Re:Cold sores an Alzheimer's risk

[Guest guest]

Actually, I think it's probably a selenium issue as well. Ionic selenium

got rid of my chronic cold sores, and selenium is one of the

anti-senility minerals as well as being antiviral. My mom participates

in an Alz. study at the -Brown center on aging here (grandpa and

his twin both had it), and selenium was a big presentation at this year's

conference. When I fall back on my ionic selenium I get a cold sore if

big stress or illness hits at the same time as my lack of

supplementation.

For my family, gluten intolerance helps cause deficiencies.

Desh

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[Guest guest]

Lysine is great for cold sores too.

-Lana

" There is nothing more useful than sun and salt. " - Latin proverb

On Wed, Dec 10, 2008 at 9:13 AM, De Bell-Frantz <deshabell@...> wrote:

> Actually, I think it's probably a selenium issue as well. Ionic selenium

> got rid of my chronic cold sores, and selenium is one of the

> anti-senility minerals as well as being antiviral.

[Guest guest]

--- Lana Gibbons <lana.m.gibbons@...> wrote:

> Lysine is great for cold sores too.

Thanks Lana. My wife had already heard about lysine in fighting cold

sores. Just for grins, I sorted the USDA data I have in a spreadsheet

to see which foods are tops in lysine:

Percent lysine by weight

3.180 Pork, cured, bacon, cooked, pan-fried

2.999 Mutton, cooked, roasted (Navajo)

2.980 Cheese, parmesan, grated

2.789 Game meat, boar, wild, cooked, roasted

2.646 Cheese, provolone

2.599 Turkey, fryer-roasters, light meat, meat and skin,roasted

2.585 Cheese, swiss

2.567 Beef, chuck, trimmed to 1/8 " fat, all grades, cooked, braised

2.505 Turkey, fryer-roasters, dark meat, meat and skin, roasted

2.504 Lamb, domestic, leg, sirloin half, trimmed to 1/4 " fat, roasted

2.462 Game meat, antelope, cooked, roasted

2.374 Chicken, broilers or fryers, light meat, meat and skin, roasted

2.343 Fish, tuna, light, canned in water, drained solids

2.289 Fish, pollock, Atlantic, cooked, dry heat

2.279 Beef, top sirloin, trimmed to 1/8 " fat, all grades, broiled

2.260 Fish, sardine, Atlantic, canned in oil, drained solids with bone

2.247 Beef, variety meats and by-products, liver, cooked, braised

2.205 Game meat, bison, ground, cooked, pan-broiled

2.194 Cheese, mozzarella, whole milk, low moisture

2.190 Fish, mackerel, Atlantic, cooked, dry heat

2.186 Lamb, ground, cooked, broiled

2.179 Fish, roe, mixed species, cooked, dry heat

2.169 Fish, tuna, white, canned in water, drained solids

2.154 Fish, salmon, coho, wild, cooked, dry heat

2.148 Beef, ground, 95% lean meat / 5% fat, patty, cooked, pan-broiled

2.143 Game meat, deer, ground, cooked, pan-broiled

2.118 Game meat, buffalo, water, cooked, roasted

2.105 Chicken, broilers or fryers, dark meat, meat and skin, roasted

2.104 Pork, loin, country-style ribs, separable lean and fat, roasted

2.097 Fish, cod, Atlantic, cooked, dry heat

2.094 Beef, ground, 90% lean meat / 10% fat, patty, pan-broiled

2.072 Cheese, cheddar

2.039 Beef, ground, 85% lean meat / 15% fat, patty, pan-broiled

2.037 Cheese, monterey

2.030 Fish, salmon, Atlantic, farmed, cooked, dry heat

1.978 Cheese, colby

1.909 Mollusks, clam, mixed species, canned, drained solids

1.909 Mollusks, clam, mixed species, cooked, moist heat

1.878 Salami, Italian, pork

1.875 Chicken, liver, all classes, cooked, simmered

1.834 Fish, caviar, black and red, granular

1.833 Seeds, pumpkin and squash seed kernels, dried

1.820 Crustaceans, shrimp, mixed species, cooked, moist heat

1.699 Fish, roe, mixed species, raw

1.682 Pork, cured, ham, boneless, approximately 11% fat, roasted

1.653 Lamb, variety meats and by-products, liver, cooked, braised

1.607 Beef sausage, fresh, cooked

1.477 Pork sausage, fresh, cooked

1.468 Wheat germ, crude

Bacon, bacon, bacon !!!

[Guest guest]

--- Desh " De Bell-Frantz " <deshabell@...> wrote:

> Actually, I think it's probably a selenium issue as well.

Desh, that's interesting. I'll have to check into it. Here's some

foods that are high in selenium that don't have a lot of PUFA:

154.0 Mollusks, oyster, Pacific, cooked, moist heat

111.4 Lamb, variety meats and by-products, liver, cooked, braised

82.5 Turkey, liver, all classes, cooked, simmered

82.4 Chicken, liver, all classes, cooked, simmered

80.4 Fish, tuna, light, canned in water, drained solids

79.2 Wheat germ, crude

65.7 Fish, tuna, white, canned in water, drained solids

65.5 Fish, caviar, black and red, granular

65.0 Pork, cured, bacon, cooked, pan-fried

64.0 Mollusks, clam, mixed species, cooked, moist heat

58.0 Pork, liver sausage, liverwurst

58.0 Braunschweiger (a liver sausage), pork

56.0 Egg, yolk, raw, fresh

52.7 Fish, sardine, Atlantic, canned in oil, drained solids with bone

51.8 Mollusks, squid, mixed species, cooked, fried

51.7 Fish, roe, mixed species, cooked, dry heat

51.6 Fish, mackerel, Atlantic, cooked, dry heat

50.0 Wolfberries (goji), raw

48.6 Mollusks, clam, mixed species, canned, drained solids

46.8 Fish, pollock, Atlantic, cooked, dry heat

44.8 Mollusks, squid, mixed species, raw

40.3 Fish, roe, mixed species, raw

40.3 Bread, whole-wheat, commercially prepared

39.6 Crustaceans, shrimp, mixed species, cooked, moist heat

39.0 Turkey, fryer-roasters, dark meat, meat and skin, roasted

38.0 Mutton, cooked, roasted (Navajo)

38.0 Fish, salmon, coho, wild, cooked, dry heat

37.6 Fish, cod, Atlantic, cooked, dry heat

37.1 Pork, fresh, loin, country-style ribs, roasted

36.1 Beef, variety meats and by-products, liver, cooked, braised

35.8 Mollusks, oyster, eastern, canned

31.7 Egg, whole, raw, fresh

30.8 Lamb, domestic, leg, sirloin half, trimmed to 1/4 " fat, roasted

30.8 Egg, whole, cooked, hard-boiled

30.0 Game meat, bison, ground, cooked, pan-broiled

29.9 Turkey, fryer-roasters, light meat, meat and skin, roasted

I excluded brazil nuts, sesame seeds, and sunflower seeds because of

their high PUFA. I've also read that the form of selenium in brazil

nuts is poorly absorbed or utilized (I forget which).

Between the lysine and selenium, looks like bacon is a winner for cold

sore sufferers

[Guest guest]

--- <oz4caster@...> wrote:

> Here's some foods that are high in selenium

I forgot to put that the numbers listed are mcg selenium per 100 grams.

[Guest guest]

Mmm bacon.

Actually, kind of funny bacon and parmisagn are in the top 3 - I craved (and

resultantly ate) a LOT of those when pregnant. Never together though...

Bacon with eggs or sometimes avocado... parmisagn with a dash of whole wheat

pasta...

-Lana

> Percent lysine by weight

> 3.180 Pork, cured, bacon, cooked, pan-fried

> 2.999 Mutton, cooked, roasted (Navajo)

> 2.980 Cheese, parmesan, grated

>

> Bacon, bacon, bacon !!!

>

>