01/14/2026
Well… this aged beautifully. 😌
On November 11, I publicly recommended a protein intake of 1.2–1.6 g/kg for most active adults — emphasizing that protein needs are contextual, individualized, and rooted in physiology, not trends.
Fast forward to the release of the 2025–2030 Dietary Guidelines for Americans, and that exact recommendation appears verbatim in the federal guidelines.
Not more.
Not less.
THAT range.
And that’s just one example of something much bigger happening.
For twenty years, my approach to nutrition has been centered on a simple, consistent principle: prioritize real, nutrient-dense food and minimize highly processed products. I've always told my clients/patients EAT REAL FOOD.
What we’re seeing now is the most significant reset of federal nutrition policy in over 50 years — a clear shift away from calorie-first, low-fat, grain-centric dogma and toward food quality, metabolic health, and biological reality.
For the first time, the Dietary Guidelines explicitly acknowledge concepts that were previously dismissed or minimized:
• Gut health and the microbiome as central to overall health
• The role of fermented foods like kefir, sauerkraut, kimchi, and miso
• Nutrient density over calorie counting
• The reality that ultra-processed foods can disrupt gut bacteria and metabolic function
They also include direct language acknowledging nutrient deficiencies associated with vegetarian and vegan diets (if you know me at all, you know how strongly I advocate AGAINST these diets), including shortfalls in vitamins A, D, E, B6, B12, riboflavin, niacin, choline, calcium, iron, magnesium, phosphorus, potassium, zinc — and protein.
That acknowledgment alone represents a major departure from prior guidance.
(By the way, their new website https://realfood.gov/ is actually excellent and worth exploring.)
What fundamentally changed is that the food model itself has shifted.
Protein, dairy, and healthy fats now sit alongside vegetables and fruits, with whole grains no longer positioned as the foundation of the diet.
Other notable updates include:
• Full-fat dairy preferred over low-fat
• Protein recommendations increased to 1.2–1.6 g/kg
• Explicit guidance to limit packaged, prepared, and ready-to-eat foods high in sugar, sodium, and additives
• Traditional fats like butter and beef tallow recognized as acceptable cooking fats
If you trained under older nutrition frameworks, you know how significant this change actually is.
The pushback we’re seeing — particularly from within the dietetics profession — isn’t really about this document.
It’s about a growing divide between outdated paradigms and modern, physiology-based nutrition science.
This update didn’t just challenge “more protein is always better.”
It also challenged decades of low-protein, low-fat, calorie-first thinking that hasn’t delivered better health outcomes.
That discomfort isn’t a flaw of the guidelines — it’s a signal that the field is evolving.
Much of the resistance to these changes isn’t about evidence — it’s about allegiance to outdated training models that no longer reflect modern physiology.
These guidelines aren’t perfect. The continued 10% saturated fat cap is outdated and internally inconsistent with the rest of the model.
But this is still a massive step in the right direction.
If you’ve been focusing on real food, metabolic context, gut health, adequate protein, and individualized care — this isn’t new information. It’s confirmation.
And if you’ve felt confused because official advice never aligned with how bodies actually respond in real life?
Now you know why.
Real food didn’t suddenly become evidence-based.
The evidence finally caught up.
💜
The Dietary Guidelines for Americans reset U.S. nutrition policy by restoring science, common sense, and real food as the foundation of national health.