Question:
I thought this may help everybody with the lysine treatment diet. Milk is really one of the better foods. I copied this from a website:


Food Type Weight (gm) Lys (mg) Arg (mg) Ratio Lys/Arg
Margarine 14.1 9 3 3
Plain Yogurt 227 706 237 2.979
Fruit Yogurt, low fat 227 810 272 2.978
Plain Yogurt, skim 227 1160 391 2.967
Plain Yogurt, lowfat 227 1060 359 2.953
Swiss Cheese 28 733 263 2.787
Gruyere Cheese 28 768 276 2.783
Edam Cheese 28 754 273 2.762
American Cheese Spread 28 427 155 2.755
Gouda Cheese 28 752 273 2.755
Whey, dry, sweet 7.5 77 28 2.75
Blue Cheese 28 526 202 2.604
Provolone Cheese 28 750 290 2.586
Papaya 454 76 30 2.533
Brie Cheese 28 525 208 2.524
Camermbert Cheese 28 501 199 2.518
Parmesan Cheese 28 937 373 2.512
Parmesan Cheese, grated 5 192 77 2.494
Gjetost Cheese 28 231 93 2.484
Goat Milk 244 708 291 2.433
Brick Cheese 28 602 248 2.427
Muenster Cheese 28 606 250 2.424
Beets 136 72 30 2.4
Limburger Cheese 28 475 198 2.399
Tilsit Cheese 28 578 241 2.398
Port du salut Cheese 28 563 235 2.396
Processed Swiss Cheese 28 696 293 2.375
Cream Cheese 28 192 81 2.37
Mozzarella Cheese, part s 28 699 295 2.369
Processed American Cheese 28 623 263 2.369
Mozzarella Cheese 28 559 236 2.369
Neufchatel Cheese 28 253 107 2.364
Butter 14.1 9 4 2.25
Colby Cheese 28 561 254 2.209
Monterey Jack Cheese 28 578 262 2.206
Cheshire Cheese 28 551 250 2.204
Cheddar Cheese 28 588 267 2.202
Buttermilk 245 679 309 2.197
Skim Milk 245 663 302 2.195
Half and Half Cream 242 568 259 2.193
Sherbet 193 171 78 2.192
Condensed Milk, sweetened 306 1920 876 2.192
Chocolate Milk 250 629 287 2.192
Nonfat Milk, dry 120 3440 1570 2.191
Lowfat Milk, 2% 244 644 294 2.19
Evaporated Milk 126 681 311 2.19
Ice Cream 133 381 174 2.19
Whole Milk 244 637 291 2.189
Whole Milk, dry 128 2670 1220 2.189
Nonfat Milk, dry, instant 68 1890 864 2.188
Ice Milk 131 409 187 2.187
Whipping Cream, heavy 238 387 177 2.186
Evaporated Milk, skim 128 763 349 2.186
Whipping Cream, light 239 411 188 2.186
Ice Cream, rich 148 327 150 2.18
Mango 300 85 39 2.179
Whipped Cream, pressurize 60 152 70 2.171
Apricot 114 103 48 2.146
Coffee Cream 15 32 15 2.133
Apple 150 17 8 2.125
Ricotta Cheese 246 3290 1550 2.123
Ricotta Cheese, part skim 246 3320 1570 2.115
Pear, dried 175 116 56 2.071
Eggnog 254 758 378 2.005
Applesauce, unsweetened 244 24 12 2
Crabapple, slices 110 28 14 2
Loquat 16 2 1 2
Apple, dried 64 37 19 1.947
Pear 180 23 12 1.917
Apricot, dried 35 89 49 1.816
Cottage Cheese, creamed 210 2120 1190 1.782
Cottage Cheese, Lowfat 2% 226 2510 1410 1.78
Cottage Cheese, dry 145 2020 1140 1.772
Fig, dried 189 228 131 1.74
Fig 65 19 11 1.727
Human Milk 246 168 105 1.6
Avocado 272 189 119 1.588
Salmon 85 1550 1000 1.55
Swordfish 85 1550 1000 1.55
Haddock 85 1480 961 1.54
Smelt 85 1380 897 1.538
Snapper 85 1600 1040 1.538
Pollock 85 1520 989 1.537
Eel 85 1440 938 1.535
Catfish 85 1420 925 1.535
Anchovy, in oit, drained 20 531 346 1.535
Whitefish 85 1490 971 1.535
Tuna, in water 165 4480 2920 1.534
Cod 85 1390 906 1.534
Flat fish, flounder and s 85 1470 959 1.533
Mackerel 85 1450 946 1.533
Shark 85 1640 1070 1.533
Carp 85 1390 907 1.533
Pike 85 1500 979 1.532
Herring 85 1400 914 1.532
Sardines, in oil, drained 24 542 354 1.531
Bass 85 1380 902 1.53
Perch 85 1450 948 1.53
Bluefish 85 1560 1020 1.529
Halibut 85 1620 1060 1.528
Tomato 123 41 27 1.519
Turnips 130 47 31 1.516
Tomato juice 243 54 36 1.5
Soybean sprouts 70 386 266 1.451
Canadian Style Bacon 454 7370 5100 1.445
Wild pheasant 371 7470 5240 1.426
Pork Spareribs 454 4730 3340 1.416
Tomato paste 262 282 200 1.41
Liver cheese 28 334 237 1.409
Chicken, dark meat, w/o s 109 1860 1320 1.409
Chicken, light meat w/o s 88 1730 1230 1.407
Chicken neck 79 298 212 1.406
Summer sausage 23 318 228 1.395
Pineapple 155 39 28 1.393
Pork leg 454 7550 5530 1.365
Pork loin chop 151 1950 1430 1.364
Pork Shoulder 454 7140 5240 1.363
Potato 150 190 140 1.357
Chicken breast 181 2500 1870 1.337
Cream of Mushroom soup 244 127 95 1.337
Turkey noodle soup 244 212 159 1.333
Celery 120 32 24 1.333
Chicken drumstick 110 1160 872 1.33
Potato, baking 202 283 214 1.322
Beef Flank steak 454 7270 5500 1.322
Chicken gumbo 244 161 122 1.32
Chicken noodle soup 241 219 166 1.319
Beef Round steak 454 7320 5550 1.319
Beef noodle soup 244 261 198 1.318
Vegetable w/beef soup 244 344 261 1.318
Cream of Asparagus soup 244 112 85 1.318
Porterhouse steak 454 6560 4980 1.317
Beef T-bone steak 454 6330 4810 1.316
Beef Sirloin steak 454 6880 5230 1.315
Knockwurst 68 634 482 1.315
Beef Rib roast 454 6050 4600 1.315
Beef Short ribs 454 5430 4130 1.315
Beef Chuck roast 454 6900 5250 1.314
Beef Tenderloin 454 6990 5320 1.314
Persimmon 200 55 42 1.31
Squash, summer 130 85 65 1.308
Chicken leg 231 2470 1890 1.307
Chicken, light meat 116 1920 1470 1.306
Ham, boneless 454 6750 5170 1.306
Chicken canned, boned 142 2500 1920 1.302
Turkey, dark meat 152 2620 2020 1.297
Cream of chicken soup 244 215 166 1.295
Chicken heart 6.1 79 61 1.295
Turkey, light meat 180 3540 2740 1.292
Bratwurst, ckd 85 910 706 1.289
Turkey, canned boned 142 3040 2360 1.288
Italian sausage, ckd 67 1020 792 1.288
Pork sausage 28 252 196 1.286
Wild quail 405 6660 5180 1.286
Chicken thigh 120 1310 1020 1.284
Chicken, dark meat 160 2150 1680 1.28
Goose, domesticated 320 4010 3150 1.273
Pork and beef sausage 13 141 111 1.27
Bologna, beef and pork 28 250 198 1.263
Peach, dried 130 151 120 1.258
Black bean soup 247 415 331 1.254
Bean w/ frankfurters soup 250 415 331 1.254
Peach 115 20 16 1.25
Corned Beef, brisket 454 5100 4100 1.244
Pastrami 28 375 302 1.242
Bologna, beef 28 254 205 1.239
Frankfurter, beef 45 389 314 1.239
Ground beef, regular 113 1560 1260 1.238
Cream of celery soup 244 73 59 1.237
Ground beef, lean 113 1670 1350 1.237
Chicken liver 32 35 352 1.236
Duck liver 44 624 505 1.236
Turkey liver 102 1540 1250 1.232
Mortadella 28 358 291 1.23
Goose liver 94 1160 943 1.23
Plum 5.5 90 74 1.216
Green beans 110 97 80 1.213
Chicken back 177 1090 900 1.211
Beef smoked, chopped 28 467 386 1.21
Pork Bacon 454 2900 2400 1.208
Beef, dried 28 673 557 1.208
Brotwurst 28 323 268 1.205
Polish sausage 28 315 262 1.202
Salami, hard 10 182 152 1.197
Bologna, pork 28 341 285 1.196
Chicken wing 90 698 585 1.193
Braunschweiger 28 258 217 1.189
Duck, domesticated 287 2610 2210 1.181
Lentil sprouts 77 548 470 1.166
Lettuce, romaine 56 58 50 1.16
Lettuce, iceberg 75 60 52 1.154
Caviar, black and red 16 293 254 1.154
Cauliflower 100 108 96 1.125
Vienna sausage 16 127 113 1.124
Liver 113 1570 1420 1.106
Guava 112 21 19 1.105
New England Clam Chowder 244 251 229 1.096
Cream of potato soup 244 83 76 1.092
Spinach 55 98 90 1.089
Kale 67 132 123 1.073
Chicken rice soup 241 251 234 1.073
Kielbasa 28 286 267 1.071
Frankfurter, beef and por 45 407 382 1.065
Whole Egg 50 410 388 1.057
Egg White 33 206 195 1.056
Whole Egg, dried 5 155 147 1.054
Watermelon 160 99 94 1.053
Cabbage, chinese 70 62 59 1.051
Corn 154 210 200 1.05
Sweet potato 130 105 100 1.05
Turnip greens 55 54 52 1.038
Abalone 85 1090 1060 1.028
Oysters 84 444 433 1.025
Clams 180 1720 1680 1.024
Scallops 85 1060 1040 1.019
Banana 175 55 54 1.019
Asparagus 134 194 192 1.01
Oat flakes 48 583 579 1.007
Mayonnaise 185 1400 1400 1
Vegetarian vegetable soup 241 99 99 1
Beet greens 38 20 20 1
Endive 50 32 32 1
Leeks 124 97 97 1
Pumpkin 245 96 96 1
Shrimp 85 1500 1510 0.993
Crab 85 1350 1360 0.993
pea soup w/ham 253 696 703 0.99
Lima beans, cooked 170 765 775 0.987
Egg Yolk 17 189 193 0.979
Okra 100 82 84 0.976
Broccoli 88 124 128 0.969
Chicken gizzard 37 465 484 0.961
Strawberries 149 37 39 0.949
Collards 186 140 72 0.931
Minestrone soup 241 183 198 0.924
Carrots 110 44 48 0.917
Dates 83 50 55 0.909
Peppers, sweet 100 38 42 0.905
Radish 45 16 18 0.889
Watercress 104 172 200 0.86
Swiss chard 36 36 42 0.857
Eggplant 82 42 50 0.84
Tomato soup 244 51 61 0.836
Cabbage, common 70 40 48 0.833
Wheat germ 180 1330 1790 0.743
Peas, green 146 463 625 0.741
Brussels sprouts 88 130 178 0.73
Tangerine 116 27 37 0.73
Orange 180 62 85 0.729
Onions, green 100 4 6 0.667
Mushrooms 70 48 72 0.667
Cucumber 104 22 36 0.611
Wheat granules 28.4 101 169 0.598
Corn grits 242 68 114 0.596
Snails 85 1250 2100 0.595
Wheat, shredded 23.6 79 133 0.594
Wheat flakes 33 101 171 0.591
Cream of wheat 251 98 166 0.59
Pistachios, shelled 128 1640 2790 0.588
Corn, puffed 28.4 65 112 0.58
Wheat, puffed 12 49 85 0.576
Squash, winter 205 902 1590 0.567
Bran flakes 47 177 314 0.564
Elderberries 145 38 68 0.559
Plantain 148 89 160 0.556
Oats, puffed 28.4 175 320 0.547
Oatmeal 234 78 147 0.531
Cashews 160 246 470 0.523
Chestnuts, fresh 160 246 470 0.523
Rice, puffed 14 38 73 0.521
Yams 200 89 191 0.466
Pumpkin seeds & squash 140 2530 5570 0.454
Garlic 3 8 19 0.421
Macadamia nuts 134 434 1200 0.362
Blackberries 145 17 49 0.347
Blueberries 145 17 49 0.347
Onions, mature 160 90 262 0.344
Grapes, slip skin 153 13 42 0.31
Grapes, adherent skin 160 24 78 0.308
Peanuts 144 1450 5050 0.287
Peanut butter 15 176 613 0.287
Coconut, shredded 80 118 437 0.27
Almonds 142 946 3540 0.267
Rutabaga 140 55 207 0.266
Pecans 108 315 1190 0.265
Sesame seeds 150 1240 4990 0.248
Hickory nuts 15 70 298 0.235
Brazil nuts 140 757 3350 0.226
Tahini 15 82 378 0.217
Grape juice 253 25 119 0.21
Tangerine juice 247 17 84 0.202
Pine nuts 28 256 1330 0.192
Orange juice 248 22 117 0.188
Hazelnuts 135 459 2480 0.185
Walnuts 100 466 2520 0.185

An appropriate diet high in lysine and low in arginine and? vitamin supplements may be beneficial for those suffering from viral diseases, in particular the herpes virus.?

Current research has shown that the amino acid, arginine, can aggravate herpes and bring on an outbreak.

Some foods high in arginine include nuts, chocolate and caffeine.? If a food has a low?lysine/arginine? ratio and only a few milligrams of arginine in it, there is no reason to avoid it totally, unless it aggravates the situation further.??

If you do have frequent herpes outbreaks, try cutting back or eliminating these foods?from your diet?and see if it helps to relieve your symptoms.

It?has been found that the amino acid, Lysine, retards virus growth, so you should include in your diet foods high in Lysine and decrease the foods high in L-Arginine (an amino acid that supports the herpes virus).??

Remember, try to balance everything you eat, e.g., if?you eat foods high in Arginine, balance them with L-lysine foods or with Lysine/L-lysine tablets (500mg/day minimum).?Lysine products can be purchased online or from most health food stores and specialty shops.

High in Lysine Dietary sources:
beef
brewer's yeast.
cheese
chicken
dairy products,
eggs
fish
meat
milk
potatoes?
soybeans
yogurt

?High in Arginine Dietary sources:
brown rice
caffeine
chocolate?
coconut
nuts
nut products
oatmeal
raisins
seeds
whole wheat bread

?L-Arginine is an amino acid that suppresses L-lysine.?

Vitamin C foods should be increased in your regular dietary program, but citrus fruits and juices should be avoided while the virus is active.
Other Foods that should be avoided:
processed foods
sugar
coffee
chocolate
cola drinks

All the above foods and beverages put stress on?the immune system and should be avoided during outbreaks.

Highly acidic foods such as:?
citrus fruits
tomatoes?
vinegar

Meat and dairy products are relatively high in arginine, so:

animal products
foods high in sodium

should be kept at a low level or avoided?during outbreaks.

Vitamins

A?good vitamin program can improve the chances of preventing recurrence by boosting the body's immune function as the Herpes virus?can weaken the immune system considerably.

Supplements of vitamins C (in low doses), E, B complex and zinc chelate may be beneficial. These vitamin supplements and others can be purchased online or from selected health food stores.

Red Marine Algae

Current research information has shown that Red marine algae has strong antiviral properties and has proved effective when tested on the herpes virus.

Red marine algae contains sulfated polysaccharides which enhance the immune system?s antiviral response, inhibiting the virus.

Answer:
well, it didn't copy accurately. Basically, the list is from best (highest lysine content) to worst (highest argenine content) foods to eat. I wish I could remember which site I found it on. It was an excel sheet and the numbers corresponding with each food (from the left) give the weight of the food tested in grams, the amount of lysine in that food, the amount of argenine in the food, and lastly, a ratio of the two which determines whether it's a good food to eat or not.

Answer:
Some added info to above:

1. Vitamin B6 helps the body absorb L-lysine into your system much better. So it helps to have B6 with your L-lysine supplement.

Country Life L-lysine 1000mg is great to take. It provides B6 in the supplement compound. 1000mg seems to work better than 500mg on a daily basis.

2. Red Marine Algae products can have Spirulina in its mixture which helps the body with the immune system and with new cell production.


Keeping an outlook on any new information, constantly.

Answer:
2000 mg of lysine for short periods of time during an outbreak , say two weeks works even better! In my experience 500 mg didn't work and 1000 mg only managed the pain but 2000 mg at the first symptoms, headache and tenderness or itching seemed to prevent the outbreak completely. 1000 mg in the morning with breakfast and 1000 mg in the evening with dinner.

Answer:
Guest

Thank you for this insight and for sharing this experience. I will try that method. Anything to eliminate and help me control this virus.
Thank you

Black Orchid

Answer:
well, it didn't copy accurately. Basically, the list is from best (highest lysine content) to worst (highest argenine content) foods to eat. I wish I could remember which site I found it on. It was an excel sheet and the numbers corresponding with each food (from the left) give the weight of the food tested in grams, the amount of lysine in that food, the amount of argenine in the food, and lastly, a ratio of the two which determines whether it's a good food to eat or not. Hi,

what are the numbers behind each food for? Can't seem to fathom that one out...

Answer:
the weight of the food tested in grams, the amount of lysine in that food, the amount of argenine in the food, and lastly, a ratio of the two which determines whether it's a good food to eat or not.

LOOK AT THE RATIO ON THE FAR RIGHT.
high number good. low number bad.

3.0 TO 0.185

Answer:
Thanks!!!

Answer:
i used to think the ratio and lysine mattered. but my experience has show it is insignificant. i used to eliminate arginine from my diet, and take lysine supplements. didn't work. today i regularly eat peanut butter (daily) and chocolate, two substances high in arginine. and my outbreaks are no more frequent/severe than when ihad eliminated the stuff. i would not struggle with the diet, as it had no benefit. has anyone had different experiences?

the only thing that i have found that is of any benefit is to take care of yourself. get plenty of sleep, don't drink/party too hard/frequently, take a break if you are stressed out. if you are sick (have a cold, etc), make sure you get that taken care of...else your immune system will have trouble staying off two infections at one time. sadly, keeping your immune system in shape if the only thing that i have found to be of any benefit, and i have tried it all. valtrex does work if you can afford it, but it jsut shortens the time of the outbreak and also the duration.