Sulfur performs many vital functions for our body, such as forming connective tissues and producing an array of hormones, enzymes (Coenzyme A), vitamins (B1 and B7), and amino acids (cysteine and methionine). While a wide variety of vegetables and protein
Reader writes: I’m interested in trying organic sulfur to see if it would help with my high blood pressure and diabetes, but I heard from a friend that it tastes really awful. Is that true?
In Andy Cutler’s book, “Amalgam Illness: Diagnosis and Treatment,” the author describes how many mercury-sensitive people can not tolerate sulfur foods such as artichokes and eggs that contain a high level of free thiols.
In this article under the Linseed and Sulfur-rich Food subheading, Walter Last describes MSM as the best supplement form of organic sulfur and L-cysteine and L-methionine as the main sulfur amino acids.
Per this report, the USDA does not define the sulfur content of foods because sulfur itself is a component of several vitamins and amino acids such as methionine and cystine — both of which are present in the yolk and