Sulfur rich foods prevents cancer

Sulfur, a mineral vital to your health, is found in all body tissues and plays several important roles in your body. According to Phyllis A. Balch, author of "Prescription for Nutritional Healing," it helps resist bacteria and protects against toxic substances. In addition, sulfur is necessary for proper development of connective tissue and helps skin maintain structural integrity. Identifying sulfur-rich foods can help you make choices that ensure you get sufficient intake of sulfur.

A lack of sulfur promotes the creation of cancer cells
To prevent cancer, we often hear about the value of chemical avoidance, consuming lots of antioxidant-rich foods plus the need for supplements like vitamin C and D. But few people ever hear about the importance of sulfur -- one of the most abundant minerals found in the human body. This essential mineral is responsible for cellular respiration, regeneration and detoxification, and it functions as a precursor to the utilization of amino acids.

Simply put, if we want to avoid cancer, we must eat sulfur-rich foods like grass-fed meats and organically raised fruits and vegetables. But, more importantly, we must avoid toxic chemicals found in personal care products, household cleaners and industrialized food products -- which are loaded with cancer-causing substances that inhibit the absorption of sulfur plus other essential nutrients.

The widespread deficiency in sulfur -- due to modern food production techniques -- coupled with the proliferation of harmful chemicals in our environment must end for us to eliminate the growing threat of chronic disease in our society.


Sulfur Rich Foods

Let’s define what we’re discussing here. What exactly qualifies as a sulfur-rich vegetable? Any and all fibrous non-leafy (although some have leaves, they’re never the culinary focus) usually-green vegetables that steam well and emit a distinctive, offensive-to-some odor probably contain considerable amounts of sulfur and can be called “sulfur-rich”:

    Brassicas – cabbage, broccoli, cauliflower, Brussels sprouts, bok choy, and related vegetables.
    Alliums – onions, shallots, garlic, leeks.

Cruciferous Vegetables
Cruciferous vegetables, such as broccoli, cauliflower, cabbage, kale, Brussels sprouts, turnips, bok choy and kohlrabi, are rich sources of sulfur-containing substances known as glucosinolates, which impart a pungent aroma and slightly bitter taste. During food preparation, chewing and digestion, glucosinolates break down into compounds known as indoles and isothiocyanates, which are being studied for possible anti-cancer effects, according to the National Cancer Institute.

Allium Vegetables
Allium vegetables, such as garlic, onions, leeks and chives, contain organosulfur compounds -- organic compounds that contain sulfur. An article published in "Environmental Health Perspectives" in September 2001 noted that the presence of organosulfur compounds in these foods appears to inhibit the formation of cancer in the esophagus, colon, forestomach, mammary glandsand lungs of experimental animals. The study suggests that allium vegetables and organosulfur compounds are possible cancer-preventative agents for humans, although further clinical trials are required.