Originally Posted by JK98
I do well on high sulphur foods. Andy Cutler mentioned that some people do better on high sulphur foods, while others do worse. He gave no real explanation for this though. Other things you can try are peppermint oil(much more potent than peppermint tea). Don't use more than 3 drops at a time, as too much can be toxic, and oil of oregano(this stuff is great, but it can be expensive!The Now brand is somewhat reasonable in price though).
Cinnamon(cassia) oil is also great stuff. The Now brand is easy enough to find and inexpensive. I use cinnamon the spice on food, but when I want a strong dose of cinnamon I reach for the oil(just 3 drops at a time).

Ginger
http://www.herbwisdom.com/herb-ginger-root.html

Cinnamon
http://www.herbwisdom.com/herb-cinnamon.html
I did really well on Chlorella and Kyolic garlic for a few years! Right after removal infact, I used them for years and did fine! No side effects at all! Maybe I should start up again with what really worked? Those did me well, the others like Selenium and some Kelp not so much at all, I took Now Kelp and did well for years too (1/4 of a TSP). I agree some do really well on it as he told Russ too when he mentioned it. I did well on it, don't do well on Cayenne or Curry it seems but otherwise I do well on high sulfur! Go figure. I can get a clean chlorella now and use it again for years and be fine or Kyolic as well, while some like Bex can't at all JK. I am going to use the Ginger though, that and Reishi Mushrooms for the yeast and see how that goes. When I used really high doses of Chlorella I felt great, some days flawless! I am thinking of going on that again since it seems to be me.

In Sanskrit, tulsi means literally "the incomparable one" and has been revered since ancient times. Tulsi, the holy basil, is said to have grown at the site of Christ’s crucifixion and is associated with St. Basil’s feast.