Spelt Lysine and Arginine Info Sheet
Overview
Spelt is an ancient grain known for its nutty flavor and high nutritional value.Spelt is rich in fiber, protein, and various vitamins and minerals. It’s also higher in protein than common wheat.
| Name | Lysine (mg/100g) | Arginine (mg/100g) | Ratio |
|---|---|---|---|
| Spelt | 409mg | 687mg | 0.6 |
Spelt contains 409mg of Lysine and 687mg of Arginine per 100g of product.
This means Spelt has a low Lysine-Arginine ratio of 0.6.
Because Spelt 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
Spelt contains 409mg of lysine per 100g. Lysine is an essential amino acid that supports protein synthesis, collagen formation, and immune function.
Lysine has the potential to prevent or treat cold sores, which are blisters caused by the HSV-1 virus, also known as herpes.
Lysine operates by working against the proliferation of HSV-1, which relies on another amino acid, arginine, to reproduce and infect cells.
Lysine can only be acquired through our diet, and is present in many high-protein foods such as eggs, milk, cheese and yogurt, fish, meat and poultry.
Arginine Considerations
Spelt contains 687mg of arginine per 100g. Arginine is a semi-essential amino acid that plays a role in several bodily functions, including wound healing and immune function.
Arginine has a variety of benefits for our 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
Spelt has a lower lysine to arginine ratio. This means it has more arginine than lysine, which is not typically a concern unless you have a medical condition that requires you to balance your intake of these amino acids.
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 inhibit 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 flare-ups.
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
Grains are generally not very high in lysine and a great source of in arginine, which makes them less beneficial for people with herpes.
That said, some grains are better than others in terms of their lysine to arginine ratio.
Quinoa, amaranth, buckwheat, and seitan are some of the grains that have more lysine than arginine, or at least a balanced ratio.
These grains can be included in a healthy diet, as they also provide fiber, iron, and antioxidants.
For example:
Make sure to drink plenty of water to keep yourself hydrated and eliminate toxins from your body.
Water can also help you avoid dryness and irritation of the skin and mucous membranes, which can lead to outbreaks.
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.
Avoiding foods that can cause allergic reactions or sensitivities, such as gluten, dairy, nuts, eggs, or shellfish.
These foods can trigger inflammation and weaken your immune system, making you more susceptible to outbreaks.
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