Homocysteine a cause of psoriasis

Psoriasis is a skin condition that is caused by an overactive immune system. It presents with silvery, scaly skin that may be present on elbows, knees, the scalp, palms of the hands and other common sites. There is emerging evidence that B vitamin insufficiencies may contribute to inflammation and psoriasis. Taking a whole-person approach can help with better results and treat the underlying cause.

Recent studies show that individuals with psoriasis have significantly higher levels of homocysteine in the blood.  Homocysteine activates immune cells that create more inflammation and immune activity. Homocysteine is a common test that I run when looking for causes of atherosclerosis and heart disease in patient. It is also something I consider in patients with psoriasis. High homocysteine may be reduced and corrected with nutritional therapies.

Nutrient nutrient testing in patients with psoriasis can identify significant b-vitamin deficiencies leading to elevated homocysteine. If you are interested in less inflammation and better skin health contact Dr. Andrews at Kansas City Integrative Health for a free consultation.

Olive Tapenade on Bread

A savory alternative to butter and jam.

I chose to make this one while my kids are at school. I think I’m the only one in my family that like olives.

This definitely falls into the heart-healthy, Mediterranean diet category. Complement it with some sockeye salmon for some protein and healthy fats. The only thing this plate is missing is some greens. . . maybe next time.

I got this recipe from a Whole Foods cooking course at Bastyr University many years ago.

Mary’s Olive Tapenade

  • 1/4 cup Kalamata olives, rinsed and pitted
  • 1 1/2 teaspoons capers
  • 1 small clove garlic
  • 1/4 cup pine nuts
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon fresh basil
  • Black pepper, freshly ground
  • 1 teaspoon olive oil

Put all ingredients in food processor. Use the pulse button until mixture is finely chopped, but not a paste. Tapenade can be refrigerated, tightly covered, for up to a week. The flavor will intensify with age. Serve on fresh warm bread.