I Love You. Now *You* Love You, Too. (a.k.a. Everyone Okay Out There?)

Hey everyone,

Today’s post is a slight departure from my usual offerings. It’s not about insulin, or cancer, stubborn fat loss, or junkfood masquerading as health food. Oh, no. It’s much, much more important than any of that. It has a little something to do with diet, nutrients, supplements, and other stuff you (maybe) come to my blog for. But it’s mostly about something else, and that’s totally cool, because it’s my blog, and that means I get to write about whatever I want. I do like to keep my readers happy, but I also have to follow my heart and write and share what speaks to me. And right now, something is telling me to write this. (Actually, no. Telling? More like compelling.) Something powerful that I don’t want to ignore, even though part of me is saying this is stupid and humiliating and I shouldn’t bother. I have one thing to say to that demon inside my brain: SHUT UP! I’M PUTTING THIS OUT THERE WHETHER YOU LIKE IT OR NOT!

Also, there’s that saying, “You don’t regret the things you do; you regret the things you don’t do.” So with that in mind, I don’t want this to become a regret because I didn’t post it.

Before we proceed, though, I must direct you more emphatically than ever to an excerpt from the disclaimer that appears at the bottom of my posts: 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.

Okay. Now that you can’t sue me, here goes.

Reading, Writing, and Ruhlman

I like learning and teaching about nutrition.

I love learning and teaching about cooking and good food.

And I really love writing. (Doing it as well as reading other people’s good writing.)

So when I find good writing about cooking and good food, it’s kind of a trifecta of awesomeness. A hat trick of enjoyment and enrichment, if you’ll indulge me in the hockey reference. (Let’s go Pens!)

Confession:  I’m 35 years old and am still trying to figure out what I want to be when I grow up. This nutrition gig is pretty neat, and I think it’s important work. That being said, in an alternate universe, I am a prolific and successful novelist. It’s a goal I’m still working toward, although nowhere near as diligently as I should be. Anyway, my point is, if that upper-5-figure advance from Random House or Penguin Books ever comes my way, you’re on your own with this nutrition stuff, kids.

In the meantime, I’m a sucker for good food writing. And since my more science-oriented blog posts are a little limited until I finish the project I’m working on, I thought I’d point you toward one of my favorites, in case you need to kill time at work are interested in the same.