Renegade, this is the exact reason I will never be diagnosed by a doctor until the day they invent another way to test. I seem to be super sensitive and can become incapacitated for 3 weeks just from something supposedly naturally gluten free (e.g. plain raw cashews, beans, rice...) that was packed in the same factory as gluten.......my own diagnosis is plenty enough!!
I read about how some people feel nauseous for days from the tinniest cross-contamination so I wonder how some people who been off gluten for a while can manage a gluten challenge for a few days, wouldn't eating actual pure gluten make you feel very ill instantly and thus preventing you eating any other bite of gluten for days?
Or maybe it's because I read stories of too many sensitive people which seem to be the norm on this forum?