The Gall Bladder Survival Guide
by J. Bernal
EVL Media Limited
If you think the gall bladder is just some obscure, throw-away body part that sometimes causes people a lot of trouble, you might want to read this book and find out what life is like without one. You will discover that you really don’t want to take your gall bladder for granted. It turns out that one of the best ways to make your gall bladder sadder is to stop using it. Since it stores bile needed to digest fat, we have yet another reason to regularly consume fat in our diet. When we don’t, gall stones may form, the bladder may become gangrenous, and then our adventures with our often scary medical system will commence.
All of this is not good news for vegans, who don’t tend to eat a lot of fat. Most vegans also don’t stay vegan once their teeth start disintegrating or they start having panic attacks or suffer the various other unpleasant side effects this sort of restricted diet can induce. If they’ve been vegan for too long, it can be difficult to wake the gall bladder up and get it working again.
While it doesn’t routinely make headlines, gall bladder trouble afflicts a large number of people. Around seven hundred fifty thousand gall bladders are removed annually in the U.S. This book has a lot of advice for those people and for those who still have their gall bladders and want to keep them. One of the key things that will keep your gall bladder gladder is a diet that includes plenty of good quality fat and cholesterol.
There are a few scattered points in Bernal’s book where I think the choice of wording has room for improvement, but the importance of fat and other nutrition from animal sources is clearly emphasized. The information in this book doesn’t come from internet research or studies done on lab rats by corporations trying to sell something, but is based on the author’s personal experience of life without a gall bladder and his search to solve the health problems this caused. The Gall Bladder Survival Guide is the result. The thumb is UP.
This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Winter 2011.