Amazoniac
Member
Very interesting. Didn't know about the inhibitory effect of flavonoids on SULT. Is orange juice and cheese the perfect way to sulphite your gut to hell?
Good to know that you're around.
It would be interesting to compare fresh and matured cheese. I suspect that there isn't going to be much difference between them in terms of taxing sulfate, although it doesn't help that the vitamin losses when milk is processed might eventually impair sulfur metabolism. Perhaps the carbs that are also lost could promote the growth of bacteria that contribute to a steady supply of those vitamins, would be another hit.
How people's craving for the Brassica foods would be affected if it was possible to decontaminate them of sulfate?
Ingesting preformed sulfate might be worth a shot for attempting to skip impairments in conversion and because a greater share of the dose will target the liver compared to transdermal use, that bypasses the first regulatory steps of normal digestion and requires the person to exceed. Despite limitations, microbes that thrive on sulfur tend to be flexible, if it's not sulfate, they're going to attack something else. When people start viewing sulfate salts as sulfate supplements rather relegating it, dosing is more likely to be appropriate and according to sulfate needs. They repeated above that absorption is easily saturated (making it a great as laxative), smaller doses at a time must prevent adversities, this includes feeding bacteria.
In case the sulfate ingestion gets overwhelming, there are the copper complexes:
It's possible for the person to consume meals from copperware (bowls, mugs, etc) and it should be protective; it's difficult to obtain a reasonable dose when dissolving in advance. This has been suggested before, what wasn't commented is that people with sulfur issues might benefit from the opposition of copper on the dietary sulfur that's being reduced (in state), the reactive sulfur groups in molecules might interact with copper and either carry it further down the intestines where it may be antimicrobial, facilitate its uptake (sulfur compounds are important copper ligands) or aid in cycling.
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I don't remember the region where the bulk of sulfate is adsorbed, how fast symptoms appear may help in diagnose. For example, if it's very fast, it can be at the stomach, that could in turn be stemming from a hidden infection in mouth. However, it might affect distal parts indirectly, so it can be confusing. By the way, search for 'sulfide pylori/halitosis'.
After heat lamp sessions I notice an increased need for acetate and sulfate to the point where I have to make up for it or else deficiencies are induced; might be related to a boost in liver acetylation and sulfation, perhaps involving hormones. With sun exposure it happens to a lesser degree, Steph believes that there's something in sunlight that can oxidize sulfur to sulfate, this may occur ('sulfide photooxidation'). If others have a similar experience, heat lamps can be useful in rescuing from too much copper, more so than sun exposure.
Regarding the 'composition of intestinal gases', based on an exhaustive search of a couple of minutes, only oxygen and waste productide appear to be denser than hydrogen sulfide. Nevertheless, physical activity may help to distribute sulfide and prevent its buildup on a spot, exercises that involve bouncing might be necessary.
- Intestinal gases: influence on gut disorders and the role of dietary manipulations
I know that activated charcoal is used to remove hydrogen sulfide from the environment, but I haven't looked at it in detail. Sometimes they refer to it as activated carbon, so it's rich in carbon, followed by oxygen and sulfur (need to confirm this and I guess it depends on the source). If there is sulfur and it's not removed, a typical dose can yield a fair amount while being constipating: fatal. On the bright side, the oxygen in it is claimed to oxidize sulfur, perhaps it can react with sulfide that happens to be absorbed on the surface too.