Sulfur is a non-metallic element that exists as an odorless, yellow crystalline solid in its natural form.
It is an essential component of the amino acids methionine, cystine, cysteine and taurine.  It is also part of the molecular structure of two vitamins: thiamine and biotin, and participates in many reactions in our bodies as sulfides and sulfates.

Sulfur’s roles in the body relate primarily to its presence in the four amino acids listed above; it is involved in protein synthesis, enzymatic reactions, the production of insulin and heparin which regulate blood sugar levels and clotting respectively, and the maintenance of hair, nails and skin.

Some of the best food sources of sulfur include eggs, garlic, onions, cabbage, brussels sprouts, and turnips but it is found in many foods.  Because it is so readily available from dietary sources, deficiency and toxicity states are rarely seen.