Violeta
Senior Member
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That is astounding, if you're sensitive to thiols. Aren't the whites higher in free thiols than the yolks? And the whites are "potent histamine liberators" (https://en.wikipedia.org/wiki/Egg_allergy#Egg_white_intolerance)
I thought the thiols were in the yolks, sulfur being yellow.
This site says it's in the yolks. http://livewell.jillianmichaels.com/list-foods-contain-sulfur-5102.html But I see most other sites say it's in the whites.
It also lists a couple of other things high in sulfur that don't bother me.
Maybe it's a specific form of sulfur, thiocyanate, the goitrogenic form.
Taurine doesn't bother me, and it actually helping.
I know I wasn't born sensitive to thiols, something happened along the way. I also became sensitive to oxalates. It makes it very difficult to eat vegetables.
I have to admit IDK!
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