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hello everyone, Does any one know if swiss chard and kholrabi

are considered " sulfur foods " ? Trying my best to avoid thiol foods but

find it a challenge to get good fibreous greens. Thanks, Frances.

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Yes

Colette

Does any one know if swiss chard and kholrabi

> are considered " sulfur foods " ? Trying my best to avoid thiol foods

but

> find it a challenge to get good fibreous greens. Thanks, Frances.

>

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Guest guest

Yes

Colette

Does any one know if swiss chard and kholrabi

> are considered " sulfur foods " ? Trying my best to avoid thiol foods

but

> find it a challenge to get good fibreous greens. Thanks, Frances.

>

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Guest guest

Yes

Colette

Does any one know if swiss chard and kholrabi

> are considered " sulfur foods " ? Trying my best to avoid thiol foods

but

> find it a challenge to get good fibreous greens. Thanks, Frances.

>

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Guest guest

>

> I tried " Barleygreen " some time ago before I knew I was sulfur

intolerant. It really messed me up.

> There just seem to be hardly any greens that I can tolerate now. I

love spinach, cabbage, beans, etc and now I can not have any of it.I'm

glad you asked this question to the list Frances as I am following the

responses to it.

>

Greens are high in salicylates and/or other phenols, so this may

account for the intolerance. In fact, most highly colored food is high

in phenols. Most people are not so sensitive, but I am and I need to

eat relatively pale foods as I cannot handle the phenols nor the

carotene either.

I'm with you Kai, I really look forward to a day when I can eat more

vegetables once again!!!!!

Lee

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Guest guest

>

> I tried " Barleygreen " some time ago before I knew I was sulfur

intolerant. It really messed me up.

> There just seem to be hardly any greens that I can tolerate now. I

love spinach, cabbage, beans, etc and now I can not have any of it.I'm

glad you asked this question to the list Frances as I am following the

responses to it.

>

Greens are high in salicylates and/or other phenols, so this may

account for the intolerance. In fact, most highly colored food is high

in phenols. Most people are not so sensitive, but I am and I need to

eat relatively pale foods as I cannot handle the phenols nor the

carotene either.

I'm with you Kai, I really look forward to a day when I can eat more

vegetables once again!!!!!

Lee

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Guest guest

>

> I have also been trying to eat non-sulfur fiberous greens. For 2

> months I have made an everyday staple of Earthbound Farm " Spring Mix "

> I assumed this meant a lettuce mix. This post made me check

> ingredients;

>

> Spring Mix

>

> Ingredients: Organic baby lettuces (red & green romaine, red & green

> oak leaf, lollo rosa, tango), organic red & green chard, organic

> mizuna, organic arugula, organic frisee, organic radicchio.

>

> I had looked at the ingredients, I didn't really know what chard was,

> thought it was some kind of lettuce.

>

> So, according to the previous post, I have made another of many bad

> decisions, and I have been paying for it.

>

> In any event, are there any suggestions to Frances' post, i.e. how to

> get fibreous greens w/out high sulfur?

>

Eat a lettuce salad (all kinds of lettuce) every day, with added bits

of low sulfur vegetables. Extra virgin olive oil and fresh lemon

juice in the salad will be great for your liver too.

J

> norske

>

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