All Episodes
Previous Next
Oct. 5, 2023 - Dr. Oz Podcast
42:43
Cooking Spray Explosions Caught on Tape! | Dr. Oz | S11 | Ep 73 | Full Episode
| Copy link to current segment

Time Text
Cooking spray explosions caught on tape.
We don't really know why these cans are exploding.
From the kitchen to the hospital.
Third degree burns, disfigurement, even blindness.
And a food investigation.
Less is more when it comes to barbecue sauce.
Which sauce is bringing the heat for the big game?
I like the hot!
This stuff is good.
Plus, it's our System 20 check-in.
Intermittent Fasting with Carson Daly, coming up next.
Are you ready for season 11?
Yeah!
Yeah!
Millions of Americans use these cooking sprays every day safely.
Right?
They put it on there.
Life goes on.
They're fast.
They're convenient.
I use them in my own kitchen.
But are you making big mistakes when using them?
These are third-degree burns for when a can of cooking spray exploded.
Looks bad, doesn't it?
Today, cooking spray explosions caught on tape.
Take a look at the videos that send shockwaves across this country.
*music*
*music* It's unbelievable.
Chef Danny Boone and food journalist Ali Rosen are here to help investigate what you need to know about using cooking spray.
So we just saw two videos of cooking spray explosions.
Ali, what happened?
I saw the one cook running under the barrier to get away from the fire.
Yeah, I mean, these videos that we're seeing happen in restaurant kitchens because they obviously have videos in those kitchens, but they've also happened in home kitchens.
What they're alleging with the restaurant kitchens is that they use these large cans that had a venting system underneath that people believe might have leaked, and those particular cans have now been taken off the market.
Not discontinued, but they're no longer making them.
The problem is that we don't really know why these cans are exploding.
There's propellant, there's food grade propellant in a lot of these cooking sprays.
So what we do know is that the injuries that they cause have been extensive.
Third degree burns, disfigurement, even blindness for one woman.
And now a lot of these victims are suing ConAgro, which is the maker of a lot of these cooking sprays, including PAM. So, chef, do you have these in your kitchen?
I have them right next to my stove right now.
I have to admit that.
Go home quickly.
Seriously, I'm going to have to call my sous chef and say, hey, pull it.
Because the crazy thing is, we use these every day.
We're so comfortable with them.
They're so easy to use.
They're great for portion control.
They spread the oil around nicely.
And the strangest thing, when I saw this video, is like, I can't even imagine...
That happening in my own kitchen, let alone my home, because what would you do?
But the cool thing is, is that basically it is preventable.
Because what we really all have to do is take it away from the heat source.
That's the biggest part of it.
So a med team called to find out about the safety and testing of these sprays.
They had a difficult time getting any more information than was already listed on the label itself.
Conagra, who makes the PAM cooking sprays, said in part in an article, when PAM is used correctly, as instructed, it is 100% safe and effective product.
All pan cooking sprays include large clear instructions, warnings and cautions of both the front and the back of the packaging.
We looked at a variety of cooking sprays in the market, and you know what?
They're right.
Everything from the standard kind to olive oil, the cooking oil sprays, they all have warning labels right on the bottle, right?
There it is, an example.
They alert consumers to use them responsibly.
They warn that they're flammable, should not be left on a stove or near a heat source, tell you not to spray near a flame, not to store it above 100 degrees, 120 degrees anyway.
It clearly states that all in the contents, right?
It says it's flammable.
So, you know, this is not just about the oil, Chef.
Explain to us how this even comes about because when I first heard I thought, well, yeah, you take olive oil and pour it on a fire, maybe something bad will happen.
Well, let's think about it.
It's not rocket science.
We're looking at a vessel here that has basically been compressed and what we've got in here is very interesting.
So we've got, first thing is we've got high temp oils.
We've got olive oil, extra virgin olive oil, canola oil, palm oil, coconut oil, and then lectithin, excuse me.
So you wouldn't have them all, but you have one or two of these or mixes?
One or two of those in the mixing.
And then what you have is everything has to have a propellant because you've got to get the spray out, okay?
So we have propane, butane and isobutane.
All of those basically food safe chemicals or propellants will basically push the oil out onto the pan.
Okay, so a combination of these things is in one of your cooking pans.
Okay, let's break down the biggest mistakes you could be making when using spray, cooking spray.
So, first off, spraying near an open flame.
How many of you right now, please put your hands up, right?
Spray right into the hot pan as it's on the stove.
Put your hands up.
I'd say it's about a quarter of the audience.
I thought it would be even more because I'd do that.
Why would I bother, right?
Yeah.
So, let's talk about the right way of using cooking sprays so they're not going to burn yet.
Chef, explain, first of all, where you should be spraying.
Okay, so the first thing is we want to be aiming at the center of the pan, okay?
That's where you want to be.
But the most important thing is you're going to remove it away from the heat source, okay?
We're going to do this cold, in a cold pan.
We take it, we spray in the center, and then...
You place it onto the stove, and then you turn it on.
Okay?
That's the most simple way of doing it, and it's the safest way of doing it.
Yeah, it's very conservative.
I'll come back to that again, how much you spray there.
Next mistake is storing the can too close to the heat source.
We received several disturbing images.
These are from a viewer who filed a lawsuit, actually, against Conagra after a can of cooking spray exploded in her kitchen.
Take a look at these.
These are all her images.
She alleges that she had burns to her face, neck, chest, abdomen, and both her arms as well as scarring in her lungs.
And she told us that she stored a cooking spray on a cart near the stove.
I know a bunch of people like to store the cooking ingredients close to the stove, like my producer Francis, who made this segment, actually.
This is a picture from his kitchen.
Look, even Francis was doing this wrong.
But look where it is.
It's right above his fan, okay?
His extractor fan.
And where does heat go?
It rises.
Yes.
And that is exactly the wrong place to place it.
Are we all clear on this, guys?
It's pretty straightforward.
Put it far enough away that even a 400-degree oven in a professional kitchen won't blow up.
All right.
Now, there's another shocker about cooking sprays.
It has nothing to do with explosions.
It might blow your mind anyway.
It has to do with the health benefits.
So a lot of these sprays say there are zero calories.
Zero calories, right?
Zero grams of fat.
But there is fat in there.
We know that.
So what's the real deal?
What are they spraying if there's no calories in it?
Well, the FDA are very clever here.
They basically explain to us that zero calories is really around 0.5 grams, okay?
That's what they're saying.
You can round down to zero.
Round down to zero, okay?
But what does that mean when you actually spray?
Well, that's actually a third of a second, okay?
And how many of us just go, done, okay?
We're actually placing more than that.
Generally, it's over a teaspoon of oil that we place into the pan.
Well, what's a third of a second?
Can you give us an idea?
Well, why don't we have a competition about it and show you, okay?
So what I've got here is a stopwatch, okay?
I have two ready contestants.
We have two sprays, we have two pans.
And literally, I just want you to spray into the pan, and remember, into the center of the pan.
All right, so you do a third of a second.
I'm gonna spray what I would normally spray.
Oh, okay.
We're gonna do, ready?
One, two, three.
That's it.
I'm in.
Well, first of all, there's no...
A third of a second is nothing.
Was that really a third of a second?
That was really a third of a second.
I mean, come on, it's nothing.
I followed instructions, you know.
Yeah, but what you're doing here, you see, is why we only need one dab of the spray is because if you do it in the center, the heat then disperses the oil and it will naturally just cover the surface area because basically as it melts like an ice cube in heat, it will just drizzle out.
Well, I do some homework on this because I don't think I'm the only one doing this.
The average person out there, my meds team looking into this, sprays for two seconds.
That's what I just did right there.
And if you do that, you're getting about 30 calories per serving, which adds up.
You're putting 30 calories more into the dish than you originally had planned on it because it's not zero.
However, the good news still is that it's less than what you would get if you put regular cookie oil in there, which is more like 120 calories.
So the most efficient thing, spray the middle.
Simple and easy.
And let the pan and the heat do the work.
God bless you both.
Thanks for great advice.
We're going to put our cooking spray guide online, and I'll be right back with last more.
Up next is the big question confusing cooks all across America.
Oil, butter, or cooking spray?
We're going to reveal which one you should be using for every dish.
February on Oz, Dog the Bounty Hunter.
The new woman in his life is here.
And dogs surprising everyone.
Moon Angel, will you marry me?
Joey Buttafuko, his tragic childhood that will shock you.
Jessica Simpson doesn't hold back, revealing her crippling inner struggles.
Plus, will Mark Wahlberg and Oz finally settle their online rivalry?
We'll come with Dr. Oz.
All more nods.
Oh, oh, oh, oh.
I tried cooking an egg with cooking spray, and this is what happened.
I found the most amazing recipe for sautéed cauliflower and butter.
The only issue is, see?
It browns too soon.
I mean, look at all of these dark spots.
I thought it would be a great idea to use olive oil to coat my baking pan, my cake mold pan here.
Great idea.
I got it.
Dr. Haas, I need your help.
Thank you.
It's the kitchen confusion causing dish disasters all over America.
Cooking sprays, butters, and oils.
Which one should we be using for what?
Today we're breaking it all down with a no-mess, no-stress guide to cooking your favorite foods.
Joining me is Chef Jordan Andino, an expert at this.
Why is there so much confusion over the oils and the butters and the sprays?
I can't keep them straight.
You know what, there's a huge amount of selection that we see all over the markets, and honestly, there's a right oil for whatever you're cooking.
So each dish needs a different type of oil, a different type of fattening element that'll help things not stick, help things add flavor, help things cook.
So there's the right answer, but we took an online survey to find out which of the foods you were most confused about.
No one really knew what to do, so I wasn't alone.
The number one food you were confused about was eggs.
Now Jenny's here, we saw her plea for help as her egg was hanging on for dear life in that pan.
All right, so Chef Jordan, you recommend something very specific for eggs.
Yeah, when you're talking eggs, you definitely want to have some sort of virgin olive oil, or just olive oil in general, because it adds, it has like a good medium heat point that it won't burn beyond that, but also it imparts amazing flavor.
And as you can hear, we have a hot pan.
We're gonna quickly just, yep, we're gonna quickly crack the egg, and you're gonna notice It's going to start getting white, but what you really want to do is you want to get a nice kind of fryer on the outside, and this will help it not stick, not add too many calories, but also impart great flavor without burning it at the same time.
So no calories.
Well, not no calories, but definitely a lot less calories.
And I mean, also the nonstick pan also helps as well.
Yeah, the nonstick's a big issue here.
Yeah.
Because then you don't have to put a, you know, it's not a soup of oil you're putting in there.
Yeah, like I definitely get why you, you know, you like with the spray and like how much, but what you need is olive oil, nonstick pan, those are definitely good keys.
Yay!
Easy.
Easy.
For the number one problem in America.
All right, next up.
What about butter, oil, or spray when sautéing vegetables?
So, Adrienne, you like putting butter on your veggies, and you were disappointed, I saw.
Oh, big time.
So, Chef Jordan, what would you do?
So, best way to cook and sauté vegetables, here's the thing.
Sauté means super high heat, and that's what it means.
It means cook on high heat.
So, in this case, you want to start vegetables with any sort of oil.
You can use olive oil, vegetable oil, canola oil, corn oil, whatever, what have you.
Soy oil.
But, once you start getting that nice brown color, we got to add the butter.
Butter's flavor, right?
You know, you've got to give me the butter.
So in that case, you saute it, get a nice brown, and you add maybe, like, a tablespoon of butter, like, straight into it.
And then what you're gonna do is you'll stir that in, and now that butter's gonna melt, coat the vegetables, give it that amazing flavor without burning the actual proteins that are in the actual way.
So you're not actually cooking with the butter.
You're more melting the butter and coating it, the cooking, you're gonna start with oil.
What do you think about that?
Awesome.
Awesome.
That way I don't have to give up my butter.
Yeah.
Butter's there.
The butter's gonna stand.
Next up, butter, oil, or spray when you're greasing a baking pan.
This, we just saw a little video, is a calming complaint.
It is, it is.
Here's the answer.
When you're baking, use spray.
It gives you a nice, even coating, as you can see right here.
And the thing is, it's not going to pool anywhere, which means you're not going to get weird pockets of, like, excess oil, fat oil, or anything.
So here, you got to just get a nice, even spray, make sure that nothing actually sticks.
You're going to put a plate on something.
This cake, you actually did that.
Yeah, so for here, we just sprayed it.
Very simple, nice and quick.
You baked it like that, you're gonna put it upside down, and you're gonna notice how easily it just comes right off.
Like, I didn't even have to hit the top.
Oh my goodness.
It's gorgeous.
See, right there.
It is even, as you say.
It's even, and there's no excess pulls of fat anywhere on the bottom of the cake.
So when it comes to butter, oil, or spray, you just walk us through three examples.
There is a basic rule, a formula, that can help us understand how to make the right decision.
Break it down for America.
Okay, pretty simple.
All you have to think of is, if you're using butter, you want to go low and slow.
If you're going to use any sort of oil, medium to high heat, that's when you use actual liquid oil.
And then if you're looking to bake, go with a spray.
Rick, you know, we're gonna put that formula, that guide for you online so you can check it out.
Share it with your friends.
Chef Jordan, wonderful advice.
Thank you very much.
Thanks for having me.
Made it easy.
Be right back.
Did this daycare worker confess to a murder she couldn't have committed?
This is medical evidence that she couldn't have been involved with this death.
That's coming up tomorrow.
Everybody, the big game is coming this weekend, right?
And we're getting a little saucy.
We're cranking up the heat while we're at it.
That's because we're investigating your favorite sauces for the Super Bowl.
We got barbecue sauce here, right?
And then there's ketchup.
And don't forget, of course, the hot sauce.
It's all there.
And here to help break it down, the most popular styles of barbecue sauce out there, is former NFL cornerback.
Here he is, author of Game Day Eats, Eddie Jackson.
And we have food journalist Allie Rosen.
Allie, let me see you catch this.
Ready?
Catch it, catch it.
She could have done that.
Nice hands, by the way.
You're supposed to block that ball.
You have to touch the back.
Eddie played football, as you all know, for years in the NFL. He runs a food truck park.
He's become a big time celebrity chef in part because of that.
And you're known for coining the phrase, home gate.
Not tailgate.
No.
Home gate.
What's that about?
Home gate.
So basically it's taking all the fun and excitement of tailgating and bringing it in home.
Because when the game starts, usually you go into the game.
Why not have fun at home?
So it allows you the opportunity to elevate different things like sauces and taking like, you know, your traditional brats and cheeseburgers and take it to the next level.
So whether you like it or not, right, you got tangy, you got sweet, you got full of heat.
Yeah.
The first and most versatile Super Bowl sauce, of course, is barbecue sauce.
Y'all love barbecue sauce?
Yes.
When it comes to store-bought barbecue sauces, you've got lots of pitfalls out there, more than a pit boss would offer.
Ali, walk us through the options.
Yeah, so, I mean, unfortunately, there's no healthy barbecue sauce.
So, when you think of a barbecue sauce, the main ingredients are tomato and vinegar.
You'll always find that.
But then, it's really where the sugars come in.
There's always sugar, so, you know, less is more when it comes to barbecue sauce.
Let's go through some of the most popular things.
She's got good hands up there.
Good hands.
Catch that up there.
Catch that up there.
I knew she'd get that.
Come on, Eddie.
One of the most popular styles of barbecue sauce.
There are so many options out there.
So many different options, all right?
So we start off here with Alabama white sauce, right?
Which obviously comes from Alabama.
A lot of people haven't heard of it, but it's started by Big Bob Gibson down in Alabama.
And it's traditionally served with It's like a grilled or smoked chicken, right?
And we go into Texas, which is where I'm from, which is gonna be more of a kind of a tomato sauce base.
Lots of black pepper action going on inside of there.
And then we get into the Carolinas, which I absolutely love.
Lots of mustard, lots of vinegar.
So then we go into the St. Louis, right?
You can actually see a lot of that sugar inside of there.
So it's gonna be a little bit more sweet.
We get into the Lexington.
You can actually see it.
It's nice and syrupy in there.
So it's a lot of vinegar action going on in there.
All right, so joining us for Super Bowl, Dr. Rao's Super Bowl tailgate party is my go-to test, Renata.
Hi Renata over there.
Hey!
All right, she's got two members of my Bite Club, Carla and Ro, with her as well.
They have the laborious job of tasting every sauce from today's segment.
All right, Brian, if you've tasted every one of these barbecue sauces that we just walked through, what do you think about them?
What's your favorite?
Okay, so for me, Now, Dr. Oz, you know I love a sauce, okay?
Everything I eat must have a sauce, okay?
You are saucy.
And so, hello, and I am saucy.
All right?
I like the Alabama white!
Yeah, I like the Alabama white.
It has a nice smokiness to it.
I love the vinegar element.
I like the hot!
Now that, of course, Ronaldo told me about it, I'm sort of interested about this.
How do you make Alabama hot?
What makes it what it is?
So, yeah, the Alabama white sauce is basically a mayo-based sauce, right?
So we go down with a little bit of mayo.
So we have a little something to counterbalance that sweetness.
So I have a little bit of horseradish, right?
We have a little bit of whole grain mustard as well.
So lots of black pepper go down here.
Yeah, salt and sugar, some garlic powder with a little bit of that cayenne pepper, right?
Lemon juice and we also have the apple cider vinegar.
Is that the right amount to put on?
You can put on as much as you want with that.
Ha!
I got a little extra horse lash of mine.
You cannot put on as much as you want.
Maybe not that much, Doctor.
You can put it on the right amount.
What are you doing to me?
It took me out as a technical foul on you.
15 yards for clipping.
All right.
Next, we're investigating ketchup.
Have you ever wondered the scientific reason why we all love ketchup so much?
Y'all thinking about that?
Is there anybody who doesn't love ketchup, right?
There's actually a medical reason for it.
Take a look.
Ketchup is more than a condiment.
It's a love story.
Guess what?
There could be a scientific reason why we love it so much.
When you take a bite with a dab of ketchup, it hits your tongue and is thought to light up our four primal taste receptors.
Sweet, sour, salty, and bitter.
Then things get a little saucy when some say ketchup hits the fifth taste sensation, umami.
With a big kiss.
With a courtship like this, it's no wonder why so many of us are in love with ketchup.
I love that.
It's like a princess walking through with their ketchup, right?
We consume, listen carefully, 10 billion ounces of ketchup a year.
And for the first time in decades, there has been a change in the ketchup aisle that has changed my mind.
What is it?
So the first thing is, We have organic ketchups.
And a lot of those come with less sugar as well.
So this one's made with honey.
This one has hidden vegetables.
So they're a little bit healthier.
Hidden vegetables.
Hidden vegetables.
Diabolical.
I know.
You can do it to your kids.
And then there's also a lot of reduced sugar.
You know, there's using real cane sugar or just less sugar.
But the thing to keep in mind is reduced sugar is still sugar.
So ketchup is never going to be a health food.
All right, Bite Club, break it down for us.
What do you guys think?
All right, what we got for the ketchup?
You got ketchup, real cane sugar.
I like the organic ketchup with honey.
It's really good.
Okay.
It's sweet, savory, tangy, and it's organic, so it makes me feel like I'm doing something nice.
You're a happy customer.
You go.
Okay.
And we're not the ones that are real cane sugar.
I want the real cane sugar.
I know you don't want me to have the real cane sugar, Dr. Oz, but I need this in my life, okay?
With those glasses, I'm not arguing.
I'm not arguing.
All right, up next, we're gonna turn the heat up a little bit more for the Super Bowl staple, which is hot sauce.
Eddie, walk us through the different kinds of hot sauce on the market here.
All right, so Louisiana hot sauce, right?
Usually made with peppers and vinegar, red pepper and vinegar, right?
This is probably the most classic hot sauce that is out there.
So typically what you'll find when you wanna add a little heat to something like say gumbo or just like eggs or things like that.
This is the type of hot sauce that you would normally go for and this is my favorite.
So picante, right?
This is a Mexican style hot sauce which is huge in Texas, right?
And finally there's sriracha.
And then finally sriracha.
Everybody loves sriracha, right?
It got big!
Yeah, so red peppers, some vinegar action going on here, but the real kicker for sriracha, which is why everybody loves it, is the garlic in there.
Lots of garlic action going on, which amps up the flavor.
And this is probably one of the most popular hot sauces that's out there.
But you brought something special.
As you say, he's got the next big thing.
It's his pick.
It's even bigger than sriracha.
What is it?
So the next big thing is gonna be harissa, right?
So harissa is like that hidden gem, right?
Lots of flavor from the North African region, right?
So it has a lot of fragrant spices going on.
So you have cumin, coriander, things like that that really are aromatic.
Garlic as well, which is that flavor enhancer.
But this is gonna be the next big thing because you can add it to anything, say like ketchup.
Will I tell you what else it doesn't have?
Sugar.
Yes.
Sugar.
That means you can work for System 20 and a lot of diets out there, low carb keto diets.
All right, we're not at the Bike Club.
What do you guys, you guys tailgating over there.
What is your favorite hot sauce?
Is that what your favorite was?
Yes.
It's not that spicy, it's vinegar-like, and you're not gonna be on fire and right away reaching out for the water bottle.
And the harissa that'll work for you?
I like the harissa, yeah.
And I know you probably would like that one because it doesn't have the sugar in it.
I like those flavors anyway.
And it's very flavorful.
It doesn't just burn your mouth out.
It's very flavorful.
I feel strong already, guys.
Here's my jersey, Ozzy Lemon.
All right, see if my audience didn't get to taste all these sauces, I think we ought to help the audience out.
How about we give them a recipe out of your book?
Just one page.
A recipe?
How about we just give them the whole book?
You want the whole book?
All right, you're all going home with a copy of Eddie's book, Game Days.
We'll be right back.
Outrageous signs from the other side.
I looked down at my feet.
I couldn't breathe.
I was completely blown away.
Oh my god, that's a sign.
You have to put this flower into your wedding bouquet.
All nuance.
That's coming up on Wednesday.
The number one consumed dressing in America is, other than ranch dressing.
You all knew that, didn't you?
Everyone loves it.
Its popularity has transcended beyond just salads.
We put it on pizzas and chicken wings and chips and popcorn and veggies and everything, right?
This ranch dressing craze is missing just one thing, my friends, and that's Dr. Oz approval.
Could it happen today?
I want you to meet Jessica.
She's a self-proclaimed ranch dressing addict.
She's here to plead her case as to why ranch dressing should be approved.
Why are you obsessed with ranch dressing and why should I consider giving it approval?
Well, it goes well on everything, Dr. Oz.
It goes well with pizza, chicken.
I use it on everything.
And I am just looking for a healthy solution and what you're gonna approve.
Well, in order to give it approval, I've gotta know what's in it.
Okay.
Most people don't know what's in it, so I'm gonna go to an expert.
Jessica, stay tuned for this.
In order to approve this ranch dressing, I've asked Allie Rosen to join us.
So, what's in this bottle when you get store-bought dressing?
Yeah, so, you know, there's a lot of things that you would expect to see here, right?
There's, you know, the buttermilk, which is a really important piece of it.
There's the egg yolk, and then there's a lot of the spices, you know, the mustard, the dried garlic, the dried onion.
Great.
That's all what you should see.
The problem comes when you have all these additives.
Is there a healthy hack when it comes to buying store-bought branch dressing?
Yes, there is.
You will like this because we have one of your favorite ingredients.
So you can buy the packets.
There's obviously still some things in the packets, but you can also add Greek yogurt instead of that mayonnaise and milk, and it will reduce your caloric intake by 75%.
All right, I have one more surprise for everybody.
My next guest is a social media influencer who we've challenged numerous times to make meals for us.
She's here for the first time ever joining me live in the studio.
Please welcome Krista Benson from Physical Kitchenist.
On social media, she makes quick and easy meals, chocolate bars.
You made for us jackfruit.
I'd never heard of it before.
You made jackfruit sliders, which were fantastic.
Tastes like meat, but they weren't.
Tricky, yes.
But you've got a little hack for us for a homemade ranch dressing that you say will be ours approved.
It is so easy to make a healthier homemade version at home, Dr. Oz.
It's just three main elements.
You have your dairy, dried herbs, and then a citrus component or anything like distilled vinegar will work.
You're just gonna combine all the ingredients and you're gonna mix them all together here.
What do you think?
Trissa, this is really good.
Mm-hmm, there you go.
Mm-hmm, mm-hmm.
These are the kind of things, because they don't take much time.
Right.
And because you can make them reproducibly that moms, families can do over the family.
This is, I think, the key to health.
You can watch the big game and feel better about yourself, not worse the next day.
Exactly.
It doesn't have to be hard or complicated.
It can be really easy.
This keeps in the refrigerator for about a week, and it's also keto friendly.
Well, I'm about to give my prediction.
Not the game prediction, the ranch salad prediction, right?
What's the prediction?
If you use it for salads, if you're using it for veggies, to get your kids to eat more of them, it's something that I can approve, so go out and make it!
We'll be right back.
There.
Woo!
Up next, my good friend, today's show co-host Carson Daly is here.
He's opening up about something he's been struggling with behind the scenes, his mental health.
Plus, if you're a coffee lover like Carson...
Well, I'm freaking out because I don't know how much coffee I can have before the Today Show.
I get up very early.
I'm paranoid about it.
Can I have cream?
Can I not?
I need a lot of answers, Dr. Oz.
And it's intermittent and faster.
We did an experiment to answer his question and yours.
You won't want to miss it.
You know Carson Daly as one of the hosts of the Today Show and The Voice.
But now he's using his voice to talk about something very personal to him.
A struggle he suffered behind the scenes.
His mental health.
Plus, for everyone who's curious about intermittent fasting, Carson actually inspired an experiment, and today we reveal the results.
Please welcome my good friend, today's show host, Carson Daly.
How are you?
God, I love being with you.
Where do you want me?
Take the hot seat.
Everybody, what's happening?
They are so excited to have you here.
Very excited to be here.
Thank you.
I see Dr. Oz at the Today Show literally every day.
And then you hear you do this show every day.
I do.
There is no way you're a real doctor.
You are as much of a doctor as Dr. Dre is a doctor.
Dr. Dre.
He's actually very good with a scalpel.
I'm sure he is.
Thank you for having me.
I'm so honored you're here.
First of all, good news.
Fourth baby.
Little girl.
Congratulations.
Thank you.
My wife is expecting.
Thank you.
Baby number four.
Oh, there's Siri.
There she is.
Yeah, we have three other children all over the age of 10. So what has surprised you the most positively about being a father?
All of it.
It's the greatest thing I do all day every day is think about how I can be a better dad.
And our business, all the lights and all the TV is just a big backseat to the experiences I have with my kids.
It's the best job in the world.
Well, let's dive into how you do that, because one of the biggest challenges, I think, of parenting is taking your life experience and translating it so your kids don't make the same mistakes you made.
Sure.
Or at least they learn from your mistakes, too.
You describe yourself as a worried, wart kid.
Yeah.
What was your life back then?
What made you worried?
I don't know.
You know, I have general anxiety disorder, which I know now, because I've done a lot of research on it, and I've gone to therapy myself.
It's something that I manage, and it's something I'm very vocal about, and proudly so, because there's another side of anxiety with the stigma on it that I consider to be a superpower In a lot of ways.
I'm very, when I eat good food, when I hear great music, when I see a vibrant sunset, I'm hardwired a certain way.
It's nervous on one side and can be uncomfortable at times, but on the other spectrum of it, it elicits an incredible inner beauty and I feel intensely.
And so I wouldn't trade it for the world.
So you recently tweeted this, fun fact, I assumed recent weight gain was a side effect from an anti-anxiety drug I started.
Turns out it's just working.
The calmer, happier me is in a better mood and appetite increases.
Yeah.
Facts.
Facts.
When did you start taking the anti-anxiety match?
So I fought taking anything.
I had anxiety for a long time.
I didn't realize what I had it.
I didn't realize what was going on with me.
I thought I was kind of going crazy.
My heart would start to race.
And what I struggle with, I was inspired by Kevin Love, the basketball player.
Yes.
DeMar DeRozan, another basketball player.
Two guys that I idolized were very candid about their mental health.
I went on the Today Show and did a whole piece on kind of what my experience has been.
Important piece.
Iconic.
And it's like when I walk down the street, as soon as that piece is over, people are like, oh my god, it's like Fight Club.
It's like, me too, I have this thing, and I don't know what it is, and thank you for talking about it.
And I didn't realize that no one talks anymore about these things, and so I have no problem talking about it.
Would you be Carson Daly if you did not have generalized anxiety disorder?
No, but back to the meds for a second.
I went to cognitive behavioral therapy, which I loved.
It taught me the model of anxiety.
I understand it now.
And I feel like if I was having a mild panic attack now, and this has happened on talk shows, It's happened to me on The Voice.
Have you ever seen me do The Voice?
I do it live every Monday and Tuesday night when we're live.
I always watch you do it in The Voice.
Thank God.
The kids have it on, even if I don't want to.
There's times when you see me and it's like, oh, look at this guy on TV. He's hosting this big show where my hands are in my suit pockets and I'm clutching onto my skin.
I'm in gripping.
Like anxiety or panic.
I'm like literally holding on for dear life.
I had no idea.
Waiting for just a moment to kind of pass and then I'm fine.
And so once you kind of understand what's happening with yourself, it becomes something that's highly manageable and it's not a problem.
And I ended up finding a drug that after years and years and years of thinking, well, if you take a drug, you're crazy, right?
I mean, that's my own health practitioner.
She, like, shut the door and was like, you know, I wouldn't tell anybody you're on this.
They're gonna think you're crazy.
And I thought that's really where the stigma is starting.
It's starting, like, in closed doors within the medical community.
I have no problem that I have to wake up and take a Alexa Pro and I go about my day.
It's what I need to do to be a better, you know, father, husband, a better person for myself, better citizen of the world.
I feel great.
Like, good for me.
Exactly good for you.
Now you know why I love the man!
Right.
My neighbor might have another issue.
And a lot of people are masking.
They're hiding.
There's a lot of...
Your neighbor does have another issue.
It's different from yours.
God bless him.
And God bless him.
So, going back to your original MTV days, we play a little game called Rock or Roll.
Oh, it's so original.
So original.
So unheard of.
Let's do it.
All right, but it's a little different.
We're going to use this to apply the filter of rock and roll to the stresses you feel in your life.
Which ones are the ones that really rock your world, and which ones are the ones that you can roll with pretty easily?
Okay.
Fair enough?
And they can go into detail if you want.
You don't have to.
All right, sitting in bumper-to-bumper traffic, or for you, probably walking through Times Square.
Um...
I mean, I'm in L.A. half the year, in New York half the year.
I roll with traffic, because it's...
It's inevitable in my life.
I'm in traffic every day, so I roll with traffic.
That's a rocker for me.
Thank you.
Well, thank you.
How about calling customer service and being put on hold?
Oh, that rocks my world.
I'm like, I've turned into my father.
I'm like, can't I just get a human?
There's no...
It drives me crazy.
And how about work drama?
You have very energetic collaborators at the Today Show.
Yeah.
I love my...
I love...
The people we work with today.
I mean, honestly, if the cameras were off, I would say it.
I lost my parents, tragically, actually, two years ago.
And that was really, really hard.
How did you get past that?
How do you add that to the other baggage we all carry?
Faith got me through it.
Although, at the time, I was cursing God because I felt like he just took an eraser to both my parents.
And I was really mad.
But there is that old, like, footsteps poem, you know?
You don't have to be Christian.
It's like a Hallmark thing at this point.
Everybody knows the footprints.
There's two steps, two sets, and there's one.
Share it.
Well, I don't have to go through the whole thing, but the idea is that there was two sets of footprints, and the idea is that you're walking with God, and all of a sudden there's only one set of footprints, and you're like, God, you left me.
Where did you go?
You left me.
And he was like, what do you mean?
That was me.
I was carrying you.
And that's what I realized happened for me.
As mad as I was at God, the one set of footprints was very much...
His, you know, sandals, I guess.
God bless you.
Yeah, thanks.
Up next, the results of our intermittent fasting experiment.
It was a big one.
Yeah.
I made myself a guinea pig to find out of Carson's morning coffee.
He's so greedy about it.
We'll get in the way of his fast.
It's all I have.
Stay with us.
It's all I have.
That rocks me when I have to not have to.
February on Oz.
Dog the Bounty Hunter.
The new woman in his life is here.
Plus, will Mark Wahlberg and Oz finally settle their online rivalry?
All born out.
New research on intermittent fasting has been shown the profound benefits from weight loss to longevity, focus, even improved mood.
Intermittent fasting means shutting down your eating, ideally for 16 hours, but you can start for less if you need to, and it's getting a lot of buzz.
In fact, today's show hosts, Savannah Guthrie and Carson Daly, are trying it, and they had some questions recently.
A closer look at the latest diet craze to sweep the nation called intermittent fasting.
And I'm on a 16-hour fast in an 8-hour window of eating.
So I eat from noon until 8. That's my window.
You asked me a very important question, which I think we'll get to with Hoda, which is about whether you can cheat in the time you're supposed to be fasting.
Oh, yeah.
Well, can you?
I mean, like, could I have...
I like to put half and half in my coffee.
Does that break the fast?
So I decided to do an experiment with my med students to see if adding cream to coffee breaks your fast.
Last time I ate was about 8.30, so like 11 and a half hours.
81?
What's the last time you ate?
Probably around 8 last night.
We'll give you those results today.
We are learning.
It's amazing.
Actual data here.
So after the show, the Today Show, I got some texts from Carson and Savannah.
They're never satisfied.
Would you be willing to do a dramatic read for me?
Sure, it's true.
I mean, the coffee in the morning for both Savannah is a huge part.
We both get up at the crack of dawn.
It's the one thing we really need in our life, and now you're telling us we have to cut it out and just drink black coffee.
So we did write you.
I actually texted you.
I wrote, one tablespoon of cream doesn't cut it.
My Starbucks is still black, FYI. Meaning the cream did nothing.
It didn't dissolve.
It offered me nothing.
Savannah then texted.
I think I was sitting next to her.
I'm not going to do it.
I can't.
Sorry, Doc.
I need my cream off.
And then I wrote, I won't consume a thing until noon today.
If a little bit of cream derails this, then this is stupid.
Sorry, Doc.
It's happening now.
And that's what happens in the morning.
I mean, this whole intermittent fasting is...
Thank you.
Well done.
Thank you.
Thank you very much.
Dramatic reads in my future.
So what is the deal?
Let me just tell you where I'm at now.
Okay.
Now when I go to Starbucks, I get just a very small amount of coffee and I fill a tablespoon of half and half is under 20 calories.
And so I've been under the idea that under 20, 30 calories doesn't stop that ketosis process or that fast.
So there's some things you can know in life and there's some things you'll never know.
This is something you can know.
We did a little experiment.
Come on up here.
Dying to know the results.
So since both you and Savannah wanted to know this, we actually figured out a way of exploring whether a splash of cream, not this whole jug here, but a little splash of cream in your coffee would actually work.
Would it ruin your fast or does it act as a crutch to get you there?
That was the thought.
So we had our medical unit fast for 16 hours.
We put two tablespoons of cream in there, because we wanted to explore whether what the average person does works.
What you're doing is even smarter.
But let's just say you took the two tablespoons and put it in your coffee.
Oh, I will tomorrow, okay.
Okay.
Then we tested the blood sugar 30 minutes and an hour after we consumed the coffee.
Okay.
So that's probably what's happening to you.
And here we are, right?
Initially, we had a blood sugar that was relatively low.
We spiked up a little bit, but 30 minutes out.
But look what happens an hour later.
It starts to dissipate.
Go on.
So by the time you're done after an hour, there's no problem anymore.
So I actually think If you do this, it'll hack of yours.
You can go a couple more hours to intermittent fasting, and it works!
It'll go down.
It'll go back down again.
It does go back down.
So, I think coffee plus two tablespoons or less of cream in the morning, it'll take you there.
Boom!
Thank you.
That's big.
They happy.
That's great.
Thank you, Dr. Oz.
Before I toast you away, I need your advice.
We gotta tell Savannah.
We gotta text Savannah.
We'll text right now.
I'll text Savannah.
She'll be thrilled.
You can do a dramatic read of your text to Savannah.
Yes, I will.
So, I'm having this conflict.
With Mark Wahlberg.
Yeah.
And he's mad because I'm talking about skipping breakfast and he clapped back saying that I'm wrong.
Yeah.
So this is haunting me.
Yeah.
It's coming at me like a tsunami.
What should I do?
You should run for your life.
Run.
Have you seen Mark Wahlberg?
He wakes up at 2 a.m.
and works out for six straight hours with like strangers off the street who just find his gym because they're so motivated by his Instagram videos.
You're a fool.
Pick another person to have a beef with.
He's going to crush you.
But by the way, I think you both can be right.
He works out so much, he needs to have those little mini-meals, as he calls them, every two hours, because he's burning thousands of calories.
Whereas some of us who are trying to lose, we may not, you know, we can starve ourselves.
Let's toast to the mere mortals.
Yes, exactly.
To Carson Daly!
If you want more specifics on how to hit him in your fast, go to dros.com slash system20.
We'll be right back.
I love you.
Thank you, brother.
Thanks for having me.
I love you.
I appreciate all that.
You're great.
That's like therapy.
You throw on a form.
Yeah, really hard.
Did this daycare worker confess to a murder she couldn't have committed?
This is medical evidence that she couldn't have been involved with this death.
That's coming up tomorrow.
Breaking news on the war against online ads scamming you out of your hard-earned money and possibly putting your health at risk.
They have used Ellen's image and Sandra Bullock's image and my image and countless others.
And now they're messing with Mr. Nice Guy.
And he is not happy about it.
On Wednesday, Tom Hanks posted a fake ad claiming he endorses a CBD product.
But guess what?
He never did.
And here it is.
In the fake ad copy, it said, the advances Dr. Oz has made in the CBD industry are remarkable.
I wouldn't believe it if I hadn't had a chance to try it out for myself.
After using what this company's name is for two weeks, I was already feeling a new me, right?
No thanks for the fake praise, everybody.
It's a lie.
I wasn't involved.
There's no advances because I don't get involved in any of these companies that make CBD. Tom Hanks, and he wrote this, by the way, he said, this is a false and intentional hoax.
I never said this and would never make such an endorsement.
Come on, man.
Hanks.
Well, thanks, Hanks, is right.
I never made these claims, and he's right.
He didn't make them either.
So how does this happen?
How do they get away with fake celebrity endorsements?
Well, it all comes down to business owners.
Let me show you how it works, okay?
And the owner's responsible for this, even if they're not pulling all the strings themselves.
My sources who track criminals tell me that CBD is just like the new weight loss drug online.
So, some business owners want to get in on this CBD green, and they want to make a little bit of green, moolah, cash, right?
So they hire a fulfillment center, and they store their products here, right?
Who just slaps the label on it and ships it out, even if it's fake stuff, because they don't have to control what's in there.
And then they hire an affiliate network.
And what these guys do in affiliate network is they hire clickbaiters, people who write articles to con you.
That's who wrote, for example, that Tom Hanks piece, right?
You get paid on commission.
I mean, a lot of cash.
And they put Tom Hanks in there because they know they'll get more people to click through.
He doesn't endorse CBD. I don't either.
And the consumer, you, that's what they want.
They want to take your money away from you, and they'll take anybody they can take down in the meantime, me, Tom Hanks, or any of the other people I've talked about.
So CBD products are especially worrisome because what you can't know is what's in these unregulated products, because it's peddled by scammers.
There's no way you can figure it out.
If they lie about Tom Hanks being involved, what else are they going to lie about?
In fact, in 2019, we teamed up with Fox 11 Los Angeles to test more than a dozen CBD products.
And our investigation found some of the products were contaminated with deadly strains of E. coli bacteria.
There were dangerous levels of ethanol in there.
And some didn't even contain CBD, which is what you were paying for.
So be worried and spread the news.
I have never endorsed a CBD company.
I've talked to Tom Hanks' group.
They haven't either.
And it's strongly stated that this is a hoax and he's right.
So he could have protected his nice guy image by not getting involved in this, but he embraced the power of one by speaking up, which is really the nice thing to do.
So thanks to Hanks for that.
Remember, the power of change lies in the power of you.
One person with one voice speaking the truth.
▲
Export Selection