coy diet patient brochure
TRANSCRIPT
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Last actualisation May 2007
Brochure for patients
Dear patient,
You have been diagnosed with a cancer disease and you decided to change your diet in
compliance with the TKTL1 nutritional therapy in addition to traditional therapies. We
encourage you to do so – since experience has shown us that it is always positive to be
active and to do something for oneself and against the cancer.
The present brochure will explain the exact procedure for the change in diet to you. We
advise you to quite consistently follow the recommendations and daily plans so that the
hoped-for success can be reached.
At the beginning, we will explain to you on which observations and discoveries the
TKTL1 nutritional therapy according to Dr. Coy is based. For your better understanding,
we will describe the relevant metabolic functions, explain which biochemical reactionstake place in tumour cells and which chances there are in an interaction of nutrition and
conservative treatments such as chemotherapy and radiotherapy.
In doing so, we wish to inform you as a patient so that you get the necessary knowledge
in order to be able to assess what TKTL1 nutritional therapy means for you. As an in-
formed patient, you can better use scientific advances for you and you are able to make
decisions yourself and to act according to them.
We would like to be sure to point out that the TKTL1 nutritional therapy does not yet
form part of the recommendations of nutritional science.
The approach is specifically aimed at the metabolism of aggressive cancer cells or me-
tastases showing TKTL1 enzyme activity. The change in diet can be recommended:
- when there are aggressive, invasive tumours with metastases
- when the test of a biopsy or tissue sample for the enzyme TKTL1 is positive
We will be glad to provide you with a list of laboratories where your tumour can be
examined by means of a test for TKTL1 enzyme activity.
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Full of hope, we accompany and support you in the fight against cancer. You are not
alone, you have a large number of allies!
Best wishes for a favourable course of your disease,
Your TAVARLIN Team
TAVARLIN AG
Heidelberger Landstr. 190
64297 Darmstadt
Germany
Phone: ++49-6151-950 55 50
Fax: ++49-6151-950 55 51
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When the diagnosis is cancer – what does that mean?
Cancer is a disease that, according to the present level of knowledge, is caused by mu-
tations in genes. These mutations concern genes that control growth and dying off of
body cells. Malfunctioning of these mutated genes results in cancer cells growing un-
controllably and no longer dying off. A single mutation, however, is not enough to cause
cancer. Mutations in various genes are necessary in order to cause uncontrolled
growth. So cancer is not a single-stage process, but a multi-stage process.
Uncontrolled growth of cancer cells, however, is not necessarily dangerous to life.
Primary tumour
At first, the cancer cells growing uncontrollably form a cell cluster that becomes larger
and larger and forms the primary tumour. While growing, the primary tumour drives out
healthy cells and, so to say, pushes them aside. Some primary tumours keep this
growth behaviour and, so to say, grow as encapsulated tumours. This type of primary
tumours is not very malignant since it does not decompose the surrounding tissue and
does not form daughter colonies (metastases).
Invasive Tumours
Certain mutations, however, cause these tumours, that grow locally restricted to a cer-
tain area, to destroy the surrounding healthy tissue by dissolving the cell-cell contacts of
healthy cells (degeneration of the matrix) and by provoking a suicide program in the sur-
rounding healthy cells (programmed cell death - apoptosis). This is how the cancer be-
comes invasive (it invades healthy tissue) and gets the opportunity to spread fast.
Secondary tumour
A striking feature of malignant tumours is their metastasising. Individual cells come off
the tumour and migrate into neighbouring tissues. They can spread in the entire body
through the bloodstream and there again invade other tissues at various places and
form secondary tumours. From the medical point of view, the development of invasive,
metastasising tumours actually is the serious stage in a cancer disease. These tumours
are very dangerous since there is currently no effective therapy against spreading can-
cer and metastases.
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As invasive, spreading tumours may develop from some of the non-invasive, not
spreading tumours, it is of great importance to detect tumour diseases as early as pos-
sible. When a tumour disease is detected early, cancer can be cured very successfullythrough a treatment such as chemotherapy, radiotherapy or surgical removal of a not
spreading tumour.
Not all tumour cells are the same
In 1924 already, German Nobel Prize winner Prof. Dr. Otto Heinrich Warburg found out
that certain cancer cells do not gain energy in the normal way – this is by “glucose burn-
ing” – even if there is enough oxygen for burning. Warburg explained this phenomenonby the fact that the cell’s power plants (mitochondria) are deactivated. He could not ex-
plain, however, why cancer cells “change over” to fermentation of glucose.
Under normal circumstances, our body cells are prepared for burning dextrose (glu-
cose). Decomposition of sugar to water and carbon dioxide for energy production takes
place mainly using oxygen and thus constitutes a combustion reaction (in chemical
terms “oxidation”).
Fermentation of glucose to lactic acid normally is known as alternate reaction taking
place when oxygen supply is insufficient: When you do a lot of sports without being able
to place enough oxygen at the muscle’s disposal through breathing (insufficient training
condition), the muscle cell changes over to fermentation.
Certain cancer cells, however, carry out fermentation of glucose even when they have
enough oxygen at their disposal.
Warburg effect finally cleared up
The discovery of the TKTL1 enzyme by the German cancer researcher Dr. Johannes F.
Coy now explained the biomolecular and biochemical fundamentals of the Warburg ef-
fect.
The enzyme TKTL1 (=transketolase-like 1) allows fermentation of glucose. Through the
activation of the TKTL1 enzyme in cancer cells, these cells are able to gain energy out
of glucose even if there is not enough oxygen available for burning glucose. That is how
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energy can be produced without the cell’s power plants – the mitochondria.
If the cell has enough glucose at its disposal, the cell is able to produce sufficient en-
ergy and to reproduce constantly through cell divisions thanks to the enzyme TKTL1.
Large amounts of lactic acid are produced during this process.
What are the tumour cells’ advantages of gaining energy through fer-
mentation?
The metabolic changes in energy production out of fermentation of glucose provide the
cancer cells with selective advantages:
- The lactic acid (lactate) produced during the fermentation of glucose causes de-
struction of the surrounding tissue. This allows the tumour cells to invade the sur-
rounding tissue and to metastasise.
- The deactivation of the mitochondria in cancer cells results in resistances (cells
are insensitive) to a large number of chemotherapeutics.
- The dependence of these cancer cells on oxygen decreases drastically. They
survive inadequate supply of oxygen as well (hypoxia).
- Cancer cells in hypoxic regions (of limited oxygen) become more insensitive to
radiation therapy.
These changes in the metabolism, however, also have disadvantages for the cancer
cells:
- They depend on the supply of glucose since only glucose can be used as source
of energy for fermentation. Fructose (fruit sugar) cannot be used directly for en-
ergy production.
- At the same time, fat burning is interrupted in such cancer cells. In terms of bio-
chemistry, this is called inhibition of ß oxidation. Therefore, these cells cannot
use oils or fats as source of energy any more.
The TKTL1 nutritional therapy pursues the strategy of using these disadvantages for
combating the cancer cell. The absolute dependence on glucose supply and the inability
of exploiting oils or fats constitutes the Achilles’ heel of this type of cancer cell. The
TKTL1 nutritional therapy takes advantage of this Achilles’ heel for the patient’s sake.
The diet is changed specifically in order to supply healthy cells with sufficient energy,
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whereas TKTL1-positive cancer cells are isolated from energy supply.
TKTL1 nutritional therapy according to Dr. Coy
The famous Greek physician Hippocrates already said more than 2000 years ago: “Let
food be thy medicine and let medicine be thy food”
It has been beyond doubt for a long time now that food plays a very decisive role in
preservation of human health on the one hand and in the development of diseases on
the other hand. Nutrition scientists, however, are discussing vehemently which diet is
the right one for the human being. It becomes clearer and clearer that that there are
genetic and biochemical differences between the individuals which result in the fact that
one person tolerates well a particular foodstuff, whereas it causes problems for some-one else. In addition, a certain type of nutrition may be wholesome during a certain
stage, whereas it makes you ill during another stage of life.
To be able to better understand such phenomena, you have to know how food and its
components (carbohydrates, proteins and fats/oils) are digested in the human body.
Thanks to the discovery of the pathway of the TKTL1 sugar metabolism, we can now
understand for the first time the particular manner in which sugar (glucose) is dissimi-
lated and digested. This trailblazing discovery forms the basis of the TKTL1 nutritional
therapy. The TKTL1 metabolic pathway is not active in every tissue of the human body,
but only in very special tissues such as for example in the nerves, the retina and the
vascular cells. It there protects these cells against the detrimental effects of excessive
glucose concentration.
The activation of the TKTL1 sugar metabolism in tumour cells explains for the first time
why tumour cells do not burn glucose, but ferment it even if there is actually enoughoxygen available for burning. The activation of sugar fermentation allows them to grow,
to invade neighbouring healthy tissues and to develop metastases (secondary tumours)
even in case of low oxygen concentration. Moreover, these glucose-fermenting tumour
cells are resistant to a large number of chemotherapeutics and are more insensitive to
radiation therapy. This constitutes a serious problem in the therapy of tumour diseases.
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Generally, there are two types of cancer cells:
a) cancer cells that burn glucose
b) cancer cells that ferment glucose
Cancer cells that ferment glucose through the activation of the TKTL1 sugar metabolism
instead of burning it need extremely much glucose compared to glucose-burning cells
(20 – 30 times more). In addition, glucose-fermenting cancer cells are generally no
longer able to burn fats and oils. The large quantity of required glucose and the inability
of extracting energy out of fats or oils make these cancer cells vulnerable. The TKTL1
nutritional therapy is based on the newly discovered specific features of TKTL1-positive
cancer cells.
Glucose is a simple sugar and component of double sugars such as table sugar (cane
sugar, crystallised sugar, saccharose) and milk sugar (lactose); in addition, glucose also
is the basic element of polysaccharides such as starch. Some basic foodstuffs have a
high content of carbohydrates such as starch, that release glucose very fast during di-
gestion. These foodstuffs include bread, noodles, rice and potatoes. The glucose re-
leased during digestion in the intestine is absorbed through the intestinal mucosa and
delivered into the blood very quickly. Since a quick rise in the blood sugar level is very
dangerous, the pancreas spills out the hormone insulin. Insulin docks to the cell wall
and causes glucose to be actively taken up from the blood into the cells and the blood
sugar level thus to be normalised. Insulin prevents the damage involved in excessively
high blood sugar levels by means of this mechanism.
If, on the contrary, the blood sugar level falls below a certain value, the hormone gluca-
gone is spilled out which releases glucose from the glycogen stores and delivers it into
the blood.
These mechanisms ensure a relatively constant glucose concentration in the
blood.
If, however, the glycogen stores are empty, glucose will be made from amino acids, the
components of the proteins. Glucose can never be made of oils or fats. This means that
it is possible not to eat any carbohydrates or glucose, if you take sufficient quantities of
protein. The sufficient supply of proteins ensures a sufficient blood sugar level. A diet
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only consisting of oils or fats is not possible. This would result in death.
In a diet that hardly contains any glucose or glucose-releasing carbohydrates and
shows a high content of oils/fats, the glucose present in the food and the quantity of
glucose made of protein is enough in order to ensure the necessary blood sugar level.In this case, however, the energy supply of the cells cannot be permanently ensured by
glucose. The same situation occurs when a person is deliberately fasting or is starving
due to lack of food. A regular supply of foodstuffs is a rather young achievement. During
World War II, a large part of the population starved. If the human body was not adapted
to such a situation, it would inevitably die. Therefore, the human body is adapted to this
situation very well. If the content of glucose or glucose-releasing carbohydrates in the
food decreases below a threshold value (approximately 70 g), most of the cells will
change over to another supply of energy. In this case, glucose no longer is the cell’s
principal source of energy.
To be able to use the stored energy reserves in the form of fat reserves very rich in en-
ergy, most of the cells start to exploit ketone bodies, that are then the organism’s source
of energy. By means of this changeover, the cells are able to live on the decomposition
products created in the breakdown of fats. In this case, the cell’s principal source of en-
ergy no longer is glucose, but the ketone bodies. Glucose is used for special purposes
only. By the way, the heart always does this. It lives on these ketone bodies even in
times of best glucose supply. This explains the fact why it is extremely rarely affected by
cancer (heart cancer) and metastases are hardly ever developed there. The change-
over to ketone bodies as main source of energy is a process for which the human body
is prepared and that even is the normal condition in some tissues.
By means of the TKTL1 nutritional therapy, you can gently change your body over to the
use of ketone bodies as source of energy. At the same time, you are supplied with suffi-
cient nutrients and sources of energy.
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The quick rise in the blood sugar level is avoided; hardly any insulin is released
anymore.
After the changeover to the TKTL1 nutritional therapy, hardly any insulin is released
anymore. That is why blood glucose can no longer be taken up by the tissue cells. Dueto the limitation of the glucose supply, they only have the possibility to change over to
ketone bodies (metabolic products that are formed during extraction of energy from fat)
as source of energy.
This changeover is not possible in TKTL1-positive cells since ß oxidation is blocked
there. They cannot change over to burning ketone bodies, fats or oils like healthy cells
can do. This is how TKTL1 cells are cut off from glucose supply without release of insu-
lin.
Dependence on glucose as sole source of energy constitutes the “Achilles’ heel” of this
special type of cancer cell. Without energy supply or production, no cell is able to repro-
duce, not even a cancer cell.
Conclusion:
Even if glucose concentration in the blood remains constant, the glucose supply of the cell can be influenced decisively through a change in diet according to the TKTL1 nutri-
tional therapy.
The TKTL1-positive tumour cell is cut off from energy supply.
TKTL1 nutritional therapy may complete chemo- and radiotherapy in
an ideal way
Even if a tumour tests positively for TKTL1, there are two different types of tumour cells
in the tumour in most cases: TKTL1- positive and TKTL1- negative cells in varying per-
centage. They differ in their form of energy production. Whereas the burning cells cover
their energy requirement through the respiratory chain of the mitochondria, for which
they need oxygen, fermenting cells have become completely independent of this me-
tabolism. Therapy strategies against mitochondria (power plants of the cell) or enzymes
of the respiratory chain have no effect on these cells.
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There is evidence suggesting that TKTL1-positive cells are insensitive to a large num-
ber of chemotherapeutic agents. If this is the case, chemotherapy may offer a selective
advantage to TKTL1-positive cells.
They are better supplied with glucose after the therapy - when TKTL1-positive cellshave been combated effectively - and again have more space for spreading out. This is
how, in the course of the disease, the ratio between TKTL1-negative and TKTL1-
positive cells shifts, which might explain why the response rates of chemotherapeutics
worsen in the further course and the tumour-free period shortens. The prospects of re-
covery worsen.
Therefore, TKTL1 nutritional therapy should always be applied parallel to chemotherapy
if TKTL1-positive cells can be detected in tumour tissue.
It is similar with radiotherapy. It is a generally known fact that the effect of radiotherapy
is clearly smaller in hypoxic (not adequately supplied with oxygen) and hyperacid tissue.
In the TKTL1 metabolic pathway, however, the cancer cell produces large amounts of
lactic acid that form a proper acid protection around the tumour. The change in diet ac-
cording to Dr. Coy de-acidifies the surroundings of the tumour through various mecha-
nisms so that the effectiveness of radiotherapy can also be increased.
Cancer cachexia – does the changed metabolic state of TKTL1-
positive cells explain the phenomenon of cancer cachexia?
The term of cancer cachexia describes the severe loss of weight and the emaciation of
the body due to a cancer disease. In Germany for example, more than 20% of the pa-
tients do not die of the tumour itself, but from the emaciation accompanying the tumour
disease.
As we see it, there are two reasons for it:
Cancer therapy often is associated with loss of appetite, disorders of the liver function
and vomiting. As a rule, this results in a drastic loss of weight.
The changed metabolic state, however, can also play a very decisive role. TKTL1-
positive cells take up 20-30 times more glucose than healthy cells. This is how they en-
sure that they get the energy they need, and the healthy cells do not get enough of it.
Since the tumour does not burn the glucose using oxygen, but produces lactic acid inthe fermentation process, the tumour patient permanently has to transform the lactic
acid produced by the tumour cells into glucose in the liver, which requires a consider-
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able amount of energy. This is a considerable strain on a cancer patient’s body.
In addition, many patients develop a dislike for meat and fat, but a craving for sweets
and carbohydrates – which exactly corresponds to the needs of the cancer cells. The
sugar and carbohydrates supplied, however, no longer are of benefit to the organism,since the glucose absorption of the TKTL1-positive cancer cells is 20-30 times higher
than the one of healthy cells. At the end, so much energy is consumed that it is possible
that the cancer patient dies of starvation or of the consequences of the changed me-
tabolism (e.g. hyperacidity).
The TAVARLIN® assortment contains foodstuffs rich in energy that cannot be used by
TKTL1-positive cells. This energy will then be at the disposal of the healthy cells and
may prevent the threatening loss of weight.
Cancer and sport:
Scientists have been aware of the influence of exercise on the development as well as
on the course of cancer diseases for a long time. Already 20 years ago, specific studies
confirmed that persons doing a lot of sports had a reduced risk of dying of the cancer
disease. In the meantime, a large number of epidemiologic studies have been published
that confirm the connection between physical activity and cancer. At the end of 2002,
the American Journal of Nutrition gave a review of 170 relevant studies all of which
showed a decrease of the cancer risk in persons doing a lot of sports.
The discovery of the TKTL1 metabolism gives a conclusive explanation for this fact as
well. By doing sports, more glucose is consumed and the glycogen stores are emptied.
At the same time, the blood sugar level remains low, the metabolism is stimulated, less
insulin is used for the metabolisation of the carbohydrates taken in.
So, in terms of biochemistry, sport has an effect similar to the effect of a change in diet
according to the TKTL1 nutritional therapy.
And so, sport and TKTL1 nutritional therapy complement one another in an ideal way
and we can only encourage you to do sports if your disease allows you to do so. Your
exercise should focus on steady endurance training and you should avoid short-term
strain. Cycling, rowing and walking as well as long walks and much more are suitable.
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The TAVARLIN ® food assortment
The TAVARLIN ® food assortment contains functional foodstuffs that are suitable for car-
rying out a TKTL1 nutritional therapy. These foodstuffs have been developed specifi-
cally to meet the requirements of the TKTL1 nutritional therapy. They make it possiblefor you to comfortably carry out the therapy and ensure at the same time that the organ-
ism is sufficiently supplied with energy, vitamins and trace elements.
It is very important that in particular the TAVARLIN oils and the lactate drink contain
components that have an inhibiting effect on the TKTL1 sugar metabolism. Mouse
experiments at the University of Würzburg (Germany) showed that the change in diet
according to Dr. Coy inhibits TKTL1-positive human cancer cells.
Details on the products
We would like to present the products to you in four categories – according to their role
in the change in diet according to Dr. Coy:
A) Products that inhibit the TKTL1 metabolism
Two mixtures of vegetable oil: TAVARLIN ® Oil basis and TAVARLIN
® Oil addition.
Both vegetable oils are selected mixtures of vegetable oils and extracts of vegetable oils
that are specifically adapted to the TKTL1 metabolism. They contain bioactive sub-
stances and a high content of omega-3 fatty acids. There is more and more evidence
indicating that they have a life-prolonging effect for some types of tumours.
Both vegetable oil mixtures are high in energy and permit the supply energy to healthy
cells without TKTL1-positive tumour cells where fat burning is blocked being able to use
these oils for their energy supply. Both oils are intended for use for cold dishes and
must not be heated.
TAVARLIN ® Oil basis is particularly suitable for salad dressings, TAVARLIN ® Oil addi-
tion can also be stirred e.g. into curd.
It is also important to consume fermented dairy products having a low content of milk
sugar and a high oil/fat content. The assortment includes a TAVARLIN ® lactate drink
made of yoghurt, selected vegetable oils and cream. This drink is intended as snack
between meals. Lactic-acid bacteria are added to the milk in order to produce fermenteddairy products such as yoghurt.
In the TAVARLIN ® Lactate Drink, the bacteria have used nearly all the milk sugar, also
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called “lactose”, and transformed it into lactic acid (lactate). Therefore the remaining
content of carbohydrates is very low – in contrast to traditional yoghurt where the fer-
mentation process is interrupted earlier for reasons of taste. Especially fruit yoghurts are
sweetened additionally using sugar and often contain more than 10 g carbohy-
drates/100 g.
The high content of dextrorotatory lactic acid in the TAVARLIN ® Lactate Drink has been
used successfully for a rather long period in biological cancer defence for de-acidifying
the tissue (RMS drops) and presumably leads to end-product inhibition of the TKTL1
metabolism.
B) Guaranteeing the energy metabolism of the healthy cells
High-quality TAVARLIN ® protein powder serves as source of essential amino acids
and additional source of energy. It prevents the transformation of the body’s own amino
acids into glucose in case of a diet low in carbohydrates.
C) Products high in omega-3 fatty acids and low in carbohydrates
The TAVARLIN ® Protein Bread is a wholemeal sourdough bread where a part
of the glucose-releasing starch has already been decomposed to lactic acid
thanks to bacterial fermentation of starch. The flour content of the protein bread
has been clearly reduced by adding rice flakes, bran and milk protein and the
protein content has been increased considerably. In addition, the protein bread is
very rich in dietary fibres. 100 g of the protein bread only contain 14.1 g carbohy-
drates, that is only approximately a third of the quantity of carbohydrates con-
tained in a traditional wholemeal bread. In addition, 2.2 g omega-3 fatty acids are
contained.
TAVARLIN ® hemp nuts are included in shelled form. They are used for addi-
tionally increasing the oil content in the daily food intake. They, too, contain an
ideal combination of omega-3 fatty acids that are very important in terms of nutri-
tional physiology as well as all eight essential amino acids which the human body
cannot produce itself and therefore have to be supplied through food. The body
can use these elements for example to produce immunoglobulins that are indis-
pensable to defence against infections.
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Meat and sausage: Feeding and way of life of livestock have great influence on
quality, composition and taste of the meat. The content of omega-3 fatty acids is
considerably higher in free-range animals not fed with grain than in other ani-mals. If you have the opportunity, always buy high-quality meat from free-range
animals as often as possible.
We offer TAVARLIN ® salami and sausage made of the meat of buffaloes from
the Swabian Mountains. The meat of the buffaloes from the Swabian Mountains
excels by a pleasant, discreet gamey taste, contains 40% less cholesterol and
27% less fat than beef, has a high content of protein and vitamins (rich in vitamin
A and B12) and is high in omega-3 fatty acids. The high-quality buffalo meat has
been processed into salami and sausage without addition of sugar or glutamate.
Caution! For reasons of taste, traditional sorts of salami contain large quantities
of added sugar (10-15%). Sugar is added to many sorts of sausages and cold
cuts as well in order to drown the taste of the table salt added for reasons of
preservation. By eating these sausages, you would consume hidden sugar and
put the success of the TKTL1 nutritional therapy at risk.
D) Complementary products
Basic foodstuffs naturally high in carbohydrates such as noodles as well as foodstuffs of
taste appeal such as cake, jam and sweets have been produced using far less carbo-
hydrates or using sugar substitutes.
TAVARLIN ® protein noodles contain considerably less flour than traditional noodles.
They mainly consist of whey and soybean protein as well as wheat gluten and dietary
fibres. They only have 21 g carbohydrates / 100 g instead of 75 g carbohydrates / 100 gof usual noodles.
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The TAVARLIN nutritional approach in catchwords:
• Strongly limited supply of glucose and carbohydrates
(= diet with approx. 60 - 70 g carbohydrates per day)
• Diet rich in oils and proteins including a new combination of vegetable oils and
proteins
• Use of specifically developed foodstuffs containing valuable vegetable oils, poly-
unsaturated fatty acids and proteins
• Supply of foodstuffs of low glycemic index that only cause a slight rise in the blood
sugar and reduced insulin release. Grape or cane sugar has been replaced by
other sugars or sweeteners.
• Five meals a day, including two snacks in the form of a lactate drink
• Use of dairy products strongly fermented by lactic acid
• Consumption of high-quality meat produced from grazing animals not receiving
grains.
• Completion of the foodstuffs offered in the nutritional approach through fresh food-
stuffs that can be chosen freely from a list of allowed products (green, yellow, or-ange list)
Caution!
Please only use the products included in the TAVARLIN ® assortment and do not buy
alternative products in the supermarket. The daily plans are designed in a way so that
the allowed maximum supply of carbohydrates is achieved using the TAVARLIN ®
prod-
ucts only. The consumption of other basic food (bread and noodles) and sweets (jam,
chocolate, cake, chocolate hazelnut spread) would quickly exceed the daily allowed
amount of carbohydrates by far and the change in diet would miss its goals and com-
promise the therapy.
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Further dietary recommendations for your everyday life
• TAVARLIN ® oils are intended for cold dishes. We recommend high-quality rape-
seed oil for frying.
• You can use butter or diet margarine (without hardened trans fats) as spread.
• Vegetables and lettuce ideally complete fish and meat in the TKTL1 nutritional
therapy. However, please only use the foodstuffs listed in the “Green list”.
• Of course, fruit is rich in vitamins and tasty, but it has to be considered critically on
account of the usually high contents of glucose and fructose. Several sorts of fruit
are listed in the “Yellow and orange list”. They are stated with indications of quan-
tity. Please only use the sorts of fruit included in this list and only up to the maxi-
mum quantity and when stated in the daily plan. Please leave canned fruit in the
shelf since they always contain added sugar. Bananas, dates, figs, kaki, raisins
and sultanas are a no-no. Please abstain from dried fruit since sugar is contained
in concentrated form here (see “Red list”)
Recommendations on fluid supply
Try to drink about two litres of fluid a day. Prefer water, herbal infusions or green tea
(unsweetened or with sweetener).
Please do not add milk to your coffee (because of the milk sugar contained), but use
cream!
If you prefer fruit juices mixed with water, please make sure to use a mixing ratio of 1:10
(1 part of juice and 9 parts of water) so that you do not take in too much sugar. If youuse juice, please do not use any fruit drinks, but only 100 % pure fruit juices.
Soft drinks rich in sugar such as coke and fizzy drinks are completely unsuited.
You should do without beer as well. You may have a glass of diet beer (< 1 g KH / 100
ml) that you can round off by adding a small dash of sugar-free juices.
Red wine (dry) has to be judged positively on account of the secondary plant sub-
stances having a cell-protecting effect and is included in the diet plan.
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On account of the energy content, milk and milkshakes are already not considered to be
drinks, but foodstuffs, and have to be avoided because of the (milk) sugar contained.
The TAVARLIN ® diet plan for TKTL1 nutritional therapy
The diet plan covers a period of two weeks. Five meals a day are planned. Lunch and
dinner may be interchanged. You will find in all four colour codes in the daily plans.
These codes have the following meaning:
Green:
The foodstuffs marked in green can be used in TKTL1 nutritional therapy and are con-
sidered to be harmless. They can be replaced by other foodstuffs included in the “Green
list” as you like. These foodstuffs are not limited in quantity (exception: you will find indi-cations of quantity in the list for nuts!). You can use these foodstuffs for eating your fill
and enjoying.
Edged in red:
The foodstuffs edged in red are foodstuffs that imperatively have to be consumed in the
context of the nutritional therapy. These are usually TAVARLIN ® products fulfilling a
special function regarding the TKTL1 metabolism. A red edge marks for example the
foodstuffs TAVARLIN ® Oil basis and curd. This combination is important for guarantee-
ing the supply with TAVARLIN ® Oil basis.
Yellow/orange:
The yellow and orange lists include sorts of fruit and vegetables that may be used in
limited quantities during the diet. Fruit/vegetables included in the “orange list” should
only be eaten when stated in the daily plan. Reason: These foodstuffs cause an ele-
vated release of glucose / insulin than the foodstuffs included in the „yellow list“.
Light blue :
All foodstuffs having a light blue background are included in the TAVARLIN ® food as-
sortment. Protein noodles, sausage, cocoa biscuits, cocoa spread and strawberry jam
are not edged. These foodstuffs are not absolutely necessary for the success of the nu-
tritional therapy. We offer these foodstuffs since they highly simplify the realisation of
the nutritional therapy. Experience gained up to now shows that it is difficult for a large
number of persons affected to do without e. g. noodles.
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Regarding the TAVARLIN ® products, please stick to the quantities indicated in the daily
plans. These products partly contain carbohydrates, that are, however, clearly reduced
compared to normally available foodstuffs. When larger quantities are eaten (e.g. four
slices of bread instead of two), however, you run the risk of exceeding the daily quantity
of carbohydrates allowed. The same applies to the protein noodles.
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Green list
Meat Fish Ve etables Lettuce Dair roducts
Beef Eel Cauliflower Endive Cream
Veal Trout Green beans Butterhead lettuce CurdLamb Shark Broccoli Lamb’s lettuce Sour cream
Pork Halibut Auber ines Iceber lettuce Buttermilk
Herrin ** Sauerkraut Watercress
Sausa es and cold cuts Cod Chinese cabba e Chicor E s
Raw ham Carp Fennel Romaine lettuce Hen’s egg
Cooked ham Wild salmon** Slicing cucumber Rocket
Traditional st le sausa e Mackerel** Kale Fats + oils
Salami* Ocean erch Red cabba e Mushrooms Butter
Sardine White cabbage Meadow mushrooms Linseed oilPoultr Haddock Savoy cabbage Chanterelles Rapeseed oil
Duck Plaice Kohlrabi Ce s Hem seed oil
Goose Swordfish Cress Shiitake Animal fat
Chicken Sole Celer
Ostrich meat Tuna** Pumpkin Nuts + seeds Cheese
Turke Zander Leek No restriction: Full-fat cheese
Chard Linseed Camembert
Game Crustaceans Parsle Po seed Edam /Gouda
Hare Shrimp Red radishes Sesame Emmental
Deer meat Lobster Brussels sprouts Parmesan
Rabbit Cra fish Olives Portion corres . to Ro uefort
Venison As ara us 5 carboh drates: Hard cheese
Wild boar Mollusks Spinach 50 g peanuts Hand cheese
Oysters Tomatoes 140 g Brazil nuts Goat’s cheese
Mussels Chicor 60 ine nuts Shee ’s cheese
S uid, unbreaded Cour ettes 45 hazelnuts Mascar one
Onions 100 coconut Miscellaneous
Lentils 120 g almonds Stevia, steviol l c.
Avocado 45 walnuts Tofu
Garlic 35 macadamia
Black salsif
* Be careful with sausages and cold cuts: For prolonging the shelf life, they are often salted and
then sugared in order to improve the taste.
** Foodstuffs marked with two asterisks are particularly valuable and should be preferred to the
other foodstuffs of the group, if possible.
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Yellow list
(raw, unsugared products!)
NamePortion containing 5 g
carbohydrates
Strawberries 80 g
Bilberries 55 g
Raspberries 90 g
Redcurrants 65 g
Gooseberries 60 g
Cranberries 100 g
The products included in the yellow list can be consumed in addition from time to time
in the corresponding quantities, if you leave out carbohydrates/sugar stated elsewhere
in the daily plan.
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Be careful:
Foodstuffs included in the orange list
should only be eaten, when stated in the
daily plan. The quantities indicated must
not be exceeded in a meal.
Orange list
(raw, unsugared products!)
NamePortion containing 5 g
carbohydrates
Honeydew melons 80 g
Grapes 30 g
Kiwi 45 g
Ananas 80 g
Beetroot, cooked 85 g
Water melon 60 g
Mango 35 g
Papaya 200 g
Grapefruit 60 g
Carrots, raw 85 g
Mandarins 45 g
Peaches 55 g
Apples 40 g
Plums 45 g
Apricots 55 g
Oranges 50 g
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Red list
Amaranth Maize Drinks
Bananas Jam and marmeladeAlcohol (exception 1 glass
of red wine)
Beans, white Farinaceous food Beer
Prezels Noodles Vegetable juices
Rolls Quinoa Pomegranate
Bread Rice Liqueur
Buckwheat Raisins Fruit juices, undiluted
Crisps Salt sticks, biscuits Spirits
Dates Chocolate Milk
PeasBreadcrumbs
(breadcrumb coating!)
Figs Syrup
Ready-to-serve meals Sauces, thickened
Biscuits and pastry Soups, thickened
Cereal products Sweets
Pomegranate Tortilla
Honey Dry fruits
Potatoes White bread
Chickpeas Sugar
Cake
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Day 1 Day 2 Day 3 Day 4 Day 5
Breakfast Breakfast Breakfast Breakfast Breakfast
125 g curd coffee / green tea 125 g curd
100 g TAVARLIN ®
protein bread 125 g curd
4 tsp. TAVARLIN ®
Oil basis
50-100g
TAVARLIN ® nut
cake
4 tsp. TAVARLIN ®
Oil basis
100 g TAVARLIN ®
buffalo sausage
1 tbsp. TAVARLIN ®
hemp nuts
dill 50 g sour cream egg
4 tsp. TAVARLIN ®
Oil basis
80g smoked
salmon
chives,
red radishes slicing cucumber
fruit,vege
-tables
fruit,vege
-tables
Snack Snack Snack Snack Snack
TAVARLIN ®
Lactate drink
TAVARLIN ®
Lactate drink
TAVARLIN ®
Lactate drink
TAVARLIN ®
Lactate drink
TAVARLIN ®
Lactate drink
Lunch Lunch Lunch Lunch Lunch
rib of pork salmon steak
(marinated) beef
roast beef goulash lamb (pork) loin
sauerkraut broccoli red cabbage broccoli green beans
50 -100 g
TAVARLIN ® nut
cake
70 g TAVARLIN ®
protein noodles
50 -100 g
TAVARLIN ® nut
cake bacon
Snack Snack Snack Snack
TAVARLIN ®
Lactate drink
TAVARLIN ®
Lactate drink
TAVARLIN ®
Lactate drink
TAVARLIN ®
Lactate drink
TAVARLIN ®
Lactate drink
Dinner Dinner Dinner Dinner Dinner
100 g TAVARLIN ®
protein bread 125 g curd
100 g TAVARLIN ®
protein bread 125 g curd fried goat’s cheese
butter
1 tbsp. TAVARLIN ®
hemp nuts
100 g TAVARLIN ®
buffalo sausage
4 tsp. TAVARLIN ®
Oil basis tomatoes
2 eggs, slicing
cucumber
4 tsp. TAVARLIN ®
Oil basis 1 egg 80 g smoked salmon chillis
70 g blue cheese 1 tbsp. peanuts 1 tomato dill
1 glass of red wine 1 glass of red wine 1 glass of red wine 1 glass of red wine 1 glass of red wine
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Day 6 Day 7 Day 8 Day 9 Day 10
Breakfast Breakfast Breakfast Breakfast Breakfast
50 g TAVARLIN ®
protein bread 125 g curd coffee / green tea 125 g curd
50 g TAVARLIN ®
protein bread
butter
4 tsp. TAVARLIN ®
Oil basis
50 - 100 g
TAVARLIN ®
nut cake
4 tsp. TAVARLIN ®
Oil basis butter
2 tsp. TAVARLIN ®
cocoa spread
1 tbsp. TAVARLIN ®
hemp nuts
Fruit,
vege-
tables
Fruit,
vege-
tables
2 tsp. TAVARLIN ®
strawberry jam
50 g TAVARLIN ®
buffalo salami
Snack Snack Snack Snack Snack
TAVARLIN ®
Lacate drink
TAVARLIN ®
Lactate drink
TAVARLIN ®
Lactate drink
TAVARLIN ®
Lactate drink
TAVARLIN ®
Lactate drink
Lunch Lunch Lunch Lunch Lunch
rump steak sole fillet unbreaded cutlet pork goulash rump steak
spinach green salad mushrooms broccoli green salad
70 g TAVARLIN®
protein noodles rocket salad lettuce
50-100 g TAVARLIN®
nut cake Rocket salad
50 - 100 g
TAVARLIN® nut cake
slicing cucumber,
tomato courgettes mushrooms
50 - 100 g TAVARLIN®
nut cake
50 - 100 g TAVARLIN®
nut cake
Snack Snack Snack Snack Snack
TAVARLIN® Lactate
drink
TAVARLIN® Lactate
drink
TAVARLIN® Lactate
drink
TAVARLIN® Lactate
drink
TAVARLIN® Lactate
drink
Dinner Dinner Dinner Dinner Dinner
125 g curd
100 g TAVARLIN®
protein bread 125 g curd
100 g TAVARLIN®
protein bread 125 g curd
4 tsp. TAVARLIN® Oil
basis butter
4 tsp. TAVARLIN® Oil
basis butter
4 tsp. TAVARLIN® Oil
basis
80 g smoked salmon
50gTAVARLIN®
buffalo salami
1 tbsp. TAVARLIN®
hemp nuts
2 tsp. TAVARLIN®
cocoa spread
1 tbsp. TAVARLIN®
hemp nuts
dill
slicing cucumber
1 egg fried shrimps
50 g TAVARLIN®
buffalo salami fried shrimps
1 glass of red wine 1 glass of red wine 1 glass of red wine 1 glass of red wine 1 glass of red wine
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Day 11 Day 12 Day 13 Day 14
Breakfast Breakfast Breakfast Breakfast
125 g curd
100 g TAVARLIN®
protein bread 125 g curd
50 g TAVARLIN® protein
bread
1 tbsp. TAVARLIN®
hemp nuts butter
4 tsp. TAVARLIN® oil
basis butter
4 tsp. TAVARLIN® oil
basis
50 g buffalo
TAVARLIN® salami
1 tbsp. TAVARLIN®
hemp nuts
2 tsp. TAVARLIN®
strawberry jam
slicing cucumber,
tomato half of an avocado
50 - 100 g TAVARLIN®
nut cake
Snack Snack Snack Snack
Lactate drink Lactate drink Lactate drink Lactate drink
Lunch Lunch Lunch Lunch
lamb (pork) loin salmon steak duck breast beef tenderloin
green beans broccoli green salad green salad
Bacon
70 g TAVARLIN®
protein noodles rocket, chanterelles rocket salad
50 – 100 g TAVARLIN®
nut cake
50 - 100 g
TAVARLIN®nut cake fruit fruit mushrooms, tomatoes
50 - 100 g
TAVARLIN®nut cake
Snack Snack Snack
TAVARLIN® Lactate
drink
TAVARLIN® Lactate
drink
TAVARLIN® Lactate
drink
TAVARLIN® Lactate
drink
Dinner Dinner Dinner Dinner
herrings in brine 125 g curd
100 g TAVARLIN®
protein bread 125 g curd
100 g TAVARLIN®
protein bread
4 tsp. TAVARLIN® Oil
basis butter
4 tsp. TAVARLIN® Oil
basis
butter
1 tbsp. TAVARLIN®
hemp nuts
TAVARLIN® cocoa
spread dill
fried shrimps
TAVARLIN® buffalo
salami 80 g smoked salmon
1 glass of red wine 1 glass of red wine 1 glass of red wine 1 glass of red wine
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Preparation of the snack
Ingredients:
½ cup of TAVARLIN ® Lactate Drink
2.5 tsp. TAVARLIN ® protein powder ( = 10 g)
2 tsp. TAVARLIN® Oil addition (= 8 g)
Each snack is made up of the ingredients mentioned above.
The lactate drink forms the basis. Ideally, you pour it into a measuring cup or shaker of
a capacity of at least 500 ml so that you can easily add the other ingredients, the protein
powder as well as the oil using a hand blender or immersion blender. We recommend
using an immersion blender since shaking alone will not result in an ideal consistency
and creaminess.
Patients who have already lost a considerable amount of body weight may use 3.5 tsp.
of protein powder for each snack for regaining weight.
You can also add allowed fruit and vegetables in order to improve the taste.
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Preparation of the nut cake
Ingredients:
TAVARLIN ® Nut Cake Mix
6 eggs
150 g butter
100 ml cream
100 g TAVARLIN ® hemp nuts, shelled
Put the cake mix into a large bowl and add one after the other butter, eggs, cream andhemp nuts. The butter should have room temperature so that it can be mixed well. Mix
all ingredients well using a mixer. Slightly grease a baking tin and dredge it with nut
flour, fill the mixed dough in it. A springform would be ideal.
Bake the cake in the preheated convection oven for approx. 40 min. at 175°C.
The finished cake weighs approx. 700 g. We recommend you freeze the cake in por-
tions so that you have a fresh piece of cake every day. We included nine portions in thedaily plans.
100 g of cake contain not more than 3.0 g carbohydrates. You can also round off the
cake by adding a mixture of mascarpone and cream and some raspberries.
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Questions and answers on the TKTL1 nutritional therapy
1. When does it make sense to change my diet according to Dr. Coy's TKTL1
therapy?
We recommend a consistent change in diet (60 to 70 g carbohydrates / day) in case of
clinical findings of an aggressive, invasive tumour or metastases. The same applies to
TKTL1 test results of tissue samples or biopsies and as accompanying therapy in addi-
tion to scheduled chemotherapies or radiotherapies. In this case, a reduced formation of
lactic acid in the tumour tissue may improve the baseline situation for the therapy.
2. How long does this nutritional approach have to be followed?
There is no general answer to this question. At first, a period of three months is consid-
ered to be a guiding value. Ideally, the application period of the strict nutritional therapy
is made conditional on the development of the tumour. After three months, we recom-
mend you continue to stick to a diet moderately low in carbohydrates and use the core
products (oils and lactate drink). Depending on the clinical course, we recommend you
stick again to the strict nutritional therapy of approximately 60-70 g carbohydrates per
day.
3. What happens when the diet is interruped?
An interruption does not mean that the success is put at risk automatically. It is impor-
tant, however, that the recommendations are then stuck to very consistently again. A
permanent interruption and the regular consumption of not allowed foodstuffs will surely
not result in success.
4. What happens in case of not allowed excess intake of carbohydrates / sugars?
An excessive quantity of sugar supplies the tumour with the energy required to continue
to grow. The so-called PET procedure for the detection of aggressively fermenting tu-
mours shows that sugar and/or carbohydrates taken in accumulate in tumour cells. This
phenomenon can be visualised by marking the sugar taken in.
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5. How can the patient check that the approach is applied correctly and/or the al-
lowed quantities of sugar are not exceeded?
The safest approach consists in sticking consistently to the quantities stated in the reci-
pes and only replacing foodstuffs by other foodstuffs the content of carbohydrates ofwhich is identical or lower.
According to our assessment, it is better to follow the TKTL1 nutritional approach very
consistently for a rather short period of time than less consistently for a long period of
time.
When your body uses fats and no longer carbohydrates to produce the main part of its
required energy, products of fat breakdown (ketone bodies) can be detected both in theblood circulation and in the urine.
6. Are the costs refundable, does a health insurance bear the costs?
Currently, the costs are not refundable yet.
7. Are there already data available regarding a prolonged survival time for pa-
tients suffering from cancer?
There are more and more progress reports stating a positive effect of the nutritional
therapy according to Dr. Coy.
8. Are there different effects of food in case of different forms of cancer?
Approx. 30 different tumours have been tested for TKTL1 activity and the TKTL1 fer-
mentative metabolism has been identified in all of them. It does not seem to be a phe-
nomenon that occurs in some types of cancer only, but a general phenomenon
Not every tumour of a type of cancer, however, has the TKTL1 metabolism. Therefore,
Coy's nutritional therapy does only make sense when TKTL1-positive tumour cells have
been detected. These are the only cell forms to ferment glucose, and the burning of
fatty acids is deactivated in these cells. If no TKTL1-positive cells are detected in the
tumour, a therapeutic effect of Coy’s diet cannot be expected.
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9. Have clinical studies been carried out?
There is a large number of progress reports stating positive results associated with this
diet. Even if the positive results are documented by physicians, they do not constitute
clinical studies. Clinical studies require standardised and controlled conditions for prov-ing efficacy in a sufficiently large number of patients including a control group. It is only
then that therapies obtain the status “scientifically established”. These studies are start-
ing in several clinics so that the first results are expected for the near future.
10. What happens in and with the body when the diet is changed to the TAVAR-
LIN® approach?
When the diet is changed from a mixed diet rich in carbohydrates to a diet low in sugar,the body may react with indisposition. You might have symptoms such as circulatory
disorders, lack of concentration, tiredness, constipation or headache during the first
days. These signs, however, generally disappear when the TAVARLIN® nutritional
therapy is continued. After their organism has successfully changed over to ketone bod-
ies as source of energy, most of the persons concerned report that they feel very good
physically.
11. Is the approach suitable for vegetarians as well?
It is more difficult for vegetarians to perform Coy’s nutritional therapy. Since one of the
main nutrient groups (carbohydrates) is already strongly limited here, doing without
animal products would also clearly restrict the possibilities of protein intake. Since the
change in diet aims at an increased consumption of meat and fish we advise the per-
sons concerned to at least eat regularly fish if possible.
12. What do I have to bear in mind in case of existing allergies and food incom-
patibilities?
The TKTL1 nutritional therapy does not require a stricter compliance with existing aller-
gies and incompatibilities than required in a usual diet.
13. Which drinks are allowed?
Mineral water, coffee and tea and infusions without sugar are allowed. Fruit juicesmixed with water may be drunk in a mixing ratio of nine parts of water and one part of
fruit juice (100 % fruit juices only). Red wine is even recommended on account of the
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bioactive substances in the grapes and is an element of the daily plans. A glass of diet
beer of < 1 g KH / 100 ml is possible as well.
14. Are fruit juices and fizzy drinks containing sugar allowed?
Drinks containing sugar and pure fruit juices should be avoided. For giving some flavour
to mineral water, a mixing ratio of fruit juice and water of 1 plus 9 is possible.
15. Are sweets strictly forbidden?
Conventional sweets – no matter whether bought in the supermarket or the health food
store – are absolutely forbidden. The food package contains cocoa biscuits, a cocoa
spread and strawberry jam, which you may eat. When eating these sweets, please stick
to the quantities indicated in the daily plans. These quantities are calculated in a way so
that not more than 70 g of carbohydrates are taken in daily.
16. Is the supply with vitamins and minerals secured in the low-carbohydrate
diet?
If you stick to the given diet plans, the supply will be secured. These plans have been
examined regarding the content of all essential nutrients, vitamins and minerals.
17. What effect does sport have on the diet?
Sport may contribute much to the success of the nutritional therapy. Carbohydrates
taken in can be dissimilated faster through sports and glycogen stores can be emptied.
This is how regular sport may maintain glucose concentration in the body at a low level,
reduce the insulin requirement and so support Coy’s nutritional approach. It has been
shown generally that sport has positive effects on the immune system and has a posi-
tive effect on the course of the disease in cancer patients.
18. Is it absolutely necessary to consume the lactate drinks as snacks?
Yes, they are an essential element of Coy’s diet since lactate is of particular significance
in the therapy. In addition, cancer patients have to prevent the imminent risk of losing
weight. Therefore, the snack also is of great importance regarding the sufficient supply
of nutrients. The lactate drink is enriched with cream and oils and so is rich in calories.
In addition, essential amino acids that are essential for a smooth metabolic function are
supplied through the TAVARLIN protein powder.
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19. Is it absolutely required to eat the warm main meal at lunchtime?
The main meal can be eaten in the evening as well. It is also possible to eat another
warm meal in the evening.
20. What may I eat when I am out or at work?
Restaurants offer a large number of dishes that can be eaten within the scope of the
TKTL1 nutritional therapy. Salad/vegetables with fish or meat are particularly suitable.
21. Do I have to take additional vitamin preparations?
Generally, we recommend no isolated intake of large-dose vitamin preparations since
vitamin C, E and B1 may have unfavourable effects on the TKTL1 metabolism.