I would like to start eating eggs again,I haven't had them for a while, the sulfer causes detox symtoms , but I was told that the yolks are the part of the egg that contains the sulfer ,anyone have info on this ? whites would be just as good if they don't contain any sulfer

I'm pretty sure its the yolks. Tracy x

The yolkes are yellow because of the sulphur they contain. Sulphur is yellow.

Yolks?? yiiikes, I've been leaving the whites out all the time and eating only yolks because I thought it were the whites that had sulphur in them.

Are you guys sure?? I've read over and over that eggs are rich in sulphur PROTEINS, and that's definitely the whites.

Russ, I always thought sulphur was white , msm, garlic, onions, leak, cauliflower etc, if you inspect them all they are white. also, ingesting sulphurous foods make my complexion look whiter.

I thought the entire egg contained sulfur?

Hmmm... I've done some checking online and there seems to be some differing opinions on this.

I was taught years ago that yolkes were yellow because of the sulphur. This was "common knowledge" at the time, but it seems—as I so well know—much of what is considered "common knowledge" isn't accurate.

I do know that sulphur is yellow because I was into geology as a kid and had a chemistry set and rock collection and everything sulphur was yellow. I just checked this online and this seems to be the consensus as well.

The opinions about the reason the yolk is yellow differ. Here are some examples.


Yolk colour varies. It is almost completely dependent upon the feed the hen eats. Birds that have access to green plants or have yellow corn or alfalfa in their feed tend to produce dark yolks, due to the higher concentration of yellow pigments (mainly carotenoids) in their diet. Since commercial laying hens are confined, lighter and more uniformly coloured yolks are being produced. Yolk colour does not affect nutritive value or cooking characteristics. Egg yolks are a rich source of vitamin A regardless of colour.

—http://www.food-info.net/uk/qa/qa-fp202.htm


Food doesn’t just have to taste good, it has to look good too: blue milk, green meat, and violet butter don’t stand a chance under our critical gaze. Everything that we eat has to look good, smell good, taste good, and have the right consistency. Especially when it comes to egg yolks, we love a golden yellow. But where does this golden yellow come from? What are carotenoids, and what role do they play in nature?

—http://www.yellow-egg.com/wEnglish/filme/index.shtml?navid=21
(Video Available)

well I guess that i'll be experimenting with eggs and be the lab rat ,I 'll keep you all informed on the results maybe we can put this to rest soon ,we'll do our own mythbusting.

Sounds good.

finally got an answer on my original question if any one is interested: both egg whites and yolks both contain sulfer, the whites actually contain just a little bit more than the yolks , I thought I might have been the other way around , (go figure)
the info was obtained by a lab here in town

wow, mikey, did u oirder the test for them to do? thanx for the info

hi jinx : how are you felling today? hope your doing better , it took a while to locate info on this question I tried many labs all over the u.s and finally found a local lab that had data on this , they test for food related allergies and reactions for local doctors and there patience , I was just about to give up and call it quits when I found them. so all parts of the egg contain sulfer probably the shell to .

thanx for elaboration mikey, I'm still getting worse btw.

hi jinx : what suppiments and or treatments are you doing or taking ,and what type lab test have you done in the past and what were the results