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Ask Chef Walter: Dietary Regulation a Historic Reset. What do you think? – Walter Potenza
- Protein recommendations are much higher now, at 1.2 to 1.6 grams per kilogram of body weight each day. For someone who weighs about 150 pounds, that means 82 to 109 grams daily, which is a big increase. To help visualize this, consider a typical day: you might start with two eggs for breakfast, add a cup of Greek yogurt as a snack, and have a chicken salad for lunch. These meals would provide a substantial portion of the day’s protein intake.
- Full-fat dairy is now encouraged again, with three servings a day and no added sugars.
- The food pyramid has been flipped, so foods like meat, cheese, and vegetables are now the main focus at the base.
- There are strong warnings against ultra-processed foods such as chips, cookies, and ready-to-eat meals. The guidelines really emphasize eating whole, home-cooked foods instead.The guidelines are clearer about added sugars, suggesting a limit of about 10 grams per meal. They also encourage us to get healthy fats from foods like olive oil, avocados, nuts, and even butter or tallow.
- Saturated fat is still capped at <10% of daily calories.
- Sodium limit remains under 2,300 mg for anyone 14+.
Some experts are pushing back, saying the heavy focus on animal protein lacks strong science and might just benefit the meat and dairy industries. The American Heart Association, for example, recommends even less saturated fat.
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Meet Chef Walter!
There is a constant, recognizable thread in the career of Walter Potenza to elevate the level of Italian culinary culture in the United States. Besides his unquestionable culinary talent and winning business perspective, Chef Walter has been a relentless educator with passion and knowledge who defeats stereotypes. His life, career, and values are a model, an example to follow by any chef of Italian gastronomy working outside Italy.
Chef Walter appears regularly on National and International Networks such as Food Network, ABC, CBS, NBC, RAI, FOX, and Publications such as NY. Times, Washington Post, Wall Street Journal, Food & Wine, Saveur, Gourmet, and several Italian media outlets. And now – RINewsToday!
Thank you Chef!