Name | Lysine (mg/100g) | Arginine (mg/100g) | Ratio |
---|---|---|---|
Canadian Bacon | 1625.6mg | 1123.4mg | 1.445 |
Canadian Bacon contains 1625.6mg of Lysine and 1123.4mg of Arginine per 100g of product.
This means Canadian Bacon has a high Lysine-Arginine ratio of 1.445.
Because Canadian Bacon contains slightly more lysine than arginine, increasing its consumption may benefit people who suffer from herpes, as it may boost the immune system.
Canadian bacon has a very high amount of lysine, which is an essential amino acid that supports protein synthesis, collagen formation, and immune function.
Canadian bacon has a high amount of arginine, which is a semi-essential amino acid that plays a role in wound healing, nitric oxide production, and urea cycle.
Canadian bacon has a high lysine-arginine ratio, which may be beneficial for people with herpes simplex virus (HSV) infections, as lysine may inhibit the replication of HSV, while arginine may enhance it.
Red meats are abundant 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.