My physician returned my call a couple of days ago. I asked him if I should take a sulfur supplement. He apparently thinks definitely not (thru his representative).
Anyway don’t worry, I won’t take it then. They do sell it at what I would consider reputable internet sources (which will remain nameless here).
Anyway, I just have three questions. (1) Why shouldn’t I take it in supplement form? As I told the medical tech, sulfur supplements were all the rage in the 1950’s at least. (2) Sulfur is necessary in human nutrition. What does it do in the human body? And lastly, (3) as long as I won’t be taking the supplements, where do I get it naturally? I think onions and garlic might have some. But how much of that can anyone stand?
I’m still not clear on why O.P. thinks they need this supplement in the first place, in what seems to be out of the clear blue i.e. not in response to any specific symptoms.
Besides, of course, the fact that they were in vogue seventy years ago.
Meat and poultry, especially organ meats but all meats have some
Fish, especially shellfish
Legumes - that is, beans, lentils, and peas
Nuts and seeds
Eggs (that’s what gives the yolks their yellow color. Greenish bits of egg yolk are when iron combines with the sulfur)
Dairy
Vegetables: the entire cabbage (brassica) family (cabbage, broccoli, brussels sprouts, cauliflower, collard greens, kohlrabi), radishes, turnip tops, the alliums (onion, garlic, leek, etc.), watercress, asparagus, mustard greens, sea vegetables (nori, kombu, etc.)
Grains: barley, oats, wheat
Beverages: beer, cider, wine, grape juice, tomato juice
Condiments: mustard, horseradish, marmite, curry powder, ginger
Other: some well water, food preservatives called sulfites added to a lot of stuff,
Probably a bunch of other stuff I can’t think of at the moment.
Given how common high sulfur foods are I’m wondering why you think you need a supplement. Honestly, man, sulfur deficiency is pretty much a non-issue unless you’re living on just French Fries and soft drinks.
Might also up the more offensive components of body odor, too.
I mean, eggs, onions, garlic, and cabbage are all infamous for inducing highly aromatic bodily emissions. Most of what we perceive as stinky - rotten eggs, skunk spray, etc. - is high in sulfur.
People also take DMSO as a sulfur supplement, which is problematic especially when used as an external cream, since it’s readily absorbed along with facilitating absorption of whatever else you might have applied to your skin (like cosmetics or bug spray), which is not what you need floating around internally.
There’s lightweight evidence that MSM (methylsulfonylmethane, not mainstream media) can relieve osteoarthritis pain. Enthusiasts claim it’s effective against a big laundry list of medical problems including “toxic buildup” but evidence is lacking, which explains why the FDA has cracked down on some MSM marketers.
Unless one’s diet is unnaturally low in sulfur i.e. some vegan diets, there won’t be a need for sulfur supplementation. Possibly the OP’s doc is concerned about potential supplement interactions with prescription medications.
Sulphites are also found in many wines and salad dressings. As a doctor, I’ve never seen a deficiency or seen someone who wanted supplementation of this.
And what I meant to ask was why are worried now that you are getting too much sulfur?
I’m just curious why you’re so concerned with sulfur. Or maybe you’re just curious about its role in the body.
Frankly, I’ve never heard of either sulfur deficiency or excess in a human being, although like many things I suppose it’s possible. Eat a varied, healthy diet and you won’t have to worry about it.
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