I'm very confused on: Sulfites vs. Sulfates vs. Sulfur vs. thiols.
When I googled low sulfur diet, I came up with this list of foods:
However, they are approaching this from the perspective of thiols and mercury.
Then I read this very interesting 99 cent amazon ebook: Headaches, Fries & Colas:
It contains food lists and effective sulfite loads, and approached this from the perspective of sulfites and headaches. Since I'm trying to trouble-shoot headaches and muscle/joint issues, this seemed particularly relevant.
Since milk from any animal is on the thiol list, and I really love my raw goats milk, I decided to the sulfite elimination first. Meat contains sulfur (but no sulfites), and apparently not thiols. It???s all so confusing!
My mom is allergic to sulfa drugs. I had migraines for 20 years while taking a sulfa drug (but never made the connection). When I stopped taking the drug 4 years ago, the migraine frequency dropped from 24/year to 2/year. However, I now get chronic tension headaches accompanied with muscle cramps in hands, feet, legs. I think I???ve ruled out all the electrolyte possibilities so I???m now exploring other hypothesis. I did a 23andme test and 4 of 25 Sulfonotransferase genes were hetero defective. That doesn???t seem too bad, but it???s something to go on perhaps.
I guess I need to get up to speed on the sulfur/sulfite thiol thing as it perhaps pertains to genetics.
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I can testify that my rare headaches (perhaps ten in my whole life) were always related to sulfites. Since 2008 I brew my own wine and drink only that. No headache since.
I have been going round in circles with similar for years. I think i may have read something that sounds similar years ago on a free website - brimstone demons maybe? I think i have correlated reactions of a rare condition i have [erythromelalgia] with sulfites, but i have never been sure about sulfates or sulfur itself. Also as that thing i have got is pretty rare i have no real idea what causes it so it could be the sulfites or it might just be coincidental as with most things. Anyway, of the top of my head; I think i have noticed reactions with preserved [usually means sulfited] fruit [apricots by far the worst], sausages and maybe some starches like corn and potato. I have tried soaking in epsom salts a few times an i think this may bring on a reaction, so i am guessing it could be the sulfur. I haven't taken antibiotics for years but the onset of my condition correlates with a period of a few weeks when i took lots [which i think can be sulfited]. I need to look into all this again, see if there is any new info out there. Good luck.
Butter OK, but cream is not? How's that make sense? Sulfur / Thiols
This high / low thiol food list: http://www.livingnetwork.co.za/chelationnetwork/food/high-sulfur-sulphur-food-list/ has cream being high, but butter being low.
Isn't butter just churned cream?
8oz of butter is 1626 cals, 1.9g protein, 184g fat.
8oz of heavy whipping cream is 822 cals, 4.9g protein, and 88g fat.
For cream to be bad and butter to be ok, the offending component can't be fat. Is it milk protein? (more protein in cream than butter) However, the difference is only 3g for a whopping 8oz serving!
Can someone make sense of this for me?
Looking back through my food diary, the confounding thing is that I'd often have butter or cream with various foods and got a reaction. When I thought dairy was on my safe list, I concluded it may have been the other food. Now I'm not so sure!
Thanks a bunch,