There's a question that comes up inside The School more than almost any other.
Not about weight loss. Not about hormones. Not about fasting.
It's this: "I had my gallbladder removed. Why does nobody tell you what to do after?"
Nurse Doza dedicated an entire course to answering that question — and I want to walk you through three of the questions members brought to one of the classes; because the answers are the kind of thing that should be common knowledge and somehow still aren't.
Here's what we're covering today — click to jump to your section:
Q: I'm a woman in my late 40s. My doctor told me gallbladder disease is more common in women, but never explained why. What is actually going on?
A: Nurse Doza started here with something most people have completely backwards: cholesterol.
We've been taught cholesterol is the enemy. Nurse Doza flipped that. Cholesterol is the raw material your body uses to make estrogen. The liver produces it, the gallbladder helps process the bile that breaks it all down — and when that system gets overloaded from fast food, processed oils, or estrogen replacement therapy, the gallbladder is the first thing to break down.
That's why women are disproportionately affected. Estrogen increases cholesterol concentration in bile. More cholesterol in bile means more opportunity for crystallization into gallstones. Layer a diet high in refined carbohydrates and seed oils on top of that, and the gallbladder doesn't stand a chance.
The number Nurse Doza shared in class stuck with me: out of roughly 20 million gallbladder disease cases annually in the United States, 14 million are women.
Most of them were never told any of this. Not before surgery. Not after.
That's not a gap in care. That's a system that never asked the right question.
The Gallbladder Course inside The School exists because this conversation needs to happen — and it wasn't happening anywhere else.
Nurse Doza built it specifically for people who've had their gallbladder removed, are dealing with gallbladder issues right now, or just want to understand what their liver and gut are actually doing.
You can access the full course — every recorded class, every Q&A — for just $10.
Q: I had my gallbladder removed two years ago, and I still have bloating and digestive issues, and I've gained weight. My doctor says everything looks fine. Why do I still feel this bad?
A: This one landed hard in the room. Because almost everyone had either been through it or knew someone who had.
Nurse Doza's answer was simple and a little uncomfortable: removing the gallbladder does not fix what caused the gallbladder to fail.
The gallbladder is the liver's wingman. It stores bile — the substance the liver makes to break down fats. When the gallbladder gets diseased and removed, the liver is still there. And if the diet and lifestyle that caused the problem never changed, the liver is still carrying the same load.
Fatty liver. Leaky gut. Insulin resistance. None of that disappears when the gallbladder comes out. In many cases, it worsens — because now there's no buffer.
Nurse Doza also walked through something called post-cholecystectomy syndrome — which sounds like a real diagnosis, and technically it is — but what it really describes is: you kept eating the same things, and now we have a billing code for it.
The surgeon did their job. The root cause was never touched.
If this is where you are right now, the Gallbladder Course is the most direct path to understanding what's actually going on — and what to do about it.
And if the gallbladder isn't your issue, but something else is resonating, every course in The School library is accessible for $10.
Browse what we have and find the one that meets you where you are.
Q: Okay. I understand the problem. But what do I actually do now?
A: This is where Nurse Doza always lands the plane — and why I keep coming back to these classes even when I think I already know the material.
After breaking down the estrogen connection, the sludge, the fatty liver that's still sitting there after surgery, he pulls it all back to something actionable. Here's what he laid out:
Stop the input. No more fast food. No more seed oils. No more high fructose corn syrup. The liver cannot heal if it's still receiving the same inputs that damaged it. This isn't a suggestion — it's the foundation everything else sits on.
Support the liver directly. The liver can regenerate, but it needs the right nutrients to do it. Turmeric, green tea, B vitamins, and targeted liver support give it what it needs to start clearing the backlog. Nurse Doza walks through his full 3-supplement protocol — Liver Boost, Liver Prime, and Gut Powder — inside the course. You can also find it at goodpoops.org.
Repair the gut. The digestive damage that contributed to gallbladder disease didn't start in the gallbladder. It started in the gut, years before any pain showed up. L-glutamine, probiotics, and collagen begin closing the gaps.
Regulate insulin. Gallstones and insulin resistance go hand in hand. Every blood sugar spike feeds the same cycle. Eat real food. Eat when you're actually hungry. That's the protocol.
What Nurse Doza does well — and what I think makes The School worth it — is that he never makes this feel like an overhaul. He gives you a sequence. And when you can see the sequence, it stops feeling impossible
The Gallbladder Course is one of the most accessed courses in The School for a reason.
People are finding it because they're looking for exactly this — answers that their doctors didn't give them. If that's you, or someone you know, this is the place to send them.
To your health,
Baldo Co-Founder, School of Doza & MSW Nutrition
P.S. Every Wednesday, Nurse Doza hosts a LIVE AMA inside The School where members bring questions exactly like these — and get answers in real time. These aren't recorded. Show up or miss it. That kind of direct access to Nurse Doza normally starts at $400 for a 30-minute private consult. Your membership includes it. Start your free trial at community.schoolofdoza.com/c/start-here