{"id":13191,"date":"2023-06-07T07:00:00","date_gmt":"2023-06-07T11:00:00","guid":{"rendered":"https:\/\/www.ptcbio.com\/?p=13191"},"modified":"2025-01-24T11:09:01","modified_gmt":"2025-01-24T16:09:01","slug":"25-remarkable-stories-eat-without-fear","status":"publish","type":"post","link":"https:\/\/www.ptcbio.com\/posts\/25-remarkable-stories-eat-without-fear\/","title":{"rendered":"Eat Without Fear"},"content":{"rendered":"
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\n\t<\/span>\n\tMocot\u00f3 SQF and Chef Rodrigo Oliveira<\/span>\n\t<\/span>\n<\/h3>\n<\/div>\n\n\n\n

Imagine being unable to experience the delight of eating food in a restaurant without fear.<\/p>\n\n\n\n

For people living with the rare disease familial chylomicronemia syndrome (FCS), this is their unfortunate reality. FCS, which affects one in 700,000 to one million people, prevents the body from breaking down fat, or triglycerides, leading to an accumulation in the blood. Because of this condition, they can only ingest up to 20 grams of fat per day. To put into perspective how restricting this diet needs to be for people with FCS, an egg has an average of five grams of fat. The diagnosis of FCS changes a person’s relationship with food, as going out to eat comes with worry and anguish.<\/p>\n\n\n\n

PTC recognized this challenge and set out to find a way to raise awareness of the disease and improve the quality of life for FCS patients. With this goal in mind, a unique and creative partnership flourished between PTC, FCS patient advocacy organizations, Mocot\u00f3, and the healthcare communications consultancy LLYC Brazil. Mocot\u00f3, an award-winning restaurant in S\u00e3o Paulo, became Mocot\u00f3 SQF, a restaurant tailored to people living with FCS based on the concept “Eat without fear\u201d (“SQF” is an abbreviation in Portuguese for FCS).<\/p>\n\n\n\n

The goal was to create a unique, memorable and safe experience for those living with FCS, so that for the first time in their lives, people with FCS could eat safely away from home, without anguish and fear. In addition to experiencing a distinctive gastronomic experience, they could have moments of socialization and joy with friends and family around the table.<\/p>\n\n\n\n

Chef Rodrigo Oliveira, chef at Mocot\u00f3 and star of culinary reality shows like Iron Chef, Master Chef and others, fully embraced the \u2018Eat without fear\u2019 campaign for Mocot\u00f3. He was up for the challenge of creating a dish with only 5g of fat as a way to help those living with FCS, and to show their cuisine could be light, healthy, inclusive and please demanding palates, while offering a complete menu full of flavor.<\/p>\n\n\n\n

\"Mocoto<\/figure>\n\n\n\n

On his social media channels, Chef Rodrigo announced that the restaurant was changing its name and launching an innovative tasting menu. For three days, Mocot\u00f3 changed everything related to the restaurant: the fa\u00e7ade, uniforms, delivery packages, product labels, the website, social networks and of course, the menu. Mocot\u00f3 SQF then became the first restaurant in Brazil and the only one in the Michelin Guide to offer a tasting menu with less than 10g of total fat.<\/p>\n\n\n\n

Additionally, as part of the campaign a book was also launched: “Discovering new flavors: practical and regional recipes specially adapted for SQF<\/a>.” It was developed in collaboration with nutritionists specializing in the disease to bring options for low-fat dishes designed to be easy for any skill level to make.<\/p>\n\n\n\n