Alkaline nutrition for detoxification, deacidification or bowel cleansing can be integrated into everyday life without too much effort. Fresh foods are valuable here. The call to avoid ready-made products is becoming louder in specialist circles.

When the stomach and intestines rebel, herbs, teas, and herbal mother tinctures help, which is well documented. In such cases, you should also concentrate on pureed or finely chopped food, favour light, fat-free meals, and avoid animal products. Use less spicy seasoning and avoid alcohol and cigarettes.

If grandmother always recommended chewing well – she was right. It is, therefore, essential to take enough time to eat. If this is not possible, it is better to fast for a few hours, drink a lot and then enjoy a meal in peace.

Frowner's recommendations for gastrointestinal problems:

Frowner's recommendation for hyperacidity:

  • Allsan alkaline mineral salt is available in most drugstores and pharmacies.

  • Potato soup or potato stew
  • Raw apple sauce with banana and kiwi

A treat for the palate, stomach and intestines

  • Potato soup is low in calories yet nourishing and alkalising. The dish is easy to prepare, keeps well and is therefore suitable for everyday use.
  • Potato stew can also be prepared on the same basis but with less liquid.
  • Both dishes are ideal for pre-cooking.
  • Stirnrunzler recommends the matching dessert: raw apple sauce with banana and kiwi to deacidify and regenerate the stomach and care for the intestines. It is also highly recommended for small children without kiwi.

Potato Soup

Ingredients for four people

  • 1-2 spring onions
  • Three small leeks / If unwell, use three fennel, ½ celery root or two celery stalks!
  • Three carrots
  • 2 kg floury potatoes
  • 3 tbsp heaped dried parsley or one bunch fresh parsley
  • 2 tbsp dried or ½ bunch fresh chives
  • a few fresh coriander leaves or 1 tbsp dried coriander sprinkled on top
  • 1-2 small pieces of fresh ginger
  • 1-2 tsp turmeric
  • 1 tsp yellow curry (mild)
  • 1 tbsp of chilli flakes or one small fresh chilli pepper
  • One pinch of sea salt
  • Three bay leaves
  • fat-free instant vegetable stock or soya sauce
  • Olive oil or oil of your choice
  • One dash of whisky for steaming


  • Peel, wash, dry and finely chop the spring onions. Prepare the leek or fennel, cut it into fine rings, clean it in a sieve and drain. Peel and rinse the carrots, cut in half and slice approx. 1 cm thick. Trim and rinse the ginger and cut into thin pieces (approx. 1 level tablespoon). Trim and wash the potatoes and cut them into cubes.
  • Coat the bottom of the pan well with olive oil (extra virgin) or oil of your choice. Add a dash of whisky and sauté the spring onions, carrots, leek and ginger over medium heat. Add the diced potatoes and top up with water until the potatoes are covered. Add a pinch of sea salt and simmer until medium-soft. Remove the potato cubes with a slotted spoon (fill a soup plate with them and set aside). Stir in the fat-free vegetable stock or soya sauce, a few chilli flakes and a few coriander leaves. Add water depending on the consistency. The soup should not be too thin.
  • Simmer until soft and puree with a hand blender. Stir in the parsley, chives, turmeric, curry, coriander and bay leaves. Simmer for a further 10 minutes.
  • Add the semi-soft potato cubes, season to taste and simmer again briefly.
  • The soup can be cooled and kept covered in the fridge for 2-3 days without any problems.

Potato stew

  • Same ingredients as for the potato soup but only one leek or two fennel stalks, ½ celery root or two celery stalks and one carrot. 4-6 tbsp parsley. Curry and turmeric to taste.
  • When preparing, use less liquid and cook the potatoes al dente.
  • Of course, you can simmer various vegetables in the potato stew, such as broccoli, green beans or kidney beans, kohlrabi, green peas, etc.
  • However, if you want to rehabilitate your stomach and intestines for once, postpone additional side dishes until another time.

Raw apple sauce with banana and kiwi

Ingredients for one person

  • One apple (Pink Lady)
  • 1 banana (Max Havelar)
  • One kiwi
  • a few drops of lemon or orange to prevent the apple and banana from discolouring
  • Wash and dry the apple. Remove the stalk. Halve and core, and remove the blossom. Do not peel (apple skin is “finger-friendly” when grating). Finely grate the apple.
  • Wash and dry the banana. Peel and mash with a fork. Mix well with the grated apple and a little lemon or orange juice. Garnish with kiwi slices.

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