Positive Eating is a nutrition concept developed by Hotel Tirler on the Alpe di Siusi together with biochemist and cancer researcher Dr. Johannes F. Coy.
With selected sugars and modern nutritional approaches, we focus on conscious enjoyment, balanced energy and greater well-being.
Dr. Johannes F. Coy has been studying for many years how sugars are used by the body and the cells to produce energy.
Through his research on the TKTL1 gene, he discovered that not every type of sugar is metabolized by the body in the same way.
These findings led to the development of modern nutritional approaches based on selected sugars, which today form the foundation of our Positive Eating concept. The story behind Positive Eating can be found here.
Well-being is at the heart of everything we do.
Positive Eating means rethinking enjoyment.
Through selected sugars, natural ingredients and conscious nutrition, we aim to bring together enjoyment, well-being and modern scientific knowledge.
Trehalose
Mild sweetness and the subject of current research on cell protection and healthy aging.
Isomaltulose
Supports a more balanced energy supply and a stable energy curve.
Tagatose
Offers a pleasant sweetness with a lower impact on blood sugar levels.
Galaktose
Is metabolized more slowly and plays a special role in energy metabolism.
The Positive Eating concept accompanies our guests throughout their stay:
✓ Special breakfast sweeteners
✓ Chocolate in the room
✓ Selected desserts
✓ Kaiserschmarrn in the restaurant
✓ Products available in our shop
✓ Information in the Curasoa Times
Conscious enjoyment on the Alpe di Siusi
Enjoy your holiday, fine cuisine and well-being – and discover Positive Eating at Hotel Tirler.
