Sulfur or sulphur (in nonscientific British) is a multivalent non-metal mineral, the third most abundant in the body after calcium and phosphorus, concentrated in muscles, skin and bones, and essential for life. In its native form, it is a bright yellow crystalline solid that might have a distinct "rotten egg" smell when water (e.g., humidity in the air) mixes with the sulfur and a small amount of hydrogen sulfide (H2S) gas is produced. Sulfur dioxide gas escaping into the air smells more like struck matches.
Garlic, onions, shallots, and leeks are rich in various organosulfur compounds. Other foods high in sulfur include jerusalem artichokes, asparagus, eggs, tofu, beans, broccoli, Brussels sprouts, cabbage, coffee and meat.
As a supplement, sulfur is available in two forms: dimethyl sulfoxide (DMSO) and methylsulfonylmethane (MSM). About 15% of DMSO breaks down into MSM in the body. Both have been touted as treatments for pain.
Garlic, onions, shallots, and leeks are rich in various organosulfur compounds. Other foods high in sulfur include jerusalem artichokes, asparagus, eggs, tofu, beans, broccoli, Brussels sprouts, cabbage, coffee and meat.
As a supplement, sulfur is available in two forms: dimethyl sulfoxide (DMSO) and methylsulfonylmethane (MSM). About 15% of DMSO breaks down into MSM in the body. Both have been touted as treatments for pain.
