What Sulfur Can Do To The Body

The integrity of our health is under siege from various disruptors within the food system, including genetically modified organisms (GMOs), glyphosate, overcrowded and conventionally raised poultry and beef, and the influx of inflammatory seed oils. Adding to the complexity, spike protein worsens the challenges posed by these disruptors, triggering heightened negative reactions.

One significant disruptor is sulfur. This is a substance contained in many “healthy” foods that may have given you health benefits in the past, but now are causing health issues.

What is Sulfur?

Sulfur is a compound found in diverse foods, medications, and health supplements, and undergoes intricate metabolism in our body’s detoxification pathways. Paradoxically, certain sulfur-rich foods, often considered healthy, such as kale and broccoli, may be detrimental to conditions like Crohn’s disease, ulcerative colitis, arthritis, and mental health issues.

Cruciferous vegetables, onions, garlic, and egg yolks are common dietary sources of sulfur, even present in seemingly “healthy” green juices.

Environmental factors have disrupted the sulfur metabolism in the body, so that the once healthy foods are now contributors to unpleasant health symptoms.

Gluten and Sulfur

The significant issue with gluten lies in its role as a carrier of glyphosate, a chemical compound used mainly as weed killer, that serves as a primary component in various herbicides.

The U.S. agricultural industry extensively utilizes glyphosate, spraying it on nearly 90 percent of all wheat crops nationwide. Moreover, crops like corn and soy have been genetically modified to tolerate increasing amounts of herbicide, making glyphosate pervasive. Its presence extends even to organic food, as residues persist in our soil and water.
The challenge with glyphosate stems from its disruptive impact on the body, particularly in derailing the metabolism of glycine, a crucial amino acid. Additionally, it diminishes our digestive capacity for gluten.
Glyphosate-sprayed gluten in wheat, rye, and barley, as well as mycotoxins in crops like corn, soy, peanuts, and legumes, contribute to disruptions in sulfur processing.

Sulfur is typically broken down into sulfate, which the body uses in many important processes including:

• • Detoxification
  • Brain and endocrine function
  • Supporting strong connective tissues including ligaments and tendons
  • Maintaining a good gut biome

However, disturbances in this pathway can manifest as:

• • Feelings of sickness
  • Arthritis
  • Stress
  • Fatigue
  • Mental health issues like depression
  • Autoimmune disorders
  • Ulcerative colitis

Symptoms of Compromised Sulfur Metabolism

Symptoms of compromised sulfur metabolism include:

• • Bloat, gas, malabsorption of nutrients
  • Allergies to sulfa-containing medications
  • Reactions to red or white wine
  • Reactions to garlic or eggs
  • Asthma or wheezing after consuming food, particularly dried fruit or items with preservatives
  • Strong urine odor after eating asparagus
  • Arthritis, tendonitis, or joint pain
  • Parkinson’s Disease
  • Crohn’s disease, ulcerative colitis, or Irritable Bowel Syndrome (IBS)
  • ADHD
  • Neurotransmitter imbalances, such as dopamine, epinephrine, and serotonin
  • Skin rashes, including psoriasis

Spike protein further disrupts liver function and detox pathways, degrading sulfur metabolism. Additionally, sulfur-containing foods and medications exacerbate histamine responses, compounding the challenges faced by our DNA.

The Other Four Disruptors

The problem isn’t just with sulfur-containing foods, but with four other “disruptors” that make sulfur even more problematic: oxalates, fat, amyloid proteins, and histamines. Let’s take a amoment to learn about each one of these in more detail.

Oxalates

Oxalic acid, a naturally occurring molecule renowned for its toxic and corrosive properties, transforms into oxalates when it binds with minerals like calcium, magnesium, potassium, or salt. Variants of oxalate include sodium oxalate, potassium oxalate, magnesium oxalate, and calcium oxalate.

Originating in plants, oxalic acid serves various purposes such as mineral management, seed germination, and self-defense. Upon ingestion of these plants, oxalic acid combines with minerals, particularly calcium, depositing in human tissues, organs, and bones. Foods notably rich in oxalic acid include beans, grains, bran, seeds, peanuts, almonds, swiss chard, spinach, beets, potatoes, chocolate, rhubarb, figs, kiwi, blackberries, black pepper, cumin, and turmeric. The human body produces oxalate as a metabolic waste product, devoid of any recognized function.

Oxalates can steal minerals from the body, impacting vital minerals like iron, calcium, magnesium, and zinc essential for the body. Conditions such as leaky gut, Crohn’s disease, and autoimmune issues may contribute to heightened oxalate deposits.

Conversely, urinary problems can reduce oxalate excretion, leading to oxalate poisoning when intake surpasses excretion.

Symptoms of High Oxalates Include:

• • Pain and connective tissue issues, gout, arthritis, swelling, and stiffness
  • Nerve irritation and dysfunction causing neuropathic pain, poor concentration, mood issues, and sleep disturbances
  • Immune system reactions, including autoimmune diseases like celiac, IBD, and rheumatoid arthritis
  • Thyroid diseases, including hypothyroidism and Hashimoto’s
  • Digestive problems like leaky gut, constipation, gastroenteritis, and rectal pain
  • Urogenital issues, including UTIs, bladder pain, incontinence, kidney stones or pain, and prostatitis
  • Nutritional depletion from oxalic acid binding with iron, magnesium, and calcium, coupled with the consumption of vitamin B6, increases oxalate production, creating a detrimental cycle.

Compounding the issue, the spike protein further disrupts oxalate metabolism, worsening the histamine response.

Fat

Effective fat metabolism and absorption play a pivotal role in ensuring optimal brain function and cognitive health. However, individuals with a genetic predisposition may encounter challenges in fat absorption when adhering to a high-fat diet, particularly one rich in toxic seed oils. This can lead to inadequate fat metabolism and potential liver congestion, contributing to systemic intoxication.

Complicating matters, chronic stress induces a continuous release of epinephrine, a fat-based hormone that impedes the body’s ability to process fats. This persistent stress response can disrupt the digestive system, compromise the immune system, and exacerbate fat malabsorption.
This sequence of events may result in gut permeability, liver congestion, impaired hormone metabolism, and acne.

Symptoms of fat malabsorption include:

• • Changes in stool color to light, floating, and greasy
  • Strong body odor
  • Bumps on the back of the arms
  • Acne
  • Yellowish skin tone
  • Very dry skin
  • Hormonal imbalances such as PCOS or PMS
  • Edema
  • Diarrhea
  • Nausea or excessive fullness after eating
  • Gallbladder pain (on the right side under the ribs)
  • Right scapula pain
  • Gallstones
  • Gallbladder removal

For individuals experiencing these symptoms, it is advisable to steer clear of high-fat nuts, fatty fish, and excessively rich wild meats to effectively manage fat malabsorption.

Amyloid Proteins

Amyloid proteins pose a challenge to the body’s breakdown processes into usable amino acids, resulting in their accumulation in the brain, kidneys, and various tissues. These deposits are implicated in the onset of Alzheimer’s and other brain-related diseases.

Beyond disrupting organ function, the presence of amyloid proteins provide a shield for harmful pathogens in the gut, which can foster an overgrowth of detrimental bacteria, candida, and fungi, leading to dysbiosis or leaky gut. This, in turn, suppresses the immune system, heightening susceptibility to illnesses.

Consuming foods rich in amyloid proteins can further strengthen these pathogens, including bacteria and viruses.

Amyloid formation may stimulate pathogens like Streptococcus, Mycobacterium, Staphylococcus, Salmonella, Candida, and Lyme disease, facilitating their proliferation within the body.

The Journal of the American Chemical Society has highlighted that spike protein contributes to the generation of amyloids. The spike protein’s role in generating more amyloids further intensifies the histamine response. Given widespread exposure to the spike protein, there is an increased risk of foreign pathogens gaining control of our systems. It is imperative, now more than ever, to refrain from a diet abundant in amyloid proteins and take proactive measures to support our immune systems.

Histamines

Histamines, belonging to the category of biogenic amines, are organic compounds with diverse functions within the body. They play crucial roles in various physiological processes, including immune responses, stomach acid regulation, and neurotransmission in the brain.

Specific types of white blood cells, mast cells, and basophils, as well as cells in the stomach lining, are responsible for producing and storing histamines, contributing to functions such as immune response, stomach acid regulation, neurotransmission, and allergic reactions.

Histamine intolerance is a condition characterized by the body’s struggle to efficiently metabolize histamine, a naturally occurring compound vital for several bodily functions. When histamine accumulates due to inefficient processing, it can lead to various symptoms and discomfort. Common manifestations of histamine intolerance may include recurring headaches or migraines, abdominal pain, diarrhea, hives, itching, nasal and respiratory symptoms, fatigue, flushing, and irregular heartbeat.

Histamine intolerance is often associated with a deficiency in enzymes like diamine oxidase (DAO) or histamine-N-methyltransferase (HNMT), responsible for breaking down histamine in the body. In the absence of proper histamine metabolism, symptoms can manifest.

Spike protein exacerbates histamine intolerance, resulting in increased insulin dysregulation, gut issues, central nervous system (CNS) complications, lung issues, and skin problems.

Spike protein influences histamines through three distinct pathways:

• • Dysregulation of the histamine receptor gene (HRH1) leads to elevated histamine levels and an exaggerated inflammatory response, triggering insulin imbalance and chronic cortisol release. This, in turn, depletes the adrenals, leading to chronic fatigue.
  • Activation of the histamine receptor gene HRH1 by the spike protein intersects with the sulfation pathway and disrupts the oxalate metabolism pathway, affecting the ability to metabolize and detoxify foods containing sulfur and oxalates.
  • Impaired GABA response through ACE2 receptor inhibition leads to insulin dysregulation and adrenal depletion.

Supplements to Support Sulfur Metabolism