H.I.V

Viral infections

 

Use of seaweed (Kelp) for protection against viruses.

Diet design

Research concerning the minimization of incidence and severity of herpes in humans usually involves experiments directed toward four objectives:

(1) Reduction of initial production of herpes infected cells by metabolic or exogenous substances.

(2) Increase in systemic resistance to the establishment of infected cells as growing tissues.

(3) Reduction in rate of growth/reproduction and infection of healthy tissues once they have been established;

(4) Techniques for selective destruction of herpes tissues/cells.

 

During recent decades there has been increasing recognition that the relative and absolute amounts of ordinary nutrients in the diet can have important effects on all four of these objectives. Nutritional experiments are, however, laborious, time- consuming, empirical, and often practical only in animal systems, so progress has been slow. Even if it doesn't eradicate it, it will extend life. If it extends life long enough it effectively becomes a cure since all any cure does is delay the inevitable.

Historically, there has been no long-term relief for chronic sufferers of herpes simplex infections, let alone a cure. Herpes sufferers are seemingly at the mercy of this viral menace. Despite failure at the eradication of the herpes virus, success in the short term by temporarily suppressing its proliferation has yielded positive results. One such agent, acyclovir, a nucleoside analogue, has been regarded as the drug of choice by the medical community. However, as with most drugs, there are side effects. Treatment with acyclovir relieves symptoms, reduces the amount of infectious virus released from the sores and speeds healing. The treatment does not prevent subsequent attacks or diminish their frequency or severity. The effect of acyclovir in a herpes virus infection is to inhibit the synthesis of viral DNA. Prophylactic courses of oral acyclovir can have a modest impact on recurrent infections, but the cost of the drug and its potential toxicity over the long term do not justify such regimens in most cases. In the majority of cases for genital herpes, general recurrence patterns returned within 8 to 25 days after stopping long-term use.  Are there no alternatives?

 

Seaweed

 

The protective effects of some of the poly-anionic substances or polysaccharides present in different seaweed on the reproduction of herpes simplex virus (HSV) and other viruses were first reported almost four decades ago and have been shown to extend to different types of viruses, including viruses that emerge as opportunistic pathogens, herpes simplex virus, and cytomegalic-virus in immune suppressed (e.g., AIDS) patients since 1988. Most used are Irish Moss, Dulse and kelp Laminaria. The family of sulphated polysaccharides is very heterogynous group depending and varies with the different seaweed species. Dumontiaceae is a specific strain of red marine algae shown to contain natural immune-modulatory and antiviral agents. Sulfonated carrageenan's are the elements in marine algae that help fight off local viruses. These grant additional immune system defences and are also believed to help fight against the Herpes Simplex Virus, particularly. More recent research on extracts of red marine algae suggest that specific carbohydrates (sulphated polysaccharides) may inhibit both the DNA and RNA of viral infections and may operate both outside and within infected cells.

 It is at the same time a nutritious food supplement, also useful for weight loss and lowering cholesterol and fat. Sold in quick dissolving capsule provides 250mg of Wild Harvested Dumontiaceae Red Marine Algae. As a food supplement or antiviral agent, take 4 capsules on an empty stomach for 10 - 30 consecutive days on the first sign of viral breakout. Use as often as needed.

Other research done with Dulse a red type seaweed and Irish moss including extracts as used in the food industry. At a dose of virus that infected all of the control mice, 1% solutions of carrageen protected 85% of the inoculated mice. Carrageen is an extract of Irish moss and looks most promising in this respect.

Further studies done and published on mice indicate that vaginal formulations of the sulphated polysaccharide carrageenan are highly effective in protecting mice from herpes simplex virus type 2 (HSV-2) infection, using a 1% solutions placed in the vagina of mice. At a dose of virus that would infected half of the control animals, an 1% solutions of either lambda, kappa, or iota carrageen was enough to prevented infection in almost all of the test animals. Publication of further research and concentrations as low as 0.05% protected a large majority of the mice.  Also, researchers did found that other sulphated polysaccharides were less effective or showed no efficacy in preventing HSV-2 infection. These researchers are able to block the reproduction or grow of HIV replication in cell culture at concentrations as low as 0.1-to 0.01-microgram ml-1 without toxicity to the host cells at concentrations up to 2.5 mg ml-1. In addition Sulphated polysaccharides may act synergistically with other anti-HIV drugs. Slow growth as far as virus-drug resistance development and they show activity against HIV mutants that have become resistant to reverse transcriptase inhibitors. There are sprays based on extractions of Irish moss either lambda, kappa, or iota carrageen. The spray/inhaler used to fight cold and flu uses extracts made of Dulse a red type of seaweed. Other way would be to integrate seaweed in your diet or take a few grams a day capsulated.

 

Prevention

Because sexual transmission is responsible for the majority of HIV infections worldwide; this transfer is mediated via cells that infect epithelial cells of the genital tract; and because these poly sulphates effectively inhibit cell-cell adhesion, poly sulphates can be potentially effective in a vaginal formulation to protect against HIV infection too. 
Several sulphated seaweed polysaccharides now have shown high antiviral activity against enveloped viruses, including important human pathogens such as human immunodeficiency virus, herpes simplex virus, human cytomegalovirus, dengue virus and respiratory syncytial virus. They can be obtained in major amounts and at low costs, have low toxicity and in some cases, lack anticoagulant effects. Even if the systemic applications have many drawbacks, their structure and mode of action indicate potential for topical uses to prevent virus infection. The herpes simplex viruses attach to cells by an interaction between the envelope glycoprotein C and the cell surface heparin sulphate (HS). The virus-cell complex is formed by ionic interactions between the anionic (mainly sulphate) groups in the polysaccharide and basic amino acids of the glycoprotein, and non-ionic ones depending on hydrophobic amino acids interspersed between the basic ones in the glycoprotein-binding zone. Hypothesis is advanced of the corresponding hydrophobic structures in the polysaccharides. The antiviral activity of the sulphated seaweed polysaccharides is based on the formation of formally similar complexes that block the interaction of the viruses with the cells.

 

 

Viral + Glutathione.

Glutathione is probably the most important cellular defence that allows the body to prevent and fight infections and disease. Glutathione is the natural defence of every cell in our bodies working hand in hand and dependent on a plentiful supply of selenium for its existence and function. Glutathione, the most important antioxidant in the body, is that place where sulphur and selenium meet up to protect us from cancer as well as viral infections.

Glutathione plays crucial roles in the immune response, DNA repair, and the detoxification process that neutralizes drugs, chemicals, radiation, metabolic wastes, beats down viruses, bacteria and reduces toxins and carcinogens as are increasingly present in our environment.

The immune system cannot function properly without plentiful glutathione and antioxidants such as vitamins C and E rely on it to function properly within the body. Glutathione (GSH) and the GSH-replenishing enzymes keep the antioxidant status of normal cells at a level where they can avert ox radical-derived mutations. When we talk about the organic sulphur pathways and sulphur sufficiency we are at the same time touching bee honey because it does contain up to 26% sulphur. It most be produced within and by our own body and cannot added through the digestive system. Within our digestive system certain parts are predominantly neutral, acid like or alkaline and effecting the digestion of food/capabilities in combination with enzymes.
Glutathione is manufactured by every one of our trillions of cells, and the level of glutathione in our cells is predictive of how long we will live. Without the cleaning and chelating work of Glutathione (magnesium and sulphates needed) cells begin to decay as cellular filth and heavy metals accumulate - excellent environments to attract deadly infection. Without sufficient GSH, the body accumulates toxins and acid residues, degenerates rapidly, ages prematurely and dies more easily from viral and bacterial infections.

Low glutathione levels, low cg syndrome or low GSH levels are associated with over 74 diseases or conditions and is a major biological player when it comes to dealing with viral infections. Supplemental GSH has been studied extensively and seen to inhibit viral production indicating and has been seen to be valuable in the prevention and treatment of other haemorrhagic viral infections like dengue.

Over 98,000 scientific studies and articles on Glutathione are recorded in PubMed, the official U.S. Government library of medical research. Glutathione is sulphur based enzyme and can float up to anything and attach itself to it. It is like sticky flypaper; whatever GSH attaches it to cannot escape and is removed from the body. GSH is our body's natural scavenger knows what is normal and belongs and what does not. Obviously, anything that is not normal like bacteria, viruses and fungi will be quickly removed if there is enough GSH present to do the job.

In another major active defensive pathway, glutathione makes sure that all components of the immune system are strong and operating efficiently. Without the interaction of GSH with the immune system it remains weak and unbalanced thus leaving patients with infections, vulnerable to death. It does not matter if a virus or bacteria has mutated or not, it will be recognized by GSH and removed.

GSH is a basic first line of defence and should be used for all life threatening infections. The first step in anti-viral or bacterial medicine is to build the strength of the immune system. Our immune cells are designed to protect us, but what protects the immune cell? Glutathione is the protector of the immune cell and allows newly formed immune cells to proliferate to attack germs and viruses. Glutathione feeds, protects, and strengthens our immune system Glutathione boosts white blood cell production to fight infection, particularly the T-cells, which are called lymphocytes. T-cells are at the core of our immunity, and tailor the body's immune response to pathogens, viral and bacterial infections or anything the cells recognize as being invasive. Studies have shown that Glutathione is food for the immune cells, boosting the strength of lymphocytes. B-cell lymphocytes identify the unwanted pathogen that the T-cells then attack.

GSH protects us from viruses, such as the herpes virus, flu viruses, and probably from Ebola as
well. Our white blood cells are cells help fight off viruses. They need an abundant supply of glutathione to be able to effectively protect us from invading microorganisms and viruses. Inhibition of cellular respiration, oxidation of glutathione oxidation of glutathione and induction of apoptosis has been reported in epithelial cells infected in vitro with influenza A virus (IAV). Extracellular human immunodeficiency virus type 1 viral protein R causes reductions in astrocyte ATP and glutathione levels compromising the antioxidant reservoir. Reduced and oxidized glutathione levels were determined in liver biopsy specimens obtained from patients with chronic liver disease including chronic active hepatitis and cirrhosis. In patients with hepatitis B virus infections, GSH and GSH/GSSG levels were significantly low compared with those in controls. Ingesting Glutathione does not raise Glutathione levels since it is poorly absorbed through the digestive system. The fragile tripeptide (3-amino acid) structure of Glutathione makes surviving the digestive tract a near impossibility. This is why using the above suppositories brings excellent results as do glutathione IVs.

Healthcare providers give glutathione by injection into the muscle for preventing poisonous side effects of cancer treatment (chemotherapy) and for treating the inability to father a child (male infertility). IV glutathione is used to treat diseases related to the brain (Parkinson's, Alzheimer's, MS), liver (alcoholism) or help those with suppressed immunity (HIV or patients undergoing some chemotherapies like cisplatin).

Healthcare providers also give glutathione intravenously for preventing "tired blood" (anemia)
in kidney patients undergoing haemodialysis treatment, preventing kidney problems after heart bypass surgery, treating Parkinson's disease, improving blood flow and decreasing clotting in individuals with "hardening of the arteries" (atherosclerosis), treating diabetes, and preventing toxic side effects of chemotherapy.

Glutathione can be nebulized for treating lung diseases, including idiopathic pulmonary fibrosis, cystic fibrosis, and lung disease in people with HIV disease.

Dr. Julian Whitaker writes, "Alpha lipoid acid also ramps up glutathione synthesis and
significantly enhances detoxification, and we use it at the clinic, along with selenium and silymarin, to treat hepatitis and other liver diseases. Recent research suggests that the "sleep hormone" melatonin boosts glutathione status too, by stimulating production of the antioxidant enzyme glutathione peroxidase. The association between viral disease and nutrition has long been thought to be due to effects on the host immune system. This theory suggests that when a host is malnourished, the immune system is compromised, and thus increased susceptibility to viral infection will occur. However, the virus itself may also be affected by the nutritional status of the host. This is true for all viral infections and no less true for Ebola. It is one of the basic reasons that separate the survivors from the majority who perish. The difference between life and death can be measured in the severity of cellular stress.

When it comes to human papilloma virus or HPV, or any virus problem for that matter, it is crucial that you are getting adequate amounts of selenium in your diet or using a supplement. Glutathione requires selenium for its production. Selenium is a trace mineral that the body incorporates into proteins to make over 25 different seleno_proteins including the enzyme glutathione peroxidase. Researchers working with the flu virus discovered that animals deficient in selenium were more susceptible to infectious diseases. Test on Animals with a selenium deficiency, were contaminated with the flu virus, the flu virus mutated into a far more virulent form before passing on to the next animal. The AIDS infection rate is highest in those African countries with low levels of selenium in their soil.

The pre-cursors of glutathione synthesis are the amino acids glutamate, glycine and cysteine, with cysteine being the most important amino acid. Dietary sources of glutathione are therefore necessary to replenish stores and avoid losses.

 

 

Sulphur itself is another basic nutritional medicine that is instrumental in raising glutathione levels. Glutathione is a sulphur-based amino acid, known in biology as the repair amino acid. No sulphur, no glutathione and the most important sulphur sources are bee honey, cinnamon and turmeric.

 

Alkalinity.

 

Magnesium deficiencies cause glutathione depletion and production of glutathione is also dependent on magnesium. Glutathione synthesis does need glutamic cysteine, glycine, ATP, and magnesium ions to form glutathione. Adding magnesium oxide, chloride, sulphate or citrate will buffer your blood in the alkaline part being around 7,3 or 7,4. 7 being neutral and below 7 it is called acid.

Our body pH is very important because pH controls the speed of our body's biochemical reactions. It does this by controlling the speed of enzyme activity as well as the speed that electricity moves through our body and effecting voltage. The higher (more alkaline) the pH of a substance or solution, the more electrical resistance that substance or solution holds. Therefore, electricity travels slower with higher ph. If we say something has an acid pH, we are saying it is hot and fast.  Alkaline pH on the other hand, biochemically speaking, is slow and cool. Proteins can be modified both in vivo and in vitro by increases in acidity. In fact pH is the regulatory authority that controls most cellular processes. The pH balance of the human bloodstream is recognized by medical physiology texts as one of the most important biochemical balances in all of human body chemistry. pH is the acronym for "Potential Hydrogen".

 

Other substances are very necessary like Vitamin C and E. Glutathione best seen as a body based natural medicinal agent.

Sulphur itself is another basic nutritional medicine that is instrumental in raising glutathione levels. Glutathione is a sulphur-based amino acid, known in biology as the repair amino acid. No sulphur, no glutathione. Even healthy people would benefit from glutathione supplementation though at much lower dosages than people under viral attack. It goes for selenium. Only a little goes a long way to reduce one's chance of dying of cancer.

Our body has several natural defence mechanisms against viruses. The body's first line of defence is the innate immune response, which is non-specific and defends the body against a variety of threats. Inflammation, coughing, sneezing, and a variety of other non-specific defense mechanisms are examples of the innate immune response in action. The adaptive immune system, on the other hand, targets specific threats. T Cell and antibody activation are examples of the adaptive immune system's defence mechanisms. In addition, scientists have developed vaccines and anti-viral drugs to assist the immune system and/or disrupt viral replication mechanisms.

Lymphocytes, or white blood cells, are the body's main defenders against foreign invaders. There are two major types of
lymphocytes, T cells and B cells. Of the T cells, there are T helper, cytotoxic, memory, regulatory, and natural killer cells. Each type of T cell has its own purpose in immune response. Helper cells assist and activate other cells at the first signs of infection, cytotoxic T cells destroy infected cells, preventing more viruses from being released, memory cells store antigens, allowing the body to quickly recognize previous infections to make fighting future infections more efficient, regulatory T cells shut down immune response after an infection has subsided, and natural killer cells can help kill tumour cells. B cells, on the other hand, recognize antigens and develop anti-bodies once the correct antigen for an infection has been found.

Rapidly reproducing strain when an infected person or animal was deficient in selenium or vitamin E. When selenium is deficient, we can assume that glutathione levels will be dramatically lower. "This raises the possibility that selenium deficiency in host populations may actually foster viral replication, possibly triggering outbreaks and perhaps even facilitating the emergence of more virulent viral strains," In the case of MMS iodine is a better safer alternative with many if not all of the same results through the fulfilment of nutritional law instead of the use of a substance that is alien to the body.

The vast majority of Americans consume an excess of acid-forming foods. Research has shown that tumour growth increases in an acid environment. The blood is maintained in the body at a slightly alkaline level of between 7.2 and 7.4.

Eating alkaline foods keeps the blood pH in its ideal range, which is important for the prevention and treatment of cancer. Ideally, the diet should consist of 80 per cent alkaline-forming foods, such as those available from many raw fruits and vegetables, as well as nuts, seeds, grains, and legumes. List of recommended alkaline-forming foods:

Fruits: Berries, apples, apricots, avocados, bananas, currants, dates, figs, grapefruit, grapes, kiwis, lemons, limes, mangos, melons, nectarines, olives, oranges, papayas, peaches, pears, persimmons, pineapple, quince, raisins, raspberries, strawberries, tangerines, and watermelon. (The most alkaline-forming foods are lemons and melons.)

Vegetables: Artichoke, asparagus, sprouts, beets, bell peppers, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, collards, corn, cucumbers, eggplant, endive, ginger, horseradish, kale, kelp, seaweeds, mustard greens, okra, onions, parsley, potatoes, radishes, spinach, squash, tomatoes, watercress, and yams.

Whole Grains: Amaranth, barley, oats, quinoa, and wild rice.

Fish, chicken, beef, lamb, milk, cheese, beans, brewer's yeast, mung bean sprouts and most fruits and vegetables have more lysine than arginine, except for peas. Gelatine, chocolate, carob, coconut, oats, whole-wheat and, white flour, peanuts, soybeans, and wheat germ have more arginine than lysine.

Ratio of Lysine to Arginine in Certain Foods, by James M. Scutero

Transcribed and calculated using data from Agricultural Handbook, 1-23, U.S. Department of Agriculture.

 

The effect of lysine and arginine:

Lysine is known to inhibit the herpes virus and on www.herpes.com/Nutrition.shtml you can find the lysine/arginine ratio for a long list of foods. Lysine inhibits herpes and arginine stimulates it. Apples and pears have the highest ratio of lysine/arginine of any fruits, and much higher than any vegetables except for beets, which has the highest.

Conclusions: in test for anti cancer diets they finally concluded that a strict fruit and vegetable diet had the strongest inhibitory effect. However, when they added large doses of vitamin C to the fruit and vegetable diet they found an even inhibitory affect. It would have been interesting if they could have tested the combination of vitamins C & E with the fruit and vegetable diet. They might have done that had they recognized their synergistic effect.

The book "Cancer" by Matthias Rath, M.D. is devoted entirely to making the case for lysine inhibiting Cancer.

Dr. Rath states that in order for cancer cells to spread (metastasize) they have to penetrate the walls of blood vessels, etc. In order to do this they have to dissolve collagen. The dissolving process requires special enzymes, generated/stimulated by the cancer cells, which bond to the collagen and dissolve it. Lysine stops this process by attaching to the bonding sites preventing the enzyme attack. The connection to lysine inhibiting herpes viruses may be that the viruses have to stimulate the same collagen dissolving process.

Arginine associated with enhancing cancer growth and spread?

It is well known that lysine inhibits herpes while arginine promotes it. That is why the data presented in Diet & Nutrition is presented as a ratio of lysine to arginine. This is what is important to those suffering from herpes. Could it be that arginine does this by enhancing the collagen dissolving process? If we now extend this to cancer, it would predict that a diet rich in arginine would promote the growth and spread of cancer. Supporting evidence: In experiments involving 38 different diets and 1846 non-athymic hairless mice exposed to UV radiation, the researchers discovered that the rate of growth of squamous cell carcinoma varies over a 20, fold range as a function of nutritional balance. This suggests that nutrition should be carefully researched as a useful component of cancer therapy. When we refer back to the mouse studies,
they found any benefit from a fruit and vegetable diet would be totally negated by adding protein to the diet. However, the protein they added was seeds and nuts. If we refer to the table in Diet and Nutrition, we find this source of protein is very high (the highest) in arginine. If the above premise is true, it is no surprise that it counteracted the beneficial approaches. It would have been interesting if they added a different source of protein, such as cheese, which is very high in lysine. Perhaps
they would have found that adding such protein had an inhibitory effect or at least no cancer enhancing effect. Also infer that any effective diet for inhibiting cancer would be very similar to one where a person wants to inhibit the spread of herpes. People with herpes are commonly familiar with this. That is the purpose of the table presented in Diet and Nutrition, which presents sufficient information for people to design their own diets intelligently. The deffinition of protein or fat is not good enough when used for special diets.
There are other studies in which the desired affect was nullified when adding fat. But theres are different fats and fish or cod oil can work different than soy-oil. Saturated or not, omega 3 is much healthier than omega 6 and should possible be reduced or avoided.

One exception might be the consumption of some fruits such as blueberries, blackberries, grapes, elderberries, orange juice, etc. where they are known to have profound health benefits, but they also have a very low lysine/arginine ratio, similar to that of nuts. Even though the ratio is low, so too is the total percentage of protein present and thus total arginine content- unlike that of nuts. I would suspect that the low lysine content could be compensated for with lysine supplementation, improving the ratio.

One could then still benefit from the rest of the highly beneficial phytochemicals in such fruits without stimulating cancer growth. In another experiment they discovered a feed that contained moderately enhanced vitamin C and vitamin E had a strong inhibitory effect. They then tested each separately at the same level and found no benefit from either alone. They concluded that the benefit must have been due to something else. However, as discussed here, vitamins C and E will act as partners were vitamine C can enter the first membrane of a cell and Vitamin E the second. Many cell do have two membranes one letting through water solible substances and the second letting through the oil loving parts.

 

 

 

 

 

 



RatioofLysinetoArginineinCertainFoods,byJamesM.Scutero

Transcribed and calculated using data from Agricultural Handbook, 1-23, U.S. Department of Agriculture.

 

People with viral diseases can benefit from a diet high in lysine and low in arginine. In the following chart, the foods at the top of the list have higher lysine to arginine ratios.

   
  Weight (gm) Lys (mg) Arg (mg) Ratio Lys/Arg
Margarine 14.1 9 3 3.000
Plain Yogurt 227 706 237 2.979
Fruit Yogurt, lowfat 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 2.750
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 2.400
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 2.370
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 2.250
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 2.190
Evaporated Milk 126 681 311 2.190
Ice Cream 133 381 174 2.190
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 2.180
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 2.000
Crabapple, slices 110 28 14 2.000
Loquat 16 2 1 2.000
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 1.780
Cottage Cheese, dry 145 2020 1140 1.772
Fig, dried 189 228 131 1.740
Fig 65 19 11 1.727
Human Milk 246 168 105 1.600
Avocado 272 189 119 1.588
Salmon 85 1550 1000 1.550
Swordfish 85 1550 1000 1.550
Haddock 85 1480 961 1.540
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 1.530
Perch 85 1450 948 1.530
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 1.500
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 1.410
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 1.330
Potato, baking 202 283 214 1.322
Beef Flank steak 454 7270 5500 1.322
Chicken gumbo 244 161 122 1.320
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 1.310
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 1.280
Goose, domesticated 320 4010 3150 1.273
Pork and beef sausage 13 141 111 1.270
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 1.250
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 1.230
Goose liver 94 1160 943 1.230
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 1.210
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 1.160
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 1.050
Sweet potato 130 105 100 1.050
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 1.010
Oat flakes 48 583 579 1.007
Mayonnaise 185 1400 1400 1.000
Vegetarian vegetable soup 241 99 99 1.000
Beet greens 38 20 20 1.000
Endive 50 32 32 1.000
Leeks 124 97 97 1.000
Pumpkin 245 96 96 1.000
Shrimp 85 1500 1510 0.993
Crab 85 1350 1360 0.993
pea soup w/ham 253 696 703 0.990
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 0.860
Swiss chard 36 36 42 0.857
Eggplant 82 42 50 0.840
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 0.730
Tangerine 116 27 37 0.730
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 0.590
Pistachios, shelled 128 1640 2790 0.588
Corn, puffed 28.4 65 112 0.580
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 0.310
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 0.270
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 0.210
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

Diet and vitamin supplements may influence viral replication. A total approach to nutrition should be used. Use this chart as a guide or a reference only, and see what happens. Look at the absolute figures for lysine and arginine content. There is no reason to avoid a food if it has a low lysine/arginine ratio and only a few mg of arginine in it.

 

Together increase the posibility to let substance to into the intercellular space/fluid.in the "We're always looking for a magic bullet, well, there are lots of magic bullets out there in what we eat and associated with our lifestyle."

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