The Cookbook
138 recipes with many full-page illustrations


Frequently asked questions

Dozens of questions and answers we have collected in this FAQ.

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How many different kinds of sugar are there?

We currently know of the following types of sugar:

  • sucrose:: cane or beet sugar (the substance that we call „sugar“)

  • lactose: (milk sugar, also contained in skim milk powder)
  • maltose: (malt sugar))

  • fructose: (fruit sugar))

  • glucose: (grape sugar; also called dextrose in product labeling.)
  • Use of any of these sugars as a sweetening substance is forbidden for all metabolic types in the Rohner Concept! Fruit sugar is allowed as a flavouring agent up to a proportion of 1% (see FAQ/fructose).

    What are sweeteners?

    Sweeteners are chemical compounds not classed as carbohydrates that exhibit a considerably greater sweetening power than sucrose (sugar), but which contain no or very few calories.

    At the present time the following sweeteners are authorized in Switzerland:

  • acesulfam-K (E 950): approximately 200 times sweeter than sugar

  • saccharin (E 954): approximately 450 times sweeter than sugar

  • cyclamate (E 952): approximately 30 times sweeter than sugar

  • aspartame (E 951): approximately 200 times sweeter than sugar
  • Acesulfam-K

  • is not metabolized in the body and is eliminated unchanged through the kidneys.

  • is heat resistant and therefore suitable for baking and cooking.

  • works synergistically with other sweeteners (combinations of sweeteners are sweeter than the sum of the individual sweeteners).
  • Saccharin
    Is not metabolized and is eliminated unchanged through the kidneys.

    Is eliminated unchanged through the kidneys.

    For a number of years now, rumours have been circulating widely on the internet warning of the health risks posed by the sweetener aspartame. Allegedly, aspartame breaks down into poisonous substances in the body. What I have seen written about aspartame in this context leads me to suspect that it is being confused with amalgam.
    Aspartame (Nutrasweet, Canderel, Assugrin Gold…) is contained in many foods that are offered as so-called "light" products in the marketplace. Aspartame had been authorized as a food additive (E 951) worldwide since the early 1980s and was the subject of careful research in numerous studies both prior to and following its approval.
    The fact is that aspartame is composed of protein elements (the amino acids L-asparagin acid and L-phenylalanine). The amino acids which aspartame is composed of occur in most of the protein-containing "natural" foodstuffs such as meat, cereals, vegetables and dairy products.
    A relationship between the consumption of aspartame-containing foods und chronic illnesses such as multiple sclerosis is therefore hardly possible.
    Aspartame-containing food products are marked with the indication "contains a source of phenylalanine".
    Each year in Switzerland 1-2 children are born who suffer from what is known as phenylketonury. These children are unable to metabolize the natural amino acid phenylalanine. If they ingest this amino acid during childhood, their brain development is disrupted. For the layman of course it is very difficult to know which foods contain this amino acid. Thanks to the efforts of the Self-help Group for Phenylketonury, this by-product from the addition of aspartame is now specifically declared.


  • According to many studies, artificial sweetners are not detrimental to health.

  • Sugar is the only foodstuff in which we cannot identify a single positive aspect for our health.

  • The question is, in whose interest is it to demonize artificial sweeteners?

  • If you don't want to get entangled in this discussion, there is always the possibility of using the natural plant-based sweetener Stevia. It is available in various forms in pharmacies and healthfood stores.

  • What are sugar substitutes?

    Sugar substitutes are so-called sugar alcohols (also known as polyols). These are extracted from starch and various sugar sources. Their calorie content is approximately 40% less than that of sugar. They also put less of a strain on the metabolism and are therefore suitable for diabetics. The consumption of large quantities of such sugar substitutes can lead to flatulence and diarrhea. Unlike artificial sweeteners, sugar substitutes are metabolized in our bodies and also lead to a slight increase in the level of insulin, thus turning the switch toward reserve-building, i.e. the marmot's summertime mode.
    Sugar substitutes contained in various foods include:

  • Lactitol (E 966)

  • Maltitol (E965)

  • Mannitol (E 421)

  • Sorbitol (E 420)

  • Xylitol (E 967)

  • Isomalt (E 953)
  • Sorbitol is not supposed to lead to an increase in the insulin level and is thus allowed as a sugar substitute in the Rohner Concept.

    Don't we need carbohydrates?

    Our body itself produces the majority (ca. 90%) of its cholesterol. This can already be seen in the fact that cholesterol diets are often of no use, as well as in the very existence of medicines against elevated cholesterol levels.
    In fact, 90% of the population tolerates eggs perfectly well. Because eggs pose a problem for 10% of patients, however, they are forbidden for everybody.
    Forgotten in all this is the fact that egg yolks are one of the most valuable foods available. They contain all of the vitamins, except vitamin C. That's why since time immemorial egg yolks are given to babies in their mash. And if this custom is so perennial, it must have stood the test of time.

    Since I don't know whether you belong to the 90%, we will check your cholesterol in several months. Until that appointment, simply eat as many eggs as you want.

    Eggs and cholestorol?

    Our body itself produces the majority (ca. 90%) of its cholesterol. This can already be seen in the fact that cholesterol diets are often of no use, as well as in the very existence of medicines against elevated cholesterol levels.
    In fact, 90% of the population tolerates eggs perfectly well. Because eggs pose a problem for 10% of patients, however, they are forbidden for everybody.
    Forgotten in all this is the fact that egg yolks are one of the most valuable foods available. They contain all of the vitamins, except vitamin C. That’s why since time immemorial egg yolks are given to babies in their mash. And if this custom is so perennial, it must have stood the test of time.

    Since I don’t know whether you belong to the 90%, we will check your cholesterol in several months. Until that appointment, simply eat as many eggs as you want.

    Why am I allowed to eat salami?

    Salami of course contains some fat, though less, for example, than fried sausages. With salami at least the fat is visible, so it's an honest sausage!

    Fat is always forbidden because it has twice as many calories as protein and carbohydrates. And for most people, calories are the measure of all things.

    In measuring chest size we have seen that eating too much is the least of your problems. And since we shouldn't look for the solution by concentrating on the least important problem, we also shouldn't pay any attention to calories. Whether your hunger is satisfied by 100 grams of salami or by two plates of salad with a diet sauce is irrelevant. A kilogram of lead is no more heavy than a kilogram of hay.

    What's crucial is that products from the low-risk category be used to cover ongoing costs, and not to build up reserves.

    What kind of yoghurt can I eat?

    In my opinion, here lurks one of the greatest problems you will face. It is very important that you study food labels carefully. In fact, we don't really know any more precisely what we are eating. This shouldn't be surprising if you consider that the German population spends 14% of its budget on food, but 19% for insurance.

    Unfortunately at the moment in Germany there isn't a single fruit yoghurt available which you are permitted to eat, because all of them contain sugar, colouring (beetroot, elderberry, carrot juice) and often whey or skim milk powder.

    Mocca yoghurts generally contain decaffeeinated coffee extracts (instant drinks).

    0%-fat products are highly suspect. As you know, there is no natural foodstuff that doesn't contain protein, fat and carbohydrates. So technical tricks must have been resorted to here.

    Sugar, or even more frequently whey and lately skim milk powder are freely added to these products. Consider the fact that on the farm, whey and skim milk powder are fed to the pigs to produce the finest possible ham.

    Is there a problem with skim milk powder?

    Milk powder contains milk sugar (lactose). Aside from the fact that many people are unable to break down lactose in the intestines (lactose intolerance), milk powder is extremely unfavourable for your figure and your weight.

    Throughout Europe there are enormous mountains of skim milk powder that need to be made use of one way or another.

    Analysis of food composition data shows that more than 350 products of a single large distributor contain milk powder.

    In the case of many products, e.g. different kinds of bread, this is not important for you, since you are not supposed to eat them anyway.

    You will hardly be surprised that milk powder is added to many dairy products such as yoghurt, quark or cottage cheese.
    But would you have expected to find milk powder in the following finished products?

  • salmon and pike perch in saffron sauce

  • processed cheese and cheese spread

  • bio salad sauces

  • tzatziki dip sauce

  • Bourguignonne sauce, sauces with herbs, garlic, horseradish, pepper, tartare, curry

  • Desserts such as crème brulée

  • Caramel or vanilla coupe Chantilly
  • Based on my experience, added skim milk powder today represents the most widely distributed hidden source of error in food products.

    Therefore please be on your guard.

    What about fructose?

    To use fructose as a sweetener would be mistaken. Today it is chiefly used as a flavouring agent. In order to bring out a particular taste, a pinch of fructose is needed, the way you need a pinch of salt in cooking. This amount is allowed. Since many finished products are artificially flavoured, the addition of 1% of fruit sugar (fructose) is quite widespread.

    Don’t I need carbohydrates to practice my sport?

    As you know, all foods contain carbohydrates. With products from the low-risk category, you can practice sports for 2 hours without any problem.

    Because professional cyclists eat spaghetti for breakfast before attacking the Pyrenees, a generous intake of starch is recommended for every amateur sportsman. You can hardly use the amount ingested however, if you consider that for 30 kilometers of cycling you only spend the amount of energy contained in two sugar cubes.

    And then you are astonished to realize, “Even though I do two hours of sports per day, I’m getting heavier and heavier!” This doesn’t come from the fact that fat is transformed into heavier muscle mass, but rather you have simply taken in more energy than you have expended.

    Why aren’t local fruits allowed?

    Would men have had a chance of survival by depending on sweet fruits? Certainly not, because their supply would have been constantly eaten by animals (just think of the cherry tree or grapes in your garden). Sweetness has a purpose in terms of spreading the seeds of plants, but not for nourishing human beings.

    Then people got the idea of conserving fruits for periods of shortage during winter. Most fruits can be dried and jam is made from the berries. If strawberries only contained water, our ancestors would certainly not have cooked jam from them.

    Why do you recommend exotic fruits?

    I do not recommend these fuits to you. They are either tasteless or contain only seeds. That’s also why you are allowed to eat them. Morever they are expensive and only available part of the year. It is also ecologically absurd to transport water halfway around the world.
    These fruits are only on your list because they are available. Before I added them, I received many telephone inquiries every day, especially in December.

    Why are so many vegetables in the medium risk category?

    In most cases this involves storage vegetables. Our ancestors planted what they could save up for the shortage period in winter. It’s incredible how many people nibble on carrots. But every woman should know the amount of sugar carrots contain, given how sweet they taste when cooked.

    In Switzerland there are also two highly subsidized sugar factories that use beets as their raw material.

    Think of sweet onions from the Mediterranean region. No cook would ever think of seasoning lightly sweet horsemeat with these sugary onions.

    Sugarless sweets and chewing gum

    Trident, Stmorol and V6 are allowed as chewing gums.

    Sugarless sweets (suitable for diabetics, dental protection figure) are false, since they contain sugar substitutes. This simply involves other kinds of sugars. Only sorbitol is allowed as a substitute material, because this substance is not absorbed from the intestines.

    Pickles and dried meat contain sugar!

    I see you ou have studied the ingredients carefully. The purpose of such additives is to preserve the attractive colour of the product. Otherwise both dried meat products and pickles would appear unappetizingly gray These additives are allowed.

    Don’t I eat too much protein?

    Protein is the most essential constituent of human and animal life. It requires intensive digestion. This begins in the stomach, which produces pepsin (an enzyme) and hydochloric acid. Through the action of these substances the protein congeals and can then be broken down, which is important for its further digestion in other sections of the gastrointestinal tract. Eenzymes from the pancreas and the intestinal mucosa then break the protein down into individual components, called amino acids. Thus at this point we no longer have chicken protein, but rather neutral components which are taken in by the intestine and can then be decomposed by the liver for use in building the body's own proteins.

    There is much talk these days about excessive protein intake, mostly by persons who have no idea of the existential importance that protein holds for us.

    It is argued that protein is decomposed acidically. This is true, but the fact is, most foodstuffs are metabolized acidically, especially the much lauded cereals.

    When flatulence occurs, this is not the result of excessive protein intake, but rather the sign of an intestinal disfunction.

    Don't forget: Consumption of energy is only stimulated by protein.


    Even if you have heard a lot about acid/alkaline nutrition:

    With this kind of diet it is almost impossible to correct hyperacidity. Most foods are broken down in the body more or less acidically. The always accused proteins clearly are metabolized less acidically than the ever recommeded cereals.

    As a result of the change in nutrition, hyperacidity increases less quickly. If hyperacidity is present, this can only be corrected through long-term intake of alkaline products.

    Die Umstellung der Ernährung bewirkt, dass die Übersäuerung nicht so schnell zunimmt. Liegt eine Übersäuerung vor, so kann sie nur durch die langfristige Einnahme einer Basenmischung korrigiert werden.


    Apparently you are now eating less fibers.

    The best way to correct this is by taking 3 tablespoons of wheat bran or oat bran or some linseed. Mix the bran with a yoghurt. Most people in this situation indeed take the bran (oat bran is also possible) but eat much too little of it.

    You don’t like the taste of bran?

    Keep in mind that in the future you will only be able to make relatively few mistakes, if you don’t want to put on weight again. Better to reserve these mistakes for a tasty occasion than for a lowly apple to help you move your bowels!

    Bad breath

    Bad breath doesn’t come from the stomach, as usually assumed, but from the lungs. When body’s the two dominant elimination systems, the kidneys and the colon, are no longer able to cope with the detoxification function, the lungs are employed as a so-called third kidney.

    Every day we absorb environmental and inner organic (intestinal) toxins, which our body is unable to eliminate correctly and thus is forced to deposit somewhere. Luckily it doesn’t choose the important organs for this, but rather shifts these toxins to the connective and fatty tissues.

    If in losing weight now, you melt down fat, these deposited substances are again released and come into the blood.

    Since during the night much less saliva is produced, which is constantly cleaning the mouth, this phenomenon is strongest in the morning.

    Logically, the best therapy is to increase the amount of liquids drunk. Thus waste products will be eliminated to a greater extent by the kidneys and the burden on the lungs will be relieved.