Sulphur in food
We obtain most of our sulphur from proteins in the diet. The essential amino acidFind out more about this term methionine (see the Protein Food Charts) is one of several sulphur-containing components of protein. The proteins are broken down into their constituent amino acids, and the sulphur-containing amino acids are reused for the formation of body proteins needed for growth, tissue maintenance and enzyme production. New sulphur-containing compounds are also made by our bodies from the protein components. Some of these have metabolic function, and some are used to remove potentially toxic substances, including certain drugs, from the body.