The New Dietary Guidelines Flipped the Food Pyramid & Encourage Americans to Eat Real Food
- Jon Bari
- Feb 1
- 4 min read
Every American deserves the opportunity to live a healthy life, yet too many Americans are struggling with chronic disease without understanding why. For decades, the Federal government promoted and incentivized low-quality, ultra-processed foods while placing greater emphasis on treating disease than preventing it.
The amazing new Dietary Guidelines flipped the food pyramid and are encouraging Americans to Eat Real Food.
Similarly, the FDA is turning the tide on the Gluten guessing game.
Under President Trump's leadership, that approach has changed. With the release of the Dietary Guidelines for Americans, 2025–2030, the White House has unveiled the most significant overhaul of federal nutrition policy in decades. The new Guidelines mark a return to common sense, scientific integrity, and accountability in federal food and health policy.
Press conference at the White House on January 7, 2026
Rather than reflecting special interests, the 2025–2030 Guidelines emphasize practical, evidence-based nutrition to improve the health of all Americans. They encourage diets centered on high-quality protein, healthy fats, fruits, vegetables, and whole grains, while recommending that Americans limit highly processed foods and refined carbohydrates. The result is a renewed focus on prevention, empowering Americans to make informed choices that support long-term health.
Celiac is a Disease, Not a Diet
Celiac Disease is a potentially life-threatening food allergy and auto-immune disease that is triggered by eating Gluten, a protein found in Wheat, Barley, Rye and most Oats. In addition to vomiting and diarrhea, individuals with Celiac may experience many adverse health effects from eating Gluten including anemia, immunological scarring, additional auto-immune diseases, intestinal damage, malnutrition, heart disease and cancer. A 100% Gluten Free diet is the only existing treatment for Celiac Disease.
Given that there is no treatment for Celiac other than a strict Gluten Free diet for life, Celiacs must remain vigilant in maintaining their Gluten Free diet. Celiac is a very challenging disease to manage since it's estimated that 80% of food items contain Gluten.
There's no medicine (i.e., EpiPen) to take in the event of accidental ingestion of Gluten. Just a crumb of Gluten can cause Celiacs to get violently sick. 44% of people with Celiac Disease who follow a strict Gluten Free diet still get glutened once a month. That's why we need mandatory labeling of all Gluten grains in the United States. Since 2006, only Wheat has been required to be labeled in the U.S., but Barley, Rye and Oats have not been required to be declared. This has created a massive food safety gap, and a market opportunity for food companies to profit from the medically required diet that Celiacs must follow.
American Celiacs are Forced to Rely on Highly Processed Foods in the Absence of Mandatory Labeling of Gluten
Since Gluten is not declared as a Major Food Allergen in the United States, Celiacs have been forced to rely on products that are voluntarily labeled Gluten Free. Often times, these products are ultra-processed foods (highly processed) that have been specifically created to be marketed in a premium marketplace of high-priced Gluten Free food items.
According to The New York Times, "because use of the gluten-free claim is voluntary, many foods that are in fact gluten-free might not be labeled as such."
The Celiac community just wants to know whether Barley, Rye and Oats (in addition to Wheat) are in food products so that we can make informed and safe choices. This is about transparency.
"A critical feature of the celiac experience is that unless people have the time, skill, money, and inclination to prepare all their meals from basic ingredients, they must rely on an industry that has minimal interest in their well being." -- Emily Abel
Dr. Emily Abel, Professor Emerita from the Fielding School of Public Health at UCLA, is the author of "Gluten Free for Life: Celiac Disease, Medical Recognition, and the Food Industry." In discussing her book, Abel addressed how "health claims sell food, and the industry decided: Gluten-free, maybe this was something that could sell a lot of products." Dr. Abel opined that a lot of Gluten Free ultra-processed foods are worse than other Gluten-containing ultra-processed foods since the removal of Gluten "really hurts the flavor." Abel continued, "so to make these foods appealing, the manufacturers put in more fat, more salt, and more sugar."
Gluten is important for providing a "glue" so foods don't fall apart. Gluten also helps to maintain elasticity and structure in baked goods. For example, fermentation in bread baking is the process where yeast converts sugars into carbon dioxide and alcohol, causing the dough to rise and developing flavor, providing a light, airy structure and unique texture.
Recreating the taste, texture, and nutritional profile of Gluten-containing foods in Gluten Free foods remains a challenge. Removing Gluten often requires techniques like fractionation, washing, or enzymatic hydrolysis, which can alter the food's nutritional value.
Gluten Free products typically use ingredients such as Rice, Corn, or Quinoa instead of Wheat, Barley, Rye and Oats. While naturally Gluten Free, these substitute ingredients often lack key nutrients found in Gluten containing grains, including Iron, Fiber and Vitamin B. Ultra-processed Gluten Free foods often contain emulsifiers, added sugars, sodium, unhealthy fats, artificial colors, preservative, and artificial sweeteners. Many Gluten Free foods rely on refined starches such as Tapioca or Rice, which can reduce energy levels (increase fatigue), impair cognitive function, and lead to poor digestive health.
Research shows that both children and adults on Gluten Free diets are at risk of nutrient deficiencies. A truly healthy Gluten Free diet involves more than just eliminating Gluten. It requires a focus on nutritional completeness, minimizing reliance on ultra-processed products, and meaningful attention to emotional and social well-being.
