What foods are thought to be good for gallbladder disease?
Organic and locally grown foods from the list below are wonderful raw or lightly steamed, especially the green vegetables. Don’t forget, we must include good fats (like avocados) too.
Green beans – not the same as dried beans
Sweet potatoes (not yams – these are the ones that are gold inside not reddish orange; they have a lighter peel)
Avocados – a good way to get needed fats directly from food
Vinegars – all types
Garlic and onions help with liver cleansing but not processed types like flakes or powder. But some people have trouble digesting them so pay attention to what your own body tells you!
Tomatoes – ripe
Cold water fish – salmon, trout
Lemons (lemon juice in the morning with hot water helps to clean the liver)
Grapes and fresh organic grape juice
Apples, berries, papaya, pears
Oils like flax or hemp should be used for salad dressing with fresh lemon juice or vinegar.
Do not ever cook flax oil. Always keep it refrigerated. You may cook in vegetable broth.
Vegetable juices – beet and cucumber are especially helpful to gallbladder. You can add other green vegetables like swiss chard, dandelion greens, beet greens, celery, carrots, (avoid the cabbage family)
Avoid all fruit juices except organic grape juice and organic apple (self-juiced is best but most health food stores have some good options, just read the labels carefully).
All the vegetables listed above for juicing are good.
Use baby mixed organic greens for salads just avoid the bitter greens for now. Add the baby greens slowly to grated raw beet recipe provided in Part 1.
Soluble and insoluble fiber found in fruits, vegetables and guar gum are also beneficial.
It is very important to never over eat anything, less is best and do not eat late and do not eat when stressed.
When gallbladder disease is suspected or has been confirmed, again it is critical to avoid fried foods, fatty foods and particular types of fats like trans fats, hydrogenated fats, partially-hydrogenated fats (read your labels) and saturated fats. Gallbladderattack.com also has a newsletter (they are all archived so you can peruse them all; you may be interested in one entitled “Good Fats vs. Bad Fats”) and these newsletters serve to keep us all updated on their latest findings. Their clients also share information and comments on what has worked for them which is passed on to their readers. We all have so much to offer each other and I think instead of survival of the fittest or that old notion of only the strong survive, I believe that we truly survive through a cooperative society of people helping other people and that is what drives me to write this blog and share what I have found, thus far and yes even using the brand names of what works for my clients and me and how to get them as I am always on the hunt for new products to explore.
Nutritionally I recommend to my clients that they begin to slowly add back some beneficial foods to the recipes I provided in Part 1 of this post, which included the green soup and the beet recipe. To the beet recipe we can slowly incorporate baby greens and avocado, if the recipe is tolerated. You can also try adding freshly diced avocado to the green soup and add a dash of Himalayan pink salt. Experiment slowly with each additional food being added one at a time.
Remember, if you are in severe gallbladder pain, and especially if you also have a fever, consult your doctor immediately or go straight to the emergency room.