But one chelates all the time with various foods, whether they intend to or not.
Garlic is but one chelation agent which shows up in lots of our foods.  From my
own experience, it is much worse eating foods that chelate, without the
additional transport and elimination elements, than to do it the right way doing
it on purpose.  Anytime I ate garlic I was sick for days.  After using chelation
I no longer get sick at all with garlic or any of the other natural chelation
agents that are found in foods.

Marshall

[email protected] wrote:

> Nancy:
> you misunderstood me; I tried cilantro almost 2 years ago and couldn't stand
> the taste luckily for me.  If you chelate using anything IMHO, before
> amalgram removal, you are seriously risking crossing the blood brain barrier.
>  I specifically asked this question of my wholistic dentist before he did
> mine.  Because I saw this debated back and forth and then back and forth
> again for months on the metals list.  We are not doctors here, or dentists.
> My dentist is a 3rd generation dentist and mercury free for over 20 years.
> If you chelate before, the mercury can and will cross the blood brain
> barrier.  Once the lesions form, you have hell to pay to remove them.  In
> your tissues, in your blood is one thing, but once lesions form.....  you can
> be SOL forever.  I also personally would never submit to DMSA or DMPS to
> chelate after amalgram removal.   Again, I seem to be only person on the
> metals list that didn't do the expense stuff and I seem to be the only one in
> *remission* especially so soon.  I thank God for my friend who prescribed me
> a very simple and inexpensive homeopathic protocol.  Even he was surprised at
> my turnaround.
>
> On the road again,
> Jeannine
>
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