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Foods that commonly contribute to sulphur burps include: Cruciferous vegetables such as broccoli, cauliflower, Brussels sprouts, and cabbage Allium vegetables including onions, garlic, leeks, and shallots High-protein foods , particularly red meat, eggs, and certain dairy products Legumes and pulses , which contain both sulphur compounds and fermentable carbohydrates Certain preservatives , particularly sulphites used in dried fruits, wine, and processed foods Rather than eliminating these foods entirely, patients may benefit from temporarily reducing portions or frequency of consumption whilst their body adjusts to Ozempic, then gradually reintroducing them to identify specific triggers

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