I agree. I wished I had done it right the first time and I cannot go back. Hal Huggins is onto it on so many things, but for me, he's been a bit "off" in regards to the use of DMSA. I tried it his way and went through the roof with insane symptoms and that was only with one isolated dose of 50 mg. Yet when taking Cutler's way (taking 50 mg every 4 hours around the clock), the symptoms were then more stable and the chelation was far safer even though I was using much more over the day. It also meant I was getting rid of more mercury and faster than before.

Hal Huggins is very much up on the dangers of amalgam and other toxicities in other dental materials and also cavitations/root canals etc.

I find his thoughts on candida confusing and incorrect as far as my own experience went. One minute he's stating in his book about diet and how it's wise to rid ones diet of sugar, caffeine, wheat/gluten, etc and have enough protein from meat, eggs, etc and enough butter and salt etc....

Yet another time I read that he considers candida "our friend" in regards to mercury. As though somehow it acts as a buffer/protection. Well my experience with candida has been nightmarish depression, anxiety and suicidal thoughts, severe uncontrollable itching in private places that drove me just about insane (i'd lie awake in tears). Unable to function properly, blurring of vision, etc etc. It just pretty much combined with the toxicity of mercury and caused total havoc. I was unable to handle the mercury because my gut and liver were overloaded with candida toxins/alcohols daily. it also allowed mercury to do more damage to me.

When treating candida, many symptoms lifted/improved - both psycholgoical and physical (both to my mind are the same anyway, the brain is just another organ - it gets ill like the organs elsewhere).

I believe that yeast there is a certain amount of natural yeast growth in the presence of toxic metals. But the immunity, being low, also cannot keep yeast in balance and it quickly becomes a further threat on top of mercury. Making a bad situation alot worse if someone eats sugar and other foods that this yeast can then thrive on and gain the upper hand quickly inside the body. Even "some" sugar can be enough to keep yeast overwhelming a person. If yeast is to be reduced to a more tolerable level, I found that I had to exclude ALL sugar (completely, no exceptions) and yeast, wheat/gluten and even high carb natural foods too that have potential to feed yeast in a person that has pretty severe sickness.

Is yeast really our friend? I do not believe so when it gains the upper hand in a toxic situation with a low immunity. Yes to a certain extent it "may" bugger, but any further growth beyond that already dodgy level can be disastrous for some of us. I think Huggins needs to consider this before telling people that yeast is our friend, because some get the impression by this that they should then go and feed this "friend" and consume all the things that yeast loves....