The Waerland Diet Story
Thanks to the nutritionist Are Waerland (1876-1955) and his wife Ebba (1897-1981) there are many aspects of complete nutrition that we can take for granted nowadays.
In the beginning 1950'ies, the Waerland-movement started in Germany.
Whole-grain-bread, cereals, unprocessed nutrition, curdled milk, as well as a lacto-vegetabile diet were new dietary terrain to many people.
Today, there are plenty of dietetics – reviewing more than 50 years of experience, we regard Waerland Diet the most balanced.
Practices
Acidity-basicity-balanced diet is specific to Waerland Diet.
A morning at spa friedborn starts with “Excelsior”, an extract of different vegetables, such as potatoes and red beets, leek and celery – all rich in minerals and therefore basic.
Soaked flaxseed and wheat germ are added to activate the bowel function.
The Waerland breakfast does not strain the body – it is featuring a variety of fresh seasonal fruits, various cereals and nuts. The “Langmilch” a type of curdled milk, fermented with bacillus acidophilus, is particular to Waerland Diet.
For lunch we are offering smoergasbord a swedish lunchbuffett featuring home- made salads, dressings, potatoes in the peel, Quark - a special fresh white cheese made of whey - wild herbs, seedlings of the season, various cold-pressed vegetable oils and steamed vegetables.
For dinner we are serving cereals and grains either spicy along with vegetables or sweet along with fruit or compote and stewed fruit - along with delicious home-made bread and bread-spreads, butter and cheese.

All day long you can have herbal teas, sweetened as you wish with locally harvested bee-honey.
The Waerland Diet is not just healthy – it really tastes good, it's satisfying and nourishing without filling and fattening!
To do without meat, sausage or fish and leaving behind alcohol, coffee or tobacco does not hurt at all - it is not so hard to practice!

spa friedborn as a highlight