I normally answer alot of questions on here based on Andys recommendations. Alot of people around have different protocols but I have chosen to use his based on his background. I took some garlic (fresh) on some bruscetta the other day enough to sting my mouth. How sulfury is garlic? Because I felt ridculous after I did this. Spining, sick to my stomach, wierd thoughts etc. Is this likely? I have not found a source that compares amouts of sulfur per food. I know where to find what sulfur foods are but, does a clove of garlic have like 100 times the amount of sulfur then brockali? (sp)? I gotta know curiousity is getting to me.

See ya