I’m working on PMP II (an update to my Poor Mans Protocol) which I think is going to be terrific for me. One thing I wanted to get a handle on is what is the amino makeup of the True Protein Egg White mix I take? Even though they say it has abundant sulfur I wanted to know “Is it really loaded with Sulfur?” The reason is my PMP II is going to focus quite a bit on sulfur, and from my reading Sulfur is the 4th most abundant element in the human body (or should be, more on that later).

I would encourage you to read this post, this is another revelation for me, as important as when I changed my thinking on how to approach Morgellons disease. You might be surprised by the summary (but don’t cheat). You’ll see why I’m focusing on this as part of my PMP II and I fully expect to be totally free of this menace by the end of 2010. I believe this post goes a long way to explaining my recovery.

Where Does the Sulfur Hide in those Eggs?

Taken from http://www.ochef.com/1165.htm

Is there sulfur in both the yolks and the whites of eggs?

You’re not going to believe this, but your United States Department of Agriculture does not report on the sulfur content of any part of an egg. And it’s not just eggs! The USDA will tell you the amount of manganese or selenium in just about any food down to the third or fourth decimal point, but doesn’t utter a peep about sulfur

There is great disagreement on the Web about your question. A prestigious academic site says sulfur in the yolk causes the greenish ring that sometimes forms around the yolk of an overheated hard-cooked egg, while the American Egg Board says it’s sulfur in the white. The University of Nebraska at Lincoln (which we have never doubted) says sulfur in the white sometimes reacts with iron in the yolk.

Once again Ochef must step in to set the record straight. The USDA does not reference the sulfur content of foods because it is itself a component of several amino acids and vitamins, which the USDA does quantify. At least two of those amino acids — methionine and cystine — are present in both the yolk and white of the egg, so sulfur is also present in both parts. 

Amino Acid Profile per 100g of Protein for Egg Whites













Aspartic Acid
























Chemical index (as per WHO Standard) http://www.eggnation.co.uk/egg-faq-amino.php 

Notice that egg whites contain Cystine (not cysteine) so I should probably be sure to take my vitamin C with my protein drink. The ones highlighted in blue above are in the sulfur family.

What Are the Elements in the Human Body?

  • Oxygen (65%)
  • Carbon (18%)
  • Hydrogen (10%)
  • Nitrogen (3%)
  • Calcium (1.5%)   <== Elements start here and downward
  • Phosphorus (1.0%)
  • Potassium (0.35%)
  • Sulfur (0.25%) <== Sulfur is the 4th most abundant
  • Sodium (0.15%)
  • Magnesium (0.05%)
  • Copper, Zinc, Selenium, Molybdenum, Fluorine, Chlorine, Iodine, Manganese, Cobalt, Iron (0.70%)
  • Lithium, Strontium, Aluminum, Silicon, Lead, Vanadium, Arsenic, Bromine (trace amounts)

Basically, starting at Calcium, Sulfur is the 4th most abundant element in the human body yet you’ll never find it in a blood work report or any report for that matter, and it’s not listed concerning food contents either. Strange considering just about everything else on this list is, even those in very minute trace amounts.

More on Sulfur


Sulfur represents about 0.25 percent of our total body weight, similar to potassium. The body contains approximately 140 grams of sulfur-mainly in the proteins, although it is distributed in small amounts in all cells and tissues. Sulfur has a characteristic odor that can be smelled when hair or sheep’s wool is burned. Keratin, present in the skin, hair, and nails, is particularly high in the amino acid cysteine, which is found in sulfur. The sulfur-sulfur bond in keratin gives it greater strength.

Sulfur is present in four amino acids: methionine, an essential amino acid; the nonessential cystine and cysteine, which can be made from methionine; and taurine, which is not part of body tissues but does help produce bile acid for digestion. Sulfur is also present in two B vitamins, thiamine and biotin; interestingly, thiamine is important to skin and biotin to hair. Sulfur is also available as various sulfates or sulfides. But overall, sulfur is most important as part of protein.


Notice that Cysteine is very important for Keratin, which is present in the skin, hair an nails. So I’m getting Cystine and Methionine from my egg white protien and taking NAC which contains Cysteine, that’s three of the four amino acids in the Sulfur family. Could this be why I feel so much better? This is only part of my ongoing research into PMP II which I am devising for myself so please don’t draw any conclusions just yet. The deficiency symptoms are listed below, you’ll be intrigued when you see them (skin lesions and all).

From http://www.worldhealth.net/news/cysteine_n-acetyl_cysteine_nac/

Cysteine and N-acetyl cysteine (NAC)

Cysteine is a non-essential amino acid that can be manufactured in the liver. It is obtained in the diet from beans, brewer’s yeast, broccoli, Brussels sprouts, dairy products, eggs, fish, garlic, legumes, meat, nuts, onions, red peppers, seafood, seeds, soy, whey, and whole grains. N-acetyl cysteine (NAC) is a modified form of cysteine. NAC helps the body make the antioxidant enzyme glutathione. NAC is a sulfur based Amino Acid.


Symptoms of cysteine deficiency include:

  1. apathy
  2. loss of pigmentation in hair
  3. edema
  4. lethargy
  5. liver damage
  6. muscle loss
  7. skin lesions
  8. weakness
  9. fat loss
  10. and slowed growth in children.

People with diabetes mellitus and allergies to eggs, milk, or wheat should not take supplementary cysteine. People taking the drug may experience severe headaches when taking NAC. Cysteine supplements must be taken with vitamin C to prevent cysteine being converted to cystine, which may form kidney or bladder stones. People with kidney or liver disease should consult their doctor before taking supplementary cysteine.


Comments on: "Sulfur – A real mystery …" (10)

  1. Mr. CS, a couple of observations about sulfur.

    I make my own moisturizing sulfur soap and shampoo. I buy sublimed (washed) sulfur on the net.

    Sulfur is yellow. Egg yolks are yellow, and when you mash egg yolks, it looks just like when I am mixing sulfur in liquid soap or shampoo. They also smell like sulfur–that’s the slightly unpleasant odor you smell when you cut up boiled eggs.

    So I believe that all of the sulfur in eggs is in the yolk. I remember WAY long ago in school being told that, too.

    I’m not adamant that I’m right, but I believe I am. 🙂

  2. My post above shows the amino breakdown in Egg Whites, they are definitely loaded in Sulfur, the yolk has sulfur too, but so do the egg whites, quite a bit.

    However, remember, you’ll never cure morgellons with topical treatments, but I’m sure you know that.

    • No, I know I will never cure Morgellons with topical sulfur treatments. But it does help with the symptoms.

      Putting sulfur in hair gel has saved my sanity by keeping the crawling and itching sensations on my scalp under control.

  3. […] swears by it. I can't find one of his posts where he goes on about it, but include these two links. Sulfur – A real mystery … Morgellons – A Mundane Approach Working through PMP II Morgellons – A Mundane Approach The nanotransformation.com folks […]

  4. […] do a 3/4 scoop of the True Protein (powdered egg whites) with water. The egg whites are loaded with sulfur based amino acids. This was all done by 8 in the morning. I also would prepare a CALM magnesium in a coffee cup and […]

  5. moochooo said:

    ‘Mr. Common Sense’

    i am interested in low-cost sources of minerals, and when I was at the plant nursery today they had large bags of magnesium oxide and brimstone/sulphur. So I am sure i could at _least_ use the contents for a bath rich in magnesium and sulphur, though need to look up dosing for internal use.

  6. Mr. Common Sense said:

    Honestly, I think you are going to end up doing harm to yourself. Don’t go buying minerals from plant stores or pool shops unless you want to die, seriously. Whole Foods sells some terrific trace mineral drops. You can soak too much of anything through your skin and overdose. Please, just get your stuff through foods or reputable sources and follow the RDA’s.

    • mooochooo said:


      I have it on the experience of a research scientist that those whole food (branded) minerals, after investigation and confirmation, are only slightly-processed high-mineral clay sediment available from a few sources, and these are also available in their raw form. Very little is done, in the case of the clay, to process them for internal use. And IMHO there is no issue using common items such as magnesium and sulphur externally in small quantities.

      | “follow the RDA’s.”

      A living consciousness leaning on dead institutions? Limited liability government corporations, like the RDA, doesn’t this get people in the same boat they are in today? Can you show where the ‘RDA’ – whatever that is, cured anyone? Could it be trusting a fantasy no more substantive than the tooth fairy, replacing Santa Claus and the Easter Bunny with yet another fiction, and refusing to grow up, then attempting to restrain others to the same level?

      There was quite a good book by this title; RDA Rats, Drugs and Assumptions. RDA, FDA, FCC, FBI, CIA, USA, all financed by the owners of the FED, all institutions, thereby dead. I respect your choice to follow them as you desire, as it honours my own choice not to.

      • May I ask? Do you have Morgellons symtoms? Your post sounds damn smart. Hopefully, Morgellons hasn’t infected and or affected your brain, as it has mine. Bless you,G Webster

  7. Hi! I have allergies to every ‘sulf’ with different reactions.
    Sulfa : Skin rash
    Sulfites : Head ach
    Sulfate : Swelling, sweating, difficulty breathing
    Sulfur : Vomiting, burping, cannot digest

    Lately, my sympthoms are worse. If sulfs are an important part of our body, should I be concern of any dificiancy? Is there any altrenatives?

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