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The Man That Forced America to Fear Saturated Fat

Not only did one man drive a narrative to fear saturated fat, he ruined the best part of the McDonald’s dynasty; the french fries. Legendary New York Times best selling author, Malcolm Gladwell, has a knack for showing us that our assumptions are wrong. Much of his literary contributions are based on taking a concept that we seem to know well only to have him later show the reader a reality he or she never considered.

Well, he’s now continuing his examination of assumed truths on his new podcast, Revisionist History. Since we are particularly motivated to share insights regarding nutrition, Gladwell provides a thoughtful reexamination of our perception of saturated fat through the story of one man’s mission to force McDonald’s to change the oil in which it cooks its world famous french fries.

Could it be possible that a disillusioned tycoon with a motive could have swayed America’s stance on fat? Gladwell thinks so.



Logan Gelbrich


Why are My Favorite Supplement Brands Going Out of Business?

It’s seems shocking when monolithic sports nutrition companies that seem to be everywhere one day are gone the next. Just like past years, 2015 saw much of the same departures. 2016 will be no different.

But, why?

The same things that would lead one to believe that a sports nutrition company is a powerhouse are actually the same things that lead to their departure. It costs millions of dollars a year to convince a considerable part of the population that a supplement brand is remarkable.

Luckily for ORIGINAL Nutritionals, we don’t have millions to spend convincing you that we’re magical. Furthermore, we aren’t going to borrow it to convince you, either. We’re committing to do this ourselves, with a couple quality products, and a commitment to a lifestyle of front squats and pull ups.

If you ever get weary, don’t forget your supplements aren’t magic. Your favorite protein really isn’t that special. And, the more commercials and billboards you see for a brand, the more money it’s costing them to convince you of their value.

See you all next year.


Logan Gelbrich


What’s your way in?

I don’t like when people tell me what to do. I never have, and I don’t think I ever will. And that’s not to say that I’m stubborn – I’m honestly a very cooperative and understanding person if people are open to conversation.


I just don’t take lightly to demands.


Because of this, I used to really hate athletics. I mean hate. I didn’t like having some elementary school gym teacher blow a whistle at me and tell me to run faster, I didn’t like when I was told to stop talking and pay attention to directions (uh… 4th grade relationships ALWAYS take precedence over kickball) and I particularly didn’t like being told that I wasn’t a “sports” person.

After a few years of getting the lowest possible ribbon in the presidential fitness test, my athleticism (or lack thereof) evolved into being the punch line for my best shticks. If I made a joke about being a slow runner or hating waiting in a dugout, I didn’t have to feel embarrassed that I never excelled in something that, actually, seemed pretty fun.

It wasn’t until I found something that worked for me that I started to consider myself an athlete. It was joining a club water polo team. There was something about being in the water that made the whole “exercise” thing seem that much more approachable – which is funny, because if I knew that I would in a few weeks I’d be treading water with a 25 pound medicine ball above my head for 10 minutes as a warm-up I probably would never have approached” that pool deck in a million years.

But I joined. And I know that part of it had to do with the fact that I met some of the most down-to-earth, talented, and joyful girls I would meet on that club team. But I think that part of it was just being in an environment where I felt comfortable to screw up and laugh about it – but not laugh it off. I would laugh, but then someone would believe enough in me, be it a teammate or coach, to take the time and help me modify a movement or skill.

This transition into for the first time in my life not only liking, but also, excelling at something so kinesthetic was a realm entirely new to me, and it allowed me to finally consider myself an athlete. The beauty of being an athlete is that if you’re an athlete once, you’re an athlete for the rest of your life. Because you know that you have the ability to do it. You just have to find your own way in. My back door was water polo. Recently, my re-entry into calling myself an athlete has been joining Deuce.

Do what’s right for you, and don’t give a shit how you get there. Just make sure you aren’t stopping yourself from doing something because you’re pretty sure you can’t do it. Chances are, you can.


So just DO it okay???


… please. That was a request, not a demand. : )


Have you achieved a goal by doing it your way? Let us know! Share your story with us on Twitter. @onutritionals || #PinkyUp

– Liv


Instagram: @liv.r_

Twitter: @oliviarussak

Inquiries: [email protected]


We heart fat!

I heart fat.


Growing up with an amateur (soon to be officially professional!) chef as a father allowed me to learn a lot about cooking, food, and flavor profiles. I would proudly call myself a foodie, maybe even a food snob, as I can always find a delicious meal and explain the most prominent flavors in the dish as well as the underlying ingredients that might have just made it that much better. A sprinkle of oregano, a dash of fish sauce, a hint of fennel – all small things that, in my experience, have taken a dish to the next level.


Something that my dad always told me was to keep the “good stuff.” The “good stuff” is just, simply, fat! Fat was the difference between a juicy steak and a dry steak, a rich stew and a “meh” stew, a killer burger and that pack of 45 patties you can buy at Costco for 15 bucks.


And yet, it was always this “good stuff” that I was taught to avoid in health classes, by my doctors, and even by nutritionists. Fiber was the key to all health, and if I ever had periods in which I felt I was being unhealthy, fat was the first to go. Avocado, egg yolks, bacon (I mean come ON), sometimes even meat altogether (not to disparage my vegetarian and vegan friends – it was just that for me, it meant Kraft Easy Mac instead of a chicken breast). Our culture’s skewed perception of what it means to be healthy – outward aesthetics – dictated choices that may not have been the best for me internally. We spend so much time worrying about how we look, that we forget the WHOLE point of food is to fuel our bodies! I can pretty much guarantee you that the first caveman didn’t sit my the side of some lake, look at his reflection and grunt “I need to bulk up, bro.”


Back then, they ate to survive, Lucky for us, we’re a little bit more evolved than those folks, so we can eat to thrive. We can eat for our brains, our hearts, our joints, – but we can also eat for social reasons, for comfort, for art, even! Do whatever you want, eat whatever you want, but I hope that you can hear about ways to fuel your body in ways that help you perform at your best possible level, in any arena of life that makes sense to you. Keep around the good stuff, there’s a reason it’s so good.


What’s your “good stuff”? Tell us all about it. @onutritionals || #PinkyUp

– Liv


Instagram: @liv.r_

Twitter: @oliviarussak

Inquiries: [email protected]

It's pays to be a winner. Two lucky @wholelifechallenge participants are walking home with these bad boys! | @thefitnesscoalition #CleanAthlete

It’s pays to be a winner. Two lucky @wholelifechallenge participants are walking home with these bad boys! | @thefitnesscoalition #CleanAthlete

Trust your gut

How do you feel?


Isn’t that a nice question to hear? From your doctor, your partner, friends, coworkers, parents, children. It’s nice to feel noticed, and to then have your feelings hopefully validated by someone who cares.

Let me ask you this, though: when was the last time you asked yourself how you feel? I don’t mean when was the last time you felt something or had an opinion (I am posting this on social media, after all, so chances are we’ve all expressed some opinion today), but I mean really taking the time to sit down, take a breath, and ask yourself “how does this make me feel?”

A common trend in pop psychology is mindfulness, which is a pretty well-named practice if you ask me. It basically is an empirically supported method to do what so many of us try to do in our daily lives – be present. A lot of people use it in yoga or meditation, but it has also been used in treatment settings for basically every single mental illness you can think of. And most of the time, it’s effective.

Why do I bring up mindfulness? Because I want to stress that it’s important that we all take time to ask ourselves how we are feeling. And I don’t just mean emotionally – I mean from every nook and cranny of our bodies.

You have a problem at work – how does that make you feel? It might make you feel angry, but does your anger also find a home in your body? In your stomach, your chest, your fists? You go through a breakup or experience grief or loss – how does that make you feel? You might feel sad or confused, but you might also feel physically empty, drained, or sluggish. These feelings are all real, and we owe it to ourselves to treat each feeling we have with respect.

Trusting my body has been one of the single most important metrics that I have grown to follow in regards to my personal health and nutrition. It has taken me some time to realize that, for example, dairy and grains put a lot of strain on my stomach. I started having pretty severe stomach pain during the fall of 2014 and had a hunch that it may be due to diet. So I went to a doctor and got blood tests. Nothing. Not lactose intolerant, not gluten intolerant, nothing. But the pain persisted for almost a year until just a few weeks ago when I started the whole life challenge. The whole life challenge is a wonderful challenge that helps users track sleep, activity levels, mood, and nutrition over the span of 8 weeks. Part of the nutritional aspect is following a paleo strategy. I pretty much stopped having stomach pain altogether, with a few exceptions being a trip to Vegas, a best friends birthday, and various other occasions here and there. I was happy to take part in celebrations (have your cake and eat it too type scenarios), but I noticed that as soon as I ate foods with added sugar, grains, and dairy, that the pain came back.

But why? I didn’t test positive for anything?

But here’s the thing – I didn’t stop and ask myself how I was feeling. I didn’t allow myself to be autonomous with my doctor and ask for real advice for what I was really feeling.

I’m glad that I took the opportunity to shift my lifestyle enough that I noticed drastic changes in how my body was feeling, because it made me realize that I can and should take more ownership over how different foods make me feel. And I happen to think that this is a pretty bad ass way to tackle most uncomfortable situations in your life.


There’s a reason they say “trust your gut.”


Tell us how you’re feeling on Twitter. @onutritionals || #PinkyUp

– Liv


Instagram: @liv.r_

Twitter: @oliviarussak

Inquiries: [email protected]

To MOVE is to LIVE! | #CleanAthlete

To MOVE is to LIVE! | #CleanAthlete

Episode 194 featuring Red Bull’s Sal Masekela

On this episode of the WODcast Podcast, Sal is coming off of a trip to Arizona for the Google Zeitgeist meeting. He gets into the room full of inspiration there, including some intimate moments with Kanye West.

The conversation does get back into CrossFit and training as Sal talks about completely tearing his Achilles on the same day that CrossFit Games superstar, Julie Foucher, had the same injury and their subsequent connection over the injury. The team goes over his road to recovery, and they blaze through an eclectic lightning round.



Logan Gelbrich


The Story Behind Coco Java Nut Butter

When you look at the product mix, these little packets of nut buttery goodness doesn’t seem to be the next logical step in product development. Furthermore, the ORIGINAL Fuel protein line that we’re launching seems like it’d come well before ORIGINAL Nutritionals would get into the food business.

Don’t forget you’re dealing with an unconventional (borderline rogue) brand here. We aren’t making cookie cutter products for cookie cutter retailers.

Coco Java Nut Butter was my attempt at providing a rebuttal to in-race “Gu” energy gel products often seen on the endurance sport scene. Almost always, these products are a chemistry experiment of sugars and who knows what else. Not only does the ingredient list on these products look like the semi-finals for the National Spelling Bee, the major driver in their effectiveness is a rise in blood sugar.

Unfortunately for athletes, if they can use their “Gu” successfully without devastating consequences by way of bowl movements, they often become a slave to their insulin levels. Eat a “Gu” too soon in a race, and you’ll have to continue to ingest these until the race is over to avoid a sugar crash.

Coco Java Nut Butter isn’t just for endurance races and athletes, but sure does a good job as a substitute. With all real food ingredients, it’s easier to digest and less potentially harmful on longterm health. In addition, fat dominate fuel doesn’t require walking the thin line that is blood sugar crash.

Plus, it tastes incredibly good.. almost too good!


Logan Gelbrich


One Signal that is the Perfect Dietary Guide, or It Will Kill You

I once summed up satiety as well I could have dreamed with something that sounded like, “When you’re eating real food, satiety is your best friend. When you’re eating poorly, satiety is your greatest enemy.” You see, the signals our body gives are important.

We aren’t supposed to live in a perpetual diet-mode that leaves us indefinitely hungry. Eat until you are full. That relationship of signaling can almost always tell you everything you need to know about portions and when and what to eat. If (and this is a big “if”) you’re eating quality food.

Processed foods aren’t apart of the signaling structure that can regulate one of the most basic elements of survival… nutrition. If you’re eating Frosted Flakes in the morning, you may run out of pantry supplies before you really capture satiety.

Don’t believe me? Have you ever seen the caloric equivalent of a Dominos pizza in lamb and seasonal vegetables? You’d need to be a competitive eater to put away dangerous amounts of anything real, which means satiety comes first (like it should) and you can go on your merry way fueled like a champion with a satisfied appetite.

Pinky up!


Logan Gelbrich


Fire Your Trainer, Hire a Personal Chef

I once was paid a visit from an amazing trainer from France. He’d flown out west to see what the buzz was about with DEUCE Gym. This guy was an ex-rugby star, local celebrity, and no bull shit trainer.

Part of his struggle back home was a cultural one. He told me that people in the area have a mindset that having a trainer is shameful quality. Even the one’s that do get a personal trainer often want to keep such information secret.

In Southern California this couldn’t be a more foreign concept, but he’s dilemma sparked some thinking that has changed my opinion on the priority of a personal trainer a bit.

When this Frenchman explained to me that having a personal trainer was looked upon like an elitist thing to have, no different than a chauffeur, a butler, or a personal chef, I thought, “BINGO!”

I’ve never understood personal training, considering the options of quality group training experiences available. The cost for a quality coach’s time is incredibly limiting, but people do it. Since every fitness professional would tell you that nutrition precedes training and “you can’t out train a bad diet,” I figured I’d propose a drastic idea.

If you can justify paying a personal trainer $100+/hour, consider firing your trainer. Hire a cook to prepare quality meals for weekly food prep and a couple of amazing in-house meals per week. You wouldn’t spend any more money than you would on a trainer, you’d arguable make better health gains, and, if you live in Southern California, it will surely do more for your street cred.


Logan Gelbrich


Food Labeling & the ‘Omega 3’ Call Out

You know the guy at the dinner party that can’t wait to claim he’s friends with some celebrity? That desire to associate is natural, especially when it comes to things that are perceived as great. The ‘Omega 3’ claim on food labeling is a valuable one and brands, like the guy at the party, can’t wait to claim association even if the connection turns out to be something more like “Well, I once stood in an elevator with Justin Timberlake’s bodyguard.”

Food labeling is actually a scary place sometimes. Statistically, profits increase on packaged goods that have a call out of measurable protein, for example. So, whether you’re holding a granola bar or a muffin, brands will call out protein on the label and sales will increase like clock work, even if the protein inside is of a poor source or have an incomplete amino acid profile.

But, sales are sales, right?

The same is true with Omega 3. Brands can’t wait to call out Omega 3, because of it’s ubiquitous perceived value. No one perceives Omega 3 as anything but a benefit, which we’d argue is true, too. However, we know that not all Omega 3 fatty acids are the same.

The next time you see a product that claims Omega 3, whether it’s a protein bar, a carton of eggs, or a supplement, make sure it has measurable levels of EPA and DHA. Many products claiming Omega 3 only contain ALA, which are Omega 3 fatty acids, but aren’t converted well into EPA and DHA in the body. In our minds, if it isn’t EPA and DHA it isn’t really Omega 3 worth seeking out.


Logan Gelbrich