Maybe it’s just me, but shingles seems to be on the rise. Like any other herpes virus (e.g. cold sores) it may be helpful to supplement with the amino acid lysine to decrease the duration, while avoiding the amino acid arginine (arginine can worsen or prolong the outbreak). Foods high in arginine are turkey, pork, chicken, soy, dairy, chickpeas, lentils, peanuts, and peas. Talk to your ND to see if this is the right choice for you.
Category Archives: Herpes
Herpetic outbreaks (i.e. coldsores, genital herpes) can be influenced by one’s dietary intake of two amino acids – lysine and arginine. Lysine is known to reduce outbreaks (a good thing), while arginine is known to exacerbate them (a bad thing). Below is a list of foods high in each amino acid (in no particular order):
- Lysine powder (your best option)
- Egg white
- Game meat (elk, deer, etc)
- Whole dry milk
- Most cheeses (e.g. cottage (dry or low fat), ricotta, cheddar, mozzarella, edam; Dutch gouda and unprocessed swiss are the highest)
- Apricots (dried)
- Soy protein isolate
- Shell fish
I’ve heard good things about oil of oregano being applied at the first onset of the “pre-coldsore tingle.” For many, no will eruption occur if the oil is applied immediately to the tingling area. One or two drops should do, and you may have to repeat a few more times.
Nat mur (Natrum muriaticum) is one of the most common homeopathic remedies prescribed for cold sores. Try a low potency to start (30CH), or better yet – seek the advice of your ND.