May 4, 2017

What's in Store: Changes are a-Comin'!

Hey Everyone,

Sorry for the delay in new blog posts. (But hopefully the cute picture of the eggs on the previous post makes you smile when you see it.)

There’s a reason I haven’t posted anything new in the last couple of weeks. I’m redoing the site and it’s best if I don’t add anything new until the transition is complete. Sometime in the next week or two, the site will look completely different. Don’t be confused! You’ll be in the right place, even if everything is unfamiliar. It’ll take me a while to settle on colors and fonts that I like, so you might continue to see some changes there until I’m happy with the appearance, but since I don’t want to keep you (or me!) waiting on new posts, I’m going to go for it and sort out the details later. As much as I’d like everything to be pretty and shiny and well-organized right away, if the rest of my life is any indication, making things pretty, shiny, and well-organized is not my forte, so if I’m going to wait for that to happen, you all are going to be waiting a looong time for new posts. And since writing is my forte (or so I’m told)—not to mention I like doing it and sharing with you all the cool things I learn—I might as well just jump into the new setup and take you all with me without waiting for things to look perfect.

Here’s a sneak peek at what’s in store on the site in general, and the blog, specifically. Some of the blog posts will happen sooner rather than later, but they all will happen eventually. (Sadly, it’s looking like another entire year will pass before I crank out another post in the series on the metabolic theory of cancer.)

Coming up:

April 18, 2017

Low Carb Breakfast Ideas for People Who Don't Like (or are Tired of) Eggs

Here’s something I see often on Facebook:

I don’t like eggs. (Or, I’m tired of eggs.)
What can I have for breakfast on low carb?

My knee jerk answer (which I say to myself, but do not write until I calm down a little): Eat something else.

Anything else.

Anything else at all.

Literally any other low carb food.

I’m not sure why breakfast is such an obstacle when there is one food people don’t like. Have you ever heard anyone say, “I don’t like salmon. What can I have for dinner?” Or, “I’m tired of bologna sandwiches. What can I have for lunch?”

There are, like, a zillion other possibilities there. And the same goes for breakfast. 

You see why I’m a bit dumbfounded, right? 

April 10, 2017

Break Nutrition - A New (and GOOD!) Blog & Podcast

Hey Everyone,

To get the word out about the release of my book, The Alzheimer’s Antidote, I’ve been making the rounds on several podcasts. I’ll post something soon with links to all of them in case you’d like to give a few of them a listen. (Yes, it’s true! You can get your fix of me ranting [and occasionally sharing nifty information] even when there’s no new blog post, haha! And you get to hear it all in my real voice! [For better or worse…ugh…])

Before I get to that, though, there’s a particular show I’d like to tell you about. My friend Raphael has started a new podcast and website called Break Nutrition. Raphi is very darn smart. He’s doing graduate work in molecular biology, with a research focus on cancer. (He is quite familiar with all we’ve covered in the cancer series – the Warburg effect, Dr. Thomas Seyfried’s work, the role of damaged mitochondria, etc. Recall that I picked his brain a bit for one of the posts on hypoxia.) If you’re on Twitter, you’ll want to follow him.

Break Nutrition is brand new, but it looks to be a good source for some pretty intense, intelligent, and science-based arguments covering a lot of what you all love: evolutionary theory informing modern diets, how low carb/ketogenic diets might affect nutrient requirements, fat loss mistakes, and more. Raphi is not the only one writing for Break Nutrition. He’s already had guest posts from some low-carb heavy-hitters. If you’re getting a bit bored with your blog or podcast “routine” and are looking to change things up a little—and are especially seeking things that really make you think, question what you think you know, and go hmmm…, then this is for you.

The podcast is pretty advanced sometimes. I’ve listened to a couple episodes and have more to get to. Raphi has had his friend and colleague Gabor Erdosi on a few times, and they’ve talked about some very interesting theories and mechanisms regarding type 2 diabetes and obesity – things you are not learning about anywhere else, including my blog. (I’ve been reading some papers on these ideas, though, and it’s fascinating stuff! I’ll have a post or two on it in the not-too-distant future. Sneak peek: it’s becoming more and more obvious to me why some people do horribly on keto when they focus on the “high fat” part more than the low carb part.) These episodes might be a bit advanced for some people, but others might soak them up like sponges.

One particular episode you will not need a PhD to understand and enjoy is the one I was on. Raphi and I had a great time talking about Alzheimer’s pathology and possible treatments, but the stuff we chatted about after that was even better. We got into gluconeogenesis (LOADS of misinformation on this all over the ketowebs), exogenous ketones, and why the whole calorie “thing” is almost useless in discussions of fat loss, satiety, energy balance, and body weight regulation. Useless! (Details in this post I wrote. One of my favorites!) You will hear me say I’ve lost 14 pounds since starting thyroid medication in December. The crippling depression that had me sidelined for over two years is about 91% gone as well—for real this time! (Post coming soon on that, too, my darlings!)

Raphi and I had a great conversation and I think you’ll enjoy listening. (Bonus: you get to hear what my favorite Chinese food was, back in the day.)  ;-)

So check out Break Nutrition and download the podcast. (And check out the other shows, too! Available on iTunes, too.)

Disclaimer: Amy Berger, MS, CNS, NTP, is not a physician and Tuit Nutrition, LLC, is not a medical practice. The information contained on this site is not intended to diagnose, treat, cure, or prevent any medical condition and is not to be used as a substitute for the care and guidance of a physician. Links in this post and all others may direct you to, where I will receive a small amount of the purchase price of any items you buy through my affiliate links.

April 3, 2017

Book Review - Wired to Eat

Can’t eat just one?

Don’t feel bad. You’re not supposed to be able to eat just one.

People build entire careers out making sure you can’t eat just one.

You can beat yourself up for being a miserable, sad-sack of a sloth, unable to muster a single molecule of willpower and discipline, or you can learn that you are actually an elegantly arranged matrix of carbon, hydrogen, nitrogen, and a bunch of other atoms, that has evolved under dietary and environmental circumstances that make it a rarity not to have “issues” with food. (Or weight, or blood sugar, blood pressure, fertility, gout, mental clarity, and more.) If, in this age of a seemingly infinite supply of extremely inexpensive and, frankly, insanely delicious foods that didn’t even exist a hundred years ago, you are healthy, lean, and fit, you are the exception, not the rule.

March 22, 2017

Dietary Recommendations for Alzheimer's -- NPR Gets it ... Almost

“There’s a growing body of evidence linking elevated blood sugar to memory problems.”

Mainstream media is catching on, folks. The quote above, taken from this story from NPR over three years ago, is reflective of the growing awareness among the medical community and laypeople alike that there might actually be something to the wild and crazy notion of Alzheimer’s disease and cognitive impairment as “type 3 diabetes” or “diabetes of the brain.” I have written about this over and over again and need not rehash the details here. (If you want to know the full story, consider purchasing my book, The Alzheimer’s Antidote.)  Even The New York Times published a piece just the other day profiling a famous chef who is using a low-carb, high-fat diet to fight dementia. (Shout out to liberal use of butter abd MCT oil in her morning coffee!)

The NPR article is pretty good. It gets the point across while being very succinct – a feat I have proven I am totally incapable of. What I like best about it is that it references this paper, the key finding of which is that elevated blood glucose may be a risk for dementia even at levels lower than the diabetic range. This is not news to me, and probably not to you, but it’s nice to see this getting out to the general public, among whom it probably is news. (Or should have been a few years ago when this came out.) It’s not news to us because you and I already know that hyperinsulinemia alone—not high glucose, but high insulin—is an independent risk factor for developing Alzheimer’s disease. In fact, compared to people with “normal” insulin levels, those who are not diabetic but are hyperinsulinemic have double the risk of developing AD.

March 1, 2017


Hey Everyone!
You may recall that a while back I released an e-book about Alzheimer’s disease and the potential therapeutic role of a low-carbohydrate, high-fat diet and other lifestyle interventions. Well, I’m happy to announce that the book has been completely rewritten and expanded for release this month as a print book from Chelsea Green Publishing, with a foreword by none other than David Perlmutter, MD, author of the #1 New York Times bestseller, Grain Brain!! 

Chelsea Green is a big deal, folks. They publish the fermentation bible, a.k.a. Wild Fermentation, by Sandor Katz. They are also the U.S. distributor for Dr. Natasha Campbell McBride’s books—Put Your Heart in Your Mouth and Gut and Psychology Syndrome (the original GAPS™ diet book), which are both outstanding. They’re also the U.S. publishers for The Ketogenic Kitchen, by Domini Kemp and Patricia Daly. (Patricia is Ireland and the U.K.’s go-to gal for all things related to keto for cancer.) CG is also publishing the new release of Travis Christofferson’s Tripping Over the Truth (which I reviewed here) – the book that inspired my blog series on the metabolic theory of cancer. So you can see I am in very, very good company among these folks.

My book, The Alzheimer’s Antidote: Using a Low-Carb, High-Fat Diet to Fight Alzheimer’s Disease, Memory Loss, and Cognitive Decline, has been rewritten and expanded with new and even more powerful information, all of which only strengthens my basic premise: Alzheimer’s disease is, at least in part, a systemic metabolic condition, and as such, there are dietary and lifestyle interventions that could potentially stop or slow the progression of this condition, and possibly even reverse some of the damage that has already occurred.

One of the fundamental aspects of Alzheimer’s disease is that neurons in regions of the brain involved in memory processing lose the ability to metabolize glucose efficiently. In fact, in noting that Alzheimer’s patients show as much as a 45% reduction in cerebral glucose utilization, one study’s authors said that this is the predominant abnormality in incipient late onset Alzheimer’s disease...” This is not a matter of debate. There are many things we dont know and dont understand about Alzheimers disease. This isnt one of them.  That metabolic issues involving perturbed glucose and insulin processing in the brain are major factors either directly causing or at least exacerbating Alzheimer’s pathology and progression are so undeniable that the phrases “type 3 diabetes,” “brain insulin resistance,” and “metabolic-cognitive syndrome” are now regularly used in the scientific literature. (Yep, you already knew about plain ol’ metabolic syndrome, but when you throw dementia and cognitive impairment into the mix, you have metabolic-cognitive syndrome.)  The reduction in cerebral glucose metabolism is not controversial. The controversy lies in what causes this and what to do about it.