Foods to avoid herpes outbreaks

Jul 7




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This article contains valuable information on foods to avoid herpes outbreaks because proper nutrition helps decrease the frequency and intensity of outbreaks.


People infected with the herpes simplex virus need a proper diet. In this article we offer you valuable information about foods to avoid herpes outbreaks.

What causes herpes?

The cause of herpes is a virus that is transmitted from one person to another by direct contact. Its name is herpes simplex virus.

There are two types of herpes simplex viruses. Herpes simplex virus type 1 causes herpes on the lips and other areas of the body above the waist such as the face and eyes.

Herpes simplex virus type 2 is the main cause of genital herpes affecting the genitals and nearby areas.

These viruses have their preferred areas of infection,Foods to avoid herpes outbreaks Articles but can infect other areas of the body.

For this reason, herpes simplex virus type 1 can cause genital herpes and herpes simplex virus type 2 can cause herpes in the mouth and other upper body areas. 

Lysine, arginine and herpes

Although herpes is caused by a virus, there are factors that contribute to outbreaks. Among these is diet.

The foods we eat contain the nutrients we need to live, including proteins whose components are amino acids.

There are between 20 and 22 different amino acids that combine to form a large number of proteins.

Lysine and arginine are two of these amino acids that are related to herpes outbreaks.

Lysine is an essential amino acid in humans. It is essential because the body cannot synthesize it and therefore we must obtain it through food.

This amino acid is involved in the construction of all proteins in the body and plays an important role in the absorption of calcium and the production of hormones, enzymes and antibodies.  

Lysine contributes to recovery from surgery and sports injuries and helps prevent herpes outbreaks.

The list of foods containing lysine is long. Good sources of lysine are meats, particularly pork, cheese, legumes and some fish such as cod and sardines.

Arginine is the other amino acid related to herpes. It is an essential amino acid in pediatric ages, but adults can synthesize it.  Intestinal or renal function disorders can reduce its synthesis and it is necessary to obtain arginine through food. 

Arginine is involved in important functions of the body such as stimulation of immune function, reduction of bad cholesterol and release of growth hormone.

Arginine contributes to herpes outbreaks contrary to lysine.

The list of foods rich in arginine is also extensive. Abundant sources of arginine are: gelatin, chocolate, coconut, peanuts, oats, whole wheat, soybeans and wheat germ.

These foods also contain lysine, but their arginine content exceeds that of lysine.

Herpes and food

People infected with the herpes simplex virus should consume foods to avoid herpes outbreaks.

For this reason, the diet should contain more lysine than arginine, i.e. the lysine/arginine ratio should be greater than 1.

There are two ways to achieve this type of diet. The first way is to select foods rich in lysine and poor in arginine. The other way is to compensate the arginine in some foods with the lysine in others so that the balance is in favor of lysine.

Fortunately, food researchers have constructed tables with the lysine and arginine content of many foods and the lysine/arginine ratio.

Among the foods where this ratio is highest are: margarine (3.0), plain yogurt (2.979), Swiss cheese (2.787), papaya (2.533), beets (2.4), butter (2.25) and salmon (1.55).

Diet is an important factor in preventing herpes outbreaks, but there are other factors that also require attention. For more information on how to prevent herpes outbreaks, I recommend reading the article at the link.


Lysine and arginine are two amino acids with important functions in the human body. Lysine helps to prevent herpes outbreaks and arginine promotes herpes outbreaks.

People infected with herpes simplex virus should consume a diet with a higher content of lysine than arginine.