Re: Is it necessary to chelate? Eat eggs?

Some people do not do well with eggs because they contain a high percentage of free thiol groups. These thiol groups bind to mercury, but not very well, and they tend to pick it up and move it around, but not long enough to move it out of the body. So it can be the equivalent of having mercury pulled out of tissues where it might be somewhat under controlled, stirred up, and redistributed to tissues where it can cause more damage.

Not everyone who is mercury-toxic has a problem with foods containing large amounts of free thiol groups. I'm not particularly sensitive to them, but I do try to limit them all the same.

There are a number of different approaches to chelation. I'm following Andy Cutler's protocol, which is in my opinion the most scientifically grounded of the different chelation methods that I've come across.

The problem with mercury, according to Andy's research (biochemist from Princeton), is that it doesn't cross the blood-brain barrier easily. If you have mercury in your system for a long time, it slowly seeps into the brain, nervous system, and some other organs that have a strong blood barrier, and the body has no mechanism to efficiently remove it. I have read elsewhere that this inability of the body to toss mercury from the brain, etc., can vary by individual, but in any case it is a huge problem, and his protocol aims to remove it from the entire body.

Some other toxic metals, like lead, do not have this problem.

There is a forum on Curezone devoted to Andy's approach:

//www.curezone.org/forums/f.asp?f=638

I think there are probably other ideas in other disciplines, maybe like TCM, that would have some value in chelation, but I'd also like to add that some methods can be very hazardous. To give an example, DMPS injections can be EXTREMELY dangerous. See http://www.dmpsbackfire.com