Nutrition

Nutrition concerns us all. We eat several times a day for our entire lives. One would think that this makes us all experts in nutrition, yet it is difficult to agree on a common explanation what constitutes healthy nutrition. Many experts recommend completely different measures; new diets are constantly being invented, sometimes contradicting each other. This creates great uncertainty. All we can agree upon is that food is the key for us to stay healthy or move toward sickness.



This guide offers reliable answers and leads you through the labyrinth of conflicting nutritional recommendations by focusing solely on the important basics, to enable you to develop an individual and healthy form of nutrition - according to your own preferences, taste and social environment. In this book you will learn, among other things, why acids can make you sick and fat does not automatically

make you fat; why the old nutrition pyramid is no longer valid and why cholesterol is also a "stress molecule", which we do not need to immediately fight with medication.



Prof. Dr. med. Harald Stossier is a general practitioner and the medical director of the vivamayr health centre in Maria Wörth at Lake Wörthersee in Carinthia, Austria. He focuses primarily on

strategies for health maintenance and the treatment of civilization diseases. At the centre of this lies Modern Mayr medicine and other forms of modern complementary medicine, especially

Functional Myodiagnostics and Orthomolecular Medicine.



Dr. med. Georg Stossier was born into a family of "Mayr doctors". After finishing medical school in Timisoara, Romania, he completed various complementary medical training courses and is involved in various issues concerning nutrition.



1. The importance of nutrition for health and salutogenesis

2. Basics of nutrition

3. Eating culture and its influence on the digestive system

4. Ingredients of food and their significance for health and disease

5. The importance of the acid-base balance for health and illness

6. Purchase, selection and storage of food

7. Modern cooking

8. Micronutrients - are we getting enough?

9. Detoxification - a necessary evil?