What I realized about my fecal body odor and what the main problem must be.

Date:   10/27/2014 11:40:57 AM ( 10 y ago)

I have decided to put my usual blog structure,  personal backstory then addressing a specific fecal body odor issue, on hold after I re-read some body information I discovered a year agao. SInce I am not allowed to post links as a newcomer I will just give you the important google keyword: MEBO Body Odor Haliotosis Research. I just find it first up when I type in fecal body odor.

This research organization's mission is to research body odor and haliotosis conditions and find medical treatments as well as understand them better. They discovered that people with metabolic body odor or systemic body odor basically do not have the digestive enzymes to break down/take care of sulfuric compounds in foods and that causes the compounds to be absorbed in the bloodstream then the odors are released throughout the skin (kinda like eating garlic). This is just my understanding because in my defense there were too many intelligent words to understand.

I know I cannot handle garlic and onions so I say okay let me take a look at what has sulfur in it and I was dead shocked. No surprise that sulfur is present in pretty much everything but it is the volatile organic  sulfur compounds such as that in garlic and onions that are in my current candida diet. The basics are eggs, meats, dairy, nuts and seeds, and cruciferous vegetable.

The shocking part is that I found out that there is quite some sulfur in my coconut oil and flour. Turns out when coconut  is dried, some manufacturers add sulfur but naturally there is sulfur in coconut. The coconut meat when dried has more sulfur and the sulfur becomes even more when it is made into flour. This explains my suspicions to whether or not my coconut flour was making me smell, because honestly when cook it with other foods that do not trigger my odor like flax eggs I notice the odor. 

This is research from: wildernessfamilynaturals  .com:

1. Coconut flakes contain up to 10 ppm of naturally occurring sulfur. Therefore, when the coconut flakes are pressed to expel the virgin coconut oil leaving the press-cake to be milled, this milled press cake, which becomes flour, has a much higher concentration of naturally occurring sulfur. The values more than double from the coconut flakes.
2. As far as we know, we were the first company to have their coconut flour tested for sulfur so we have now pioneered the way for all other companies. When the FDA tested our coconut flour they found sulfur levels of 12 and 15 ppm. Not what I would call excessive, but definitely over their limit (10 ppm).

I did another test. I was odorless this morning but then i had a bit of ground turkey which I cooked with extra virgin olive oil, italian herb seasoning (mccormick) and sea salt. I put in a little green pepper. The ground beef smells like sulfur when you cook it, not like rotten eggs but legitimately sulfur. The ingredients did not say it had added sulfur compounds so I assumed the turkey was high in sulfur itself. One bite, it triggered the odor, then I smelled like the ground turkey a few seconds later.

So high sulfur vegetables are broccoli, cauliflower, cabbage, bok choy, brussels sprouts. Leafy greens such as spinach. Nuts such as almonds, walnuts, peanuts, cashews, sesame seeds. I'm too lazy and depressed to keep going but check for yourself. Google foods with sulfur and check wholefoodcatalog. info. It's not too detailed but it's good for knowing the basics and their level of sulfur content.

I'm trying to see a naturopath doctor then determine whether to go on a low sulfur diet while dealing with my candida diet.

P.S. Sulfur compounds are added to processed foods so still stay away.

Popularity:   message viewed 8846 times
URL:   http://www.curezone.org/blogs/fm.asp?i=2215274

<< Return to the standard message view