F.X. MAYR-ÄRZTE

Delicious cooking with Peter Mayr

Peter Mayr, Dipl. Diät-Küchenmeister, was a companion and co-author of the well-known Mayr doctor Dr. Erich Rauch for 28 years. For decades, research and development were carried out together in pioneering work. The first common book was Die Milde Ableitungs-Diät. This and further books of Peter Mayr find you under MAYR BOOKS or on his website: www.petermayr.at

Peter Mayr regularly presents healthy and digestible recipes and nutrition tips especially for F.X. Mayr connoisseurs, which you can find here with recipes for easy cooking.

Cold
Starters

Warm
Starters

Vegetarian
Main courses

Soups &
Vegetable broths

The healthy breakfast

The optimal day begins with the optimal attitude and with a healthy breakfast full of energy. In the morning we are rested, therefore we have the optimal digestive performance. Raw vegetable muesli, vegetables, fruit and juices are possible, but also a small amount of cooked cereal porridge with high quality vegetable oils as energy- or Power and concentration dispensers for a good start to the day.

Small quantities of good rye wholemeal bread with sourdough or pastry, butter, honey, egg white spread, good lean ham and sausage, egg and cheese provide variety. Tomatoes, peppers, cucumbers, cottage cheese, curd.

For breakfast there is nothing wrong with a cup of espresso or bean coffee, but you can also choose from all kinds of cereal coffees and herbal teas.

But with bread and pastries you should generally be more cautious, try to get by with half the amount of bread for the time being and if you manage to do that, halve the amount again. You can also do without bread in between, because protein saturates well. The fat burning will thank you for it. Because bread and pastries are our main carbohydrate carriers, which are converted into fat if there is too much.

Make sure that you do not eat anything until lunch for 4-6 hours so that fat burning works.

The light dinner

Dinner, if taken at all, should be especially light. You should avoid raw vegetables, fruit, salads and freshly squeezed fruit or vegetable juices. These foods are particularly fermenting.

In between you deliberately skip dinner and drink even more. That also satisfies.

Since the digestive performance is weakest in the evening, you must pay special attention to the selection, preparation and quantity of the dishes. It's about eating little or nothing, so you don't strain yourself and lose energy unnecessarily, so you can sleep well and look forward to a good breakfast.

Anyone who is physically, mentally and emotionally overtired and sits down to eat will noticeably reduce their digestive performance. In order to facilitate digestion, it is advisable to eat Food Combining in the evening.

Use regional BIO products for the sake of your health and the environment.

MAKE YOUR OWN FERMENTED FOOD by Peter Mayr.

FERMENTATION is a well-known ancient fermentation and preservation method to conserve food in a natural way without chemicals.

Research shows that fermented, untreated foods are very important for our microbiome. Your Mayr doctor will advise you best as to which fermented products and how much can be personally recommended for you. He has the best insight into the condition of your gut and your general state of health.

Unfortunately, we don't find these living microorganisms in our supermarket products any more. This is due to the fact that dairy products are highly pasteurized and rendered free of all bacteria, even the healthy kind, through the sterilization process. The same can be said of cereal products, bread and pickles. Natural lactic fermented sourdough and untreated dietary fibers as prebiotics (inulin and oligofructose) are missing and it is exactly these prebiotics which feed the large intestine contribute to the bacterial life which promotes growth and activity.

Although we can find many fermented foods in the supermarket, such as dairy products and cheese, sausage, ham, olives, sauerkraut, vegetables, yoghurt, tea, coffee, beer, wine, sparkling wine, cucumbers, salami, kombucha, miso, tempeh, miso.... these are mostly pre-treated, pasteurized and of varying quality.

More and more chemicals and additives (herbicides, pesticides, fungicides, glyphosate...) are polluting our food production. Every year, countless new additives are added. Even though nutrients may have to be substituted at times because our arable soils are already depleted and exhausted by overfertilization and the crops can no longer have the required quality in terms of nutrient density and taste, we have to learn to cope with this.

Gone are the days when raw milk could once be collected from the farmer and was hailed as the "queen" of food. Cow's milk and its products are nowadays viewed very critically, especially with regard to animal husbandry and feeding, but also because of ever-increasing intolerances and allergies. As a result, consumers increasingly turning to plant-based alternatives.

Fasting also ensures that our intestinal flora regains its natural balance, creates order and increases the diversity of good microbes. This balance is also promoted by good, fermented dishes that are already "pre-digested", so to speak, and provide good bacteria.

After the Mayr cure, salads and raw vegetables should also be reintroduced into the diet. However, according to the motto "it is the dose which makes the poison". Therefore, they should not be consumed in the evening but during the day, and it is important to always consider your individual tolerance and start slowly with a leaf salad or apple.