I have had gallbladder trouble myself and have learned quite a bit about the gallbladder and liver. The gallbladder is merely an “overflow”/storage bladder for the bile that the liver produces, drip by drip. Every time you eat something “fatty” (aka oily, greasy, high-fat), the digestive system needs bile to process it, so if there isn’t enough sitting in the bile duct, the gallbladder will contract and spill some of the bile it has been storing into the bile duct which empties into the small intestine.

Bottom line: No gallbladder, less bile available, so *any* fat (animal or vegetable/seed) will be hard to digest and can cause your problems.

What I do is have the majority of fats in my diet when I haven’t had any for several hours (first meal of the day, any meal or snack where I haven’t consumed anything fatty/oily for 4-6 hrs). This gives the liver time to fill up the bile duct with bile. Since you don’t have a backup (the gallbladder), limit yourself to small amounts of fat each time you eat them–the bile duct doesn’t hole much bile.

I’ve tried “ox bile” supplements, and they did seem to help. A Chinese gallbladder specialist (MD) suggested I could try them. I found some in a health food/supplement shop.

It may not be the animal products, but the fat content. Experiment with a little whole milk kefir or yogurt, for instance. And omega-3 rich “fatty fish” like salmon and sardines.

Hello Norma! I’m happy to answer some questions about peanut oil for you. Here’s a rundown of the benefits and risks:

Peanut oil is rich in monounsaturated and polyunsaturated fats, especially oleic acid and linoleic acid, which are often considered “heart‑healthy” fats. It also contains vitamin E, an antioxidant that helps protect cells from damage by free radicals, supports the immune system, and contributes to skin health. Because refined peanut oil has a high smoke point (around 400‑450°F / 200‑230°C), it is reasonably stable under heat, making it useful for frying and cooking at high temperature without breaking down as quickly. Some studies also suggest that replacing saturated fats with oils high in unsaturated fats (like peanut oil) may help reduce LDL (“bad”) cholesterol and lower risk of heart disease.

On the other hand, there are some risks or drawbacks to consider. Peanut oil is high in omega‑6 fatty acids, which in excess (especially relative to omega‑3s) may promote inflammation. Consuming a diet very high in omega‑6 and low in omega‑3 may contribute to chronic inflammatory conditions. Also, because it is calorie‑dense, overuse can contribute to excess calorie intake and weight gain. And though peanut oil has a high smoke point, if it is overheated or used repeatedly it can degrade, oxidize, and generate harmful compounds.

I hope this helps clarify the information for you! Thank you for the question. –Ina, Food Revolution Network Team

Thanks very much for sharing this with us, Kristen. I’m glad this article resonated with you.

For nutritional value, cold-pressed sunflower oil is better — it’s less processed and retains more beneficial compounds.
For high-heat cooking, refined (especially high-oleic sunflower oil) may be more stable and less likely to oxidize.

So, both can be beneficial when used for different purposes, minimally of course. –Ina, Food Revolution Network Team

We have some cold pressed sunflower oil. Is that any better than regular sunflowrr oil? My husband wants to find a cheaper oil.

Keep up the good work.

I am a massage therapist and Love using jojoba oil as it is beneficial to skin.
I use it on my face, and get many compliments for my skin, which at the age of 72 is no small thing

Thanks for the question, Peter! We published an article on the topic of Coconut Oil a while back–here it is. I hope this resource can answer your questions and provide you with some more insight! https://foodrevolution.org/blog/coconut-health-benefits/ –Ina, Food Revolution Network Team

I’m so glad you got some new information here, Ann. Thanks for your comment! –Ina, Food Revolution Network Team

You are very welcome, Marie! Thank you for being part of our community. –Ina, Food Revolution Network Team