Low Sulfur Foods List: Sulfur Intolerance (2024)

I figured out a year and half ago that I had a thiol sensitivity. I figured out I had heavy metal toxicity as well. Once I went on a low thiol diet, I actually felt normal and not all over the place. I am very sensitive to thiols so I eat pastured meats & poultry, seeds, tomatoes, cucumbers, and squash of every kind. I have a very limited diet which is really making it difficult for my adrenals and the rest of my body to heal and strengthen. Because of the weakness in my adrenals, I have to drink lots of electrolytes/coconut water, which is not good for my already compromised/poisoned kidneys. I have peace w the fact that at least my mind is intact. I also had severe anaphylactic reactions last year for a couple months until I removed filtered water from my diet and switched to distilled water. I don’t do synthetic supplements
Like molybdenum because I don’t want to throw off any other minerals. I do some herbs to help support my adrenals. If anyone has any suggestions or has been where I am, I would so appreciate it.

I had an anaphalactic reaction to sulphur antibiotic and now foods. Molybedenum, probiotic, epsom salt soaks, and distilled water help pull the sulphur buildup down in a crisis. Trout, liver, lamb, green beans, white potato, salad of lettuce, zucchini, mushrooms, cucumber work.

Where do hot peppers fall on the scale? How do they sit with you? I notice you mentioned bell peppers but not the others. It would be very helpful to get some insight on this as I find myself having to restrict myself more and more with my diet.

I was diagnosed allergic to sulfonamides in 1987. A few years later, I was covered in hives from head to toe, and no one knew why. With me keeping a food diary, I realized the likely culprit was caramel coloring (yes, there’s sulfur in caramel coloring, and it’s in SO MANY FOODS). I started eating organic and was relatively fine, but in my later years when I was in perimenopause,I could no longer eat peanuts or almonds (guess what? They are high in sulfur). I now have type II diabetes and a fatty liver. Recently, I started having gastrointestinal issues. I cut out coffee, but that didn’t help too much. I had to go back to a food diary and removed eggs from my diet. That was it. Guess what? Eggs are high in sulfur. It wasn’t until recently that I started to understand that I am likely sulfur sensitive/allergic. I’d like to get tested for the CBS mutation but don’t know where to start. I wish there was more research out there on sulfur sensitivity/allergies.

Anyone here suffer from asthma symptoms? My gut seems to be ok…no noxious gas, no bloating. I just seem to have breathing issues when I eat high sulfur foods like garlic, onion, broccoli, etc.
I see most people talking about intestinal issues, but not the breathing issues. My doc seems to think my issue is sulfur sensitivity, but no one seems to address asthma as a symptom of the problem. This is very frustrating! Ack!! Thanks for listening!

Does anyone know of a list of Doctors and Nutritionists that work on SIBO, IBS, mold toxins and all of these problems? Or an Association were such professionals have a membership? It’s so difficult to find providers that “believe” in these problems and/or want to order the tests and refer to knowledgeable nutrition people ..

After 6 years of suffering with symptoms of bloating, belching/ gas, brain fog, joint pain, nerve pain etc I’ve come to realise I’m extremely sensitive/ intolerant sulphur & sulfide foods especially Onions, garlic, all allium foods, beans, legumes, pickles, wine, beer & I believe I have hydrogen sulfide sibo. Im extremely low in oxalate producing bacteria. Mold toxins came back normal. B12 was low so I take prescription b12. But I don’t seem to react to meats, eggs & dairy so much. Are some of us able to tolerate methionine compound sulphur but reactive to cystine compounds & visa versa? If anyone can give me any advise of how to best manage & what further tests would you recommend. Thanks I’m advance

I’ve spent years trying to stay on a low Candida mold diet. Think it helps in some ways but still really struggling. I have the CBS gene. I’m thinking of excluding high sulfur foods, but it sure doesn’t leave much left to eat. Just cutting garlic, onions, dairy and eggs may help. Perhaps less meat too. That’s a tough one when trying to keep sugar and starchy foods low. If anyone reads this, what are some symptoms you’re experiencing and has a low thiol diet helped?

WHEN MY B6 LEVELS WERE EXTREMELY HIGH .I WAS TAKING THE WRONG TYPE OF B6. I SWITCHED TO PYRIDOXAL-5-PHOSPHATE p-5-p

All my life I noticed I was sensitive to Sulfur foods like Cabbage and Nitrates like wine and also Lectins like tomatoes. (My lymph system has never worked properly since I was born so that explains some of it.) But after having toxic mold exposure a bunch of times from work these past couple years it’s gotten exceptionally bad. I’ve been gluten free for almost 20 years, that helped my acne a lot. But now after the mold exposure with my last allergy test I’ve had to cut out all Lectin foods, all the night shades, and all high sulfur foods. My acne was getting insanely bad, my head would get so itchy, I had constant stinky gas, my body was always puffy and swollen, tons of brain fog and fatigue. I didn’t make the connection to mold until I was telling a friend how bad things were getting and she put the two together. She also suffered from toxic mold exposure as it sent to the hospital after one big exposure. She gave me the protocol her Top Mold Toxicologist Dr gave her. Basically you need to suck it out of your body and the best things to use are Activated Charcoal or Bentonite Clay. I take the activated charcoal and he says to use 1.5 tsp mixed with a glass of water at least ever 12 hours, or 3x daily. The hard part is you must take it at least 1.5hr before or after taking any supplements or meds or the charcoal will suck them up and you will not get their benefits. The whole idea is to keep charcoal continually in your gut (12 hrs is all things stay in there) so that it filters out the mold and keeps the mold levels down in your fluids so your body can heal. It takes years to get it all out of your cells where it is stored, but as long as its getting removed from your fluids your gut and body can heal. My brain fog has gotten a bit better. When I was first exposed it was so bad that I was forgetting how to drive, part my hair and where to put my tooth brush! Things I should never have to think about. The mold destroys the gut and just perpetuates all the food intolerances. So I have to stay away from everything my body can’t tolerate right now, suck out the mold and hope one day I can eat foods like Brussels sprouts and eggs again.

I have the same issues. I’ve actually found that I can eat those foods ONLY IF I am eating and drinking a lot of astringent fruits to keep my lymphatic system moving. I juice the fruits myself. Dark grapes or mandarin oranges for juice. Watermelon (any melon) for snacking on. So, if I’m feeling like some brussels for dinner some night, I make sure I load up on fruit a day in advance, the day of and continue for a couple more days.

I have been dealing with all sorts of issues. This sounds so close to all of my symptoms. I have had allergy tests done, altra sounds, upper and lower GI, blood work and urine tests.
my symptoms: fowl egg smell constantly, headaches, bloating, high blood pressure, rash( unexplained) fowl smelling gas (like rotten eggs), Gluten makes my rash worse, dairy makes my mouth taste awful. I keep getting yeast infection in my mouth, I think they call Candida. I will be calling my doctor hopefully they might listen to me now, I am not crazy!!

Thanks for sharing so helpful!💜

So thankful I found this article! I’ve been suffering from stomach bloating and discomfort along with overall joint pain, dizziness on and off and significant pins and needles in my fingers. It all started about 3 months after going vegan and plant based…my B-6 levels are twice the normal range according to blood work…I’ve tried the fodmap, low oxalate and low salicylate diets for the past few weeks but haven’t found major relief…so I suspect it may be a sulfur issue as my food sensitivity test showed sensitivity to eggs, mushrooms, multiple grains, garlic and onions and soy. Hopeful to get some relief from a low sulfur diet and sibo protocol…sigh.

Unfortunately some of us have conflicting needs for food; a problem with cruciferous vegetables because the thiols stir up mercury; a problem with high histamine foods; and problems with lectins. That pretty much eliminates ALL foods. For me, the thiol foods cause the least problems because I can take DAO for the histamine and lectin help for the lectins.
I think many people develop problems the same way I did, through a toxic mold exposure. Most do not know they have a problem because doctors are still woefully ignorant and it simply does not occur to them, especially since response is genetic and only 1/4 of the people in the dwelling will have a problem.