Are we getting enough sulfur in our diet? (2007) • Hacker News Board

Re: Are we getting enough sulfur in our diet? (2007)

#21

Post by magic_beans » Fri, Jul 08, 2016, 5:38 PM UTC

mrob wrote: post #18

noir_lord wrote: post #14

Earlier quoted context omitted.

What is an 'antinutrient'?. Googling antinutrient with egg whites seems to bring up relatively few highly spurious 'paleo' type sites.

Raw eggs contain the anti-nutrient avidin, a protein that binds to biotin, making it unavailable as vitamin. If you eat large quantities of raw egg you could theoretically become biotin deficient. Cooking destroys the avidin. https://en.wikipedia.org/wiki/Avidin Additionally, the protein in raw eggs is poorly absorbed, which could be because of other unidentified anti-nutrients. Again, cooking solves the problem: htt…

Yes, because people eat raw egg whites all the time.

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Re: Are we getting enough sulfur in our diet? (2007)

#22

Post by nicholas73 » Fri, Jul 08, 2016, 5:38 PM UTC

mrob wrote: post #18

noir_lord wrote: post #14

Earlier quoted context omitted.

What is an 'antinutrient'?. Googling antinutrient with egg whites seems to bring up relatively few highly spurious 'paleo' type sites.

Raw eggs contain the anti-nutrient avidin, a protein that binds to biotin, making it unavailable as vitamin. If you eat large quantities of raw egg you could theoretically become biotin deficient. Cooking destroys the avidin. https://en.wikipedia.org/wiki/Avidin Additionally, the protein in raw eggs is poorly absorbed, which could be because of other unidentified anti-nutrients. Again, cooking solves the problem: htt…

Not sure why you were downvoted, by I re-upped what I could for adding information.

There are people who eat raw or undercooked eggs. Not just some fad diet either, in some countries it's mainstream. In Japan it's common to mix a raw egg into rice or soup... very tasty and their eggs have a deep rich color in their yolk too.

Re: Are we getting enough sulfur in our diet? (2007)

#23

Post by mrob » Fri, Jul 08, 2016, 5:39 PM UTC

robotmlg wrote: post #19

mrob wrote: post #18

Earlier quoted context omitted.

Raw eggs contain the anti-nutrient avidin, a protein that binds to biotin, making it unavailable as vitamin. If you eat large quantities of raw egg you could theoretically become biotin deficient. Cooking destroys the avidin. https://en.wikipedia.org/wiki/Avidin Additionally, the protein in raw eggs is poorly absorbed, which could be because of other unidentified anti-nutrients. Again, cooking solves the problem: htt…

Good thing no one eats raw eggs then

People certainly do eat raw eggs. In the UK, the vast majority of eggs are from vaccinated chickens ("Lion Mark") and are considered safe to eat raw. Raw egg yolks taste much better than cooked egg yolks IMO. And there is an old idea of eating raw eggs as a protein supplement for athletes, eg. Sylvester Stallone does it in Rocky. This is now discredited but eggs are cheap and easily available so people probably still do it.

Re: Are we getting enough sulfur in our diet? (2007)

#24

Post by magic_beans » Fri, Jul 08, 2016, 5:40 PM UTC

Aren't brassicas (cauliflower, bok choy, kale, etc) contain sulfur?

Are they not a good source of sulfur? I'm confused as to why this article proclaims proteins to be the only dietary source of sulfur.

Re: Are we getting enough sulfur in our diet? (2007)

#25

Post by tudorw » Fri, Jul 08, 2016, 5:46 PM UTC

robotmlg wrote: post #19

mrob wrote: post #18

Earlier quoted context omitted.

Raw eggs contain the anti-nutrient avidin, a protein that binds to biotin, making it unavailable as vitamin. If you eat large quantities of raw egg you could theoretically become biotin deficient. Cooking destroys the avidin. https://en.wikipedia.org/wiki/Avidin Additionally, the protein in raw eggs is poorly absorbed, which could be because of other unidentified anti-nutrients. Again, cooking solves the problem: htt…

Good thing no one eats raw eggs then

if you eat cake at my house you do, Royal Icing is made using raw egg white :)

Re: Are we getting enough sulfur in our diet? (2007)

#26

Post by torrent-of-ions » Fri, Jul 08, 2016, 5:46 PM UTC

robotmlg wrote: post #19

mrob wrote: post #18

Earlier quoted context omitted.

Raw eggs contain the anti-nutrient avidin, a protein that binds to biotin, making it unavailable as vitamin. If you eat large quantities of raw egg you could theoretically become biotin deficient. Cooking destroys the avidin. https://en.wikipedia.org/wiki/Avidin Additionally, the protein in raw eggs is poorly absorbed, which could be because of other unidentified anti-nutrients. Again, cooking solves the problem: htt…

Good thing no one eats raw eggs then

Of course they do. Eating raw eggs has been a fitness fad in the past. But besides things like chocolate mousse and whiskey sours, a lot of people eat their eggs only slightly warmed but not fully cooked.

Re: Are we getting enough sulfur in our diet? (2007)

#27

Post by CamperBob2 » Fri, Jul 08, 2016, 6:00 PM UTC

konsumer wrote: post #7

madengr wrote: post #6

I thought sulfur was put in prison food to quell the libido. Maybe a wise tale.

I thought it was potassium chloride (salt Peter)

Saltpeter is potassium nitrate. It's a diuretic, not sure why it would have any particular effect on libido.

Re: Are we getting enough sulfur in our diet? (2007)

#28

Post by CamperBob2 » Fri, Jul 08, 2016, 6:01 PM UTC

konsumer wrote: post #8

konsumer wrote: post #7

Earlier quoted context omitted.

I thought it was potassium chloride (salt Peter)

Ah, salt Peter has potassium chloride AND sulfur.

I think you're confusing it with some kind of extremely low-quality gunpowder.

Re: Are we getting enough sulfur in our diet? (2007)

#29

Post by marze » Fri, Jul 08, 2016, 6:03 PM UTC

Additional interesting thoughts on sulfer and health in this Weston Price Foundation article:

http://www.westonaprice.org/health-topics/abcs-of-nutrition/...

Re: Are we getting enough sulfur in our diet? (2007)

#30

Post by jinpa_zangpo » Fri, Jul 08, 2016, 6:06 PM UTC

For every plus there is a minus:

A review of methionine dependency and the role of methionine restriction in cancer growth control and life-span extension

http://www.cancertreatmentreviews.com/article/S0305-7372(12)...

Methionine is an essential amino acid with many key roles in mammalian metabolism such as protein synthesis, methylation of DNA and polyamine synthesis. Restriction of methionine may be an important strategy in cancer growth control particularly in cancers that exhibit dependence on methionine for survival and proliferation. Methionine dependence in cancer may be due to one or a combination of deletions, polymorphisms or alterations in expression of genes in the methionine de novo and salvage pathways. Cancer cells with these defects are unable to regenerate methionine via these pathways. Defects in the metabolism of folate may also contribute to the methionine dependence phenotype in cancer. Selective killing of methionine dependent cancer cells in co-culture with normal cells has been demonstrated using culture media deficient in methionine. Several animal studies utilizing a methionine restricted diet have reported inhibition of cancer growth and extension of a healthy life-span. In humans, vegan diets, which can be low in methionine, may prove to be a useful nutritional strategy in cancer growth control. The development of methioninase which depletes circulating levels of methionine may be another useful strategy in limiting cancer growth. The application of nutritional methionine restriction and methioninase in combination with chemotherapeutic regimens is the current focus of clinical studies.