When the liver produces bile, it is stored in the gallbladder where it concentrates and is sent to the small intestine to help with digestion. When excess cholesterol separates from the bile, gallstones form. This can lead to gallbladder disease or complete removal of the gallbladder. Living with gallbladder disease, or without gallbladder, means you have to think a little harder about what you eat because your body will no longer be able to digest food (especially fat) properly. Sticking to certain foods can help alleviate symptoms while creating a healthier lifestyle.
A fat diet is specially designed for gallbladder disease at Wake Surgical experts recommend limiting total fat to either 25 g or 50 g per day, depending on patient preference. The 25 g diet consists of 5 oz. of lean meat or meat substitutes per day. The 50 g diet allows for 6oz. of lean meat or meat substitute, plus three to five servings of fat per day.
Drinking is not overly restricted diet. Skim milk, buttermilk, powdered and evaporated skim milk is recommended. Also recommended for gallbladder patients are coffee, tea and other beverages nondairy.
Whole milk, chocolate milk, cream, eggnog, shakes milk and alcoholic beverages is not recommended.
If you like vegetables, there are not many restrictions on diet, with the exception of how they are prepared. The Wake recommended gallbladder diet says all vegetables that are fresh, frozen or canned and cooked without grease, oil, cream or cheese sauces recommended. If vegetables are buttered, creamed or fried, the daily permitted fat is taken into consideration.
Fruits are almost always recommended to keep the doctor away, and gallbladder disease sufferers can follow this rule also with a few exceptions. The fat content in avocados and coconut, and the high sugar content of bananas are not recommended.
It would be easy to assume that meat is there for people concerned about the gallbladder, but nothing could be further from the truth. As long as the right cut of meat and proper preparation methods are followed, there is no problem with eating beef, chicken, pork, fish, lamb and even sausages.
Eat skinless chicken breast, USDA choice cuts of beef such as sirloin, tenderloin, rump roast, T-bone, Porterhouse and ground beef labeled 95 percent lean. Avoid dark chicken meat, duck, goose or poultry with skin on it. Also avoid USDA prime cuts of beef, ribs and corned beef or otherwise heavily marbled cuts.
Eat lean ham, Canadian bacon, pork tenderloin, chops and lunch meat or sausages labeled 96 percent fat-free or more. Avoid sausages, pork spare ribs and most other lunch meats including bologna, salami and pimento loaf.