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Sept. 13, 2023 - Dr. Oz Podcast
42:40
Researchers on Eating Meat Again. Should You Believe It? | Dr. Oz | S11 | Ep 23 | Full Episode
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Breaking news.
Why researchers say you can eat meat again.
As much as you want.
A shocking new study that challenges everything we've been told.
Should you believe it?
We investigate.
And Elvis Duran opens up about true love and how Oz scared him into good health.
You saved my life.
You saved my life.
Plus, the Dish Crew celebrates fall with everything pumpkin spice.
It's just so delicious, so easy.
Coming up next...
Are you ready for season 11?
It's the breaking news that I knew would send a tidal wave of confusion and a major food fight amongst the medical community.
In an unprecedented move, a major medical journal published shocking dietary guidelines that say red meat and even processed meats can be back on your plate.
And get this.
They say you can eat as much as you want.
I'm talking about burgers and sausage, steaks, bacon.
Bacon, guys!
Bacon!
Right?
But, before you start cheering, before you start cheering, for a long time, these meets have been called out by doctors for heart attack and cancer risk.
So, should you believe the new research?
Joining me now, two of the country's leading voices on food and health, Dr. Mark Hyman, who's one of the leading punctual medicine doctors in the country, Dr. Michael Roizen, who's chief wellness officer of the Cleveland Clinic.
Let's dive right into what these new studies say, and I'll summarize it.
They recommend that everyone eat their current levels of red and processed meats.
I'm gonna pull it off in the articles, you can see these actual words they used.
It was poor quality data, they said, of meat studies, which made them less reliable.
And then the health effects of eating the meat were small anyway, right?
So these studies, Have the world's biggest nutrition experts up in arms saying that this is a publicity stunt that will endanger public health.
I even spoke to one of the study's authors who has spoken out saying he disagrees with the recommendations.
So, lots of disagreement, lots of fighting.
Mike, what do you make of these studies?
I'm really annoyed at, in fact, the statisticians who did these studies and the press release because it confuses the public.
So let's look at really what the data are and that's really why Real Age and The Oz Show are so good because they end confusion.
You shouldn't be confused.
Every one of the studies, every one, every one they looked at showed an increased risk of dying and of cancer and heart disease from processed meats and from red meats.
So there is no confusion.
Now what they said is it's a small effect.
Why did they say that?
Well, they threw out the studies that had the biggest effect.
Why statisticians would do that when they fit their own criteria?
I don't know, but they said they were outliers.
Didn't make any sense.
Even so, they said that three helpings of Four ounces of red meat a week increase your breast cancer risk by 9%, your heart disease risk by 9%, your overall cancer death rate by 9%, your death rate by 8-9%.
Death rate by eight to nine percent.
I don't consider that small.
So let me put some other numbers on this.
You mentioned real age, so if you eat meat consistently, it thinks you're about six months older than your body thinks you are.
So it's not a huge difference, but there's a difference there.
I'll put some numbers on this that might resonate with you.
This is what the headlines and the hype will not tell you.
Harvard crunched the numbers from the study.
They estimate that moderate reduction of meat consumption could save 200,000 lives in this country per year.
Now, the people who did these studies are smart folks.
I called around to check on them.
They seem to have been doing it for the right reasons.
Mark, you can feel everyone's frustration here.
Totally.
So, why is there so much confusion about these studies and about red meat?
You know, I 100% agree with Mike that they did show an increase in risk, but what does that actually mean?
And let me tell you four reasons why nutrition studies are so confusing.
First, it's hard to do.
If you were a lab rat, you could stick half people in one lab and half people in another lab, feed them the same different diets for 30 years and see what happens.
That's never going to happen.
So we have these population studies where we ask people dietary questionnaires.
What did you eat last week?
And can you remember?
And often those are really unreliable.
Second, There's a lot of confounding factors.
So a lot of the meat studies that showed harm found that the people who ate meat ate 800 calories more a day, smoked more, drank more, ate less fruits and vegetables, didn't exercise, and didn't take their vitamins.
Of course they were going to have more disease.
And the effect size is so small in a population study, it's not really meaningful.
Why?
When you do a study, for example, showing that smoking causes cancer in lungs, it was an observational study, but it was a 20 times increased risk or a 2,000% increased risk.
What we're talking about here is an 18% increased risk or a 20% increased risk.
It's pretty meaningless when you look at these studies.
They don't prove cause and effect.
All right, so let's go through these individual types of meat, and I want to come back, Mark, because I want to get a recommendation from both of you, what you would do based on this information.
What are the specific risks that we know, for example, about processed meats?
So, Mike, take it away.
So processed meats, the World Health Organization calls them a probable carcinogen.
So they increase your risk of heart disease, they increase your risk of stroke, they increase your risk of inflammation, and they probably increase your risk of cancer.
One of the reasons that this is probably not something you should be taking into your diet normally.
But, there's the same truth for red meat, like steaks and burgers.
Well, what the Cleveland Clinic group found with steaks and burgers is it changes the bacteria inside you.
What they do is cause inflammation in your arteries, causing more heart disease and stroke, causing memory loss, and causing long-term kidney damage.
The question is, how often does that happen?
That's what this unprecedented report summary really is.
So don't get me wrong.
Meats have benefits, right?
Benefits that potentially maybe only meat can give us.
So you've embraced both sides of this argument.
I wanted both of you here because you've been on different sides, but you both understand the other side.
But we love each other.
But you love each other.
Come on.
You argue that there's some things meat can give you that really aren't as easy to get from other sources.
Yeah, meat is the densest source of protein available.
It's the most bioavailable protein, and it's also the only source of B12. You can get protein from other sources.
Plant sources are great, beans, nuts, seeds, whole grains, but you have to eat a lot of them.
To get what you'd get in, let's say, a six ounce portion of fish or chicken or meat, you'd have to eat three cups of beans, and people aren't eating that much.
And as you get older, you need more protein to maintain your muscle mass.
And when you're younger, you also need more protein as you're growing.
So a lot of the population needs more high quality protein.
All right, so let's go over here and talk about how much is the right amount.
Since I'm assuming you're not giving us a carte blanche, do whatever you desire to do.
No.
So how much meat do you normally eat?
What should we be eating?
Well, I joke and I say it's sort of condom meat, right?
We want it as a side dish, not a main dish.
So 70 to 80% of your plate should be vegetables and a little portion of meat the size of the palm of your hand.
Not the whole hand, but just the palm of your hand.
So you're not talking about the big Fred Flintstone type of side of a car steak?
No, it's not.
It's not like a 32-ounce T-bone steak.
That's not good for you.
You make an argument that this is more than just about human health from eating meat.
It's actually about human health from preserving the environment.
Right.
So, if you will, cows create a lot of methane, and that's the worst greenhouse gas, or one of the worst greenhouse gases.
And environmental health is human health.
What you do to the environment affects your health.
And this is a really important thing on environmental health.
If it explains 15% of global warming, which I've seen that thrown around, the gases, if that's possible, what do you have to say to that?
100% agree with that.
It's not about the cow, it's about the how.
So what I mean by that is, when we have factory farm animals, they should be banned.
They're bad for animals, they're bad for humans, and they're bad for the environment.
100% agree.
However, studies show that regenerative or grass-fed beef actually can draw down carbon out of the environment, restore ecosystems, put water in the soils, preventing droughts and floods, and actually maybe one of the key reasons we need to increase the amount of regeneratively raised grass-fed beef, according to the UN, who came out with reports that we need to change the way we grow food, including beef.
How much meat do you eat a week?
Actually, red meat probably maybe two or three times, a little piece, and a lot of plant-based dishes, chicken, fish.
He actually is a really good vegan cook.
He's written a cookbook that was number one on Amazon in the vegan cooking.
That's right.
But you still...
I call it peegan, right?
Paleo-vegan.
So, I don't know about this.
I mean, I want you to live, so cut it out totally.
How much beef do you eat a week?
I haven't eaten any since 1994 that I know of.
I personally still eat red meat two times a week.
I don't actually mind if I don't have it at all.
And I think those are the numbers we should all be thinking about.
And you'll have a really small portion of it.
Yeah, but if you're out with your friends and having the time of your life, eat the red meat.
If you want to have bacon with your family on a Sunday morning, because everyone's together, from what I can tell from this data, go ahead and have the bacon.
But I don't think it's fair for us to give carte blanche to everybody.
And if you have health problems, heart disease, diabetes, cancer risk, I think those folks should also be especially careful, because meat does play a negative role, and 10% of a higher risk is meaningful.
Fair enough?
Absolutely.
Fair enough.
Mark Hyman, Michael Rosen.
I don't remember in my career, in my entire career, hearing from so many angry doctors who are outraged about the statisticians who have been dabbling in medicine and wrote these papers.
They're leaving you more confused than ever.
It is concerning to me because it undermines nutrition science because there is valuable information coming out of there.
They're putting 200,000 lives at risk a year, and I'm not willing to gamble their lives with this data.
It's worth fighting for.
I thank my colleagues for this important food fact check.
Check out Dr. Hyman's book, What the Heck Should I Cook?
You can also check out Dr. Roy's book, What to Eat When.
They're both beautifully written.
Up next, what about chicken?
Breaking food news that might change everything you thought you knew about your favorite healthy meat.
Even white meat.
Stay with us. - She appeared to be an Insta-perfect mom.
She was just posting about how they were the perfect children.
Perfect.
Perfect.
But what made her snap?
That was suicide and double murder.
Plus, was it an accident or murder?
They concluded she had been killed.
We reenact what could have happened to Michael Peterson's wife on that deadly staircase.
This is overlapping patterns of bloodstains.
All new Oz.
That's coming up tomorrow.
Today, breaking food news that might change everything you thought you knew about your favorite healthy meat.
Even the white meat.
It could even change your mind about what's for dinner tonight.
There's a lot more to this story than what you have heard.
So take a look.
Chicken.
It's the most popular meat in America.
A staple in our salads, our soups, and the dinners we feed our families.
But could this versatile meat be giving us cancer?
Startling new research out of Oxford University has found evidence that eating chicken is associated with a higher risk of malignant melanoma, prostate cancer, and non-Hodgkin's lymphoma, a type of blood cancer.
The study also found an association with red meat intake and colon and prostate cancer.
The study looked at the eating habits of roughly 500,000 people over eight years.
By the end of the testing period, nearly 23,000 of them had developed cancer.
So, is it time for chicken to fly the coop?
Which meat is the safest to eat?
We'll break down the health information you need to know today.
Alright, so, researchers found that there was an association, put that word up there, association, between frequent consumers of chicken and certain cancers.
Now, that means that there is not a direct link.
One thing didn't cause the other.
There could be other factors in addition to chicken that makes people sick.
That's important.
Secondly, in fact, you know, this is really pretty critical.
When you find out and you see a scary headline, right, and it scrolls by you on Facebook, don't get fooled.
Because behind this one study, there's dozens of other studies that show the chicken had the opposite effect.
One even showed that women who switched from eating more, from red meat towards chicken, had a lower incidence of breast cancer.
So, you have one study saying something, and a dozen saying something very different.
And, I don't want you to stop eating chicken.
Because it probably, I don't think, don't think it causes cancer.
But that doesn't mean That it can't be unhealthy.
In fact, we reached out to the National Chicken Council, and they had this to say in part, findings from the current study are also at odds with previous research and the larger body of evidence on this topic, which suggests poultry intake, including chicken, may be associated with a reduced risk of some cancer.
Sort of what I just said.
We're gonna put the whole statement of Dr. Ross so you have it.
Now, that said, I want to hear more on this topic.
So I called in the top cancer-fighting chef.
Ming Tsai himself is here.
And he says, the issue...
Thanks for being here.
He says the issue is not the bird, but you may be concerned about how we are cooking the bird.
It's absolutely how you cook it.
And we will show you, basically, unfortunately, some of the tastiest way of cooking chicken is grilling and charring.
That's actually something you don't want to do.
Plus there's the frying.
And frying.
Crispy, crispy.
If you get your oil too hot, any oil can smoke.
If it's smoking and you're frying in it, that oil breaks down, it can become carcinogenic.
All right, so the first thing we're gonna do is look at why we cook chicken in oil, because it's a big mistake.
And when you fry chicken, I'm gonna show up behind it, when you describe this, it looks succulent, it melts in your mouth, y'all want it, super popular.
What's the problem?
The problem is sometimes people at home get the oil so hot, it breaks down, and that becomes a carcinogenic.
So for all these reasons, the oil has got to be out.
But people love the oil.
It tastes good.
So the next thing we do wrong, chicken also makes it taste good, and we char it.
You mentioned this at the outset.
So are we talking about these burnt hands?
So like this, so this is what is so tasty, right?
It's nice and dark and burnt, but that actually is carcinogenic because when any meat, not only chicken, but any meat that has fat and has creatine, when that actually, that fat hits the coals of your grill, The smoke that comes up is carcinogenic.
So if you grill vegetables like that, there's no fat in vegetables.
You can get charred vegetables.
There's no creation of these HCA. So veg, no problem.
Protein, problem.
All right.
Next way we're going to do chicken wrong, if we're going to follow the usual traditional way, is to put all these sugary sauces in there.
You have a recipe for a low-sugar chicken that can get us past all those sauces.
Actually, no sugar chicken.
So carrots, celery, onions again.
We have scallions.
We have some chili.
We're using chicken breast.
So what we did is we marinated with minced garlic, ginger, and scallions, and a little bit of soy sauce.
So we do a one-hour marinade.
This is a one-pot dish.
So all you do is you cook this for about three or four minutes.
Then you can add all this mirepoix.
So once this comes to temp, you would add your carrots, celery, and onions.
Then you add, again, I'm a big fan of chicken stock.
And you bring this to a simmer.
I throw in a couple of chilies.
And after about five minutes, you end up with this.
This is what this looks like once it's all done, right?
And then one...
It's precious.
A little bit of fresh walnuts and some scallions and sesame seeds.
If you could make me one more plate, I'll tell you why.
Come on in, guys.
Now, you had concerns, like a lot of women, understandably.
Please give that a taste.
And we got one more plate coming over here.
I want an honest opinion.
Could you have this instead of fried chicken?
Instead of sugary, basted chicken?
Or instead of...
Thank you.
...charring the chicken so it's beyond recognition.
Definitely.
If I put it in your mouth.
Grade it.
A plus, B minus, D? A plus, plus, plus.
Wow, love it.
Excellent.
Very, very good.
Thank you.
So, no more being afraid of chicken.
Studies like this bother me a lot because they get everyone up and alarmed, and I understand what the bigger message is.
Don't fry your chicken, right?
Stop putting all this sugar junk on it.
I understand that, but the real message people took away wasn't that.
It was not to eat chicken.
Eat the chicken this way, and I think we can not pay attention to those kinds of bad data.
Enjoy it.
So now we know what the real culprit was.
You eat chicken like this, I think you're good to go.
We'll be right back.
Stick around.
Up next, Elvis Duran, the voice of New York and host of the nation's top morning radio show.
He is here in person!
And we're talking about my marriage, my weight loss, and my new book.
Here it is.
Which is superb.
Check it out.
He's one of the most famous voices of all time.
Host of the nation's top morning show, he's heard coast to coast, and he counts top musical performers like Katy Perry and Lady Gaga as his friends.
Elvis Duran.
That only wakes up millions of you with his iconic syndicated radio show, Elvis Duran and the Morning Show, but he's also gone through some very public changes.
Today, Elvis, like you've never heard him before, on life, weight loss, and living out and proud as a new husband.
Get in touch with us now.
Go to ElvisDuran.com.
Popular DJ Elvis Duran has always been very candid with his audience.
For years, he shared his struggle with his weight.
And when I was at his radio show, we took his blood pressure.
That was the day that would change his life forever.
Elvis, your real blood pressure is 165 over 110. So catastrophically high that you have a chance of having a stroke today.
Elvis underwent gastric sleeve surgery in 2014. I'll never forget the moment he walked out on stage looking slim and trim, smiling bigger than I've ever seen him smile before.
And ever since he's turned things around, he's been paying it forward and helping others.
What advice do you have for all of us trying to find our happy place?
It's literally just figuring out what makes you happy.
Two years ago, Elvis took an important step on his own road to happiness when he came out of the closet to his millions of listeners.
And now, Elvis has taken the ultimate step, this time down the aisle.
Just a few weeks ago, I was so proud to watch as Elvis and the love of his life, Alex Carr, tied the knot.
The wedding ceremony was about two people becoming one.
Actually, that's faulty math.
The correct math is a magical math.
It's one plus one equals everything.
Please welcome radio host Newlywed and my good friend Elvis Duran.
No, take it in there.
They love you.
Take it in.
I love you.
I love you too.
Thank you.
I'm so happy you're here.
Which one?
Hold on.
You can stay wherever you want.
All right.
Oh, my goodness.
Are these real?
Can I eat these?
Yes, please do.
Chew on them.
Who wants to eat some flowers?
They're good for you.
Kale flowers.
They're brand new.
Oh, God.
Everything's edible in the couch.
Yeah.
It's good to be back.
It's wonderful to have you.
I tell you, I watched you as a close friend but also admire.
And when you got married this past weekend, it was very special because I saw that culminate, all the things you've been doing for the last decade.
But I want to go back a 10-year period.
Let's just start at a time...
Where you were in a very different place in your personal life, physically very different, career-wise, in a different spot.
How did you get to where you are now, where you're completely on top of the world?
And what catalyzed that change?
You know what?
I think the best moment of my life you just saw on that piece before I came out is when you saved my life.
You saved my life.
And...
I promise not to cry because tears have salt, and he tells us salt's very bad for us.
Thank you.
You know, I think, you know what, for the past 10 years I've been getting to know myself, and it's making a huge difference.
And now I have clarity, now I can see where I want to go for the next however many millions of years I have left.
When I watched you walk down the aisle, I thought back to even a few years ago when it was not publicly known that you were gay.
Right.
All your friends knew, but you weren't talking about it.
What catalyzed your decision to be truthful to the millions who adore you and listen to you and trust the wisdom you share with them?
It was them.
It was my audience.
You know, I was doing a show every day, and so I wanted to better connect with my audience, and there's no better way to do that than to be honest and say, hey, I'm a single gay guy living in New York.
I'm striking out, man.
No one wants to date me.
The dating life sucks.
It's relatable.
It's connecting.
And then I would have people write back to me or text back and say, I'm going through the same thing.
What's the advice you would give to someone watching right now who's where you were 10 years ago?
Tons of potential, but just not showing up in some of the ways that are really important.
Be aware of the important things and try to brush off the things that just don't matter.
By the way, you have me so nervous right now.
Can I just tell you guys?
It was a week and a half ago, he stood up at my wedding and gave the best advice to Alex and me and everyone in the audience in the ceremony.
And I can't thank you enough.
How much fun?
Did you see this guy dancing?
Did you show a video of him dancing at my wedding?
We destroyed that.
My wife destroyed all the evidence.
I've never seen anyone cut the rug like you.
I'll tell you, I actually posted, it was seven steps, seven hacks for a happy marriage.
They weren't my ideas.
I went around and talked to a lot of friends just to see what people who had been together in relationships for long times had figured out.
If I had run into an 80-year-old couple who had been married 60 years and they're in a blissful relationship, teach me how you did it!
I wanna understand that.
And what I think you do so beautifully is you make us comfortable.
And Elvis writes about it in his book, which is absolutely fantastic, and we'll be talking about it a little bit more.
You have the ability to let people open.
How did you develop that?
That's actually what makes your show, to me, most iconic.
Well, it's what you do every day, and you watch them every day.
You're a master at making people comfortable.
I mean, if you make your guests comfortable in your home, they're gonna have a good time.
If I make my guests comfortable on my show, they're gonna have a good time and open up, you know?
Let me just want a little more salacious question.
Okay, get salacious.
You wanna get dirty?
Yes, let's do it.
What celeb interview?
What celeb interview absolutely went off the rails for you?
I mean, just.
Okay, I don't want to say the Madonna interview was off the rails.
I've done three or maybe four interviews with Madonna.
I never felt like I connected with Madonna.
I never felt like we had a conversation about anything real.
As it turns out, I've seen other Madonna interviews and she doesn't really like to give you a lot from the heart.
So I want to redo.
I want to redo with Madonna.
I want to interview her until I finally get to her heart and soul.
I mean, otherwise I'm failing.
I'm not connecting.
So Madonna, if you're watching, here's a rose for you.
There's two for you.
I want you to speak to Elvis again.
Allow him to open your heart so we can all see it better.
Is that a deal?
I'm sure she's watching.
I'm sure she is.
When you come back, Elvis' weight loss journey, which is an important one.
How he went from this to this.
Good God.
And he kept off every pound, which is what's most incredible.
No, not quite.
The secret to keeping...
Well, you look good to me.
The secret to keeping the weight off, it's next.
After a wedding...
Breaking news.
Is Lori Loughlin headed to jail?
We have the latest updates on the college admission scandal.
All new Oz.
That's coming up on Tuesday.
We're back with Elvis Duran discussing his new book, Where Do I Begin?
Stories.
He got me before I could get...
Come on, gas me up, Dr. Oz.
I sort of remember, he says, from a life lived out loud, which described how we navigated 20-plus years...
In radio.
Sell me some book.
It is actually a superbly done book.
And I'm going to get some details on it.
You were one of the first to read it.
Was I? It's weird if you write a book and then someone says, I read your book.
You're thinking, oh, Lord, here we go.
What'd you think?
You actually said you liked it.
I love the book.
You know, in the break, you put the flowers on that he was taking out of my plant group in here.
You thought they were fake, didn't you?
I did.
I made points.
But they're real.
Are we gonna make a shake out of those or something?
There's gonna be something similar to that.
You shared a lot with your audience about this gastric sleeve surgery that you had.
Yes.
It was a very brave move.
There are many people that we both you and I know and all of you know who've had that operation and haven't told anybody about it.
Why?
Why would you not share this miracle with people?
I mean, it saved my life without a doubt.
Explain how that happened.
I agree with you.
I think it did save your life.
It's not easy.
Some of our listeners said, well, this is the easy way out to lose weight.
No.
Where's the camera?
No.
It's not.
You know, when you first have this done, you can't eat solid food at all.
How did your relationship with food change?
Because as good as an operation as it is, there's a good number of people who fail.
I still love food.
And when I'm, I'm sure someone can relate.
When I'm a little nervous or I'm anxious, food, right?
Anyone else?
Am I the only one there?
Food?
Yes, everybody.
All of us.
The difference is now my stomach is this small versus this small, and so I just can't fit as much in.
But three years into it, three and a half years into it now, the stomach is expanding.
So my relationship with food is now changing.
I now need to be more careful about what I put in there.
So I know that you're thoughtful from the moment you get up to when you go to bed at night, but you're so busy in the morning talking to tens of millions of us that you've got this shake habit going.
Yes.
Which is sort of good when you have a gastric sleeve, right?
Well, the shakes are already done.
It's in a bottle.
It's in the refrigerator.
You open it and it's gone.
I've got something new for you.
Come on over here.
Oh, not one of these shakes.
Don't forget the book.
Come on.
Oh my gosh.
This is my...
My Berry Elvis morning shake.
Berry?
Berry Elvis morning shake.
This is what I'm going to have you do.
This is what it looks like when it's finished.
I like everything that's in the shake, but not in the same shake.
Like you got salad, you got fruit.
What makes it special is you get your fistfuls of leafy greens.
No one knows they're in there.
The berry is overwhelming the taste.
And I think if it tastes good, this could be what you do in the mornings to remember me.
You get up and you think, I feel very, very Elvis-y today.
But if I don't like it, I can be honest.
Yes.
We're our friends.
Be honest.
All right.
Oh, it's so good.
That's awesome.
You agree?
Yes.
I agree.
That's good.
Okay.
How much weight have you lost?
Right around 120, a little over 120 pounds.
So 120 pounds got me thinking.
I have a little surprise.
I could calculate 120 pounds.
Where are you going?
Please.
Why is he always leaving me?
I'll lead him along with me.
So, 120 pounds is in the radio language, 171 microphones, which is a lot of guests you have on the show.
It is 6,857 earbuds, since you listen to music all the time.
That's how much they weigh?
That's what they weigh.
But most importantly, because I'm so proud of you, it's 122 copies of your new book.
All right!
Because you'll need at least that many to feed everybody in this audience and everyone else.
I'm so proud of you at so many levels.
And I applaud you for putting it on paper so we can all experience what you've gone through, gain from your wisdom and be better for it.
God bless you.
I love you, Dr. Oz.
I love you, my friend.
All right, so, pick up the book.
It's fantastic.
Where do I begin?
Stories that I sort of remember from A Life Lived Out Loud.
It's Fabrice C. Dunn.
We'll be right back.
Attention pumpkin spice lovers.
The Dish Crew has recipes for you.
We are so excited.
We have pumpkin cocktails and breakfast.
Not in that order.
Or maybe.
No judgment.
We also have my delicious roasted pumpkin ravioli.
If there's one thing that brings us all together, it's food.
So we're calling everyone to the table to dish on everything.
From the latest food hacks and trends to everyday recipes you can make for dinner tonight.
It's simple, it's celebratory, and most of all, it's about having a great time in the kitchen.
What is going on?
I'm trying to help.
Let's Dish.
We are back with The Dish on Oz, and today's Dish Crew is ready to cook up a good time.
Please welcome the Emmy, Tony, and Grammy-nominated star, who is talented in the kitchen as she is on stage, Vanessa Williams!
Woo!
Woo!
Culinary expert and top chef judge, Gail Simmons, is joining us.
Here she is.
Best-selling author and famous foodie, Gina Neely.
Always the favorite.
And here she is.
She brings this southern sweet with the Caribbean heat.
Jimmy DePessoa!
Daphne's still on maternity leave, but you guys have all the deep dishes on pumpkin spice, which is so popular.
It's a flavor everyone has just fallen down for this season.
All right, what are you gonna make today?
What do you got stored up for us?
All right, we have three recipes today that every spice lover, pumpkin spice lover, will fall for.
See what I did there?
Oh!
Yeah, buttery roasted pumpkin ravioli with sage and toasted hazelnuts.
Yum.
Pumpkin french toast with candied pecans and cinnamon ice cream.
Which is how I wanna start every day of my life.
Absolutely.
And we're really gonna start with a spiked version of the pumpkin spice latte everyone is obsessed with.
Could you mind grabbing it for me?
Sure.
All right.
I love that you're making all these pumpkin dishes.
You can think of lots of antioxidants, that's the orange color, but here's the thing.
I'm gonna leave you, cuz I've got a little surgical work to do.
I'm gonna carve the pumpkin.
Oh boy.
Decision carving.
All right, play amongst yourselves.
That looks really good.
Really good.
Pass those down.
All right.
Look at this.
Tina, tell us what is in these gorgeous drinks.
So we have coffee, milk, spice, and whipped cream, but more importantly we have bourbon.
There we go.
For the bourbon.
Oh wow.
My goodness.
That is so good.
Well, Jamika, I hear your daughter is obsessed with pumpkin pie.
Oh, this little one right here.
Oh, my goodness.
She's two and a half, going on 82. I mean, I can't with this little girl.
Amazing.
OK, let's take a look at this.
We're making pie, we're making pie.
We're making pie, we're making pie.
We're making pie.
We're making pie.
Yeah!
Yeah!
Oh, I love that!
I love that!
I know Grammy.
I know Grammy.
That's my baby right there.
Let's get started on the pumpkin french toast with candied pecans and cinnamon ice cream.
Yes, yes, yes.
Look at those details, Jamaica.
All right, okay.
Now, everybody loves french toast, and if you don't, you're gonna love it after this recipe.
Everybody loves french toast.
All right, so Vanessa's already starting with, we have eggs in here, a little cream vanilla.
Vanilla vanilla.
And I'm gonna whisk while you put in there a little salt to balance a little of that sweetness, a little cinnamon going on.
Nice evenly.
And then, of course, it wouldn't be fall without the pumpkin.
You gotta add the pumpkin in there.
And you have pureed pumpkin going.
You can use the canned version.
Whip it up very nicely, because you want everything well incorporated.
Use the mussels.
All right.
And then it can't be French toast without some really good bread.
Is this challah bread?
What kind is this?
This is brioche.
Brioche.
Ooh, I love brioche.
I'm teasing you.
I'm teasing you.
You know, this is my weakness.
This is her kryptonite right here.
It's bread.
All right.
So we have rioche right in a thick cut, people.
You don't want to do anything too thin because you're going to do that dip, and you want it to kind of soak in there.
It'll fall apart if it's too thin.
Yes.
I'm going to move this pan over so it can get nice and warm.
Can you soak that in there for me real quick?
I will soak it in, and you're buttering up the...
Butter up your skillet just a little bit.
So you want to get that nice golden brown on the outside there.
And while we're about to do this, we're good?
Yep.
Good, good, good.
Can I use my fingers?
Do you mind?
I think you washed your hands, right?
Oh, yes, I did.
I trust you.
Guys, this smells so good.
The house is like wafting with this.
And with that pumpkin coated on the outside, it just adds another extra level of smell.
Of that seared, when you're gonna get that sweetness in there, that pumpkin, love it.
And we can't forget the pecans.
This is like Christmas.
As if we needed more nuts in the kitchen.
I mean, I think the four of us are nutty enough.
We're adding the pecans, and we add a little butter in the pan, and then you just add in the sugar.
What else you guys add?
A little spice.
Cinnamon, salt, sugar.
All right.
And it melts and gets gooey.
That's it.
Cinnamon's all sugar.
Yeah, because that butter makes all the spices and everything stick to it.
There we go.
Toasted, the nuts get so toasted.
Look at that.
Delicious.
Yes.
It's like a caramelized.
Mm-hmm.
All right.
Okay, so...
Caramelization.
Are we smelling?
Are we smelling?
Oh, my gosh.
All right, so we're gonna let that go until it's nice and golden brown on one side, then we'll flip.
Can we skedaddle over this way?
Yeah, let's do it.
Because I'm like, the smell is intoxicating.
Can we shift it, shift it, shift it.
Get it, get it, get it.
I gotta get my drink.
There we go.
It's the electric slide in the kitchen.
Slide to the left.
You got your bourbon in hand.
I got my bourbon.
All right.
We're not gonna leave that over there.
We gotta top this thing off.
We've got syrup as toppings, we've got the nuts, and we have, ladies, cinnamon ice cream.
Yeah.
We're going all in.
If you're gonna go hard.
Okay.
All right.
Let's take a moment.
Now, Dr. Oz, my dear.
This is just way too much.
Yes.
All right.
How are you doing with that carb pumpkin?
Can't rush an artiste.
Oh, my goodness.
Please.
Excuses, excuses.
All right.
I'm almost there.
I don't know.
Dale Simmons will wow you with a pumpkin ravioli recipe.
You'll be making it for dinner tonight We're back with a dish at eyes and It is the season for all things pumpkin.
Tatiana, congratulations on that.
Thank you.
Charlotte and I are so impressed by her work.
Anyway, let this be some symbolic pumpkin for you, because I'm carving out something really special.
But I don't want to rush it.
The Dish on Oz crew is doing the real work.
They're making three recipes any pumpkin spice lever will fall for.
Did I say it right, Gail?
You did it beautifully.
Gail's got a picture of her family pumpkin picking.
What did you do with all those pumpkins?
A lot of pumpkins.
They're so cute, those little ones of mine.
We do a lot in our house with pumpkins.
We love going pumpkin picking.
But truthfully, we end up not really eating them.
I love decorating my house.
I love carving them.
If I have the little sugar pumpkins, I might cook with them.
But I think the best part of pumpkins are the seeds.
Toss them with some spices, toast them in the oven.
The best snack ever.
And good for you, right?
I love it.
So good for you.
And every nutrient you ever want, it's gonna become a tree one day, right?
These species?
Eat them all.
Anyway, we got a roasted pumpkin ravioli with brown butter and sage.
Just perfect for the fall.
What do you got for us, Gail?
Well, there are a few steps here, but I assure you they are so easy and doable, and this is the dish that's going to impress every guest every time.
Okay.
So, Jameika, you're gonna make the filling.
Okay.
You're gonna buzz up some roasted pumpkin, there's thyme, there's some sage, there's some salt, shallots, garlic, cream and eggs in the blender.
And it's gonna become, that's right, it's gonna become this beautiful puree.
Nice and smooth.
Okay.
That's right.
Cool it down, and then you're gonna make your ravioli.
Okay.
So right here, Vanessa, you're gonna use ravioli wrappers.
I'm not making pasta at home on a weeknight.
That's not happening.
Right, right.
But you can just buy these ravioli wrappers.
Okay.
And then you're gonna take a little cutter.
You can use a glass, you know, a water glass if you don't have a cookie cutter.
Cut out circles.
Okay.
Exactly.
And then you're gonna make the ravioli out of the circle.
It's really easy.
So you're just gonna take a scant teaspoon, put it in the center.
Now you want it never overstuffed or they will explode in the boiling water.
A little teaspoon, that's right.
So this is just water washed.
Just water right on the edge and then put a second wonton over it.
Seal it with your fingers, get all the air out and do them a bunch.
You got it going over there, nice job.
And then I'm gonna make my butter sauce.
I need an extra spoon.
Here we go.
Okay, you got it.
Swirly, nutty, roasty, toasty brown butter.
I've just taken butter and let it just simmer on the stove top until it just starts to brown.
I'm just gonna season it with a little bit of salt.
Okay.
Squeeze a lemon.
Mmm.
Nice.
That's the sound we love.
And then some sage, fresh sage, exactly.
Give that a swirl.
And then I've boiled the ravioli.
They cook really quickly, two or three minutes.
Gotcha.
That's all it takes, and they go right in.
Just baste them in butter, because I love to say that.
Who doesn't love to baste them in butter?
You can't beat it.
All right, and then it goes right on the plate.
And there you go.
Oh, that's so beautiful.
Beautiful.
All right, now we need a little ambiance in the kitchen.
Dr. Oz, you got the pumpkin.
Wait for it.
Are you ready?
Let me see.
Go drum roll.
Ba-ba-ba-ba-ba-ba-ba-ba-ba-ba.
What do you think?
Yeah.
That worked.
What do you think?
What do you think?
Surgical skills coming in handy in the kitchen.
That is so pretty.
Look at this.
Finishing it with some beautiful strips using a vegetable peeler.
Long, beautiful strips of Parmesan on top.
That's some fried steak.
That's nice.
Yum.
All right.
This is amazing.
That pumpkin is fantastic.
I mean, let's eat.
I love this.
Let's eat, please.
Yeah, let's do it.
I love this.
It's all about the butter, ladies.
I want that one right there.
It has to be perhaps the prettiest dish we have ever made on the dish.
Oh, my gosh.
And I love the plate.
Grab a fork.
Grab a fork.
They're still working over here.
I'm still working.
They know.
They know.
We're making extra.
Here we go.
How to put themselves to work.
Thank you.
All right.
Doc's going right out of the pan.
I like his style.
Careful, that's really hot.
I'm gonna cool it off on my pumpkin.
I'll grab you one.
Look in their eyes, see if they really like it.
There's nothing left.
There you go, I'm taking mine right there.
Pretty decadent, right?
It's very elegant though.
It's rich, it's nutty, that filling is so amazing that sage just kind of makes everything pop.
I just love it, I love it, I love it, I love it.
I'm so glad.
And it is so beautiful.
You can find the recipe on DrOz.com slash The Dish and all of our shareable pics and step by steps are on Instagram at TheDish.Oz and we're not done yet.
The Dish crew is sticking around with the best and the worst of the pumpkin spice food products out there this year.
Stay with us.
We're back with a dish on Ozda.
We've been talking about pumpkin spice.
It is everywhere this season, right?
All right, that is right.
Because, I mean, it's not just in your coffee.
Pumpkin spice is everywhere, y'all.
Clearly.
For better or worse.
Oh, yes.
Now, Vanessa, what do you have for us to taste?
I have a pumpkin dumpling that I've already jumped into.
Pumpkin dumpling?
It's fantastic.
Now, I know some of you guys are low-carb.
I am not.
So, I love a carb.
All right.
What do you think?
Really good.
Chewy.
Smooth.
Nice.
Sweet.
A little savory.
But not too sweet.
It's not cloying.
Like a pumpkin should taste.
Correct.
That's good.
All right, Keo, what do you have over there?
I have some pumpkin spice hummus for you.
I haven't had any yet.
Pumpkin hummus?
Pumpkin spice hummus.
Thank you.
I like that.
Chickpea puree, probably some tahini, some sesame paste, and some pumpkin spice.
You guys feel free to get in here.
I'm gonna let you know.
Nice.
It's better than I thought.
It's not as sweet as I was prepared for it to be.
Okay.
Although it's overwhelmed by the hummus, I think.
Yes.
Yes.
Which I'm grateful for in this case.
In this case.
All right, now what do you have here?
I have some pumpkin yogurt.
What?
Let us see what it does.
That sounds like this is really, really good for you.
Like, that's...
It wouldn't be good if it tasted good.
If you could eat it, it would be good for you.
This is good for your diet.
And?
Keep you slim and trim.
What do we think?
Winner or no?
Oh, the face says it all.
Okay.
So, moving right along.
Moving on.
Fantastic.
Wash it down with some wine.
Yeah.
All right.
And I have pumpkin spice popcorn.
I'm like, okay.
It's not bad.
It adds a little extra.
Oh, it's just some popcorn.
See, it passes down here.
If you keep munching away, it's like, okay, I can do this.
Just keep going and binge watch something on TV. I love it.
I love it.
You really don't get it as much as you think you're gonna get it.
No, it's not overwhelming.
It's nice and subtle.
So far, the winner is this little baby here.
Yeah, that's the one.
All right, and then, Dr. Oz, what are you munching on down there?
Except this competes with it.
Now, first of all, you can't beat a nut.
These are almonds, and they got a little pumpkin spice on them.
So I want some honest feedback from you guys.
Delicious.
That's good.
Are you gonna pass it?
No, no.
You can be paleo, keto, anything you want, Mediterranean, that still works.
I really like this.
I like it.
It's a little bit of sweetness.
We'll call it a tie.
We'll call it a tie.
I have loved having you guys here today.
Thanks for visiting.
I'm looking forward to lots more fun together.
The crew of The Dish.
God bless them all.
Love the pumpkin recipes.
These guys are hashtag squash gold.
That's why gold, squash gold.
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