Shingles, also referred to as herpes zoster, is a viral infection that triggers a localized skin rash and painful blisters on one side of the body. Scientific evidence suggests that the amino acid L-lysine, commonly known as lysine, can effectively combat the virus responsible for shingles. Fortunately, lysine is naturally present in various food sources. The replication of the shingles virus relies on the amino acid arginine, which facilitates its spread. However, lysine counteracts the effects of arginine, thereby impeding the transmission of the herpes virus. For an average 154-pound individual, a daily intake of 2.1 grams of lysine is recommended. Whether through dietary consumption or supplementation, it is essential to obtain lysine externally as the body is unable to produce it internally.
Arginine’s Role in Shingles Outbreaks
Arginine, an essential amino acid with various important functions in the body, can also unfortunately contribute to the spread of the herpes virus. However, when the balance between arginine and another amino acid called lysine becomes imbalanced, individuals who already have the herpes zoster virus in their system may experience a flare-up of shingles.
Typically, the first signs of a shingles outbreak include an itchy or painful sensation in a specific area of the skin, along with headaches and a general feeling of being unwell. Within a few days, a rash will appear on one side of the body. It’s important to note that shingles outbreaks usually occur on one side of the body and are unlikely to appear on both sides simultaneously.
If you are prone to shingles outbreaks, avoiding foods that are high in arginine can help prevent flare-ups. Some examples of such foods include pecans, Brussel sprouts, and chocolate, which have a relatively high concentration of this amino acid.
Milk: The Source of Lysine
Back in 1889, an accomplished German biological chemist named Ferdinand Heinrich Edmund Drechsel made a groundbreaking discovery. He successfully isolated lysine from the casein, the protein found in milk. This significant achievement paved the way for the introduction of lysine hydrochloride in the United States in 1955. It is worth noting that various milk products, including whole, reduced-fat, and skim milk, contain approximately 0.7 grams of lysine per cup.
In the realm of agriculture, the practice of adding lysine to animal feed has become commonplace since 1970. This addition offers numerous benefits to the health and well-being of livestock. While lysine can be advantageous to an individual’s health, it is essential to exercise caution. Consuming excessive amounts of lysine can lead to increased cholesterol levels or even the formation of gallstones. Furthermore, it is crucial to note that lysine consumption can potentially amplify the toxicity of specific antibiotics.