SS, I have seen Andy's writings before, and that which you posted in particular. It's probably not a surprise to you that I don't agree with what he says. There are some points that I want to comment on.
First of all, the body uses glutathione to make mercury less toxic to the body, NOT more harmful as Andy claims. Claiming this goes simply against the basic principles that is known about glutathione and mercury. Our bodies want to bind glutathione to mercury so that it can't react further and cause damage.
Secondly, Andy fails to address the issue that glutathione is also used in the process of killing pathogens - glutathione is an important part of the immune system functionality (see the above sites I posted). Having a bad reaction to glutathione is just this - something dies, mercury is detoxed etc. (although it is still doubtful whether mercury detox causes much symptoms).
Thirdly, Andy seems to think that compounds like NAC & ALA chelate mercury directly, when they also both increase the glutathione in body (which can chelate mercury) and ALA in particular within cells. So, their chemical formula doesn't matter, if it is the glutathione that does the actual work. There is a lot of conversion going on from the stuff we eat, e.g. vit C & E also end up effectively increasing glutathione a little, and are therefore also useful.

Sulfury foods feed yeast? I haven't heard about this either, I thought eating eggs & meat is supposed to be a good anti-candida diet. At least I didn't notice any candida flareups, rather the contrary, when I ate eggs & meat. And I think many others here can agree on that.
In my opinion, if you get a bad reaction to sulfury foods, that means you still have a lot of pathogens around and you got a die-off from increasing glutathione, this doesn't necessarily mean that you fed the candida.