"You should give your body a few months to actually heal before trying those "gluten free" labeled items off the shelf. They can leave a 100% gluten free facility and then be cross contaminated during shipping, handling, and shelving in the stores."
Sunny, according to that statement, ANYTHING can be cross-contaminated during shipping, handling, and selving in the store. If a product is wrapped that is very unlikely. Fresh fruits and vegetables on the other hand are not wrapped. But we wash them before eating them whether we are gluten-free or not so we aren't eating dirt and pesticides, so those aren't a problem either.
It's a good idea (again, whether we are gluten-free or not) to wash the tops of cans before we open them so we don't get possible flour dust, regular dust, or germs in our food.
The 20 PPM or less standard for gluten-free labeling does not mean there are 20PPM. It says, "OR LESS". Some things have NO PPM. But most celiacs can tolerate 20 PPM or less so that is the standard they use. Things that have the CERTIFIED gluten-free label are often tested down to 5 or 10 PPM, but because they ARE tested, they are perfectly safe. You don't even need to read the ingredients on them.
One other thing Veronica, once you start eating processed foods again that DON'T have a gluten-free label, it is vital that you read every label, every time. Companies change ingredients often depending on price and availability. Something you bought last week that didn't contain gluten might contain it this week.