By the way, cyanide ion and thiocyanate ion are among the most powerful chelators.
Its why I used cyanogenic glycosides back in the day when I was pullin metals outta me. Half a dozen apricot pits on separate occasions throughout the day. Apple seeds too. 100% au naturale, no SLS, DMPS, etc. , although I did consider pencillamine, but had concerns about getting the wrong isomer (people make mistakes) and killing myself. Penicillin itself could be considered a chelator by the presence of that metabolite and I always wondered whether at least some of its action could be attributable to the penicillamine acting on metal (biocatalyst) centers. Probably not.
Its why yer supposed to eat the whole fruit, so the rhodanese can make thiocyanate, which maintains low blood pressure. Wilder Bancroft did a bunch of work on that at Cornell. Hopefully ya don't have much glucosidase but if ya do, the CN might help with that.