Re: Question about sulfur foods and cysteine

[Guest guest]

>

> Sorry if I seem totally brain dead, but I'm still trying to

understand

> this thing about sulfur foods.

>

> Cutler says something like 35-50% of mercury toxic people have a

> problem with sulfur foods.

Is it only people with high cysteine that

> have a problem with sulfur foods????

TK--- no, people that are low can also have problems - I do.

>

> also said, if I got it right, that in terms of amino acids,

it's

> only foods that are high in the amino acid cysteine that present the

> thiol problem, not the other sulfur amino acids. Is that correct?

> Right now just talking about amino acids,

as I think there are other

> sulfur compounds that present the thiol problem in foods that are

not

> high in amino acids (like brocolli, cauliflower, etc.)

TK--- these are both high sulfer foods, all of the cruciferous

vegetables are.

>

> Interestingly, Wikipedia includes chicken on their list of high

> cysteine foods.

>

> I tested normal for plasma cysteine 2 years ago and super high

> sulfate. However, I cannot at present handle any of the thiol

> precursor supplements. I can now only eat 5 foods, which seems to be

> due to a combination of a severe phenol problem and digestive

> problems. One food I seem fine with is chinese cabbage, which has

> only about 20% of the sulfur of regular cabbage. I hesitate to give

> up one of my foods and it's not on the high sulfur list.

Also it's

> not totally clear to me whether I have a problem with sulfur foods,

> since I have these other intolerances (phenols, in particular.)

TK--- this is something that you would need to figure out if possible

otherwise it will always be a guess as to what is bothing you - it is

a hard problem for a lot of people.

>

> Thanks in advance for the clarification.

>

> Best wishes, Lee

>