Organic Sulfur - Part 2

Articles by Dr. Erdman are for informational purposes, and are not to be taken as specific medical advice.

In the last article, we started to look at a few of the many benefits of organic sulfur. Today, we will finish this topic with even more benefits of OS, and how and when to take it.

Hesh Goldstein says OS may help with emphysema by providing the body with the material needed to manufacture new healthy cells on the lung walls. There is also good evidence to suggest help with asthmatic cases, even proven to reverse countless cases.

OS makes cell walls more permeable, thereby flushing out toxins more easily and introducing nutrients to the cells more quickly. There are two practical problems this benefit can help overcome, one is hypoglycemia and the other is an alcohol hangover. First, hypoglycemic people can get blood sugar into cells more easily. Less insulin is then necessary for this process, resulting in less overuse of the pancreas. Within several months of using OS, hypoglycemia may be eliminated entirely. Secondly, for all you heathens who drink to excess, using OS causes the body to rapidly reduce and release alcohol toxins, removing them as waste: the process quickens recovery time from a ‘hangover’ to as little as twenty minutes.

Organic Sulfur - Part 1

Articles by Dr. Erdman are for informational purposes, and are not to be taken as specific medical advice.

I am always on the lookout for interesting health information. A few months back, I started reading articles on organic sulfur, aka methylsulfonylmethane or MSM. I’ve used MSM with many patients over the years. It helps with relief of pain from arthritis. What I didn’t know were the details of this crucial compound.

Every day the body needs about 750 mg of sulfur. Small amounts are found in water, fruits, vegetables, meat and dairy products. Unless you consume mostly organic, raw foods, you are likely deficient in organic sulfur (OS). Anytime food is cooked, dehydrated, stored during shipping or refrigerated a length of time, it is depleted of most sulfur. This means pasteurized milk and any frozen veggies have no significant supply of sulfur. This is because OS bands with moisture and is carried away when dehydration occurs.