Sulfur is an important nutrient that forms an intergal part of virtually all human tissues, and especially those highest in protein, such as red blood cells, muscles, skin and hair. While trace amounts come directly from foods we eat, most of the sulfur in our body is in the form of four sulfur-bound non-essential amino acids, taurine, methionine, cystine, and cystine. Sulfur is also an important component of insuline, vitamin B1, and biotin.
Sulfur protects our cells from the damaging effects of radiation and air pollution, thereby slowing down the cellular aging process. It also aids in the conversion of fats, carbohydrates, and proteins into energy, and as a component of collagen, helps to keep skin cells supple and elastic. Sulfur is also required for the digestion of fats, activates enzymes, and helps regulate blood clotting.
There is no recommended daily intake for sulfur, and deficiencies are extremely rare due to the abundance of this nutrient in the diet. Toxic effects are nonexistent due to the body’s ability to excrete excess sulfur in the urine. Foods particularly high in sulfur include meat and poultry, fish, eggs, beans and peas, Brussels sprouts, onions, cabbage, garlic, wheat germ, and dairy products.