Hi Marjolein,

Good luck with your mercury removal (been there)!

My advice is not expert, but I would just say continue with the
salads, but
minimize the number of different ingredients in the salad, and if you
are
like me you will adapt. Cold-pressed extra virgin olive-oil and raw
apple-cider-vinegar make a good dressing.

I would even recommend, once you have adjusted to a point, as an
experiment
to try eating all your vegetables raw (with no exceptions) for 4 - 6
weeks
(but not eliminating the protein foods), then 'challenge' yourself by
reintroducing the same vegetable(s) cooked and see how you feel and
how your
digestion is different.

I found that some of my own 'immune-related' symptoms - related to a
mercury
tox problem - turned out also be related to cooking of vegetables, and
lessened or disappeared (notably headaches and a low thyroid
condition) by
eating all vegetables in their raw form (though decent-quality cooked
proteins do not cause the same detrimental effect with me and protein
is
important also).

What the exact reason is for my experience I can't say (probably
certain
enzymes that were totally depleted), but in any case I feel many
people
would be better off and more successful (and save money) working with
foods,
especially high-quality organic raw foods, to help heal a
mercury-amalgam-related problem, rather than the common, often
ineffective,
and sometimes very hazardous biochemical-chelator-pill heavy-duty
supplement
approach many alternative MDs who deal with mercury tox recommend.

Just a few other items. For yeast-overgrowth I would also recommend
high
quality acidophilus products like Natren Healthy Trinity, which really
helped me. Whatever percentage of raw food you are or will be eating,
also
be sure that you are avoiding the common dietary hazards like refined
sugars, heated vegetable oils, and synthetics like aspartame. If you
are
constipated herbal cleansing may help also.

Paul