Less toxins and more purity

ghee

Alongside the detoxification program you’ll undertake for your body and soul at least once a year, be conscientious and reduce the level of toxins in your cells through smart food preparation.

We use oils every day.
My recommendation is to use purified butter or ghee for cooking.
Read about ghee.

When food is thermally processed, it’s crucial to know the smoke point of the fat used, that is, its burning point.
Certain oils start to burn at low temperatures, breaking down the high-value photonutrients they contain, and fats begin to oxidize, creating health-damaging free radicals.
For this reason, some oils are never heated, some are heated at very low temperatures, and only a few, like ghee, are thermostable fats whose value remains intact and safe, just like in their cold form.

Ghee can withstand high temperatures during thermal processing up to 250°C, giving it an advantage over other fats, making it ideal for cooking, baking, and frying food. My recommendation is to always cook your food, rarely bake, and never fry – as it’s more digestible and healthier.

Ghee has a neutral taste and is used equally for preparing savory and sweet dishes.
Using ghee makes cooking very easy as it’s a substitute for various oils, butter, or heaven forbid, margarine.

The milk butter contained in ghee is one of the richest natural sources of butyrate – a short-chain fatty acid that triggers the regeneration of intestinal wall cells.
Butyric acid balances and strengthens good bacteria. It’s important for reducing the growth of pathogenic bacteria.
A healthy gut flora acts preventively to maintain the health of the entire body.
Butyric acid balances the levels of hydrochloric acid in the stomach and indirectly reduces digestive gastric issues.
If you don’t have significant health problems, ghee has a positive effect on your digestion by improving the absorption of nutrients from food, especially vitamins A, K, E, and D.

 

Here are a few of my recipes:

1. Creamy Pumpkin Soup

Preparation: In cold water, add correctly chopped (https://www.youtube.com/watch?v=G-Fg7l7G1zw) 1 small red onion, parsley root, celery root, and cubed pumpkin, 1 small potato sliced, ginger, salt, pepper, and nutmeg. Add 1 large flat tablespoon of ghee.

Cook for approximately 35 minutes and then blend everything well with an immersion blender. Optionally, add finely chopped fresh parsley. You can also drizzle olive oil just before serving.

 

2. Oven-Roasted Ghee Vegetables

The choice of vegetables and spices can vary depending on ingredient availability and taste.

You can use all root vegetables, as well as onions, garlic, zucchini, tomatoes, peppers, and various mushrooms.

Preparation: start by adding 2 large spoons of ghee, leave the vegetables whole or halve them. Add spices and roast in the oven at 200 degrees Celsius for 60 minutes.

This dish is an excellent side dish to other meals or as a standalone meal.

 

You can order ghee at www.ghee.hr

 

I strongly recommend the healthy recipe book “The Original Mayr Cuisine” (available only in English and German) for the entire family.

I want you to be healthy.
I want health to be a part of your daily practice, not just an exciting theory.

Ensure that you introduce fewer toxins into your body and regularly cleanse your body.

So, start your detoxification journey for 2 weeks with Hepafast, and afterward, continue to feed yourself by smartly preparing your food, turning your food into medicine.

For ordering the Hepafast detoxification supplement, please contact mulier@mulier.hr

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    Meri Bura, MD
    Meri Bura, MD

    Intoxication, obesity, Thyroid problems, fatigue - require healing for both, souls and bodies. Body healing begins with a change in diet. The soul is healed with professional support and investment in knowledge. "Life is too long to be sick and too short to take too long."

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