How Sumitra Reversed Psoriasis, Managed Flare-Ups, & Achieved Sustainable Weight Loss By Deepika Chalasani, Best Online Nutritionist in Hyderabad, India

CASE STUDY & SUCCESS STORIES

Name: Sumitra Age: 30 years Location: Sydney

Sumitra, a 30-year-old software engineer, has a known history of pre-diabetes and plantar fasciitis, for which she takes regular medication. She also reported persistent scalp flaking due to psoriasis and was recently diagnosed with hypothyroidism and low vitamin D levels. Her weight placed her in the obese category, with a BMI of 32.39 kg/m². She mentioned frequent overthinking and irritability. Her primary goals were reducing excess weight, improving skin health, and adopting a healthier lifestyle.

Psoriasis is a chronic, immune-mediated condition with a strong hereditary predisposition. While genes play a role, flare-ups are often triggered by factors such as trauma, infections, certain medications, emotional stress, anxiety, or fear. Secondary triggers can include low green vegetable intake, excessive acidic foods, exposure to chemicals or detergents, inadequate hydration, hormonal changes, constipation, digestive issues, individual blood group sensitivities, nightshades (tomatoes, peppers, potatoes, eggplant), alcohol, soft drinks, and excess citrus. Sumitra’s nutrition plan was therefore designed not only for weight loss and thyroid support but also to address these systemic contributors.

Approach by the best online nutritionist and dietitian in Hyderabad, Telangana, India — Deepika Chalasani:

After evaluating Sumitra’s clinical profile, we designed a personalized nutrition plan targeting sustainable weight loss, improved thyroid function, reduced inflammation, and better skin health.

Her previous diet was high in carbohydrates, low in protein, irregular in timing, and relied on refined foods. This contributed to weight gain, fluctuating blood sugars, inflammation, and psoriasis flare-ups. Dairy intolerance was identified as a trigger, with regular curd worsening symptoms.We initially replaced dairy with soy curd, then gradually introduced goat cheese and hemp milk, which she tolerated well, supporting nutrient diversity without inflammation.

We implemented an 80:20 alkaline-to-acidic food ratio to reduce inflammation. Meals emphasized fresh, raw, moisture-rich foods (vegetables, sprouts, herbs, gourds, cucumbers) and lightly cooked greens, while minimizing acidic foods (processed cereals, dried beans, pickles, vinegar, sugary foods, carbonated drinks). Nightshades (tomatoes, peppers, potatoes, eggplant) were limited to prevent flare-ups.

Sumitra starts her day with two glasses of warm water to support hydration, followed by a post-workout cup of black coffee or green tea for a gentle metabolic boost. Her brunch is protein-rich, including options like quinoa or brown rice, vegetables, eggs, tofu, or paneer substitutes, providing around 20–22 grams of protein. In the afternoon, she enjoys functional snacks that combine low-glycemic fruits with super seeds and plant-protein shakes, which help stabilize blood sugar and support gut and skin health. Dinner is kept light and anti-inflammatory, featuring millet or quinoa bowls with stir-fried vegetables and soy curd or plant-based alternatives, while root vegetables are avoided to prevent evening glucose spikes and inflammation.

plates consisted of ½ vegetables, ¼ protein, ¼ low-GI carbs or additional vegetables/protein, ensuring alkaline dominance while meeting macro needs.

Macronutrient framework: ~48–50% carbohydrates, 16–17% protein, 33–35% fat, within 1200–1260 kcal. Meals were spaced every 3.5–4 hours to minimize glucose variability. Vitamin D supplementation, and selenium- and zinc-rich foods were included for thyroid and skin health.

Special focus:

• Pre-diabetes & Obesity: Refined carbs replaced with quinoa, foxtail millet, brown rice; protein optimized to 45–50 g/day.

• Hypothyroidism: Controlled goitrogen intake; emphasis on selenium and zinc.

• Psoriasis & Inflammation: Dairy, gluten, nightshades eliminated; reintroduction of goat cheese, soy curd, hemp milk; anti-inflammatory vegetables and seeds.

• Mood & Mental Health: Omega-3s and gut-friendly fermented foods to support mood and mind–body balance.

Results:

Over the course of her therapeutic nutrition journey, Sumitra achieved significant clinical and lifestyle improvements. She reduced her weight from 70 kg to 62.8 kg, reflecting sustainable fat loss, and her HbA1c improved from 5.8% to 5.6%, indicating better insulin sensitivity and carbohydrate tolerance. These outcomes were supported by structured macronutrient balance, controlled glycaemic load, and consistent meal timing.

A major breakthrough was her improved dairy tolerance. Initially, curd and other dairy products triggered discomfort and psoriasis symptoms, but a phased reintroduction of soy curd, hemp milk, and goat cheese allowed her to consume fermented dairy without issues, enhancing nutritional diversity and gut health. Her psoriasis symptoms, including scalp flaking and inflammation, decreased considerably, while she reported feeling lighter, more energetic, calmer, and less irritable—demonstrating the combined benefits of anti-inflammatory foods, vitamin D support, an 80:20 alkaline-to-acidic ratio, and gut-brain axis optimization.

Deepika Chalasani is a Clinical Nutritionist, Mind and Body Transformation Coach, and co-founder of Fit4Life India, an integrated nutrition and wellness organization for Indians that provides complete solutions, addressing health and wellness challenges of individuals by working on their overall well-being. Deepika, the best nutritionist in Hyderabad for weight loss and online dietician, can be contacted via email at deepika.chalasani@gmail.com or Mobile at +91 9381525943

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