Every 5 years, the DGA – Dietary Guidelines for Americans are renewed based on insights in science by the Dietary Guidelines Advisory Committee (DGAC), a scientific body that reviews evidence and provides an independent scientific report to the government’s HHS and USDA.
DGAC informs the DGA, but the committee does not write the final guidelines. The government also includes its policies in the Dietary Guidelines for Americans. Early January, a new DGA was published, topsy-turving the previous food pyramid and canceling the informative ‘MyPlate’ website.
We are now facing the ‘upside down’ food pyramid, introduced by HHS’ Robert Kennedy. I am sure you are familiar with it. Before we give our opinion, here are some (peer reviewed) quotes from scientists:
JAMA (Journal of the American Medical Association):
“The new guidelines are a striking departure from prior consensus, privileging protein and dairy while minimizing grains. This shift is not supported by randomized controlled trials showing benefits of plant forward dietary patterns.”
They caution that the pyramid could “undermine progress in reducing obesity and diabetes if interpreted as license for high fat, low fiber diets.”
American Journal of Clinical Nutrition:
“Elevating animal protein and full-fat dairy to the top tier of the pyramid runs counter to decades of epidemiological evidence linking saturated fat intake with cardiovascular risk.”
The authors argue that while limiting ultra-processed foods is commendable, the pyramid’s design risks “confusing the public by appearing to endorse red meat and cheese as daily staples.”
Why the New “Real Food” Movement is a Win for Chefs and Culinary Explorers
“ A fresh moment for chefs, food lovers, and anyone who cooks with intention”.
Across the U.S., a meaningful shift is happening in how we talk about food. The newest national dietary messaging is moving away from decades of low-fat thinking and toward something far more aligned with how chefs already cook: REAL FOOD, HEALTHY FATS, and MINIMALLY PROCESSED INGREDIENTS.
For anyone who loves culinary argan oil — or is just discovering it — this is mostly good news. Unsaturated fatty acids -mono- & poly- are recognized. The new food pyramid places us at the center of the food pyramid. Unfortunately, red meat is promoted to the top of the new ‘Upside Down’ Food pyramid. And the Center for Science in the Public Interest (CSPI) made its position clear: “New Dietary Guidelines undercut science and sow confusion.” At the end of this blog, you will find some more opinions. Back to the good news:
Culinary argan oil has always belonged to the world of single, minimally processed ingredients, terroir (the soil where the argan trees grow), and sensory depth. And just so our values are crystal clear: we believe in real food, real science, and real respect for ingredients — no shortcuts, no pseudoscience, and absolutely no cuisine that begins with the phrase “first, locate a dead bear.”
Healthy Fats Are Back — And Chefs Are Leading the Way
For years, the culinary world has known what nutritional science is now reaffirming: quality matters more than fat avoidance. Chefs have long embraced extra-virgin olive oil, sesame oil, and nut oils, such as walnut and hazelnut.
Culinary argan oil, a kernel oil, not a seed oil, fits naturally into this family. Its roasted, warm, nutty profile elevates dishes the way only a handcrafted finishing oil can.
The Spotlight Is Moving Away From Ultra-Processed Foods
The new dietary emphasis is clear: the real problem is ultra-processed foods, not traditional fats. This is a ‘gift’ for artisanal oils like argan oil, which is:
- Minimally processed: cold-pressed
- Handcrafted, wild-harvested
- Rooted in Moroccan culinary heritage
- Produced through sustainable, women-led cooperatives
In a world trying to reconnect with authenticity, culinary argan oil stands out as the opposite of industrial food. Forget the discussion on ‘high processed’, ‘highly processed’ or ‘ultra processed’; semantics promoted by some industry advocates. It is more of the same.
A Finishing Oil Made for Whole Food Cooking
As more people embrace (alt) protein-forward meals, roasted vegetables, low-refined-carb dishes, Yogurt bowls, and salads, they’re looking for flavor that feels natural, warm, and deeply satisfying.
Culinary argan oil is made for this moment. Perfect as a drizzle over:
Grilled lamb or chicken, Roasted carrots or squash, Couscous or quinoa, Yogurt with fruit, almond-based pastries, and warm bread. Culinary argan oil is both a premier finishing oil—drizzled for sensory impact—and a versatile cooking oil at low to medium heat, where its roasted notes enrich doughs, chocolates, and baked goods. And no allergens!
A Heritage Ingredient That Tells a Story
Today’s diners want more than flavor — they want meaning. Culinary argan oil carries:
A centuries-old Moroccan culinary tradition, a sustainable ecosystem with a women-led production model, a terroir-driven flavor profile, and health benefits that matter.
What This Means for Chefs and Foodies
This new “real food” era opens the door for culinary argan oil to take its rightful place in modern kitchens — not as a novelty, but as a premier finishing oil alongside the world’s most respected artisanal fats. As the culinary world embraces whole foods, healthy fats, and authentic ingredients, culinary argan oil stands ready to shine.
Here is more science:
Nutrition Reviews (Oxford University Press):
“The visual inversion of the pyramid is rhetorically powerful but scientifically problematic. Dietary fiber, long recognized as protective against chronic disease, is marginalized.”
The review highlights that Mediterranean and DASH diets — both evidence-based — remain more consistent with long-term health outcomes.
Public Health Nutrition (Cambridge University Press):
“The upside-down pyramid reflects political pressures more than scientific consensus. While the emphasis on whole foods is laudable, the deemphasis of legumes and whole grains risks widening health disparities.”
Introduction to the Dietary Guidelines is here:
Understanding the new Dietary Guidelines for Americans
And of course, there are industry perspectives as well:
How the Dietary Guidelines may shape product strategy and development
PCRM challenges conflicts of interest in Dietary Guidelines