It makes little sense to me JK98. I have had experience with many of these foods that show very high in sulfur and had no such sulfur reactions with them. I only ever had sulfur related mobilising symptoms with the foods I mentioned earlier.

Garlic/onions/eggs/cabbage/broccoli/leek etc. Yet they do not show to be too high on that list. And this poses the question, then what were these foods doing to the mercury if they contain less sulfur than the other foods (the ones that never posed such symptoms)? If it was their sulfur, then why were the other foods (that show even higher in sulfur on that list) create no such reaction?

I'm confused to say the least. all this time I thought it was the sulfur content of those vegetables that brought about the mobilisation of toxins/mercury in me that was the issue. Perhaps it's simply the potency and power of other elements PLUS sulfur they contain in combination that was the cause of the symptoms of toxin mobilisation/detox symptoms? Certainly they are indeed powerful toxin fighters, but must be used in moderation for the mercury toxic person who may not tolerate the reactions they may promote.