Gall bladder

There is a dietary connection between the development of gall bladder problems and consumption of animal based protein.

A Stone-Free and Happy Gallbladder

You would never know you had a gallbladder unless it became filled with stones and angry, then you might find yourself rolling on the floor in agony – wishing you knew more about this little pear shaped sack attached to your liver’s under surface, and how to keep it healthy and happy. If your gallbladder acts up you are not alone. An estimated 20 million people have gallstones or have a history of surgery for gallstones in the United States. While most cases cause no symptoms, there are a half million-gallbladder removals (cholecystectomies) and 800,000 people are hospitalized for gallbladder disease annually.1 Approximately 30% of Americans over the age of 60 years have gallbladder disease. 2 This is a $5 billion dollar a year business. Fortunately, serious symptoms and complications, such as inflammation, infection, pancreatitis, and bile duct obstruction, develop annually in only about 1% to 2% of patients.3

Gallstones are solid, rock-hard formations in the gallbladder made from crystals of cholesterol. The medical term for these is cholelithiasis. In medical school we had a saying for likely gallstone candidates, “female, fat, and forty.” Gallstones are more common in women and in people who are overweight. Over 90% of the gallstones found in Americans are considered cholesterol gallstones. For gallstones to be considered cholesterol stones, 70% to 90% of their material by weight must be cholesterol.

Dr. John McDougall explainds the connection between our diet and the development of gall bladder problems in this video. (3 minutes) Just click on the image.