Also, I have been unreserved in the past about lysine, thinking that the Pauling-Rath formula was unerring. What this may be tempered by is the fact that true intake of both arginine and lysine in meat and vegetables is widely varying, and to most people, unknown. What seems to be a consensus amongst researchers in recent years is that lysine in excess may in fact be harmful to the circulatory system. To that end it appears that arginine should be in excess of lysine in the diet, and contrary to Pauling, excess lysine may be harmful. Lysine is in excess in meats, and arginine should be more predominant in vegetables. Could this be in part why vegetarians have lower incidence of CVD than heavy meat eaters? It would seem that this whole ratio concept bears more investigation.
For now I am averring that arginine supplementation should exceed lysine, and total lysine supplementation should not exceed 500 mgs. Total needs may not exceed 35 mgs per kg. However before one goes out to supplement to the recommended RDA.., bear in mind that Lysine is amply represented in most proteins, so it may be supplied in sufficient quantities already. So in fact is arginine. So the question arises, if these elements are first of all non-essential, i.e. made by the body, AND they are infood, why take them at all? the answer lies in the demonstrated therapeutic value of loading with these aminos and this information has been available for over a decade.
There are also some cases where arginine should not be taken in great quantities. It would pay to do your own research with applicable texts.
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