Sulfur levels are maintained by including MSM and sulfur-residue foods regularly in one’s diet, and sometimes, when instinct dictates, to include large doses. Sulfur-residue foods are commonly recognized by either their high protein content or their characteristic spicy, heating effect, evident in garlic, onion, mustard, horseradish, etc. The following is a list of sulfur-residue foods:
* Arugula
* Blue green alga
* Cabbage (spicy)
* Durian
* Hot chilis/peppers
* Broccoli
* Brussels sprouts
* Garlic
* Hemp seeds
* Horseradish
* Marine phytoplankton
* Mustard leaves
* Mustard, radish flowers (very powerful sulfur source)
* Many wild and domesticated cruciferous vegetables (including broccoli, cauliflower, and kale)
* Nasturtium
* Noni
* Onions
* Pumpkin seeds
* Radishes (black, red, and daikon)
* Spirulina
* Watercress
Sulfur-residue foods seem to be most assimilable if eaten in a certain way. If sulfur-residue foods are not eaten properly and/or not assimilated well, they will promote fermentation in the intestines, leading to indigestion and gas. An excess of sulfurous foods containing mustard oils (garlic, onions, hot peppers) can cause a mild antiseptic mucus cleansing that may increase to a heavy discharge of mucus from the lungs and sinuses.
Sulfur is involved in the formation of bile acids, which are important for fat digestion and absorption. In fact, sulfurous foods combine well with fatty foods (avocado, nuts, oil, some seeds, etc.). The spicy sulfurous elements are softened by fats. This means that if one eats it in large quantities, then one may eat avocado or nuts with it to soften the harsh edge. Another example would be to include onions or garlic with avocado in a salad. This combining of a fatty food with a spicy sulfurous food is intuitive (most people do it instinctively).
Sulfur-rich foods generate a subtle heating reaction; therefore, if overeaten they will overheat the intestines and cause gas. This can be balanced by bringing in an appropriate quantity of a salty
vegetable (at least as much or more of a salty vegetable as of the sulfur-residue food itself). Salty vegetables that calm down a sulfur reaction in the intestines include celery, kale, spinach, and chard.
Unwashed seaweeds contain a large amount of potassium and a large amount of sodium (sea salt). Eating foods like this (that are both high in potassium and sodium) tends to diminish the sulfur reserves of the body because sulfur modifies the sodium/potassium balance. Essentially this means that seaweeds go well with high-sulfur foods.To make a really amazing salad, one should follow the guideline above and include a fatty food (avocados, nuts, oil, some seeds, etc.), a salty vegetable (celery, kale, spinach, chard), and a seaweed (dulse, nori, kelp) with sulfur-residue foods. This makes everything assimilate and balance nicely. Experiment with different combinations to determine what works best for you.
Recipes are great. And knowing the theory behind recipes is even better. A “beauty salad” might contain:
* Lettuce
* Cauliflower
* Celery
* Arugula
* Onions
* Radishes
* Olives
* Burdock root
* Dulse seaweed
* Olive oil
* Lemon juice
* Arugula
* Blue green alga
* Cabbage (spicy)
* Durian
* Hot chilis/peppers
* Broccoli
* Brussels sprouts
* Garlic
* Hemp seeds
* Horseradish
* Marine phytoplankton
* Mustard leaves
* Mustard, radish flowers (very powerful sulfur source)
* Many wild and domesticated cruciferous vegetables (including broccoli, cauliflower, and kale)
* Nasturtium
* Noni
* Onions
* Pumpkin seeds
* Radishes (black, red, and daikon)
* Spirulina
* Watercress
Sulfur-residue foods seem to be most assimilable if eaten in a certain way. If sulfur-residue foods are not eaten properly and/or not assimilated well, they will promote fermentation in the intestines, leading to indigestion and gas. An excess of sulfurous foods containing mustard oils (garlic, onions, hot peppers) can cause a mild antiseptic mucus cleansing that may increase to a heavy discharge of mucus from the lungs and sinuses.
Sulfur is involved in the formation of bile acids, which are important for fat digestion and absorption. In fact, sulfurous foods combine well with fatty foods (avocado, nuts, oil, some seeds, etc.). The spicy sulfurous elements are softened by fats. This means that if one eats it in large quantities, then one may eat avocado or nuts with it to soften the harsh edge. Another example would be to include onions or garlic with avocado in a salad. This combining of a fatty food with a spicy sulfurous food is intuitive (most people do it instinctively).
Sulfur-rich foods generate a subtle heating reaction; therefore, if overeaten they will overheat the intestines and cause gas. This can be balanced by bringing in an appropriate quantity of a salty
vegetable (at least as much or more of a salty vegetable as of the sulfur-residue food itself). Salty vegetables that calm down a sulfur reaction in the intestines include celery, kale, spinach, and chard.
Unwashed seaweeds contain a large amount of potassium and a large amount of sodium (sea salt). Eating foods like this (that are both high in potassium and sodium) tends to diminish the sulfur reserves of the body because sulfur modifies the sodium/potassium balance. Essentially this means that seaweeds go well with high-sulfur foods.To make a really amazing salad, one should follow the guideline above and include a fatty food (avocados, nuts, oil, some seeds, etc.), a salty vegetable (celery, kale, spinach, chard), and a seaweed (dulse, nori, kelp) with sulfur-residue foods. This makes everything assimilate and balance nicely. Experiment with different combinations to determine what works best for you.
Recipes are great. And knowing the theory behind recipes is even better. A “beauty salad” might contain:
* Lettuce
* Cauliflower
* Celery
* Arugula
* Onions
* Radishes
* Olives
* Burdock root
* Dulse seaweed
* Olive oil
* Lemon juice
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