It is generally believed that the formation of gallstones is related to bile stasis, secondary bacterial infection, and cholesterol metabolism disorders. Under the influence of the ovarian corpus luteum, a woman's cholesterol levels in the blood can double during pregnancy, thus making her more likely to develop gallstones.
Experts from the University of California, specializing in medicine and epidemiology, have found that vitamin C can promote the conversion of cholesterol (the main component of most gallstones) into bile acids, thereby preventing the formation of gallstones. This research finding was first revealed in animal experiments. The experiments showed that all guinea pigs deficient in vitamin C developed gallstones.
Therefore, experts recommend that women who are pregnant or have a family history of gallstones can take vitamin C tablets three times a day, 100 mg each, for six consecutive months. In addition, they should consume more fruits rich in vitamin C, such as sour jujubes, dates, grapefruit, hawthorn, citrus, lemons, and strawberries, as well as vegetables such as kale, celery, potherb mustard, mustard greens, and cauliflower. At the same time, reduce the intake of high-cholesterol foods such as animal brains, liver, kidneys, roe, and egg yolks.