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: Hi!
: I live in Maia, a city near Porto, Portugal.
: I hope my questions will not collide with the
: main goals of this forum. If they do, please
: forgive me.
: My mother-in-law has been diagnosed with
: gall-bladder stones. Do you have any
: suggestions on a proper diet for her to
: follow to try to recover from this
: situation? She also has high blood
: pressures, and last month almost had a
: stroke (I think because of too much salt and
: little liquids in her diet).
: Thank you very much.
: P.S. I was pleasantly surprised to find your
: web site. Helder...this forum is open to any question about anything that anyone has. In other words, an open forum. The discussion will most likely incorporate macrobiotics in its view point. Thanks for your participation... Your mother-in-law, from the macrobiotic point of view, is going to have to change her eating habits/lifestyle. This also includes the application of abdominal ginger compress/daikon hip bath regimes. All of this information is already in posts on this site. It will take a little looking, but it's there. Her food intake needs to be more balanced and gentle so the body can do the job of healing. There are several macrobiotic things you can do specifically for gall stones but you need to be eating whole grains/fresh vegetables/etc. first for these remedies to have more that just a minimal effect. You need to figure out what macrobiotic food percentages she needs based on her condition, constitution, age, and where she lives. You can start with a general 40-50% seasonal grains, 30% seasonal fresh vegetables, half of which should be leafy greens, miso-seaweed soup, gomashio, and twig tea. Sea salt is the only kind used and is only used in the gomashio and when cooking grains. Cooking methods and time depend on the location. Steaming will probably be the best there. The ginger compresses can be started immediately. Read the directions first. Please feel free to ask any questions any time. Look over the other posts and listen to what others say as well. Bill
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