Hi Sean,

I am not sure about Kyolic Garlic. A specialist doctor here who specialises in natural health and mercury detox didn't seem impressed with kyolic and felt it was not as effective....she recommended another brand (GNLD garlic allium complex, which also contains onion leek etc. HIGHLY POTENT STUFF http://www.breadoflifevitamins.com/gnld-products-a-z/gnld-herbals/garlic-allium-complex.html/)....But as I became intolerant to garlic supplements, (they all started to hurt after virus and wisdom tooth removal, so it's possible they shunted the toxins from there into my gut and other areas, or some other reaction was taking place). I know cavitations can be risky with high sulfur...yet I don't get issues with eggs or onions. Nor do i get it with garlic in it's food form).

Another one I used to use - I think was nature's sunshine garlic (with odor) which was also beneficial. I think the deoderising and other processes (ageing) etc, perhaps removes something beneficial and effective. HOwever, personally I'd opt for the food. Crushed is really good and simply adding it to a stir fry or something. You might want to give it a go and see if you get any effects.

It's possible that for me the metal may not be mercury but some other type of metal. Which maybe why DMSA is totally ineffective on me now, yet used to be HIGHLY effective....ALA doesn't do a thing either. So whatever garlic is doing? I don't know what. When I started eating it, it took a little whilst and I began to notice the sensation of metal in the eyes and other areas I had previously felt problems with. As though it was beginning to shift those metals/toxins and that's when I tasted the metal also. I really felt it!

The reason you may getting metal taste of yeast die off, can be because yeast can absorb mercury/metals. When yeast die, they can release any contained metals. Hence why you maybe tasting it. So long as it's done in a slow natural manner, you might be ok. However, if it is done aggressively? You can wind up with acute metal poisoning. I have had this occur and had to use chelation to get the metals back out. Though it was effective in a sense that I got rid of more mercury! But I'd not recommend such a way of doing it, I really got very very ill. Highly poisoned. So die off from yeast can sometimes be risky, depending on how it's done. This might account for your metal taste. As long as you're coping ok? It should be fine and at a rate you can handle.

I found that diet alone and natural antifungal foods were the best way to do it without the dangers associated with it. Though even then, one may still experience it to a point....even herbal antifungal supplements were risky for me and that's what actually gave me the acute metal poisoning from killing too much yeast aggresively in one go. I was severely poisoned. Thank GOODNESS for DMSA that time! It saved my bacon. I used it Cutler style and it worked wonderfully.