cooking lowers sulfur content of food?

[Guest guest]

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> Can you explain how cooking lowers sulfur? I've heard this before,

but it

> doesn't make sense to me since sulfur is an element. Does it mean that

> cooking breaks down the thiols into some other sulfur form?

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