Post 120 Sulfur-Rich Soup & Foods
Post 120
Sulfur-Rich Soup & Foods
Sulfur is so amazing for your health and yet hard to find in our foods today, due to poor growing environments of commercial farming and chemical pesticides. See Post 28 for detailed information about what sulfur can do for your health. Here, I am providing a soup recipe, along with a list of sulfur-containing foods that you will want to be sure to increase in your daily diet. As I have stated many times, always include organic mushrooms in your recipes anywhere you can. These are adaptogens which make every nutrient you ingest more healing and illness preventing.
There are two types of sulfur-rich foods; one is bound and the other is free form. Regardless of opinions on which one is most helpful, I believe all are beneficial and vary by the compounds that naturally occur in each individual food.
Sulfur-Rich Soup
Making a Therapeutic SOUP
6 cups organic chicken broth (I also use bone broth for this recipe whenever I have it on hand)
2-3 chicken thighs or breasts (optional)
1 onion chopped
2 cloves of garlic chopped
1/2 cup edamame
1/2 cup lentils
1/2 head chopped or sliced cabbage
1 package or about 1 cup of chopped maitake mushroom (if you can find them organic, at the supermarket)
salt & pepper, seasoning of your choice- turmeric or curry is also good, cayenne flake is good for a little zing-
Maitake mushrooms are extremely health supportive and act as a medicinal adaptogen. Always add mushrooms to your soups or broths, stir-fry or anywhere you can. If you cannot find maitake, include another, even white button mushrooms are therapeutic and medicinal– BUT always use organic.
Stir fry vegetables in some olive oil, add broth, bring to the point of boiling and turn down to lowest simmer. Cook covered for about 2 hours. For a more brothy soup, use more chicken broth and consume throughout the day as part of a health promotion.
It is believed the thiol content is more significant than just the actual sulfur content of foods. When a food contains a high level of free thiols, it results in a positive elevation of sulfur.
Foods high in free thiols
- artichokes, Jerusalem but not French
- asparagus
- bakery products containing whey, cysteine, eggs or enzymes
- bean curd
- bean sprouts
- beans of all sorts
- bok choy
- broccoli
- brussels sprouts
- buckwheat
- cabbage
- carob
- cauliflower
- cheese of all sorts
- 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
- 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 highly effective in raising thiol levels)
- quinoa
- whey
- yeast extract
Meats are also high in sulfur, and the majority of most people tolerate it well due to a low thiol level. For those who have digestive issues that find sulfur-containing foods problematic, cooking vegetables will reduce problems for most.
- ALA (Alpha Lipoic Acid or Thioctic Acid)
- bromelain and papain (use enzymes derived from animals for best results)
- chlorella (always use only cracked cell organic)
- l-cysteine
- dairy sourced acidophilus
- DMSO
- extracts of the high sulphur foods
- glutathione
- NAC
- MSM or highest content- Organic Sulfur
- Methionine (converts down into cysteine)
- Turmeric is exceptional at raising thiol levels
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