Guest guest Posted August 1, 2008 Report Share Posted August 1, 2008 AAAAAAAAAA.... Thank you thank you THANK YOU. I'm convinced the more I read about this that that is the problem. More in raw foods than cooked foods....everything that caused an anaphylactic reaction in my life is high in salicylates. I naturally gravitated to a low salicylate diet on my own and when I moved into my rig last year (have been traveling all year) I started adding in all sorts of things I didn't eat before, like the packaged au jus for the french dips etc...frozen lasagne...Wow. W-o-w. You had to retype the post but you changed a life. No words for how grateful I am. And to know this before doing any more chelation is *huge*. I was reacting to these as early as five years old, I know that much, so anyone who knows how this relates to mercury toxicity, I'd love to know more. I had no health problems before age five. I'm wondering if removing the mercury will help with this. ? Big day for me. BIG. Thank you SO much. Jen Quote Link to comment Share on other sites More sharing options...
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