A PROGRESSIVE EXPERIMENT. For six weeks, I have experimented with a low sulphur diet. At first I tried to eat only foods that contain less than 10 mg/100 g serving (about half a cup). Examples are celery (8 mg) and cherries (7 mg). Many fruits fit this category. Few vegetables fit it. No major starches, except pumpkin (9.5 mg) meet this requirement. I soon realized that I would have a lot of trouble getting enough protein. To do so, I raised my limit to 20 mg/100 g serving. Thus I was able to include sweet potatoes (yellow inside) and yams (orange inside), at 15 mg.
Since I had no problems with any food having up to 20 mg of sulphur, I lifted the bar again, to 30 mg. This expansion allowed me to add potatoes (22 mg), thus assuring me all the essential amino acids -- as well as a tasteful and filling meal.
I am now slowly and cautiously adding foods from an even higher level of sulphur. An example is asparagus (46 mg). So far I have had no adverse reaction.
SULPHUR VS. PRAL? Previously I used Potential Renal Acid Load as my guide for deciding which foods to eat. I avoided foods that tended to produce acidity in the kidneys after digestion; and I ate only foods that tended to produce an alkaline condition in the kidneys. The PRAL standard worked very well, reducing my inflammation problems by 99%. The low sulphur diet, however, is even more effective. It has wiped out the last 1% of the problems I have had intermittently for several years -- particularly the last of the eczema and occasional pain problems.
SULPHUR VS. SULPHUR-BEARING AMINO ACIDS? Have I actually identified sulphur, which is a natural chemical element, as the cause of my inflammation problems? I would say "no." Sulphur load might be only a proxy, confounder, or coincident indicator. The problem might be, not the element sulphur, but certain amino acids that contain a lot of sulphur, particularly cysteine and methionine. I do not know.
REMAINING PROBLEM. So far, I have been using only the amount of sulphur in each food as my guide. I have not been calculating the total amount of sulphur in a particular meal. I do not know which is more important. For the sake of simplicity, I will operate on the assumption that I should have only one higher-sulphur food per meal. That standard is easy to meet. I always eat fruit, which is very low in sulphur; I always eat roots or gourds, which are low in sulphur; and I always eat only about 1 C of vegetable, the one food I would consider at the higher sulphur levels. (I completely avoid all the highest sulphur foods: animal products and "seeds" of all kinds, such as grains, nuts, beans, peas, and especially seeds such as mustard, which has one of the highest sulphur ratings on the list.)
ACCEPTABLE FOODS. For an ever-growing list of acceptable, low-sulphur foods, see "What do I eat now?" -- originally posted on July 15, 2010. There is a link to it in the Key Posts list in the upper right corner of this page.
I will add to this post as I learn more.
Burgess Laughlin
5 comments:
Hi Burgess
Congraulations on your success (and the inspiring determination & persistence you used to achieve it).
Will you experiment with re-introducing foods that are low in sulphur but have previously caused you problems, such as berries? I was just wondering if the seeds irritated you because of existing inflammation, but might be ok once your intestines are healed?
Best wishes
Helena
That is a very perceptive question. Yes, foods which I had previously rejected because of the presence of seeds (which in concentrated form, such as grains, caused a reaction) are not triggers. In my recent tests, I have tried both blueberries and blackberries. Neither caused a reaction.
My favorite food of all, figs, are loaded with seeds. I have not yet retested them. I will need to locate organic figs. The other kinds are usually sprayed with preservatives -- which seemed to be sulphur-based.
As to healing, I have assumed, based on past experience, that the condition I have will never heal. It is, so far as I can tell, permanent. I can live with that. My food choices are restricted, but I can still enjoy my food and live healthily.
Thank you for the question.
It's great that you can eat berries again. I'm keeping my fingers crossed about the figs being OK for you ;-)
Hi Burgess,
I am focused on the foods high in sulphur for a few weeks. I have many health issues (mainly colon and skin) and i found that foods high in sulphur worsen my condition. Surfing on the web I found this interesting link: http://livingnetwork.co.za/chelationnetwork/food/high-sulfur-sulphur-food-list/
It is about food high in thiols and it's more oriented to mercury toxic people. Anyway I am investigating if my problems are related to thiol or directly to elemental sulphur content. In my previous experiments I found that fresh meat and fish usually do not cause me any evident negative reaction. So perhaps, the main culprit could be thiol and not sulphur.
Best wishes :)
Matteo
A quick response, for now: Thank you for reporting your experiences. I saw the link several months ago in looking for a list of foods ranked by sulphur. I and another person, but one trained in chemistry, briefly examined the site. We were unsure of its reliability. (E.g., where does its data come from?)
I will take another look, read about thiols (what are they?), and perhaps hire some professional help to evaluate the site and its findings.
I notice that you say "usually" fresh meat and fish do not cause you problems. Does that mean that sometimes they do? What accounts for the difference?
Additional questions arise:
1. What test procedure are you following?
2. How large a dose per meal?
3. How many meals in a row?
4. Do you keep the other foods the same from one meal to the next during the test period?
I wish you well in your experiments.
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