Name | Lysine (mg/100g) | Arginine (mg/100g) | Ratio |
---|---|---|---|
Beef Smoked, Chopped | 1667.86mg | 1378.57mg | 1.21 |
Beef Smoked, Chopped contains 1667.86mg of Lysine and 1378.57mg of Arginine per 100g of product.
This means Beef Smoked, Chopped has a high Lysine-Arginine ratio of 1.21.
Because Beef Smoked, Chopped contains slightly more lysine than arginine, increasing its consumption may benefit people who suffer from herpes, as it may boost the immune system.
Beef smoked, chopped has a very high amount of lysine, an essential amino acid that is important for protein synthesis, collagen formation, and calcium absorption.
Beef smoked, chopped has a very high amount of arginine, a semi-essential amino acid that is involved in nitric oxide production, wound healing, and immune function.
Beef smoked, chopped has a favorable lysine-arginine ratio, which means that it has more lysine than arginine.
This may help prevent or treat viral infections, such as herpes simplex virus, by inhibiting the replication of the virus.
Red meats are rich in protein and lysine, but they also contain more fat and cholesterol than poultry or fish.
Red meats can help prevent or treat herpes outbreaks, as lysine can block the activity of arginine.
Red meats also contain zinc, iron, and vitamin B12, which are essential for immune function and nerve health.
Beef and pork are some of the red meats that have more lysine than arginine, with almost as much as poultry.
Despite this, red meats should be consumed in moderation, as they can increase the risk of cardiovascular diseases and some cancers.
Oddly enough, bovine herpesvirus 1 is a form of herpes that cows can contract.
This virus, however, is species-specific and does not affect humans.
This means that you can enjoy beef (or any other type of meat) without any apprehensions about catching herpes.