When I had a lot of body mercury, sulfur foods used to stir things up quite a bit. Especially in the early stages of detoxing mercury (post amalgam removal). I would get a strong exacerbation of symptoms when I ate anything like egg, cabbage, broccoli, garlic, onions etc. So I had to lessen it, because it would bring on too many healing type crisis symptoms and redistribution.

I had the same problem with chlorella. I never tried msm, but imagine at that time it may have done similar to me. Many people with high body mercury can have issues with sulfur foods, it apparently mobilises it, but the bond on the mercury isn't usually strong enough to call these things "chelators".

I think it's a strong indicator of high tissue/body mercury when someone has big problems with sulfur. Usually that starts to improve as the metals are cleared out, or at least that's how it worked with me. I can eat sulfur foods now just fine, but I suffer more with yeast and other infection/s, rather than high mercury levels.

Some people respond very well to high sulfur foods and seem to need it, as their body is low in sulfur and it doesn't seem to stir up the mercury, rather instead it seems to make them feel better. Others may find the extra sulfur causes too many symptoms, rather than does much to help. It's one of those things a person needs to try out for themselves to see. It's all a good indicator sometimes to see if it stirs up symptoms, or you're improving and are able to consume more sulfur foods as time goes on.