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

Click here for a detailed chart outlining L-Arginine and L-lysine ratios in foods

 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.

Red Marine Algae can be purchased online, from selected health food stores and specialty shops.

Foods Ratio of Lysine to Arginine 

Food Type	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, 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	2.750
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