Re: What is DMSA really doing to me? LONG POST

[Guest guest]

" Should I

actually try to avoid these foods, or is a little OK if I'm chelating? "

My approach was to eat what I wanted and then avoid what made me crzay.

Here's what made me really crazy:

CILANTRO - Made me really crazy. Forget about it - total mental

meltdowns - usually just about 24 hours after ingesting (the amount of

time it takes for all that freed up HG to cross the BBB and redeposit

in my brain. Also coriander (which is in all curries and many asian

food dishes - always ask. Chinese parsley is cilantro BTW.

All seafood except very small amounts of wild pacific salmon

Spirulina, Chlorella and some other green foods (most recently

Hydrilla Verticillata) all are loaded with HG unless grown in

distilled water in lab conditions.

Kale, raw garlic, raw onions, raw brocoli, radishes, raw green beans

The supplement MSM

Coffee (though I seem to tolerate it in modest amounts)

Many protein foods have relatively high sulphur (like eggs) and some

dairy and many legumes. As for onions and garlic, cooking lowers the

amount of sulphur alot. Same with the cruciferous vege's. When

chelating these foods do not bother me in moderation. when not

chelating they used to bother me alot. Now, not as much. Some of

those foods (like fish and the " green foods " add mercury to your

system. Others, like the vegetables and coffee, contain alot of

sulphur which weakly bonds with HG, just enough so that the HG is

released from body stores into the blood stream.

So eating a fish taco with fresh salsa, loaded with raw onion and raw

garlic and cilantro is a double whammy. More mercury ingested and lots

of mercury released. some people who have posted here or in other

locations have experimented with cilantro in combination with

chelators. Though hypothetical I can see how this might work (release

lots of HG with the cilantro and soak it up with the chelator, I have

not tried to do that. I do however relax my avoidance of curry and

cilantro and raw onions and garlic when I am chelating. I also

usually only eat salmon when I am chelating.

Hope that helps.

Doug

At 10 rounds DMPS 12.5 mg every 8 hours. Body weight 155.

[Guest guest]

From: frequent-dose-chelation

[mailto:frequent-dose-chelation ] On Behalf Of nhdougsimmons

>>Many protein foods have relatively high sulphur (like eggs) and some

dairy and many legumes. As for onions and garlic, cooking lowers the

amount of sulphur alot. Same with the cruciferous vege's.

HI Doug-

Can you explain how cooking lowers sulfur? I've heard this before, but it

doesn't make sense to me since sulfur is an element. Does it mean that

cooking breaks down the thiols into some other sulfur form? Anyway, I was

having a discussion about this very thing with my mom just last week, and I

guess it's still not clear to me. Any additional info on this would be

appreciated.

Thanks,

Dana B