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RFK Jr. Says Americans Need More Protein. His Grok-Powered Food Website Disagrees

The site Realfood.gov uses Elon Musk’s Grok chatbot to dispense nutrition information—some of which contradicts the government’s new guidelines.

By Emily Mullin

February 10, 2026

A 30-second  ad featuring boxing legend Mike Tyson and paid for by the nonprofit MAHA Center encourages viewers to avoid processed foods and visit . The government website, which Health and Human Services secretary Robert F. Kennedy Jr. is , provides resources on the administration’s new , released in January, and encourages people to use Elon Musk’s AI chatbot Grok to “get real answers about real food.”

I decided to see how Grok’s advice aligns with the administration’s recommendations, particularly around protein intake. The new guidelines say to get 1.2 to 1.6 grams of protein per kilogram of body weight per day—more than what was previously advised—while the new inverted food pyramid prominently features steak and other animal products.

“We are ending the war on protein,” Realfood.gov states, echoing similar declarations by Kennedy.

Most Americans are â€”and Grok agrees. In fact, so does the administration’s own “,” which is linked on Realfood.gov. It says that US adults consume on average about one gram of protein per kilogram of body weight per day, or roughly 15 percent of total energy—the midpoint of the Acceptable Macronutrient Distribution Range, or ADMR—”suggesting that deficiency is rare.”

Following the website’s encouragement to ask AI for advice, I initially asked Grok how much protein I should eat based on my age, height, and weight. (Grok, it should be noted, frequently does not return answers to prompts, instead citing high demand and encouraging users to sign up for an account.) It recommended 0.8 grams per kilogram per day—the long-standing recommended daily allowance, or RDA, developed by the National Institute of Medicine. When I refined my question, saying that I do 30 minutes of strength training four days a week, Grok’s response was more in line with the administration’s new guidelines.

The recommendation of 0.8 grams of protein per kilogram per day is the minimum amount needed to prevent a protein deficiency for a sedentary lifestyle, which describes a significant portion of the American population. Nutritionists I spoke with agree that the new recommendations are more appropriate for people who exercise regularly.

“What I think the administration is trying to do is to target the metabolically unhealthy people who may need a little more protein to feel full and satisfied to build some muscle. But that nuance is lost with their single message,” says Lindsay Malone, a clinical dietician at Case Western Reserve University. “Then you go to this AI tool, and it’s almost too much information for the average person.”

While eating more protein can make you feel fuller so that you avoid snacking, she says, eating more protein on its own doesn’t build muscle, which is primarily built through resistance or strength training.

Michelle King Rimer, a clinical assistant professor of nutritional sciences at the University of Wisconsin-Milwaukee’s Zilber College of Public Health, says eating too much of any macronutrient—protein, fats, or carbohydrates—can lead to weight gain. “Consuming excess protein can still be converted into fat, which can lead to weight gain,” she says.

The administration’s messaging also says to “prioritize protein at every meal” with a mix of protein from animal and plant sources. Last week, Kennedy spoke about the “importance of meat protein” at the nation’s largest cattle trade show, declaring that “beef is back on the menu,” according to an .

When I asked Grok which protein sources are healthiest, it listed plant-based proteins, fish and seafood, lean poultry, and eggs. The chatbot said to limit or minimize red meat and processed meats. That all reflects advice from major health organizations such as the  and growing evidence that eating plant-based proteins and fish are associated with better health outcomes than diets high in red meat.

The chatbot also raised concerns about RFK Jr.’s own  of meat and fermented foods. On the plus side, Grok  to anecdotal reports that it could lead to weight loss and “reduced brain fog.” On the negative side, it suggested that the diet could lead to “scurvy-like symptoms,” constipation, and gout.

“The inconsistency of the messaging makes it hard for the public to understand what actually matters for their health,” Rimer says.

While Grok might have answered my basic nutrition questions correctly, registered dietitian and public health communicator Jessica Knurick has debunked plenty of AI-generated nutrition information in her videos on social media and says it’s not a good idea to rely on Grok for specific nutrition advice.

“AI gets a lot wrong,” she says. “I think it’s premature to be integrating something like this on a government website.”

By

January 23, 2026
Medically reviewed by

High-fat cheese and cream were linked to a lower risk of dementia in a new study.

Key Takeaways

• A long-term study found that people who ate more high-fat cheese and cream had a lower risk of dementia.
• The study found no link between dementia risk and low-fat dairy, milk, butter, or fermented dairy products like yogurt.
• Experts say the findings are observational and do not outweigh existing guidance to limit saturated fat and focus on overall healthy lifestyle habits.

Full-fat dairy is having its day in the sun. After years of promoting low- or no-fat options, new dietary guidelines now recommend choosing full-fat dairy, although still advising people to keep saturated fat under 10% of their daily calories.

Amid the push for full-fat dairy, a recent study in the journal Neurology linked eating high-fat cheese and cream to a lower risk of dementia.¹ The findings have drawn media attention, in part because health experts rarely highlight the benefits of high-fat foods. 

However, experts say the new research isn’t strong enough to suggest people should start eating more high-fat dairy.

Study Links High-Fat Cheese and Cream to Lower Dementia Risk

The Neurology study is the longest and largest to date to examine a potential link between  and dementia risk.

Researchers at Lund University in Sweden analyzed data from 27,670 people with an average age of 58 and followed them for about 25 years.

Researchers compared dementia diagnoses among participants who ate at least 50 grams of high-fat cheese (about two slices) per day with those who ate less than 15 grams per day. High-fat cheeses, defined as having more than 20% fat, include cheddar, Brie, and Gouda.

The participants who ate more high-fat cheese had a 13% lower risk of dementia than those who ate less. Those who ate more high-fat cheese also had a 29% lower risk of , a form of dementia caused by damage to blood vessels in the brain, often from small strokes over time.¹

People who ate 20 grams of high-fat cream (about 1.4 tablespoons of heavy whipping cream) each day also showed a 16% lower risk of dementia than those who consumed none.

Why Might High-Fat Cheese Benefit the Brain?

Some cheeses are rich in , a nutrient linked to blood vessel health.² Because vascular health is linked to dementia risk, it’s reasonable to hypothesize a connection between high-fat cheese and dementia risk, said Michelle King Rimer, MPH, MS, RDN, a clinical assistant professor in the College of Public Health at the University of Wisconsin-Milwaukee, who’s not affiliated with the study.

“However, this study did not test mechanisms, so the findings remain speculative rather than confirmed,” Rimer said.

Low-Fat Dairy and Milk Showed No Impact on Brain Health

Somewhat surprisingly, the researchers found no association between dementia risk and consuming , high- or low-fat milk, butter, or fermented dairy products such as yogurt, kefir, or buttermilk.

The researchers said they are not sure why high-fat cheese and cream may be linked to a lower dementia risk. Some possible explanations include differences in fat content, nutrients, and the food matrix, which can vary between high-fat and low-fat dairy products.

“These findings suggest that when it comes to brain health, not all dairy is equal,” said Emily Sonestedt, PhD, an author of the study and a senior lecturer in nutrition epidemiology at Lund University, in a statement. “More research is needed to confirm our study results and further explore whether consuming certain high-fat dairy truly offers some level of protection for the brain.”

Major Limitations of the Study

The researchers also noted several limitations. The study included only participants from Sweden, meaning the findings may not apply to people in other countries. In Sweden, cheese is more commonly eaten cold, while in the United States it is often heated—such as in macaroni and cheese—or paired with meat, which could affect the results.

The neuroprotective benefits may also reflect other factors such as an overall , a healthier lifestyle, better general health, or other variables the study did not measure.

It’s also worth noting that the participants’ diets were assessed only once during the first week of the study in 1991, followed by an interview the second week. The researchers then relied on a follow-up questionnaire with a subset of participants after five years to evaluate dietary changes.

Can Cheese Actually Protect Your Brain?

While certain nutrients in cheese might have brain health benefits, it’s important to consider the entire nutritional package, Rimer said. “High-fat dairy contains saturated fat, and decades of research support recommendations to limit  due to its impact on  and cardiovascular disease risk,” she added.

Evidence increasingly shows that a mix of healthy lifestyle habits may do more to protect brain health than changing diet alone, said  senior director of Health Services Research at the Alzheimer’s Association.

Neumann said the “recipe” to  involves a combination of regular physical activity, better nutrition, cognitive and social engagement, and routine health monitoring. The MIND diet, which is recommended as part of the approach, focuses on foods such as dark leafy greens, berries, nuts, whole grains, olive oil, and fish, while limiting sugar and unhealthy fats.

Research has consistently , she added.

Our own Michelle King Rimer, MPH, MS, RDN, LDN, faculty member at the Zilber College of Public Health, was featured on to help make sense of the newly released federal dietary guidelines.

With the updated guidance shifting the focus to protein, healthy fats, and vegetables, Michelle shared her expertise as a Wisconsin nutritionist and educator—answering listener questions and breaking down what these changes really mean for everyday eating.

We’re proud to see Zilber faculty bringing evidence-based public health expertise to important conversations that impact families and communities across Wisconsin.

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