PSORIASIS DIET – PSORIASIS DIET FOODS – RECOMMENDED AND NOT RECOMMENDED FOODS

Avoiding the Nightshades

A psoriatic must become well acquainted with the term nightshade, for it denotes a group of the most undesirable substances that should be avoided. Nightshade is a deadly poison (Atropa belladonna).

He bas compiled overwhelming evidence that plants of the nightshade family have a most deleterious effect on people afflicted with arthritis and may even be a basic cause. Psoriasis and arthritis, in my opinion, are closely allied diseases, because I have found quite often that they both respond favorably to the regimen contained herein.

The Nightshades

• Tomatoes (and their derivatives)
• Tobacco
• Eggplant
• White potatoes
• Peppers (except the spice, black pepper)
• Paprika

Tomatoes. Many psoriatic patients love tomatoes. It’s important to know how detrimental tomatoes are to these patients and consequently must be eliminated them from their diet. This can lead to a slow but marked improvement in their condition. Tomatoes and their derivatives (juice, ketchup, sauces, and so forth) tank highest in foods to avoid.

Tobacco. Since tobacco is also a nightshade plant, smoking should be completely avoided, or at least greatly curtailed. Smoking poisons the respiratory system; contracts small blood vessels, which can lead to heart disease; and, among other factors, has an acidic effect on the body. Those who insist on smoking should try to limit themselves to only a few cigarettes per day. A recent statistic states that about 25 percent of all psoriasis cases have their origin in smoking. In case you are wondering, secondary smoke is jusr as harmful as actually smoking yourself.

Whitepotatoes. “White” indicates the inside color of the potato, Both the pulp and the skin of the white potato should be avoided. Research indicates that the skin of white potatoes contains toxic substances known as glycoalkaloids. Although the average person may be immune to these substances, they can adversely affect sensitive individuals to an alarming degree. Also the skins of white potatoes contain the highest amount of toxins. (Because yams or sweet potatoes are considered to be part of the morning glory family of plants and are not nightshades, they, as well as their skins, are permitted, as long as they are baked, boiled, or steamed and not fried.)

Eggplant, peppers and papdka. These foods should not be consumed because of the highly toxic effect they have on the psoriatic. Hot, spicy foods, especially those made from nightshades, are to be totally avoided. (The high incidence of psoriasis in India is largely due to the country’s hot, spicy diet.)

Pizza·-America’s Favorite Food

It is well known that Americans love pizza. It has become more American than Mom’s apple pie and is gaining in popularity all over the world. However, it is one of the worst food items the psoriatic can consume, Practically all of the ingredients that compose a pizza contribute to an over-acidic condition. For instance, the crust is usually made with white flour, tomato sauce (a nightshade) is spread on top of this, and the whole thing is covered by a thick layer of cheese .. Peppers, also a nightshade, are a favorite pizza topping, as well as sausage, pepperoni, hot spices, and condiments. Put them all together and they are a nightmare for the psoriatic.

In spite of what I have just stated regarding the consumption of pizza, there is no objection to my patients’ eating an occasional slice of pizza, as long as it is prepared with natural, healthful foods such as whole-grain flours, fresh vegetables, chicken, turkey, low-fat/low-salt white cheeses, mild spices, and olive oil rather than the traditional types of ingredients such as white flour, tomato sauce, sausages, salami, peppers, pepperoni, whole-milk cheeses, anchovies, and hot spices.

Salad Dressings and Olive Oil

Since fresh, green, leafy vegetable salads are an important part of the diet. More than any other type, fresh lemon juice or pure olive oil or a combination of the two is recommended. Peanut, canola, coconut, sunflower, sesame, sayar safflower oils, in sparing amounts, may be used as an alternative to olive oil. Plain low-fat yogurt or cottage cheese, cholesterol-free light mayonnaise, or commercial dressings that are 100 percent natural and free of additives and preservatives may also be used. Avoid all dressings containing wine or grain vinegar, tomatoes or other nightshades, and hot spices and seasonings. Take the time to read labels carefully. Apple cider vinegar may be added in small amounts provided that there is no adverse reaction.

Garnishes may include finely chopped hard-hoi led egg yolks, feta cheese, tofu, chopped parsley and other fresh herbs, and mild spices and seasonings.

Olive oil carries more benefits than any other oil on the market. Recent studies classify olive oil as a monounsaturated fatty acid that reduces levels of artery-clogging cholesterol in the blood. Heart attacks are relatively rare in the Mediterranean countries such as Greece and Italy, because olive oil is consumed in large quantities in both countries. Olive oil, in its natural state, is one of the most powerful, beneficial antioxidants known to man. If it is subjected to intense heat in cooking, however, it changes to what is called free radical, which is very destructive to body cells. Use olive oil in its natural state as often as possible.

Shellfish

Research suggests that all psoriatic and eczematous patients should completely avoid shellfish (lobster, shrimp, clams, oysters, crabs, scallops, snails, mussels, and so forth) and sauces made with shellfish. In addition, it should be noted that squid (calamari), even though it does not have a shell, is also classified as a shellfish. Although squid is low in fat, it contains the highest cholesterol-to-calorie ratio. It is quite significant to note that shellfish contains high quantities of purine bodies. The end-product of the metabolism of purine compounds is uric acid. Elevated levels of uric acid are generally associated with gout. It has been noted that in some cases of psoriasis, secondary gout may be precipitated when the uric acid in the blood is elevated (hyperuricemia). Therefore it is not unreasonable to suspect the purine bodies contained in shellfish of being the culprit in triggering an allergiclike reaction in psoriasis and/or eczema patients.

Fish, Fowl, and Lamb

Fish, fowl (poultry), and lamb are the more readily digestible forms of animal protein and should, therefore, constitute part of the 20 percent of acid formers that the body needs daily.

Fish

Fish is highly recommended because it is a major source of vitamins, minerals, and proteins. It is easily digestible and contains omega-3 fatty acids, which prevent cholesterol and other blood fats from building up on the walls of the arteries. These highly desirable fish oils are best obtained by eating fish rather than depending on supplements. The best seafood sources of omega-3 are fresh or canned salmon, sardines, and solid white albacore. Practically all species of fish are beneficial, especially the white-fleshed, cold-saltwater varieties. Some fish, however, do have a higher fat content, such as mackerel, bluefish, herring, and salmon; the darker and oilier the fish, the better. Consume such species as often as possible, in that they are known to be high in omega-3 fatty acids, which are now known to help heal the intestinal walls.

Fish may be broiled, grilled, baked, poached, or steamed-but not fried. A four to six-ounce portion should be served at least four times a week. According to the American Medical Association, one fish meal a week can reduce the risk of sudden cardiac death by half. Fresh fish is always preferred; frozen fish, however, is acceptable. Always purchase “wild” varieties whenever possible, especially with regard to canned fish.

Recommended: Albacore (solid white), bass. bluefish, codfish, flounder, fluke, grouper, haddock, halibut, mackerel, rnahirnahi, perch, red snapper, salmon (wild is preferred over farm raised), sardines (fresh is preferred), scrod, sale, sturgeon, swordfish, trout, tuna, tilefish, and whitefish. (Sushi, made with brown rice and with fish taken from clean water, and sashimi may be eaten.)

Not recommended: Anchovies; pickled or creamed herring; lox; shellfish (clams, crabs, lobster, mussels, oysters, scallops, shrimp, squid, and so forth); sauces made from shellfish; coated fish (breaded or battered); fried or blackened (Cajun-style) fish; fish seasoned with hot spices or paprika or cooked with any other nightshades; any salted, dried, smoked, or pickled fish.

Fowl (Poultry)

It goes without saying that fowl (poultry) in general is a primary source of protein throughout the world. Boneless, skinless chicken breasts offer great convenience and a good way to get protein (half your daily value in a three-ounce serving) without a lot of fat (three grams total, including just one gram of saturated fat) or calories (140, only 18 percent of them from fat). Broil, bake or grill–don’t fry-to keep chicken a smart choice,”

Choose certified organic, free-range, whenever possible, when purchasing poultry of any kind. Wild game is also more desirable than the commercial brands, to avoid antibiotics, hormones, and other possible harmful additives that ate introduced into their food supply.

Recommended: Chicken, turkey, Cornish hens, and other types of nonfatty wild fowl (such as pheasant, guinea hens, and quail) are also recommended, Poultry may be prepared by any low-fat cooking method, such as broiling, steaming, poaching, baking, roasting, grilling, and boiling; it should not be fried, Any form of poultry may be cooked with the skin left on; however, the skin should always be removed before eating. There is no indication that fat migrates from the skin to the meat during the cooking process. Skinless white meat is preferred; the dark meat may be eaten on occasion. No more than a four- to six-ounce portion per serving, approximately twice a week, is suggested.

Not recommended: Poultry skin; dark meat (in cases of gout); fried or smoked poultry; any poultry that has not been thoroughly cooked; poultry that is battered, breaded, or heavily floured; deep-fried poultry; poultry that is highly seasoned or served with cream sauces, gravies, or hot spices; poultry garnished or cooked with paprika, tomatoes, peppers, white potatoes, or eggplant (in other words, nightshades),

Lamb

Relatively speaking, lamb is perhaps the least popular of the red meats that are consumed in the United States. Lamb is the meat of young sheep less than a year old. Among the many nutrients attributed to lamb, zinc is one of the most valuable because zinc has a direct beneficial effect on the immune system. Since we are primarily concerned with enhancing the immune system, the opposite of what immunosuppressive drugs do, lamb, if so desired, can play an important role in supplying the vital mineral zinc in the diet.

Recommended: The only red meat to consume is lamb, which is relatively easy to digest and is a high source of protein. No more than a four- to six-ounce serving, once or twice a week, is suggested. Lamb may be cooked by broiling, roasting, or grilling, but again, not fried, and should be served well done. All visible fat should be removed prior to cooking and before eating.

Not recommended: Any other red meat (beef, pork, veal, and all processed meats such as sausage, frankfurters, salami, ham, bologna, pastrami, corned beef, kielbasa, knockwurst, and so forth); visceral meats (heart, brains, kidneys, liver, sweetbreads); combining large portions of starches (bread, peas, corn, rice, winter squash, and so forth) with lamb. Pork and pork products are not permitted.

Dairy Products

Dairy products are generally permitted, provided that they are either nonfat or low-fat and low in sodium. Some of my patients, particularly those prone to arthritis, especially psoriatic arthritis, often experience adverse reactions when consuming any type of dairy product. Symptoms such as constipation, diarrhea, joint pains, stiffness, swelling of the hands, ankles, or feet, and indigestion indicate intolerance to this type of food. Should one or more of these reactions occur, refrain from consuming dairy products altogether. Alternate sources of calcium are foods such as tofu, dried figs, raisins, dates, celery, lettuce, turnip greens, kale, sesame seeds, and canned salmon and sardines, eaten with the bones.

Should a reaction occur, one should completely stop consuming any dairy product; if no reaction occurs, dairy products may be included in the daily diet in limited quantities and as long as they are low in fat and salt content.

Recommended: Milk (skim, 1 %, low-fat, or nonfat; buttermilk; powdered milk; goat’s milk, especially for those suffering from eczema; soy or almond milk [nondairy J), butter (sweet or unsalted; almond or sesame butter {nondairy}), cheese (low-fat, low-sodium, white cheese only), cottage cheese and cream cheese (plain, low-fat, low-sodium), sour cream and yogurt (plain, nonfat, or low-fat).

Not recommended: Any type of whole-milk dairy product; dairy products high in fat, sugar, or salt content; artificial dairy products; light, heavy, or whipped cream; ice cream and ice milk; orange and artificially colored cheese; salted, processed, or imitation butter; margarine made with hydrogenated oils; dairy products sweetened with cane sugars, artificial syrups, or chocolate flavorings; puddings and custards made with whole milk; dairy products (milk, cheese, or yogurt) combined with citrus fruits or their juices or stewed or dried fruit; consuming any dairy product that produces an allergic reaction.

Grains

Avoid white bread and all other products made with white flour. Whole-grain products are permitted but should not be overdone, since they are all acid formers, with the exception of millet and spelt, which are very close to being alkaline.

Some psoriatic patients suffer from a condition known as celiac disease, a gastrointestinal malfunction, without knowing it. It is an allergy toward gluten products. If this is the case, the patient is to avoid wheat, oats, rye, and barley products. If an improvement is seen within ten days, it is a positive sign that the patient is gluten intolerant. Further tests would then be warranted.

Whole grains, therefore, should be part of the 20 percent ratio of foods permitted in the daily diet. The bran (coverings) and the germ (seed) of (he grain contain the vitamins, minerals, and protein. Whole grains act as a good eliminant due to their high fiber content.
Examples of permitted grains are oats, barley, millet, buckwheat, rye, groats (kasha), bran, wheat (whole, crushed, cracked, bulgur, wheat germ), corn and cornmeal, rice (brown and wild), and whole seeds (pumpkin, sesame, sunflower, flaxseed). (For best nutritional value, seeds should be soaked in water for twenty-four hours before eating. Seeds should be avoided altogether if a patient has diverticulosis.)  Products made from whole grains include breads, cereals (hot or cold), muffins, crackers, pretzels, pancakes and waffles, cookies, cakes, pie crusts, pasta, rice, and even pizza. Avoid bagels; they cause constipation.

Recommended: Breads and muffins made of whole grains including oats, bran, whole and cracked wheat, rye, pumpernickel, oat bran, and so forth. These products ate best when toasted and, if desired, lightly spread with olive oil, unsalted (sweet) butter, low-fat margarine (made from cold-pressed oils), low-fat cream cheese; andlor a little honey at natural fruit preserves. Cereal grains (high-fiber/whole-grain) such as bran, whole wheat (cracked; crushed), millet, oat bran, oats (rolled, cracked, and steelcut), bulgur wheat, and so forth are acceptable. You may also have hot or cold cereals such as Cream of Wheat, shredded wheat, puffed wheat, Ralsron 100% Wheat Hot Cereal, Maltex, Wheatena, Nutri-Grain, seven-grain cereal, Uncle Sam Cereal, Total, and oatmeal. (Hot cereals should not be overcooked, as this will destroy the vitamin and mineral content.)

Alkaline cereals are amaranth, millet, and quinoa, Additives may include: Skim or low-fat milk, wheat germ, cinnamon, slivered or chopped almonds, a little honey, pure maple syrup or molasses (both sparingly). Also, any fruit other than raw apples, bananas, melon, citrus, dried or stewed fruit) may be added, but in limited amounts. Strawberries are not permitted in cases of psoriatic arthritis.

Perhaps the most important basic rules to remember are: Do not combine citrus fruits or citrus juices with whole grains at the same meal, and avoid any whole-grain product if it creates an allergic reaction.

Pasta

Pasta is a Favorite food in many countries. There is no reason why the psoriatic cannot enjoy pasta dishes, provided the pasta is whole grain or vegetable in its makeup (not white-flour pasta).

Recommended: Jerusalem artichoke (sunchoke), carrot, spinach, corn, soy, egg, mung bean, whole wheat, and buckwheat noodles. Cellophane rice noodles are a good substitute for regular white-flour spaghetti, macaroni, and noodles. Newer products such as saffron noodles and parsley/garlic pasta are constantly finding their way onto the shelves of supermarkets as well as specialty gourmet food shops.  These pastas may be prepared with mild herbs and spices; fresh, steamed, or cooked vegetables (pasta prirnavera); pesto sauce (basil, garlic, olive oil, almonds, or pine nuts); or an olive oil-garlic sauce. A good low-carb pasta is Drearnfield’s.

Always avoid: Sauces made from tomatoes, butter, cream, shellfish, dam sauce (white or red), and hot spices.

Rice

Rice is a world staple. It is found throughout all corners of the earth. Its value in sustaining the human race, particularly in the Far East, is without equal. There really is only one thing to remember about rice in cases of psoriasis, and that is to avoid eating white rice. Instead of white, polished rice, I advise my patients to consume only brown or wild rice. It must be remembered that rice, being a grain, is acid forming, so, once again, enjoy it, but not to excess. It may be eaten boiled or steamed but not fried.

Recommended: Whole-grain rice cakes make a good snack. Varieties include rye, sesame, buckwheat, and multigrain. Again, white rice cakes are to be avoided.

Toppings on rice cakes could include: honey (1 teaspoon); natural fruit jams, jellies, and preserves (1 teaspoon); low-fat white cheese (1 slice), low-fat ricotta or cottage cheese (1 teaspoon); white-meat turkey or chicken (1 slice), plain low-fat yogurt, or any noncitrus fruit. My patients often ask about crackers, pretzels, and popcorn. I suggest unsalted matzos, Ry-Krisp, low-fat/unsalted saltines, unsalted wheat and oat bran crackers, unsalted whole-grain pretzels, and unsalted, unbuttered air-popped popcorn.

In general, therefore, the basic thing to remember about grains is to enjoy them in moderation. Choose only the whole-grain products, avoid the white-flour products, and do not mix cereals and citrus products at the same meal. If one abides by these simple rules, grains will not be a problem. In fact, they will add to the enjoyment and nutritional value ofthe daily diet.

Sweets

It is of the utmost importance that psoriatic, psoriatic arthritic, and eczema sufferers eliminate most fats, white-flour products, and sugary sweets (sugary cereals, frostings, candy, regular or diet soda, and so forth) from their diet. There are, however, natural and nutritious substitutes that will satisfy the body’s craving for sweets.

For the sweet tooth: Fresh fruit or fruit salads; dried, unsulphured tropical fruits; stewed or cooked fruits (figs, prunes, apricots, apples, and so forth); homemade applesauce or 100 percent natural storebought applesauce; baked apple sweetened with honey, maple syrup, or a sprinkling of brown sugar and cinnamon; fruit juices (grape, pear, apricot, and papaya); Knox unflavored gelatin combined with diced fruit, water, and fruit juice; plain, organic, low-fat yogurt; low-fat frozen yogurt; fresh fruit sorbets; 100 percent natural frozen fruit bars; all-natural whole-grain cookies.

Honey, one of nature’s most perfect foods, as well as pure maple syrup and molasses, is permitted, if consumed in small amounts. These sweeteners serve as an excellent topping for breads, muffins, and cereals.

Contrary to popular belief, carob is not a good substitute for chocolate. According to the Center for Science in the Public Interest, carob is saturated with fat and may be even more conducive to heart disease than beef fat.

Since sweets are generally acid formers, they should be selected carefully. The natural sweets derived mainly from fresh or dried fruits can supply the sugars necessary to form the alcohol needed for proper digestion and assimilation. If, for any reason, these suggestions do not fulfill your craving for sweets, you may occasionally indulge in a small portion of a favorite dessert.