Garlic -- raw garlic is known to be able to chelate toxins. The journal Nutrition studied the effects of boiled, microwaved, powdered and raw garlic: 'It has been shown that several extracts and compounds derived from garlic are able to inhibit Cu2+-induced low density lipoprotein oxidation. In summary, the extracts were unable to restore xanthine oxidase activity indicating that they do not chelate Cu2+. Only RG showed a weak Cu2+-chelating activity.' So if you want to try garlic, make sure it is raw. Other types won't work!
Joanna is a freelance health writer for The Mother magazine and Suite 101 with a column on infertility, http://infertility.suite101.com/. She is author of the book, 'Breast Milk: A Natural Immunisation,' and co-author of an educational resource on disabled parenting, in addition to running a charity for people damaged by vaccines or medical mistakes.