Without wishing to offend the father of modern medicine, it is safe to say that Beck’s innovative nutritional approach delivers all the health benefits that Hippocrates espoused, but does so with considerably more culinary panache than the ancient Greeks would have managed.
Quite simply, Beck is a world-renowned chef. He holds three Michelin stars at La Pergola, his restaurant in Rome, runs seven more restaurants from Portugal to Dubai and is a brand ambassador for Mercedes-Benz. But for more than 20 years his underlying passion has been understanding the medicinal value of food. His pursuit of knowledge has led him to collaborate with respected researchers on international studies into the effect of alcohol and food on the body, speak at medical conferences and be awarded an honorary degree in Natural Bio-Energies and Naturopathy from the University of Arezzo.
Perhaps his most ambitious project so far, however, is his work with genetics specialist Professor David Della Morte Canosci to produce the wellness menus at Palazzo Fiuggi, a medi-spa an hour outside Rome [pictured above]. “Our focus is food as medicine,” Beck says. “We harness the power of essential nutrients and micronutrients to create delicious meals that boost immunity and general health as well as to achieve safe weight loss, but without any adverse impact on muscle mass or the usual feelings of hunger.”
The duo’s approach is forensic, scientific and mouthwateringly good. They have created 1,600 recipes, that run from 1,200-calorie-a-day detox to 1,800-calorie intro plans that feature pasta dishes and even ice cream and cakes.
Heinz Beck
Three-Star Michelin Chef
“From your DNA we will know your allergies, intolerances and when, what and how you should eat for maximum health, letting us create truly personalised menus.”
Although you’re unlikely to have the skills to recreate Beck’s culinary fireworks, he has plenty of practical tips for home cooks. He believes the efficacy of ingredients is dependent on their purity and so suggests buying produce that is organic, biodynamic and seasonal. Some of his favourite spices are also easily incorporated into dishes including ginger, which reduces LDL cholesterol and blood sugar levels; cinnamon, which acts as an anti-viral for diseases such as colds and flu, and cumin, which contains a large number of minerals, vitamins and trace elements that support the immune system.
Beck and Della Morte plan to take nutritional medicine to the next level with the opening of an on-site nutritional research laboratory at Palazzo Fiuggi in the near future. It will allow them to analyse guests’ DNA and chart changes to their body fat and metabolism during their stay. “People think it’s better to eat carbs at lunch than in the evening but, depending on how you metabolise food, that might not be true,” Beck explains. “From your DNA we will know your allergies, intolerances, and when, what and how you should eat for maximum health, letting us create truly personalised menus.”
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