Question Number 12b - Comments about the statement: The term 
	"gluten-free" should be used ONLY on products that do NOT 
	contain any wheat, barley, rye, oats or any of their derivatives.
	Number	12 b - Comments
	2	ALL PACKAGING NOTE   'CONTENT' OR 'NO CONTENT'
	5	I was once told in a "Wild Oats" store in Colorado that "gluten-free" could be a certain low percentage of gluten might be in the food.  They did not
	 understand why this concerned me!
	6	if products contained Any Wheat, Barley, Rye, or Oats They wouln't BE GLUTEN FREE
	8	Gliadin is also present in other items? -
	10	This should be used for foods and Health & Beauty items.
	15	Labels need to be more specific, as some ingredients are questionable.  "Gluten free" a must on all labels.
	22	Celiacs need a clear, sure fire way to know that manufactured products are guaranteed safe for them.
	28	I appreciate the new labling with "contains wheat" in bold letters.
	35	Read all labels - sometimes gluten is hidden
	36	I currently have eyelid parasites - stubborn!
	37	Some people tolerate oats
	39	Thanks for your good info
	46	My sister also is affected by Gluten.   My son died last year from T-cell Lymphoma Attributed to Gluten
	50	"An inch & a mile".  No leeway.
	54	IF I DON'T KNOW THE CONTENTS - I DON'T EAT IT
	55	Note:  I eat foods (bottled sauces & spices) with distilled vinegar and consume cistilled spirits (clear) without difficulty.
Tuesday, June 14, 2005	Celiac Sprue Association Membership Survey 2005 from Lifeline, Vol. XXV, No. 	Page 1 of 20
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	Number	12 b - Comments
	56	Term "gluten-free" should be on all pills, medications, foods and other (shampoo, make-up - tooth past etc.  EVERYTHING
	61	Should also be used on products with gluten additives & other than grains
	63	and run on a didicated lin or otherwise noted.
	64	MANY MORE COMPANIES NEES TO LABEL PRODUCTS RE. GLUTEN
	65	? - Aren't oats now connsidered GF?
	70	Oats are not a problem
	77	I have to look deeper than gluten-free;  I cannot tolerate distilled vinegar, flavorings, etc.
	83	Some so-called "gluten free" products contain oats.  So I MUST read all labels.  See comment.  
	Comment - I stopped eating oats and whole wheat cereals & breads, probably about 4 - 5 years before I was diagnosed because they caused 
	bloating and loose stools.  It was embarassing to dicuss with physicians at that time.  Thank God I lost my shyness!
	86	A legal standard for the term "gluten free" is needed.  I have already been misinformed by a manufacturer claiming their dextrin-containing product
	 was "definitely gluten free."
	88	After 50 yrs. With this disease , it is still hard to know many foods containing gluten.
	91	They should list on all foods - whether gluten free or not
	92	At my age of 90 I can't remember all the dates
	97	Modified foood starchoften has gluten in it.  Sometimes fat free food causes discomfort.
	102	we need to drop disguises, & euphemisms
	104	Thank you for your help
	106	waitresses should be alert to "gluten-free"
	109	10. I did try some steel-cut oats made in a factory dedicated only to oats about 1 yr. Ago.  Did not have diarrhea, but did get dizzy and 
	lightheaded.  Tried it one more time w/same results; so I have not eaten oats since.
	110	Think all ingredient lists should be exactly specific.  Think ALL PRODUCTS should be specific
	120	and not manufactured in a plant that also processes wheat!
Tuesday, June 14, 2005	Celiac Sprue Association Membership Survey 2005 from Lifeline, Vol. XXV, No. 	Page 2 of 20
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	Number	12 b - Comments
	121	At the present time there is no test for "zero" gluten.  So designation of zero gluten free is not reasonable.
	123	also NO cross contamination
	126	WHEN WILL OATS BE UNIVERSALLY TAKEN OFF FORBIDDES LIST?
	128	Please stress the importance of this.
	134	many of the condiments are taboo.
	138	Having DH I am extremely careful what I eat
	141	Probably, because who knows origin of oats?   I was recently endoscoped,  normal exam  with intact villi,  I eat McCamm's oats about 1 - 2x/wk.
	143	I try no matter where I am to eat Gluten free foods.  If I do get some it would be most likely cross contamination in restaurants.  I am careful 
	wherever I eat outside & inside my home.
	144	It is SUCH a thrill to see a product in a supermarket marked "gluten-free"
	145	Foods & products that do not contain any wheat rye barley or oats
	148	DON'T KNOW IF OATS SHOULD BE INCLUDED
	150	Modified starch" should be more specigic.
	156	CHEERS TO "TRADER JO"
	158	I'M NOT SURE WHAT ALL THOSE DERIVERATIVES ARE.
	159	do cot contain any "measureable" WBRO
	165	THANK YOU!
	167	malt & dextrin should be eliminated, too
	169	as stated in no. 12
	171	I don't think Buckwheat whould be allowed.
	173	PLEASE SEND COUPONS OR FREE STUFF!
Tuesday, June 14, 2005	Celiac Sprue Association Membership Survey 2005 from Lifeline, Vol. XXV, No. 	Page 3 of 20
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	Number	12 b - Comments
	177	If oats can be proven uncontaminated, they could be labelled gluten-free
	191	The food labeling needs improvement.
	196	Should also state containers used w/other products (some are listing)
	199	OR MANUFACTURED ON TMACHINERY THAT ALSO MAKES WHEAT PRODUCTS.
	203	100% - I have so much trouble with RX antobiotics, trying to find a blood pressure medicine & eating out is almost always an awful experience & 
	next day miserable
	204	Would like the word modified food starch, BE MORE SPECIFIC
	205	I feel strongly about this
	207	"modified food starch" labeling is ________! [could not read]
	208	any foods without wheat, barley, rye, oats.  My wife and I read thes booklet completely - We read the research-
	209	guessing canbe hazardous to your health
	210	Why would gluten free be on something if it contained gluten?
	213	There are sulfites and artificial colorings, etc that should be considered
	214	Personally I would like to have quinoa, teff, spelt, and other grains included, but I realize that not everyone has my extreme intolerances.
	217	What is the point otherwise?
	218	STOP LABELING "LESS THAN 2% MODIFIED FOOD STARCH"  ANY IS ALL.  BIG PROBLEM W/VINEGAR - ALMOST ALL NOW USED IS 
	"DISTILLED"
	223	Eat to live - not live to eat.
	225	But - not so if produced in non gluten free surroundings
	226	Oats may be an exception for some
	228	And are manufactured in a GF facility
	231	I hope the results of this survey will be published in a future edition of Lifeline.
Tuesday, June 14, 2005	Celiac Sprue Association Membership Survey 2005 from Lifeline, Vol. XXV, No. 	Page 4 of 20
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	Number	12 b - Comments
	235	I feel more comfortable when I see "gluten-free" on the label.
	240	Should also say if product processed in place where non-gluten free product s are processed.
	244	Each celiac seems to have their own threshold of sensitivity.  "Gluten-Free" should protect the MOST sensitive.
	245	I have the most trouble with cosmetics & perfumes
	255	If only ALL products would specify gluten or "gluten-free"!
	256	I recently bought "wheat free" cereal bars and only noticed after that it contained barley flour which was annoying
	257	Van Frozen Gluten-Free waffles have made me sick twice, 1 year apart.
	261	My 17 y.o. son also has Down Syndrome.  He follows the diet faithfully.  He also has multiple autoimmune disorders.
	272	Need better labeling on what indrediants are made from.
	274	I prefer just "wheat, barley, rye."
	278	The better labels specify which grains and derivatives are not in product,  some "GF" labels also refer to corn or other safe grains
	282	Considering Oats if clean
	283	always tested negative until Dr. Kenneth Fine's lab dignosed
	285	or the possibility of cross contamination
	289	Omit oats from above list.
	290	"0" amt of gluten in the food product.
	291	Need more into on preservatives & additives that are not easily known.
	292	Nothing is totally free.
	294	UNSURE ABOUT OATS
	295	[survey was badly torn in mail - much of the answer to this question was missing.]
Tuesday, June 14, 2005	Celiac Sprue Association Membership Survey 2005 from Lifeline, Vol. XXV, No. 	Page 5 of 20
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	Number	12 b - Comments
	296	and the manufacturer should test the products for contamination.
	298	"any" is the key term here - stick to zero tolerance policy
	299	By the way - I never got pregnanta, but I never pursued why.  Having potatoes at a restaurant meal will often coat my stomach enough so that 
	unkonwn offenders don't hurt me.
	300	NO WROB any form ot amount verified by explicit ingredient listing on products
	302	AND MALT?  MUST BE CLEARLY LABELED WITH STIFF PENALTIRS OTHER WISE.
	304	should be used only w/wheat, barley, & rye
	314	Ther new food labeling bill passed by Congress should have included foods w/gluten
	323	I'm still new at this and still not sure about what is causing occassional symptoms.
	324	if it says "gluten-free" I shouldn't have it to read the ingredients - but I still do
	325	Perhaps this strict definition will change processing of oats in this country.
	326	FDA needs to require better labeling!
	334	In just 1+ years since diagnosis, I've seen a tremendous change in food labeling.  Everyone seems more aware, not just celiacs.
	336	some celiacs cannot tolerate other grains.  Ideally - ALL ingredients will be listed - in plain English!  Not scientific terms!
	340	The diet is not unreasonable, why bother to tempt fate & eat things that would make me sick?  However, I'm not a teenager, it must be difficult for 
	them.
	341	I hope no gluten in product - I can't say it's always "verifiable".
	345	All labels must be read.  Many are not completely accurate.
	347	If labeled "wheat free", but does not say "gluten free", I question the product.
	348	this would be very helpful
	349	used when oats are contaminated w/wheat?  I believe results continue for contradictory or inconclusive.
	353	NO WBRO - no exceptions
Tuesday, June 14, 2005	Celiac Sprue Association Membership Survey 2005 from Lifeline, Vol. XXV, No. 	Page 6 of 20
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	Number	12 b - Comments
	356	This would be valuabel information
	357	The user should have the option of risk; NOT the producer.
	365	Dr. Alessio Fasano recommended to the FDA that their definition of GLUTEN-FREE be 20 ppm (TWENTY parts per million) as THE MAXIMUM 
	Threshold for GLUTEN in GF foods - NOT 200 ppm as some standards are.  He told us this in a lecture on 5 March 2005.
	369	I call 800 numbers when in doubt
	372	We take enough chances as it is
	376	Thank you for the information you give.
	382	I still have questions about products manufactured in facility that manufactures products containing gluten, because of possible cross 
	contamination, but have used some of these & restaurants & homes are the same when someone else prepares food
	384	Isn't that what "Truth in Labeling" means??
	388	NO WHEAT BARLEY RYE OATS OR DERIVATIVES
	390	But also must state NO cross contamination in processing or packaging
	391	I am careful about products that say "Does not contain wheat", generaly the product will be processed in a wheat processing place.
	393	Where else would you put it??  All foods not WHOLE should be labeled
	396	until oat processing in US is GF
	404	GF should mean - NO gluten
	406	IT WOULD BE HELPFUL IF ALL PRODUCTS WERE LABLED ONE WAY OF THE OTHER.  I.E.: 'GLUTEN FREE' OR 'CONTAINS GLUTEN'!
	414	I feel oats are okay
	416	gluten - free - should - mean - what  - it - says
	417	IF IT IS GLUTEN-FREE IT SHOULD BE GLUTEN-FREE
	422	.03 can still affect some people
	425	How about medicines, cosemetics, etc.?
Tuesday, June 14, 2005	Celiac Sprue Association Membership Survey 2005 from Lifeline, Vol. XXV, No. 	Page 7 of 20
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	Number	12 b - Comments
	428	Some items have the same effect as Gluten - example - Rape Seed.  ("Gluten Free" Product had Buckwheat in it.)
	434	I sense that there is considerable controversy re: oats.  We certainly need to keep working on these issues with an open mind.
	436	alternative terms for starches
	437	I wish labels were more specigic - (modified food starch - tell me WHICH starch!)
	438	Issue with oats.  I understand it is still ok.
	442	GLUTEN FREE
	443	The hidden gluten in (derivatives) ingred. Is hardest to moniter
	445	There should be levels, such as contamination
	446	ALSO HAVE INTERSTITAL CYSTITIS
	449	Should be listed on all products that are gluten-free
	450	If ther is a chance of contamination from a grain - machines not designated for one particular product.
	451	your newsletter was all the help I had for a long time.  It has been so great when I needed better understanding of this disease.
	453	Pharmacists have trouble with this statement.
	454	This should include any possibility of cross-contamination
	455	WOULD LIKE TOSEE A STANDARD ALLOWING FOR "UNCONTAMINATED" OATS.
	456	Avoid at all times - must read all labels tobe sure.
	465	No Gluten at all
	466	I EAT OATMEAL - PORRIGE) WITH NO ILL EFFECTS,  I DO NOT EAT IT ROUTINALLY BUT ENJOY NOW & THEN
	468	Eliminates wheat oats barley and rye from my diet
	470	also no cross contamination
Tuesday, June 14, 2005	Celiac Sprue Association Membership Survey 2005 from Lifeline, Vol. XXV, No. 	Page 8 of 20
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	Number	12 b - Comments
	471	Example;  would help to eliminate products with HVP, HPP or modified food starch that does not provide the source.
	475	Products not containing any form of grain or by product harmful to people with Celiac Sprue.
	484	MY LIFE
	GLUTEN TO ME IS POISON
	485	Most Recipes - gluten-free - contain lactose!!
	492	also, GF should mean product hasn't been in contact or on a line with gluten products.
	495	I think thry should use term "gluten-free" ONLY when made in a gluten free facdility - not just contents.
	500	it is just as helpfup for a product to declate it is made with wheat, barley, etc. ingredients - it is a lot easier than reading through the ingredient 
	list.
	510	!
	511	Reaction to non-food items due to Psoriasis.  Believe Psoriasis triggered by 1988  Surgery;  CELIAC (undiagnosed) EXACERBATED BY 1998 
	SURGERY.
	517	I don't eat out very often.  Resterants are very helpful when you explain about your special diet.
	521	I am unclear about the status of oats
	523	Untill the debate over oats is resolved, "gluten Free" should only be put on things with out wheat, barley, rye & spelt.
	525	I seem OK with goats milk.
	526	should also say no contamination
	527	I'm very glad I finally heard of 
	CSA & joined
	528	My 3 yr old dau also has celiac diagnosed by biopsy at age 23 mon.  Her diet is as strict as mine, altho she doesn't have the dairy problem
	544	I found that oats was put in a lot of items when it wasx stated gluen free - oats is good or oats - but leave it out of gluten free items.
	546	when else would it be used?
	550	I AM ALREADY NOTICING "NO GLUTEN" ON MORE ITEMS IN THE GROCERY STORE.
	552	It should also refer to cross contamination!
Tuesday, June 14, 2005	Celiac Sprue Association Membership Survey 2005 from Lifeline, Vol. XXV, No. 	Page 9 of 20
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	Number	12 b - Comments
	560	when diagnosed my doctor told me of CSA.  You have been a wonderful helper. Thank you-
	563	And should be free from cross-contamination
	566	I thought all products marked "gluten free" WERE really G-F!
	573	All products should reveal this info.
	575	agree STRONGLY.  Gluten-free should only be used for COMPLETE gluten-free.
	581	WHY WOULD YOU QUESTION THE TIME HONORED DESIGNATION?
	587	Don't know enough to wnswer.  Research not there yet!
	595	"Modified food starch" should specify whick kinds
	597	I do eat puffed rice - and Crunch 'Ems who are made in places where other cereals are made.
	598	There may be other substances that are not gluten free in the product.
	600	After diagnosis, I saw a dietician who looked IN HER "BOOK" to see what I could or could not eat. At a McDONALDS, the counter girl's Mom had
	 Celiac, whe sent me pages of recipes, & help. I contacted women in So. Calif. & learned bout "Celiacs Helping Celiac & the CSA. Thanks! Now 
	my granddaughter is a Celiac.
	602	Is O.K. to use term "gluten free" untill research shows that something else causes the same symptoms, e.g. "gliadin". Then perhaps the 
	definition should be altered to remain comsumer friendlly or meaningful.
	603	I don't think there should be any variance.
	605	We need more help to identify these gluten in food
	606	Have never intentially challenged myself, inadvertant mistakes, regardless of the intensity of the reaction. Keeps my true to my diet.
	608	Not much chance with the Canadian & Europeans are allowing small amounts of gluten.
	609	AND UNKNOWN BY PRODUCTS SUCH AS VINEGAR
	610	Also, more details on preservatives used.
	614	I look forward to the day when all "starches" will be identified on labels.
Tuesday, June 14, 2005	Celiac Sprue Association Membership Survey 2005 from Lifeline, Vol. XXV, No. 	Page 10 of 20
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	Number	12 b - Comments
	617	Corn would be nice also
	620	GLUTEN FREE AND STILL HAVE GI PROBLEMS
	629	should be on all products if possible
	630	ALSO PRODUCED IN GLUTEN-FREE FACTORY
	631	I do not find companies always willing to give gluten-free info.
	633	"Gluten-free" and "Wheat-free" need to be clarified - "Wheat-free" is not always "gluten-free"
	637	I'm enjoying & using the new updated "new Look" to the Lifeline.
	640	Distilled products even from the sources above are gluten free.
	654	I tend to use only products containinig less than four or five ingredients listed on label.
	655	I don't consider oats to have gluten - Canadian & European Celiac groups do not include oats as a gluten carrier.
	657	I would like to see gluten free on all food items
	658	Every product should indicate whether it is or isn't
	659	questionable
	660	I've just recently discovered I can eat oatmeal
	666	ingredient should be listed individually
	673	I've been on the GF diet 15 mos. & do not feel better.
	682	if I ingest wheat by misinformation in restaurant  I have an immediate response which result in diarhea for several days.
	694	BETTER FOOD LABELING WILL BE VERY HELPFUL
	695	I react to oats to a great degree (same reaction as gluten)
	696	I like the fact that they mention it on vitamins and other medicines.  Also on many other foods.
Tuesday, June 14, 2005	Celiac Sprue Association Membership Survey 2005 from Lifeline, Vol. XXV, No. 	Page 11 of 20
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	Number	12 b - Comments
	699	I am more concerned about the specification of types of "modified food starch" and/or "vinegar"
	700	Add: spelt and quinoa to the list
	704	This would be a great help.
	709	no cross-contamination during preparation or processing.
	711	STRONGLY AGREE
	715	?
	720	"0" GLUTEN IS PROBABLY NOT POSSIBLE & INSISTANCE ON SAME MAY BACKFIRE & LIMIT FOOD PRODUCTS AVAILABLE
	722	You need to publicize gluten-free beer - now available.  That is far more important to your members than a lengthy article about the history of "teff"
	 & the town where it's being grown.
	724	anything with risk of and contamination from above
	726	my understanding is oats may be cross-contamined.
	729	it's not gluten-free if it has/contains or has been contaminated with WBRO.
	730	Very hard to be sure of most foods.
	731	on things that do not contain gluten. Maybe derivatives of these do no contain gluten?
	732	correct
	733	I have been "caught" too many times.
	735	no cross-contamination
	736	Strongly agree
	737	Deliac Sprue Asso. Should do more extensive risearch so one would have more food choices.
	738	NEED BETTER BREAKDOWN OF ADDITIVES AND PRESERVITAVES
	740	I have bee eating oats the last year.
Tuesday, June 14, 2005	Celiac Sprue Association Membership Survey 2005 from Lifeline, Vol. XXV, No. 	Page 12 of 20
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	Number	12 b - Comments
	742	It would make it easier to shop
	744	should be listed on ALL ingred.
	745	Sometimes the ingredients are GF but the product is contaminated during processing.
	746	I ONLY PURCHASE GF ITEMS FROM DEDICATED FACILITIES.
	749	ARE OATS OK?
	753	WOULD BE HIGHLY HELPFUL
	754	WISH ALL PRODUCTS INDICATE GLUTEN FREE OR IF IT CONTAINS THE ABOVE IT INDICATES THE WORD "GLUTEN" IN INGREDIENTS.
	757	wish more itens would state Gluten-free
	763	Wheat Free & GF are not the same - very confusing to "newbies"
	764	need better labeling on some products.
	774	I look for: wheat free & gluten free products.
	778	I'm negotiable on the Oat part, depending on where they are grown & how they are transported/harvested/processed. Overall I agree, but I do eat 
	Irish oats.
	781	ALL products, especially food items should say gluten free on packaging if it is glluten free
	783	That's what I've been told, is there a more thorough definition??
	784	I once ate wheat-free Paul Newman Cookies; I later found out they were not gluten-free
	786	All ingredients should be on labels especially with GF
	788	I believe there are others that have not been identified
	790	"Zero tolerance"
	792	The only exception might be oats.
	804	Please come up with a consences of Coex standard soon!
Tuesday, June 14, 2005	Celiac Sprue Association Membership Survey 2005 from Lifeline, Vol. XXV, No. 	Page 13 of 20
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	Number	12 b - Comments
	805	Have learned I am ACUTELY sensitive - including to buckwheat (cross-contamination???)
	806	The risk is too great to tolerate ANY level.
	807	Years of Celiac undiagnosed left me in life & death battle everyday for the rest of my life!
	808	It has only been 2 months and I am already tired of reading and "guessing" what the ingredients mean!
	810	The CSA should only be concerned with telling us what contains gluten - not with warning us that some people may react to this or that - which 
	may be an allergy and have nothing to do with gluten intlerance!
	812	I would like more products to lict - "gluten free"on "contains gluten."
	815	"low-gluten" is subjective & may be harmful to many celiacs. If a low-gluten threshold is established scientifically to be safe, then the definition 
	could be braidened.
	817	All my life I've had periods of stomach "distress" but never though it was caused by foods I ate!
	832	"TAKE NO CHANCES"
	834	This is very important to me!
	837	I like the additional statement (if true) to be added, SEPARATE. MADE/NOT MADE in a gluten free environment.
	838	I EAT McCANN'S OATMEAL ON OCCASION - NEVER QUAKER OATS
	842	Just as the disease itself - you either have it or you don't. the same is true of food product. Yes it has gluten or NO in between
	844	also accepted levels should be 0 parts per million of gluten NOT 20 parts per million as is acceptable now. Oats are 15 ppm and cause problems 
	so 20 ppm seems to be to high for gluten free.
	847	Oats is questionable
	850	shopping for food & grooming products could be a lot easier if everything was labeled
	855	Finding "Gluten-Free on labes is extemely helpful.
	856	GF should not be used on products that have been cross-sontaminated.
	858	I stay in healthy condition - NO cheating on diet VERY little alconol - & water aerobics & vitamins!
	859	All products should belabeled as to whether they contain or have come in contact with a gluten source.
Tuesday, June 14, 2005	Celiac Sprue Association Membership Survey 2005 from Lifeline, Vol. XXV, No. 	Page 14 of 20
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	Number	12 b - Comments
	860	I am starting to see more information on product packaging
	871	Amy's Organic Foods state gluten free then in smaller print "the product is manufactured in a facility that products foods containing wheat, milk." 
	 how con they say it's Gluten Free?
	873	I can't wait until its on packaging!
	879	You are missing other items.
	888	"wheat free" - gluten free is better
	894	What do you mean by derivatives. Derivatives that are GF (tested?) or none at all. Do you mean actual derivatives or those with ingredients that 
	may or may not be derived.
	904	Absolutely, no gluten - ever!
	905	I think I'm sensitive to more preservatives and foods which though gluten free cause gas -
	910	I was treated for painful osteoarthritis for 8 yrs. Have had no pain and take no medication (except occasional aspirin) since diagnosis
	914	no cross-contamination is sometimes difficult to ascertain
	915	"Modified Food Starch" is not helpful!!!
	917	Same as no. 12 - Only products that do not contain any wheat, barley, rye, oats or any of their derivatives.
	924	Would like to see soy included and sulphites, MSG
	930	limit to wheat, rye, barley & derivatives
	931	I STRONGLY AGREE
	933	'GLUTEN-FREE' ON LABEL MAKES ONE 
	FEEL SAFE' BUT SOMETIMES THERE COULD BE 'CATAMINATION'
	934	It would help me to sort out food products but I always read labels anyway.
	938	Please help get this thru!!!
	940	NO WBRO IN ANY FORM
	941	I think if a derivative's chemical composition has changed so as not to produce an immune response, then it is not gluten
Tuesday, June 14, 2005	Celiac Sprue Association Membership Survey 2005 from Lifeline, Vol. XXV, No. 	Page 15 of 20
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	Number	12 b - Comments
	943	spelt also contains gluten
	947	Since I was in grade school eating oatmeal made me sick. I think some prople a very sensitive to any treace of gluiten. I know many who can eat 
	oats but I don't dare. Maybe some people develop more antigens. A product containing oats to me means gluten.
	951	I don't believe Oats should be included in the above definition.
	952	I only use gluten AND wheat free - has to say both
	960	How grateful I am for the CSA's continuing fight for food labeling.
	967	Yes -
	969	or made where any of those ingredients are used in processing plant
	971	with exception of Oats
	973	Hospitals - Hotel should have staff informed of Gluten diets. Recently hospilatized but staff did not understand. I had to explain EACH meal.
	975	Love your materials - has helped me understand wht Celiac Disease is -
	977	Also should specify processed, whether or not, in a plant that is gluten-free!
	978	since oats is questionable I'd revixw the statement to exclude oats
	979	(This maybe too simple - Perhaps there is a minimum amount allowable that would cause no harm?
	982	Sometimes they say Gluten free but have malt or some other gluten ingredients
	983	I also have GI reaction to gluten so I never cheat on my GF diet!
	984	Question 9 eating out is always a problem
	992	BUT --- distilled vinegar doesn't seem to cause any problems for me
	994	It should be on all products
	995	Soesn't if apply only of those produsts NOW?
	996	I miss pickles & wish they would put GF info on those products. Are there any that I can eat?
Tuesday, June 14, 2005	Celiac Sprue Association Membership Survey 2005 from Lifeline, Vol. XXV, No. 	Page 16 of 20
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	Number	12 b - Comments
	997	Need Lactose info also. Reactions extreme.
	1001	I am under the impression that oats may be okay if they are not contaminated. Maybe I am wrong.
	1014	It should be used whenever truthfully can be applied to a product.
	1016	a small amount can be hard to ditect until it has caused a bigger problems
	1021	Should be as important as the labels about peanuts. In it's own way; we get almost as sick as they and it always takes at least 3 days if you eat 
	something wrong because of it being mislabeled.
	1025	I have varified that all my medication are gluten free.
	1028	I have several Diets - "Gluten - Free"  "Diabetic"  "Low Salt" & "Low Cholesterol"
	1032	Gluten Free should be on all products - with the rest of their ingredients - so we can see what we are eating.
	1036	I had my annual celiac physical 4-26-05.  All is well!  My tests indicate excellent health and adherence to the GF diet.
	1037	TIMES 3!!!
	1038	More companies now indicate "gluten free". Pres. Bush signed a bill that within a year "Gluten-Free" must be indicatied on food labels.
	1039	true, unless there are more that needs to be known
	1050	I'm so grateful for all the work that went on years before my dianosis that has made it so much easier for me.  I'm SO much BETTER! 100% 
	improvement
	1051	I it has gluten in it, then it should state Gluten in the Allergen statement.
	1054	works for me -
	1056	yes, people buy me food b/c it says wheat free, but still has barley, etc.
	1058	didn't know that could be anything but
	1064	I would include oats only because it so often is contaminated with other grains.
	1067	Gluten free also means also produced in a gluten free environment
	1071	It's so helpful to buy something (who cares of the price) that gives you peace of mind b/c it says "Gluten Free"
Tuesday, June 14, 2005	Celiac Sprue Association Membership Survey 2005 from Lifeline, Vol. XXV, No. 	Page 17 of 20
	1, 2005 -10,933 copies sent out

	Number	12 b - Comments
	1073	Agree Big Time - Please make this happen
	1080	Just "wheat-free" is deceptine labeling.
	1083	ingredients are in too small print
	1085	No gluten and no cross contamination by gluten.
	1087	What about cross contamination.
	1089	I sometimes see wheat free then realize it has oats, etc.
	1091	If gliddian is a derivatove - agree, if gliddian is a similar - look alike protein, needs to be listed too.
	1093	It should be on all foods, keeps the company honest of the product they are producing
	1094	I have never broken my diet - knowlingly
	1096	I question "oats" being included
	1097	Diet Difficult being of Italian descent.
	1098	AGREE - YES!
	1105	there are too many questionable ingredients
	1107	No contamination of
	1111	It would be nice not to have to check all ingredients
	1116	If it is not gluten-free, I will know in 4 hours
	1118	SO helpful when shopping
	1119	I have not tried eating oats yet but am planning on it in the future.
	1120	NEVER GIVE UP!
	1125	That is all that I know. If there is something else I would want it included.
Tuesday, June 14, 2005	Celiac Sprue Association Membership Survey 2005 from Lifeline, Vol. XXV, No. 	Page 18 of 20
	1, 2005 -10,933 copies sent out

	Number	12 b - Comments
	1126	I'VE BEEN HOSPITALIZED MANY TIMES OVER THE YEAR. I CALLED (PHONED) CSA SEVERAL YRS. AGO, GOT NO RESPONSE.
	1127	Labels should be clearer
	1128	I believe it would be easier if all products were marked, however this would probably be impossible to do.
	1134	oats might nave a liile different warning. I don't use often - but seem to have no problem.
	1137	improvement on Labels of regular foods
	1140	Tested product should be as low as possible but certainly no more than 10 PPM of gliaden & lowere possible like Kinnicsinit or a dedicated plant.
	1150	This should include trace amounts.
	1151	oats should not be included
	1154	Would appreciate support groups!
	1157	would like to see "gluten-free" on all products or some kind of insignia that identifies products that are gluten-free
	1158	something that is wheat -free is not necessarily  G-F.
	1163	we need to know if words like spices, flavorings, nodified food starch, carmel coloring etc. are gluten free!
	1165	it should be on all labers - Gluten or not.
	1171	Need more info on cereals
	1173	and are prepared in GF facilities
	1174	TOO LIMITED MAY INCLUDE GLUTEN
	1181	Accurate food labeling & careful knowledgable food preparation is VERY important to those of us with CD
	1183	when in doubt, DON'T!
	1185	assayed oats should be exempted
	1192	CODEX ALIMENTAIUS IS A GUIDE I ACCEPT, BUT WILL READ LABELS ON GF ITEMS & DECIDE FOR MYSELF.
Tuesday, June 14, 2005	Celiac Sprue Association Membership Survey 2005 from Lifeline, Vol. XXV, No. 	Page 19 of 20
	1, 2005 -10,933 copies sent out

	Number	12 b - Comments
	1200	because of other sensitivities I would need to be able to identify the other added ingrediants.
	Living my life "gluten-free" enables me to have my life to live.
Tuesday, June 14, 2005	Celiac Sprue Association Membership Survey 2005 from Lifeline, Vol. XXV, No. 	Page 20 of 20
	1, 2005 -10,933 copies sent out