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Sept. 19, 2023 - Dr. Oz Podcast
42:13
The Big Aspirin Debate: Should You Be Taking It Daily or Not? | Dr. Oz | S11 | Ep 31 | Full Episode
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Time Text
The latest health alert.
Is a daily dose of aspirin dangerous?
What are the risks you worry about?
Then, Billy Bush, one-on-one.
Went into a solid depression.
Opening up about bouncing back from scandal.
You cannot control events.
You can only control how you react.
And I reacted really poorly.
Plus, the distro is serving up the cheesiest chicken roll-ups.
Yum, yum, yum.
All new Oz.
Are you ready for season 11?
I've been thinking a lot about this medicine cabinet staple, right?
Almost everybody has a little aspirin around the house, right?
A whopping 29 million people take a daily aspirin every day.
And new studies say aspirin might lower your risk for pancreatic cancer and for years I've been recommending it to help prevent heart attacks.
So why is this little pill Causing such a big controversy right now.
Today we're investigating the big aspirin debate.
The new evidence that's making me change my mind.
That's right, I haven't changed my mind about aspirin.
So here's what you need to know about taking a daily aspirin.
Couture is joining us.
She has a headache from all the recent headlines.
And no surprise, low-nose aspirin linked to bleeding in the skull.
Doesn't sound so good.
And then daily aspirin behind more than 3,000 deaths a year, which is a lot of deaths for something that's supposed to be there to help you out.
Doctors warn daily aspirin use could be dangerous.
And this is really the big headline that I'm taking away from this.
What do you think about all these?
So I've been seeing it all over the news.
It's been freaking me out.
I have a family history of health disease.
I have a history of blood clots.
I've had them three times and I don't know what to do.
I take them sometimes.
I don't want to get a brain bleed.
So you have a family of heart disease?
Heart disease, yes.
Got it.
Have you ever had a heart problem?
No, I've had blood clots.
I've had three DBTs.
Okay, so it's out there.
You've heard about it, you're thinking about it.
Let's clear up something for you.
Let's talk about aspirin itself.
It's been around for a long time.
They actually had it in ancient Greece.
That's how far back our knowledge of it goes.
It was first used to reduce fevers, and there's a bunch of reasons why it might help, but one of the ones everyone talks about is the fact that it seems to prevent heart attacks and strokes by reducing the ability of blood to clot.
All right, so for example, let's say there's a blood vessel in your heart like this, right?
And you've got a little blood here.
Let's do this together.
You pour that in there, and it's sort of, ooh, it's like syrupy, right?
Sort of thick.
Yeah, now, what aspirin does, instead of being thick that slowly allows the blood to move along and sometimes allows it to clot, imagine if you took aspirin.
And you took your aspirin.
What does the aspirin do to your blood?
Well, it's pretty simple.
It thins it, right?
And it thins it more or less in different people.
It doesn't really matter because it thins it enough that for most folks, if you take that same problem and you put it in this new scenario, you see how it pours out?
It doesn't get stuck like it used to.
That's the theoretical benefit.
That's why we think it can help reduce heart attacks.
That's stated.
It's great if it's only helping, but it's not so great if it's causing problems as those headlines indicated.
So you stay tuned.
We'll talk to a friend of mine, because there are some risks.
And they've been buzzing around these risks for a long time.
They bring in my good friend, oncologist Dr. David Agus, who knows everything about these things.
So for decades, at least I had been saying, take aspirin for just about everybody who's at risk for a heart attack.
I was taking aspirin, and I don't really have big time risk for any of these problems.
But it seemed to make so much sense.
What's the harm?
So why are doctors now considering different advice?
Well, if there's not a lot of risk, there's not a lot of benefit.
And we know aspirin's a blood thinner, and you can bleed.
So you hit your head, you've got an upset stomach, and you get an ulcer, they can bleed, and that's real side effects.
The counter, though, the data are dramatic for heart disease and cancer in the right patients.
So great if you do it the right way, but they're complications, so it can't be carplenched.
No question, and those headlines are, you know, glamorized, right?
They're made to be enormous.
3,000 cases of patients who have bled and died on aspirin.
Well, many of the reasons they bled had nothing to do with aspirin, but they're associated.
If I walked down the street and said, everyone who's wearing an extra large shirt is obese, I would say extra large shirts may cause obesity.
Probably not the case if you think about it.
So we have to be a little bit careful in the headline and look at the actual data.
Right.
Very specifically, what are the risks you worry about?
So the risks you worry about are about bleeding, right?
If you get a cut, if you get trauma, you can bleed.
The second is if you have an upset stomach or a condition like an ulcer, it can cause that to bleed.
And the third is if you have a bleeding disorder.
So if you're known to not be able to clot well, you probably shouldn't be on an aspirin.
Right.
So if you have high blood pressure, does it increase the chance you might bleed in your head, for example?
It certainly could, but it could also prevent stroke and heart disease associated with high blood pressure.
So you play off the good and the bad, and it's a decision based on numbers.
So we put our heads together.
We ran the numbers for you.
Who should be taking aspirin right now?
There's studies, come on over, based on millions of people and their experience, but also the fact that there are millions of people who are taking it who probably shouldn't.
So let's put it all together.
And many people at the counter who should be taking and who aren't.
All right, so let's get it straight now.
Y'all ready?
I really ask you to do this.
Just take one minute now.
I'm gonna give you the answer with Dr. Agus.
Okay, first off, have you ever had a heart attack?
Why is that important?
Well, because what we know is by thinning the blood or by blocking inflammation, the other big mechanism in aspirin, it could prevent second heart attacks.
All right, so if you have had a heart attack and your doctor prescribed this for you, no matter what your age, you keep taking the aspirin, okay?
Next, if you're between the ages of 40 and 70 and have run through these for us.
High blood pressure, elevated cholesterol, if you're a smoker, and if you have a family history of somebody in your family who had a heart disease under the age of 70, you're at higher risk.
Higher risk means you may have this, so you want to prevent it.
If you're low risk, the chance of having these, a heart attack or a stroke is small, so you probably shouldn't be on aspirin given the risk.
All right, so again, 40 to 70, any of these five risk factors, which predict you might be having a problem with the heart, then you might pay attention.
Now, who should not be taking aspirin?
Because this is one of the beautiful things about this.
Maybe some of you aren't, you shouldn't be taking it.
Listen, if there were no side effects, every person in the country should take it.
But because there are side effects, the bleeding that we talked about is those people with the risk of bleeding in the stomach, stomach upset, the people of a bleeding disorder shouldn't be taking aspirin.
If everybody in the country who should take aspirin did and not in 20 years, we have 900,000 excess people alive and we would save 700 billion dollars in health care costs.
This little bottle is magic in the right patient, but the counter is if you don't have risk, you shouldn't be doing it.
So if you're going to take it, you want to take it the right way to reduce some of those complications.
Yes.
How do you have your family take their aspirin?
They take it orally.
Okay.
That was a joke, by the way.
The other option is not so much fun.
You want to take your aspirin with a nice warm glass of water and you want to take it, you know, I normally do it regularly.
So I do it at night before I go to bed.
I take my aspirin.
I take it every night.
I normally buy, I go to Amazon and I buy a bottle of 365. So at the end of the year, I feel like I've accomplished something and I actually...
If the bottle's empty.
I finished the bottle, yeah.
Big glass of warm water, and this seems to help.
Yep.
If you're going to take your aspirin, do it the right way, you know, follow some of these instructions.
Super simple.
You go to DrOz.com to get a copy of the aspirin checklist.
You can share it with the friends and people that you care about.
You might be saving their lives.
Coming up, another big aspirin headline.
Could aspirin be the next best hope for pancreatic cancer?
You'll be surprised.
Stick around.
Inside the scariest house on the block.
There's definitely a lot of energy over there.
I hear footsteps coming up behind me.
And what we uncover...
You feel chairs moving somewhere in the house?
...will shock you.
Plus, how do you get into ghost hunting?
See where this team goes...
It's getting colder right now.
...that most wouldn't dare...
The car just moved!
...all into Oz.
That's coming up tomorrow.
We are back with a health alert on aspirin.
Can it help prevent one of the most deadly diagnoses out there?
And I've been thinking a lot about pancreatic cancer recently.
My friend and legendary TV host Alex Trebek, who has stage four pancreatic cancer, revealed that he's going through chemo again.
And Supreme Court Justice Ruth Bader Ginsburg also said she underwent treatment for a cancerous tumor discovered on her pancreas.
So let me bring back in my good friend oncologist, Dr. David Agus.
The third leading cause of cancer death.
You're a world expert in this.
Why is it called the silent killer?
Because it's deep in the body.
And when something's deep in the body, you can't feel it.
And when symptoms happen, it's large and it's progressed.
So we catch it at a late stage.
If you had a breast cancer, women should be doing a breast exam every month and you feel it.
Other cancers, skin cancer, you can see them.
But a cancer that's invisible, and we don't have a blood test for, it presents late.
And it's hard to treat a cancer after it's already spread.
How many of you, let me show you a show of hands, know where your pancreas is pretty closely?
Yeah, like 12 people plus Dr. Agus.
Okay, so the pancreas is a mystery to a lot of us, so I thought I'd take you on a little tour of where it is, all right?
So, let's just use this little avatar.
Deep inside your body, right, there is a pancreas way inside here.
You see that right there?
All right, now, this complicated organ has two of the body's most important tasks.
First off, it secretes enzymes into the intestines to help you digest food, that green stuff, right?
Without that, guess what happens?
You can't break down that salmon you should have had for lunch into the fats, carbs, and proteins.
Next, it regulates blood sugar by releasing the hormone insulin.
That's allowing you to regulate your blood sugar so the muscles can use all the energy that they need.
They're regulating back and forth exactly the amount that it needs to secrete.
Now, when you get pancreatic cancer, it looks like that.
That's not very pretty.
Malignant cells multiply rapidly in the pancreas.
They form a little ball.
And that pancreas, as you see right under there, that little ball of tumor, which is not very attractive, is hard for us to see because it's hidden way back here, right through there, right?
Now, Dr. Agus, the latest research suggests Ashby could be helpful.
Which is surprising, because most of us thought about it as helpful for heart disease, but 50% reduction, is that really possible?
That's wild.
So it's 30% reduction in the death rate of all cancer, up to 50% in pancreatic cancer.
And it's because it blocks inflammation.
You know, Hippocrates, 2,400 years ago, said, you take the bark of the willow tree and chew it, pain and fever go away.
That was the first description of aspirin, and now it's an elixir to prevent pancreatic cancer.
What else besides aspirin should everyone be doing right now to reduce the chance of getting pancreatic cancer?
Lean body mass.
So if you can see this stomach area here, you see this, you're higher risk for pancreatic cancer.
Exercise.
Don't smoke.
And, you know, more than anything, it's, you know, live a good, healthy lifestyle that you talk about every day.
Those things actually reduce pancreatic cancer risk.
They add up, and since this is the only thing you can do, do those things now.
So in the meantime, here's what aspirin might be able to do to help out a little bit, okay?
So you get all the healthy cells over here, right?
And sometimes it's a bad cell can form.
It's over there, right?
It's known as cancer.
Now these bad cancer cells can multiply and eventually form a tumor.
But when you take a daily aspirin, scientists think it can stop that one bad cancer cell from forming in the first place, ultimately preventing cancer from developing in the body.
So, based on these earlier guidelines, all the things you know about, let me just suck this out of your brain, what would you do?
Do you have your family take aspirin to reduce cancer?
We have a family history of heart disease and cancer, and I have an elevated cholesterol, so I take a baby aspirin every day, and so does my wife, who has the same.
And so to me, a 30% reduction in the death rate of cancer, 50% reduction in what we call adenocarcinomas, breast, lung, penteris.
Those are enormous, and so I do it because, unfortunately, I'm a cancer doc.
I see the other side of cancer every day, and I'll do anything to prevent it.
Well, if it's good enough for you, it's good enough for me, Dr. Agus.
Thank you.
We'll be right back.
Best job.
Best job.
Coming up, extra host Billy Bush is here to talk about his return to TV after three years I'm so happy to have you.
Thank you, Doc.
You're a beautiful man.
Very good.
Billy Bush has been hosting celebrity news shows since 2004.
Now after controversial departure and three years away from TV, Billy's back in the anchor seat for the brand new Extra.
Take a look.
Did you see me?
Oh, you look fine as hell.
Lizzo, I'm recently single.
Call me.
I mean, I don't know where this is going, but I mean, wow, this FaceTime's gonna be fun.
Lombers.
Lizzo.
Lizzo, how do you pick your dancers?
They come to me in miraculous, mysterious ways like Jesus.
You need your own Netflix documentary like Beyonce.
Girl, we filming it now.
Please welcome Billy Bush.
Oh my goodness, my friend.
That is the longest walk of television, but no one's ever run the camera over before.
I go too fast for the camera.
I was going right into them.
By the way, I love that Lizzo clip.
This is why my children now call Lizzo mom.
Oh my goodness.
Lizzo and I are very happy together.
Recently single.
Oh my gosh.
Can I start just by saying, look, when people go through something, and we all will go through something, you know, you don't know sometimes, do I reach out?
Do I not reach out?
Do I say something?
Always say something.
You, sir, are a good man.
And reached out to me intermittently throughout.
We've always had a great time together on my shows, and you did.
And it meant a lot to me, and I appreciate you very much.
God bless you.
Good man.
You know, I was looking over the emails that we exchanged over the last three years.
They were touching to me.
I learned a lot.
Were they dark to begin with and got increasingly lighter?
Yes, I think that's a good way of describing it.
That's the process.
That is the process.
And actually, the reason I'm so honored you're here is I want you to share how you did it.
How did you get to where you are today?
Hosted a great show and a great network that I know is going to do fabulous.
I'm going to come visit you plenty.
You're incredibly talented.
You always have been.
But it's your ability to bounce back that fascinates me.
Well, your friend and mine, Oprah Winfrey, when asked about her success, she said it wasn't the little successes that led to the big success.
It was the failures.
And I think in my life I hadn't really ever had...
A great adversity of some kind.
No, kind of everything was just, you know, talking to celebrities, and next thing you know, you're on the Today Show, and you're riding around the plaza, and isn't life grand?
Yeah.
A little contract here, a new contract.
Oh, they're giving me more money.
This is incredible.
I mean, like, wow.
And then something happens, and it happens quickly.
And, um...
I went into a solid depression, like a deep one, and terrible.
Couldn't leave the house for a while.
And then I was talking to my brother, and I said, John, what do I do?
He said, I said, I'm paralyzed, like emotionally and mentally.
I can't do anything.
I can't get up.
And he said, you gotta go, you gotta go to this place.
And I went to this retreat called the Hoffman Process.
I don't know if you've ever heard of it, but it's in Northern California.
And it was a tremendous, like taking paddles to the chest.
You know, just jump-starting somebody, getting them back to...
CPR. To moving again.
And I went to this place and, um...
Nine days off the grid, no phones, and you're with 39 other people.
Experiential stuff.
And that got me going again.
And then I've been reading Stoic philosophy a lot.
This is good stuff.
This is, you know, going back to Epictetus and Seneca and Marcus Aurelius 2,000 years ago.
Stoicism and why it's so popular in America.
This is a huge movement.
If you haven't heard about it, you will.
At least you heard about it today.
Yeah.
Why is it so popular in our country?
Because these are the tenets of life.
And one of the big ones is you cannot control events.
There are things, natural disasters, illness of a spouse, or whatever it is, something terrible is going to happen.
And you can only control how you react.
And I reacted really poorly to my predicament.
I just wasn't prepared.
I think I was a sheltered kind of person.
And we all kind of screw up.
We're just human beings.
We're flawed.
We're wired for good and bad.
Has the humbleness that I'm sensing from you, which we all should gain in our lives, because if we do things we're going to make mistakes and gain from them, does that humbleness also make you a kinder host?
Yes, I care about my guests.
I mean, I care about, you know, when doing a story, I'll definitely, it's on my mind.
Is this hurt somebody, and is it necessary?
You know, these kinds of questions matter to me.
You know, my mother-in-law, who refuses to come on this show, by the way, maybe she'll come on Extra, if you try, please invite her.
She says there are two rules of life.
The first is, try to be kind, and the second rule is, it's always possible to do rule number one.
Yeah, it's always possible.
To do rule number one.
Amazing.
And we should challenge ourselves to that, because the mob mentality is hurting our country big time.
Sure is.
And it's not just superstars.
It's everybody, in every which way.
From the time you can text someone to the moment you take your last breath.
Let's speak a tiny bit about your past, way past.
You started on Extra, actually, 2001, if I get it right, with a woman that I know quite well.
Yeah.
Your executive producer at the time gave you a start, but you didn't get along.
No, she was looking, it was convention time, she was looking for a bush.
And I thought she was looking for the great radio host that I was in Washington, D.C., Billy Bush.
You know, because she knew that I had a personality.
And so she's like, and Bush's nephew is here.
And I went, oh, no, man, she's just using me.
So I said, I called her up, and she goes, hey, you were great.
We'll use you tomorrow.
I said, I'm not coming back.
I said, I'm going to go to the trenches, and I'm going to do this the long way.
So I went to local television and started working my way up.
And eventually, obviously, Access Hollywood, and then the Today Show, oh so briefly.
You both need to laugh about it.
Oh, you have to.
And it takes a while, but you know you're there when you can.
Yeah, that's right.
But now we're back with Lisa G, and we're doing a whole new revamp.
It looks nothing like...
What the entertainment genre, which has been around for a long time, it just needs change.
It sure does.
And we've done that.
So your family's important to you.
What do your three daughters think about their dad being back on TV every day?
They're very happy I'm going back to work because just me with a lot of time on my hands is just bad.
I'm a nuisance.
So what are they gonna see when they watch you on the new Extra?
They're gonna see their dad and his element, you know, hopefully, you know, Bringing some warmth and some laughter into homes with famous people, addressing the issues and real news as I should, but with a compass inside about who that person is and what's going on in their life.
I think it's going to be good.
It won't be fluff, but it'll be fun.
So part of what I see when I look at you is not just an energy that's fantastic, but a person who's super healthy.
And I know it doesn't just come from studying stoicism.
So coming up, Billy's revealing the smoothie that's the key to giving him an extra jump start in his day.
You will want to take this, steal it, and use it.
Stay with us.
- Every day. - Woo! - I'm back with the host of the brand new Extra, He's back on TV after three years away.
And he says drinking his Extra Green smoothie every morning is a kid getting through the day.
Did you discover this?
No, I asked a woman who is a plant-based nutritionist, and she said, keep it simple, and she gave me these ingredients, and I've been doing it every morning.
All right, so what do you got, you got apples?
So we got apples, green apple.
Green apple.
Important, it's green apple.
I guess not too sweet.
A Persian cucumber.
Not the regular, Persian.
And half an avocado.
And some spinach, ice water, you're done, okay?
This is, let me, is there more nutrition in the core?
There is.
Because what I do is I get rid of the core, but I should keep it?
Well, it's not as easy to eat, and it's not that much more nutrition, but there's nutrition in the seeds in the core.
But that's just fine.
That's what I would do.
So these guys come in like that.
Boom, boom, boom, boom, boom, boom, boom, boom.
Okay.
Duck, and then we get the cucumber going.
Let's get that in there.
Boom.
We need some, well, boom.
Spinach?
Spinach, nice big handful.
All right.
So now it's five minutes later.
I say boom.
Okay, boom.
Wait, wait, wait.
No, Doc, you're very, you just need to slow down.
Such a persnickety person.
Okay, there's the ice, and let's get a little agua here, okay?
You know, I'm not actually going to mix this.
We don't have 20 minutes.
There we go.
Okay, so then that would go ba-boom.
There we go, this way.
That's good enough.
That's good enough.
This is pretend, through the magic of television.
I like to do everything thoroughly.
Now what did you do?
You broke my blender.
This is...
This is what I'm talking about.
This is what I'm talking about.
And I just fixed it.
So, let's taste it, see if it's good.
Uh-huh.
Simple.
It tastes like life.
Right?
Exactly.
If you don't want to eat that little extra sugar kick, no.
This is the ground.
This is the earth coming up on you.
So I did a little homework on your extra green.
Little vodka?
Little vodka in there, just occasionally.
I listen to Billy.
On Fridays.
On Fridays.
You mentioned the cucumber, and you were persnickety about it.
Persian cucumbers have something called cucurbitessin, which means you actually get less burping.
Imagine burping.
Yes.
Now I've heard it.
That's not true.
You heard it right here.
It's an anti-burping thing?
Yes.
No, no.
Regular cucumbers make you burp.
And this is anti-burping.
Anti-burping.
There you have it.
Next time you walk on the set, you'll know that.
Wow.
But I have a little extra credit that I'm going to ship to you in L.A. This, my friend, is a little extra special ingredient.
It'll make an extra green.
It's algae.
Okay, so a fifth ingredient.
This is awesome.
Spirulina.
It comes in a powdered form.
The fresh form is the kind that I like.
Here, give it a taste.
Do I eat the whole thing?
Do I put it in there or do I eat it?
Well, you should just eat.
You know what?
Let's just eat it.
Are we up for eating this?
Yeah, let's eat this.
The Aztecs did this.
Put a little green.
Ready?
Three, two, one.
Oh, God.
Ha, ha.
Ha, ha.
It tastes like mud.
Ha, ha, ha, ha.
Here.
I say some in the towel for you.
It tastes like mud.
Don't spill mine.
No, I got some.
Oh, now I'm wearing it.
Now he's wearing it.
All right, this is him.
Okay, thank you, doctor.
Try the powdered version.
It has been an honor.
I am so proud of you.
I wish you the best of luck.
Now, he's speechless.
He's got the recipe for Billy's Extra Green Smoothie at drhaz.com.
Extra and airs weekdays throughout the country.
Check your local listings.
Are you sure?
Billy Bush, the best.
Be right back.
Today on The Dish On Us, it's Rilla Witted Chicken Dinner.
We're putting a new spin on everyone's weeknight meal.
From the bird to the side, you can't lose.
It's coming up.
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 wrong?
I'm trying to help.
Let's Dish!
Welcome to the Dish on Oz!
So Julia Chow famously said that the real taste of a great chef is perfectly roasted chicken.
By the looks and the smell of this, guess what?
You got Daphne, Vanessa, Gina, and Jamika all being great chefs today.
Daphne, welcome back from the tourney, ladies.
I'm so happy to be back.
Tell us, what have you been up to?
Before that, I want to hear what's on the menu, because I've got to go help a little bit here.
Tell us first.
I've been there while she's been recovering.
I thought I was the one who was scatterbrained today.
Winner, winner, chicken dinner.
If you couldn't tell, we've got chicken of all kinds coming up at the seams today.
From the main attraction, of course, to the sides, you can put all of your eggs in this basket, because we've got you covered.
We're making a side like our delicious creamed spinach with garlic and herb breadcrumbs.
We got the ultimate loaded mashed potatoes.
I'm excited about those.
And we, of course, are starting with the bird herself, a cheesy chicken roll-up dish that's soon to be your family's favorite.
All right, so I'm gonna get working on the potatoes, some of the side dishes.
You guys play amongst yourselves.
We'll do, we'll play nice.
So guys, this is like the first time I've gotten dressed in about eight weeks, which is exciting.
How are you doing?
I feel good, I feel really good, thank you.
So Gigi, our baby, she's eight weeks old this week.
So that explains this beautiful girl.
She looks like daddy.
She looks a lot like my dad.
But isn't it weird how little babies, their faces change all the time.
I feel like I look at her one day and she looks like my side of the family.
I look at her another day, she looks like my husband.
But I will say, our family, we have one recipe.
All my kids look exactly the same.
It's hilarious.
And I have to say, a lot of my girlfriends who are thinking about having more kids, they're like, how is four different than three or two?
I maintain, and you have four, so you can wait on this.
I have four, you caught up?
One to two was the hardest for me, because one, you're kind of just going with the flow and trying to figure it out.
You think you have it sorted, you think you're the expert, then you introduce two, and it's a whole The whole new ball game is like going to ten.
And then from that point on, it's been kind of like adding animals at the zoo.
It just gets a little louder and a little crazier.
Yeah, I heard an Irish saying, just throw the potato on the fire.
But this is my oldest.
This is Felina.
And I will say the cutest thing to me about this round of introducing new babies.
This is her nursing her doll.
She's like, I'm a mommy team.
She's getting ready.
I'm a mommy team.
And that maternal instinct has just come out in her in a way that never did with the other kids.
It's been really wonderful to see that I loved, with the first baby, I loved seeing my parents become grandparents, and I loved seeing my kids become even better older siblings as they grow the brood.
But enough about me, cause I want some chicken dinner.
I've been hungry, I've been waiting to see you all.
And yeah, let's shake a tail feather and start on these cheesiest chicken roll ups.
We are gonna make an assembly line.
Keep it easy for busy moms.
This is something that I'm really into right now.
Sheena, why don't you start us off?
What do we start with?
We're gonna start with some chicken breast.
Yes.
And I'm gonna tenderize.
And this is a good time to take out any frustration that you may have.
Watch out.
Tenderize.
This is where that dress I bought two weeks ago and doesn't fit today.
Flying chicken.
Go for it, girl.
And that's how you do it.
And I'm using the flat side of this tenderizer.
And I'm using the flat side, yes.
It looks beautiful.
Thank you.
All right, so I have one here that Gina's completely taken out all her aggression on.
Thank you.
Thank you, madam.
So now we have the flattened chicken breast, and then we're gonna start to layer it.
And we just start building flavors.
So I have here Dijon mustard.
Now, if you all do not have Dijon mustard in your pantry, you are missing your life because it adds tanginess, saltiness, a little spice.
And then we're gonna layer in, you can use your sliced deli ham.
We are using prosciutto.
Prosciutto.
Keeping a little fancy there.
I like it.
And then we come with the cheese, of course.
The mozzarella.
We're using Gruyere.
Gruyere.
You can use Swiss.
It gives you that nice little bite inside.
You see how it's all ready.
The flavors are coming alive, people.
Do you see this?
And then the gourmet gives it a little nutty.
I love that.
Yes, it does, it does.
And now here's a little trick to show you how to roll it up.
And this is something I do love.
Chicken breast, obviously, it's kind of lean.
It can dry out very easily.
Having that prosciutto and the cheese on the inside and then of course that flavor boost from the Dijon makes this a very tasty, flavorful dinner that's not gonna dry out for you.
Here's a great tip though.
Have your saran wrap underneath and use that to tuck and roll, okay?
So kind of like your sushi, you're tucking it there and then lift it back, keep going.
Give it a little tight squeeze again here, and here's the best part.
Keep your hands clean.
Once you're rolled up, continue sealing the package, and then give it a quick twist like this.
This is something that I'm relying on big time right now.
When you're gonna get your kitchen dirty, get your hands messy, make a bunch, pop that in the refrigerator overnight, and then you cook it up the next day.
You save yourself a bunch of time, and that actually works to seal it even better, so it really holds itself together when it does come time to cook.
And the flavors seep it.
Yes.
And the flavors all meld together.
I love that.
But we're not done.
Yes, brilliant.
Vanessa, what do we do from here to kill the lily?
So if you wanna get your hands dirty, like I'm about to do, you take it and you roll it in flour.
Step one.
Yum, yum, yum.
Then you roll it in egg.
You got that beautiful manicure.
Here we go.
And seasoned breadcrumbs.
And then you pop it on the pan here.
And this is that classic breading flour, eggs, breadcrumbs, February, if you're ever looking to remember.
And into the oven we get home.
Sing into the oven.
She's everywhere.
She's like.
Oh, my God.
Look at that.
Oh, she's got a speck in it.
Oh, yes!
I do, I do.
It's hot.
Yum, yum, yum!
I'm sorry.
Come back for one second.
Please look at this cheese oozing out.
I couldn't stay away.
I got the potatoes, by the way.
So we're going to save everything and put together a gorgeous meal all at the end of the show.
So stay tuned to have us taste it and make sure it's delicious.
When we come back, we're putting my hard work to use the ultimate loaded potatoes that are a perfect match to this chicken dish.
Mmm.
I like that one.
Awesome.
Thank you, too.
Take a look at this food spectrum.
If your mashed potatoes are too dry, too wet, overmixed, or lumpy.
Hey, see all those different kinds of mashed potatoes?
But if you wish they were perfect potatoes, well, you're going to want to pay attention because Vanessa Williams is about to show us her ultimate loaded mashed potatoes!
They're the perfect size for your chicken dinner.
Vanessa, dish the details.
Okay, these are the ultimate loaded mashed potatoes, and it's Thanksgiving time coming up, and this is my family's favorite.
I do it every year, and they're garlic mashed potatoes with truffle salt.
Easy breezy, but always, always good.
So we've cooked our potatoes over here.
Now, we're now ricing the potatoes, as you can see, Dr. Oz, there's ricing over there.
Yeah.
This is a fancy show, so we're ricing.
Normally, I cut them up and mash them myself.
I gotta tell you, they ask all the time, they're like, what's one kitchen?
Why ricing?
Well, why ricing, but what's one kitchen gadget you can't live without?
And this is one, this does get you those light, airy, perfectly smooth potatoes.
Right.
I have to say.
Yeah, it keeps the starch granules intact, apparently, that's the scientific, and they keep them light and airy.
Go on, Bill Nye.
Well, thank you very much.
Now, a good tip is using hot cream.
Now, I always thought it was cold cream and hot butter.
Flip it.
So use hot cream, and we're putting it in right here.
We got some more, uh, uh, uh.
And now we have cold butter.
Cold butter, yes.
Get it in.
Thank you.
Boom, boom, boom.
As you can see, I use my hands a lot.
So the melted butter is gonna melt inside, but it doesn't separate, and it makes it really, really delicious.
Yeah, because you don't want to see the butters separating on the top.
It's kind of floating.
Right.
Like an oil slick?
There you go.
That's why you use the cold butter to go in there.
Exactly.
Yummy, yummy, yummy.
Now also, now this is the regular garlic from a jar.
Okay.
The jar garlic.
Mince garlic?
Yeah.
Mince garlic and it's easy and it's already chopped up for you and your hands don't stink when you're making a zillion things.
Right.
You can smell that right there.
Is this the hot thing?
Oh, it just hit that hot butter.
Oh my goodness.
And then I found a great truffle salt when I was skiing in Breckenridge, Colorado and I use it on everything.
Popcorn, but this is my garlic mashed potatoes with truffle salt.
So good.
Oh my gosh.
Isn't that delicious?
That is a truffle punch in the mouth.
I love that.
In a good way.
We have to say, though, because people hear truffles, they're like, oh, it's gonna be expensive.
That jar of truffle salt carries you so far, you get $500 worth of truffle flavor for the price of a latte.
It's really, it goes a long way here.
Yum, yum, yum.
I definitely get it, too.
It's nice, hearty, delicious.
And then we've got our own mashed potato bar.
Wait, I gotta try it hot right like this, because I have to vouch for you all.
Do you want to, with cheese, try the truffle sauce.
Oh, it is intense.
And the garlic?
That little hint of garlic.
And it makes me really happy that you're like, I'm gonna make the whole thing from scratch, but you can still use the minced garlic from the jar.
Don't go crazy.
Very nice.
Exactly.
Don't worry you guys, this special formula that Vanessa just shared, we are of course going to share it on the dish on Oz's Instagram and on DrOz.com.
So now here's my question.
This tastes like comfort food to me, and of course it's perfect for the holidays coming up.
Is this the kind of thing you eat before a performance, or is there like some good luck food No.
I mean, I'm singing and dancing, so I keep it light.
Usually some soup or maybe some crackers and some dip or something.
But one time I was on the way to the theater, had a matinee, and driving in from Westchester to Manhattan, and there was a hot dog stand on the side of the road.
I said, oh, just pull over quick so I can just grab a hot dog.
Of course, my favorite was a sauerkraut and mustard.
Eat it.
Get dressed.
And at this time I'm doing Kiss of the Spider Woman, which is basically body suits, feathers.
Yes!
Oh, look at those pictures.
Yes!
Amazing.
And I was just gonna ask you what's your favorite role, because I still have the playbill from that movie.
Do you really?
That play?
Girl, your body was over.
I would not recommend having a hot dog before you get into a body suit.
Well, no hot dog.
What happened?
Well, the stomach started grumbling.
I was like, this is a bad idea.
There's a rumble in the jungle.
I made it to the show, but I'll never do it again.
There you go.
She's a lady.
Amazing.
I love it.
I love it.
I want to taste that.
So you make this whole cute bar.
I like this, too.
This is a nice thing at the holidays, too.
I'm done ricing the potatoes.
Where you come from?
I've been working the whole time.
You guys are talking about Broadway shows here.
Let me go for the good ones.
Try it.
Yeah, yeah, yeah.
There we go.
Look at you.
Oh.
No, that's good.
Listen, in honor of having a bona fide Broadway star making potatoes on the dish, I had an idea.
What if the leads of all these wonderful plays were played by potatoes?
Okay.
This is my top five list.
Are you ready?
Oh, boy.
What?
Top five list of Broadway shows.
Again, the leads are potatoes.
There's Phantom of the Totara.
See what I did there?
Okay, not your best work.
It's getting better.
It's getting better.
How to succeed in business without really frying.
That's it!
You're a good man, Hash Brown.
I love a good pun.
But these are my favorites.
Are you ready?
Wait for it.
Wait for it.
Oklahoma fry.
But the winner by far, you're all going to love this, Yamilton.
Eat your heart out, David Letterman.
Eat it out.
You guys are going to put the recipe for Vanessa's perfect loaded mashed potatoes on DrOz.com and DrOz.com slash the dish.
We're one step closer to our perfect chicken dinner, but we can't forget about those greens when we get back.
Jamika is making her cream spinach.
It is so indulgent.
You need to make it.
And she's dressed in green.
There you go.
There you go.
Yeah!
Inside the scariest house on the block.
I hear footsteps coming up behind me.
And what we uncover...
You feel chairs moving somewhere in the house?
...will shock you, au noir.
That's coming up tomorrow.
We're back with Dishadaz and winner winner chicken dinner.
That's what we're feasting all on, right?
So all that's left to do is to add a little bit of green stuff, which I love green.
I love the outfit in green, but I love the things that taste great that are green as well.
Jameka's whipping up some screamed spinach with garlic and herb breadcrumbs.
Dish the details.
I know you're all excited about leafy greens.
I bring the fun for you.
Okay.
So yes, we have to complete our meal with our vegetables.
So it's cream spinach.
You can see here, I've already started with a little milk and I created a roux and that's equal parts flour and butter.
So that kind of thickens things up.
And then to add just that extra oomph, I don't know, you look away.
What is that?
We've got to add a little cream cheese.
Come on, that's not a little cream cheese.
I'm looking at you.
Can I look?
Let me know.
You can look.
It's OK. It's OK. Breathe.
It's OK. And you can even do reduce fat cream cheese if that makes you feel better.
What that does, you don't have to do as much reducing down with your bechamel sauce or your cream sauce, because the cream cheese instantly thickens it up, gives it a lot of body and richness.
And you can even do flavored cream cheese if you like, too.
So little herbs and garlic in there.
Season it up just a bit.
And then we're doing the spinach.
You can even do frozen kale too, and you'll defrost it, let it drain out, squeeze out some of that liquid, because you don't want too much of the liquid in there, because then you're making cream spinach soup.
We don't want that.
Yeah, we don't want to do that.
So yes, we'll pour that in.
Thank you.
And once you mix that all together, this is how I like to finish the dish.
Because we just want to add a little bit of love to it.
This is grated nutmeg.
Fresh nutmeg, y'all.
Mmm.
When you put that in there, you kind of mix it all together.
It's just like a little kiss of flavor.
It just kind of brings everything alive.
It makes it warm and homey.
And everybody's like, oh, my God.
This is, like, so amazing.
And all it was was grated nutmeg, y'all.
That's all it was.
Yes.
So, yes, so you let all of that come together.
And this is what it looks like here.
Isn't that beautiful?
Beautiful.
And this is the only way my mom could get me to eat spinach, was to add lots of cream and everything to it.
So if you're like me, just add one right here.
It uses a dip, too.
You could.
You could.
Oh, you just blew the lid off.
You could.
Oh, my God.
And just for a little bit of texture, we're going to do it a little slow.
So you've got to bring that in slow with it.
What about your baby girl?
Will she eat the spinach?
My baby girl, no, she eats nothing.
My baby girl's the worst.
All she wants to do is eat plain rice and pizza.
So yes, I went to culinary school just to make plain white rice and pizza.
There you go, yes.
She's three.
She's three.
I hope she eats more.
What about Spanish on the pizza?
Ooh, spinach pizza.
If you hide the green, will she get into it, then?
You hide it.
That way she can't see it.
And you know, every time I think I'll smart her, she's gonna go in there and pick it all off, there'll be a pile of spinach.
She's not trying.
We're not gonna give up.
Yes.
I appreciate all...
If you have information, write in.
Tell me something, because I can't feed my baby.
She just won't eat anything.
But we can all feast on this.
Yeah, you're feeding us today.
Let's try this chicken dinner.
I've been getting after this roll-up, this cheesy chicken roll-up.
It's so good.
It's so good.
Oh, and it's just the right amount of, like, this is, you know, we got a cream of spinach, we got creamy mashed potatoes, we got cheesy chicken.
We are not skimping today.
Beautiful!
Come on!
Now, before we go.
This is like the perfect plate.
Yeah, but isn't it?
Isn't this called Winner Winner Chicken Dinner?
Don't you think we should have somebody win something?
Yes!
Yes!
Okay.
Everyone in the audience was given an egg on the way in.
One of them has little chickens inside, so I want you guys to get your egg and open them up.
Let's see who has the chickens.
Where's our winner?
Open up.
Open them up.
Who's got the chicken?
Who's got the chicken on the inside?
Who has the chicken?
Stand up.
Who has the chicken?
Who's the winner?
Where are they?
Open it up.
No, no, no.
No chickens.
Stand up.
Nobody has the chickens.
Are you kidding me?
Oh, I won.
No, I'm kidding.
Uh-oh.
There are no chickens?
Wait a minute.
Oh!
What?
Where is she?
Where is she?
We have a winner!
We are serving you to dinner at one of the best spots for chicken in New York, Le Coq Rico!
Congratulations!
It's delicious.
This restaurant is amazing.
They make a million different kinds of chicken.
You are going to love this.
Enjoy your chicken dinner.
And everybody else here needs to make this chicken dinner.
Yes, yes.
It's delicious.
The dish it is.
We'll be back next week with a new twist on the hot cheesy challenges that you all love.
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