Experts divided over new US Dietary Guidelines

Really, back to a Food Pyramid?

 

Really, back to a Food Pyramid?

Yes, apparently that is the case according to the latest news released today by the USDA on the new dietary guidelines for health in America. Flash back in time for Americans and especially for me to when I had my health food store and restaurant in the 80's. 

I find it interesting that Health and Human Services Secretary, RF Kennedy, Jr and the Department of Ag Secretary are back tracking and completely erasing the MyPlate graphic that has been featured in nutrition education for years. It is quite shocking and frankly, insulting to the scientists who provide so much research and study in the development of the DGA, to see the 164 pages of information rolled back to a mere 50-page scientific report and 10-page public guideline. The idea of a very simple guideline for the public is a good one.

The entire Dietary Guidelines for Americans process, public comments and committee (DGAC) were dismissed and replaced with DGA by a new board. The new report states their dislike and therefore dismissal of the former DGAC's use of considerations of health equity in the DGA. 

The new info-graphic is very confusing. For example, having butter appearing equal to grapes. Without all the specific details of the science in the report for the professionals, educators may resort to inaccurate teachings and advice. The DGA were always a strong resource for healthcare professionals and educators who take the detailed and specific information and deliver it to the public.

Personally, I do like teaching about whole foods in the five food groups and encouraging people to eat more fruits and vegetables, lean proteins and whole grains. The majority of the people in the world are lactose intolerant(1), so Harvard's eating plate(2) is more realistic, omitting dairy all together and showing water instead. Overall, I think it is a good idea to limit processed foods and promote eating "real foods". The food groups in the former MyPlate were all "real foods". 

It is disturbing to see red meat featured at the top of the new guidelines. Eight out of ten on the newly appointed board have ties to the meat and dairy industry.(3,4) It is no surprise then that cheese and milk and a large images of meat and poultry are at the top of this inverted pyramid. Beans are hardly identifiable, illustrated in an unappetizing glob, over rice, near the bottom with peanuts. 

Increasing plant-based foods such as beans and lentils was rejected from the DGAC's science-based recommendation. The environment related to global warming is huge concern for food production. At some point Americans must come to the table on the reality of global warming and that red meat from cattle is not the direction for sustainability of our planet and food resources. More transparency and discussion and education on the topic must be provided to the public and anyone involved in food service and nutrition education.

This will be a very timely topic of discussion in my upcoming Contemporary Issues in Nutrition class at Rowan University. 

Related Links

More info on the new Food Pyramid Policy 

Real food back at the center of health

Health Equity is out  

References

1. Catanzaro R, Sciuto M, Marotta F. Lactose intolerance: An update on its pathogenesis, diagnosis, and treatment. Nutr Res. 2021;89:23–34. doi:10.1016/j.nutres.2021.02.003

2) Harvard Eating Plate. Accessed Jan. 12, 2026. https://nutritionsource.hsph.harvard.edu/healthy-eating-plate/  

3) Should USDA and HHS withdraw the new DGA? 

4) HHS, USDA. The Scientific Foundation for the Dietary Guidelines for Americans. Accessed Jan. 7, 2025. https://cdn.realfood.gov/Scientific%20Report_1.8.26.pdf 

Blog post Copyright Wind. All rights reserved. 

Watch for updates. Updated 1/12/2026 

Diana's 3-cheese, Gluten Free, Sicilian Lasagna

Gluten Free Lasagna

As you may have seen in previous posts, we always make lasagna for Christmas dinner! Mom started this family tradition ever since I can remember. We continue it to this day. RIP mom! The past few years we started making a gluten free (GF) version, which is good enough for company. In my opinion, you can't taste any difference. If you have a friend or family member who needs GF options, this recipe is a winner!

This year we used Barilla, no cook, oven ready, gluten free noodles that are made with corn and brown rice flour. The taste was great. The main recipe differences between my regular lasagna and GF lasagna are that no pre-cooking, oven-ready, GF noodles is necessary, oven-ready GF noodles need sauce on both sides of the noodles, and all exposed noodles need to be covered with sauce.

This recipe is different than what is on the Barilla box and very similar to my regular Sicilian Christmas lasagna recipe. We baked the lasagna at 350 deg. F vs 425 deg. F. as suggested on the Barilla package label. Below is my GardenCuizine recipe:

Preheat oven to 350 deg. F.
Set aside a 13 x 9 x 2-inch Pyrex baking dish 

Ingredients

• 1 box Barilla, no cook, oven ready, gluten-free lasagne 

Meat blend

• 1 lb lean ground beef  (Mom used to blend with Italian sausage. For vegetarian, use boca crumbles)
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• black pepper 
• drizzle olive oil

Ricotta blend 

1, 32 oz whole milk Ricotta

1 1/2 cups shredded low fat mozzarella 

1/4 cup Parmesan cheese 

2 large eggs, whisked 

1 Tblsp. chopped fresh parsley 

1/8 tsp. fresh grated or ground nutmeg 

1/8 tsp. salt 

Sauce 

• 1 large jar pasta sauce or your own homemade sauce
• 3-4 bay leaves (not edible! remove before serving)
• 1/2 tsp oregano

Topping

• 1 cup or so shredded mozzarella cheese
• 1/8 cup Parmesan cheese
• Chopped fresh parsley (believe it or not we still had some growing in a pot on our front porch!)

Putting it all together

• Warm up the sauce in a pot. Stir in bay leaves and oregano. Keep covered on low heat.
• In a large skillet, add a drizzle of olive oil and saute the onion add garlic; stir; cook until golden; remove from the skillet to a plate or bowl.
• In the same skillet, cook the ground meat, season with black pepper. Remove from heat. Drain any grease. 
• Stir in the cooked aromatics (onion and garlic). 
• In a large bowl, combine the ricotta, mozzarella, Parmesan, whisked eggs, nutmeg, salt, set aside.

1. Prepare your baking dish with a bottom layer of red sauce.
2. Place a layer of noodles on top of the sauce.
3. Add a little more sauce on top of the noodles (both sides must have sauce to soften and cook properly). 
4. Scoop small balls of Ricotta, about 3 scoops per noodle. (We use a 2 oz scoop)
5. Top with a layer of cooked ground meat.  

• Repeat - sauce - noodles - sauce - ricotta - meat 
• sauce - noodles - sauce 
•  Top with mozzarella and Parmesan cheese and a sprinkle of chopped parsley.

Note: if you have leftover ricotta, which we always do, make another small serving to freeze uncooked and cook at a later date. 

Cover with aluminum foil, try not to touch the top of the sauce with the foil. Bake at 350 deg F. about 40 minutes. Remove foil and cook uncovered another 15 min or until top is golden brown. Remove from oven. Let sit 5-10 minutes before serving.

Buon Appetito!

GardenCuizine Blog Post and photos Copyright (C)Wind. All rights reserved.