Food list high in Thiol and Sulfur

What About Thiol?

There are many who believe thiol content is more significant than actual sulfur content of
foods. When a food contains thiols, it can cause elevation of sulfur. When foods don’t contain
a high amount of thiols, it is believed the sulfur these foods contains stays complexed with
methionine and does not significantly raise sulfur levels.

Food list high in thiols

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
 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
 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
 shallots
 sour cream
 soy cheese
 soy milk
 spinach
 split peas
 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.

_________________________________________________________________________

Foods low in thiols

 abalone
 acorn squash
 almond milk
 apples
 artichokes (french)
 aubergine (all forms)
 bacon
 bananas
 bamboo shoots
 barley
 beets
 berries
 bilberry extract
 breadfruit
 brown sugar
 butternut squash
 cantaloupe
 caraway
 carrots
 casaba melon
 chicken (white meat, dark meat & organs)
 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 (sweet)
 cucumber
 dates
 fruit (all fruits other than papaya and pineapple are low thiol)
 grapefruit
 grapefruit juice squeezed
 guava
 herbs fresh – basil thyme, rosemary
 honey
 honeydew melon
 kiwi
 kumquats
 lemons
 lettuce
 limes
 mangoes
 marjoram
 meats prepared with tenderizer
 mushrooms
 olives (green or black)
 parsley
 parsnips
 peaches
 pears
 peppers
 plum
 pomegranate
 potatoes
 rice
 rice milk – made from rice gluten
 sesame oil , but sesame seeds are high in thiol sulfur
 spaghetti squash
 squashes - acorn, butternut, spaghetti, summer, winter, yellow crooked neck, zucchini
 sweet potato
 watermelon
 winter squash
 yams
 yellow crooked neck squash
 zucchini

Sulfur Containing Foods

 Arugula
 Coconut milk, juice, oil
 Cruciferous veggies, including: bok choy, broccoli, cabbage, cauliflower, horseradish, kale,
kohlrabi, mustard leaves, radish, turnips, watercress
 Dairy (except butter)
 Dried fruits
 Eggs
 Garlic
 Legumes and dried beans
 Lime/lemon juice in bottle
 Meat and fish
 Nuts
 Onions (leeks, shallots, chives also)
 Wine and grape juice

Foods High In Free Thiols

 Artichokes
 Asparagus
 Bean sprouts
 Buckwheat
 Carob and chocolate
 Coffee
 Green beans
 Jicama
 Papaya
 Peas (split and fresh)
 Pineapple
 Rutabaga
 Soy
 Spinach

Avoid: Sources of MSG

 Hydrolyzed protein or hydrolyzed oat flour
 Sodium caseinate or calcium caseinate
 Autolyzed yeast or yeast extract
 Gelatin
 Glutamic acid
 Monosodium glutamate

Avoid: Excitotoxic Food Ingredients
 Ajinomoto
 Autolyzed anything
 Autolyzed yeast
 Autolyzed yeast extract
 Bouillon
 Broth
 Calcium caseinate
 Carrageenan (or vegetable gum)
 Caseinate
 Chicken/pork/beef “base”
 Chicken/pork/beef “flavoring”
 Disodium caseinate
 Disodium guanylate
 Disodium inosinate
 Dough conditioner(s)
 Gelatin
 Glutamate
 Guar gum
 Hydrolyzed anything
 Hydrolyzed oat flour
 Hydrolyzed plant protein
 Hydrolyzed protein
 Hydrolyzed vegetable protein
 Kombu extract
 Malt extract
 Malt flavoring(s)
 Malted anything
 Malted barely flour
 Malted barley/barley malt
 Maltodextrin
 Meat flavorings (chicken, beef etc.)
 Monosodium glutamate
 Natural flavor(s)
 Natural flavoring(s)
 Nutrasweet/aspartame
 Plant protein extract 1-cysteine
 Seasoned salt
 Seasoning(s) or spices
 Smoke flavoring(s)
 Sodium caseinate
 Soup base
 Soy extract
 Soy protein
 Soy protein concentrate
 Soy protein isolate
 Soy sauce
 Spice mixes that contain glutamate or MSG as an ingredient
 Stock
 Textured protein
 Vegetable gum
 Whey protein
 Whey protein concentrate
 Whey protein isolate
 Yeast extract

Avoid: Foods That Damage the Nerves
 Anything enzyme modified
 Anything fermented
 Anything protein fortified
 Anything ultra-pasteurized
 Anything vitamin enriched
 Anything with corn syrup added
 Anything with milk solids
 Baked goods from bakeries
 Barbeque sauce
 Certain brands of cold cuts/hot dogs
 Body builder protein mixes
 Bottled spaghetti sauce
 Boullion (any kind)
 Canned and smoked tuna, oysters,
 Clams
 Canned soups (certain brands)
 Canned refried beans
 Canned, frozen, or dry entrees and potpies
 Caramel flavoring/coloring
 Catsup
 Cereals
 Chili sauce
 Chocolates/Candy bars
 Citric acid (when processed from corn)
 Cornstarch
 Corn chips (certain brands)
 Dough conditioners
 Dry milk or whey powder
 Egg substitutes
 Flavored chips (certain brands)
 Flavored teas, sodas
 Flour
 Flowing agents
 Fresh and frozen pizza
 Fresh produce sprayed with
 Auxigro—instead choose organically grown produce
 Fried chicken from fast food sources
 Frostings and fillings
 Gelatin
 Gravy Master
 Instant soup mixes/Stocks
 Kombu extract
 L-cysteine
 Low-fat/Diet foods
 Many salad dressings/Croutons
 Mayonnaise
 Molasses
 Most salty, powdered dry food mixes
 Mustards
 Non-dairy creamers
 Parmesan cheese
 Pectin
 Pickles
 Salted peanuts (certain brands)
 Powdered soup and sauce mixes certain brands)
 Processed cheese spread
 Ramen noodles
 Restaurant gravy from food service cans
 Restaurant soups made from food service Soup base
 Sausages/Processed meats/Cold cuts
 Seasoned anything
 Skim, 1%, 2%, non-fat, or dry milk
 Some bagged salads and vegetables
 Some peanut butters
 Some spices
 Soy sauce
 Supermarket turkey & chicken (injected)
 Table salts
 Tofu and other fermented soy products
 Tomato sauce/Stewed tomatoes
 Whipped cream topping substitutes
 Worcestershire sauce
 Xanthan gum/other “gums”