Meat, Butter and Sulfation question

[Guest guest]

Hi,

Why is it that Andy does not include meat, poultry, and fish in the

high sulfur (thiols) foods as they are very high in sulfur amino acids?

Butter and ghee are not on the sulfur food list. Are they OK (sulfur

free)as they are primarily fat?

Andy explains that when you have high sulfate you are not necessarily

using it and therefore it is building up in the bloodstream. Does he

every indicate specifically why it is that you are not using it? Is

there a dysfunctional enzyme or another mechanism that is not working

properly?

He also says that this may indicate an inability to make sulfated

biomolecules needed in the gut, collagen, etc. Again, has he every

given more details about this?

I seem to be one of the rare high sulfate people (at least I was on my

GDX test a few years back and there's not much information about this.

Thanks in advance. This group is terrific and am very grateful to the

moderators. I've learned a lot.

Lee