Tuesday, February 12, 2013
(Cross posted to the diet and nutrition message board)
I had my gallbladder taken out a little over a year ago. I am not sure where I read it or if my brain just blurted it out, but it seems to me that part of my gallbladder problem was caused by constant eating...not only was I a constant grazer, but it also (usually) takes me a long time to eat. Never giving my gallbladder a chance to rest.
I have a LOT of problems with my teeth, problems with the front bottom, a partial on the top front and now missing all of my molars on the bottom. So I tend to gravitate towards foods that don't need much chewing, anything that required a lot of 'effort' to chew, doesn't get chewed a whole lot....which leads to more strain on my entire digestive system I know. (The plus side being that I have learned to make awesomely tender proteins!)
I have been thinking about how cooking removes a lot of the good stuff in my veggies and I have been trying to fill up more on veggies since I have gotten off track a bit, the problem is that they take me so long to eat!
For example, today's lunch was a pork chop with capers, baked baby red potatoes, and a bowl full of veggies. The snap peas and baby bell peppers were easy...not so much for the baby carrots and radishes (celery is somewhat problematic as well). All in all, it took me about an hour and 15 minutes to eat.
When I did the 6 week body makeover, it was recommended to be finished eating within 30 minutes...something that I cannot always do.
I know that my gallbladder is no longer an issue, because its gone, but I still have a fatty liver and go back and forth between going to the bathroom several times a day and once every several days.
I would not have a problem getting all my freggie servings from fruit, but that puts me high(er) on carbs.
I hope that all made sense, I guess my question comes down to whether its ok to take that long to eat, or should I stick with fruit, or lose nutrients in cooking?