Fermented food is the hottest new trend in the halls of the White House. Members of President Donald Trump’s Cabinet are reportedly walking about with jars of sauerkraut in the hopes that it will give them glowing skin and tiny waists. 

Wall Street Journal’s Liz Essley Whyte told Today, Explained co-host Sean Rameswaram that “Health Secretary Robert F. Kennedy Jr. Commerce Secretary Howard Lutnik, Transportation Secretary Sean Duffy, and Vice President JD Vance are all on this eat-a-lot-of-steak-and-sauerkraut diet.”

So, should we all be eating jars of sauerkraut? Or are ferments just the new Florsheims?

Below is an excerpt of their conversation, edited for length and clarity. There’s much more in the full podcast, so listen to Today, Explained wherever you get your podcasts, including Apple Podcasts, Pandora, and Spotify.

Is there a name for this diet?

Kennedy calls it the carnivore diet. I think people mean different things when they say that, but for him, it includes a lot of yogurt, a lot of kimchi or sauerkraut, a lot of steak, a lot of eggs. Kennedy now travels with sauerkraut. His wife has said that he has asked her to carry it in her purse for him, and she has said, “I actually cannot,” which is an amazing phrase. It seems they all think their skin is glowing, and people online have commented that JD Vance is looking good.

Are we sure it’s not Wegovy?

We don’t have any public knowledge of that, but we do know that he is eating eggs, sauerkraut, pickles, blackberries, and raspberries for lunch pretty often — and beef and lamb with sauerkraut for dinner. Then, when he’s on Air Force Two, he snacks on beef jerky and maybe eats a hamburger with cheese, no bun, and a side of fermented vegetables.

Now that you’re mentioning the full spectrum of JD Vance’s diet, it’s kind of reminding me of their new food pyramid. Is this part of that?

Earlier this year, Kennedy and the other health officials like to say they flipped the food pyramid. They recommended a lot more fruits and vegetables, red meat — which was controversial — and whole grains, and whole milk, that kind of thing. They also, and for the first time in the nation’s dietary guidelines, recommended fermented foods, which was something that was actually agreed upon by a lot of people, and they thought that was a good part of this, even if they had qualms about the red meat recommendations, because those can introduce more cardiac risk and risk of bad cholesterol.

How widespread is this in the White House? Does it go up all the way to the top, to the president?

Given what we have seen of his recent public dieting, I don’t think so. At the Knicks game, he was eating pizza and french fries, and, you know, he still has his Diet Coke button on his desk where he just pushes it and a Diet Coke comes. Kennedy said, once said on a podcast about him, “I don’t know how he’s alive.” 

Does the science back this up, or is this some kind of quackery that ferments can make your skin healthier and help you lose weight?

I don’t think there are a lot of good studies that show exactly that sauerkraut can help you lose weight, but there have been a number of studies that have shown health benefits. Researchers have generally agreed that sauerkraut and other fermented foods can help with digestion and inflammation. There was a 2025 study from UC Davis that suggested fermented cabbage could protect your gut and protect against illness. Basically, they found that the intestinal cells do better with sauerkraut. They help maintain the integrity of those intestinal cells. And, in general, that has a lot of other good health effects. Mainstream scientists, dieticians, are pro-fermented veggies. This is not something that is hotly debated.

Most people in the scientific community are realizing there’s a lot of good fresh science out there about how important your gut really is in your overall health. The part of the diet that is a little more controversial is the focus on red meat. Obviously, that comes with some cardiac risk and some cholesterol risk. That is why when the new dietary guidelines came out and recommended more of that for Americans, that part, in particular, made some dietitians a little upset.

Do you think fermented foods could help people with this parasite that gives you explosive diarrhea?

I personally have not seen any studies on whether fermented foods help with explosive diarrhea, but let me know if you find one.

Update, July 20, 2026, 2 pm ET: This story, first published July 17, has been updated with the current case numbers and developments in the search for the source of the outbreak.

Have you been looking at the lettuce aisle at your grocery store with a wary eye since the diarrhea outbreak began? You’re not alone. This is the summer, which should be high time for fresh produce. But the ongoing emergency has even doctors asking themselves unthinkable questions: Should I stop eating salad? Are any fruits and vegetables safe?

The disease in question, cyclosporiasis, is caused by the parasite cyclospora, which can infect people when it is attached to fresh produce and then consumed. Watery diarrhea — described by public health authorities as “frequent” and “sometimes explosive” — is the most common symptom.

Michigan health officials said last week that they suspect lettuce or bagged salad to be the culprit for the parasite-driven outbreak in the state that has sickened more than 6,100 people. But identifying the specific products to blame has been a challenge. On Thursday, the Washington Post, citing anonymous federal officials, reported the outbreak may trace back to Taylor Farms products that were used by Taco Bell. But then, on Sunday, the FDA said that the tests showing the Taylor Farms product contained cyclospora had been false positives. As of Monday afternoon, the source of the outbreak is still unclear, although Taylor Farms has continued a voluntary recall of its iceberg lettuce products.

I live in Ohio, where there have been nearly 1,200 cases, and I love salad kits. The current outbreak is a major cramp on my lunch plans — and I know I’m not alone. 

So, what do we do? I’ve consulted with a food safety expert and a dietitian to get the answers. The topline message is: Don’t stop eating your fruits and vegetables. They’re good for you. But be smart with your food hygiene.

“I don’t think we’re at that point of shying away from eating your green vegetables,” Francisco Diez-Gonzalez, director of the Center for Food Safety at the University of Georgia, told me. “The benefits overall still outweigh the risks.”

How can we still enjoy our summer produce in this time of cyclospora? Here’s a guide.

Here are the “red light” foods linked to prior outbreaks

While we don’t know for certain the cause of the current outbreak, cyclosporiasis has been linked with specific foods in the past. Let’s start with that list:

• Basil
• Bagged salads and salad mixes
• Cilantro
• Mesclun lettuce
• Parsley
• Raspberries
• Snow peas
• Sweet peas

These foods — either because of where they’re grown or their texture or both — have historically had a higher risk of carrying cyclospora. It might be wise to steer clear entirely for the time being — especially the prepackaged salad products.

The Michigan health department, for example, is urging people to avoid bagged lettuce and salad kits and to purchase whole heads of lettuce instead. And since the outbreak is impacting most states now, it’s advice we’d all be wise to heed.

Then there are “yellow light” foods that need careful cleaning

But for a lot of fruits and vegetables, including whole lettuce, you should still wash them thoroughly — because that’s always a good idea. If you need tips for washing your produce, we’ve got them. For heads of lettuce, for example, cut away the outer layers and wash in between each leaf as best you can. 

“Fresh produce is still generally safe, delicious and nutrient-dense,” Rosemary Trout, a food scientist at Drexel University, told me over email. 

But she gave a yellow light for any leafy greens or fruits and veggies that have textured edible skins. The more texture there is, the more of a risk there is because the parasite can stay attached more easily — even if it’s been diligently washed. Raspberries carry a higher risk than blueberries, for example, and those have been associated with earlier cyclosporiasis outbreaks.

Another point of emphasis: Several doctors have told me that, even if an item says it is prewashed, you should wash it again. And again.

But there are lots of “green light” foods you probably don’t need to worry about

Trout gave a green light to any canned fruits and vegetables, any produce that you cook — importantly, at high heat — at home, and any frozen fruits and veggies.

In general, these are Trout’s safety tips for prepping fruits and vegetables at this uncertain time:

• Be consistent and thorough — at least 20 seconds — when washing your hands and always use hot, soapy water. 
• Peel or remove the outside layer of the fruit or veggies — the rind of a watermelon or cantaloupe, for example, or the outer layer of a head of lettuce.  
• Don’t consume damaged, bruised produce. 
• Keep produce cold in storage, ideally for a relatively short amount of time. 

Get creative with your recipes

If you want to steer clear of any questionable produce or take the safest preparation route that you can, you might want to get a little creative with your recipes. With your lunch salad, for instance, “peeled, shredded carrots, thinly sliced radish, or thinly sliced cooked beets might be a nice substitute for leafy greens,” Trout said.

Heat remains the most surefire way to eliminate any cyclospora parasite that might be lingering on your produce. So look through your cookbooks for any dishes that feature grilled vegetables. Vox Even Better editor Rachel Miller (a more accomplished cook than I) suggested a few recent New York Times Cooking recipes, which you can check out via these gift links:

• Grilled halloumi and vegetables
• One-pan orzo with spinach and feta
• Orzo salad with peppers and feta

Peppers, eggplant, squash, and zucchini are your friends. They respond well to heat, and they are easy to clean. And even some leafy greens — like spinach — hold up nicely to sautéing. 

Support your local farmer’s market

Right now is also a great time to check out your local farmer’s market for produce. 

Dr. Kathleen Linder, who is the hospital epidemiologist at the Veterans Affairs hospital in Ann Arbor, Michigan, told me that she has been buying locally since the outbreak began. Prior outbreaks have been linked to produce that was grown elsewhere — whether in the US or internationally — and shipped long distances before it arrived on our grocery shelves. Summer is a crucial season for small farms and farmers’ markets; they shouldn’t be penalized for a health emergency that they had nothing to do with.

Buying locally could reduce the risk that your produce has been exposed to the parasite. Trout said you can ask your local growers about their water supply to make sure that what you are buying is safe.

“Single-source produce from a local farm with good manufacturing/farming practices in place, with a safe water supply, are good,” Trout told me. “Commercially processed, pre-packaged foods are likely combining produce from various farms, which may increase risk, despite good manufacturing practices in place.”

So while cyclosporiasis is an unwelcome concern as we plan our summer cookouts, it doesn’t need to stop you from enjoying fresh fruits and vegetables. Be a little more diligent about your food hygiene, get a little creative with what you’re preparing, maybe stop by a farmer’s market — and you’ll be fine.