The Analyst™

Comprehensive diagnosis of your symptoms

Healthy

  Lysine  
 
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Essential amino acid. Necessary for proper growth; helps form collagen which comprises bone cartilage and connective tissues; aids in the production of hormones, enzymes and antibodies. Because it helps repair tissue, it is a good supplement for anyone recovering from surgery and injuries. Helpful in lowering triglycerides. Anti-aging factor.
 

 
 

Lysine can help with the following:
 
 
Infections  Herpes I
 Foods high in lysine and low in arginine, as well as supplementation with free-form l-lysine, help to control the herpes virus. The herpes virus uses arginine for its growth and replication, however lysine reduces the viral uptake of arginine. Lysine is found in higher proportions in foods such as cheese, potatoes, meat and soy products. Arginine is found in chocolate, nuts and seeds, oatmeal, and whole wheat products. Foods high in arginine or a high arginine/lysine ratio can cause herpes outbreaks and slow recovery.

Drs. Kagan, Griffith and Norins at the UCLA School of Medicine found of 45 patients receiving L-Lysine for herpes, only two failed to respond (96% success). The patients were receiving about 1500mg L-Lysine daily.

A comprehensive list of foods and their lysine/arginine content can be found here.

  STD Herpes II
 Supplementation with free-form lysine has been shown to be beneficial in controlling herpes along with a diet high in lysine and low in arginine. It has been found that foods high in I-Arginine may cause herpes outbreaks. Increased levels of lysine over arginine suppress viral replication and inhibit the cytopathogenicity of the herpes simplex virus. L-Lysine appears to be an effective agent for reduction of the occurrence, severity and healing time for recurrent HSV infection.

Foods high in lysine and low in arginine include fish, chicken, beef, lamb, milk, cheese, beans, brewer's yeast, mung bean sprouts and most fruits and vegetables. To quote one study, "The amount of lysine required to control herpes varied from case to case but a typical dose to maintain remission was 500mg daily and active herpes required 1 to 6gm between meals to induce healing."

A comprehensive list of foods and their lysine/arginine content can be found here.

Metabolic

Not recommended for:
  Lipo-Oxidative Type
  Metabolic Diet Type

Risks

  Increased Risk of Coronary Disease / Heart Attack
 Linus Pauling discovered that supplemental L-lysine reduces the binding of lipoprotein-a, also known as Lp(a), in its binding to the walls of arteries. By preventing this action, plaque buildup is discouraged since plaque is made up primarily of Lp(a). The naturally occurring amino acids lysine and proline assist Lp(a) in its deposition and binding to stressed or injured vascular wall sites. However, when there is an extra quantity of lysine and proline in the blood stream, the Lp(a) attachment sites get blocked by these amino acids creating a "Teflon-like" layer around the lipoprotein particles. This prevents the Lp(a) from binding to artery walls, as well as helps detach Lp(a) plaque from preexisting sites in the vascular wall. This supplemental use of these amino acids can prevent plaque build-up and initiate the reversal of plaque deposits. The amount will vary between individuals. Seriously ill heart patients require 5-6 grams (5,000 to 6,000mg) of lysine daily. This strategy may be useful for treating type 2 plaque.
 
 


KEY
Highly recommended
May have adverse consequences
Reasonably likely to cause problems







GLOSSARY

AIDS:  Acquired Immune Deficiency Syndrome. An immune system deficiency disorder that suddenly alters the body's ability to defend itself. The AIDS virus invades the T4 helper/inducer lymphocytes and multiplies, causing a breakdown in the body's immune system, eventually leading to overwhelming infection and/or cancer, with ultimate death.

Amino Acid:  An organic acid containing nitrogen chemical building blocks that aid in the production of protein in the body. Eight of the twenty-two known amino acids are considered "essential," and must be obtained from dietary sources because the body can not synthesize them.

Antibody:  A type of serum protein (globulin) synthesized by white blood cells of the lymphoid type in response to an antigenic (foreign substance) stimulus. Antibodies are complex substances formed to neutralize or destroy these antigens in the blood. Antibody activity normally fights infection but can be damaging in allergies and a group of diseases that are called autoimmune diseases.

Cartilage:  Specialized fibrous connective tissue that forms the skeleton of an embryo and much of the skeleton in an infant. As the child grows, the cartilage becomes bone. In adults, cartilage is present in and around joints and makes up the primary skeletal structure in some parts of the body, such as the ears and the tip of the nose.

Collagen:  The primary protein within white fibers of connective tissue and the organic substance found in tendons, ligaments, cartilage, skin, teeth and bone.

Enzymes:  Specific protein catalysts produced by the cells that are crucial in chemical reactions and in building up or synthesizing most compounds in the body. Each enzyme performs a specific function without itself being consumed. For example, the digestive enzyme amylase acts on carbohydrates in foods to break them down.

Hormones:  Chemical substances secreted by a variety of body organs that are carried by the bloodstream and usually influence cells some distance from the source of production. Hormones signal certain enzymes to perform their functions and, in this way, regulate such body functions as blood sugar levels, insulin levels, the menstrual cycle, and growth. These can be prescription, over-the-counter, synthetic or natural agents. Examples include adrenal hormones such as corticosteroids and aldosterone; glucagon, growth hormone, insulin, testosterone, estrogens, progestins, progesterone, DHEA, melatonin, and thyroid hormones such as thyroxine and calcitonin.

Triglyceride:  The main form of fat found in foods and the human body. Containing three fatty acids and one unit of glycerol, triglycerides are stored in adipose cells in the body, which, when broken down, release fatty acids into the blood. Triglycerides are fat storage molecules and are the major lipid component of the diet.