October 21, 2014

Coming Down the Pike

Hey Everyone,

In looking at the last several blog posts, it’s hit me that I’ve been talking about myself an awful lot. And while there’s nothing wrong with that (after all, it’s my blog, so I can write about whatever I want), based on page views, this is not the most interesting stuff for you to read. (People don’t find it fascinating when someone else goes on and on [and on!] about themselves? Go figure!) So I wanted to send out a quick look at what’s coming down the pike after I write about the changes to my diet and exercise that go along with the supplement post and how I’ve been feeling much better lately.

I will still cover my diet and exercise—first, because I said I would, and second, because maybe, just maybe, someone out there will learn something and/or be encouraged or inspired to try something new with their own diet and lifestyle and get moving in a positive direction. Ain’t nothin’ wrong with that!

After that, it’s back to our regularly scheduled nutrition and physiology programming, which seems to be more popular, and likely also more educational. I love writing about it, and based on page hits, you seem to like reading & learning about it. (Some of it is old news to some of you, but I know I’ve got a few readers out there who don’t eat, sleep, and breathe this ancestral health stuff, and covering the basics really helps them “get it.” And maybe you learn a little something new along the way, too.)

I have a lot of cool stuff planned for future blog posts, and rest assured, I also plan to make my posts shorter than they have been. (Don’t count on it though…the best laid plans, and all that. I never intend for my posts to be as long as they are; it just sort of happens. Maybe I’ll just find better ways of breaking them up into shorter segments and have 2 or 3-parters that are easier to digest than the encyclopedic-length ones I've been posting. I dunno. Brevity is not my strong suit. I am 5’2”. Perhaps I’m making up in words for what I lack in physical height? Hehheh.)

Okay, so here’s what’s coming up after I cover what I eat and how I move:

  • A new series, along the lines of the ones I’ve done on digestion and fuel partitioning. It will focus on other effects of poor diet besides accumulation of excess adipose tissue. (Translation: Bad things diets high in refined carbohydrates and nasty vegetable oils do to us that have nothing to do with our clothing size.) You’ve heard of ADHD, COPD, and other scary conditions with abbreviations? Well, hang onto your hats, for OECD—Other Effects of Crap Diets™. (No, I have not actually trademarked this, but perhaps I should? Did Sean Croxton do that with JERF®? Ah, I see, it’s ® rather than TM.) We will be covering a ton of different things here, but first and foremost, "skinny-fat," or what they call "normal weight, metabolically obese." 
  • Interesting looks at specific foods and nutrients. (For example, I have posts on salt and vinegar already in the works. Separate posts. Not to be confused with when they’re combined, like in salt & vinegar potato chips, hehheh.)
  • Cooking tips! I am amazed at how many people are intimidated by their own kitchens. News flash: cooking is not hard! You don’t have to make a 4-course gourmet meal every night. If you’ve got some ground beef and a bunch of broccoli in your fridge, you can make something pretty awesome. I’ll show you how. Liz Wolfe has her “Good Food for Bad Cooks” series. Well, consider this “Easy Food for Scared Cooks.
  • The new SAD: Supermarket Awesome Diet™—NOT to be confused with “Standard American Diet.” We’ll look at buying real food in the grocery store. (Hint: You don't need to take out a second mortgage on your house to purchase solely grass-fed beef, pastured pork and poultry, free-range eggs, raw milk, and organic produce. If you can afford that and are of a mind to go that route, DO IT. Those of us fortunate enough to buy that stuff should. But if you can't, don't throw your hands up in surrender and reach for the nearest box of Frosted Mini-Wheats at 2/$5. There is a perfectly good area for wonderful health that is neither based on cheap, refined carbs and rancid vegetable oils, nor completely farm-fresh/organic. DON'T LET THE PERFECT BE THE ENEMY OF THE GOOD.)  
  • Food for Thought. I started this a loooong time ago, but I let it wither and die. It’s time to resurrect it! This will include interesting quotes, recipes, and research studies I come across here and there. (Kind of like Chris Kresser’s Roundup, but on a much smaller scale, as I do not [yet! <---look at me, being optimistic!] have a staff of professionals working for me and keeping an eye out for these things.) Some of it will be old, some new; I will simply be passing along cool stuff when I come across it.

So I hope you’ll bear with me through two more posts about yours truly, and then it’s back to more of what (I hope) you come here for: food, the human body, and how those two things interact. (With just enough biochem & physiology to make us dangerous.)

(Also, maybe it’ll be three or four more posts about yours truly, if I manage to do a little better with breaking them up into more manageable bits for reading purposes.)  

Remember: Amy Berger, M.S., 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.


  1. There is nothing wrong with long posts, I quite enjoy them. If I can't finish reading in one shot, then I can always go back and finish. (Sometimes work interferes with my reading enjoyment!)

    1. Thanks. I get the feeling you are one of the few. Seems like most people these days prefer shorter posts they can scan & skim, rather than dedicate several long minutes to reading all the way through. All I can do is 1) write shorter posts, and 2) when I *do* write longer ones, try to make them relevant, educational, and interesting, and *unique* enough to keep people coming back. Trying to find things to say that aren't already being said by a ton of people in other places.

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