Food list high in thiols

[originally posted to pastebin.com/RBR47UN9 on Wednesday 25th of November 2020 03:25:23 AM CDT as burn-after-read paste]

 

When you are on a low thiol diet, do not eat ANY amount of high thiol foods.

 

artichokes, Jerusalem but not French

asparagus

bakery products containing whey, cysteine, eggs or enzymes

bean curd/tofu milk

bean sprouts

beans of all sorts

bok choy

broccoli

brussels sprouts

buckwheat

buttermilk – cream turns into butter and buttermilk. Buttermilk is where the thiols end up. Butter is thiol free

cabbage

carob

cauliflower

cheese, of all sorts – aging of cheese does not affect thiol sulfur content

chives

chocolate

coffee

collard greens

cream

daikon

dairy products

dandelion greens

eggs

garlic

green beans

greens

horseradish

jicama

kale

leeks

lentils, of all sorts

milk, from any animal

miso soup

mustard

onions

papaya (slightly)

peas, of all sorts

peanuts

pineapple (slightly)

radishes

rutabaga

sauerkraut

sesame seeds, ground, as when in tahini (when in hull ok for most, except the very sensitive)

shallots

sour cream

soy cheese

soy milk

spinach

split peas

sunchoke

tahini (from ground sesame seeds)

tamarind

tempeh

tofu

turnip

turmeric (though not high in thiols, it is really good at raising thiol levels)

quinoa

whey

yeast extract

 

Also,

 

Watch out for foods that have garlic and onion powders added e.g. processed meats like hot dogs.

Meat is also high in sulfur, but most people tolerate it well due to low thiol level and it depends upon how sensitive you are. If you need to limit meat, then you would also need to supplement amino acids, especially glutamine. This also helps to heal the gut lining.

 

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Supplements high in sulfur/thiol groups

 

ALA (Alpha Lipoic Acid or Thioctic Acid). Obviously this needs to be used for chelation purposes at some point, whether you are sulfur intolerant or not, but it MUST always be used properly, and according to its half-life, as described in Andy Cutler’s oral chelation protocol. If you are sulfur-sensitive, you may only tolerate small amounts of ALA, so start low just in case. This is not always true, but worth remembering. Also, do not take ALA during your sulfur exclusion trial.

bromelain and papain (use enzymes derived from animals)

chlorella,

cysteine

dairy source acidophilus,

DMSO,

extracts of the high sulphur foods,

glutathione,

NAC,

MSM,

Methionine (converts down into cysteine)

Turmeric is really good at raising thiol levels.

 

Supplements that are safe for you and are worth trying as they actually support the sulfur pathways

 

Molybdenum is very good at supporting the sulfur pathway and worthwhile supplementing. Dose = 500 – 1000mcg/day.

If you have elevated cysteine and you want to convert some glutathione, take 2:1 weight ratio of glutamine and glycine and your body will do the rest.

 

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Foods low in thiols

 

abalone

acai

acorn squash

alcohol (beer, wine, spirits – all low thiol, unless someone adds a thiol source, e.g. milk, or a spear of asparagus in a bloody mary or an onion in a martini)

all spice

almond extract

almond milk

anchovies

ancho chilli

anatto

anise

apples

arrowroot

artichokes (french)

aubergine (all forms)

avocado

bacon

bananas

bamboo shoots

barley

basil

bay leaves

beef

beef liver

beer

beets

berries

bilberry extract

black pepper

bologna

breadfruit

brown sugar

bulgar wheat

butter

butternut squash

cantaloupe

caraway

caraway seed

cardamon

carp

carrots

casaba melon

cassava

celery

celery seed

cherry

chicken (white meat, dark meat & organs)

chicken liver

cinnamon

clams

cloves

coconut dried/fresh – “There is no significant amount of thiol precursors or thiols in coconut. However some coconut products are sulfited to keep them white colored. Read the label.” [Source: Andy Cutler]

cod liver oil

coriander (cilantro) – though low in thiols, this is a chelator and is likely to cause problems since it cannot be properly dosed e.g. its half life is unknown. Rather avoid.

corn

corn (sweet)

cottonseed oil

cucumber

dates

dill

dill seed

dill weed

dried fish

duck

eel

eggplant (all forms e.g. japanese, aubergine)

elderberry

fennel seed

fermented fish

figs

flounder

fruit (all fruits other than papaya and pineapple are low thiol)

game hen

game meat

gelatin

ginger

ginger root fresh

ginger spice

goose

gooseberry

grapefruit

grapefruit juice squeezed

guava

halibut

ham

herbs fresh – basil thyme, rosemary

honey

honeydew melon

jerky

king mackerel

kiwi

kumquats

lamb

lavender

lemongrass

lemons

lemon peel, lemon zest and lemon oil

lettuce

limes

lime leaf

lobster

loquats

lychee

mace spice

mackerel

mahi mahi

maize

mangoes

marjoram

meats prepared with tenderizer

mint

mushrooms

non-frozen lemon juice

nutmeg

oats

octopus

olives (green or black)

orange peel, orange zest

oregano

oyster

paprika

parsley

parsnips

pasilla chile

peaches

pears

peppermint

peppers

pepper white

pepperoni (sometimes contains added ingredients such as garlic)

persimmon

pheasant

pickled fish

pigeon

plum

polenta

poppy seed

pomegranate

pork

pork liver

potatoes

quail

rabbit

red chard

red pepper

rice

rice milk – made from rice gluten

rosemary leaves

ryesalami

saffron

sage

salmon

salt

sardines

scallopini

seeds – sunflower, linseeds, pumpkinseeds, flax

semolina

sesame oil , but sesame seeds are high in thiol sulfur

shark

shellfish

shrimp (fresh)

shrimp paste

smoked, liquid smoked

smoked fish

smoked herring

snail

sorghum

soybean oil

spaghetti squash

spearmint

spelt

star ainise

squashes – acorn, butternut, spaghetti, summer, winter, yellow crooked neck, zucchini

sweet potato

tapioca

thai basi

thyme

tomatillos

tomatoes

trout

tuna

turkey dark meat

turkey white meat

vanilla extract, bean

venison

vinegar (white)

water chestnuts

watermelon

wheat

white pepper

white sugar

whole-wheat flower

winter squash

Worcestershire sauce

yams

yellow crooked neck squash

zucchini