Ayurvedic treatment for Liver Diseases Gall bladder stone

Gall Bladder Stone

Almost 10 to 15 % of the population is affected with gall bladder stone.

Gal is produced by the liver and stored in the gall bladder. Gal contains cholesterol that is kept in solution by bile acids and phospholipids (mainly phosphatidylcholine). Certain substances such as fat, alcohol, coffee, spices (carrot) stimulate the gall bladder to contract. Gal is secreted into the intestine. It mixes with the food slurry and helps in the digestion of fats.

Smaller gallstones leave unnoticed stool body. Usually, gallstones that originate when cholesterol in crystals is crystallized. This is due to a disturbed balance between the cholesterol, bile acids and phospholipids (fat) content in bile.

Causes of Gall Bladder Stone

There are several factors that give rise to Gall Bladder Stone namely:

• bile overload with cholesterol in insufficient bile acids and phospholipids
• faster cholesterol crystallization due to increased mucus formation (usually this mucus formation is formed by the gallbladder epithelium as a result of inflammatory reactions in the gallbladder).
• insufficient gallbladder discharge due to weak gallbladder contraction (contraction.
• reduction of intestinal peristalsis, whereby bile acids that enter the intestines through the gallbladder are converted by intestinal bacteria.

These converted bile acids from the so-called ‘secondary bile acids’. These are then taken up by the intestines and return to the liver again (cycle). There, they ensure that cholesterol conversion stops and the bile is saturated with cholesterol. If everything goes well, the cholesterol should be converted into bile acids so that the bile remains fluid. This cycle goes wrong with intestinal delay.

Home remedies for Gall Bladder Stone their way to prevent gallstones? Yes, that can be caused by nutritional changes.

Nutrition contributes significantly to the development of gallstones. Certain nutrients can help keep the bile fluid, while others do not.

Studies have shown the following nutritional factors pose a risk of gallstones:

1. A high-calorie intake, which leads to overweight.

2. Refined (single) sugars that increase the chance of insulin resistance. Insulin resistance is more common with gallstones.

3. Saturated animal fats, trans fats, partially hydrogenated vegetable oils.

4. The imbalance between omega 6 and omega 3 fatty acids. Insufficient omega 3 fatty acids (fish oil) give increased triglycerides (certain fats in the blood). Hyper triglyceridemia (too many triglycerides) coincides with increased cholesterol secretion in bile and decreased biliary obstruction.

Research shows that fish oil supplementation significantly increases bile acid production, for better gall bladder contraction and also reduces triglycerides. In addition, fish oil reduces the secretion of mucus glycoproteins (mucus) through the gall bladder epithelium. Mucus formation in the gall bladder is a crucial step in the formation of gallstones. One can see more arachidonic acid (arachidonic acid gives inflammatory reactions) in the gall of people with gallstones.

Anti-inflammatory diet reduces the risk of gallstones.

This is a diet including extra garlic, carrot, many fruits and vegetables, enough vitamin D, enough fiber, sugar-free, omega3, ginger, olive oil, avocado, green tea, elimination of food allergy/intolerances.

5. Insufficient fibers. Insoluble fiber from whole grains (oats), legumes, seeds (linseed) and nuts (walnuts) and soluble fibres (inulin) reduce overall and LDL cholesterol levels.

They stimulate the conversion of cholesterol into bile acids, inhibit cholesterol production in the liver, reduce triglycerides and increase insulin sensitivity. In addition, they accelerate the intestinal massage, resulting in less secondary bile salts. (these give more cholesterol saturation in the bile). All effects that indicate that the right fibers are less likely to give gallstones.

6. Insufficient vegetable proteins lead to increased triglycerides. Vegetable proteins have an inhibitory effect on the crystallization of cholesterol.

7. Various vegetable salads (including chicory rich in inulin) made with olive oil (recipes) are very fresh in fish. The alcohol can be replaced for a chilled Amé or grape juice. As a dessert, you can serve soy-yogurt with fresh blueberries and a lecithin granite bowl. Finished with chopped almonds.

The coffee with liqueur takes place for green tea with a hawk without sugar from the natural store. The usual snacks change for fresh nuts. Nuts contain several healthy ingredients (unsaturated fats, fibers, phytosterols, ellagic acid, flavonoids, lutrolinr, tocotrienols, magnesium) that can provide protection against gallstones and are still good too.

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