Emanuela Fischer - Veggie Stars

4.Potatoes do not make you fat

Unlike cereals, pasta and rice, all of which form acids, potatoes actually add alkali to the body. As is the case with every type of food, the crucial factors are quantity and means of preparation. When used to create alkali-based soups and sauces (p. 47), potatoes form the foundation of numerous dishes found in modern Mayr cuisine. You need have no compunction about making steamed or boiled potatoes a frequent part of your diet.

Everyone is unique. Things which benefit one particular person may not be good for the rest of us.

The VIVAMAYR Health Concept represents a personalised approach which takes individual needs into account. VIVAMAYR doctors can, for example, use functional myodiagnostics to clarify food intolerances in a professional manner. One way of getting started is to use your own bodily sensations as a benchmark. Take a few moments to assess your current state of well-being and to become aware of your goals. Looking at our eating habits in a conscious fashion helps us to find the right dietary balance.

Food intolerances and medical recommendations:

The foods I find it harder to eat or digest are:

After mealtimes, I frequently feel:

After a meal, I would like to feel:

What I need to include more of in my diet:

I would like to get rid of the following eating habit(s)

My health objective

“Persons who are incapable of enjoyment will themselves become unpalatable,” Friedrich Schiller once famously wrote. One could also add that anyone who fails to find time to eat in a relaxed manner and spends the whole day swallowing down hasty snacks is likely to turn sour. As well as using up vital substances, stress also stimulates our body to produce acid. Taking time over meals and using attractive table settings and a loving arrangement of dishes to create a pleasant atmosphere will be beneficial to health. This is why VIVAMAYR attaches the same degree of importance to the ambience as to the meal itself.

– if your schedule really does not permit a lunch break, then it is better to miss a mealtime out than to scoff a snack on the fly.

The digestive process begins in the mouth. In order to get this procedure off to the best possible start, food needs to be prepared in the proper manner via thorough chewing and insalivation. Chewing is, to a certain extent, the supreme discipline of VIVAMAYR food culture. It provides saliva with a larger area of attack. This means that food can be broken down into nutrients more easily and subsequently be better absorbed by the body. The chewing process is also part of our perception of taste. If you chew every mouthful between 40 and 60 times, you will be helping your digestive system to do its work. You will also be rewarded in the shape of a more intense taste and an earlier feeling of being full. Learning how to chew correctly requires practice. The soya buns on p. 140will act as reliable personal coaches in this regard.

– take small bites and lay your knife and fork aside whilst you are chewing. Use the oven or a special electric heater to warm up plates beforehand. This will ensure that you enjoy every last bite of the meal.

60% of our body consists of water, which is needed for all metabolic processes. Around two to three litres are required per day. Most of us drink too little, and we also drink the wrong things. Herbal teas which have been brewed for a brief time and vegetable broths are “free-standing liquids” which can be recommended alongside water. Other drinks such as sodas, fruit juices and milk have contents which need to be digested and therefore must be considered to be liquid foods.

In order to avoid any negative impact on digestive performance, it is also crucial to think about WHEN you drink. There is time between meals to take care of your fluid balance. You should avoid drinking anything whilst actually eating, because this will dilute your digestive juices.

– always have a full bottle or carafe of water or a pot of tea in easy reach between mealtimes. Work out how many times you will need to refill this container in order to arrive at your two to three litres a day.

The nature of our everyday lives means that we consume an increasing proportion of meals outside the home. The precise constituents of many dishes are purely a matter of speculation when we are away on our travels, eating in canteens, attending business lunches in restaurants or enjoying private dinner parties. But this does not mean that you need to jettison your newly established healthy habits learned from VIVAMAYR cookery. The following tips will help you make healthy and enjoyable decisions when eating out without having to snub your counterparts or hosts. Your digestion will be grateful.