You should find that once your levels of mercury come down, that sulfur foods shouldn't bother you anymore. I was bothered by them quite a bit with high mercury, yet I don't notice much anymore.

I actually have far more problems with candida etc, than I did then, because I struggle with viral infection which has lowered my immunity far more. Yet... I can handle sulfur much more. If sulfur reactions were to do with candida, I'd be getting far worse reactions these days, yet I don't. So I know it was mercury back then more than yeast/parasite die off.

I can now eat eggs, broccoli, onions galore with no issues. Because it really isn't mercury that is the big issue with me these days. I actually used to get wheezing in the lungs when I had sulfur foods, just the same reaction I had when I had hot baths, because I would stir up the mercury and of course, it would also go into the lungs (or at least be mobilised). I actually had the same reaction after entering a dental office from breathing in mercury vapor. I actually wound up one evening so bad I had to go into emergency and that followed mercury vapor inhalation.