sulfur problems--Andy Cutler comments

[Guest guest]

Q: Hi Andy,

>

> How are you? This stuff about sulfur, exactly what do you mean? Is

it in foods, what is it? If a child has a sensitivity to this, what

symptoms are displayed. And Glutathione, what role do these things play?

A: Sulfur is an atom in many food molecules. Sometimes it is in the form

of a thiol, and sometimes in another form that can be converted to a

thiol. Sulfate and sulfite are the only forms that seems not to

convert to a thiol.

People with too many thiols running around stir up their heavy metal

burdens and are in essence more poisoned than they have to be given

the amount of metal present.

High thiols also activate the allergic part of the immune system.

Glutathione is one of the body's major thiol containing molecules.

More sulfur will raise cysteine and glutathione.

Supplementing with selenomethionine will increase glutathione

peroxidase.There are two kinds of sulfur problems.

Some people hold onto it too well and it is too high in them. They

need a LOW sulfur diet.

Others don't hold onto it well enough and they are too low. They need

a HIGH sulfur diet.

The point is that there is no one size fits all prescription as far as

sulfur goes - it has to be based on the specific needs of each

individual. It is just as wrong to prescribe a low sulfur diet for

everyone as to prescribe a high sulfur diet and lots of sulfury

supplements for everyone.Q: what is high sulfur foods?????

A: Eggs, dairy, cabbage, cauliflower broccoli broccoflower onions garlic

leeks turnips rutabagas brussels sprouts and most beans.Q: Dear listmates,

I've noticed that my son reacts badly to eggs, chlorella, garlic,

and a food supplement (phytaloe) that had brussel sprouts, cabbage,

> cauliflower etc. I deduce that he has a problem metabolising sulfur

> foods, and I understand that may be because he has a high

> concentration of blood thiols. (I haven't run a plasma cysteine).

> I've got some questions that follow from this, and would really

> appreciate any answers, advice or comments from those who have faced

> a similar problem or know what to do in this situation.

>

> First, I'm trying to identify other high sulfur culprits in his

diet, and weed them out. (When one says 'high-sulfur food', I take it

this means they are particularly rich in thiol groups).

Correct. These are listed in the foods appendix of my book.

>In particular,

> I'm wondering if there's anything in his supplements that might have

> lots of thiols, even if at first glance it does not appear so. For

> example, some of his minerals have vegetable stearic acid - if that

> is derived from a high-sulfur vegetable, will the supplement

> be 'contaminated' with thiol groups?

No.

The bothersome supplements are NAC, cysteine, glutathione, MSM, DMSO,

and anything containing the offending vegetables.

>

> Second, once one knows that high sulfur foods are bad, is there

> anything else one can do other than keep high-sulfur foods out of

the

> diet?

Not that I know of, which is a drag.

> Why does he react so badly to them?

They mobilize mercury and thus make the amount in him more toxic than

it would be if it were sitting still.

>Would providing sulfate

> help?

Most high sulfur people are also low sulfate. Provide both sulfate

and molybdenum.

>

> Third, is there any relation between a low-sulfur diet (low thiols)

> and the Feingold diet (low salicylates)?

Not that I know of.

> If a child reacts to high-

> sulfur foods, will he necessarily need to follow a Feingold diet?

No.