Medical services

FX Mayr treatments detox and purify

After a winter of indulgence, your body craves tranquillity and a healthier lifestyle. An FX Mayr treatment programme helps to detox your body and get rid of unnecessary baggage, both physical and psychological.

This year’s Christian Lenten fasting period runs from 14 February (Ash Wednesday) to 30 March (Good Friday). Most religions observe a fasting period at some time of year, and early scholars of all denominations agreed that self-denial and slowing down are the best means of regaining balance and focusing on what’s important in life.

For FX Mayr treatment programmes at Park Igls Mayr Clinic, fasting or conscious reduction is based on Modern Mayr cuisine and an eight-stage diet plan. An advance consultation with a doctor determines which dietary stage is right for each guest – medical checks are essential during any treatment!

The nutritional approach developed in the Park Igls kitchens is based on Modern Mayr cuisine and designed to rest and regenerate the digestive system. The focus is on providing alkaline, light, carefully prepared and delicious cuisine using organic and regional produce. Every action must be performed consciously. The first dietary stage concentrates on chewing in particular, teaching guests to chew their food thoroughly.

FX Mayr treatments take things down a notch, and not just when it comes to eating! It is important to scale things back because this offers a great opportunity to attain self-awareness. Treatments are complemented by gentle exercise, ideally based on a personalised training plan developed at the Park Igls Mayr Clinic in consultation with doctors and physiotherapists.

Base broth is an essential part of any Mayr treatment and healthy fasting downtime – it can also be used as the basis for many delicious alkaline recipes. Here we reveal the secrets of this Modern Mayr recipe!

Base broth recipe

The essential dish! This clear broth, without any additional ingredients, is bursting with vitamins, trace elements and minerals. Avoid spinach and most brassicas (savoy cabbage, kohlrabi, white cabbage, etc.) because these can cause significant bloating.

3 l water
3kg mixed vegetables, e.g. carrots, potatoes, courgettes, fennel, celeriac, celery, broccoli, white asparagus or other seasonal vegetables
1 bay leaf
½ tsp ground mace
2 allspice berries
3 peppercorns
3 juniper berries
1 handful of fresh herbs such as parsley, chervil, thyme, basil or dill
Marmite or yeast flakes

Wash the vegetables, chop into small cubes (approximately 1 x 1cm) and place in a large stockpot. Add spices, pour in 3 litres of cold water, stir well and bring to the boil. Reduce the heat and simmer on a low to medium heat for around an hour. Don’t allow the broth to boil again. Add a teaspoon of Marmite or yeast flakes, stir well and simmer gently for another 30 minutes. Drain the vegetables through a fine sieve – ONLY the clear broth is used. The broth can be kept in the fridge for around a week.

Park Igls Mayr Clinic Tyrol Austria Innsbruck FX Mayr treatments

Reading tip: our ‘F. X. Mayr for Gourmets’ recipe booklet

Modern Mayr cuisine focuses on ‘intelligent eating’. The Park Igls Mayr Clinic cookbook provides useful ideas and recipes for healthy and delicious alkaline dishes, freshly prepared with organic and regional ingredients. Salt is usually replaced by herbs and spices. Gentle cooking methods – such as steaming – preserve vital nutrients.