Re: Vegetarians and sulphur food list FAO Andy

[Guest guest]

>

>

> Post the list of things you haven't found (and send me the post

number privately) and I will

> tell you what category they're in if I know. It may help to

discuss what they are as local

> names may vary from ones I'm familiar with in the US.

>

> > Perhaps a vegetarian or vegan list is

> > needed as we have a very different diet generally. > >

> Andy

>

Hi Andy,

Thanks for your help. It's good to know that all nuts are low sulphur

except peanuts. The foods I was interested to find out if they are

low sulphur are below. Some may be obvious but I would like to double

check as I want to do the test properly but still get enough

nutrients.

Rye

Oats

semolina - i guess is ok, same as pasta and cous cous?

Seeds - sunflower seeds, sesame seeds (I'm guessing are ok as sesame

seed oil is?), flax seeds (llinseeds), pumpkin seeds

Grains - amaranth (contains full amino acid profile like quinoa),

oats, rye, barley

Spices - I use a lot of dried indian spices, I looked up fenugreek

and it said the leaves contain high sulphur - would this be the same

when it's turned into a dried spice? I know turmeric is high in

sulphur.

Cardomon pods, garam masala, cumin (all indian dried spices)

Buckwheat, bulgar wheat, wholewheat flour

Fresh ginger root

hot chillies / chilli powder

Fresh herbs - basil, thyme, rosemary

If soya is processed is it still high in sulphur?

soy sauce

rice milk (made from rice gluten so guess it's ok?)

almond milk

potatoes

I also have spirulina, alfalfa and bilberry extract in many of my

viridian supplements. As kelp is high in sulphur I guess spirulina is

also?

I may be fine with sulphur but want to do a trial anyway and this may

help other veggies who need a low sulphur diet whilst chelating.

Thanks again, it's so great to have someone who wants to help others.

Josie

[Guest guest]

> Thanks for your help. It's good to know that all nuts are low sulphur

> except peanuts. The foods I was interested to find out if they are

> low sulphur are below. Some may be obvious but I would like to double

> check as I want to do the test properly but still get enough

> nutrients.

>

> Rye - low in thiol sulfur

> Oats - low in thiol sulfur

> semolina - i guess is ok, same as pasta and cous cous? - low in thiol sulfur

> Seeds - sunflower seeds, , flax seeds (llinseeds), pumpkin seeds - low in

thiol sulfur

>sesame seeds (I'm guessing are ok as sesame seed oil is?) - high in thiol

sulfur

> Grains - amaranth (contains full amino acid profile like quinoa),

> oats, rye, barley - low in thiol sulfur

> Spices - I use a lot of dried indian spices, I looked up fenugreek

> and it said the leaves contain high sulphur - would this be the same

> when it's turned into a dried spice? I know turmeric is high in

> sulphur.

> Cardomon pods, garam masala, cumin (all indian dried spices)

I am not so sure about many spices yet, but they're often OK since they're used

in small

amounts. Turmeric is really good at raising thiol levels however.

> Buckwheat, bulgar wheat, wholewheat flour - low in thiol sulfur

> Fresh ginger root - low in thiol sulfur

> hot chillies / chilli powder - low in thiol sulfur

> Fresh herbs - basil, thyme, rosemary - low in thiol sulfur

> If soya is processed is it still high in sulphur? - yes, it is still high

> soy sauce - still has a lot but since it is often used in small quantities it

may be

tolerated

> rice milk (made from rice gluten so guess it's ok?) - low in thiol sulfur

> almond milk - low in thiol sulfur

> potatoes - low in thiol sulfur

>

> I also have spirulina, - high in thiol sulfur

>alfalfa - not sure but I think it is low in thiol sulfur

>and bilberry extract - low in thiol sulfur

>in many of my

> viridian supplements. As kelp is high in sulphur I guess spirulina is

> also?

>

> I may be fine with sulphur but want to do a trial anyway and this may

> help other veggies who need a low sulphur diet whilst chelating.

>

> Thanks again, it's so great to have someone who wants to help others.

>

> Josie

>

You'll find a lot of misleading 'sulfur' lists on the web.

I'm talking about those compounds that are thiols or that metabolically convert

to them,

not to the total amount of elemental sulfur in the food. Some forms don't

convert very

much and are tolerated at much higher levels than others. E. g. meat is in

theory quite

sulfury, but in fact a lot of the sulfur stays in the methionine rather than

thiol form so it is

a less potent thiol souirce than an elemental analysis would suggest.

Especially if you are

taking TMG or choline which helps provide methyl groups so the methionine

doesn't need

to get metabolized.

Andy