal guideline is KISS - Keep It Simple Sully.  Wheat, barley, rye and
oats (W-bro) are specific ingredients toxic to those with celiac disease.
Gluten is a non-specific component of W-bro as well as of corn, rice and other
items.  So why not just add three little words to the bill - barley, rye and
oats - and no one from anywhere in the world with celiac disease has to worry
about a food product in the United States.  Just pick up the product and read
the ingredients portion of the label and there it is - wheat, barley, rye and
oats.  Isn't that simple?

Tom Sullivan

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