Gallstones

Today I’m writing about gallstones because, along with kidney stones, this is one of the most common condition that occurs from imbalances in the body. As mentioned last week, kidney stones are the result of an imbalance of magnesium and calcium. As with so many health conditions, if disorders like these result from imbalances, then it stands to reason that preventing them is potentially within our control. Correcting the imbalances may be all it takes to prevent these conditions from arising. Let’s look at the tiny organ that works alongside the mighty liver: the gallbladder.

The gallbladder is part of the digestive system. Located next to the liver on the right side of the abdomen, the gallbladder plays an important role in digestion, that of storage. Bile is produced in the liver and stored in the gallbladder until it is needed for digesting fatty foods in the duodenum of the small intestine. While bile is synthesized in the liver, it is regulated by the gallbladder. The role of bile is to emulsify fats. It breaks down large fat globules into tiny droplets to prepare them for digestion by pancreatic enzymes.

The liver, along with the kidneys, is a filtering organ of the body. The more fats and toxins ingested, the more impaired its metabolic functions become.A sluggish liver or gallbladder means that not enough bile reaches the duodenum. 

Gallbladder removal is the most common operation in North America. Every year, more than 50,000 people in Canada undergo surgery to remove their gallbladders because of gallstones.

Why is this?

The most common cause of liver/gallbladder problems is an excess consumption of fatty food, starches and junk food. The most common triggers of gallbladder attacks are caffeine, chocolate, eggs, dairy products (especially ice cream) and greasy or deep fried foods.

Of course, the kind of dietary fat consumed is important. Consuming polyunsaturated and monounsaturated fats (fats that are liquid at room temperature) while maintaining a healthy weight helps reduce the risk of developing gallstones. Fatty fish like salmon, mackerel, herring and trout are good examples of the right kind of fats for the gallbladder and the whole body.

Avoid sugar. People who consume an excessive amount of sugar are much more likely to form gallstones. Avoid all animal fat and meat, saturated fats, full fat dairy products, fried foods, spicy foods, margarine, soft drinks, commercial oils, chocolate, and refined carbohydrates.

Rapid weight changes can cause gallbladder problems. Repeatedly losing and gaining weight due to dieting increases the risk of gallstones and the necessity for surgery by as much as 70 percent. Physical activity may reduce the risk of gallstones.

An under-functioning liver/gallbladder will interfere with the absorption of essential fatty acids and with the metabolism of the fat soluble vitamins A, D, E, and K. An inadequate flow of bile will affect the elimination of many toxic substances from the body.

Pure apple juice can be taken over a period of several days to cleanse the  liver and gallbladder. Pear juice and beet juice also cleanse the liver.

Approximately 80% of all gallstones show no symptoms and may remain hidden for years. Once symptoms arise, they persist and increase in frequency. Symptoms may include right upper quadrant abdominal discomfort or sharp pain, gas or fullness after a heavy meal. The pain may also spread to the chest, shoulder, neck or back. In addition to these symptoms, stones expelled from the gallbladder during contraction may become lodged within the bile duct leading to infection of the bile duct or gallbladder.

It is my hope that learning about these symptoms and triggers will help you to identify disorders you may be experiencing and give you ways to feel better. There are further dietary and lifestyle changes that can address gallbladder issues that go beyond the scope of this blog. It's worth reiterating that that the large majority of gallstones produce no symptoms and require no treatment. I urge you to discuss any recommended treatment with your doctor and surgeon and make sure an operation is absolutely necessary before proceeding.

Easy Vegetable Barley Soup

Yes, this is the second barley soup recipe I have shared. What can I say, I love barley soup. But this one is even better and easier to make. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. The combination of curry and other spices makes it taste surprisingly different. It’s flavourful but not spicy-hot. 

Prep time: 15 min            Cook time: 90 min            

Ingredients

2 litres vegetable broth

1 cup uncooked barley

3 small carrots, chopped

2 stalks celery, chopped

1 zucchini, chopped

1 onion, chopped

3 bay leaves

1 796-mL can diced tomatoes with juice

1 398-mL can garbanzo beans, drained

1 tsp garlic powder

1 tsp sea salt

½ tsp fresh ground black pepper

1 tsp curry powder

1 tsp paprika

1 tsp Worcestershire sauce

Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, salt, pepper, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

Easy to make, delicious and nutritious; what more could you ask? This is one you’ve got to try!

Kidney stones

Chances are you or someone you know has had kidney stones at some point. And if you have, you know it is a most unpleasant experience. In fact, I have heard that the pain can be worse than child bearing. And so we should do everything we can to prevent this from happening. Doing so will also help to maintain a healthy balance in the urinary  system of the body.

Functions of the kidneys

The kidneys are a filtration and excretory organ. They assist the liver in filtering the blood of toxins such as urea, which result from the breakdown of amino acids. At the same time, the kidneys ensure the resorption from the filtrate of potentially useful organic substances, such as minerals. Normal kidney function can continue only as long as the processes of filtration, resorption, and secretion occur without disruption.

Kidney stones

An estimated 10 percent of Canadians develop kidney stones (urinary tract stones) at some point in their lives. They are most common in white men between the ages of thirty and fifty. Men are more likely than women to suffer from this ailment (four out of five cases are in men) and there is a 50 percent rate of recurrence in adults.

Stones can range in size from microscopic specks to the size of a fingertip. There are four kinds of kidney stones: calcium stones composed of calcium oxalate; uric acid stones; struvite stones composed of magnesium ammonium phosphate; and cysteine stones. Knowing the type of stones can tell us something about the cause.

Causes

About 80 percent of all stones are calcium oxalate. High blood calcium levels lead to hypercalciuria – excessive absorption of calcium from the intestine – which increases the level of calcium in the urine. This excess calcium eventually forms a stone. The consumption of refined carbohydrates, especially sugar, can precipitate kidney stones, because the sugar stimulates the pancreas to release insulin, which in turn causes extra calcium to be excreted in the urine. Mild chronic or recurrent dehydration can also be a factor in kidney stones because it concentrates the urine, increasing the likelihood of stone formation.

Kidney stones are due to a deficiency of magnesium, not an excess of calcium. Magnesium keeps calcium soluble. When there is an imbalance in the kidney/bladder it is a good idea to ensure there is a proper ratio of calcium/magnesium maintained in the diet. Sugar and excessive consumption of calcium containing antacids may foster stone formation in those who are prone to stone formation. 

Calcium stones often run in families because the tendency to absorb too much calcium is hereditary.

People who have a genetic predisposition for developing kidney stones tend to absorb more oxalate from their diets or metabolize greater amounts of oxalate percursors (compounds that form oxalates once they are ingested). People who have Crohn’s disease or irritable bowel syndrome, or who eat diets high in oxalic acid, may have an increased risk of stones as well, as these conditions can cause the excretion of oxalate in the urine to increase.

Other risk factors for kidney stones include low urine volume, low bodily pH, living in a tropical climate, and reduced production of natural urinary inhibitors of crystal formation.

Kidney stones are ten times more common now than they were at the start of the twentieth century. Even though the consumption of high oxalate foods (especially fish, eggs, and certain vegetables) has declined markedly since that time, the amount of animal fats and protein in the average North American’s diet has increased significantly. The ratio of plant to protein in the typical diet a century ago was 1 to 1. This ratio has since changed to 1 to 2 - that’s double the protein! The consumption of animal protein is strongly associated with oxalate absorption.

Symptoms

Lower back pain, fatigue, and joint pains are common signs of overworked kidneys. Blood in the urine, nausea and vomiting may indicate the presence of kidney stones.

Prevention

Drink two liters of pure water daily. Replace tea and coffee with herbal teas that are beneficial to the urinary tract and restrict intake of alcohol.

Consume a vegetarian diet high in dietary fiber. Foods high in oxalates such as beans, cocoa, instant coffee, parsley, rhubarb and raw spinach can aggravate existing kidney problems due to a lack of good bacteria in the intestines. Recent studies have found that a naturally occurring gut bacterium, Oxalobacter formigenes prevents the formation of oxalates and can help prevent stones. Fermenting these foods will also prevent the formation of oxalates.

Stay active. Exercise helps pull calcium from the blood into the bones, where it belongs.

If you suspect you might have or be at risk of developing kidney stones, do not hesitate to contact your physician.