Why Aren’t We Getting Enough Sulfur In Our Diets?

There are two main reasons why so many people lack sulfur:

  1. We are undergoing a massive chemical assault on a broad variety of our foods from pesticides and chemical based fertilizers. These chemical compounds have an adverse effect on sulfur and other nutrients, both in the soil and in our bodies. It has been clinically proven through our own government’s research that the application of pesticides destroys beneficial soil microbes that are needed to pull minerals and nutrients from the soil into the plants. The same way that sulfur works as a delivery and transport mineral in our bodies to usher nutrition into our cells is the same thing it does in the soil. Sulfur hooks up with all of the nutritional elements in the ground and drives them from the dirt into the roots of the plants. The extensive application of pesticides and chemical based fertilizers have significantly interfered with this sulfur cycle. That means that our diets are devoid of a comprehensive range of minerals and nutrients, including organic sulfur, because modern farming practices have hindered this natural process from taking place correctly. In addition to that we are inundated with thousands of other chemicals in our water, air, cosmetics, household products, and from environmental pollution.
  2. Refined and processed foods contain almost no usable sulfur or minerals. Given the fact that the vast majority of people are eating far too many refined and processed foods that have had their nutritional components stripped out almost entirely, there is no possible way you can expect to receive sufficient sulfur or other essential minerals and nutrients to ward off disease from diet alone unless you take supplements. When talking about processed foods, we also need to include pasteurized foods too. Pasteurization cuts the MSM content by approximately 50 percent. To ensure you’re getting the most MSM from any food, it must be either raw or as minimally processed as possible, which is highly unlikely for the majority of people living today in America.

Watch this video from Greg Ciola to learn more.

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Author: Gregory Ciola

Gregory Ciola began his publishing career in the year 2000 when he released a ground breaking book on the dangers of genetic engineering. The book’s title was, “GMOs – Beware of the Coming Food Apocalypse!”. Gregory Ciola was one of the first biotech whistle blowers in the natural food industry to alert the public to what was happening to a majority of our foods. Ciola also began publishing a hard-hitting national newsletter in 2001 called “CRUSADOR” that was renamed in 2015 to “The Investigator’s Report”. He is best known for his in-depth interviews with well known book authors and leading health experts.

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