01/15/2026
https://www.facebook.com/share/p/1GaXe5uVLE/?mibextid=wwXIfr
For fifteen years in clinical practice, I've based my nutrition recommendations on one principle. Eat real food.
The Dietary Guidelines Advisory Committee dismissed this as overly simplistic. They promoted low-fat dairy, restricted eggs, and ignored ultra-processed foods while food industry representatives sat on the committee.
The 2025-2030 Dietary Guidelines represent the most significant policy shift in federal nutrition guidance in over 50 years.
The new guidelines explicitly address gut health and the microbiome for the first time. They recommend fermented foods like sauerkraut, kimchi, kefir, and miso to support microbial diversity. They emphasize nutrient density over caloric restriction. They acknowledge that ultra-processed foods disrupt gut barrier function and alter beneficial bacteria.
They include specific warnings about nutrient deficiencies on vegan diets, documenting shortfalls in vitamins A, D, E, B6, B12, riboflavin, niacin, choline, calcium, iron, magnesium, phosphorus, potassium, zinc, and protein. This aligns with what I've observed in thousands of patients.
The food pyramid has been inverted. Protein, dairy, and healthy fats now receive equal emphasis with vegetables and fruits. Full-fat dairy replaces low-fat versions. Traditional fats including butter and beef tallow are listed as acceptable cooking options.
This validates the ancestral health and Functional Medicine approach I've used in clinical practice for years.
Read the full guidelines here 👉 https://www.dietaryguidelines.gov/
