Low Thiol Recipes: For people with symptoms of mercury toxicity and thiol intolerance

by Jillaine Kay Williams, Michelle Eady (Other), Joann Loos (Foreword by)

Overview

Whether you’ve been searching for answers to your complex health issues or you’d like to learn more about the mercury: thiol relationship, “here is a useful book with really interesting and easy recipes to solve that problem. There is also an introduction which discusses what mercury toxicity is all about. Even if you gorge on high-thiol foods and nothing happens, this book is a really interesting read”. Rebecca Rust Lee, co-author The Mercury Detoxification Manual: a guide to mercury chelation.

In a mercury-laden world many people have already discovered the health benefits of a low thiol diet. Improved energy, digestive function, a clearer brain, improved food tolerance and hormone regulation to name a few. No one case of mercury poisoning will look the same and not every one of those will be thiol intolerant. For those who are however this diet can be a game changer.

Thiols in food and supplements are unique in that they can grab hold of mercury in your body and move it around causing symptoms typical of heavy metal poisoning.

• nervous system disorders including tremor
• increased risk of heart disease
• low thyroid function
• gut discomfort and
• poor immune resistance

All can be traced to the impact of mercury in the body.

Thanks to the work of Andrew Hall Cutler PhD- ‘Amalgam Illness’ many can now find relief from the commonly overlooked symptoms of mercury illness by avoiding thiol foods and supplements whilst getting to work on mercury detoxification.

"This cookbook will give you some great recipes and ideas for low thiol cooking. Andy always made tasty food that met his dietary requirements and now you can too." Joanne Loos for Andrew Hall Cutler PhD, author Amalgam Illness diagnosis and treatment and The Mercury Detoxification Manual.

“The challenge of a restrictive healing regimen is to make the diet varied, interesting and delicious. This recipe book does just that, with a collection of recipes that make it easy to stick to the plan”. Sally Fallon Morell, president The Weston A Price Foundation.

Product Details

ISBN-13:	9780648564409
Publisher:	Pantry Practitioner Pty Ltd
Publication date:	03/24/2020
Pages:	140
Product dimensions:	7.44(w) x 9.69(h) x 0.38(d)

About the Author

Jillaine began her natural medicine studies in 2002 in Australia and went on to complete a Bachelor of Health Science in Nutritional Medicine. A passion for disease prevention guided Jillaine's further studies in the human microbiome, traditional diets and functional medicine principles. Consequently, gut health became an integral part of her focus and has influenced both her approach to wellness and subsequently, the recipes found in this book. She is a long standing member of the Weston A Price Foundation this association, together with her formal training has resulted in Jillaine's broad knowledge base and her approach to health restoration which incorporates both detoxification principles and practical dietary support. Jillaine believes in 'walking the talk', she has relocated with her husband to Southern Tasmania to create a self-sufficient and organic life-style.

Michelle brings her passion for art to all that she does and this is especially reflected in her cooking and food presentation. She managed a busy conference centre in Sydney for many years, and has collaborated with cooks and chefs preparing and styling food for both private and corporate functions. Prior to this Michelle worked in the natural health industry where she developed a keen interest in food as medicine. Today she combines her talent for design and love of colour with her innate knowledge of cooking, to produce beautifully styled food for events, family and friends. Michelle has lived in Southern Tasmania since 2014 where she spends time with her 2 dogs, teaches watercolour, tends her productive food garden and creates her own art from her home studio.

I publish books on alternative health by Andrew Hall Cutler PhD and others.

Table of Contents

Over 70 delicious, full colour recipes with an introduction to thiol foods and their interaction with mercury in the body.

Contents

• Acknowledgments v
• Forward by Joann Loos vii
• High Thiol Foods viii
• Further Reading and Resources ix
• Introduction xii
• The importance of your microbiota xx
• Grains, legumes, nuts and seeds xxiv
• Symbol Key xxviii
• Baking Conversion Charts xxix
• Rise & Shine 1
• A Little Something on the side 13
• Warm Your Heart Soups 31
• The Main Attraction 37
• I’m Just Too Tired To Cook! 57
• You’re Sweet Enough 65
• The Way To My Heart 73
• Bevvies & Brews & Condiments 89
• Index 101

Inroduction Overview

• Thiols are also known as mercaptans a term derived from the Latin mercurium captāns or ‘capturing mercury’ due to their affinity for and binding to Mercury (Hg)
• Looking for pieces to a puzzle -is industry driving an increase in chronic disease?
• The majority of health care practitioners continue to overlook a crucial piece to the puzzle
• Mercury a closer look
• What does mercury toxicity look like?
• Toxic exposure through the loss of gut integrity- the importance of the gut microbiome
• Toxic exposure and genetic susceptibility
• Heavy metals as opportunistic elements
• Thiols- what are they and what do they have to do with mercury?
• The Low Thiol Diet as a simple way to investigate the likelihood of mercury toxicity

What else might I expect on a low thiol trial? There are a number of symptoms which have been associated with mercury exposure and may be exacerbated by thiol-rich foods and supplements. Whilst avoiding thiol-rich foods look for changes or improvements in any of the following areas.

• gastrointestinal disorders
• diarrhoea
• reduced cognitive function (fuzzy brain)
• depression
• hormone disturbances including reproductive, thyroid and adrenal hormones
• yeast overgrowth
• a deep and often debilitating fatigue
• immune and autoimmune conditions
• tremor, nervous system disorders

Author Interview

I felt compelled from a young age to study nutritional medicine in order to gain a deeper understanding of the cause and effects of industrialised foods upon our health. The past decade however has seen a steep increase in chronic illness in both children and adults. I notice in my own practice that clients present with health concerns of an increasingly complex nature. People with multi-system disorders from adrenal and thyroid hormone disturbances, through gut and immune issues to difficulties with brain, mood and memory function.

It seems the majority of health care practitioners continue to overlook a crucial piece to the puzzle. That piece for me, was discovering the extensive works of Andrew (Andy) Hall Cutler PhD. Reading his books and having conversations with Andy brought home the critical importance of the wide spread effects of mercury, it’s impact on multiple body systems, and more importantly a safe method for removing it from the body as opposed to redistributing it and potentially causing more harm.Addressing both mercury and thiol intolerance has resulted in considerable improvement in quality of life for many. It is my hope that these recipes gives you some great low thiol ideas.

Editorial Reviews

"About a third of mercury toxic people react badly to high thiol foods. When they eliminate them from their diet, they can feel worlds better. But I often hear complaints from people, that once you eliminate dairy, for instance, what is there left to eat? Here is a useful book with really interesting and easy recipes to solve that problem. There is also an introduction which discusses what mercury toxicity is all about. Even if you can gorge on high-thiol foods and nothing happens, this book is a really interesting read.

Rebecca Rust Lee co-author The Mercury Detoxification Manual: a guide to mercury chelation

"I was dizzy, confused, twitching and hallucinating... not to mention the constant anxiety and adrenaline rushes. When I stopped consuming thiols, my symptoms were reduced by 85% and some are gone completely. I can now function and work on healing my body instead of feeling like a crazy person." Chelsie Kenyon

"The benefit (of avoiding thiols) is not having to suffer from unpleasant symptoms: nausea, diarrhea, fatigue, legs heavy, hardly able to move, hot flashes, down mood" B.M

"The challenge of restrictive healing regimens is to make the diet varied, interesting and delicious. The Low Thiol Recipe Book does just that, with a collection of recipes that make it easy to stick to the plan whilst healing is accomplished.

Sally Fallon Morell President The Weston A. Price Foundation

"The difference for me was huge! My food and supplement sensitivities including sensitivity to salicylates and histamine are way down. Two years ago I could only eat beef or chicken that I blended into mush, blended cooked celery and potato. I can eat many more foods. GI problems are way down. I'm less tired and more positive." S.T

"What you may not know was that he was very sensitive to thiols. So he tried all the foods out on the lists himself to determine if they were high or low thiol. If he reacted, the food was high thiol. I still have food he planned to try in our pantry. This cookbook will give you some great recipes and ideas for low thiol cooking. Andy always made tasty food that met his dietary requirements and now you can too."

Joann Loos- Publishing the works of Andrew Hall Cutler PhD and others

From the Publisher