I think high sulfur foods mainly seek to mobilise available mercury, rather than chelate it. Perhaps it displaces it because if mercury is sitting in a place where a sulfur compound should be, then this might disrupt the mercury by the sulfur competing with a binding site. Could be a good thing, but done in excess can really make you feel ill if too much of a good thing is used and too much mercury gets stirred around in the process.

If you can handle it? That's great. Sulfur foods are very healthy. You'll know by your own reactions. Sulfur foods do have an affinity for mercury, becuase they have a thiol group which enables them to move metals. But the grip is not strong enough to really hold on tight enough, so usually the mercury gets stirred and then dropped again.

This is why some people have reaction to selenium, because selenium competes with mercury and can displace it. So this might also cause some stirring up, but selenium also helps protect against mercury and may be helpful. Some people find they can't tolerate it, which might indicate really high levels of mercury (or yeast?) and may need to start with a lower dose and probably the form of selenium that is better tolerated like selenomethionine, rather than sodium selenate.

Even certain minerals taken may seem to cause a detox reactioins, because again mercury sits in so many areas where these nutrients should be, that replacing them causes mercury to be disrupted, but again this disrupted mercury is then left free floating and going elsewhere.

This is why it is necessary to use a chelating agent that has 2 thiols like DMSA, ALA, DMPS etc. They have a tight enough grip on mercury to be classified as true chelating agents, rather than just mobilising agents like sulfur foods/supplements.

But they too usually need to be taken in a certain way to keep the chelating process more consistant, even and safer. Detox reactions are usually not avoidable with either, but can be lessened if it's done right.

These are things that I have read over the years and had personal and often painful experiences with. I do believe that sulfur foods at that time most definitely did stir up the metals and with the crying and salivating that woudl take place with me anytime metal got moved or stirred, some of course would have come out. But the reactioins were too extreme for me to continue doing. I had to keep taking breaks until I realised I could take a proper chelating agent and do it in a safe manner to avoid these reactions.

But if you get a really bad reaction to sulfur? Then lessen it. THe more mercury that is out of you, the less these things will become a problem. Yeast is also involved, because in all this, candida can flare up too which doesn't help.

Some people do very well on chlorella, some do badly. It is a case of trying things out for yourself, but not to the point where you take a huge dose of it.

Basically there are mobilising agents and chelating agents. If you do well on sulfur? continue consuming it. If you get reactions? Just go easy until enough mercury is gone to where you can increase your sulfur foods again. If the sulfur is stirring up some mercury in you, a little might come out in the process but I don't know if it's a significant amount depending on how much your body is able to excrete what's been stirred up.