Dr. Diego Bohórquez

So gastric bypass surgery was began to be developed by surgeons in the 60s.

And by the 90s, it had become a mainstream type of surgery for the treatment of chronic obesity.

So she told me that there were primarily three things that happened.

She said, well, within six months of the surgery, I had lost about 40% of body weight.

She said, like, I was about 300 pounds.

You do the math.

So it was a significant amount.

She said, within one week of the surgery, my diabetes was gone, she said.

I did not need more insulin shots.

So I had the same reaction that you're having.

I was like, you know, I don't know much about diabetes, but I know that it's a major health burden, right?

But the thing that really caught my eye was when she said, but since you're studying nutrition, I want you to answer this to me.

She said, why is it that before the surgery, I could not even look at Sony Side-Up X?

She said, just looking at the yoke would make me queasy.

But after the surgery, not only I can eat sunny-side up eggs, I actually have a craving for the yolk, she said.

Every time we go on Saturday to a restaurant for breakfast, I will take the toast and I will actually clean the plate of the yolk.

So how is either that rewiring the gut alter my perception of flavor, alter my cravings and my mind to get the yolk, she said.

In simple terms, the classic surgery is called Roux-en-Y surgery.

gastric bypass surgery, which involves a reduction of the stomach and shortcutting the connection of the stomach to the intestine.

So you will cut one third, which will be the duodenum,