Bile diseases
Nutrition in patients with bile diseases and gall stones
The patient, who suffers from gall stones must remove from the diet all meals, which lead to strong gallbladder
emptying, and thus an attack of gall stones. These are primarily fat, bacon, eggs and fatty meats, and to a lesser extent, all abundant and difficult to eat food. At the same time, abundant and greasy food accelerates the formation of bile disease. Diet will vary in the "acute" period of sharp attacks from the diet in a quiet period.In the period of major difficulty with the attacks the patient should first fast and only drink chamomile tea, and then we will add liquid food-which should include milk and soups to gradually add solid food. However, we will exclude any significant amount of fat, which will be given to the patient only in the form of cream, butter and oil. Eggs should be completely banned, and the food should be given in small quantities in several meals, and it should be composed primarily of starch and dairy foods, with moderate adding of meat and vegetables.
And after the difficulty ease up, the patient will permanently be given food with little fat, whose amount should not be limited below 50 grams per day. We cannot give fatty meat, particularly pork. Eggs will be permitted only as a necessary addition to a variety of cakes and meals of flour, not as an independent meal.
Basic guidelines for patients are the following: food should contain optimal amounts of protein (1g per kg. of weight), minimum amount of fat and carbohydrate intake to the nutritional status of patients, food should be easily digestible, so recommended are boiled and steamed prepared meals, vegetables cooked in salted water and poured over with fresh oil (preferably olive), pasta should be prepared without eggs or with egg white and yeast with a little oil or margarine, do not take any cold or too hot drinks and meals.
Permitted
Soups: lean meat soup, vegetable soup – you can put all kinds of pasta, rice, wheat grits.
Meat: veal, white meat of poultry, fish, bleak ham.
Vegetables: mashed potatoes boiled in salted water with butter, or in shell cooked, spinach, cauliflower, carrots, asparagus, pumpkins, squash, chard, tomatoes, all as a soup-and this is best cooked and mashed, soaked with butter or oil. Pasta: toast, old bread rolls, biscuits, pretzels, pancakes, all the cooked pasta, which should be prepared with little eggs without yeast and with a little butter. In addition allowed is pasta with potatoes, or potato flour so-called potato dough.
Sweet dishes: grits or rice soufflé, no eggs and yeast, marmalade, preserves, jam, honey.
Other dishes: grits, rice, cottage cheese, corn flour, oat flakes.
Salads: green, swiss chard, tomatoes, cauliflower, beets (prepared with lemon juice).
Fruits: all kinds of fruit-boiled, no peel, fruit juices.
Beverages: tea, cocoa, coffee but not too strong, milk.
Not allowed
Eggs, pork and goose fat, butter, tallow, bacon, smoked meat, sausages, grilled and fried meat, pork, beef, venison, duck and goose fat, goose liver, salami, hot dogs, canned meat, caviar, sardines, garlic sauce, onions, cucumbers, dill and all gravy sauces.
All cheeses matured and of sharp taste, greasy, or dried, baked potatoes, or stewed, beans, lentils, radishes, cucumbers, kale, cabbage, turnips.
Quince, melon, watermelon, almonds, walnuts, hazelnuts.
Bread and yeast dough and a lot of butter and eggs.
Paprika, pepper, beans salad and cabbage salad, spices-pepper, paprika, cinnamon, clove, Muscat.
All alcoholic beverages.
