<I think that most of the symptoms that we identify as methylation or mercury come from the brain. This is not to suggest that some strong and difficult to treat symptoms do not originate in the liver...they do. Ethylmercury, found in vaccines is probably one of the most toxic forms that we are likely to encounter. There is no blood-brain-barrier as far as ethylmercury is concerned.>
When you say the symptom that we identify as methylation (or mercury) come from the brain, do you mean methylation occurs in the brain or that methylation affects the brain more than any other organ?
What happens to the mercury after it's half life. That's one term I don't understand.
I had used a body soak for getting out chemicals and heavy metals for about 2 years, and that helped in a lot of ways. This past summer I really wanted to quit dairy and was eating canned tuna for protein because it was the only thing i could handle. I figured that the mercury was in the fat, and there's no fat in canned tuna, so it should be okay. But upon quitting it last week, I was definitely having mercury exiting my body symptoms, so I am starting to do the body soaks again. Right now I'm down to nuts for protein, I can only hope it works.
I can get a distaste for bananas, too. I am going to try watercress, sun dried olives, pecans, and cashews when I can get to Whole foods. Kelp is a good source, and so are pickled red beets. I have to make a permanent change.
Potassium gluconate is causing the uncomfortable digestive upsets that I have read others talk about, but I might just get some potassium chloride and make a homeopathic type remedy. Bernard Jensen says that more potassium ensures more oxygen, and thus ensures germ resistance. But he also says it should be taken in food source.