Fatty meat is low in sulphur? What is the science behind this?

[LorenC]

Hello.

I found I was doing worse on a Paleo diet because I was eating a lot more animal protein, mostly meat & eggs, in place of grains.

This is where I get most of my information on sulphur content from, but don't know how accurate this is.

http://apjcn.nhri.org.tw/server/info/books-phds/books/foodfacts/html/data/data5g.html

It's interesting that the really delicious seafood is very high in sulphur - I wonder why? But bacon, rump & sirloin have zero sulphur? A lot of commentators on the web claim that the fattier meats are low in sulphur but what is the underlying science of this? Does anyone here know?

According to this link boiled chicken has high sulphur but crumbed has none? How does that work? Does the fat somehow reduce the sulphur?

Could it also be that we don't have a genetic problem with sulphur as such, but that if you follow a healing diet, e.g. Paleo, you naturally just eat more animal protein because we're so hungry without grains? Sulphur degrades to hydrogen sulphide gas, which is beneficial in small amounts but toxic in large amounts.

Thanks, if anyone can shed any light on all of this.

 

[Valentijn]

A lot of commentators on the web claim that the fattier meats are low in sulphur but what is the underlying science of this? Does anyone here know?

Sulfur is present in several amino acids, which form proteins. So a higher fat-to-protein ratio in the meat will result in a lower amount of sulfur. But I'd be surprised if any meat has 0 sulfur, as long as it's not literally pure fat. American bacon/speck comes close