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Is fatty meat lower in sulphur? If so, what is the science behind this?

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Ulcerative Colitis
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Posted 9/17/2017 8:47 AM (GMT 0)
I found that a "healing" Paleo diet was actually making me worse. The problem is grains are calorie-rich and satisfying. If you no longer eat grains then you'll be constantly hungry just eating vegetables. What happens is that you start filling up on more and more animal protein - eggs, seafood, meat etc. This excess of protein caused my symptoms to escalate to an even worse level. There are a lot of studies suggesting that sulphur might be the culprit in UC. Basically, sulphur is highest in the proteins - all meats, seafood, eggs, dairy etc. The cruciferous veges - which everyone warns you about - are relatively low in sulphur. Sulphur is really a problem with protein - amino acids.

Sulphur is metabolised by colonic bacteria to hydrogen sulphide gas, which is beneficial in small amounts but toxic in high doses. Hydrogen sulphide retards butyrate, the SCFA that heals the colon's cells. If this is true, it makes sense that a high protein diet could be the cause of bowel disease generally.

This is the guide that I follow for sulphur levels in foods:

http://apjcn.nhri.org.tw/server/info/books-phds/books/foodfacts/html/data/data5g.html

But some of these results don't make sense.

Why are the delicious seafood types high in sulphur? Is this just coincidence?
Why does fried seafood have next to no sulphur?
Why does boiled chicken have 300 mg sulphur whereas crumbed (fried) chicken has none?

I'm wondering how accurate this list is. A lot of commentators claim that fatty meat is lower in sulphur but don't offer any reasons for this. It can't be just a simple ratio - more fat equates to less sulphur - because a lot of the meats and seafoods in this list have no sulphur content at all.

I'd appreciate any insight into this.

For those with UC or any other bowel disorder - this link describes very well the toxicity of hydrogen sulphide gas

Bowel wars: Hydrogen sulphide vs butyrate
https://www.youtube.com/watch?v=NUyi3UfzBYI

I really think there is something to this theory.
Posted 9/17/2017 12:37 PM (GMT 0)
This is an interesting idea. I'll have to delve into it later, but I was always under the impression that sulphur is a trace mineral and it is found in very small quantities in foods. So even though it's present in many foods, it's a small amount.

I have been eating a high protein diet now for quite awhile.....

As far as your questions about this goes though, maybe frying is such high heat it degrades the sulphur content and also seafood being in salt water may explain the high initial content?

On a different note I've been making a point to eat more fatty meats. For quite awhile I was a lean protein person only, but since reading about collagen being beneficial to colon healing, I have been eating more of the tendons, ligaments and fat from things like chicken (where I used to only consume the skinless breast meat).

I'll be interested to see other opinions on this if there are any.....

I'll be honest though, I no longer assign any relevance to food and UC progression (to my personal disease). Aside from avoiding flagrantly offensive foods in flare mode anyway. None seems to affect me in a noticeable way otherwise.
Posted 9/17/2017 1:27 PM (GMT 0)
don't know nothin about that sulpher stuff, but do know that my colon likes lots of protein with extra fat -
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