Sulfur problems relieved during rounds?

[Guest guest]

For anyone out there with mercury toxicity and sulfur food

sensitivity, do you find that sulfur sensitivity diminishes or becomes

insignificant during a round of chelation?

The theory would be that, since you're chelating, any mercury " stirred

up " by the high sulfur foods would be rescued (so to speak) by the

chelator(s) (ALA, DMSA, DMPS), thus preventing (or at least

minimizing) redistribution effects due to sulfur.

Not sure if this theory is valid, but it seems logical.

Dave: have you tried sulfur foods during your massive 15-day chelation

rounds, to see if the ALA helps reduce sulfur-induced mercury pinball?

Thanks,

Darren