Guest guest Posted March 1, 2008 Report Share Posted March 1, 2008 In case there was any confusion over how my post was included in cann7899's, it's because I edited her message when I was approving messages, and added my comments right then, instead of waiting till it was posted and then replying. I thought it was important to clear this up right away.-------Jackie In frequent-dose-chelation cann7899 wrote: Jackie wrote: *****Funny thing, I was just thinking about this overnight, that there is probably going to be confusion over *high sulfur foods* as listed below, and *foods requiring sulfation*, as we discussed and I listed yesterday. THEY ARE TWO DIFFERENT THINGS. FOODS REQUIRING SULFATION----Has to do with being LOW PLASMA SULFATE. These foods require sulfate to be processed by your liver, and if you are low in sulfate, then this process may be slow, possibly causing problems. By lowering your intake of these foods, you are not using up your sulfate reserve as fast, and this will help you raise your sulfate levels, along with supplementing it. So this is the situation where taking epsom salt baths, which are magnesium sulfate, helps your body to get more sulfate by absorbing it through your skin. You can also use magnesium sulfate cream, take epsom salts orally, or take glucosamine sulfate. Taking molybdenum may also help. So the foods requiring sulfation are high in phenols or salycilates, or anything that requires sulfation, and this is what the FEINGOLD DIET is based on. See page 195 of AI. Andy also says, " Things like sulfate as in epsom salts are perfectly safe for people who have trouble with " sulfur foods " . " So foods requiring sulfation are not high sulfur foods, they are two different things. Foods requiring sulfation are NOT high in thiols, and that's what sulfur foods are, foods high in thiols. HIGH SULFUR FOODS----Has to do with being HIGH PLASMA CYSTEINE. Cysteine and high sulfur foods have THIOLS, and thiols is what grabs onto mercury and loosely drags it around. So if you are high plasma cysteine and you eat alot of sulfury (high thiol) foods, you are going to feel much worse. That's why some people feel MUCH BETTER by eliminating/limiting these foods. This is what gets talked about the most on the group, is doing a trial of eliminating these foods and seeing how you feel. And this is what the list below is, and Andy talks about this on page 195-196 of AI, SULFUR FOODS (THIOL FOODS). He also lists which supplements are " sulfury " , such as cysteine, glutathione, MSM, DMSO, chlorella, etc. Also read page 199 of AI where Andy talks about single thiols and double thiols for a better understanding. Now, if you have NORMAL PLASMA CYSTEINE, then you can probably tolerate SOME SULFUR FOODS. If you have LOW PLASMA CYSTEINE, then you may feel better by eating ALOT OF SULFUR FOODS. Basically, you need to experiment with it to find out what amount makes you feel the best. So high sulfur foods are not the same as foods that require sulfation. They are two different animals. One has to do with sulfate and one has to do with cysteine. I hope this helps. Jackie ------------------------------------------------ Here is a more complete high sulfur food list that Andy sent me in my file review report: Dean I can also send it as table in word if you would like it for the web site. artichokes, Jerusalem but not French asparagus bean curd/tofu milk bean sprouts beans of all sorts bok choy broccoli brussels sprouts cabbage carob cauliflower cheese of all sorts chives chocolate coffee collard greens cream daikon peanuts eggs garlic green beans horseradish jicama kale leeks lentils of all sorts milk from any animal miso soup onions papaya (slightly) peas pineapple (slightly) radishes rutabaga sauerkraut sour cream soy cheese soy milk spinach split peas tempeh Tofu turnip greens whey yeast extract Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2008 Report Share Posted March 1, 2008 In case there was any confusion over how my post was included in cann7899's, it's because I edited her message when I was approving messages, and added my comments right then, instead of waiting till it was posted and then replying. I thought it was important to clear this up right away.-------Jackie In frequent-dose-chelation cann7899 wrote: Jackie wrote: *****Funny thing, I was just thinking about this overnight, that there is probably going to be confusion over *high sulfur foods* as listed below, and *foods requiring sulfation*, as we discussed and I listed yesterday. THEY ARE TWO DIFFERENT THINGS. FOODS REQUIRING SULFATION----Has to do with being LOW PLASMA SULFATE. These foods require sulfate to be processed by your liver, and if you are low in sulfate, then this process may be slow, possibly causing problems. By lowering your intake of these foods, you are not using up your sulfate reserve as fast, and this will help you raise your sulfate levels, along with supplementing it. So this is the situation where taking epsom salt baths, which are magnesium sulfate, helps your body to get more sulfate by absorbing it through your skin. You can also use magnesium sulfate cream, take epsom salts orally, or take glucosamine sulfate. Taking molybdenum may also help. So the foods requiring sulfation are high in phenols or salycilates, or anything that requires sulfation, and this is what the FEINGOLD DIET is based on. See page 195 of AI. Andy also says, " Things like sulfate as in epsom salts are perfectly safe for people who have trouble with " sulfur foods " . " So foods requiring sulfation are not high sulfur foods, they are two different things. Foods requiring sulfation are NOT high in thiols, and that's what sulfur foods are, foods high in thiols. HIGH SULFUR FOODS----Has to do with being HIGH PLASMA CYSTEINE. Cysteine and high sulfur foods have THIOLS, and thiols is what grabs onto mercury and loosely drags it around. So if you are high plasma cysteine and you eat alot of sulfury (high thiol) foods, you are going to feel much worse. That's why some people feel MUCH BETTER by eliminating/limiting these foods. This is what gets talked about the most on the group, is doing a trial of eliminating these foods and seeing how you feel. And this is what the list below is, and Andy talks about this on page 195-196 of AI, SULFUR FOODS (THIOL FOODS). He also lists which supplements are " sulfury " , such as cysteine, glutathione, MSM, DMSO, chlorella, etc. Also read page 199 of AI where Andy talks about single thiols and double thiols for a better understanding. Now, if you have NORMAL PLASMA CYSTEINE, then you can probably tolerate SOME SULFUR FOODS. If you have LOW PLASMA CYSTEINE, then you may feel better by eating ALOT OF SULFUR FOODS. Basically, you need to experiment with it to find out what amount makes you feel the best. So high sulfur foods are not the same as foods that require sulfation. They are two different animals. One has to do with sulfate and one has to do with cysteine. I hope this helps. Jackie ------------------------------------------------ Here is a more complete high sulfur food list that Andy sent me in my file review report: Dean I can also send it as table in word if you would like it for the web site. artichokes, Jerusalem but not French asparagus bean curd/tofu milk bean sprouts beans of all sorts bok choy broccoli brussels sprouts cabbage carob cauliflower cheese of all sorts chives chocolate coffee collard greens cream daikon peanuts eggs garlic green beans horseradish jicama kale leeks lentils of all sorts milk from any animal miso soup onions papaya (slightly) peas pineapple (slightly) radishes rutabaga sauerkraut sour cream soy cheese soy milk spinach split peas tempeh Tofu turnip greens whey yeast extract Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2008 Report Share Posted March 1, 2008 > > Dean I can also send it as table in word if you would like it for the > web site. Thanks for that, I have updated the list thanks to your help. http://www.livingnetwork.co.za/healingnetwork/sulfur_sulphur_foods.html Now what I'd like to know is which of these foods are most dangerous to sulfur sensitive people. In other words which have the highest free-thiol levels so they can be prioritized. It would be nice if we can order the list as most offensive to least. Interestingly, as noted: In a post to the Frequent-Dose-Chelation Yahoo group Dr Andy Cutler writes: " I estimate that 33-50 % of mercury toxic people have elevated cysteine. If you have elevated cysteine and you want to convert some glutathione, take 2:1 weight ratio of glutamine and glycine and your body will do the rest. " Have any of you that are high cysteine (sulfur intolerant) tried to take glutamine and glycine in order to make some glutathione? Andy notes that every chronically ill person is glutathione deficient. I wonder is that is more-so for high cysteine/sulfur people? I can't try it as I'm actually low cysteine/low sulfate so do well on sulfur foods and sulfate supplements and things that slow down phase 1 liver and speed up phase 2. Thanks, DeamSA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2008 Report Share Posted March 1, 2008 First of all, I would like to apologize to Collette about jumping on her original post about this sulfur food list. When I did so, I hadn't read Dean's post yet, and I didn't realize she was responding to him about sulfur foods, not the foods requiring sulfation thing, and she was actually providing wonderful information, an updated list of sulfur foods right from Andy. I didn't know that Dean had posted links to both food lists, and I was worried that people were confused between the two. And it is easy to do, sulfate and sulfur sound like pretty much the same thing. Anyway, I was just trying to clarify the difference, and I was in no way trying to say that her list wasn't accurate. Actually, we should all print out her updated list and stick it in our AI books on the page with the sulfur foods. Anyway, thanks Collette! More below---------Jackie In frequent-dose-chelation DeanNetwork wrote: >Collette wrote: > Dean I can also send it as table in word if you would like it for the > web site. Thanks for that, I have updated the list thanks to your help. http://www.livingnetwork.co.za/healingnetwork/sulfur_sulphur_foods.html Now what I'd like to know is which of these foods are most dangerous to sulfur sensitive people. In other words which have the highest free-thiol levels so they can be prioritized. It would be nice if we can order the list as most offensive to least. ------------I have no idea Dean, and can't say I ever remember hearing anything about this, and not even sure where you'd find the information. If it does exist, then yes, it would be nice to know the worst offenders.-----------Jackie Interestingly, as noted: In a post to the Frequent-Dose-Chelation Yahoo group Dr Andy Cutler writes: " I estimate that 33-50 % of mercury toxic people have elevated cysteine. If you have elevated cysteine and you want to convert some glutathione, take 2:1 weight ratio of glutamine and glycine and your body will do the rest. " ------------I don't recall this exact post, but I think I remember saying this too, and this does make sense with what he says in AI about raising glutathione. He says to take 4 parts of NAC (cysteine) to 2 parts glutamine to 1 part glycine, but if you are already high in cysteine, then dropping the NAC and only taking the other two makes sense. Those are the three precursors to glutathione.---------Jackie Have any of you that are high cysteine (sulfur intolerant) tried to take glutamine and glycine in order to make some glutathione? Andy notes that every chronically ill person is glutathione deficient. I wonder is that is more-so for high cysteine/sulfur people? ----------I am (was) normal cysteine, and I have tried taking NAC a few different times, but it doesn't agree with me. I think it is just too sulfury for me, and must raise my cysteine level too much. I am (was) low glutathione on my Comp. Liver Detox test, almost 3 years ago, and I do take glutamine and glycine, but I have never had it tested again, so I have no idea if it has gone up.----------Jackie I can't try it as I'm actually low cysteine/low sulfate so do well on sulfur foods and sulfate supplements and things that slow down phase 1 liver and speed up phase 2. -------------Can you/do you take NAC Dean? If you tolerate that, then you should be able to follow Andy's recipe in AI. It's in a few places, but on page 154 under glutamine is one of them, and I stated it above.----------Jackie Thanks, DeamSA Quote Link to comment Share on other sites More sharing options...
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