Gabrielle Schnitzler, managing director at The Original FX Mayr, shared: “The diet is personalised. Depending on the doctor’s diagnosis, each person will get a different diet according to their intolerances or special needs. In general, the rhythm of the treatments during the entire stay requires a balanced programme between sport activities and rest. One of our key words is moderation.”
The clean cooking and fixed mealtimes were important. Salt, gluten, sugar and cow’s milk were omitted from the dishes to minimise irritants to the gut. We were encouraged not to drink water half an hour before and after meals to avoid diluting the digestive juices and to allow the body to absorb the nutrients.
Buckwheat rolls became my best friend, so did the deliciously smooth sheep’s yoghurt, served with a single blueberry and cold-pressed linseed or hemp oil. With little distractions (besides always comparing my neighbours’ food with mine), I learnt to appreciate the natural flavours of the ingredients, all sourced from producers in the surrounding Carinthia region. The dishes were mainly vegetarian, with meat and fish served twice a week at lunch. Dinner consists only of vegetable bouillon or soup. The days bresaola and egg appeared on my breakfast plate, I cut them up into a gazillion pieces to savour each bite to the max.
