Guest guest Posted August 9, 2003 Report Share Posted August 9, 2003 I'm by no means an expert in gallbladders, but from what I understand, the liver produces bile which aids in the digestion of fat. The gallbladder stores the bile that the liver produces. But even if the gallbladder is removed, the liver still produces the bile that aids in digestion of fat. The difference is that if the gallbladder is removed, then there is no storage place for the bile, and the bile just goes directly into the intestine. It is believed that the production of bile is cyclic, so people without gallbladders are sometimes advised to eat meals regularly--that is breakfast, lunch, and dinner should be eaten the same time each day. People with gallbladders, have the bile stored in the gallbladder, so it isn't as important for them to eat at regular times each day because the gallbladder will secrete the bile as necessary. Marla > >> If anyone knows of any " official " looking sites about how someone > without a gallbladder can still eat a lot of fat, I'd appreciate it. > I think it will take more than " someone on this user group said... " > to counteract The Doctor's Advice (said with a certain amount of > gravity. << > > You know, my surgeon literally told me to eat all the fat I wanted. Where exactly is this idea coming from, that if you have no gall bladder you can't eat fat? My mom had hers out just last fall and no one said anything to her about not eating fat either. > > Christie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2003 Report Share Posted August 9, 2003 Diane, I apologize for not responding quick enough. I'm sorting out the 215 emails in my box right now :-) 6-12 is the " advanced usage " dose. I was taking 8. If you can afford it, I'd keep the advanced dosage for the three months recommended; if you can't, I'd lower it (gradually) when the symptoms go away. For maximum effectiveness Jordan Rubin advises to stay away from starches and disacharide sugars for digestive problems, which means using fruits, vegetables, raw honey, and only milk that's been fermented as kefir or yogurt for 30 hours as carbs. While that might not be pratical for you I'd advise at least staying away from grains and potatoes and fermenting your milk to taste rather than drinking it fresh. The PD is potent stuff and will be effective without draconian diet modifications, however good an idea they are. Chris Chris In a message dated 8/6/03 11:56:45 AM Eastern Daylight Time, diane.c.jewett@... writes: > > > > <<<<<I'll add that I had gut problems for a month producing fatty stools and > my > fatty stools were eliminated through a single day of taking high-dose Primal > > Defense. > >>>>>> > > > How high a dose? " To announce that there must be no criticism of the president, or that we are to stand by the president, right or wrong, is not only unpatriotic and servile, but is morally treasonable to the American public. " --Theodore Roosevelt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2003 Report Share Posted August 9, 2003 Chris- Jordan Rubin is a PD guy? Anyway, interesting that his advice resembles the SCD so closely, though I'd say 30 hours is overkill and will actually reduce the population of beneficial organisms in yoghurt, while it's probably not enough for kefir, depending on the fermentation conditions. >For maximum effectiveness Jordan Rubin advises to stay away from starches and >disacharide sugars for digestive problems, which means using fruits, >vegetables, raw honey, and only milk that's been fermented as kefir or >yogurt for 30 >hours as carbs. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2003 Report Share Posted August 9, 2003 > I'm by no means an expert in gallbladders, but from what I > understand, the liver produces bile which aids in the digestion of > fat. The gallbladder stores the bile that the liver produces. But > even if the gallbladder is removed, the liver still produces the bile > that aids in digestion of fat. The difference is that if the > gallbladder is removed, then there is no storage place for the bile, > and the bile just goes directly into the intestine. Yes. I like to say I now have unmitigated gall. Lynn S. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2003 Report Share Posted August 9, 2003 Oo, another tip: find someone who raises animals and make friends with them! I got a whole lamb for $50, it's organic and pastured and has lasted me the summer! Chris In a message dated 8/7/03 4:21:07 PM Eastern Daylight Time, heidis@... writes: > I can offer one little piece of advice that helped me: get a membership to > a Costco, if you have one nearby. They don't have organic stuff, but at > least you can live without so many carbs. I can buy beef shoulder there > for $1.29/lb (boneless) and just cut it up into big roasts. Carrots are > $2.99 > for a huge bag (about 10 lbs, I think). Broccoli is about $4 for a huge bag, > and that is just the nice tops, no stems. A 20-lb roast lasts a LONG time > and costs about $30. " To announce that there must be no criticism of the president, or that we are to stand by the president, right or wrong, is not only unpatriotic and servile, but is morally treasonable to the American public. " --Theodore Roosevelt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2003 Report Share Posted August 12, 2003 In a message dated 8/9/03 10:40:16 AM Eastern Daylight Time, Idol@... writes: > Jordan Rubin is a PD guy? Anyway, interesting that his advice resembles > the SCD so closely, though I'd say 30 hours is overkill and will actually > reduce the population of beneficial organisms in yoghurt, while it's > probably not enough for kefir, depending on the fermentation conditions. , Jordan Rubin owns Garden of Life which markets Primal Defense. Gottschall says the longer the better with yogurt that if you " forget " about it and let it culture longer, all the better. I personally have no idea. There's someone who markets " Probiogurt " in WT, which I think JR recommends, and they do it for 30 hours. Maybe they have research showing 30 is ideal. I personally have no idea. As for kefir, all depends on the temp. I was fermenting mine for 48 hours, but lately in the heat-wave, the jar is literally half whey after just 24. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2003 Report Share Posted August 14, 2003 In a message dated 8/14/03 11:11:16 AM Eastern Daylight Time, Idol@... writes: > She does say it's OK if it goes to 30 hours, but she actually believes > 24-hour yoghurt is best. Too much further and the beneficial bacteria > start dying off for lack of food, and you start to lose the probiotic > effect. Hmm... maybe she changed her position since writing BTVC? " Pour milk into any appropriate sized container, cover, and let stand FOR AT LEAST 24 HOURS at 100-110F. (If you forget to remove it after 24 hours, and the fermentation goes on longer, all the better.) " (her emphasis, bold in the book) BTVC, p 132 Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2003 Report Share Posted August 14, 2003 Chris- She does say it's OK if it goes to 30 hours, but she actually believes 24-hour yoghurt is best. Too much further and the beneficial bacteria start dying off for lack of food, and you start to lose the probiotic effect. >Gottschall >says the longer the better with yogurt that if you " forget " about it and >let it >culture longer, all the better. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2003 Report Share Posted August 14, 2003 Chris- Based on conversations with her, I don't think she meant " 30 hours " by " all the better " . More like " 24 and half hours, or 25 hours " , as in " you don't have to be precise as long as it's not less than 24 hours " . But I could be wrong. >Hmm... maybe she changed her position since writing BTVC? > > " Pour milk into any appropriate sized container, cover, and let stand FOR AT >LEAST 24 HOURS at 100-110F. (If you forget to remove it after 24 hours, and >the fermentation goes on longer, all the better.) " (her emphasis, bold in the >book) > >BTVC, p 132 - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2003 Report Share Posted August 21, 2003 Christie, >You know, my surgeon literally told me to eat all the fat I wanted. >Where exactly is this idea coming from, that if you have no gall >bladder you can't eat fat? My mom had hers out just last fall and no >one said anything to her about not eating fat either. My friend's doctor said to avoid eating fatty meals. Whereas yours said just the opposite. Sounds like you had the better one. However, I have a new development to report and that is that my friend, who is Indian, decided to discard all mainstream advice and simply go back to eating her traditional diet, made possible because her mother-in-law moved in and started cooking up a storm. Gone is all the processed and take-out food, etc., that my friend subsisted on as a hard-working, work visa, software company employee, and in its place is all the yummy Indian food she always loved, fortunately made in the traditional manner with ghee or peanut oil. She says she feels great, and she looks great too. Looks like she's going to be fine and we have sufficient conversational fodder again. in Berkeley Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2003 Report Share Posted August 21, 2003 Wow! A live in Chef. Gotta love it!! On Thu, 21 Aug 2003 18:30:14 -0000 " soynomore " <singlesourcepubs@...> wrote: > However, I have a new development to report and that is that my > friend, who is Indian, decided to discard all mainstream advice and > simply go back to eating her traditional diet, made possible because > her mother-in-law moved in and started cooking up a storm. Gone is > all the processed and take-out food, etc., that my friend subsisted > on as a hard-working, work visa, software company employee, and in > its place is all the yummy Indian food she always loved, fortunately > made in the traditional manner with ghee or peanut oil. She says she > feels great, and she looks great too. Looks like she's going to be > fine and we have sufficient conversational fodder again. > > in Berkeley > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2006 Report Share Posted October 13, 2006 The pain starts out slow and gradually gets worse if you are having an attack (stuck stone and inflammation of the gall bladder). The pain gets about as intense as feeling like a hot charcoal stuck in there under your ribs. Blood pressure rises and you have no desire to eat, and you might vomit bile. My first attacks were simple nausea, and inablitlity to digest simple fats. I got past my first attack with morphine and delauded (sp?) but a month later I ended up in the ER in worse pain, distended and inflamed gall bladder and was fearful of it affecting my pancrease. so I ended up letting them operate, removing the gall bladder and one huge stone. You can live with gallstones if they stay in the bottom and don't clog your bile duct. Most don't cause problems. IF you can get them out before they get as bad as mine, that is best. alcoolaaron <alcoolaaron@...> wrote: If anyone has had gallstones that were painful, please tell me when you started to feel pain and how was the pain. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2008 Report Share Posted March 12, 2008 hi ya friends, just an urgent query,does gallstones cause missed periods??? thanks mini Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.