Sulphur is known as a beautifying mineral. Sit in a sulphur-rich hot spring for an hour or so and you will likely see a notable difference in the appearance of your skin. Dietary sulphur promotes healthy skin by helping the body eliminate toxins. Because sulphur is found in such a wide variety of foods, there is no recommended daily allowance (RDA) for sulphur. This makes it difficult to assess the amount of sulphur in a food. However, foods that are high in the sulphur-containing amino acids cysteine and methionine will also be rich in sulphur.
Eggs are one of the best dietary sources of sulphur. For this reason, raw eggs are also used as a homemade skin and hair tonic.
Halibut, tuna, salmon, clams and lobster are all rich sources of sulphur. Salmon, halibut and tuna also provide omega-3 fatty acids, which help keep skin clear of blemishes. Seafood is also high in selenium, which may help prevent skin cancer and sunburn, according to WebMD.
Nuts and Seeds
Nuts and seeds provide significant amounts of sulphur. For extra benefit, choose walnuts, hemp seed or flax seed for their skin-healthy omega-3 fatty acid content or Brazil nuts for their skin-protective selenium content.
Most cheeses are good sources of sulphur. Those highest in the mineral include Parmesan, Romano, Gruyere, Gouda, Fontina and mozzarella.
Meat is rich in protein and amino acids and is, therefore, an excellent source of sulphur.
Onions, garlic, red bell pepper, parsley, kale, Brussels sprouts, asparagus, broccoli, cauliflower and leafy greens are good sources of sulphur. Vegetables also contain a wide range of nutrients good for the skin. These include vitamins A, C and E. Low levels of vitamin A can quickly result in skin problems such as dry, flaky skin, according to WebMD. Vitamins C and E help protect the skin from damaging free radicals, which can cause wrinkles.
A good deal of the sulphur content of foods may be lost when the food is cooked, processed or canned. Try consuming at least some sulphur-rich foods raw. Raw sweet onions, red onions and bell peppers enhance green salads. Parsley works well added to dishes after they have cooked; cooking parsley too long reduces not only its sulphur content but also its flavour. You can also preserve the sulphur content of vegetables by partially cooking them in a quick stir fry. Other sulphur-rich foods that can be eaten raw include nuts and some raw-milk cheeses. Real Italian (imported) Parmesan cheese, for example, is always made with raw milk.