Andy does not say garlic or chlorella will not help anybody. He says they do not chelate mercury, and have made some people worse (permanently worse, meaning chelation couldn't help them anymore). All this means is its a risk...and that if you want to follow his recommended chelation protocol that you should avoid them.

Garlic in no way chelates mercury, it just doesn't. If you think it does you do not know what the word chelate means. It can kill yeast and pathogens, it can have effects that make you feel better in certain ways, and it may be helpful to your body, but don't expect it bind and assist the removal of mercury from your body.



Mercury in vapor form will disperse somewhat equally, and so will methyl mercury (found in fish), but the mercury stored in the body does not follow any rules of magnetic equilibrium. It builds up in extremely high concentrations in certain areas of the brain including the pituitary gland, as well as certain organs of the body.


Honestly the natural way sounds appealing, but I ate the healthiest diet after amalgam removal, made sure to get plenty of minerals from food, lots of garlic, sometimes chlorella, and even a sauna, and2 years after amalgam removal I was still a mess and didn't really feel like much had changed. So I tried chelation, and it felt really good to use ALA, and I enjoy every single round of chelation, and its reactions are much more predictable than with other things. If you want to go the natural route, go ahead, but just realize you may spend years making only minor improvements like I did.