Ask Dr Libby

Waitaki Herald - - YOUR HEALTH -

Email your ques­tions for Dr Libby to ask.dr­libby@fair­fax­me­ Please note, only a se­lec­tion of ques­tions can be an­swered.

This means that those who have had their gall­blad­der re­moved need to take ex­tra good care of their liver, so that it can be highly re­spon­sive to the need for bile.

You can take care of your liver by min­imis­ing your in­take of al­co­hol, re­fined sug­ars and trans fats, and amp­ing up your in­take of veg­eta­bles. The liver es­pe­cially loves the Bras­sica fam­ily of veg­eta­bles, such as broc­coli, cauliflower, cab­bage, kale and brus­sels sprouts. The func­tion of the liver is also sup­ported by amino acids found in pro­tein­based foods, as well as sul­phur which is in gar­lic, onions and shal­lots, eggs, as well as the Bras­sica veg­eta­bles.

Bile is also needed to stim­u­late in­testi­nal peri­stal­sis, nec­es­sary for ef­fi­cient bowel mo­tions and for waste to leave the body ef­fi­ciently. Some peo­ple ex­pe­ri­ence con­sti­pa­tion af­ter their gall­blad­der has been re­moved. En­sur­ing ad­e­quate hy­dra­tion, move­ment and a diet rich in fi­bre can as­sist with this. Sol­u­ble fi­bre can be par­tic­u­larly help­ful. Good food sources in­clude berries, legumes and oats.

Given that your gall­blad­der was re­moved some time ago, there is no special diet you need to fol­low so I en­cour­age you to be guided by your symp­toms (if you ex­pe­ri­ence any) and what feels right for your body. Fo­cus on eat­ing plenty of whole, real foods, in­clud­ing plenty of veg­eta­bles. Di­etary fat tol­er­ance is highly in­di­vid­u­alised so no­tice your tol­er­ance for these as well as the types that suit you or those that might be a prob­lem. If you have is­sues di­gest­ing fats, MCTs (a shorter length of the fat struc­ture than most other di­etary fats) may be easier to di­gest. These are in co­conut. Or you may find these don’t sit well and av­o­cado and olives suit bet­ter, for ex­am­ple.

Take care of your liver by amp­ing up your in­take of veg­eta­bles.

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