Making
History

In addition, a team of trained professionals in Argentina, most important schools of the world and the well-know amicable treatment of Argentineans, result in a unique combination of care and support that surprises the people who come from both America and Europe.

Gastric bypass is performed through laparoscopic techniques. These techniques consist in using special tools that are inserted by making small incisions, so that the treated area is watched on a closed circuit monitor. The incisions made, which are less than 1 cm of length, leave virtually no surgery trauma and subsequent postoperative pain has become considerably more bearable.

The technique used for gastric bypass is known as 'Roux en Y' due to the Y shape that the food circulation circuit takes due to the surgery.

In regular stomachs that have not undergone surgery, food is digested by gastric fluids and then it goes to the intestine. Gastric bypass eliminates this part of the process.

                  

Through a suture line the stomach is divided in two parts (1) : superior and inferior pouch. These two pouches have very different sizes: the superior one receives digested food, takes only 10% of the stomach capacity, whereas the inferior pouch takes the remaining 90% and it is absolutely isolated from the food path.

The small bowel is cut (2) at about 40 cm from the stomach outlet and it is connected to the recently created superior pouch, so that food goes straight to the bowel without being processed by gastric fluids concentrated on the inferior pouch.

The bowel part that is still connected to the stomach outlet by one of it ends, joins the other end (3) (where the incision was made) to the untouched part of the bowel, about one meter ahead. (4) Through this part of the bowel the large pouch will discharge acids and gastric fluids that will mix with billiard fluid and the food that has “skipped” a meter of the absorptive area of the bowel.