Hi Jeanie,

As I understand it, there are mobilisers and chelators. Mobilisers have a weaker grip on mercury. Chelators have a stronger grip. Mobilisers tend to bounce mercury around more. Though some of the mercury may come out in the process, most is usually reabsorbed and moving mercury around widly, may wind up with mercury settling in more sensitive areas (brain being one).

Chelating agents can do the same if they are used incorrectly, but they have a stronger grip on mercury and can be used to remove mercury more than just move it around.

Some people are fine with sulfur products and others are not. Garlic is high in sulfur and can move mercury also, but that depends on how much your body needs sulfur and how much extra sulfur may cause issues. MSM the same thing. Depends on your own reactions.

A fast metabolizer, is to do with liver phase I. I think this means that it's working faster than what liver phase II can keep up with. So toxins tend to accummulate too quickly and liver phase I also turns them into a form that is even more toxic apparently. But phase II, can use this and then excrete it. Problem is, if liver phase I is too fast, you see the problems. Phase II simply cannot keep up. I have the same problem. Mercury may in fact be the cause of this imbalance, OR the problem was already there, which maybe why some of us are much more suseptible to mercury than others.

It's a wise move to do everything you can to take the load off your liver and gut by excluding all foods that feed yeast and consume healthy natural foods, particularly raw vegetables (and fruit if you can handle it), plus proteins/fats. Non wheat/gluten grains maybe ok too if you can handle high carb foods. Raw nuts/seeds, plain acidophilus yoghurt etc are good.

antioxidants - vitamin C (powder with bioflavanoids is good), vitamin E, milk thistle, selenium, etc are helpful.

Mercury free fish oil is good too apparently.