For several years Ally Dee has volunteered her services through the HELP groups associated with the Herpes Resource Center, a non-profit organization in the United States. In doing so, she has worked with people who have or who are affected by the herpes virus. She earned her Bachelor of Science (B.S.) degree from Florida State University in 1973. With her background in nutrition and food science, along with her volunteer services for people with herpes, she realized the importance of compiling a comprehensive food guide revealing many different types of foods that could affect the herpes virus. She knew that people wanted information on the amino acids lysine and arginine, and what their values were in a variety of foods. She, therefore, compiled that data in the handy reference booklet, Lysine vs Arginine – A food value comparison guide. Ally Dee can be reached at P.O. Box 292371, Ft. Lauderdale, Fl. 33329-2371, or e-mail at: for comments, book orders, or inquiries.

This book concerning the increase in Lysine intake and / or the reduction in Arginine intake is written for informational or educational use only and is not intended to be medical advice, or to replace advice from a doctor, medical advisor, or other health professional.

Copyright © 2000 by Ally Dee

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form by any means, electronic or mechanical, including photocopying, recording, or otherwise without the written permission of the publisher.

ISBN 0-9717578-0-1
Printed in the United States of America by Health Communications, Inc., Deerfield Beach, Florida.
Published by Ally Dee, Inc., Ft. Lauderdale, Florida
Cover design by Ally Dee. Cover production by Andrea Brower.

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