Healthy food
The foundation of health and wellbeing
Chlorella and vegetable spread
With this recipe, a healthy spread or dip can be conjured up easily and in a short time.
10 Questions about Modern Mayr Medicine
Whether it’s a patient’s first or tenth Mayr treatment programme, there are certain questions that crop up repeatedly. Dr Peter Gartner has summarised his answers to the most frequently asked questions.
A journey to the centre of the gut
The gut is a complex organ, but what appears at first glance to be a huge hullabaloo is actually an ingeniously functioning system. The bacteria in the gut influence health to a great extent.
Green detox smoothie
This detox drink for in-between is easy to make and helps detoxify the body and your health.
kitchen trend II
Part II of our small series of articles about fermenting. We give you a short tutorial on how to do it yourself and make a plea for sauerkraut and kimchi. And we reveal which vegetables you should start with when fermenting.
Kitchen trend I
Preserving, drying and pickling: What once belonged to the kitchen ABCs of our grandmothers is now trendy like never before. One of these preservation techniques is fermentation, which is experiencing a veritable renaissance.
To eat is human
Dr. Peter Gartner dispels some fairy tales and myths about nutrition. Among other things, he clarifies whether carrots are really good for the eyes.
New insights: passage of food
Dr Kogelnig from the Park Igls health resort explains the passage of food. Discover how food travels through our bodies, how digestion works, and why chewing is of such importance.
Good fats: what we need
What effect does fat have on our bodies? Dr Irene Brunhuber of the Park Igls health retreat answers questions about body fat percentage, the body mass index and cholesterol levels.
Markus Sorg’s verbena recipe
A taste of Park Igls at home with Markus Sorg’s mouth-watering verbena recipe. Boasting flavour, health and natural goodness.
Cooking with herbs
Love healthy cooking? Try one of our recipes with authentic goodness. We’re cooking with herbs for an extra flavour boost.