As far as diet trends go, it sounds as unusual as it does unpalatable.
Reports emerged this week that a group of senior figures in the White House – including Health and Human Services Secretary Robert F Kennedy Jr — have adopted a regimen that involves eating meat, sauerkraut and little else.
Kennedy, 72, is said to have lost 20lbs in 30 days on the diet, while also reporting reduced aches and pains and improvements in his heart health.
According to political commentators, Vice President JD Vance, 41 – who has reportedly also joined the trend – appeared noticeably slimmer.
The group is following a plan devised by Dr Sean O’Mara, a physician who charges up to $18,000 per consultation, and who has branded it the ‘living carnivore diet.’
He claims it can strip away visceral fat – the most dangerous type of fat, which surrounds internal organs – and potentially improve longevity.
The reports quickly sparked debate in Washington, not least because fermented foods such as sauerkraut have a distinctly pungent aroma.
But can this so-called ‘living carnivore diet’ genuinely reduce belly fat – and is it really the route to better health that its advocates suggest?
The pungent fermented cabbage, first made in Germany, is typically associated with hot dog toppings
Promoted by Dr Sean O’Mara, the plan builds on a traditional carnivore-style diet of meat and eggs, but with one key addition: each mouthful is paired with a food that is still ‘alive’ – typically fermented products such as sauerkraut, kimchi, yoghurt or certain cheeses.
These foods are described as ‘living’ because they contain live microorganisms produced during fermentation.
Often referred to as probiotics, these microbes have been shown in studies to support gut health, with some evidence suggesting they can increase microbial diversity and help regulate inflammation.
Dr O’Mara argues that combining these microbes with meat enhances digestion and can help target visceral fat – the type stored deep within the abdomen and linked to a higher risk of heart disease and metabolic disorders.
While reducing visceral fat is undoubtedly beneficial, experts are more cautious about the idea that this particular dietary approach offers a unique solution.
‘People will often lose weight quickly on restrictive diets like this,’ says Dr Hope Barkoukis, chair of nutrition at Case Western Reserve University.
‘But that tends to be due to an overall reduction in calories, rather than any specific combination of foods.’
In particular, cutting carbohydrates can push the body into ketosis, a metabolic state in which fat is used for fuel. This can lead to rapid early weight loss – including reductions in visceral fat – but is not unique to this diet.
JD Vance has been on the diet since February, according to reports. Pundits say that he appears much slimmer.
Dr Barkoukis adds: ‘The problem is sustainability. Diets that are this restrictive are very difficult to maintain, which means weight is often regained once eating patterns return to normal.’
Fermented foods themselves do appear to offer genuine benefits.
Sauerkraut, for example, contains lactic acid bacteria that may support digestion, and some research suggests regularly consuming fermented foods can have a positive effect on the gut microbiome and immune system.
However, these benefits are typically seen in the context of balanced diets that include a wide range of plant foods – something largely absent from a carnivore-style approach.
A major issue is fiber. While fermented foods introduce beneficial bacteria, those microbes rely on fiber to survive and function effectively.
‘Probiotics need the right environment to work,’ explains Tiffany Bruno, a registered dietitian.
‘Without enough fiber in the diet, you’re unlikely to get the full benefit of those bacteria.’
This creates a fundamental contradiction: while the diet adds sources of ‘good’ bacteria, it removes the nutrients those bacteria depend on.
Health and Human Services Secretary Robert F Kennedy Junior is reported to be leading the group of cabinet secretaries on the new diet
There are also concerns about salt. Sauerkraut is relatively high in sodium, and when combined with seasoned meat, daily intake can quickly exceed recommended limits – raising the risk of high blood pressure, cardiovascular disease and stroke.
A diet rich in animal protein may also increase levels of LDL (‘bad’) cholesterol in some individuals and place additional strain on the kidneys over time, while the lack of variety increases the risk of nutritional deficiencies, particularly in fiber and certain vitamins found primarily in plant foods.
Dr Bruno says: ‘Adding sauerkraut to a carnivore diet is like wearing a string bikini and hoping it’ll keep you from getting sunburnt.
‘Fermented foods can be a valuable addition to a healthy diet, but they don’t compensate for a lack of overall balance. You can’t offset a restrictive eating pattern simply by adding one element that’s considered beneficial.’
Taken together, while the ‘living carnivore diet’ may lead to rapid weight loss, experts say its claims to specifically target visceral fat – or deliver long-term health benefits – are not supported by strong evidence.
Most continue to recommend a more balanced approach that includes a mix of whole foods, particularly vegetables, fruits, whole grains and other sources of dietary fiber.
