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The diet of the people with psoriasis should contain a maximum quantity of plant products. It is necessary to remember that many wild plants exceed in their nutrition some garden plants or even do not even have an equivalent among the garden plants. This relates to many berries, nuts, mushrooms and algae. When consuming wild and garden plants, people with psoriasis should adhere to certain rules: use plants taking into consideration the geographical locations; not practice complete vegetarianism at a young age; to combine raw and boiled food; to give preference to weekly reducing diets; to widely use sauces on the fundamental of vegetable oil and berry juices; to try to exclude salt (it is possible to add sea kale); to more frequently use complex plant salads.
Plant products can be grouped according to their designation. Thus, for obtaining juice used are: Cow Parsnip, Mountain Cranberry, Schisandra (Magnolia Vine), Cloudberry, Cornel, Burdock, Plantain, Stonecrop, Guelder Rose and others. For preparation of sauces used are fruits of Anise. For pickled foods it is possible to add Melissa, Dill, and Caraway etc. In compotes used are Sea Buckthorn, Rhubarb, Cornel, Wild Strawberries, Sweetbrier, Bilberry, Bird Cherry, Corn-Chandler (Meadowsweet), Cloudberry, Cranberry, Guelder Rose, Inula, Common Sweet Flag (Acorus calamus) etc. Syrups can be prepared from the majority of berries.
Jams are cooked from the Mountain Cranberry, Olives, Sea Buckthorn, Rhubarb, Burdock, Cloudberry, Cornel, Angelica, Wild Strawberries, Inula, Blueberry, Common Sweet Flag (Acorus calamus), Honeysuckle, Rowan, Walnut, Guelder Rose, and Hawthorn. In the salads used are Caraway, Reed, Chicory, Dandelion, Reed Mace, Lungwort, Nettle, Burdock, Bluegrass etc. Sour juices can be made from the Thyme, Mountain Cranberry, Birch juice, Bird Cherry, Savory, Caraway, Rowan, Tansy (Tanacetum), Juniper, and Cranberry.
Morse is prepared from Blackthorn, Juniper, Cranberry, Blackberries, Birch, Thistle, Bilberry, Guelder Rose. Good tea is obtained from Bergenia, Thyme, Chicory, Bilberry, Linden, Melissa, St. John's Wort, Wild Strawberries, Blackberries, Sweetbrier, Meadowsweet, Maral root (Rhaponticum, Rhaponticum carthamoides), Oregano (Wild Marjoram).
To the main courses try adding Nettle, Reed, Primrose, Lungwort, Burdock, Meadowsweet, Bluegrass, and Caraway. As a filling for cakes used are Bird Cherry, Cornel, Guelder Rose, Cow Parsnip, and Mountain Cranberry. As a substitute for coffee try Chicory, Bluegrass, Oats, Dandelion, Reed, Sweetbrier etc.
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