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Community PageBecause I have had the same problem, mainly around Thanksgiving and Christmas when I’m making tons of nut-based sweets and waking up to an almond milk smoothie every morning, I just wanted to add my $.02—the L-arginine / Lysine ratio seems to be at main fault. Luckily, Lysine as a supplement turns out to absorb and assimilate rather well.
While your cold sores are healing, you’ll probably want to stay away from citrus and other foods with high acidity. The acidity around your mouth just makes it harder for your skin to rebuild.
When you go to bed at night, make sure you cover your lips in a lip balm that’s high in palmitic and stearic acids. I found shea butter to be the absolute best. The Druide Karite balm is a great product, though hard to find. Shea butter apparently assists in collagen production.
Coconut oil with its lauric acid (medium-chain fatty acid) content is reportedly anti-viral. I don’t feel I got much relief from it; your mileage may vary.
There is some evidence showing that red wine compounds combat the Herpes simplex virus. Google “red wine cold sores” and see if this might be useful to you.
Good fresh brown rice (i.e. hasn’t been sitting on the shelf for ages, hasn’t been irradiated) is edible after a period of soaking. You’ll need to do 2 or 3 cycles of soaking and rinsing, changing the water every 12 or 24 hours.
I actually find soft wheat to be much more rice-like than soaked brown rice. You can buy soft wheatberries in bags from many different ethnic markets (I live in a very Hispanic area, so I find this in Mexican markets), because it’s normally boiled into soups. You can eat these raw if they’re soft enough, or you can soak them for 12-24 hours. Don’t soak them much longer, as they have a tendency to mold.
Another route you could take is soaked buckwheat. For me the taste is unpalatable, but a lot of people like it.
Some raw foodists include “wild rice”, that long-grained dark brown seed that costs way too much, but this isn’t really raw. The original seed isn’t that dark colour—that comes from parching at high temperatures.
