Hi Sergio. Let’s look on the bright side of this! Well done, you figured out what was causing the trouble, congrats. It’s very frustrating when we try so hard to help ourselves and in doing so it just makes us worse. Been there, done that, got the T-shirt. It hurts. Take care and get well soon Sergio. <img src="/ubbthreads/images/graemlins/sadblownose.gif" alt="" />

Having problems with NAC suggests that you have a problem with sulphur foods. Best way to find out if you have a sulphur problem is exclude them all for 1 week. You may feel better excluding sulphur foods, you may feel the same, you may feel worse…….
Then after a week slowly introduce a little sulphur food and see how you react. I did that by mistake, excluded all sulphur foods for 1 week, and then I drank pure juiced leeks. Man o man, did that hurt me. All I could smell for 3 days was leeks. Even now, 5 months later it makes me gag thinking of leeks……so yeah….just go slow on the re-introduction.

I carried this list around in my pocket for a couple of months. stick the list into a word doc and sort into alphabetical order makes life simple.

From the horses mouth, Andy Cutler :

“Mostly sulfury foods, a few supps.

Supps: NAC, MSM, cysteine, cystine, garlic, onion, turmeric/curcumin.

Foods:
the spice turmeric (yellow in curry) and
artichokes, jerusalem but not french
asparagus
bean curd
tofu
milk
bean sprouts
beans of all sorts
bok choy
broccoli
brussels sprouts
cabbage
carob
cauliflower
cheese of all sorts
chives
chocolate
coffee
collard
greens
cream
daikon
eggs
garlic
green beans
horseradish
jicama
kale
leeks
lentils of all sorts
milk from any animal
miso soup
onions
papaya (slightly)
peas
pineapple (slightly)
radishes
rutabaga
sauerkraut
sour cream
soy
cheese
soy milk
spinach
split peas
tempeh
Tofu
turnip
greens
whey
yeast extract”

taken from here http://health.groups.yahoo.com/group/frequent-dose-chelation/message/19354

have any of these foods given you trouble before? eggs is common, so too is onions and garlic.

Have a read of this……………………

"Glutathione is your body's natural antioxidant and mercury is an
oxidation catalyst, so mercury uses up glutathione and leads to
reduced levels.

Glutathione has a thiol group on it which mobilizes mercury and
causes the mercury to be more toxic, so increasing glutathione
levels makes whatever amount of mercury is present be MORE harmful.

Thus there is a tradeoff, and you want the RIGHT AMOUNT of
glutathione for your body's needs. Not just more and more - you
don't want too much any more than you want too little.

Some people's bodies respond to mercury by making more thiol
containing things like glutathione and cysteine. For these people
they need to REDUCE their intake of everything sulfury to keep
levels down.

Other people's bodies respond to mercury by having low levels of
glutathione etc. and they need to INCREASE their intake of sulfury
stuff."

Taken from here : http://onibasu.com/archives/am/2470.html