littleonefb, as I said before, I understand there are many, many patients who have their gallbladder removed and do very well. They are in and out of the hospital, often within the same day, and are back to work very quickly. However, there are also many patients who DO have a difficult time recovering and/or DO have post-operative diarrhea that is literally life-altering. Does that mean patients should not have their gallbladder removed? Of course not! Many people MUST have their gallbladder removed, regardless of the potential for post-op problems. If the gallbladder is infected or if it is not functioning properly, then there is no other choice. However, all of this needs to be discussed between the patient and the surgeon prior to surgery. I feel strongly that every patient should have ALL information pertinent to their condition/surgery. However, there are always going to be surgeons who don't take some time and do a thorough job explaining the surgery and the possible complications. The reason I said 'if I had it to do all over again, there's no way I'd do it again' is because after all was said and done, my surgery was not really necessary. I was having acute abdominal pain and gallstones were found on an ultrasound. With no further testing, a surgeon immediately decided I needed surgery. I was pretty out of it on pain meds so I didn't have much say so in the whole matter. Once my surgery was over, I was very frustrated to learn that I was still in the same pain and then later I was bombarded with the terrible diarrhea (which I'd NEVER had before) that has now been going on for over 6 years. I have been to many GI docs and have had every test known to mankind and they all say it is due to having my gallbladder out. My mom and my aunt have had the same experience. However, they are much older than I and they are not able to control theirs very well. They must wear protective undergarments because they never know when it is going to hit and they often do not make it to the bathroom in time. littleonefb, I'm not sure why you became so defensive. I am only trying to help make people aware of some potential complications from this surgery. I'm not just making this stuff up! Why would I? You can do a Google search and you will find all kinds of information regarding this. I also find it very hard to believe that a surgeon who does cholecystectomies all the time has never once had a patient complain of post-op diarrhea. For those who are interested, I have attached a link for more info. It is just one of many you can find through Google. As I said before, I'm not telling anyone not to have the surgery, just be well informed. Do your research, find a reputable surgeon and ask lots and lots of questions. Here is a link that might be useful: Diarrhea after Gallbladder Surgery

just wanted to see if anyone else has these symptoms. i had my gallbladder removed a year ago, but still seem to have some of the same symptoms i had before. i was also diagnosed with a hiatal hernia along with gerd. i have such intense pressure between my shoulder blades that radiates to my chest and makes it hard to breath. i have trouble swallowing sometimes and have had the acid that comes up and burns my throat while i've been sleeping and has awakened me. doctors don't seem very concerned and blow it off as if its just tension or a pulled muscle and want to send me to get a massage. i have this everyday and i pray it will get better with diet and exercise, that is my last resort. any advice will certainly be appreciated.

-Collect all thermal containers together (Thermos bottles, coffee urns, etc.... You can fill them with hot water to use for instant hot beverages, instant soup, instant oatmeal, a bit of washing up (people or dishes). During an ice storm we filled 2 water bottles with hot water to warm the bed. The next morning we used the still warm water to wash and shave. Food leftovers can be stored in Thermos bottles (just make sure it is HOT when you place them in the Thermos). -Check out "Cooking in a Thermos" information: http://www.thermoscooking.com/ -Keep in mind the water in your hot water tank will remain hot/warm for 12-18 hours after utilities go out. -Sanitize your bath tub/s and fill them with water and add a little bleach to it to prevent bacteria growth. It can be used for toilet flushing, hand washing, etc. You may also want to secure a 5-gallon bucket to use as a make-shift toilet. Line the bucket with plastic bags and use chemicals designed for RV toilets after use. We keep a 72-hour Emergency Kit with food from all the food groups that doesn't require heating or refrigeration. Things like pudding cups, fruit cups, fruit juice, V-8 or tomato juice, canned meat and meat spreads, crackers, granola, nuts, trail mix... Individual coffee creamers or shelf-stable Half and Half Creamers come in handy and can be used instead of milk in cereal, hot beverages, etc. Even flavored liquid coffee creamers can be used on cereal. -If you happen to have a chafing dish and cans of sterno, you can safely do some indoor cooking. But with any open flames (candles, oil lamps, etc.), they consume a lot of oxygen and it's suggested to open a window slightly for oxygen to exchange. From "Apocalypse Chow" How to Eat Well When the Power Goes Out - by Jon Robertson with Robin Robertson. Almost-Instant Black Bean Chili Two 15.5 oz. cans black beans, drained (and rinsed, if possible) One 16-oz. jar salsa 2-3 T. chili powder, or to taste 1 T. dehydrated minced onion One 8-oz. can corn, drained One c. water, or as needed Combine the ingredients in a saucepan, reserving half the corn. Cover and cook over moderate heat, stirring occasionally. Add as much water as needed to create a sauce and prevent mixture from sticking to the bottom of the pan. Reduce heat to medium and simmer, dtirring frequently until heated through, long enough to cook off any raw taste from the chili powder, about 15-minutes. Canned potatoes are handy. You can drain and use them for fried potatoes, or as a base for potato salad. \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- Beat\-the\-Blahs Basic Black Bean Patties One 16\-oz. can diced white potatoes, drained One 15\-5 oz. can black beans, drained (and rinsed, if possible) 1 T. dehydrated minced onion 1 t. dried parsley 1/4 c. dried bread crumbs Salt and pepper 2 T. olive oil In large bowl mash the potatoes and beans with a potato ricer or masher until broken up. Add the onion, parsley, and bread crumbs, and then salt and pepper to taste. Mix until well combined. Divide the mixture into six equal portions and use your hands to shape into patties. Heat the oil in a large skillet over medium heat. Cook the bean patties until golden brown on both sides, about 5\-minutes per side. Drain on paper towels and serve hot with your favorite sauce. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Skillet Peach Crumble 2/3 c. rolled oats 1/4 c. light brown sugar or natural sweetener 1 T. peanut butter 1 T. canola oil 1 t. ground cinnamon One 28\-oz. can sliced peaches, drained In medium bowl combine the oats, sugar, peanut butter, oil, and cinnamon. Mix well and cook in a 10\-inch skillet over medium heat until toasted, stirring frequently to avoid burning, about 5 minutes. Scrape topping mixture back into bowl. In the same skillet spread the peach slices in the same direction in concentric rows. Sprinkle the reserved topping on top of the fruit. Cover and cook over low heat until hot, about 10\-minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fire\-roasted Blueberry Cobbler One 16\-oz. can blueberry pie filling 1 pinch cinnamon 1 t. lemon juice or lemon zest 1\-3/4 c. unbleached all\-purpose flour 1/2 c. sugar 2 t. baking powder 1 pinch salt 1 c. milk 2 T. canola oil Combine the pie filling, cinnamon, and lemon juice in the 10\-inch skillet and place over a medium flame. In a bowl combine the flour, sugar, baking powder, and salt. Stir in the milk and oil, mixing until just combined. Spread the batter evenly over the blueberry mixture. Cover and cook until the batter becomes firm and cake\-like, about 15\-minutes. turn off heat and let stand covered for another 5\-10 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Breads you can make on a stove\-top. Old\-Fashioned Stove\-top Biscuits (makes about 1 dozen biscuits) 2 c. all\-purpose flour 4 t. baking powder 1 t. salt 1/4 c. chilled lard (or other fat) 1 c. whole milk 1/4 c. lard (or other fat) for frying In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the chilled lard and cut it in with a pastry cutter or rub with your fingertips until the mixture is meal. Add the milk and mix until the dough is smooth. Pinch off 12 pieces of dough of equal size, form each piece into a ball, and flatten the balls with your hands to about 1/4\-inch thick. In a medium\-size cast\-iron skillet, melt 2 T. of lard over medium\-low heat, and half the flattened balls, fry till both sides of the biscuits are browned, about 12\-minutes in all, and drain on paper towels. Repeat with the remaining 2 T. lard and remaining dough balls. Serve hot. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Soda Farls 2 c. all\-purpose flour 1/4 t. salt 1 t. baking soda 1 c. buttermilk (sour milk or fresh milk will also work) In a bowl combine dry ingredients. Make a well in the center and pour the buttermilk into the depression. Combine mixture from the sides of the well starting near the top. Knock some of the flour mixture into the buttermilk and combine with a fork. Keep adding more of the flour until you can't stir with a fork anymore and use your hands forming the dough into a ball. Place on a floured surface and with your hands pat out then turn making sure there is flour on the surface. Use a rolling pin and form into a flattened circle about 1/2pinch thick that will fit in your skillet. Preheat a heavy or iron skillet until it is hot. Sprinkle a little flour into the hot pan and put the farl in. Make a cut in the farl that does not go all the way through to separat it in quarters like a cross or plus sign. Cook the farl for 6\-8 minutes on each side or until golden brown. Remove from skillet and serve hot or cold. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ The link below is for tortillas, the ultimate emergency bread you can make on nearly any type of emergency cooking source in a skillet/griddle. They can be used for all meals and snacks. Spread with peanut butter and jelly. Heat until crispy for tortilla chips. Top with cinnamon and sugar, applesauce, canned pie filling, vanilla pudding and banana slices...... \-Grainlady Here is a link that might be useful: [Kansas Wheat Commission \- Native American Tortillas in a Bag](http://kswheat.com/recipes.php?id=117)

You need to find a new vet. Struvite stones in dogs are caused by UTI. There is absolutely no reason to make a diet change for struvite stones in dogs. Either your vet doesn't know that, or is trying to sell you an Rx diet your dog doesn't need. Your dog needs to have the correct antibiotics in order to kill the infection that caused the stone formation. There should have been a urine culture and sensitivity done at time of admittance, and your dog should be on the appropriate antibiotic. You should also have a recheck urine culture scheduled for 5-7 days after completion of the antibiotics. As long as *all* of the stones were removed, and that was confirmed by x-ray after surgery, then all you need to do is complete the antibiotics and make sure the infection is cleared by rechecking the urine C&S. I also generally recheck a urine culture after a couple of months, because some dogs are prone to infection which makes them a risk for stone formation. My own lab Max had struvite stones due to recurrent UTI. The second bout was 100% my fault because I did not follow up on urine culture often enough, and he developed another infection which caused the stones. The first time he had struvites, he blocked and needed surgery, was put on appropriate antibiotics guided by the urine C&S results. But I didn't follow up on the recheck C&S, and the infection wasn't really cleared. He got stones again, but this time didn't block, so I was able to use Hills S/D to dissolve the stones while he was on appropriate antiobitcs to cure the infection. That time, I made sure I had repeat C&S to show the infection was cured and the stones never came back. Once the stones were gone, I switched him back to his regular food (Natural Balance). He never got stones again. Sorry to be so blunt in the beginning but if all the vet does is Rx a diet then your dog will still be at risk for struvite stone formation.