This week, something significant stirred in the food policy world.
For the first time in years, the upcoming Federal Dietary Guidelines: a document that shapes what Americans eat, from school lunches to hospital meals, might finally shift toward real food.
The new administration, led by RFK Jr., has hinted at a simplified, whole-food approach.
Less processed. More ancestral.
And for those of us in the real-food movement, that’s not just news, it’s validation.
RFK Jr. Announces a Radical Overhaul of the Federal Dietary Guidelines
Earlier this week, RFK Jr. confirmed that the new Dietary Guidelines for Americans will arrive in December. And that they’ll look very different from the 400-page bureaucratic manuals we’re used to.
He described them as “a return to real food” a short, accessible guide that prioritizes whole, nutrient-dense ingredients over industry-driven nutrition charts.
For the first time, the guidelines could:
Recognize full-fat dairy as beneficial.
Critically address the role of ultra-processed foods in chronic disease.
Reevaluate the place of seed oils and artificial additives in the modern diet.
If he delivers on these promises, it could mark the most significant paradigm shift in U.S. nutrition policy in decades.
🎥 Clip of the Week: “Thanksgiving Reclaimed”
This week’s featured clip revisits the meaning of Thanksgiving through the lens of real food.
The post reflects on how modern convenience—seed oils, processed ingredients, and quick shortcuts—has replaced the original essence of the holiday: time, care, and connection through honest cooking.
It’s a call to bring back traditional fats, ancestral recipes, and gratitude rooted in real ingredients.
🍽️ Deep Dive: What’s Changing—and Why It Matters
RFK Jr. has made his stance clear: the industrial food era is over.
In his latest speech, he criticized the role of ultra-processed foods and corporate influence in shaping public nutrition. He called seed oils “a symptom of a broken food system” and promised to revise the guidelines based on what he calls “common-sense ancestral nutrition.”
Here’s what’s expected to change:
A Simpler, Shorter Framework:
From 400 pages to just 4—focused on food, not formulas.Full-Fat Dairy Returns:
The guidelines may recognize the role of natural fats in metabolic health, a major shift after decades of low-fat recommendations.Crackdown on Ultraprocessed Foods:
New language will likely discourage foods high in refined oils, additives, and synthetic dyes.Reassessment of Seed Oils:
While not yet confirmed, internal reports suggest a move toward transparency—labeling, education, and possibly limits in public food programs.Cultural Impact:
These guidelines influence school meals, hospital menus, and public perception. If they shift, millions will rethink what “healthy” really means.
As RFK Jr. put it:
“Our food system has been captured by industry.
It’s time to return to real food, real farms, and real health.”
For our community, it’s the kind of alignment we’ve been waiting for.
Roasted Root Vegetables with Tallow & Fresh Herbs
There’s something deeply grounding about the smell of root vegetables roasting —
the sweetness of carrots turning golden, the earthy scent of parsnips,
the way tallow hits a hot pan and fills the air with warmth and honesty.
It’s a recipe as old as winter itself — the kind of food that nourishes, not just feeds.
No labels. No marketing. Just roots, herbs, and the kind of patience that remembers where food comes from.
🧄 Ingredients
3 large carrots, peeled and cut into thick sticks
2 parsnips or turnips, peeled and sliced
1 sweet potato, cubed
2 tbsp grass-fed beef tallow (or clarified butter)
1 tbsp extra virgin olive oil (optional, for finishing)
2 sprigs fresh rosemary
1 tsp sea salt
Cracked black pepper to taste
Optional: a handful of fresh thyme or sage leaves
🔥 Method
Preheat the oven to 425°F (220°C).
Melt the tallow in a roasting pan until it shimmers — that’s how you know it’s ready.
Toss in the vegetables, coating them evenly with the hot fat. Add salt, pepper, and herbs.
Roast for 35–40 minutes, flipping halfway through, until caramelized and crisp on the edges.
Finish with a drizzle of olive oil and a sprinkle of fresh herbs before serving.
Serve alongside your Thanksgiving centerpiece or let it stand alone — it’s that good.
🌿 Seed Oil Free Tip
Most “healthy” roasted veggie mixes in stores use seed oils — canola, sunflower, or “vegetable blend” — that oxidize under heat.
Tallow, on the other hand, holds its structure. It’s stable, ancestral, and nutrient-dense.
You’ll taste the difference, but more importantly, your body will feel it.
Real fat. Real food. Real comfort.
📣 Share or Follow
This holiday season, rethink tradition.
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— The SeedOil.com Team