Neuro Nutrition: Everyday Eating to Ease Parkinson’s Symptoms

Transcript

• 00:00All right.
• 00:02Hello, everybody.
• 00:03Welcome to the Yale New
• 00:04Haven Health Teaching Kitchen.
• 00:07We are gonna go ahead
• 00:09and get started because we're
• 00:10gonna be respectful of your
• 00:11time. We've got an hour
• 00:12together.
• 00:13Thank you for spending this
• 00:15hour of your evening with
• 00:16us,
• 00:17for this episode of Neuro
• 00:20Nutrition.
• 00:21All right. We do in
• 00:22the teaching kitchen, teach free
• 00:24kitchen classes
• 00:25to patients of the Yale
• 00:27New Haven Health, hospital system.
• 00:29All you need is a
• 00:30referral from your provider.
• 00:32My name is Danielle Sanders.
• 00:33I am a chef registered
• 00:35dietitian here at the teaching
• 00:36kitchen, and I'm joined by
• 00:38two very special friends today.
• 00:40All right. This is Doctor.
• 00:42Veronica Santini.
• 00:44Hi. Nice to meet you.
• 00:46I am the clinical chief
• 00:47of movement disorders at Yale,
• 00:49and we are excited to
• 00:51teach you about nutrition
• 00:53in Parkinson's disease. Yes. Thank
• 00:55you for being here. And
• 00:56this is Megan Harkins.
• 00:58Hi, everyone. Megan Harkins,
• 01:00nurse navigator for the Parkinson's
• 01:02and Movement Disorder Program.
• 01:04So happy to be here.
• 01:05So happy for you to
• 01:06join us and very excited
• 01:08to,
• 01:09cook and taste this delicious
• 01:11recipe that Danielle
• 01:12has in store for us.
• 01:14Yes.
• 01:17Tasting is the best part
• 01:18at Dance Party. Yeah.
• 01:20Awesome. Well, April is Parkinson's
• 01:23awareness smart. And Megan, you
• 01:24were telling me about a
• 01:26fun fact, I suppose, about
• 01:27why maybe the month of
• 01:28April was chosen. Tell us
• 01:30about that. Yes. So,
• 01:33the,
• 01:33the scientist, the clinician who
• 01:36first noted Parkinson's disease, this
• 01:38is actually his birth month.
• 01:40And so they decided to
• 01:42make,
• 01:43the entire month Parkinson's awareness
• 01:45month. So there you go.
• 01:47A little bit random, but
• 01:48I like this one. Usually
• 01:49awareness months are just kind
• 01:50of, we throw them on
• 01:51the It's a reason for
• 01:53this one. I like this.
• 01:54All right. I kind of
• 01:55want to set the tone
• 01:56today before we get started
• 01:58for some things to expect.
• 02:00Oftentimes when we talk about
• 02:02specific nutrition recommendations
• 02:04for a condition,
• 02:06people think that it is
• 02:07very prescriptive.
• 02:08This program is not to
• 02:09be prescriptive. Parkinson's does affect
• 02:12each patient very differently.
• 02:14Okay. So what we are
• 02:15trying to do is,
• 02:17one, share practical ways to
• 02:18make cooking and eating
• 02:20a little bit safer, a
• 02:22little bit easier, and obviously
• 02:24still enjoyable. Pleasure still matters.
• 02:27Okay.
• 02:28Second, we're going to talk
• 02:29a little bit about adaptations
• 02:31with eating, with cooking.
• 02:33Okay.
• 02:34Asking for help or using
• 02:35these things are not cheating
• 02:37or shortcuts. They are tools,
• 02:39and we want to make
• 02:39sure that you're equipped with
• 02:41the tools that are available
• 02:42to you. And
• 02:43then lastly,
• 02:45adapting any of these small
• 02:46changes that we demoed today
• 02:48can help support you in
• 02:50everyday life.
• 02:51Okay? So I'm going to
• 02:52throw it to you guys.
• 02:54What are some of the
• 02:55biggest
• 02:56challenges you see patients,
• 02:58encounter with Parkinson's, whether it's
• 03:00early stage or late stage?
• 03:02Yeah. We actually have some
• 03:04adaptive equipment here,
• 03:07that we recommend for some
• 03:08of those challenges.
• 03:10Obviously,
• 03:12one of the most recognizable
• 03:13symptoms of Parkinson's disease
• 03:15is a tremor and loss
• 03:17of dexterity.
• 03:18And so for people who
• 03:19love to cook, that can
• 03:20be very difficult, especially for
• 03:21slicing and dicing, for example.
• 03:24So you see here we
• 03:25have, some gloves, for example.
• 03:27These are actually
• 03:29steel gloves,
• 03:31and these can be used
• 03:34these can be used, you
• 03:36know, when you're cutting, you
• 03:37can use them on both
• 03:38hands. You can use them
• 03:39on one hand,
• 03:40but just to protect your
• 03:42hand in case there's any
• 03:43slippage or anything like that,
• 03:45when slicing, dicing, and using
• 03:46sharp, equipment in the kitchen.
• 03:49And this is just another
• 03:50example of one that's a
• 03:51little bit,
• 03:52less protective.
• 03:55What else?
• 03:56The so,
• 03:57you know, loss of dexterity,
• 04:01you know, like I said,
• 04:02cutting can be an issue.
• 04:04We have,
• 04:05this,
• 04:06little rocker knife, it's called.
• 04:09This is not a super
• 04:10sharp one because I travel
• 04:12with this one to show
• 04:13it to, various groups. But,
• 04:16nonetheless, you can get them.
• 04:17They can be very sharp,
• 04:19and very effective,
• 04:21at cutting,
• 04:22in the kitchen so that
• 04:23you can continue to make
• 04:25the recipes that you love.
• 04:26And it works, you kind
• 04:28of like this. You can
• 04:29saw it or you can
• 04:30chop. Yeah. I'm gonna let
• 04:31you actually cut up something
• 04:32that we'll be using in
• 04:33a recipe in a minute
• 04:34so you can kinda show
• 04:35how it works. Sure. So
• 04:37like I said, not super
• 04:39sharp, but
• 04:40I gave you the the
• 04:42most crunchy carrot out there.
• 04:45Little action shot for everybody
• 04:47out there. So that's just
• 04:48an example.
• 04:51I'll take those out of
• 04:51your way. Sure. Thank you.
• 04:53The work for you. That's
• 04:54okay.
• 04:58So,
• 04:59in addition to tremor,
• 05:02you know, there can be
• 05:03issues with, you know, significant
• 05:06issues with mobility,
• 05:08in addition to,
• 05:12in addition to,
• 05:14you know, being able to
• 05:15move around the kitchen Yeah.
• 05:17Finding things in, you know,
• 05:19in lower cabinets, getting things
• 05:21up high. That's where this
• 05:23fun little grabber can come
• 05:25in handy.
• 05:28So yeah. Yeah.
• 05:30Yeah. You can pick things
• 05:31up with it. Very handy
• 05:34and pretty simple to use.
• 05:37And this actually has a
• 05:39lot of uses in addition
• 05:40to just being a grabber
• 05:41grabber. It has a magnet
• 05:42on the bottom as well
• 05:43for any metal things that
• 05:44you might drop.
• 05:47And, you know, the reality
• 05:48is is that this is
• 05:50great to grab things, to
• 05:51move things, etcetera, to keep
• 05:53stability.
• 05:54But if you do have
• 05:55trouble with mobility, you need
• 05:57to sit while you cook,
• 05:58for example.
• 05:59We really advise that you
• 06:01rearrange your cabinets.
• 06:03Put things in accessible places.
• 06:05If these are the cabinets
• 06:07that you can reach or
• 06:08when you're sitting or in
• 06:09a chair or on on
• 06:11your walker,
• 06:12go ahead and put the
• 06:13important stuff that you use
• 06:15right down here so that
• 06:16it's not that you're reaching
• 06:18above your head where, you
• 06:20know, I might be upset
• 06:21about you losing your balance.
• 06:24I love that. So, especially
• 06:25here in the teaching kitchen,
• 06:27we try to provide accommodations
• 06:29for patients that come in
• 06:30with Parkinson's as well. We
• 06:31do have the cut gloves.
• 06:32Some of these other gadgets
• 06:33we don't have, but I
• 06:35love that tip And a
• 06:36lot of people, you know,
• 06:37maybe are hesitant at first
• 06:39to make some of those
• 06:40changes. But again, it's about
• 06:41making it easier for you.
• 06:43It's your house. Your house.
• 06:44Make your life easy. Right?
• 06:45Yeah. Take breaks, sit down,
• 06:47do what you need to
• 06:48do. Yeah. Absolutely. Okay. What
• 06:50else do you have?
• 06:52So when it comes to
• 06:53eating, obviously, you wanna be
• 06:54able to enjoy your food,
• 06:56once you make it or
• 06:57once your loved one makes
• 06:58it for you.
• 06:59So we have just a
• 07:00couple things, here,
• 07:02that could be pretty handy.
• 07:04This is a a weighted
• 07:06bowl, and it's also insulated.
• 07:09So one of the things
• 07:10that happens
• 07:12with, Parkinson's disease, you know,
• 07:14is people slow down. All
• 07:15of the movements get much
• 07:17slower.
• 07:18And so this is insulated
• 07:20to keep your
• 07:21your
• 07:22food, your soup, you know,
• 07:24whatever,
• 07:25you wanna put in here
• 07:26warm,
• 07:27you know, even if it
• 07:28takes a while to eat
• 07:29it. And it's weighted so
• 07:31that it's not moving all
• 07:32around as you're, you know,
• 07:34as you're dipping your spoon
• 07:35into it.
• 07:37We also have
• 07:39these three things. I'm gonna
• 07:40show these items together.
• 07:42One of the things,
• 07:44my patients always tell me
• 07:46about, Megan, is how
• 07:48the like you said, either
• 07:49the bowl is moving around
• 07:51or the food is moving
• 07:52around
• 07:54on the plate and it
• 07:55becomes that they're chasing after
• 07:57it. Right. Exactly.
• 07:58So when,
• 08:00you know, in addition to
• 08:01using a weighted bowl, if
• 08:02the, if the plate is
• 08:03actually moving around,
• 08:05this is called Dycem.
• 08:07This is a very sort
• 08:09of sticky material,
• 08:11and it comes in all
• 08:12sorts of shapes and sizes.
• 08:13You can actually buy it
• 08:14in a roll as well
• 08:15and be able to cut,
• 08:17you know, the size that
• 08:19you need.
• 08:20But
• 08:22to your point, you can
• 08:23put a plate on here
• 08:25and then it doesn't move.
• 08:27And so that can sort
• 08:28of another handy, you know,
• 08:31tip for for keeping your
• 08:33plate in place, for example.
• 08:35This,
• 08:37this plate, you might notice
• 08:38it's a little oddly shaped.
• 08:40That's because it has a,
• 08:43a lip on it. So,
• 08:45everyone knows if you have
• 08:47tremor, if you have loss
• 08:48of dexterity, it can be
• 08:49very, very difficult to get
• 08:50food onto
• 08:52your spoon, onto your fork.
• 08:54And so this lip sort
• 08:55of serves as a as
• 08:57a, as an assist. Right?
• 09:00And then,
• 09:01this here is a,
• 09:04a weighted spoon.
• 09:05You can get weighted forks,
• 09:06weighted knives, weighted
• 09:08spoons.
• 09:09The weight can actually help,
• 09:12control a tremor a little
• 09:13bit.
• 09:14And The width, the large
• 09:17the wide bend. Very wide.
• 09:18Yeah. Really helps with the
• 09:20dexterity issues. Yep.
• 09:25Spoon, it's not only weighted,
• 09:27but you can also bend
• 09:28it,
• 09:30to make it a little
• 09:30bit easier
• 09:32to get the food to
• 09:33your mouth, right?
• 09:35So I, you wanna
• 09:40so going back to this
• 09:42this, this scoop plate,
• 09:44you know, we have the
• 09:45weighted spoon. You can imagine
• 09:46peas or something here. And
• 09:48rather than having to twist
• 09:51the spoon, right, to come
• 09:52to your mouth, you simply
• 09:54lift
• 09:57to your mouth. Lots of,
• 10:00tools that are useful, I
• 10:02think, for a lot of
• 10:03people.
• 10:04So as we go along
• 10:05today, you're gonna see us
• 10:06try to incorporate
• 10:07using some of these just
• 10:09to demo what it might
• 10:10look like. Okay. And we're
• 10:12going to go ahead and
• 10:12get started with our first
• 10:14recipe. Now I met with
• 10:16these ladies to make sure
• 10:17that these recipes were in
• 10:18line with recommendations
• 10:20and common challenges,
• 10:22that you see with patients.
• 10:23And one of the things
• 10:24that you mentioned
• 10:26was we need to be
• 10:27able to add lots of
• 10:28flavor to things,
• 10:30maybe adding sauces or gravy.
• 10:33Tell me a little bit
• 10:34more about what challenge that
• 10:35is gonna help meet.
• 10:37Danielle, our patients,
• 10:40really, a lot of them
• 10:41cannot taste very well, and
• 10:43it's because they lose their
• 10:45sense of smell. And smell
• 10:46and taste are one and
• 10:47the same. They go right
• 10:48together. And so if you
• 10:50start to lose your sense
• 10:51of taste and you can't
• 10:53smell the food, it really
• 10:54reduces your appetite. And then
• 10:56like you said, we wanna
• 10:58enjoy life. We want everyone
• 11:00to have pleasure, and food
• 11:01is a big source of
• 11:02pleasure for lots of people.
• 11:03Absolutely. So strong flavors can
• 11:05help to kind of override
• 11:06that. Okay. That's what we're
• 11:08gonna do. Yeah. And also,
• 11:10thinking about nutrition recommendations
• 11:12for good brain health. We
• 11:14know that fruits and vegetables
• 11:16are important.
• 11:17So I'm gonna come up
• 11:18with a salad dressing. That's
• 11:19my first idea. Love it.
• 11:21Okay. Now this dressing
• 11:23tastes good on things other
• 11:24than salad. Okay. Okay. We
• 11:25are gonna show it on
• 11:26salad today. But, think outside
• 11:29of the box when it
• 11:30comes to this. You could
• 11:31put this on a grain
• 11:32salad. It actually tastes good
• 11:34on the dish that we're
• 11:35gonna prepare today as well.
• 11:37But I think this tastes
• 11:38good on meats and other
• 11:39things as well. Okay. Okay.
• 11:41So what we're making is
• 11:43a, let's see, carrot ginger
• 11:45salad dressing. It is very
• 11:47bright. It has a ton
• 11:48of flavor. We're going to
• 11:50start with some carrots, and
• 11:51you saw Meghan cut those
• 11:53with the, adaptive rocker knife
• 11:55there.
• 11:56If you were cutting with
• 11:57the cut glove, here is
• 11:59where
• 12:00I might pop on the
• 12:01cut glove.
• 12:04If I can get my
• 12:05camera to come in
• 12:07and show you what I'm
• 12:08doing here. There we go.
• 12:09You might come in with
• 12:10the cut glove. This one's
• 12:11a little large for me,
• 12:12just so that you're not
• 12:14cutting your fingers or anything
• 12:15like that. And I'm just
• 12:16going to rough chop this
• 12:17carrot. We are making this
• 12:19salad dressing in a blender
• 12:22because it's quick and easy.
• 12:24So we're gonna go in
• 12:25with the carrots.
• 12:27Alright, very simple ingredients here.
• 12:29We're gonna go in with
• 12:30some canola oil,
• 12:32a little rice wine vinegar.
• 12:34This one's really fun because
• 12:35it's just dump, right?
• 12:38And so whether you're adding
• 12:39it or you're working with
• 12:40somebody else, it's really great.
• 12:42We've got a little sesame
• 12:43oil that we're going to
• 12:44go in
• 12:46and some soy sauce.
• 12:48You might be picking up
• 12:49on the flavor here, this
• 12:50is often served in like
• 12:52a Japanese steakhouse. Okay. Okay,
• 12:55and it's usually served on
• 12:56like a wedge salad. For
• 12:58the spices here, I've got
• 12:59a little curry powder,
• 13:01some onion powder and garlic
• 13:03powder, and then just a
• 13:04little bit of honey for
• 13:05sweetness.
• 13:07Now, Danielle, if anyone was
• 13:09interested in, you know, keeping
• 13:10it a little bit more
• 13:11Mediterranean style, would it be
• 13:13possible to switch out the
• 13:14canola oil for olive oil,
• 13:16for example?
• 13:17Absolutely. You could you could
• 13:18absolutely use either one. If
• 13:20you were gonna do olive
• 13:21oil, I would do just
• 13:22a plain classic olive oil.
• 13:24You don't want the flavor
• 13:25to overpower the rest of
• 13:26the ingredients here.
• 13:28I did that's why I
• 13:29did the canola as well
• 13:31as just cost. Sometimes it's
• 13:32a little bit cheaper. Yes.
• 13:33Yeah, absolutely.
• 13:36All right. So I'm gonna
• 13:37pop this in the blender.
• 13:38And overall, it seems like
• 13:40this is a really good
• 13:41source of healthy fats
• 13:44in addition to the nice
• 13:45strong flavor.
• 13:47Absolutely.
• 13:48Lots of healthy fats in
• 13:49here.
• 14:02Have to deafen you guys
• 14:04when I turn the blender
• 14:05on here.
• 14:08So again, this is a
• 14:09nice, it's a nice bright
• 14:11color as you can see
• 14:12from the carrots. I'm gonna
• 14:14pop a little water in
• 14:15here because I do want
• 14:15it thin for the salad
• 14:17dressing. You could also warm
• 14:18this up and it's almost
• 14:19like soup like as well.
• 14:21Mhmm. Okay?
• 14:22Sounds delicious. Alright. The visual
• 14:24appeal of it is also
• 14:25important. Right? Like, that makes
• 14:27us hungry and excited and
• 14:27it actually that visual input
• 14:27into our brain gets everything
• 14:31actually, that visual input into
• 14:32our brain gets everything going
• 14:33as far as appetite.
• 14:34I
• 14:35think so. Yeah. I think
• 14:36so. Yeah. So we're gonna
• 14:37kinda show two ways that
• 14:39you might enjoy this salad,
• 14:40thinking about shortcuts
• 14:42and that sort of thing.
• 14:44I like to put it
• 14:45on a wedge salad,
• 14:47the one there on the
• 14:48left.
• 14:49But you can also use
• 14:50like a bagged salad. Okay,
• 14:51something that we talk about
• 14:52is how can you
• 14:54save some time, save some
• 14:56energy. Cutting lettuce takes some
• 14:58time and energy. Go for
• 14:59a bagged salad if you
• 15:00want to get those leafy
• 15:01greens.
• 15:02Don't have to cut it.
• 15:03Very easy to prepare.
• 15:05Yeah.
• 15:06I mean, this great for
• 15:08so many types of people,
• 15:09people who are busy, right?
• 15:11Save a little bit of
• 15:12time. I definitely take those
• 15:13shortcuts in my life.
• 15:22Yes. I take those shortcuts
• 15:24too. And All the time.
• 15:26I All the time. I'm
• 15:27actually so surprised right now
• 15:29how easy it is to
• 15:30make homemade dressing. I usually
• 15:31rely on bottles, and I'm
• 15:33just watching This is a
• 15:34hotel. A three minute, you
• 15:37know, process.
• 15:39Very easy.
• 15:41Let's see here.
• 15:44All right, we're gonna go
• 15:45ahead and pop this on
• 15:47our salad here just for
• 15:48a good view.
• 15:49Why don't you bring me
• 15:50over
• 15:51the wedge salad first?
• 15:56All right, so I might
• 15:57just drizzle a little like
• 15:58this. I have the wrong
• 15:59utensil, but that's okay.
• 16:01I always like how a
• 16:02wedge salad looks a little,
• 16:04we call it rustic.
• 16:05Right? It looks a little
• 16:06rustic. It doesn't have to
• 16:07be perfect.
• 16:09And then this is nice,
• 16:10pretty elevated. If you wanted
• 16:12to like serve this at
• 16:13a party, it feels a
• 16:14little fancy.
• 16:15A nice salad here, you
• 16:17could top it with some
• 16:18sesame seeds or anything like
• 16:19that.
• 16:21And then maybe let's see
• 16:22if you were going to
• 16:22do it on this one,
• 16:24what I would recommend,
• 16:28got two lovely sous chefs
• 16:29in the kitchen today,
• 16:30is I would recommend going
• 16:32ahead and just putting a
• 16:33little on top of your
• 16:34dressing, maybe doing this in
• 16:35a big bowl
• 16:37and then you can kind
• 16:37of toss your greens.
• 16:39I like when my salad
• 16:40dressing is fully coated on
• 16:42my salad.
• 16:44So something like this might
• 16:45be good.
• 16:48A technique that we are
• 16:49going to show in just
• 16:50a little bit,
• 16:52again with dexterity, right, maybe
• 16:54I can't use the tongs
• 16:55in this way, You could
• 16:56open the bag of lettuce
• 16:58or your salad dressing in
• 16:59there and then shake it
• 17:00up. Absolutely. That's a good
• 17:01way to do it as
• 17:02well. Yeah.
• 17:04I've also seen people,
• 17:06use like a Tupperware,
• 17:07you know, put the top
• 17:08on the Tupperware, just shake
• 17:10it that way. Yeah. Amazing.
• 17:12All right. I'm gonna get
• 17:13set up for our next
• 17:14recipe,
• 17:15but let's talk about some
• 17:16other,
• 17:18challenges that you might see
• 17:21with Parkinson's.
• 17:24Well,
• 17:25should we talk about what's
• 17:26near and dear to my
• 17:27heart? Let's talk about it.
• 17:28Sure, please do. Okay. Well,
• 17:30you mentioned you're just gonna
• 17:31add a little bit of
• 17:33water
• 17:34to your salad dressing.
• 17:36Oh, hydration. Hydration. That's the
• 17:38big one. Nobody
• 17:40hydrates
• 17:41well enough. I mean, most
• 17:43of the people you talk
• 17:44to say, oh, do you
• 17:45hydrate? Yeah. Do pretty well
• 17:47with hydration. And we are
• 17:48all under hydrating. So
• 17:51you know how much water
• 17:53we really need? We need
• 17:54a lot. I sure do.
• 17:55I work with you regularly.
• 17:57And so
• 17:58And our number is is
• 17:59drilled into my head. Sixty
• 18:01ounces is what you recommend.
• 18:03Yeah. Right? Yep. For some
• 18:04people, it's more than that,
• 18:05and it really is based
• 18:06on our body side. And
• 18:07what I always think about
• 18:09is how every single cell
• 18:11in our body is functioning
• 18:13on water. And when you
• 18:14don't have enough water, your
• 18:16cells are like shriveled up
• 18:17and miserable. And when you
• 18:19do have enough water, all
• 18:20of the cells are functioning
• 18:22to maximum capacity. And that's
• 18:24gonna be so important
• 18:25when you have a disease
• 18:26that is affecting your brain
• 18:28and your thinking, you're gonna
• 18:30see increased energy levels, reduced
• 18:32fatigue,
• 18:33and you're also going to
• 18:35be able to boost blood
• 18:36pressure, which is so important.
• 18:38Absolutely. Makes sense. Yeah. I
• 18:39can't think of a single
• 18:41bodily process that doesn't involve
• 18:43water. Right? Our bodies are
• 18:44what? Eighty water, I think
• 18:45the statistic is.
• 18:47And in addition to helping
• 18:49with fatigue,
• 18:50it can help with brain
• 18:51fog. Right? If you're having
• 18:53some cognitive issues, it could
• 18:54be because you're really dehydrated.
• 18:56It can help with sore
• 18:57muscles. It can help with
• 18:59with humidity. Right? Yes.
• 19:00So it's there's yeah.
• 19:03First and foremost,
• 19:04if you're going to make
• 19:05any sort of lifestyle changes
• 19:06at all, starting with water
• 19:08and making sure you're getting
• 19:09enough is probably a good
• 19:10place to start. And please
• 19:13tell me, well, I'm just
• 19:14not thirsty or I don't
• 19:16really like water. Nobody really
• 19:18likes water. It's not like,
• 19:19oh, let me have some
• 19:20water. I mean, I do.
• 19:21But but most normal people
• 19:24aren't gonna be doing that.
• 19:25So don't wait until you're
• 19:26thirsty. It's already too late.
• 19:27Your poor kidneys are like,
• 19:28please give us water by
• 19:29that point. So just drink
• 19:31it. How are you gonna
• 19:32get that much in though?
• 19:34Well,
• 19:35a few things.
• 19:36I always recommend carrying a
• 19:38water bottle around all the
• 19:39time. So having that water
• 19:40handy, right, is so important.
• 19:43Setting little goals for yourself
• 19:45even, right, if you haven't,
• 19:47if you're not really a
• 19:48big water drinker or big
• 19:50fluid drinker,
• 19:51you know, starting off with,
• 19:52I'm gonna get, you know,
• 19:54one bottle of water in
• 19:55by ten AM. This is
• 19:56for example.
• 19:58You know, starting small there.
• 20:01Having incorporating
• 20:02juicy,
• 20:13taste good,
• 20:15you know, adding in some
• 20:16flavor
• 20:18to the water, we often
• 20:18recommend cutting with juice, for
• 20:19example,
• 20:20cutting with Gatorade, adding in
• 20:22some, electrolyte tablets, for example.
• 20:24Need to add a little
• 20:25bubbly, a little carpet. Little
• 20:27bit
• 20:27of
• 20:28glitter water. That's what I
• 20:29like to do. I love
• 20:30it. Yes. Yeah. I like
• 20:32that you brought up the
• 20:33point about food as well.
• 20:34That's something that we often,
• 20:36mention Mhmm. Is that you
• 20:38can eat your hydration too.
• 20:39Yes. So soups and stews
• 20:41as well as those naturally
• 20:43juicy
• 20:44fruits and vegetables. Cucumbers. Cucumbers.
• 20:46Oh, my goodness. So it's
• 20:47basically water. Yes. Right. If
• 20:48you're drinking two cups of
• 20:49water, you eat a whole
• 20:50cucumber. I love oh, really?
• 20:52Yeah. Wow. That's great. So
• 20:53much water. Now, here you
• 20:55go.
• 20:56Alright. So something else that
• 20:58I know,
• 20:59I've had a few patients
• 21:00in the kitchen talk to
• 21:01me about,
• 21:02is
• 21:04protein.
• 21:04Mhmm. Protein with Parkinson's. Some
• 21:06people say I can't eat
• 21:08protein. It inter interacts with
• 21:09my medication.
• 21:10Mhmm. And this is a
• 21:12conversation that we've had. What
• 21:13would you say
• 21:15to a patient that is
• 21:16worried about
• 21:17protein specifically?
• 21:19And and where does that
• 21:20come from? Sure.
• 21:23Well, it depends on the
• 21:24patient. It always starts with
• 21:26that. Certainly. So it we
• 21:28can't say,
• 21:30like, anything in Parkinson's disease.
• 21:32You can never say that
• 21:33there's a universal rule for
• 21:35any one person. Right. That's
• 21:36across the board. Across the
• 21:37board. Yep. And one reason
• 21:39is is that this although
• 21:41we know that protein can
• 21:43block the absorption of one
• 21:44of the most important medicines
• 21:46that we have, carbidopa levodopa,
• 21:48we also know it doesn't
• 21:50matter so much in early
• 21:52disease course. Mhmm. It really
• 21:54matters
• 21:55more as disease progresses. So
• 21:57in the early stage, I
• 21:59say, please don't worry about
• 22:00it. You have enough to
• 22:01think about and learn and
• 22:02adapt to. Don't worry about
• 22:04that. Now, if it starts
• 22:05to interfere with things later
• 22:07on, I'm also gonna say,
• 22:09try not to worry about
• 22:10it because guess what we
• 22:11can do if some of
• 22:12your medicine is being blocked?
• 22:14We can just artificially
• 22:15increase the dose and know
• 22:17that some of it's not
• 22:18getting absorbed. No big deal.
• 22:20What do you think, Megan?
• 22:25People that if this is
• 22:26a problem for you, you're
• 22:27gonna know. Yeah. Right? You're
• 22:28gonna know if your medication
• 22:29is not kicking in, and
• 22:30then we're gonna take a
• 22:31look at it. And we
• 22:33can,
• 22:34you know, time our meals
• 22:35a little bit differently, time
• 22:36our
• 22:38increase the dose if necessary.
• 22:39There's plenty of things that
• 22:40we can do, but the
• 22:42last thing that we're gonna
• 22:43tell you to do is
• 22:44to avoid protein altogether. We're
• 22:47never going to to to
• 22:48recommend that.
• 22:50Protein is essential,
• 22:52for maintaining muscles, for one
• 22:54thing, which is so important,
• 22:55as you know, exercise being
• 22:57so important in Parkinson's disease,
• 22:59a topic that's near and
• 23:00dear to my heart.
• 23:02But, yes, we,
• 23:04whenever
• 23:05unfortunately, this information is out
• 23:07there online. Right? And it's
• 23:09a it's a hard fact
• 23:10that people can hold on
• 23:12to Right. And say, oh,
• 23:13okay. This interferes with my
• 23:15medication. I should limit this.
• 23:17And we should not be
• 23:18limiting. We should just be,
• 23:20one,
• 23:21deciding, is it affecting your
• 23:23symptoms?
• 23:23And two, if so,
• 23:25how can we change scheduling
• 23:27a little bit, change dosing
• 23:28a little bit? Right. So
• 23:30in general guidelines
• 23:31for following the MIND diet,
• 23:33and I already mentioned plants
• 23:34are forward. When we think
• 23:35about the MIND diet, protein
• 23:37is an essential part of
• 23:38the plate, just like you
• 23:39said. So recommendations would include
• 23:42maybe you're struggling to eat
• 23:44a full meal to have
• 23:45a balanced meal, protein, carbohydrates,
• 23:48fruits, and vegetables.
• 23:49Maybe you're having smaller frequent
• 23:51meals facing them throughout the
• 23:52day,
• 23:53making sure that you're having
• 23:55protein
• 23:56in all of the different
• 23:57ways that you can.
• 23:59Yes. And that's one of
• 23:59the dishes that we're gonna
• 24:00prepare next. So it's a
• 24:01great segue.
• 24:02I'm gonna have you guys,
• 24:04help me out with this
• 24:05one. Okay. We're making a
• 24:06honey walnut shrimp. So one
• 24:08of the big things when
• 24:09we talk about protein, we
• 24:10want it to be lean.
• 24:12We are worried about that
• 24:13saturated fat. Okay. Saturated fat
• 24:15is solid at room temperature.
• 24:17Things like,
• 24:18butter, bacon fat, those sorts
• 24:20of things. It's often found
• 24:21in red meats and animal
• 24:23products. So today we are
• 24:24going to do the honey
• 24:25walnut shrimp.
• 24:26Very lean protein. Okay. And
• 24:29I'm gonna show you how
• 24:30to make this,
• 24:32without frying it, first of
• 24:33all, and also in ways
• 24:34that can be a little
• 24:35bit more adaptive. All right.
• 24:37All right. So Megan, I'm
• 24:38gonna have you start by
• 24:39just using your rocker knife
• 24:41there. I have a regular
• 24:42knife if you wanna switch
• 24:43halfway. And you're gonna cut
• 24:44up our our green onions
• 24:46over here. Okay. For the
• 24:47shrimp,
• 24:48Veronica, I'm gonna have you
• 24:49kinda pat dry our shrimp
• 24:51here. These were frozen shrimp,
• 24:53and I just defrosted them.
• 24:55It's about half a pound.
• 24:56We're just going to pat
• 24:57them dry.
• 24:59And going back to the
• 25:00bag shaking method, we're going
• 25:01to bread them. We're going
• 25:03to use a large, zipper
• 25:04bag here. I just put
• 25:05a little bit of cornstarch
• 25:07and some spices.
• 25:08I did a tiny bit
• 25:10of cayenne for some kick,
• 25:12some garlic powder, some onion
• 25:13powder, and a little bit
• 25:15of black pepper.
• 25:16After you pat those shrimp
• 25:17dry,
• 25:18you're gonna pop them in
• 25:19your bag with your cornstarch
• 25:21and spices,
• 25:22and then we're just gonna
• 25:23shake it up. What we're
• 25:24trying to do is just
• 25:25coat those, I just threw
• 25:26that one back in the
• 25:27bowl. Oh, I know you're
• 25:28gonna try that one. We're
• 25:30just trying to coat that
• 25:31shrimp with the cornstarch,
• 25:33and then we're gonna pop
• 25:34it in the oven
• 25:37instead of frying it.
• 25:39So we wanna pat some
• 25:40of that extra moisture dry
• 25:42so that the cornstarch can
• 25:43adhere really well to the
• 25:45flesh here
• 25:46and that is what's going
• 25:47to make it crisp up.
• 25:48Oh. Okay. So I've got
• 25:50my oven set to four
• 25:51hundred degrees Fahrenheit. I have
• 25:53it on convection.
• 25:55That air rotating around the
• 25:57shrimp is going to help
• 25:58get it crispy as well.
• 26:00If you have an air
• 26:02fryer,
• 26:03this is a wonderful opportunity
• 26:05to do that.
• 26:06I'm just zooming in on
• 26:07Megan using that rock knife.
• 26:10What would you say? Is
• 26:11it pretty easy to kind
• 26:12of roll it forward?
• 26:14Yeah. Yeah. It's not bad
• 26:15at all. Not too hard?
• 26:16You're not exerting a ton
• 26:17of force here in your
• 26:18upper forearm? No. Not at
• 26:20all. Wonderful.
• 26:22Very easy to use. And,
• 26:24the
• 26:25the, scallions are a little
• 26:27bit more cooperative than the
• 26:28carrot.
• 26:30Yeah. Oh, it's the scallions'
• 26:32fault. It's the scallions' fault.
• 26:35Or the carrot's fault in
• 26:36this face.
• 26:38Alright. After we shake this
• 26:40bag up Get this in
• 26:41there. We're gonna do the
• 26:42rest quick and dirty. Quick
• 26:43and dirty. We're gonna shake
• 26:44them up, and then we're
• 26:45gonna go onto a rack,
• 26:48kind of like a baking
• 26:49rack that I have just
• 26:50on top of a sheet
• 26:51pan. But again, if you
• 26:53have
• 26:55a air fryer, this would
• 26:56be a great opportunity because
• 26:57it's going to move that
• 26:58air around as well
• 27:02and get them nice and
• 27:03crispy. All right. Megan, do
• 27:05you wanna do the honors?
• 27:06I would love to. All
• 27:07right. Just a quick shake.
• 27:10And what you're looking for
• 27:12here is just for that
• 27:12cornstarch to fully coat most
• 27:15of those shrimp.
• 27:16As we pull them out
• 27:17of the bag, there is
• 27:18gonna be quite a bit
• 27:19of cornstarch left behind. That's
• 27:21okay.
• 27:21Okay, perfect.
• 27:24All right. And then the
• 27:25fun part, we're just going
• 27:26to lay them out here
• 27:27on your baking sheet
• 27:29in the air fryer,
• 27:31about half a pound. If
• 27:32you have the one that's
• 27:33like a drawer,
• 27:34it'll probably take you just
• 27:36a couple of batches.
• 27:38And again, I've got them
• 27:39on this tray here
• 27:41just
• 27:43so that that air can
• 27:44flow underneath.
• 27:46I'm noticing too that the
• 27:48tails are still on. The
• 27:49tails are still on. That's
• 27:50just a personal preference for
• 27:52me.
• 27:54Easier to grab onto, I
• 27:55think. Sure. That makes sense.
• 27:58You can't change the taste.
• 27:59Doesn't really change the taste.
• 28:00You can,
• 28:02buy them without the tail,
• 28:05pre wash, deveined, all of
• 28:06that.
• 28:07All right, we're just gonna
• 28:09go into this top oven
• 28:10for about twenty minutes. And
• 28:12again, we're just trying to
• 28:13get them nice and crispy.
• 28:17Here we go. We should
• 28:18set a timer so we
• 28:19don't forget.
• 28:21Rule number one in the
• 28:22kitchen, right? Set a timer.
• 28:25I use my Alexa for
• 28:26that. I'm constantly telling Alexa
• 28:28set a timer for ten
• 28:29minutes, Alexa, I'm not going
• 28:30to be a tool. It
• 28:31is. It is. It's incredibly
• 28:33helpful. I would forget. I
• 28:34would burn everything.
• 28:37Another thing, as we move
• 28:38into the other dish, we're
• 28:39going to use another source
• 28:40of protein, another lean plant
• 28:43based source of protein. So
• 28:44to go with our honey
• 28:45walnut shrimp, we are going
• 28:47to make an unfried rice.
• 28:49Okay. Unfried because
• 28:51sometimes the frying process takes
• 28:53a little time to do
• 28:54the fried rice with the
• 28:55eggs and all of the
• 28:56things. Okay. So I want
• 28:58to show you how to
• 28:58do this
• 28:59in a way that I
• 29:00think is very adaptive friendly.
• 29:02All right.
• 29:03So we're actually going to
• 29:05use
• 29:06pre cooked farro. Oh, nice.
• 29:08Okay. Now the protein we're
• 29:09using here is tofu. Tofu
• 29:11is going to replace our
• 29:12egg in this fried rice.
• 29:14Okay.
• 29:15Now going back to the
• 29:17farro here,
• 29:19farro tends to be a
• 29:20grain that is high fiber.
• 29:22And I think that is
• 29:23something that we can use
• 29:24to address another common thing
• 29:25with Parkinson's that a lot
• 29:26of people talk about is
• 29:28constipation.
• 29:29Absolutely. This is such an
• 29:31uncomfortable
• 29:32symptom and affects so many
• 29:33people with Parkinson's disease.
• 29:36I believe up to two
• 29:37thirds of people with Parkinson's
• 29:39disease suffer from this symptom,
• 29:40at least at one point,
• 29:42during the disease. And many
• 29:43times it predates diagnosis, right?
• 29:46Many years. Many years. Yeah.
• 29:48One of those symptoms.
• 29:51So,
• 29:52yeah, a high fiber diet
• 29:53is what we recommend.
• 29:55That being said, we do
• 29:57always recommend increasing water with,
• 30:01that high fiber diet. You
• 30:02can't just do the high
• 30:04fiber. It'll get stuck there.
• 30:05It will get stuck. You
• 30:06have to increase the water
• 30:07as you go. Increase the
• 30:08water. Yep. So back to
• 30:09that hydration conversation.
• 30:12And yeah. So,
• 30:14you know, with constipation,
• 30:16you know, a diet
• 30:17is
• 30:18obviously the low hanging fruit.
• 30:20Right? It's an easy change
• 30:21to make.
• 30:22There are so many interventions
• 30:24that we can recommend,
• 30:26you know, starting with diet
• 30:28and hydration and moving up
• 30:29to,
• 30:30you know, certain things like
• 30:32over the counter medications
• 30:34over the counter teas, like
• 30:35smooth move is a very,
• 30:37popular one that we've had
• 30:39really good feedback from, from
• 30:40our patient population.
• 30:42And then there are,
• 30:44you know, bowel regimens, basically,
• 30:46where you use a a
• 30:48significant, you know, combination of
• 30:50different types of medications,
• 30:52to help. But We in
• 30:54our clinic are such fans
• 30:56of behavioral modifications. Right? Absolutely.
• 30:58And so, honestly, one of
• 31:00the biggest things that you
• 31:01can do is just get
• 31:02yourself on a schedule. Mhmm.
• 31:04Train your bowels.
• 31:05So every day,
• 31:07after a hot meal, you're
• 31:09gonna go sit and try
• 31:10and use the restroom and
• 31:12get things moving. If things
• 31:14don't work, if you need
• 31:15to add in another step,
• 31:16like
• 31:17a little constipation
• 31:19yoga.
• 31:20Oh. You know, if you've
• 31:21ever gone to a yoga
• 31:22class, you can see on
• 31:22their website, they say, please
• 31:24evacuate your bowels before you
• 31:25come here. And the reason
• 31:26is is when you get
• 31:27things moving like that, it
• 31:29can really help. So
• 31:31set yourself up on a
• 31:32little schedule and start to
• 31:33train your body to say,
• 31:34oh, now's the time where
• 31:36I'm supposed to go to
• 31:36the bathroom. Yeah. Yeah. So
• 31:38so you're mentioning fiber. Generally,
• 31:40we recommend twenty five to
• 31:42thirty grams of fiber for
• 31:44the average person. Yeah. Most
• 31:45of us aren't getting it.
• 31:46It
• 31:48doesn't have to be hard,
• 31:49but I think a lot
• 31:50of the times we're thinking
• 31:51we're consuming more fiber than
• 31:52we actually are. Sure. And
• 31:54fiber is only found in
• 31:55plants.
• 31:56And turns out this dish,
• 31:58only plants. Only plants. So
• 32:00we're gonna use, farro. This
• 32:02is gonna get you quite
• 32:03a bit of fiber.
• 32:04But on on the other
• 32:05end,
• 32:06sometimes patients are having
• 32:08slow GI motility. Mhmm. Gastroparesis
• 32:11or that sort of thing
• 32:13as a result of their
• 32:14Parkinson's. Yes. And in that
• 32:16case,
• 32:17we're gonna recommend more moderate
• 32:18fiber or lower fiber. Yeah.
• 32:20Is that what you would
• 32:21agree? One hundred percent. And
• 32:23really importantly, you mentioned another
• 32:25thing earlier that works so
• 32:27well for this, which is
• 32:29frequent smaller meals. There you
• 32:30go. Get your body moving.
• 32:32Help it
• 32:33move along by just using
• 32:35smaller meals that keep you
• 32:36full and make sure that
• 32:38you get enough food in.
• 32:39Yeah. So yeah. So what
• 32:40I'm hearing is it kinda
• 32:41depends on you, the patient,
• 32:44on on learning what symptoms
• 32:46you have Yep. So that
• 32:47you can adapt
• 32:48your,
• 32:49behavior Yeah. To kind of
• 32:51what's going on with your
• 32:52body. Your behavior, your meals.
• 32:54Yes. Absolutely.
• 32:55It turns out what's interesting
• 32:56is that everything we're talking
• 32:58about is actually just good
• 33:00and healthy for everyone.
• 33:02So if you're a care
• 33:03partner,
• 33:04this will probably help your
• 33:05bowels as well. Mhmm.
• 33:07And it's certainly gonna be
• 33:08heart healthy and anything that's
• 33:10heart healthy is brain healthy
• 33:11and we are very happy
• 33:12about that.
• 33:13Absolutely. The connection between the
• 33:15two go go hand in
• 33:16hand. Yes. So Danielle, I
• 33:18wanted to ask you, we're
• 33:19we're we're kind of talking
• 33:20out of two sides of
• 33:21our mouth, right? We're saying
• 33:22with gastroparesis,
• 33:23we need to do
• 33:24low fiber for constipation, we
• 33:26need to do high fiber.
• 33:28What what would you where
• 33:29does this particular recipe fall
• 33:31within that range? And,
• 33:34are there modifications we can
• 33:35make to make it, you
• 33:36know, either more fiber or
• 33:38less fiber, for example?
• 33:40Great question. So the big
• 33:41thing here
• 33:42with the unfried rice, by
• 33:44using the farro, we're bulking
• 33:46our,
• 33:48our fiber content.
• 33:50And I believe we are
• 33:51sitting at seven grams of
• 33:53fiber
• 33:54per serve. That's good for
• 33:55a side dish, right? Yes.
• 33:57For a side dish. So
• 33:58this isn't our main thing.
• 33:59Mhmm. Seven ish grams of
• 34:00fiber using the farro.
• 34:03So we're gonna use that
• 34:04as well as vegetables. Fiber
• 34:06is also found in vegetables.
• 34:07We're gonna have some corn
• 34:08as well as, some frozen
• 34:10peas and carrots.
• 34:11Now I do point out
• 34:12that these are frozen because
• 34:13again, we're thinking of ways
• 34:15to save energy, save time
• 34:17here with Parkinson's.
• 34:19So if you're looking for
• 34:20more low fiber way to
• 34:21do this dish, I'd recommend
• 34:23switching from farro maybe back
• 34:25to
• 34:25a white rice. Okay. Okay.
• 34:27You would use the same
• 34:28amount. Flavor would not really
• 34:30change. Okay. But white rice
• 34:32tends to be lower fiber.
• 34:33It's what we call like,
• 34:34quote, refined grain, which means
• 34:36they're just pulling out some
• 34:37of that fiber as well
• 34:38as some of the B
• 34:39vitamins, but they're enriching it
• 34:41and putting those B vitamins
• 34:42back in.
• 34:44Great. Okay. Yeah. So, you
• 34:45would prepare it just the
• 34:46same. Great question, by the
• 34:48way. We're going to take
• 34:49the tofu. This part, I
• 34:50think, is kind of fun
• 34:51and it doesn't matter how
• 34:52precise you are.
• 34:54We're going to kind of,
• 34:55scramble our tofu here. And,
• 34:57again, this is going to
• 34:57act just like our rice.
• 34:59So, I just went in
• 35:00the pan with just a
• 35:01little bit of,
• 35:03olive oil
• 35:05and then we're going to
• 35:06do our tofu.
• 35:08Megan, I will let you
• 35:09man that. We're just trying
• 35:10to get a good little
• 35:10grip. So this is on
• 35:11now, the pan is on?
• 35:12The pan is on and
• 35:13you bring up another good
• 35:14point. We are using an
• 35:16induction burner.
• 35:18Speaking of adaptive equipment and
• 35:20things like that,
• 35:22these induction burners only work
• 35:24when the pan is on
• 35:26the burner. If I was
• 35:27to lift the pan off,
• 35:29the burner kind of shuts
• 35:30off, and this is a
• 35:32great, like, safety mechanism. -So
• 35:33this will shut off if
• 35:34I lift it? -Yeah, you
• 35:35see how it's going to
• 35:37go off, not hot to
• 35:38the touch. No. It's warm,
• 35:39but it's not hot at
• 35:40all. That's incredible.
• 35:42So this would be so
• 35:43good for someone who has
• 35:44maybe cognitive impairment, who's very,
• 35:47you know, very into cooking.
• 35:48They love to cook, but
• 35:49they're worried about, you know,
• 35:51maybe leaving a stove on.
• 35:53Absolutely. What a great adaptive
• 35:55piece of equipment for the
• 35:56kitchen. And do they always
• 35:57come in, like,
• 35:59cooktops like this?
• 36:00That's no. That's a question.
• 36:02Ours does come in a
• 36:03cooktop. In the kitchen, we
• 36:04use induction as well, and
• 36:06they're kind of single burners.
• 36:07Oh, I can see. Yeah.
• 36:08You have, like, single hot
• 36:09plates. Yeah. I think there's
• 36:11a a variety,
• 36:12of things that could happen
• 36:13there. It sounds like you
• 36:14can also if I understand
• 36:16correctly, I think you can
• 36:17also,
• 36:18purchase, like, hot plates.
• 36:20Yeah, like a single one
• 36:21that you can just plug
• 36:22in.
• 36:23So, this is a great
• 36:25So, Danielle, I have never
• 36:26made tofu before. How do
• 36:27I know when this is
• 36:28done? Great. Great question. So,
• 36:30we're just trying to let
• 36:31it, sit in the pan
• 36:32a little bit, and I'm
• 36:33actually gonna it's a little
• 36:34counterintuitive.
• 36:35I want you to let
• 36:36it kinda sit for a
• 36:37bit so it can get
• 36:38some nice color and browning
• 36:39on the bottom. And you
• 36:40hear it sizzling a little
• 36:41bit now as it it's
• 36:43getting heated. Yep. The tofu's
• 36:45gonna turn slightly brown. The
• 36:47longer you leave it there,
• 36:47the more brown it would
• 36:48get, just just like a
• 36:49protein or something like that.
• 36:50Mhmm. We're just trying to
• 36:51get a light brown on
• 36:53there, and then we're gonna
• 36:54add the rest of our
• 36:55ingredients to the pan. Okay?
• 36:57Danielle, I love tofu, but,
• 37:00I you know, for those
• 37:01who haven't made it before,
• 37:02did you prep this tofu
• 37:04in any way before you?
• 37:05Great question. This is extra
• 37:06firm tofu.
• 37:08That's what makes it kind
• 37:09of hold its shape before
• 37:10I crumbled it up like
• 37:11that.
• 37:12The way that you would
• 37:13prepare it is just cutting
• 37:15it out of the package.
• 37:16Tofu's actually
• 37:19soybeans that are ground up.
• 37:20Yeah. Okay. So high protein
• 37:22does have some fiber as
• 37:23well.
• 37:24I take that block of
• 37:25tofu, wrap it in some
• 37:26paper towels, and then just
• 37:28put something heavy on top.
• 37:30They do make fancy tofu
• 37:31presses. Oh, interesting. For this
• 37:32day, I have not bought
• 37:33one. I put my cutting
• 37:35board on top of it.
• 37:36I do that or a
• 37:37heavy pan. Yeah. You could
• 37:38put some cans on top.
• 37:40Exactly. You're just trying to
• 37:41pull out any extra water
• 37:42so it can then absorb
• 37:44the flavor of whatever you
• 37:45put in it. And I
• 37:47the reason why I'd never
• 37:48seen it made like this,
• 37:49so now I have a
• 37:50new way to make it,
• 37:51but I'll cube it up
• 37:53and I'll throw it in
• 37:53my air fryer and I'll
• 37:55Nice and crispy protein as
• 37:56well. The air fryer, I'm
• 37:57telling you, undefeated. It's true.
• 37:59Alright. It sounds like you've
• 38:00got some nice browning, so
• 38:01so see if you can
• 38:02get a turn it over
• 38:03just a little bit.
• 38:07You've got a little bit
• 38:08of crisp there, I can
• 38:09see.
• 38:13We went a little far,
• 38:14there we go.
• 38:16And then I'm just gonna
• 38:17go in with some grated
• 38:19ginger,
• 38:20not ginger, I'm sorry, garlic,
• 38:22grated garlic,
• 38:23and the reason I grated
• 38:24it, I think that using
• 38:26a tool like this
• 38:27is gonna be a little
• 38:28bit easier than maybe potentially
• 38:30trying to mince garlic,
• 38:32But you can always buy
• 38:34the pre minced garlic in
• 38:35the jar, okay? And then
• 38:36we're just gonna give that
• 38:37a stir.
• 38:39And that pre minced garlic
• 38:41also comes in water,
• 38:43which is great. Which is
• 38:44great, some more hydration.
• 38:46Hydration.
• 38:48Alright. Then I'm gonna go
• 38:49in with some spices and
• 38:50herbs here. We have a
• 38:51little bit of pepper, some
• 38:53ground ginger,
• 38:54onion powder, garlic powder.
• 38:57You you see I'm using
• 38:58kind of the same spices
• 38:59over and over Yeah. Because
• 39:00I'm trying to create cohesiveness
• 39:02with the flavors that I'm
• 39:03using. But also ginger. I
• 39:05can smell it. You can
• 39:06smell it. Right? Yes. The
• 39:07onion powder, garlic powder, they're
• 39:09strong flavors, which is something
• 39:11Yeah. That's going to be
• 39:12really great here.
• 39:13Me too with the ginger
• 39:15is that so many of
• 39:16our patients suffer from nausea,
• 39:17for example,
• 39:19whether it's related to taking
• 39:21their carbidopalevodopa,
• 39:23or nausea can be a
• 39:24common sign of gastroparesis,
• 39:25for example, that we were
• 39:26just speaking about. So, and
• 39:28ginger is
• 39:30a known,
• 39:31you know, sort of natural
• 39:33remedy, right? Absolutely.
• 39:34For nausea?
• 39:36Wow, this looks amazing. So
• 39:37good. I wish you could
• 39:38smell it, everybody at home.
• 39:40This is amazing. Hopefully, they're
• 39:41cooking along with us. Right.
• 39:44And if not, this should
• 39:45get you going to try.
• 39:47Look how beautiful that is
• 39:48too. So we just added
• 39:49our veggies into the mix
• 39:51there. Yeah. If they're frozen,
• 39:53what you're gonna want to
• 39:54do is let that ice
• 39:56just defrost off of there.
• 39:57So they're cooked. We're just
• 39:59trying to warm them up.
• 40:01Okay.
• 40:02Danielle, will the,
• 40:04participants at home and those
• 40:06who view the video later,
• 40:07will they have access to
• 40:08this recipe? They will have
• 40:10access to the recipe with
• 40:11the nutrition facts of everything
• 40:13that we made today. So
• 40:13the salad dressing,
• 40:15as well as the unfried
• 40:16rice as well as the
• 40:17honey walnut. Awesome.
• 40:19Alright. And then we're just
• 40:20going to go ahead and
• 40:21add in your precooked grain.
• 40:23If you're using the farro,
• 40:24I might have to scoop
• 40:25that one out.
• 40:26If you're using the farro,
• 40:27you can do that.
• 40:29If you're using the rice,
• 40:30you can do that as
• 40:31well.
• 40:32Now, I precooked my farro
• 40:34before
• 40:35today's,
• 40:36webinar.
• 40:37You can actually though
• 40:39find cooked grains in the
• 40:41freezer section. Yeah.
• 40:42It is a game changer.
• 40:45Usually they don't have any
• 40:46additives, not even salt. They're
• 40:48just precooked and they can
• 40:49save you some time and
• 40:50energy.
• 40:51Or if you're gonna make
• 40:52rice at any point or
• 40:53any grain, you can make
• 40:55a big batch and freeze
• 40:56it. Yeah.
• 40:58Danielle, when it comes to
• 41:00free, like frozen food, I've
• 41:02heard, for example, that vegetables,
• 41:05actually have, you know, potentially
• 41:07a higher,
• 41:09nutritional
• 41:10value when they're when you
• 41:11buy them frozen
• 41:13then definitely canned. I don't
• 41:14know about,
• 41:15if they're fresh.
• 41:18I don't know how they
• 41:18compare. But the in terms
• 41:20of,
• 41:21preserving the nutritional value of
• 41:23frozen
• 41:24vegetables,
• 41:25it does pretty well, right?
• 41:27Yeah. So we do not
• 41:28discriminate against vegetables in any
• 41:30way. If you are eating
• 41:31fruits and vegetables, it is
• 41:33a good thing, whether they
• 41:34are fresh, frozen, or canned.
• 41:36So the big thing with
• 41:36canned that people are concerned
• 41:38about is the added sodium.
• 41:40Okay.
• 41:41And
• 41:42sure, there may be some
• 41:43additional sodium, but eating the
• 41:44vegetable is very beneficial. If
• 41:46you rinse your canned vegetables,
• 41:47you can get up to
• 41:48fifty percent of the sodium
• 41:49off, which is a great
• 41:50tip. For frozen, to your
• 41:52point,
• 41:53frozen vegetables and fruits are
• 41:55picked at their peak ripeness.
• 41:57As Soon as it's ready,
• 41:58they pick them, then they
• 41:59flash freeze them. So usually
• 42:01that means we're going into
• 42:02hot water to preserve the
• 42:04color and the nutrients, and
• 42:05then into ice water, which
• 42:07is why the broccoli is
• 42:08so perfectly green and that
• 42:09sort of thing.
• 42:11And then they are transported
• 42:12frozen.
• 42:13So they maintain
• 42:15that nutritional value until they
• 42:17get to you and you're
• 42:17ready to use them. Compared
• 42:19to fresh produce sometimes, if
• 42:21it's traveling a long way,
• 42:23they're picking it a little
• 42:23bit early. So by the
• 42:25time it gets to you,
• 42:26it could be at peak.
• 42:27It could be past peak.
• 42:29Right. Unless you're getting your
• 42:30food locally and you know,
• 42:31you know, this is ripe
• 42:32and I'm gonna eat it
• 42:33very soon. Wow. Good to
• 42:35know. So eating your fruits
• 42:36and vegetables in any way,
• 42:37we love that. Mhmm. We're
• 42:38okay with it. I will
• 42:40say that, again, going back
• 42:41to those people who have
• 42:42blood pressure issues, you're allowed
• 42:44to have if you're having
• 42:45low blood pressure, you're allowed
• 42:46to have a little more
• 42:47sodium. We always say no
• 42:48sodium, no sodium, but that's
• 42:49for people with high blood
• 42:50pressure and in Parkinson's, low
• 42:52blood pressure is more often
• 42:53an issue. Yeah,
• 42:55I'm just taking a peek
• 42:57at our shrimp here.
• 42:58All right.
• 43:01Getting a little,
• 43:03a little smoky. Oh, okay.
• 43:06All right, you can see
• 43:08they're starting to crisp up
• 43:09a little bit.
• 43:10I'm going to pop them
• 43:11right back in just a
• 43:13little bit more.
• 43:15And while we're doing that,
• 43:16we're gonna make the honey
• 43:17walnut sauce for the shrimp
• 43:19and then our dish is
• 43:20gonna be ready to go.
• 43:21Okay. All right. Okay. So
• 43:22I'm just heating a small,
• 43:25frying pan over medium heat
• 43:27here.
• 43:28And the first thing we're
• 43:28gonna do is toast our
• 43:30walnuts.
• 43:31So, walnuts, I think, are
• 43:32one of the things that
• 43:33everybody knows is good for
• 43:34brain health. We even sometimes
• 43:36joke it looks like a
• 43:37little brain. Right? Walnuts look
• 43:39like a little brain.
• 43:41That makes
• 43:43more now. Now. Yep. Rich
• 43:44in omega-3s, which is really
• 43:45great.
• 43:46So we're gonna put our
• 43:47walnuts in the pan. If
• 43:49you are toasting nuts, this
• 43:50is one of the things
• 43:51that is not a passive
• 43:53task. You want to stay
• 43:54very close. Yeah.
• 43:56It does not take long
• 43:57for them to, start to
• 43:59smell a little bit. Okay.
• 44:01We don't want to burn
• 44:02them or brown them. We're
• 44:04just trying to get a
• 44:04little bit of heat to
• 44:05release some extra flavor.
• 44:07So we're just going to
• 44:08let them get heated on
• 44:09one side.
• 44:10While we're, while we are
• 44:12doing that, I'm going to
• 44:13take another bowl here
• 44:16and we're just going to
• 44:17combine,
• 44:20we are going to combine
• 44:22our honey
• 44:23with a little bit of
• 44:24lemon juice.
• 44:27Kind of borrow that spatula
• 44:29there.
• 44:30Little bit of lemon juice
• 44:32with some honey. This is
• 44:33our honey walnut, right?
• 44:37And a small amount of
• 44:39mayonnaise. Now, you can use
• 44:41Greek yogurt,
• 44:43but a tiny bit of
• 44:43mayonnaise, this is going to
• 44:44give it that
• 44:46glossy
• 44:47sweetness.
• 44:49The mayonnaise is going to
• 44:50give it the glossiness
• 44:51that you
• 44:53notice is telltale.
• 44:54And then the honey is
• 44:55the sweetness. So we're not
• 44:56adding a ton of sugar.
• 44:59Right? Usually this is prepared
• 45:00with brown sugar and the
• 45:02walnuts are candied and that
• 45:04sort of thing.
• 45:05So we're just mixing that
• 45:06up and then I'm going
• 45:07in with a little bit
• 45:08of ground ginger. So again,
• 45:11anti nausea,
• 45:13lots of strong flavor.
• 45:16And as our nuts get
• 45:17toasted here.
• 45:20Is it okay to leave
• 45:21the nuts, Danielle?
• 45:22You can leave them there.
• 45:23I would just give the
• 45:24pan a little shake just
• 45:25so that they're rotating the
• 45:26heat around.
• 45:28Sure. Now, any suggestions maybe
• 45:30in terms of timing for
• 45:31those who do have issues
• 45:33with their sense of smell
• 45:34to know when the walnuts
• 45:35are done? I was going
• 45:36to say smell indicator is
• 45:38number one. Usually one or
• 45:40two minutes per side and
• 45:41they're gonna be done. So
• 45:42if you're shaking the pan
• 45:44there, you're good to go.
• 45:45And
• 45:46you see ours started to
• 45:47brown a tiny bit. Yeah.
• 45:49So I think we are
• 45:50good to go here. So
• 45:51you can actually leave it
• 45:53on the heat. Okay.
• 45:55And then we're going to
• 45:56go into our pan with
• 45:58our,
• 45:59honey walnut sauce here, or
• 46:01honey sauce.
• 46:03Soon to be honey walnut.
• 46:04Soon to be honey walnut.
• 46:05We're going to go right
• 46:07into the pan.
• 46:09And we're just trying to
• 46:10warm it up just a
• 46:11little bit and you'll see
• 46:13it start to turn to
• 46:13a glaze. So this is
• 46:14something that you're gonna you're
• 46:16going to want to stay
• 46:17very close
• 46:19to your pan here. So
• 46:20we're just coating
• 46:21the nuts
• 46:25And then we are going
• 46:26to go into the pan
• 46:27with our crispy shrimp.
• 46:30You can smell the lemon
• 46:31and the ginger coming off
• 46:33of this.
• 46:34And you're just looking for
• 46:35the mayonnaise to kind of
• 46:37melt or just
• 46:38fall apart a little bit.
• 46:39You see it's very,
• 46:41liquid in the pan. Right,
• 46:42yeah. So then you could
• 46:43turn your heat off and
• 46:45pull this off
• 46:46and we're gonna get ready
• 46:47to plate up our final
• 46:49dish here.
• 46:50I was trying to see
• 46:51if we had any questions
• 46:53in the chat today
• 46:57about what we are talking
• 46:58about or any specific questions
• 47:00that you guys might have.
• 47:08Do you guys see any
• 47:09questions in the chat?
• 47:12I might have to get
• 47:13a little closer.
• 47:18Yeah, I do see one
• 47:19actually, Danielle.
• 47:24What here,
• 47:28Someone's asking
• 47:30what they should eat if
• 47:31they have difficulty cooking or
• 47:33shopping. So let's start with
• 47:34shopping. For example, we didn't
• 47:36really touch on that too
• 47:37much.
• 47:38Do you have
• 47:39any,
• 47:41do you have as a
• 47:41nutritionist? So, you know, in
• 47:43terms of, you know, people
• 47:44can get grocery deliveries, they
• 47:46can get meal deliveries.
• 47:48Would, do you have any
• 47:49suggestions to that end in
• 47:50terms of,
• 47:51how to make shopping more
• 47:53accessible?
• 47:54Yeah. When I think about
• 47:55grocery shopping and trying to
• 47:57make it easier, thinking of
• 47:58ways to make it easier,
• 48:00meal delivery is really great.
• 48:02Looking at ways to get
• 48:04things that are pre prepared
• 48:05for you. We talked about
• 48:06maybe the precut lettuce, the
• 48:08frozen veggies, those sorts of
• 48:09things.
• 48:10Those are always great tips.
• 48:12But I think the the
• 48:13what kind of falls in
• 48:14line with what we talked
• 48:15about today. You want small
• 48:17frequent meals,
• 48:19with your protein, with as
• 48:20much fiber as you can
• 48:22have or tolerate.
• 48:25So that's kind of what
• 48:26I would say. What what
• 48:26would you guys say? Do
• 48:28you have any suggestions?
• 48:30I'm saying, my suggestions are
• 48:32exactly what you said. I
• 48:33think it's the same for
• 48:34busy people as it is
• 48:36for people who have difficulty.
• 48:38And I think we're lucky
• 48:39in that the pandemic actually
• 48:41helped us with this because
• 48:42people became really
• 48:44comfortable with the mail order
• 48:46and
• 48:46the online. I mean, nowadays,
• 48:48honestly, you can get whole
• 48:49foods even sent to you,
• 48:52through the mail. So
• 48:53those are sort of my
• 48:54suggestions. What do you think,
• 48:56Megan?
• 48:59Yeah. No, I think,
• 49:01just as you said, the,
• 49:03getting the convenient
• 49:05foods right. It's so easy
• 49:07to get nutritious,
• 49:08healthy foods that are also
• 49:10convenient. Right. And that's kind
• 49:11of been a theme that
• 49:12we've talked about throughout.
• 49:15And the, meal delivery options,
• 49:18if they are, you know,
• 49:19again, I rely on this
• 49:21type of thing, like Blue
• 49:22Apron,
• 49:23for example, is one of
• 49:24them.
• 49:26But there's so many out
• 49:27there to choose from. You
• 49:29can and they can even,
• 49:31you can get certain meals
• 49:32to match, you know, specific
• 49:34diets, like if you're gluten
• 49:35free, for example. Yeah.
• 49:38So,
• 49:39they are
• 49:41a great option.
• 49:43Obviously they are a little
• 49:44bit expensive,
• 49:48week, for example, delivered.
• 49:50And everything is precut, everything
• 49:52is prepackaged
• 49:53and measured out for you.
• 49:55And it's just a matter
• 49:56of, you know, putting it
• 49:57together.
• 49:58Now I'm gonna add one
• 50:00additional element to this, which
• 50:03is the the stores
• 50:05have actually also helped to
• 50:07make things a little bit
• 50:08easier. That's
• 50:09so true. A little plug
• 50:10in
• 50:11for getting out of your
• 50:12house when you can
• 50:14Because
• 50:16sometimes interacting even with the
• 50:18grocery clerk,
• 50:19the person at the checkout,
• 50:21you know, having these different
• 50:23types of social interactions,
• 50:24having to think a little
• 50:26bit harder,
• 50:27These things are very important
• 50:29for our cognition
• 50:31as we age and as
• 50:32we have difficulties.
• 50:34Now help yourself though. Everyone
• 50:36should have a list that
• 50:37they keep out so they
• 50:39remember to look at it.
• 50:41And,
• 50:42you know,
• 50:43there are carts that you
• 50:45can also use to ride
• 50:47around in if mobility is
• 50:48really an issue. Absolutely.
• 50:50So I definitely would put
• 50:51a plug in for when
• 50:52you can get out. Great.
• 50:54Now oftentimes, driving can be
• 50:56an issue.
• 50:57And one thing I would
• 50:58just say is that
• 51:00for some people,
• 51:02they might have
• 51:04family members
• 51:05or friends
• 51:06who actually feel honored that
• 51:08you're relying upon them and
• 51:09would be happy to give
• 51:10you a lift for that
• 51:12one hour for the grocery
• 51:13store excursion. So definitely something
• 51:16to think about. In regard
• 51:17to cooking,
• 51:18do the things that make
• 51:19your life easy.
• 51:21Take a stool and make
• 51:22sure there's a stool in
• 51:23the kitchen. And if you
• 51:24can't stand for a period
• 51:25of time, you sit down
• 51:26and you cook. Mhmm. You
• 51:27know, things like that. Yeah.
• 51:29So Also having,
• 51:30tape on the floor. If
• 51:32there's some areas where you're
• 51:33noticing that you tend to
• 51:34freeze
• 51:36areas where you're noticing that
• 51:38you're having a difficult time
• 51:39turning around, having visual brightly
• 51:41colored
• 51:41tape on the floor that
• 51:43you know to step over,
• 51:45can be very helpful as
• 51:46well. Yes,
• 51:48absolutely.
• 51:50I think there is another
• 51:52question.
• 51:54So
• 51:56one of the questions
• 51:57I think that we're seeing
• 51:58there is how do you
• 51:59maintain energy levels throughout the
• 52:01day?
• 52:02Well Great question. I think
• 52:04that kind of goes back
• 52:05to what we were talking
• 52:06about with the small frequent
• 52:07meals. Yes. Making sure that
• 52:09you are
• 52:11eating and eating balanced, even
• 52:12if it's small,
• 52:14getting your protein.
• 52:15Carbohydrates are your body's preferred
• 52:17energy source. So having something
• 52:19like that,
• 52:20having something with fiber, with
• 52:22your carbohydrates
• 52:23can help keep that energy
• 52:25sustained for longer, which is
• 52:27what we want.
• 52:28Absolutely. And then hydration.
• 52:31Oh my goodness. Hydration.
• 52:34I love hydration.
• 52:35The other love.
• 52:37Snapping?
• 52:39You're allowed to nap. Keep
• 52:41it as a power nap.
• 52:42Maybe thirty minutes or less.
• 52:43Yeah. But how about exercise?
• 52:45Everybody says exercise. Absolutely. Exercise,
• 52:47but actually gives energy. And
• 52:49you wanna focus your exercise
• 52:51in the earlier parts of
• 52:53the day, not before you're
• 52:54going to go to bed
• 52:55and you get all active.
• 52:56Yep. Absolutely.
• 52:58The other thing I love
• 52:59to tell people is, first
• 53:01of all, we got to
• 53:02focus on the sleep. If
• 53:04you're not getting good sleep,
• 53:05you're not going to be
• 53:06able to maintain your energy
• 53:07levels. But when you do
• 53:08wake up, help your body
• 53:10wake up. So sit under
• 53:11some light.
• 53:13If you have a chair
• 53:14that gets a lot of
• 53:15direct sunlight for your breakfast,
• 53:17that would be ideal in
• 53:18the early morning.
• 53:20But if you don't, like,
• 53:22in the wintertime, this has
• 53:23been a particularly tough winter,
• 53:25get a ten thousand luxe
• 53:26light box and have your
• 53:28have your,
• 53:30breakfast under that. It tells
• 53:32your brain to wake up,
• 53:33and that kinda kick starts
• 53:34your day so they under
• 53:36so your brain understands the
• 53:37circadian rhythm. I was just
• 53:38gonna say, again, there's so
• 53:39those circadian rhythms. That's right.
• 53:41You gotta train your body.
• 53:43Yeah.
• 53:44Alright. Woah.
• 53:45Great question.
• 53:47I just played it up
• 53:48our final dish
• 53:49here. So here is your
• 53:51unfried rice with farro
• 53:54with your protein, which is
• 53:55your honey walnut shrimp, as
• 53:57well as some tofu under
• 53:58there. We just topped it
• 53:59with those green onions that
• 54:00Megan cut up earlier.
• 54:02And then you've got your
• 54:03appetizer or your side dish
• 54:05for even more veggies with
• 54:06your carrot ginger dressing.
• 54:09So if you'd like, I
• 54:10can plate it into your
• 54:11bowl there. Oh, are you?
• 54:13And we can kind of
• 54:14see you snacking it. I
• 54:14think it's the perfect dish
• 54:16to try the to try
• 54:17the way to do it.
• 54:18Jazz. I love it. Alright.
• 54:20Now, I'm just gonna point
• 54:21out one thing here, which
• 54:23is I didn't cut anything.
• 54:26And I basically sat around
• 54:28here smiling
• 54:29and enjoying really good company.
• 54:32So if you're that person
• 54:34who maybe isn't
• 54:35the one who's going to
• 54:37be doing a ton, you
• 54:38can still enjoy your time
• 54:39sharing in the kitchen. Right?
• 54:41It's a great time to
• 54:42socialize. Yeah. I think even
• 54:43if you're not doing the
• 54:45preparing, if you have a
• 54:47care partner or somebody that's
• 54:48taking care of that for
• 54:49you, it can be fun
• 54:50and engaging
• 54:51to be where the action
• 54:52is and maybe help with
• 54:54small tasks. Yes. Maybe your
• 54:55task is to drink your
• 54:56water and provide conversation. I,
• 54:58it always helps to have,
• 55:00have that. Maybe you're doing
• 55:01adding everything to the blender
• 55:03Yeah. Where you're toasting the
• 55:04nuts there. I love that.
• 55:06And it's a good way
• 55:06to connect. Absolutely. Very important.
• 55:08Have something that's separate from
• 55:11being a care partner or
• 55:12being somebody, you know, that
• 55:14with Parkinson's. It's a great
• 55:15way to just enjoy life,
• 55:17which is what we ultimately
• 55:18want to do. Absolutely.
• 55:19Because pleasure is important in
• 55:21a variety of ways.
• 55:22And speaking of pleasure, this
• 55:24is fantastic. Isn't it great?
• 55:26I wasn't even hearing what
• 55:27you were saying because I
• 55:28was enjoying the flavors.
• 55:30They're so strong, but so
• 55:32complimentary.
• 55:33It's delicious.
• 55:34Wow.
• 55:35But the textures,
• 55:37the textures
• 55:38too make it
• 55:39just interesting to eat, right?
• 55:41The walnuts have that little
• 55:42bit of a crunch.
• 55:43There's some chewiness going on.
• 55:45This is just outstanding.
• 55:47Thank you for sharing this.
• 55:48Of course. Of course. And
• 55:49then I I thought you
• 55:50were going down a different
• 55:51path when you said I'm
• 55:52not cutting anything. There was
• 55:54minimal cutting that we did
• 55:55today. I saw that. And
• 55:56that was intentional. Yes. So
• 55:59whether you're busy or, again,
• 56:00maybe you have limited mobility
• 56:02Yes. There's a way to
• 56:03still prepare healthy, delicious food
• 56:06Absolutely.
• 56:07To do that.
• 56:08Well, thank you for coming
• 56:09today. Thank you. This is
• 56:10wonderful so much. Thank you
• 56:11for teaching us. Yeah.
• 56:14Absolutely. I can't wait to
• 56:15do this recipe at home.
• 56:16I learned how to make
• 56:17tofu today, which is fantastic.
• 56:19I never would have done
• 56:20that had I not been
• 56:21here, so thank you for
• 56:22that. Of course. And thank
• 56:23you to all of you
• 56:24who joined us today. I
• 56:25hope you learned something. I
• 56:26hope you found it enjoyable,
• 56:28and happy eating. I think
• 56:30we might have one Q
• 56:31and A. Let's see if
• 56:32I can grab it.
• 56:35One more. One more. Oh,
• 56:39someone mentioned where could we
• 56:41get adaptive equipment like the
• 56:43rocker knife
• 56:44or the glove or any
• 56:46of those? I'm so glad
• 56:47someone asked. You can get
• 56:48these type any, you know,
• 56:50online store. I don't wanna,
• 56:52you know, just point to
• 56:53any one,
• 56:54particular brand, but Amazon is,
• 56:56you know, so ubiquitous
• 56:57and it's so easy. It
• 56:58just gets shipped right to
• 56:59the house. And,
• 57:01I think all of these
• 57:03yes, everything that I showed
• 57:05here today is in fact,
• 57:07available on Amazon.
• 57:10And you can you don't
• 57:10have to use, like, the
• 57:11correct terms even to search
• 57:13necessarily. Yeah. No. I mean
• 57:14just adaptive.
• 57:16Yep. If Yeah. Yeah. You
• 57:17look up adaptive Parkinson's,
• 57:20you know,
• 57:21eating utensils or, adaptive Parkinson's
• 57:24cooking. Or adaptive cooking equipment.
• 57:26Yeah. You know, some of
• 57:27the things we didn't even
• 57:28show. Like, one of my
• 57:30favorite things is that,
• 57:32little holder that you put
• 57:33on top of, like, an
• 57:34onion and you cut in
• 57:35between the slices. Like, so
• 57:37many. So you might actually
• 57:38find things that we didn't
• 57:39even show you that are
• 57:41easy, deliver to your house.
• 57:43And inexpensive,
• 57:44also really important. They're inexpensive.
• 57:46Yeah. Yeah. Yeah. But honestly,
• 57:48talking to other people who
• 57:49have Parkinson's disease, if you
• 57:51can be a member of
• 57:52a support group or a
• 57:53community of other people who
• 57:55have Parkinson's disease, It's the
• 57:56best way to learn about,
• 57:58you know, the tools people
• 57:59are doing, the adaptations that
• 58:00they're making in their own
• 58:01home.
• 58:02And let me put a
• 58:03plug in for the partnership
• 58:05that we have with all
• 58:06the different expertise.
• 58:07Right? And so your registered
• 58:10dietitian,
• 58:12at the Yale Teaching Kitchen,
• 58:14we invite you to have
• 58:16a free cooking class. Right?
• 58:19Join join us in house.
• 58:21And if your doctor can
• 58:23send you to your occupational
• 58:25therapist, This is exactly what
• 58:27they do. We think occupation
• 58:28as work, but actually it's
• 58:30work at home. Like, how
• 58:31do we live our lives
• 58:32and become functional? So they
• 58:33have so many tips and
• 58:35so much expertise. So definitely
• 58:37visit with them and say,
• 58:38I have trouble doing x.
• 58:40What do you suggest? And
• 58:41they'll come up with, you
• 58:42know, seventy five
• 58:44examples of things that you
• 58:45should do. Yes. Occupational therapists
• 58:47are incredible. I feel like
• 58:49their whole job is dedicated
• 58:51to improving people's quality of
• 58:52life in the home.
• 58:53So, yeah, I second that.
• 58:56And Danielle, thank you. Again,
• 58:58like I said, I can't
• 58:59wait to dig in a
• 59:00little bit more after this.
• 59:02Well,
• 59:04we will send you guys
• 59:05the recipes that we prepared
• 59:06today. Thank you again for
• 59:08joining us.
• 59:09Our next virtual program is
• 59:11going to be next month
• 59:12on May sixth and we
• 59:15are doing,
• 59:16IBD,
• 59:17I believe. Chef Max will
• 59:18be in the kitchen for
• 59:19that one. And if you're
• 59:20around this weekend and you
• 59:21want to join us, we
• 59:22are doing,
• 59:23a liver health day here
• 59:25at eight Divine. So we'll
• 59:26be here in person, so
• 59:27feel free to check us
• 59:28out then as well. But
• 59:30if not, we hope to
• 59:31see you in the kitchen
• 59:32very, very soon.
• 59:34Thank you. Thank you.