Hi JK,

Some people do well on high sulfur, some do not. High sulfur can indeed mobilise mercury and sometimes so much so that a person can feel re-poisoned after eating or supplementing with it. I remember when I was very mercury toxic, I found sulfur foods would stir the mercury up and make me much worse. Possibly a bit of mercury may have come out in the process, but it was slow and very painful to go through. I could barely tolerate high sulfur until I had less mercury. In the end it was better to use proper chelating agents to get the job done more cleanly and safely (for me), which then enabled me to consume more sulfur, because of having less mercury to bounce around.

Sulfur does not have a strong enough bond on the mercury to be classified as a true chelating agent. It is a mobiliser, rather than a chelator. I used to eat sulfur foods in hopes that the worsening of symptoms would mean more mercury would come out, when mostly i was just bouncing it around more. I don't doubt some must have come out, I'm sure it did due to the symptoms and the crying and salivating would worsen. But I wonder too how much damage can be done in the process of so much wild mobilisation.

However, those that do well on sulfur should use it if it improves their symptoms. Mercury does compete with it afterall and tends to deplete it. It's just the extra sulfur unfortunately tends to cause problems in those already high in sulfur apparently.

I am not really sure how it works. I only know some do well on it, some find it causes too many symptoms. E.g. some do well on garlic, others may not and find it hurts them too much due to it's ability to mobilise mercury and quite dramatically too. I found garlic supplements more powerful in that regard than the actual food garlic.

I used to find eggs, onions, cabbage etc would stir up my symptoms alot when mercury toxic. I had to reduce them or at least not have too many sulfur foods in one meal.