04/04/2022
When is a sulfur sensitivity not a sulfur sensitivity?
A growing number of people are becoming savvy about the possibility of a sensitivity to sulfur. But there may be a hidden sensitivity or intolerance at play.
While sulfur-containing foods are problematic for some, it may in fact be thiol sensitivity.
Because of sulfur’s role in creating thiol, the mineral may get the blame. But the list of foods that contain thiol or produce it is lengthy and includes many foods you may consider healthy, such as:
👉 Onion, garlic, leeks and horseradish
👉 Cruciferous vegetables
👉Legumes
👉Quinoa and buckwheat
👉Eggs
👉Spinach and kale
Additionally, thiol plays a role in detoxification, specifically of mercury. But certain types of thiols don’t bind well with mercury and high levels of thiol can indicate high mercury levels in the body.
While a number of foods contain thiols, they are also found in supplements like ALA (alpha lipoic acid) , NAC (n-acetyl cysteine), glutathione and a number of digestive enzymes and probiotics.
Because many of these products are used for digestive problems and detoxification, you may already be taking these not knowing that could be triggering your thiol sensitivity.
Thiol sensitivity stems from excess sulfur in the body due to problems utilizing and converting that sulfur. So it makes sense that reducing sulfurs and specifically thiols can improve sensitivity, as does supporting detoxification.
This kind of sensitivity can act slightly differently from others in that when first consumed, thiols can make you feel really good with a lot of energy before then experiencing fatigue, constipation, gas and bloating, headache and brain fog.
Fortunately, a low-thiol diet not only improves these symptoms but can lead to better detoxification. You can add in the foods and supplements once your body has overcome thiol sensitivity.