Rhodenase deficiency, sulphates and sulphites

I'm getting increasingly interested in investigating the relationship between the overproduction hydrogen sulfide (H2S) in patients with ulcerative colitis. Both of my flares have been preceded by a high amount of gas prior to the flare and both happened at the time where I was drinking rain water which I know is high in sulphur compared to city water.

Who else in here has explored this avenue? Here's some of what I've found so far:

Margaret at the Nutrition and
Allergy Clinic in Stockport, UK said...
Like many things, sulphate is good in the right place, and harmful in the wrong one. Some undigested protein reaches the large intestine. Those amino acids that contain sulphur provide sulphate for certain bacteria, which make hydrogen sulphide out of it. An enzyme called rhodenase should remove this hydrogen sulphide. If you are short of rhodenase, the hydrogen sulphide can damage the cells of the colon wall, causing ulcerative colitis. Meat, fish and eggs are good for most people, but if you lack rhodenase, you are better off without them, because they contain a lot of sulphur amino acids. It is a pity that people have their colons removed, because no one has suggested they try a meat, fish and egg-free diet. If you do try this diet, it is a good idea to take some fish oil, and if you like the taste of meat, you can always use meat fat in your cooking. Epsom salt baths are important for people with ulcerative colitis. They deliver sulphate to the gut wall via the bloodstream. What is to be avoided is sulphate delivered via the contents of the gut.

Here's a chart showing the difference in sufite production in the feces from UC subjects compared to non-sick people:
https://ibb.co/cmsybxp

Food rich in sulfur:
Beverages
Beer
Red & white wine
Cider
Apple juice
Tomato juice
Grape juice
Cow’s milk
Sometimes well water (it varies, but city water is OK)


Fruits
Dried fruits, such as raisins, dates, prunes, dried apricots, etc.
Dried coconut

Vegetables (varies with soil and fertilizer used)
Arugula
Asparagus
Mustard greens
Cruciferous veggies: broccoli, cauliflower, Brussels sprouts, bok choy, cabbage, kale, turnips,
etc.
Allium vegetables: garlic, onions, chives, leeks, shallots
Seaweed

Proteins
Red meat (highest)
Fish
Eggs (both yolk and white)
Pork
Poultry white meat
**poultry dark meat contains some sulfur, but is lower than other animal proteins
Dairy (except butter)
Bone broth
Soy
Whey powder

Nuts, Seeds, Beans, Lentils, Grains
Brazil nuts
Almonds are moderately high
Sesame seeds
Peanuts
Soybeans

Other Foods
Mustard
Bread and whole wheat pasta contain moderate levels of sulfur/sulphate

@poopydoop Totally agree. That's a completely unnecessary, offensive and incorrect comment by that author. I find that people who study nutrition often get unrealistic ambitions with what they can accomplish through diet.

I would still like to explore this avenue so welcoming any contribution in this area. The quote is just from one author. There are multiple studies from many different sources in this subject.

I don't look at it as a diet as much as trying to limit the primary sources of sulfur. Everything contains more or less of it and limiting primary sources could be a way of easing symptoms especially under a flare. Primary sources being in that list of foods and making sure your water doesn't contain too much of it.

Whether or not it is the primary cause is a different subject but it seems to be quite conclusive that patients with UC do have an overproduction of H2S and that is very toxic and inflammatory in high concentration. See:

https://www.dropbox.com/s/booeoxha9kmnogo/106-2006_investigator_meeting-levitt.pdf?dl=0

Post Edited (curl3d) : 2/18/2019 3:53:14 PM (GMT-7)