RE: cooking lowers sulfur content of food?

[Guest guest]

Hi Doug-

Thanks for the explanation. Interesting that cooked sulfur foods seem less

troublesome for you than raw. I hadn't noticed that, but I'm still trying to

determine the finer points of what I tolerate and what I don't. I'm limiting

sulfur, salicylates, phenols, and amines, which has helped. I haven't tried

totally eliminating sulfur - I may have to do that.

And it makes perfect sense that sulfur compounds could oxidize into a gas. I

hadn't thought of that. Thanks again.

Dana

_____

From: frequent-dose-chelation

[mailto:frequent-dose-chelation ] On Behalf Of nhdougsimmons

hey Dana,

My basis for that comment was strictly empirical. I experienced

this lowering of sulphur in cooked food as a lessening of symptoms

caused by sulphur as compared to symptoms caused by eating similar

quantities of the food raw. Best example for me is kale.

Here is a technical sounding explanation: The sulfur found in thiol

groups (in plants anyway)oxidize readily and form disulfide groups.

Now here is my understanding of the issue: Notice how when you cook

cabbage it smells funny? That odor is sulphur oxidizing. It's a gas.

Here is a quote I found in a book entitled " The Hygenic System;

Othotrophy " . by Shelton;

" Cooking drives of part of the food into the air as gases...

That the cooking of milk, even pasteurizing it, greatly impairs its

food value is well known. Eggs and vegetables, like cabbage,

cauliflower, onions, etc., rich in sulphur, have their sulphur

oxidized. They should never be cooked. "

Thanks for asking. Andy could give a more complete answer. I

struggled with college level biochemistry.

Doug

[Guest guest]

can someone point me to a list of these foods? i know that eggs bother

me but not sure what else i should try avoiding.

thanks

monique

Hi Doug-

Thanks for the explanation. Interesting that cooked sulfur foods seem less

troublesome for you than raw. I hadn't noticed that, but I'm still trying to

determine the finer points of what I tolerate and what I don't. I'm limiting

sulfur, salicylates, phenols, and amines, which has helped. I haven't tried

totally eliminating sulfur - I may have to do that.

And it makes perfect sense that sulfur compounds could oxidize into a gas. I

hadn't thought of that. Thanks again.

Dana

[Guest guest]

--------------------------------------------------

> can someone point me to a list of these foods? i know that eggs bother

> me but not sure what else i should try avoiding.

,

Here is a guideline for you to start of with. It sure helped me

High sulfur (sulphur) food list

Supplements high in sulphur (avoid)

And supplements that are safe for you and are worth trying as they actually

support the sulfur pathways are

Safe (low sulfur) foods are

low sulfur food list

http://www.livingnetwork.co.za/healingnetwork/sulfur_sulphur_foods.html

Kai

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