What to do about Sulphur food sensitivity?

[Guest guest]

I have just discovered I am sensitive to Sulphur foods, to which I will

now furiously avoid, but what does this mean and what should I do,

apart from avoid them?

I am half way through amalgam removal and I plan to start chelating 4

days after last removal as per Andy's protocol. So probably in 6-8

weeks or so.

Andy's book, page 111, talks about " Plasma Taurin levels " and getting

tested/supplimenation for that, but can someone point me in the right

direction to research into why and what to do about this sensitivity to

sulphur foods.

I'm English so I spell sulphur the English way.

Sunshine