Each guest is given three meals during the Mayr cure. The day starts with a very light breakfast; always sheeps yogurt and special buckwheat rolls. The dense texture of these rolls are meant to encourage thorough chewing, stimulating the digestive enzymes and staving off hunger. Because the prime focus of this program is to improve digestive efficiency, the chewing training of these rolls is essential, says head chef Andreas Wolff.

Guests are given one serving of meat and two servings of fish in a week. To supplement this, eggs are used generously in meals to deliver essential amino acids. For the rest of the time, meals at the Mayr Clinic are predominantly plant based.

Sugar, fruits, and any raw foods are strictly avoided during the program. Included in this list are bloating vegetables like onion, garlic, kale, cabbage, or hard to digest like bell peppers or lentils, beans. “The intention is to have everything really digestible,” emphasises chef Wolff, “so it is really important to give the gut a rest during the Mayr program”.

It might come as a surprise, but carbohydrates in the evening are a big problem for a lot of people. When having a carbohydrate dinner, insulin rushes to the brain overnight and impairs the release of melatonin and human growth hormone.