Hydrogen sulfide is a toxic substance produced primarily in industrial processes. Breathing hydrogen sulfide gas can cause shortness of breath or even death. After digesting certain foods, bacteria in the intestines also produce small amounts of hydrogen sulfide. Low doses of contact may reduce your appetite and cause headaches over time. Exposure to digestive foods may not be sufficient to cause serious side effects, but when you pass a gas, it can cause an unpleasant odor.
The woman looked at the packaged meat in the grocery store. (Source: Moussa81 / iStock / Getty Images) Safety Level
According to the World Health Organization, some foods and beverages may contain sulfides. Hydrogen sulfide can quickly absorb behavior from your digestive tract, mostly by your liver and excreted through your kidneys or lungs. The amount present in most foods is considered too low to produce a significant effect. For reference, an oral dose of 250 mg per kilogram of body weight does not appear to cause damage to rats after 14 weeks of exposure.
Packaged meat
Cooked beef contains about 0.6 mg per pound of hydrogen sulfide, and cooked lamb is close to 0.9 mg per pound. Some amino acids contain sulfur, so hydrogen sulfide concentrations tend to be higher in anaerobic packaged meat. Hermetic packaging prevents the compound from being released into the air during storage. Cysteine and methionine are two amino acids containing sulfur, which contribute to the good content of hydrogen sulfide. Animal protein contains all essential amino acids, so any packaged meat product contains a small amount of hydrogen sulfide.
Dairy and Manufacturing
Heated dairy products, such as skim milk, can have 3 mg of hydrogen sulfide per gallon. The amount of butter is slightly more than twice that amount, mainly because dimethyl sulfide is sometimes added during processing of the cream. This sulfuric acid compound can also be added to jelly, soda and sweets as part of the manufacturing process. When food is degraded or digested, dimethyl sulfide can be converted to hydrogen sulfide.
Common Intakes
Drinking water may also contain traces of hydrogen sulfide, but a dose of more than 0.2 mg per gallon produces a detectable taste and odor. If your drinking water has any hydrogen sulfide close to dangerous levels,You may not want to drink it because of the smell. In the UK, the average hydrogen sulfide intake of food and water is estimated at 1.7 mg per day. If you are concerned about this substance, please avoid processing food and limit your meat intake. Your body is likely to be able to handle the normal amount already present in your diet.
