Doctor Herpes » Herpes Virus » sunflower seeds
sunflower seeds
Question:
Dear Deb, I hope you do find your things that ease this for you soon and I apreciated hearing of a book reguarding Herpes I had not heard of before. I always take what I like from something and disguard the rest if need be but can almost always find some good somewhere. I have heard many people here say that diet effects them and many who think it does not.I think unless it is monitored closely it is hard to tell but for some after having herpes for years the triggers become more and more obvious. Some of those foods listed have been mentioned by people on the group to be big triggers in the past. Love, Mary – Hide quoted text — Show quoted text – Just to clarify. I am not a salesperson pushing anyones book. Someone on this ng asked about lysine and diet, etc and I had some answers. I quoted the book to show the there is info out there and I wanted to share what I read. I do not have any personal experience with diet and HSV and as you can see from my previous posts NOTHING is working for me. Diet nor meds. But for some they do and I’m happy for anyone that gets relief from this virus and I want to hear and learn all I can as do most of us. Quoting a signature at the bottom of some posts – — "Share what you know, learn what you don’t" <holding hands DEB — Posted via Talkway – http://www.talkway.com Exchange ideas on practically anything ™.
Response:
Thank you for your support Mary. About the book, I’m glad I could give you some new info. Sharing is a good thing. (as Martha would say) Deb
Response:
AAAWWWW, 
:):) thank you……yer welcome Love, Mary – Hide quoted text — Show quoted text – Thank you for your support Mary. About the book, I’m glad I could give you some new info. Sharing is a good thing. (as Martha would say) Deb
Response:
a nice, big margarine and plain yogurt sandwich. Yum.<
Yum?????? Putting "nice" in front of that description made it an oxymoron to me!!!! LOL K
Response:
Just to clarify. I am not a salesperson pushing anyones book. Someone on this ng asked about lysine and diet, etc and I had some answers. I quoted the book to show the there is info out there and I wanted to share what I read. I do not have any personal experience with diet and HSV and as you can see from my previous posts NOTHING is working for me. Diet nor meds. But for some they do and I’m happy for anyone that gets relief from this virus and I want to hear and learn all I can as do most of us. Quoting a signature at the bottom of some posts – — "Share what you know, learn what you don’t" <holding hands DEB — Posted via Talkway – http://www.talkway.com Exchange ideas on practically anything ™.
Response:
Everyone has a different chemical make up
in their bodies that cannot be explained and the natural ways may not work for some. They didn’t work for me. < Amen to that…I can eat chocolate and nuts all day long if I want with no problems, while others just smell it and have an ob. (not literally of course!) K
Response:
I try to stay away from chocolate and nuts so as to keep herpes at bay. Are sunflower seeds considered nuts, and thus high in arginine?
Response:
I commend you for your efforts and sincerely hope that this method works for you but please understand that not all people that have herpes should stay away from chocolate and nuts or whatever it is that is giving you trouble. Everybody is different. Take Care, Yosh I try to stay away from chocolate and nuts so as to keep herpes at bay. Are sunflower seeds considered nuts, and thus high in arginine?
We are, each of us, angels with one wing, and we can only fly by embracing one another. Lucian de Crescenzo
Response:
Hi Larry: Check the nutritional info. on www.herpes.com. They have a list of these foods…seems to me that sunflower seeds ARE considered nuts but don’t have time to check for you…sorry! K
Response:
For those of us that are trying to change our diets in an effort to try to make our bodies fight off this virus here is a quote from Michele Picozzi’s book "Controlling Herpes Naturally". Foods high in arginine. Peauts, sunflower seeds, chocolate, soybeans, gelatin, carob adn coconut are high in arginine content. Almond paste, a common and often hidden ingredient in many baked goods, also can trigger a negative reaction in sensitive individuals. Onions, raw or fried, also should be avoided.
Response:
djct61254 worte: For those of us that are trying to change our diets in an effort to try to make our bodies fight off this virus here is a quote from Michele Picozzi’s book "Controlling Herpes Naturally". Foods high in arginine. Peauts, sunflower seeds, chocolate, soybeans, gelatin, carob adn coconut are high in arginine content. Almond paste, a common and often hidden ingredient in many baked goods, also can trigger a negative reaction in sensitive individuals. Onions, raw or fried, also should be avoided.
Soybeans are an excellent food, and necessary for those of us who are lactose-intolerant. They are an excellent source of fiber, so I would hate to see anyone leave them out of their diet. This may just be another book salesperson trying to sell their self-published book. I haven’t read it, and don’t know what facts they have about nutritional studies.
Response:
For the folks that would like to try and control herpes naturally…. GO FOR IT! More power to you. I just wanted to say that not everybody that has herpes can be successful on this road and I didn’t want anyone to feel discouraged if the *natural* methods were not working. Everyone has a different chemical make up in their bodies that cannot be explained and the natural ways may not work for some. They didn’t work for me. All I am saying is everybody should try and keep an open mind here… Djct61254…… have the natural ways helped for you? If so…. What exactly has helped you? This might definitely be of HELP for the folks that this will actually work for….. Just be careful… I wish that the natural ways could work for me…. Then I might not have to take meds to control my flare ups. However, I’m not sure if that would solve the rate of asymptomatic shedding. Right now…. Keeping my partner herpes free is a top priority. Take Care, Yosh We are, each of us, angels with one wing, and we can only fly by embracing one another. Lucian de Crescenzo
Response:
Larry, I am one of those people who is very sensitive to lysine and arginine. If you are as well, this table may be of help for you. Like it says below, you should take into consideration the overall amount of arginine a food has in it, as well as the ratio of lysine to arginine. Though onions have a very low lysine/arginine ratio, the overall amount of arginine in a typical serving of onions is not enough to trigger an OB for me. On the other hand, a comparable amount of sesame seeds would have nearly twenty times the amount of arginine. To be safe, stay away from the sesame seeds and fix yourself a nice, big margarine and plain yogurt sandwich. Yum. John Diet and vitamin supplements may influence viral replication. A total approach to nutrition should be used. Use this chart as a guide or a reference only, and see what happens. Look at the absolute figures for lysine and arginine content. There is no reason to avoid a food if it has a low lysine/arginine ratio and only a few mg of arginine in it. Ratio of Lysine to Arginine in Certain Foods, by James M. Scutero Transcribed and calculated using data from Agricultural Handbook, 1-23, U.S. Department of Agriculture. Weight (gm) Lys (mg) Arg (mg)Ratio Lys/Arg Margarine 14.1 9 3 3.000 Plain Yogurt 227 706 237 2.979 Fruit Yogurt, lowfat 227 810 272 2.978 Plain Yogurt, skim 227 1160 391 2.967 Plain Yogurt, lowfat 227 1060 359 2.953 Swiss Cheese 28 733 263 2.787 Gruyere Cheese 28 768 276 2.783 Edam Cheese 28 754 273 2.762 American Cheese Spread 28 427 155 2.755 Gouda Cheese 28 752 273 2.755 Whey, dry, sweet 7.5 77 28 2.750 Blue Cheese 28 526 202 2.604 Provolone Cheese 28 750 290 2.586 Papaya 454 76 30 2.533 Brie Cheese 28 525 208 2.524 Camermbert Cheese 28 501 199 2.518 Parmesan Cheese 28 937 373 2.512 Parmesan Cheese, grated 5 192 77 2.494 Gjetost Cheese 28 231 93 2.484 Goat Milk 244 708 291 2.433 Brick Cheese 28 602 248 2.427 Muenster Cheese 28 606 250 2.424 Beets 136 72 30 2.400 Limburger Cheese 28 475 198 2.399 Tilsit Cheese 28 578 241 2.398 Port du salut Cheese 28 563 235 2.396 Processed Swiss Cheese 28 696 293 2.375 Cream Cheese 28 192 81 2.370 Mozzarella Cheese, part s 28 699 295 2.369 Processed American Cheese 28 623 263 2.369 Mozzarella Cheese 28 559 236 2.369 Neufchatel Cheese 28 253 107 2.364 Butter 14.1 9 4 2.250 Colby Cheese 28 561 254 2.209 Monterey Jack Cheese 28 578 262 2.206 Cheshire Cheese 28 551 250 2.204 Cheddar Cheese 28 588 267 2.202 Buttermilk 245 679 309 2.197 Skim Milk 245 663 302 2.195 Half and Half Cream 242 568 259 2.193 Sherbet 193 171 78 2.192 Condensed Milk, sweetened 306 1920 876 2.192 Chocolate Milk 250 629 287 2.192 Nonfat Milk, dry 120 3440 1570 2.191 Lowfat Milk, 2% 244 644 294 2.190 Evaporated Milk 126 681 311 2.190 Ice Cream 133 381 174 2.190 Whole Milk 244 637 291 2.189 Whole Milk, dry 128 2670 1220 2.189 Nonfat Milk, dry, instant 68 1890 864 2.188 Ice Milk 131 409 187 2.187 Whipping Cream, heavy 238 387 177 2.186 Evaporated Milk, skim 128 763 349 2.186 Whipping Cream, light 239 411 188 2.186 Ice Cream, rich 148 327 150 2.180 Mango 300 85 39 2.179 Whipped Cream, pressurize 60 152 70 2.171 Apricot 114 103 48 2.146 Coffee Cream 15 32 15 2.133 Apple 150 17 8 2.125 Ricotta Cheese 246 3290 1550 2.123 Ricotta Cheese, part skim 246 3320 1570 2.115 Pear, dried 175 116 56 2.071 Eggnog 254 758 378 2.005 Applesauce, unsweetened 244 24 12 2.000 Crabapple, slices 110 28 14 2.000 Loquat 16 2 1 2.000 Apple, dried 64 37 19 1.947 Pear 180 23 12 1.917 Apricot, dried 35 89 49 1.816 Cottage Cheese, creamed 210 2120 1190 1.782 Cottage Cheese, Lowfat 2% 226 2510 1410 1.780 Cottage Cheese, dry 145 2020 1140 1.772 Fig, dried 189 228 131 1.740 Fig 65 19 11 1.727 Human Milk 246 168 105 1.600 Avocado 272 189 119 1.588 Salmon 85 1550 1000 1.550 Swordfish 85 1550 1000 1.550 Haddock 85 1480 961 1.540 Smelt 85 1380 897 1.538 Snapper 85 1600 1040 1.538 Pollock 85 1520 989 1.537 Eel 85 1440 938 1.535 Catfish 85 1420 925 1.535 Anchovy, in oit, drained 20 531 346 1.535 Whitefish 85 1490 971 1.535 Tuna, in water 165 4480 2920 1.534 Cod 85 1390 906 1.534 Flat fish, flounder and s 85 1470 959 1.533 Mackerel 85 1450 946 1.533 Shark 85 1640 1070 1.533 Carp 85 1390 907 1.533 Pike 85 1500 979 1.532 Herring 85 1400 914 1.532 Sardines, in oil, drained 24 542 354 1.531 Bass 85 1380 902 1.530 Perch 85 1450 948 1.530 Bluefish 85 1560 1020 1.529 Halibut 85 1620 1060 1.528 Tomato 123 41 27 1.519 Turnips 130 47 31 1.516 Tomato juice 243 54 36 1.500 Soybean sprouts 70 386 266 1.451 Canadian Style Bacon 454 7370 5100 1.445 Wild pheasant 371 7470 5240 1.426 Pork Spareribs 454 4730 3340 1.416 Tomato paste 262 282 200 1.410 Liver cheese 28 334 237 1.409 Chicken, dark meat, w/o s 109 1860 1320 1.409 Chicken, light meat w/o s 88 1730 1230 1.407 Chicken neck 79 298 212 1.406 Summer sausage 23 318 228 1.395 Pineapple 155 39 28 1.393 Pork leg 454 7550 5530 1.365 Pork loin chop 151 1950 1430 1.364 Pork Shoulder 454 7140 5240 1.363 Potato 150 190 140 1.357 Chicken breast 181 2500 1870 1.337 Cream of Mushroom soup 244 127 95 1.337 Turkey noodle soup 244 212 159 1.333 Celery 120 32 24 1.333 Chicken drumstick 110 1160 872 1.330 Potato, baking 202 283 214 1.322 Beef Flank steak 454 7270 5500 1.322 Chicken gumbo 244 161 122 1.320 Chicken noodle soup 241 219 166 1.319 Beef Round steak 454 7320
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