Prevention and healing with the Schnitzer diet

Prevention and healing with the Schnitzer diet


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In the Carver fare It is a nutritionally rich form of nutrition from the field of naturopathy, which in its vegetarian standard food variant prevents overweight and civilization diseases and is even supposed to cure the latter as vegan intensive food. The foodstuffs used should be as natural as possible and fully organic. From a nutritional point of view, only the Schnitzer normal food is classified as recommended today.

Natural vital substance content as the basis of healthy nutrition

Whole food nutrition is named after its founder, Dr. Johann Georg Schnitzer. The dentist, who was born in Freiburg in 1930 and calls himself a researcher, regards tooth decay, tartar and gum disease as early signs of a lack of vital substances, which goes unnoticed by infections, obesity, digestive and metabolic disorders (diabetes, gout), cardiovascular diseases and rheumatic diseases Bone and joint disorders leads. Vitamins, minerals and trace elements, aromas, highly unsaturated fatty acids and enzymes, which can only develop their full effect when they work together, collect under the term vital substances, which are absolutely necessary for healthy metabolic processes. To ensure this synergy effect, the Schnitzer food should not be heated, frozen, preserved or the like. Processing can be changed in its nature.

Practical rules of use for Schnitzer normal foods

The centerpiece of the Schnitzer diet is the daily fresh grain porridge made from freshly ground wheat, rye, barley, oats or millet, which supplies the organism with the vital substances of the untreated grain. Wholemeal bread, wholemeal pastries and wholemeal dishes guarantee, among other things. the supply of the vitamin B complex. Raw food salads and green salads are used to supply water-soluble vitamins, and they also complement each other perfectly with the grain proteins, so that they should make up a third of the daily diet. Nuts, natural vegetable fats and cold-pressed vegetable oils are to be used for the absorption of polyunsaturated fatty acids, especially safflower, linseed and sunflower oils contain sufficient fat-soluble vitamins. Fresh seasonal fruit can enrich meals as a luxury food, but according to Schnitzer it is not necessary for the supply of vital substances. He also considers milk and milk products to be dispensable; only if they are well tolerated can raw milk, sour milk and organic yoghurt made from raw, preferred milk be consumed. In order to avoid symptoms of intolerance, meat, fish, refined fats, industrial sugar, extract flours and products made from them, such as baked goods, ice cream and sweets, should be completely avoided as part of the Schnitzer diet. Juices, including freshly squeezed fruit and vegetable juices, are no more permitted than cooked fruit and cooked vegetables, which Schnitzer says can cause bleeding gums and tartar. An exception here are boiled or cooked potatoes, which are not described as causing intolerance.

Criticism of the Schnitzer intensive food

The Schnitzer intensive food for therapeutic use, on the other hand, only includes the supply of purely plant-based, unprocessed "frugivorous original food" (seeds, root tubers, tender leaf shoots), neither milk products nor whole grains and potatoes are allowed. The daily diet includes the fresh grain porridge in the morning, at noon and in the evening raw salad food is eaten with germs or nuts. Overall, the energy content of the food is about 6300 kJ / d or 1500 kcal / d (against 9200kJ / d or 2200 kcal / d for normal food). In contrast to Schnitzer, critics of intensive foods see the risk of underweight and malnutrition due to the low daily energy content and the 100% percentage of hard-to-digest whole and raw food, the German Society for Nutrition (DGE) generally advises against a purely vegan diet. However, Schnitzer intensive food is still used as an alternative diet in the context of naturopathic treatments. (jvs)

Author and source information

This text corresponds to the specifications of the medical literature, medical guidelines and current studies and has been checked by medical doctors.

Jeanette Viñals Stein, Barbara Schindewolf-Lensch

Swell:

  • Johann Georg Schnitzer, Mechthilde Schnitzer: Schnitzer intensive food. Schnitzer normal food. 14-day timetable for both diets with calories, Schnitzer, 6th edition, 1979



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Comments:

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