U.S. Dietary Guidelines Spotlight Fermented Foods for Gut Health as RFK Jr. Promotes Kimchi and Kefir
Updated
Updated · The New York Times · Jun 25
U.S. Dietary Guidelines Spotlight Fermented Foods for Gut Health as RFK Jr. Promotes Kimchi and Kefir
2 articles · Updated · The New York Times · Jun 25
Summary
January’s new U.S. dietary guidelines recommended sauerkraut, kimchi, Kefir and Miso for the first time, pushing fermented foods into a broader national health debate.
Robert F. Kennedy Jr. has amplified that attention by praising foods such as sauerkraut and yogurt, saying they helped him lose weight and think more clearly.
Experts say fermented foods are products transformed by microbes like yeast, bacteria and fungi—turning milk into yogurt or kefir and vegetables into kimchi or sauerkraut.
The renewed focus comes after decades of mainstream U.S. popularity, with Kombucha on tap, cultured condiments on restaurant menus, and kimchi and kefir stocked by Walmart and Target.