AloeSvea
Well-Known Member
- Messages
- 2,057
- Type of diabetes
- Type 2
- Treatment type
- Other
Yes, I am sorry to throw my own spanner in the gallbladder works discussion. But I am with @Resurgam on this one (and @Sani Thomas above), and that it is the low-fat nonsense that caused the problems, not too much fat, as that is how the gallbladder functions, and well. And supported by a gallbladder-expert surgeon, when I had the wonderful opportunity to discuss this issue fully with her.
I eat lots of healthy fat on a keto-LCHF fluctuating diet, and I live with a fair sized gallstone, formed in the bad old high carb low fat days along with my malfunctioning blood glucose system. I chose to continue living with it, and my gallbladder, as my healthy fat consumption is such a big part of my satiating low carb way of eating. All discussed and approved by the surgeon.
And yes, the logical line is in fact that it is the low-fat way of eating we were told to eat for health, for me from late 70s, that destroys gallbladders. If I don't eat enough fat, that gallstone can land on the bile duct and cause the pain described above, for sure. It is eating all the cream and butter that keeps it all functioning nicely. And, I am deeply grateful for the internet and knowing that malic and acetic acid (commonly called - apples! And Apple Cider Vinegar) deals to that pain and the stone in the event of an attack when the gallbladder has been emptied for too long.
But an inflamed gallbladder, from my understanding of discussions with said surgeon, is the next stage along of seriousness, after gallstone attacks, or problems in a gallbladder, so, yes. That's when the gallbladder really does need to come out. So yeah, lower fat in prep for it being taken out? Makes sense.
I have forum-read plenty of folks on keto and low carb ways of eating post the op that continue just producing bile from the liver and eating high-ish healthy fat perfectly successfully.
I eat lots of healthy fat on a keto-LCHF fluctuating diet, and I live with a fair sized gallstone, formed in the bad old high carb low fat days along with my malfunctioning blood glucose system. I chose to continue living with it, and my gallbladder, as my healthy fat consumption is such a big part of my satiating low carb way of eating. All discussed and approved by the surgeon.
And yes, the logical line is in fact that it is the low-fat way of eating we were told to eat for health, for me from late 70s, that destroys gallbladders. If I don't eat enough fat, that gallstone can land on the bile duct and cause the pain described above, for sure. It is eating all the cream and butter that keeps it all functioning nicely. And, I am deeply grateful for the internet and knowing that malic and acetic acid (commonly called - apples! And Apple Cider Vinegar) deals to that pain and the stone in the event of an attack when the gallbladder has been emptied for too long.
But an inflamed gallbladder, from my understanding of discussions with said surgeon, is the next stage along of seriousness, after gallstone attacks, or problems in a gallbladder, so, yes. That's when the gallbladder really does need to come out. So yeah, lower fat in prep for it being taken out? Makes sense.
I have forum-read plenty of folks on keto and low carb ways of eating post the op that continue just producing bile from the liver and eating high-ish healthy fat perfectly successfully.
