I have been feeling good for most of the week since I started taking alginate and stopped the dairy products, but for the past couple of days I've had like "palpitations". I'm wondering if it's:

1. Too much soya
2. Sodium/Iodine in the alginate
3. Too much carbs (I have suspeted insulin resistance - or at least mercury is mimicking the symptoms).

I did have this about the same time last year, so maybe it's just the cold weather, lol, but thought I'd post up anyway as this is a bit unsettling.

But I definitely feel a difference with the alginate. My compulsion to blink has almost completely gone! It was getting reallly bad. Floaters are a little better than they were.

I'd like to see what happens if you eliminate the soya.

If you decide to try, please let us know if you notice a change.

Thanks.

I can't eliminate the soya because I'm vegan. I can try cutting down on it, though <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

I know you didn't ask for my advice, but vegans don't have to consume soy products. Hemp in all its various forms could be substituted. There is hemp protein powder and hemp "hearts" (that's the hemp seed without the husk) and hemp oil and other things. Hope you will give them a try.

Demi,

I've recently come across new information that says soy products often contain high amounts of aluminum. If this is true, this would be a real serious issue for mercury-toxic persons.

We probably need to research this more and find out the source. Anyone please let me know if this can be confirmed.

Thanks!

I will give up the soya. I've been reading up on it, and I don't think it is good - contains toxins etc and estrogens (which is all I need!)

What about rice-milk? Is that okay?

I've gone back on dairy for now. Will have to plan being a vegan better, lol. It's just so stressful because almost everything today is either not good for us or has ethical problems (for those concerned about animals).

From what I read, soya is high in aluminium from how it is made or processed. If that is the case, how can we know if other foods have not got aluminium in them? I'm trying oat-milk now, but am worried that it might also have aluminium in it.

What about the saucepans we use? Does that contaminate us with metals?

Everyone should generally use glass as much as possible to cook. I also use stainless steel when necessary. Never use aluminum, especially if you're mercury toxic.

I'm sorry to hear about losing soya from your diet. Hopefully it will pay off with improved health over time. Please let us know. Thanks <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

I will buy a glass saucepan <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> Thanks for the tip. What about cutlery? I really don't know what the saucepan I have now is. Stainless steel I think, but I'm not sure.

It's not much problem with the soya as I thought. I actually much prefer the oat milk. It's nicer tasting and is very low in carbs but high in fibre, so it's an ideal solution for me regarding breakfast cereal (I try to get organic). I don't drink milk otherwise, really, except in hot drinks, and I mostly drink mineral water now (that has no flouride and low in sulphite).

In the 90s, when I became aware of the dangers of excessive aluminum, I began paying attention to what kind of cookware I used.

I once was given a small pan of lasagna by a female singer I recorded in my studio (she was a good cook). It was her way of saying, "Thank you for doing a good job." The lasagna was in a disposable aluminum container covered with aluminum foil.

The next day, I opened the refrigerator and looked at the lasagna. There were 4 to 6 half-dollar-sized holes in the foil covering the pan where it was in contact with the tomato sauce. The sauce had simply dissolved the foil like sugar.

I cut a piece of lasagna (with no intention of eating it) to look at a cross section to satisfy my own curiosity. I found that there was a darkened layer in the food, about 3/4" thick, that had seeped into the food all along the entire perimeter where the food was in contact with the aluminum container.

Needless to say, I had to throw the whole thing out.

We are soon offering a video by Dr. Boyd Haley (Professor at the University of Kentucky) that tells how a test was given where 100 rats were given a fixed dose of mercury and a few of them died. Then, rats were given an equal does of aluminum and a few of them died. Finally, rats were given a dose of mercury and aluminum that, when mixed together, were equal in quantity to the single dose of mercury previously given (X / 1/2). All 100 rats died.

Sorry about the animal testing information but that's how they reported the results of the test.

I can believe it. They really need to find better ways of testing things than on animals, though. Not only is it cruel to subject any sentient being to suffering, but human biology is human biology and testing things on animals has killed some human beings because the reaction is not always the same.

The medical researchers should test their theories on themselves. It is only logical, especially in pain studies.

can u tell me what Alginate is and what it does?
~janey~

Hi Janey,

I'm not sure exactly how it works, but it's made from seaweed and attracts mercury and then eliminates it from the body. I don't know how it gets hold of the mercury.

What do you all use to wrap up left overs? I know that tupperware isn't necessarily good either.

Algin is a non-digestible fiber that stays in the digestive system. When mercury is found in the blood, it is quickly (studies vary between 15 minutes to 45 minutes) dumped into the colon. Algin binds strongly to the mercury and carries it out of the body.

Without Algin, much of the mercury in the colon will be reabsorbed and redistributed into the body via the colon wall (which is very absorbant) causing more harm and increased symptoms.

Algin is the most effective supplement I've found for mercury protection AND detox. It can also help you increase the rate of detox by eliminating symptoms allowing you to detox harder.

Also, I wonder about plastic wrap. I avoid it as much as possible, but when I need to carry food somewhere, I first cover the food with nonbleached waxed paper and then use the plastic wrap to keep it from drying out. I don't know if this "blocks" the chemicals from my food, but I feel better about it since it isn't in direct contact at least.