Once Forbidden Foods Making a Comeback Under RFK Jr’s New Nutrition Rules

For decades, American dietary advice leaned heavily toward restriction, especially when it came to fats and animal-based foods. Under updated federal nutrition guidance released during Donald Trump’s administration and shaped by Health and Human Services Secretary Robert F. Kennedy Jr., several long-criticized foods are re-entering the conversation. The shift is less about indulgence and more about moderation, balance, and updated scientific nuance.

Full-Fat Dairy Reenters the Spotlight

The 2025–2030 Dietary Guidelines for Americans now recognize full-fat milk and yogurt as sources of healthy fats when consumed responsibly. These foods provide fat-soluble vitamins such as A, D, E, and K, which depend on dietary fat for proper absorption, making full-fat options nutritionally efficient rather than automatically problematic.

Understanding the Saturated Fat Threshold

While the tone has softened, limits still exist, with federal guidance maintaining that saturated fat should stay below 10% of daily caloric intake. This cap reinforces that inclusion does not mean excess, especially given ongoing research into how different fat types affect long-term metabolic and cardiovascular health.

Processed Foods Remain a Caution Zone

The updated guidance clearly separates whole foods from heavily processed snacks, continuing to discourage frequent consumption of items like chips, cookies, and ice cream. These products often combine saturated fats with refined sugars and additives, creating nutritional profiles that offer little benefit beyond short-term energy.

Satiety and Hormonal Balance

Registered dietitians note that fats in full-fat dairy can enhance satiety by reducing ghrelin, the hormone associated with hunger. This effect may help with appetite regulation, though portion awareness remains essential to avoid unintended calorie overload.

Butter’s Nutritional Role

Butter is now listed as an acceptable cooking fat alongside oils, though it is not prioritized. Nutritionally, it supplies vitamin A for vision and immune support, vitamin E as an antioxidant, and vitamin K2, which helps direct calcium toward bones and teeth rather than soft tissues.

Managing Butter Intake Wisely

Because butter is predominantly saturated fat, maintaining reasonable serving sizes is critical. For individuals with elevated LDL cholesterol, frequent use may still pose concerns, reinforcing the need for personalization rather than one-size-fits-all dietary choices.

Beef Tallow’s Return to the Kitchen

Beef tallow, once common in traditional cooking, has resurfaced as an option due to its vitamin A, D, E, and K content. Roughly half of its fat composition is monounsaturated, placing it closer to certain plant oils than many assume.

Practical Limits of Beef Tallow

Despite its nutrient density, beef tallow remains high in saturated fat and can be costly or hard to source. Moderation and rotation with other fats help prevent excessive intake while still allowing culinary flexibility.

Red Meat Back on Balanced Plates

The new guidelines endorse a varied protein intake that includes red meat alongside poultry, seafood, eggs, and plant-based options. Red meat offers all nine essential amino acids, making it a complete protein source valuable for muscle maintenance and overall health.

Nutrients and Long-Term Health Considerations

Red meat provides highly absorbable heme iron and zinc, both critical for immune function and inflammation control. However, its saturated fat content means it should be balanced with other protein sources, as consistently high intake has been linked to increased risks of heart disease and certain cancers when not moderated.