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????

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.)

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.)

Thanks in advance for the clarification.

Best wishes, Lee