I'm getting increasingly interested in investigating the relationship between the overproduction hydrogen sulfide (H2S) in patients with ulcerative colitis. Both of my flares have been preceded by a high amount of gas prior to the flare and both happened at the time where I was drinking rain water which I know is high in sulphur compared to city water.
Who else in here has explored this avenue? Here's some of what I've found so far:
Margaret at the Nutrition and
Allergy Clinic in Stockport, UK said...
Like many things, sulphate is good in the right place, and harmful in the wrong one. Some undigested protein reaches the large intestine. Those amino acids that contain sulphur provide sulphate for certain bacteria, which make hydrogen sulphide out of it. An enzyme called rhodenase should remove this hydrogen sulphide. If you are short of rhodenase, the hydrogen sulphide can damage the cells of the colon wall, causing ulcerative colitis. Meat, fish and eggs are good for most people, but if you lack rhodenase, you are better off without them, because they contain a lot of sulphur amino acids. It is a pity that people have their colons removed, because no one has suggested they try a meat, fish and egg-free diet. If you do try this diet, it is a good idea to take some fish oil, and if you like the taste of meat, you can always use meat fat in your cooking. Epsom salt baths are important for people with ulcerative colitis. They deliver sulphate to the gut wall via the bloodstream. What is to be avoided is sulphate delivered via the contents of the gut.
Here's a chart showing the difference in sufite production in the feces from UC subjects compared to non-sick people:https://ibb.co/cmsybxpFood rich in sulfur:Beverages
Red & white wine
Sometimes well water (it varies, but city water is OK)Fruits
Dried fruits, such as raisins, dates, prunes, dried apricots, etc.
Dried coconutVegetables (varies with soil and fertilizer used)
Cruciferous veggies: broccoli, cauliflower, Brussels sprouts, bok choy, cabbage, kale, turnips,
Allium vegetables: garlic, onions, chives, leeks, shallots
Red meat (highest)
Eggs (both yolk and white)
Poultry white meat
**poultry dark meat contains some sulfur, but is lower than other animal proteins
Dairy (except butter)
Whey powderNuts, Seeds, Beans, Lentils, Grains
Almonds are moderately high
Bread and whole wheat pasta contain moderate levels of sulfur/sulphate