Gallbladder surgery - need help with diet
sushipup2
15 days ago
Featured Answer
Sort by:Oldest
Comments (30)
Related Discussions
gallbladder symptoms??? help please
Comments (4)I to ave had gallbladder problems. Couldn't keep food down , would swel like I was 9 months,was told I have IBS. Finally I found a dr that removed it laporscopic and found I had a high hernia.Fixed that and removed my gallbladder. Said it was the worse he had ever seen ad asked me if I drank Dr Pepper. I said use to.Said it was bad to drink those. I onl drink watr and unsweet tea once in awhile a sprite. Well thatsurgery was 2 yrs ago. I felt really great until a few months ago when I would bloat up again like before, certain foods would make me throw up and it wasn't the same foods that would do it. Sa I would eat Pizza get sick , eat it again wouldn't bother me. One thingI noticed was this pain under my right rib like a baby kicking my rib. Best way to discribe it.Went to dr , he did a scope and a scan. Said nothin is wrong. Well the pain is getting worse constant movement. I can't get confortable at night. I eat small amounts of food, sill bloat, constapated. Just down right misserable.Dr put me on Amitiza 25mg and I feel worse than before. Can't keep food down and can't stay off he pot. So I stopped taking it. Looking fr a different dr that can help me.Does anyone else have this feeling? I had a hyserecomy so I know i'm not pregnant...See MoreNeed help with low salt diet
Comments (13)Elisa, My DH has health problems and we actually have a slightly lower target than your brother's. It seems insurmountable at first, especially when it can't be eased into. If you've got a low-salt diet order, and judging by the ICD implantation, kidney issues, etc., I can guess what you're dealing with, you need to get it in place ASAP. Or your brother will be right back where he started from. The need for rapid change is one of the biggest challenges because it takes awhile for a lowered-salt diet to taste good again. It will get better as you will adjust, but most people eat four or five times that amount, daily. So even thogh 1500 mg/d doesn't sound much less than official ideal for non-impaired people, it's a huge functional and taste change for most people. I know, because we've BTDT. OK, here's some quick tips: almost all prepared food will put you in trouble, unless you only eat once per day. And if he's got diabetes that won't work. By prepared food I mean almost all restaurant food, especially fast food. Almost all canned and frozen prepared stuff, including most stuff marketed as "healthy" prepared food. (There are exceptions, you'll have to read label after label to find the keepers.) Often the lowered sodium product isn't either truly low (300 mg, or less, per portion) or they make it up by loading it with carbs. Here are a couple of good things that are mainstays in our house for fast eats: some of the Imagine Organic aseptic packaged LOWER IN SODIUM soups (corn or sweet potato=140 mg/cup). Other lower in sodium aseptic packaged soups may or may not work for you. (We like some tomato, some roasted pepper, etc. you have to read the labels.) Muir Glen makes a good line of no salt added canned tomato products which are great, esp. the fire roasted ones. Most commercial low or no salt bread sucks, to put it plainly. This is where making your own really is better. But salt has a functional role in bread-making, in addition to its taste role, so you will need to expect to have some trouble adapting "regular" recipes simply by leaving out the salt. Try some of the specifically low-sodium bread recipes for starters. Also if you buy unsliced bread, you can slice it thinner than normal and work the total sodium down that way, at least a bit. No-salt cheese is mostly bad; swiss is naturally low (60-80mg/oz) so it's a my go-to cheese. I do use (sparingly) higher sodium cheeses (e.g. Piave cheddar which can be as high as 500+ mg/oz when all I want is to grate some up as a topping. Then the portion is so small it's OK, and the sharp, rich taste really makes a difference.) You can make good grilled cheese sandwiches with Swiss cheese, too. Use a sharper mustard, for extra taste. For cottage cheese get some no-salt added tubs and cut it 50% with the higher salted product. That produces an acceptable level. Watch frozen veg. products, even some of the un-sauced ones often have baking soda (aka SODIUM bicarbonate) added to preserve the green color, which turns a nearly sodium-free item into something you have to "count". If you need to eat out, go to a restaurant and ask for plain grilled chicken, never seasoned and grilled on a scraped grill. Ask if the veg. were precooked, if so ask that they be rinsed in a hot water and then briefly re-nuked. Most pasta is out because it often has been parboiled in salted water. (You don't need to add salt to pasta if you cook it at home. Never mind what the cook books say.) For nation-wide family restuarant chains when ttraveling, we've had good luck with Ruby Tuesdays. They are usually quite accommodating, and the big salad bar is good, too. There are many, if not most, recipes that you will read in cooking mags and books that will have a sodium content that's way out of your range. But you can always bring that salt way down by not adding it, or adding a lot less. You will have some big recipe failures this way but you will learn what works for you. Your brother's Dr. probably told him this: DO NO USE LITE-SALT or SALT SUBSTITUTES. These usually contain potassium "salts" instead of sodium and they will mess things up on the other end (as well as possibly interfere with some of his meds - ACE/ARBS, diuretics, etc.) These products are meant for people who are just "cutting down" salt, not for people at risk of CHF. It's no picnic dealing with a low-salt, most likely very low-fat, diabetic diet (And maybe also low Vitamin K, as well?). It takes a huge , constant vigilance to put it in place successfully. Your brother will need a lot of help, especially if these are sudden changes, in order for it to not become overwhelming. As JohnLiu says most things that are "too salty" can be made at home. But it's a completely different culinary regimen, because even many certifiably homemade dishes contain ingredients that are very salty to begin with. And it takes a lot more time and effort. Can you give me some idea what you're trying to accomplish, right now? What sorts of meals are you trying to prepare? I may be able to make some specific suggestions. In the meantime, you can't go wrong with broiled chicken or fish, steamed veg, small baked sweet potato and salad for dinner. For lunch a truly lower-salt soup (or big salad), and an egg or tuna or chicken salad sandwich, and fruit for dessert. And maybe regular oatmeal and fruit for breakfast. This would leave you some pretty useful lee-way to add some other tasty, higher-salt add-ons: cheese, lightly salted pop-corn, regular (not homemade low salt for the time being) whole-wheat bread, etc. Possibly some diabetic-OK cookies or icecream; prepared chocolate soy-pudding is a nice snacky-thing, but I'm not sure if it fits with diabetic diets. I remember standing in my supermarket when this was a new thing for me and feeling that nothing I could make would be safe for my husband. I actually cried right in the aisle, I was so upset. We ate pretty simple, even primitive, meals for awhile early on - and I've thrown out a lot of tried-but-turned-out-to-be ghastly recipes. But it does get easier when you learn how to cheat out the excess salt and still go for the familiar flavors. While the prospect of learning a whole new taste-profile can be interesting, in the abstract, familiar tastes and dishes are very comforting and even necessary, IMO for healing. You just need to keep tweaking it until you've got it right. It does get better. L...See MoreHave you had your gallbladder removed, and if so ...
Comments (99)As I'm sitting here this a.m., I'm noticing how poorly my head feels. This is definitely something that I shouldn't be having, esp as it's not improving like the rest of my body is. I'm going to have to keep exploring and experimenting and hopefully find a solution. Esp given how excellent...truly excellent... like better than I had in years and years...I was feeling right up until surgery. I want to go back there and don't want to compromise or be dismissed. It was only last week that I was feeling so super, so it's not an aging thing or an unattainable thing. It was real, and I'm going to do my best to get it back....See MoreGallbladder woes
Comments (80)Saw the surgeon for follow-up, and everything is looking good. I still have another week of activity restrictions before I can head back to the Y. I lost a few pounds, but there's better ways to do that. I have flexibility to work from home when needed. Classes started yesterday. Here is little girl kitty from Sunday morning helping her mamma feel better. Love her beautiful face. Yes, I have on flamingo pajamas....See Moremorz8 - Washington Coast
15 days agolast modified: 15 days agosushipup2 thanked morz8 - Washington Coastsushipup2
15 days agoTina Marie
14 days agosushipup2
14 days ago
Related Stories
PETSHow to Help Your Dog Be a Good Neighbor
Good fences certainly help, but be sure to introduce your pup to the neighbors and check in from time to time
Full StoryLIFE12 Effective Strategies to Help You Sleep
End the nightmare of tossing and turning at bedtime with these tips for letting go and drifting off
Full StoryDECLUTTERINGDecluttering Help: What to Do When Nothing ‘Sparks Joy’
If the Marie Kondo phrase doesn’t help you decide what to keep and what to discard, try asking these 4 questions
Full StoryBATHROOM DESIGN12 Things to Consider for Your Bathroom Remodel
Maybe a tub doesn’t float your boat, but having no threshold is a no-brainer. These points to ponder will help you plan
Full StoryKITCHEN DESIGNSimple Pleasures: Wake Up and Smell the Coffee
Slugging down any old sludge while pulling on socks is no way to start the day. Learn to brew amazing java and savor the experience here
Full StoryMATERIALSInsulation Basics: What to Know About Spray Foam
Learn what exactly spray foam is, the pros and cons of using it and why you shouldn’t mess around with installation
Full StoryFEEL-GOOD HOME8 Time Traps to Avoid This Holiday Season
Reduce stress with these scaled-back alternatives to your grand ambitions
Full StoryMOST POPULARPros and Cons of 5 Popular Kitchen Flooring Materials
Which kitchen flooring is right for you? An expert gives us the rundown
Full StoryPETSSo You're Thinking About Getting a Dog
Prepare yourself for the realities of training, cost and the impact that lovable pooch might have on your house
Full StoryUNIVERSAL DESIGNWhat to Look for in a House if You Plan to Age in Place
Look for details like these when designing or shopping for your forever home
Full Story
dedtired