All Purpose Flour Lysine and Arginine Info Sheet
Overview
All-purpose flour is a type of flour that is made from a blend of hard and soft wheat. It is commonly used in baking.All-purpose flour is high in carbohydrates and low in fat. It also provides some protein, but it is not a complete protein source.
It is often enriched with vitamins and minerals, such as iron and B vitamins.
However, it lacks the fiber and other nutrients found in whole grain flour.
| Name | Lysine (mg/100g) | Arginine (mg/100g) | Ratio |
|---|---|---|---|
| All Purpose Flour | 153.51mg | 280.81mg | 0.55 |
All Purpose Flour contains 153.51mg of Lysine and 280.81mg of Arginine per 100g of product.
This means All Purpose Flour has a low Lysine-Arginine ratio of 0.55.
Because All Purpose Flour contains slightly more arginine than lysine, reducing its consumption may help people who suffer from herpes, as it may lower the viral activity.
Lysine Considerations
All-purpose flour has a moderate amount of lysine. Lysine is an essential amino acid that is important for protein synthesis, tissue repair, and immune function.
Lysine is also involved in the production of collagen, a protein that supports the skin, bones, and joints.
Lysine can help prevent or treat cold sores, which are blisters caused by the virus HSV-1, also known as herpes.
Lysine works by blocking the growth of HSV-1, which needs another amino acid called arginine to multiply and infect cells.
Lysine can only be obtained through diet, and can be found in multiple high-protein foods like dairy, fish, eggs, meat and poultry.
Arginine Considerations
All-purpose flour has more arginine than lysine. Arginine is a semi-essential amino acid that is involved in various metabolic processes, such as nitric oxide synthesis, urea cycle, and wound healing.
Arginine also plays a role in blood pressure regulation, immune response, and sexual function.
Arginine has many benefits for our overall health and performance, such as lowering blood pressure, enhancing wound healing, and increasing exercise endurance.
Arginine can also affect the herpes virus, which causes cold sores and genital herpes.
Studies suggest that arginine may help the virus grow and cause outbreaks, so people with herpes may want to avoid foods that are high in arginine or take lysine supplements to block its effects.
Lysine-Arginine Ratio
All-purpose flour has more arginine than lysine, which may affect the balance of these amino acids in the body.
This may have implications for certain health conditions, such as viral infections.
Both lysine and arginine are essential for protein synthesis and various other bodily functions.
They, however, have opposing effects on the herpes simplex virus, which causes cold sores and genital herpes.
Lysine can prevent the replication of the virus, whereas arginine can stimulate it.
Thus, a diet rich in foods with a high lysine to arginine ratio may help reduce the occurrence and severity of herpes symptoms.
Foods that have a high lysine-arginine ratio include milk and cheese products, fish, poultry, fruits, and vegetables.
These foods can provide the body with enough lysine to compete with arginine and inhibit the virus from replicating and causing symptoms.
Dietary Considerations
Wheat is a cereal grain that is widely used to make bread, pasta, and baked goods.
Wheat contains gluten, starch, and fiber, which can have various effects on digestion and blood sugar levels.
Wheat also contains lysine and arginine, but the amount is higher in arginine than lysine.
This makes wheat less beneficial for people with herpes, as arginine can trigger herpes flare ups.
Wheat should be avoided or consumed in moderation by people with herpes.
For example:
Avoid alcoholic beverages and caffeine which can overstimulate your body, leave you dehydrated, and compromise your immune system.You may want to take l-lysine supplements.
L-lysine is known to prevent herpes outbreaks and it can help stop a cold sore in its initial stages by "starving" the virus of arginine before it has a chance to cause a cold sore.
Other food supplements, such as vitamin C, zinc, selenium, and antioxidants, can help you boost your immunity and protect your cells from oxidative stress.
Your immune system can be weakened and inflammation can be increased by foods that can cause allergic reactions or sensitivities, such as gluten, dairy, nuts, eggs, or shellfish.
Avoid these foods to avoid outbreaks.
Eating foods that can soothe your symptoms and speed up your healing process, such as honey, yogurt, aloe vera, and chamomile.
These foods have anti-inflammatory, antiviral, and antibacterial properties that can reduce pain, swelling, and itching, and promote tissue repair.
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