By Dr. Rui Wang, York University — The Conversation Canada — 19 January 2021
Research shows that reducing intake of sulphur-containing amino acids — which are abundant in meat, dairy and eggs — causes the body to increase production of hydrogen sulphide (H2S), a gas that promotes cardiovascular health and resistance to oxidative stress. Studies show reduced intake of sulphur amino acids can increase longevity in rats by around 30%, and a study of 11,576 adults found that reduced dietary intake is linked to lower cardiometabolic risk factors including lower cholesterol and blood glucose. North Americans eat on average 2.5 times their daily requirement of sulphur amino acids. Switching to plant-based proteins like beans, lentils and legumes would help — though soy protein is surprisingly high in sulphur amino acids.