Step aside, Ozempic. A far more surprising wellness fixation is making waves in Washington, and it revolves around one notably sharp-smelling staple: sauerkraut.
A recent report suggests several senior figures in Donald Trump’s orbit have embraced an intense health routine that puts fermented cabbage at the center of the plate.
Among those said to be following the approach are Health Secretary Robert F. Kennedy Jr., Vice President JD Vance, Commerce Secretary Howard Lutnick, and Transportation Secretary Sean Duffy, all of whom have reportedly leaned into the food as part of efforts to lose weight and improve their appearance.
The regimen has been linked to Dr. Sean O’Mara, a physician and biological consultant known for working with high-achieving political and business clients. O’Mara has described his approach as a “living” diet built around grass-fed meat, fermented foods, and cutting out sugar, alcohol, and refined carbohydrates.
Instead of relying on prescription weight-loss drugs, O’Mara’s strategy focuses on traditional live fermented foods, grass-fed meats, and the removal of processed sugar, refined carbohydrates, and alcohol.
Those backing the plan appear to be enthusiastic about the results.
At a recent public appearance, RFK Jr., 72, said he had dropped 20 pounds in 30 days after switching to the diet. He also reportedly pointed to JD Vance’s slimmer look as evidence that the program was working.
Vance is said to eat eggs, berries, and generous helpings of sauerkraut during the day, before finishing with grass-fed beef and more fermented vegetables at dinner.
The commitment reportedly goes well beyond casual healthy eating. Lutnick is said to have given up diet soda altogether and even started fermenting organic vegetables himself, while others have reportedly brought homemade sauerkraut into upscale restaurants so they would not have to skip it.
O’Mara’s recommendations are centered on a few core habits: prioritizing live fermented foods, choosing grass-fed meat, and eliminating processed sugars, refined carbs, and alcohol.
Nutrition and digestive health specialists say fermented foods such as sauerkraut, kimchi, and kefir can be valuable parts of a balanced diet, but they are not a substitute for overall dietary quality.
Raw sauerkraut is produced through lacto-fermentation, which means it can contain live microbes; however, experts note that not every fermented food qualifies as a proven probiotic source, and the health effects of specific strains depend on the product and the person eating it.
Cabbage also offers plenty of fiber while remaining low in calories, which can help people stay fuller for longer and support weight control.
Even so, experts caution that sauerkraut alone is not a cure-all. Store-bought pasteurized versions often do not contain the live cultures associated with gut-health benefits, and the food’s high sodium levels may be a concern for people watching their blood pressure.
That sodium point matters: health authorities continue to advise Americans to keep sodium in check, since too much can make it harder to follow a heart-healthy diet, especially if fermented foods are eaten in large portions or alongside other salty foods.
Still, with fermented foods already included in federal dietary guidance, cabbage has taken on an unusually high-profile role in the current health conversation. The latest federal nutrition guidelines continue to emphasize eating patterns that center on nutrient-dense foods and limit added sugars, saturated fat, and sodium, which means sauerkraut can fit into a healthy diet — just not as a miracle fix.