RussHunt

I agree that levels of sensitivity is a significant and highly variable issue. But, that is not what I am talking about here. What I am questioning is, how is it that a crumb/bit/molecular chain of proteins manage to cling to a surface like tupperware, wood, or steel blade through a wash cycle or hand washing with a clean wash rag or sponge but then release...

I certainly understand the risk of cross contamination that might result in situations like cutting fruit on a cutting board where bread has recently been sliced. But, I am not sure I see how gluten on, for example, scratched up Tupperware, can cling so tenaciously as to resist the dishwasher but then easily move to some otherwise gluten free food. Has...