The New Mediterranean Diet Cookbook
Martina Slajerova | Dr. Nicholas Norwitz | Thomas DeLauer | Rohan Kashid
"This book is incredible!" - CHRIS PALMER, MD.
Amy Berger, MS, CNS, NTP
Certified Nutrition Specialist and Nutritional Therapy Practitioner

Amy Berger

Amy Berger, MS, CNS, NTP, is a U.S. Air Force veteran, Certified Nutrition Specialist and Nutritional Therapy Practitioner who specializes in using low-carbohydrate nutrition to help people reclaim their vitality through eating delicious foods, and showing them that getting and staying well doesn't require starvation, deprivation, or living at the gym.

Her motto is, “Real people need real food!” She blogs at Tuit Nutrition, where she writes about a wide range of health and nutrition-related topics, such as insulin, metabolism, weight loss, thyroid function, and more. She is the author of The Alzheimer's Antidote: Using a Low-Carb, High-Fat Diet to Fight Alzheimer’s Disease, Memory Loss, and Cognitive Decline.

You can follow Amy Berger at

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Bestselling Books
KetoDiet Cookbook by Martina Slajerova
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Beyond Diabetes: Health Benefits of Vinegar

The myriad health benefits of vinegar. How it can aid digestion, help lower blood glucose and insulin after meals, and finally how it deters against the proliferation of harmful bacteria.

How To Follow a Low-Carb Diet If You Are Busy

Busy people's guide to a low-carb diet step-by-step: What to keep in your fridge, freezer and pantry; how to use leftovers and speed up the cooking process; essentials you should always have at hand, and more tips to keep keto simple.

The #1 Keto Diet App
Keto Diet App for iOS and Android
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Is Gout Caused by Red Meat or Metabolic Syndrome?

What is gout and why the conventional approach doesn't work for everyone suffering with this painful condition. Do they need to avoid animal protein? Learn how improving insulin sensitivity could have beneficial effects for gout sufferers.

Free Holiday Survival Guide plus 4 Free Diet Plans

Is Alzheimer's a Metabolic Disease?

A low-carb, high-fat diet as a promising nutritional intervention for a condition for which there are no effective treatments: Alzheimer’s disease.

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