That list was made in 1939. Following is a more recent and longer list offered by Steve C in a comment on this weblog; I have not yet evaluated it; the introduction to it provides useful information about protein (methionine) containing sulphur: http://apjcn.nhri.org.tw/server/info/books-phds/books/foodfacts/html/data/data5g.html
Overall the two lists agree. Use them cautiously. Keep in mind that some foods tested by the laboratories had sulphur added to them by the manufacturer. For example, that fact explains why dried apricots (which have sulphur compounds added to preserve them) are much higher in sulphur than fresh or canned apricots.
Does this sound complicated? It is not. I can eat almost any fruit, almost any vegetable, and any starch from tubers and gourds.
1. Starch: 2 large whole Russet potatoes (about 2 cups). The day before, I boiled the potatoes, enough for 3 meals.
2. Vegetables: 1 C already cooked vegetable (bought fresh or frozen). I pour the vegetable into a skillet alongside the potatoes (cold from the refrigerator). I add 1/4 C water (for steaming), add the lid, and set to low heat for 15-20 minutes, until the starches and vegetables are hot.
3. Fruit: 2 C, frozen (e.g., peaches, cherries), fresh (e.g., melons, apples), and dried (plums, dates).
4. Supplements (items added in small quantity for nutritional completeness):
(a) A probiotic capsule or chewable tablet.
(b) B12 (cyanocobalamin) tablet (average 250 micrograms daily, for nerve health), because I have no natural source. Blood tests show this works well for me.
(c) Vitamin D3, 1000 IU, 4 times/week. (I live in a rain forest.)
5. Drink: water or tea (mint or lemon balm).
FOODS THAT I EAT
The low-sulphur starches that I have tested and now can eat in unlimited quantities are: arrow root (2 mg/100 g serving); winter squash (e.g., acorn [frozen] and pumpkin, 10); sweet potatoes (light-skinned, yellow inside, 15); yams (dark-skinned, dark orange inside, 15); parsnips (15); rutabagas (21), potatoes (browns, reds, golds, purple, 22), quinoa (possibly a starchy berry, not a true grain; I eat it in small quantity only, about 2 T, cooked, per meal). I boil the roots and tubers. (I buy winter, hard-shelled squash in frozen blocks, already removed from the shell, ground, and cooked.) I do not freeze starches, as their taste and texture decline. I occasionally eat one serving/meal of these starches: water chestnuts (?) or bamboo shoots (?).
In limited quantities (no more than two servings of any one of these), I eat: cabbage (25); palm heart (?), 1 cylinder; seaweed (?), 1 3-gram sushi sheet; cauliflower (29); mushrooms (34); collard greens (39); broccoli (45); asparagus (47); spinach (86), 1/2 c. I buy some of these frozen or dried, for convenience and storability.
The nuts I eat are: hazelnuts, 5/meal.
- Isolated fats; on the short-term, eating butter (or any other animal or plant fat) does not trigger my inflammation problems, but I avoid isolated fats, for long-term, general health reasons.
- Vinegar, which unfortunately destroys the bacteria in my gut, even when I take a probiotic.