Question and answer on chlorella:

http://onibasu.com/archives/am/402.html

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Andy and all,

Why should chlorella never be used as a chelator? Also, why should
high sulfur foods not be used?


Andy's response:

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The "sulfur" group in these foods is usually a thiol - an SH group stuck onto
the carbon backbone of a molecule somewhere. One of these molecules is the
amino acid cysteine. Many proteins in your body have cysteine in them.
Thus, your body is full of -SH groups that belong to you.

If you take something that has one sulfur in it, then that just goes and
bumps the mercury off of one of the sulfurs that belong to you. Next time
that mercury runs into another sulfur that belongs to you it might stick
there. Since chlorella is just a good cysteine source, and all the other
"sulfur foods" contribute molecules that have one sulfur in them in the
active form, what happens is you make the mercury atoms play pinball among
the proteins in your body. They bounce hither and yon - and mercury does its
damage when it sticks to a new sulfur group that belongs to you, or comes
off of one. Since the "sulfur foods" contribute molecules with one sulfur
they don't hold onto the mercury any better than you do, and they greatly
increase the amount of damage the mercury does without really removing much
of it.