Re: Andy: sulfur foods

[Guest guest]

It isn't clear to me which ones are lower, or whether it is random variation or

type specific.

> In doing an Onibasu search of +from:andycutler beans, I see that Andy

> has said that beans vary in how much sulfur they have, with most

> beans being high. This implies that some beans are not so high.

>

> It might be helpful to know which beans are lower in sulfur.

>

> Andy in one post mentions that dietary sulfur can be reduced by

> substituting beans for eggs, which means that in general beans must

> be lower in sulfur than eggs.

>

> Before I discovered Andy's work, and after I became acutely metal

> toxic from improper ALA usage and concurrent amalgam removal, I

> became suddenly intolerant to cruciferous vegetables, which I had

> been eating in abundance for many years, and had to curtail them. I

> continued to eat a lot of various beans such as chickpeas, black

> beans, kidney beans, navy beans, etc. apparently without a problem. I

> usually don't eat much soy. Later I seemed to again be able to

> tolerate cruciferious vegetables.

>

> I don't know whether I was sensitive to the sulfur compounds in the

> vegetables but not the ones in the beans, or whether I had a problem

> with the beans that I didn't pick up on, or whether whatever I was

> sensitive to was present in the beans also but in lower and more

> tolerable amounts, or what.

>

> I am wondering whether it would be helpful to break down the sulfur

> food lists in more detail, 1) by type of sulfur compound, in case

> people are sensitive to some but not all of these compounds, and 2)

> by quantity the compounds, in case people can tolerate lower levels

> but not higher levels.

I don't think there is adeqauately reliable information to be able to do this.

> Thank you.

>