Re: sulfur
#350492 - 10/01/09 09:42 AM
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Syl
Reged: 03/13/05
Posts: 5499
Loc: SK, CANADA
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Perhaps I shouldn't have used the term elemental. It more accurate to speak of organic and inorganic sulfur compounds.
Sulfur is a non-metallic element found in a variety of compounds found in food. The principal sources of inorganic sulfur include sulfur dioxide, sulphate, sulphite, bisulphite and metabisulphite. They are are widely used as food additives where they function as preservatives, bleaching agents and antioxidants. Organic sulfur compounds are things such as amino acids that contain sulfur.
The sulfur used with dried fruit is usually comes from treating the fruit with sulfur dioxide gas. This is an inorganic sulfur compounds. The sulfur in proteins, brassica vegetables and volatile sulfurous oils in onions and garlic are organic compounds.
The amount of protein in the diet affects how much sulfur gets into the large bowel. The sulfur in brassica finds it way into the colon too but it easy to control sulfur from this source. It is more difficult to control the amount of sulfur in the diet from proteins because sulfur amino acids are commonly found in many proteins.
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STABLE: ♂, IBS-D 50+ years - Science of IBS
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So the sulfur in eggs would be worse than in vegetables because of the protein? or is it protein in the daily diet in general?
Do you think there would be more sulfur in veggies had they been grown in sulfured fields as I suggested? (kind of like the extra iron when cooking with iron pans)
Can we get a catalitic converter for our colon? 
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Re: sulfur
#350509 - 10/01/09 02:41 PM
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Syl
Reged: 03/13/05
Posts: 5499
Loc: SK, CANADA
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The sulfur in eggs, veggies and proteins is the same sulfur. Our bodies need sulfur to build proteins and other important molecules. For example, sulfur plays an important role in maintaining the 3-D structure of proteins.
The question, I believe, the ulcerative colitis and IBD research is trying to address is how to limit the amount of sulfur that gets to the colon through the diet where it is a problem. It is a difficult question to answer.
It is possible that veggies grown in a sulfured field might absorb more sulfur than veggies grown under normal conditions. I suspect that the veggies won't absorb much more than they need. Most of it will likely stay on the surface and be washed away in preparation for eating.
If you invent a catalytic converter for the colon I bet you could sell a few dozen of them on the board 
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STABLE: ♂, IBS-D 50+ years - Science of IBS
The FODMAP Approach to Managing IBS Symptoms
Evidence-based Dietary Management of Functional GI Symptoms: The FODMAP Approach
FODMAP Chart & Cheatsheet
The Role of Food & Dietary Intervention in IBS
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