In my opinion, I doubt it. A sulfur-based protein is not the same as sulfur and protein as seperate items. I am not a bio-chemist, so I cannot explain the details in very scientific terms. So, my description may be oversimplified.
A sulfur-based protein is a protein molecule with one or more sulfur atoms. When you mix meat and garlic, as in your example, you do not create a sulfur-based protein.