I would disagree that sulfur kills pro-biotics. That does not stand to reason to me when it comes to candida.
With the garlic it's the allicin (sp). I think uncooked onions might have a anti-biotic substance, but I eat those steamed probably deactivates the anti-biotic compound if any. Cooked garlic is the same way - allicin is killed when cooked. As far as garlic I'm reffering to supplement's or raw garlic only.
I myself have never had a reaction to litely pouched egg yolks (and they lecthin is essential for brain and liver health). I've never had a reaction from litely steamed onions either. I do eat some of those litely cooked foods for my 30% foods not eaten raw.