Hi, I'm not sure which way would be more effective. I've thought about the same. Extention of round? Or increase of dose? Either one I'd say would cause a similar result. It is about increasing excretion of mercury and the longer the round, the more mercury is removed. The higher the dose? More mercury is removed ....however, if the dose is too high, then I think more mercury maybe pulled out than the body can keep up with and therefore a backfire may occur, which kind of undoes the good. I think it's good to experience symptoms and you can push that to a point where you feel really icky/uncomfortable, but should not push it to the point of making yourself go almost insane.....longer rounds is a more steadier manner of doing this I think, rather than a dramatic increase in dose.

You could certainly try extending the round. That is also very effective. I used to do an entire week on DMSA, though sometimes I didn't make it past 5 days or so because the symptoms would increase as time wore on, which also told me more mercury was being removed as the round continued (another sign?). And my body could only handle it for so long and then I'd find it too much and would have to take a break.

Maybe that is similar to increasing the dose. More mercury is removed, and you get indicators that it's time to break because you can only cope with so much.

If you can handle it for a longer time period, that might also be a good indicator that you maybe ready to increase the dose itself after you've tried a longer round and it's probably a safer more stable way to do it.....But also consider importance of unbroken sleep too, so you don't want to keep doing every 3 hour dosing for a week or more...unless you can handle it. I reckon 5 days sounds a good one! But 2 days off sounds a bit too short to me. Arn't you meant to take as many days off as on? E.g. 5 days on, 5 days (or more) off? Isn't that how it works?

When I took DMSA, Cutler's book said one week on, one week off (alternative weeks). Though this has changed, it is now recommended to start on 3 days on and take 3 or more days off as a break..... Not sure about 5 days on, 2 days off....

you could enquire on the frequent dose chelation group (Yahoo).
http://health.groups.yahoo.com/group/frequent-dose-chelation/ They are very well informed on Andy's protocol and some on there are using ALA only and could no doubt tell you what has been mostly effective for them. Bear in mind, they are ULTRA conservative about dose on that group and they always err on the side of caution. It may seem almost TOO careful, but it's because some people have been hurt doing it too fast, too soon, or in the wrong manner. So they tend to seem a bit overboard in caution, but probably for good reason.

A low carbohydrate diet is pretty crucial to control yeast properly, and when you restrict not just sugar, but high carb foods also, you can feel uncomfortable because yeast dies off even further. That's why you may get the impression you need the carbs, but often it's the candida that needs them, not you! I could not get candida under control enough until I restricted my carb intake as well. Though once I was not so bad with candida and only had to eliminate sugar, wheat/gluten and yeast. I had mercury toxicity, but I did not have viral/bacteria problems that I have now, which have been worse and have enabled yeast do be much more severe than it was with mercury believe it or not. So back then I could still eat some cereals, some fruits, potatoes etc. You maybe similar to how I was!

Do whatever you feel works for you. We're all different. I cannot afford to deviate onto any high carbs these days, they feed my yeast almost as well as direct sugar! Potatoes and pasta would be a total nightmare to me. Even a small amount would send me into a severe relapse, which then means weeks and weeks of trying to get back on track. I'm amazed you can eat them, but you may not have it as severely as I do.

Pasta has wheat/gluten, which also another reason why I avoid it like the plague. Wheat is treated with mercury fungicide (apparently) plus contains gluten (which can screw up your gut by acting as a glue in the intestines, frustrating nutrient absorption, many people are gluten intolerant) and of course, high carb and feeds yeast. So it's bad for many reasons.

Potatoes, again, acts as a sugar inside the body, though it's natural and slow, it can still feed yeast very well. I can attest to that.

Probably two of the worst kinds of natural foods I could eat! That plus fruit and grain (even non gluten). I miss being able to eat high carbs, at least I was once still able to eat some potatoe chips and things. Even carob was a great non sugar treat. I cannot even have that now either. Things can change.