•  Summary 
 
•  Actions 
 
•  Committee Votes 
 
•  Floor Votes 
 
•  Memo 
 
•  Text 

A06851 Summary:

A06851 Memo:

NEW YORK STATE ASSEMBLY
MEMORANDUM IN SUPPORT OF LEGISLATION
 submitted in accordance with Assembly Rule III, Sec 1(f)



 
BILL NUMBER: A6851
 
SPONSOR: Crespo

 
TITLE OF BILL:  An act to establish a pilot program related to making
the gluten content of food available at certain state owned, operated,
or leased cafeterias; and providing for the repeal of such provisions
upon expiration thereof
 
 
PURPOSE: Establishes a pilot program related to making the gluten
content of food available at certain state owned, operated, or leased
cafeterias
 
 
SUMMARY OF SPECIFIC PROVISIONS: Section 1.  Notwithstanding any other
provision of law to the contrary, the commissioner of the Office of

General Services shall identify four state owned buildings, facilities,
or complexes where food and beverages are offered for sale to the gener-
al public or government employees in a cafeteria setting which are oper-
ated or leased by the state, for inclusion in a gluten content pilot
program. One state owned building, facility, or complex for such pilot
program shall be located in each of the following cities: Albany,
Buffalo, Syracuse, and New York City. The commissioner shall ensure that
such the cafeterias contained within the identified buildings, facili-
ties, or complexes have an employee available during the hours of opera-
tion that can accurately identify upon request whether a food or bever-
age item offered is gluten-free.
 
For the purposes of this section, the term "gluten-free" shall include
food or beverage that is consistent with the Food and Drug Adminis-
tration's final rule to define the term "gluten-free" for voluntary use
in the labeling of food.
 

Section 2. This act shall take effect on the 180th day after it shall
have become a law.
 
 
JUSTIFICATION: This bill will give notice of gluten content in
selected cafeterias owned, leased or operated by the state via the
establishment of a pilot program by the commissioner of the Office of
General Services. The reason to establish this pilot program is to help
consumers who are gluten intolerant identify foods that can make them
sick.
 
Gluten It's a protein that can cause problems. Gluten is the major
protein found in some grains. It is present in all forms of wheat
(bulgur, durum, semolina, spelt, farro and more) as well as in barley,
rye and triticale (a wheat-rye cross). But gluten can also turn up in
unexpected places, like certain brands of chocolate, imitation crab
(suriml), deli meats, soy sauce, vitamins and even some kinds of tooth-
paste.
 
Gluten is different from protein in other grains (such as rice) and in

meat (such as steak) in that it is difficult for humans to digest
completely. It can make some people very sick.
 
As a society, we are in a state of "gluten overload," and millions of
people of all ages and all walks of life are suffering as a result of a
condition that was recognized only a few years ago, called gluten sensi-
tivity.
 
 
When people with gluten sensitivity eat foods containing gluten, it
triggers unpleasant symptoms: stomach pains, bloat, heartburn, joint
pains, headache, skin rashes, fatigue, insomnia, and brain fog to name
some of the most common.
 
The following symptoms are best viewed as one big picture; alone, they
may not be strong indicators of a gluten problem but in combination may
be a sign that gluten is causing the body to attack itself:
 
1. Gastrointestinal problems
 
2. Malabsorption of vitamins
 
3. Skin rash
 
4. Migraines
 
5. Joint pain
 
6. Lactose intolerance
 
7. Chronic fatigue
 
8. Fibromyalgia
 
 

LEGISLATIVE HISTORY: 2011-12: S.1124 - Referred to Health, 2010:
S.7460 Referred to Health A7627A of 2013 died in Assembly Ways and
Means, died in Senate Finance
 
 
FISCAL IMPLICATIONS: Minimal.
 
 
EFFECTIVE DATE: This act shall take effect on the 180th day after it
shall have become a law, and shall be deemed to expire and be repealed
three years after it shall have become law.