(Adnkronos) - “Come clinici e scienziati stiamo facendo un grande lavoro. Abbiamo capito che è necessario aiutare le cellulare nervose per superare i problemi di nutrizione legati alla malattia”. Lo ha detto Giorgio Calabrese, nutrizionista ed esperto della Commissione medico-scientifica di Aisla, Associazione italiana sclerosi laterale amiotrofica, al convegno ‘Sla:!Metabolismo e Nutrizione. Nuove frontiere nella presa in carico’, all’Università di Scienze Gastronomiche di Pollenzo (Cuneo )
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00:00The meaning of this day is wonderful, because we need to understand that these characters
00:11are characters that we could be and that need to be addressed, not as sick, but as
00:18people who have disorders and who then give a disease. These disorders are sometimes not
00:26the absolute thing of the disease, but they are the ones that give more annoyance.
00:29Imagine dysphagia. What does it mean? I can't swallow. If I can't swallow, I think in my mind,
00:36I put some liquid. It doesn't even work that way. You have to put yourself in the perspective of having something
00:42velvety, soft, but not too liquid, not too solid. Why? Because we are working on
00:49one thing, I explain it to you very easily. Our brain cortex, the one that allows us to
00:54see the world, to think, however, has a motor neuron called 1. At a certain point there is his brother
01:00who is put up in the part, let's say, of the front horn of the spinal cord and calls him,
01:06but sometimes he can't speak to him well. So what happens? That everything that passes from the brain
01:12to that spinal cord is blocked. We can't swallow, but we are able to help them.
01:18What do we do? We put ourselves in a position to give a product that is soft, but not liquid,
01:25soft, but not too hard, that has many small portions of food, that when we sit down,
01:32we put ourselves with the spoon to put it underneath, in such a way as to impose a position.
01:38We give food that must be, how to say, harmonized between them in their softness.
01:45We, as clinical nutritionists, as scientists, are doing a great job. The scientific committee,
01:51which is wonderful, in Asla, where there are so many scientists, is working in every way,
01:56and we, as nutritionists, I, especially my daughter Cinzia, who are two internists who deal with this disease,
02:02we are working because we have understood that even where there is a problem, such as, for example,
02:08the problem of obesity in the dysphagia, the problem is not to make it lose weight, but to not make it
02:13lose weight and to lower insulin. Why? Because it oxidizes all the problems, all the nervous cells.
02:19We will help the nervous cells, and Asla is doing a wonderful job for this cause.