Cross contamination issue
I’m trying to understand the cross contamination issue. I have not been diagnosed but I know I am gluten sensitive for sure. All I have to do is eat gluten to know that. Anyway, it’s hard for me the wrap my head around the idea that a bun touching something is a bad thing. I understand if you get vomiting and diarrhea from it. That makes sense. However, if it takes only a speck to get glutened, why does a doctor want you to eat like 3 or 4 pieces of bread a day for weeks for a blood test? (Are they trying to thin the population?? 🙁 ) What happens with a speck of gluten and why can’t that be read with a test? Is a speck as bad as a whole piece of bread? Why or why not? Any clarification would be appreciated!