All Episodes
Previous Next
Oct. 24, 2023 - Dr. Oz Podcast
41:27
The Secrets of Low-Cost Fish, From Catfish to Tilapia | Dr. Oz | S11 | Ep 178 | Full Episode
| Copy link to current segment

Time Text
Are you ready for season 11?
- Yeah! - You all know that my go-to fish is salmon.
That can be a pricey dinner date sometimes.
And I've been told there are other fish in the sea that are just as delicious and affordable.
But are they as healthy?
A lot of you heard about Tinder, right?
Y'all heard about Tinder?
Right.
Well, today we're gonna use Finder to help you match yourself to the right supermarket fish that you're gonna love.
And it won't blow your budget.
From catfish to tilapia to other low-cost fish, we investigate the supermarket secrets you need to know before your next shopping trip.
Now, Fish Insider Paul Greenberg is here.
I love fish.
I adore it, but I know it can get expensive, so I brought the boss in here.
To help us out for a weeknight dinner, what would you do there?
Wild varieties of salmon out there, tuna.
They can be 20 bucks a pound or more.
By the way, before you get into the fish, why is it so expensive?
I mean, the thing is, there are just more and more people every day.
The planet is getting more populous, but there's just the same amount of fish in the sea every year.
So...
We're never going to hit that price point if our population just keeps going up and up.
Now, there is a farmed fish sector that's rising, and there are more and more farmed fish coming onto the market, and those are lowering the prices.
But in the U.S., it's a really small part of the overall agricultural economy.
We eat 200 pounds of land food meat a year, only 15 pounds of seafood per person per year.
So it's just the boutique industry at this point.
And most of us want to have more fish in our diet, but at these prices it becomes a problem.
So cheaper fish have become really popular, right?
Tilapia, for example.
You've looked into this.
What have you uncovered?
Well, so tilapia, people have this impression of tilapia that's kind of like a bottom feeder or a muddy tasting thing.
But the thing is, is that tilapia nowadays is grown with much better technology.
So that muddy taste, do you ever have that experience where you bite into a fish and you have that muddy taste?
Well, nowadays they control for the algae in the pond, but also they actually taste the fish before they put it onto the truck to the consumer.
So you're not going to get that muddy taste nowadays when you eat tilapia.
And whether it's tilapia or catfish, you argue it's better to buy it if it's farmed in the U.S. I do, because in the U.S. we have really high environmental standards and really high health standards.
Some of these farms outside of the U.S., they're going to load the feed with antibiotics.
They're going to use carcinogens like malachite green.
In the U.S., we're really on top of that.
We don't do that.
And on top of that, each individual fish, we can trace it with a barcode back to the pond where it's from.
So we're really not going to get that kind of contamination in our fish in the U.S. They're beautiful fish.
They're affordable.
We all take advantage of them.
Okay, let's get to a couple guests.
Tiffany is here.
So, Tiffany, what are you looking for in the fish of your dreams?
So, Dr. Oz, my favorite fish, I love salmon.
You know, salmon has like a mild taste, and it's easy to prepare, and it's not like an overbearing fish smell.
Yeah, I love salmon for that reason, too.
It's probably one of the most popular fish out there.
What do you recommend for someone, Paul, who wants to eat a fish, like salmon, a little mild, easy to prepare, not so expensive?
I have a fish date for you.
The barramundi.
Baramundi.
Baramundi.
It's this lovely fish, under $10 a pound.
Give it a taste, Tiffany.
And it's nice and white flesh, but it stays together.
Very neutral tasting.
Nice thing is...
You can throw this baby on the grill.
It won't fall apart.
You ever try and, you know, if you try and grill a tilapia, it's gonna fall through the slats.
This stays together.
You can also...
It's actually good.
Really good, right?
And you can also, I love cooking this in tomatoes, capers, and olive oil, and you can just bake it right in there.
It's not too fishy.
Like, I think somebody who's not into fishy fish will be fine with this fish personally.
Is this mild enough that you might want to hook up with this fish?
Totally.
You would.
And it smells good, too.
Swipe right for Bar Moundé.
All right, all right.
Next up is Andrea.
Now, Anthea, she's looking for that fish that's high in omega-3s.
You're very picky about this.
Yes.
Why is omega-3 important to you?
Well, I'm a registered nurse, so I know that omega-3 is very good for heart health and brain health.
So, I wanna be able to prepare nice meals for my family.
I love nurses, Anthea.
Thank you.
So, what are you gonna do for all nurses and everyone else out there to help them with an omega-3 without paying too much?
Okay, well, you know, a lot of people, the go-to is salmon, but as we learned, that can be pricey.
So these guys, mackerel, really high in omega-3s and about $3 a pound.
Wow.
So super cheap.
And if you wanna go a little bit upscale, you can go with a Spanish mackerel.
And the Spanish mackerel, maybe five, $6 a pound.
A little bit more neutral tasting, but also super high in omega-3s.
Anthony, God bless you.
Thanks for being here.
Thank you, thank you.
Next up, a cheaper fish that has lower mercury.
I had my mercury level checked.
Yeah.
Crazy high numbers.
I got a letter from the State Department of Health telling me that I was off the charts.
So I had to cut back a lot.
I got very sensitive to mercury.
So walk us through some popular fish choices if you want to have a very low mercury fish.
Yeah, so I totally understand that.
I've totally had high readings too, so I feel your pain.
So this fish that we're about to try here is the porgy or scup.
So now this is a fish, so basically when you're looking for a low mercury fish, you want a fish that has not lived too long and has not too high on the food chain because any fish is going to absorb all the mercury of all the fish it has eaten.
So if you have a high level predator like a tuna, it's gonna have a lot of mercury.
This fish, the porgy, is low on the food chain.
Relatively short-lived, so it doesn't have a whole lot of time to, you know, get all that mercury into its flesh.
And I don't know, I think this is a super nice, neutral-tasting fish.
Really nice.
I would date this fish.
I would date this fish.
I'm in on this one.
Double date?
We're gonna put this fish guide online, all of it, to share it with your friends.
Coming up, the hottest supermarket fish trends.
What's up with the fishless fish?
Have you ever heard of that?
There's no fish in this fishless fish.
Stay with us.
We're back investigating the secrets of low-cost fish.
So move over, salmon.
We got the hottest supermarket trends out there, including, listen carefully, fishless fish.
Now you're probably asking yourself, how do they make fish fishless, right?
What does that mean?
So I had some people backstage, innocent viewers, taste it before the show, but they didn't know that they were tasting the future of fish.
Take a look at what they have to say.
Mmm.
Mmm.
Mmm, chicken almost.
Mmm.
There's some beautiful herbs in here.
It really is delicious.
Very good.
I like all the salad.
This would be beautiful with like a little like a soft cheese, like a little bit of goat cheese maybe.
That would be good.
And some tomatoes sliced around it.
I like to put it on my salad for lunch.
That would be really good.
Like a light dinner.
That would be good.
You always have to look for a nice healthy protein.
It's really good.
You guys are really into it.
So Robin, I appreciate when you all said it tastes like chicken, which is nice.
But when I was just saying a second ago that there's no fish in the fish you're eating, what went through your mind?
I was really surprised.
I did not know it was not fish.
I thought like, wow, tuna fish or some sort of fish, but never thought it was nothing like fish.
Now that you've tasted it innocently without being biased, would you have it again?
Yes, definitely.
You would?
Definitely.
Yes?
Yeah, I'd probably try it again.
I might spice it up a little.
Absolutely.
We've got three happy customers.
All right, here's the thing.
Thank you very much.
Plant-based foods have grown into a $4.5 billion industry, and fishless fish is part of this big wave, right?
It's leading the movement.
And Paul Greenberg is back to explain what is fishless fish.
So you deconstructed fishless fish.
Walk us through how they make it.
All right, well, the sort of base of it all are these different kind of legumes, pea protein, soy protein, you know, gives kind of the texture and the stickiness.
Next, you know, because people want their omega-3s, we've got oil from algae, algal oil.
And then, you know, if you want to have a flavor in there that's sort of fish-like, there's some seaweed powder, there's, you know, some yeast extract, garlic powder, onion powder, that kind of gives the notes to this thing that looks sort of like a fish.
So the good and the bad, you know, I don't like a food that has a lot of ingredients.
On the other hand, most of these are pretty straightforward.
And I do like the fact there's not gonna be any mercury or other contaminants in this because it's made outside of the water.
Now, let's go through the nutritional numbers.
A serving of fishless fish has 120 calories, 15 grams of protein.
It's almost as much as a serving of salmon, so it's pretty good.
It's got 350 milligrams of omega-3s, which is not as much as a piece of salmon, but it's pretty darn good.
So how would you use fishless fish in your diet?
It's not sushi, there's some fishless sushi out there, but this is fine.
You would put a lot of lemon in it, you maybe put some, you could put some mayo on it, throw it in a salad, throw it in a sandwich.
I think it's totally fine.
I think, frankly, if you didn't tell me it was fish, it was fishless, I wouldn't know.
It tastes, to me, a little bit like tuna fish.
Totally.
Okay, next up, the hot supermarket trend.
It may surprise you, I adore this canned fish.
Tell us about the newer types of canned fish that are out there.
Yeah, well, there's all kinds of varieties coming from Europe.
There's things, different kinds of sauces, shellfish as well as all different kinds of fish, pole-caught tuna, for example, coming in here.
But there's also kind of, and a lot of this stuff is coming to the United States right now, and we can really partake in it and really enjoy it.
It's inexpensive.
You're a fisherman.
Is there a time when you would actually eat canned fish over fresh caught?
Totally, totally.
Well, one of my go-tos is I love anchovies, and I love putting them into a sauce I call a toucan sauce.
Not the bird, but toucan.
So it's a can of anchovies that you dissolve in olive oil, lightly warmed olive oil with a little bit of garlic, let them dissolve until they become kind of like anchovy paste, put your whole can of tomatoes in, no extra cans, and a beautiful sauce.
High in omega-3s.
Super good.
So simple.
So, so simple.
I also love other things like I love a canned shellfish.
I love a canned oysters.
Brilliant idea.
Really good.
With on a toothpick, with a martini.
How could you go wrong?
And then I love these, you know, this is, you know, I'm always a big fan of American seafood, as you know.
Oregon pink shrimp are great, too.
They're a wild product.
They're not like giant cocktail shrimp, but man, throw them in a salad.
Boom.
Make friends.
Exactly.
Paul, thank you very much.
This book, The Omega Principle, is superb.
We'll be right back.
Today, the low-cal, low-fat keto ice cream wars are heating up.
But will these help you melt away the pounds or leave you cold?
Our experts weigh in on the science when we come back.
You know those times, late at night, you just want something sweet, so you head to the freezer and you grab some of that yummy, creamy, melt-in-your-mouth ice cream, right?
And you know what the lower-calier ones?
They scratch your itch.
But are they really better?
Well, we're gonna find out after I dig into this one.
I enjoy shooting that little home video.
We've all been there, right?
Late at night, only you and the ice cream.
But are the low-cal or the keto or the low-fat ice cream bars and cones even ice cream anymore?
Or are they a whole new thing we don't know about?
So what are we really putting in our mouths?
Today we investigate the so-called healthier options.
Registered dietician Kerry Glassman is here to help us make sense of these new ice creams.
The first one we're gonna tackle, welcome to the show.
Hi.
Is a low-cal ice cream, all right?
Traditional ice cream, right?
It just has sugar.
It's got cream, right?
Or milk, right?
Basically, that's it.
So what's in these low-cal versions?
So the name of the game when it comes to low-cal ice cream is really the experience of ice cream, the taste, the texture, the feel, but for less sugar and less calories.
And manufacturers are able to do that by using low-fat dairy, artificial sweeteners, sugar alcohols, thickeners, emulsifiers, and even sometimes palm oil, which we know is not a healthy saturated fat which is linked to increasing bad cholesterol.
So I see that list of things in that little graphic.
You all see that too.
They're not health foods guys, right?
But they are manufactured to help someone who's got a sweet tooth stick to a low-calorie diet.
Or so it seems.
Does it work for that in your experience?
Well, so that's the point of it.
But some people definitely are a little tricked there.
But manufacturers have gotten really good at it.
They've really upped their game.
They've gotten good at doing this.
There's some surprising ingredients in some of these low-calorie creams.
Are you ready for it?
The most surprising of all?
I think it's pretty cool.
It is...
Air!
Nothing!
They put air in the ice cream.
I love this!
Explain what the air is.
Isn't this crazy that they put air into ice cream?
I mean, who would really think about that?
But manufacturers add air, and what that does is it enhances the texture of the ice cream, but it also increases the volume, so you feel like you're eating more of it.
And that really plays into the psychological component of this low-calorie ice cream.
People like to eat that whole pint of ice cream.
They like that spoon to hit the bottom of the carton.
And even manufacturers are taking advantage of that in marketing by saying one pint, one serving.
So the other thing that's interesting is, air in ice cream actually has a name.
It's called overrun.
And the higher the percentage of overrun, the more air in the ice cream.
And it's actually regulated.
Overrun is regulated.
A gallon of ice cream has to weigh at least 4.5 pounds.
First of all, I like the idea that you can mechanically mix things up, put air in there, and give it that mouthfeel of fat.
But put your dietician hat on here.
Does it bother you to have that mentality of the spoon hitting the bottom before you're done?
It absolutely does, because what I feel is, I feel like it is teaching you to over-indulge.
And I would always prefer someone learn to listen to their body, to be satisfied by real food ingredients, and eat a little bit of the real thing.
I get it completely.
I sort of like the high air, what's it called, overrun?
Yeah, overrun.
Over, I like it with high overrun.
Okay, let's get back in.
Food scientist and author of Cooking for Geeks, Jeff Potter is joining us to explain the next type of ice cream.
This is a new kid on the diet ice cream block.
Not surprisingly, it is called keto ice cream.
Carrie, show them what it looks like.
And this can get tricky.
If you don't do this right, you can get fat.
F-A-T. Even though if you do it correctly, it won't.
So most desserts throw people out of ketosis.
This is supposed to put you in ketosis or at least keep you there.
Well, the great trick about this stuff is it doesn't have to be low-calorie.
So they have all the cream they want in there, and then they're using those other kinds of sweeteners that we see in the low-calorie ice creams to get that sense of sweetness on your tongue, but not actually raising any of your blood sugar levels.
So, comparative.
Put these two together.
So, regular ice cream, keto ice cream.
Well, and these guys, a traditional cup of ice cream's got maybe about 50 grams of carbs per cup.
50?
Keto will have...
That's a lot.
You know, 20 grams and often less than that even.
So it's able to really keep you from going out of ketosis, I have to say.
So this has got, the keto has less than half the carbs of the traditional ice cream that Kerry, for example, would adore and recommend.
Yep.
It's a big difference.
It's a huge difference.
So what are the worries, Kerry, about keto ice cream?
Well, my concern here is that, first of all, keto is a very restrictive diet.
Many people are on keto, but they're not really in ketosis.
They think they may be, but they're not.
So if you're not in ketosis, you're not reaping any of the benefits of the keto diet.
So then you go to eat keto ice cream, and you're just getting more fat.
So let's say you are following the keto diet strictly and you are in ketosis and you do have a portion of this, which is that half a cup.
And so you follow that and you get those 20 grams.
You're basically banking all of your carbohydrate grams on ice cream.
That means there's no room for other foods like some vegetables in your day.
So I say if you're doing the keto diet, skip the ice cream.
Let me give you a big warning to just underline what you're saying.
If you're not on a keto diet, don't not eat keto ice cream.
It's got a higher fat count than you just heard it.
It's going to ruin whatever meal plan you really are on.
Ketosis is a loophole, guys.
You've got to walk through the loophole.
If your body isn't in that phase, it's going to store the fat.
It won't burn it.
So what else makes keto ice cream different besides the carb content from regular old-fashioned ice cream?
Well, it gets to have all the cream it wants in it.
So you've got ingredient-wise cream for the fat, and then they're also using things like protein powder to get that texture up there.
So it's really the combination of the ingredients lets them formulate it.
And as Kerry was saying earlier, the food tricks that the industry is able to do to make these things these days is really amazing.
It's just the food science, the ability to do these things is out there.
I'm personally impressed.
I'm a huge ice cream fan.
Grew up eating it continually.
It was the third part of every meal.
It was our dessert.
Come on over.
Jeff, thank you.
Come on over.
Finally, we look at these low-fat ice cream cones and bars, which are becoming very popular.
Are these a good option?
I know that you like real ice cream, but are these reasonable?
I like real ice cream.
Okay, so I actually am a fan of these also for a couple of reasons.
Well, one, they use low-fat ice cream.
That's the only real trick here.
There's nothing else fancy going on.
I like them for the nostalgia of it, right?
But I mostly like these because they're portion control.
So for people that have trouble over consuming like that and emotional eaters, this can be a good option.
Terry, Jeff, thank you very much.
much.
We'll be right back.
The Secrets to Aging Backwards.
And what you can do now to turn back the clock.
Plus, the dish crew is serving up the ooeyest, gooeyest, cheesiest, mouth-watering meals.
That's coming up on Wednesday.
Today we're exposing an outrageous injustice that has gone mostly unspoken for years.
The so-called fat tax.
Now they say 68% of American women wear a size 14 or above.
That's far from a minority.
And many of these women are paying more when they buy clothing.
Now lots of you have come to us and said you're tired of paying a higher price for an item simply because it's a bigger size.
Take a look.
I mean being a plus size woman in America.
If I was to purchase the same item as a regular size woman, I will be taxed $2, $3, $4 more.
And it's not even as good quality.
It's lower quality for the same item from the same brand.
But because I'm plus size, I've been penalized.
And how come men's clothing doesn't have the same pricing structure for larger size clothing?
So today, investigative correspondent Maros Gabacampo is investigating this so-called fat tax and answering the question, why do bigger clothes really cost more?
I've had dresses in many sizes.
Like so many women, my size has fluctuated over the years.
So I know that larger sizes come with an extra layer of stress.
The cost.
They just seem to be much more expensive.
Let's go shopping and check it out.
First, I was rigged with a hidden camera.
Then I set off to a popular chain clothing store.
So this is a cute jacket in a size medium.
It's $54.99.
But downstairs in the plus section...
This is the exact same jacket and it is $59.99.
It's almost $60 for the same thing.
And a pleather skirt in size small is almost $8 less than a similar one in size 2X. Next I went to a department store where I found this great red dress in sizes 12 and 14. Just one size difference.
The 12, which is technically a straight size, is $89, and the 14, which they have in the plus size section, is $10 more.
I went in search of a sales employee.
Hi, I have a question.
Why are these different prices?
I know why.
This is women's sizes.
That's bigger, heavier.
You don't wear women's sizes.
When a company charges more for plus sizes, I think that stigmatizes the plus size consumer.
We met up with fashion designer and Project Runway contestant Benjamin Mock at Mood Fabrics to get to the bottom of all of this.
So we have an average size model and we have a plus size model.
And to make the same kind of straight cut shift dress for each of these sizes, you're going to be using perhaps just a little bit extra, maybe a quarter yard extra to accommodate the larger size.
And that's going to be the cost of a few cents to a few dollars for a big company.
Those few dollars adding up to thousands over the years.
One very big minus for plus size shoppers.
I've invited women who say they shop for clothing size 16 and up.
Who has experienced what we just watched in that video?
Put your hands up.
Everybody.
Let's start with you.
What's been your experience?
I spend more money on clothes than my friends.
I feel like I... Can't get something cute and not moo-moo-ish without spending hundreds of dollars and not looking cheap and sloppy when I spend less.
I feel like I'm over a barrel and that's being used against me.
It's unfair.
How about you?
For me, it's just frustrating when my friends will call and say, oh, I found this great sale.
And then when I go, first of all, if it's even available in plus size, I'm lucky.
And then if it is, 9 out of 10 times, it's not even on sale for my size.
So it's just frustrating.
How many of you have tried to get stuff in the store you can't so you have to go online?
All the time.
All the time?
All the time.
Online, especially online.
Online.
And then we have to pay to ship it back if it doesn't fit.
Oh my goodness.
Okay.
Stay tuned, because I've got some real experts here.
Mara Scabacompo did that wonderful package this year.
So it was Denise Caldwell, who's a fashion expert.
Helps with all these difficult issues.
All right, you did a wonderful job, and I'm just hearing from these women.
Some of these brands, I mean, they're charging 20% more.
Yeah.
You showed us a couple examples of that.
How do they get away with this?
Yeah, well, for one thing, a lot of people don't notice.
I mean, these women are very savvy shoppers, but most people go to the store, they're looking for one size.
They're not necessarily comparing the prices of different sizes in the same store.
Alright, so I'm going to challenge you.
Okay.
I've got two examples of clothes over here.
We're going to walk over there.
Yep.
We've got jeans, right?
Now these jeans, we bought them from the exact same store, exact same brand, exact same hour, right?
We bought them at the same time, but from the same place.
They should be at the same cost.
So let's find out about this tax.
You ready to reveal this?
Absolutely.
Let's do it, Dr. Oz.
So, you have a size 6 over here, so your price is gonna be $89.
Now, you would think jeans, every woman needs those.
Who doesn't love a fabulous pair of jeans?
These are a size 1X. My price is gonna be $99.
For no good reason.
Yes.
Come over here.
We got two very similar black dresses.
If I saw these on somebody, I'd think they were dressed the same.
Absolutely.
And a size 6 is...
Size six is $30, and this one is $89 at the 1X size.
Three times the price.
Absolutely.
Now, Dr. Oz, you're a man, so, you know, black dress is something a lady has to have in her closet, the LBD, as you see right here.
So it's so unfair, you're gonna pay, you know, hike the price up almost $50, almost $60 basically, to have the same dress, you know, similar in the poly blend fabric with it, and have to pay that up cost of that.
So how do shoppers avoid the so-called fat tax?
Well, you know what?
The big box stores do do the fat tax.
So you can't really avoid it.
But online has great variety.
So there are improvements and things are going on.
But the reality is, this is where you're at with a $60 up cost sometimes.
Mara, what's the big takeaway for the retailers?
Yeah, the retailer's explanation that this is about the cost of extra fabric is just not reasonable.
First of all, this is not $60 more worth of fabric than that.
And second of all, if that were the reason, then why are a size zero and a size 10 priced the same?
This is really about...
Yeah, yeah.
This is about stigmatizing a certain group of consumers, and consumers are not standing for it anymore.
They are demanding equality and acceptance and inclusivity of all shapes and sizes.
Shows like this one help, because we're all saying enough.
So we did reach out to several industry trade groups.
None were able to give us a statement before the taping of the show.
I hear what you're saying.
It makes complete sense to me.
I wasn't aware of this at all.
So I say fact-shaming has never ever made anyone thin.
It doesn't work.
Neither is punishing a woman for her size financially.
But exposing the truth helps.
So, put the power in your hands.
Use those fingers.
Shop in stores that have fair pricing, carry your size in the actual store, and treat you like you deserve to be treated.
And it works!
Because just this year, two major clothing retailers announced plus size lines that are available in some of their stores.
So I applaud that.
I encourage them to offer all their sizing in all their stores and practice fair pricing.
Others ought to join on board as well.
Alright, coming up.
No matter what your size, you are paying more for everyday health products if, if, you're a woman.
Find out what you can do to fight back.
That's next.
All across America, women are paying more for the exact same products that men are paying.
It's maddening.
It's a phenomenon of gender-based price discrimination, and it's time to fight back.
Investigative reporter Mara Scavacompo is here to tell us how outrageous.
It's frustrating, and I'm a guy.
I can't only imagine what it feels like to walk into the store and realize you're being biased against.
I'm so glad we were talking about this.
This is my personal pet peeve.
We already know that women are paid less than men, so there's wage inequality there.
And then on top of that, there's this added financial burden that finds that women are paying more than men for the same products a large percentage of the time.
It can be up to $13.50 a year in added costs.
You multiply that by 30 years, that's $40,000 that you could put towards your retirement for the same products.
Did you realize it was that much money?
40,000 bucks over the course of your life just buying regular things you're using every day.
All right, so walk us through some of the products you found in your investigation that have some of the bigger price discrepancies.
Yeah, so these are razors.
Men and women both need razors.
They're the same product other than the color and the marketing, essentially.
Literally the same product.
Literally the same product, same size, zero difference.
The men are gonna pay 619 for their razors.
Women are paying $9.99.
That is more than 50% more for the same product, just in a different color.
Well, if I had my wife use my razors, could that work?
And that's what I always do.
I buy the men's products because it's a way to game the system, but we shouldn't have to do that.
They should be priced the same.
Who got them the idea of doing that?
It's about marketing.
I think the logic is that women will pay more for grooming products because grooming is more important to us.
But that's not a reasonable explanation.
It's compounding the problem.
So I'm gonna move to another topic that I actually, in fairness, didn't even know about until this show.
And I always feel badly when that happens, because if I don't know about it, I think most people don't, because you have a whole team telling me, you know, the new issues you gotta pay attention to.
Look at these women protesting the tampon tax just a few weeks ago all across the country.
These are very clever signs, by the way.
I want to applaud the women for making them, just read them as we go.
Why are women taken to the streets?
Yeah, this is a very real issue.
In a large number of states, tampons and other menstrual products are taxed as a luxury item.
Whereas other things that are considered essential are exempt from that tax.
That includes food and prescription drugs, including erectile dysfunction medicine.
Is that right?
In some cases, in some states where it is considered a prescription drug that is exempt, they are not paying tax on a product, whereas tampons sold at the same pharmacy are taxed.
So just to restate it, tampons get taxed, erectile dysfunction potentially not?
Yes.
And tampons considered a non-essential item.
This is about an essential hygiene item.
And when you go into a public restroom, toilet paper is always free.
There is a machine where I have to put a quarter in to get a tampon or a pad.
I can see they're angry.
It's palpable.
The other thing is, toilet paper is not taxed in stores either, right?
It depends.
It depends on the state.
This is a state-by-state legislation.
So, write your legislator if you live in any of the states behind me, right?
You see these pinkish states?
These pink states back there, these are all the states where, unbelievably, you are getting taxed for tampons.
Ask them to do the right thing.
It is not a luxury.
Everyone knows that.
They didn't think about it.
We're going to put a call to action on DrRoz.com to get it.
We'll link right to your legislator.
If you're one of these pink states, if you're these maroon ones, like up here in New England or Florida, well, thank goodness your legislator's already listening to you.
For more stories like this, I want you to pay attention to Mara.
She's gotten a wonderful journey.
You've lost 80 pounds?
80 pounds.
Eight years I've kept it up.
Besides being talented all the way, she's got a fantastic new YouTube channel for all the latest on food, wellness, and beauty trends.
You're going to find her at YouTube.com slash Mara Scampo.
I appreciate you being here as always.
Thank you, Dr. Oz.
We'll be right back.
The Secrets to Aging Backwards.
And what you can do now to turn back the clock.
Plus, the dish crew is serving up the ooeyest, gooeyest, cheesiest, mouth-watering meals.
Everybody grab a corner.
We're going to pull it apart.
Only on ours.
That's coming up on Wednesday.
Hyaluronic acid, vitamin C, retinol, No, you're not in chemistry lab, but most likely in this skincare aisle reading ingredient labels.
So, what do these ingredients do?
And why do dermatologists swear by them?
And can they help you with your aging skin, giving you exactly what it needs in those skincare products?
Dr. Rothia Rivera, who's here on behalf of my trusted sponsor, your partner, L'Oreal Parrish, is here to tell us more.
Why do dermatologists love these ingredients?
Why do the experts like you swear by them?
Well, hyaluronic acid, vitamin C, and retinol are three of the top, most effective and derm-proven ingredients, Dr. Ross.
But even me as a scientist, I get confused in the skincare aisle.
So why don't we do something?
Why don't we rename them for what dermatologists use them for?
All right.
Hyaluronic acid to plump, vitamin C to brighten, and retinol to reduce wrinkles.
That's all you need to know.
Alright, then you're going to drive it home with a couple demonstrations.
We're going to walk you through all three of these ingredients very specifically.
We'll start with heart laminate acid, which is incredibly powerful when you use it correctly.
Yes.
So I put you a little skin demo here.
Think of your skin cells, not the ones that make this beautiful skin, but the ones that give rise to wrinkly skin, and they'll sort of do this to you.
You see, they're small, they dry, they flake, they don't give you the shine, the beauty that you want.
That's correct.
These are the dry cells under our skin, but hyaluronic acid actually, Dr. Ross, pumps the skin from within.
Aha.
Exactly.
And what you can see here is, you know, hyaluronic acid, Dr. Ross, it's a naturally occurring molecule in our bodies, right?
But as we age, we lose it.
And that's a very, it has a very aging effect on our skin.
So if this is hyaluronic acid plumped cells compared to what I just did, watch.
That happens when you use products with hyaluronic acid.
The skin regains that, you know, plump youthful look that we all want and they bounce.
I mean, take a look at that.
This is before and this is after with hyaluronic acid.
Quite a change, huh?
Plumping, hydrating, just right from, you know, underneath.
And so what do you do?
How do you apply it?
Well, you know, at L'Oreal Paris we developed the Revitalift Derm Intensives ampules.
I want the plumped ones with hyaluronic acid.
We have the Revitalift Derm Intensives ampules, Dr. Ross.
These have our highest concentration of Pure hyaluronic acid.
They've been validated by dermatologists to intensely plump the skin in just seven days.
May I just tell you, don't be fooled by the size.
Small but powerful.
Is it?
Yes.
Show me how to use them.
I'm going to show you.
Here's what we do.
You tap from the top.
You crack from the top like that.
And here's a little trick.
You use the top.
And you close it and use it at night.
You can use it twice a day.
Seven day treatment.
It's clever.
It's smart.
Isn't that fantastic?
So twice a day, seven days.
Twice a day, seven days for that intense plumping.
And this is exactly what your cells...
I like it.
Plumping is the first thing you said for hyaluronic acid.
For vitamin C, you said it was about brightness.
Yes.
Dealing with the aging skin.
That's right.
Now you have two examples here.
Let's say two different people.
They both have equal aging skins that have lost that brightness that we crave when we want to look youthful.
That's right.
So vitamin C brightens the skin, like you said, Dr. Ross.
It is a very powerful antioxidant.
As you know, it's a derm must-have.
So let's take a look at this.
Let's imagine this water represents your uneven, dull skin.
Like you said, two of them.
So what happens when we at Vitamin C, a product with Vitamin C research, shows that it actually not only works on Future signs of aging because, you know, this skin, Dr. Ross, this is exactly what happens when we are exposed every day to sun, pollution, dirt.
This is what happens.
It ages our skin.
It becomes dull and uneven.
So you apply the cream like you just did.
Let's apply, you know, a vitamin C skincare product.
All right.
And?
And look what happens.
Before and after.
Isn't that amazing?
It's the best demo you've ever done on the show.
I know.
Well, we'd like to bring you the best.
Show me the best for you.
But look at that.
So we have brightness back.
Brightness.
And again, this is vitamin C taken primarily topically.
Topically.
Research shows that when you apply a product with vitamin C, Dr. Ross, it is not only a very powerful antioxidant, you know, it prevents aging, super important, like with SPF, but it also works on those signs of aging that you already have.
Yeah.
You don't want to be this, you want to be this.
Yes, we want to work on that.
And even skin tone, the dullness that we all have from the sun, the pollution, the dirt.
Retinol is the third of the ingredients.
Retinol, I keep hearing about from dermatologists because it is powerful in so many ways, but you're going to demonstrate what it does.
Retinol, Dr. Ross, reduces wrinkles.
It is the most researched and proven molecule that we have.
Nothing beats it.
And let me just show you what it does.
This is our skin, right?
It's wrinkle.
We have the fine lines, the wrinkles.
When you use products with retinol, It smooths out the wrinkles, simply like that.
No more complicated than that.
Smooths it out.
Just be consistent, and this is what happens with your wrinkles.
So you've got three powerful products at once.
How do you combine them so people can actually make the most out of it?
You've formulated a new product that, you tell me, has all three ingredients at once.
Yes, so the L'Oreal Revitalift Triple Power Moisturizer.
It doesn't have one, but three of the top dermatologist recommended ingredients that we just saw.
Hyaluronic acid, vitamin C, and pro-retinol.
So, plump, brighten, and reduce wrinkles.
Because, Dr. Rush, you should not settle for a moisturizer that just hydrates.
This is why we call it triple power.
Three ingredients, three benefits, one week.
And it's a moisturizer.
It is a fantastic moisturizer.
It has terrific texture.
This one is actually unfragranced.
It's a beautiful, beautiful texture.
Very easy to use morning and night.
One of the beautiful things about talking about skincare is you actually have people who've tried it.
So one of my viewers, Tracy, has been using the Revitalift Hyaluronic Acid Ampules and the Revitalift Triple Power Moisturizer for five weeks, is that right?
Yes.
So what was your skin like before you started on this little escapade?
To me, it looked very dull.
It looked lifeless.
It was dry.
I just was embarrassed to even take pictures close up.
I saw a lot of lines in my lip and on my smile.
Even before you took this product, I'm sure that you were worth taking pictures of.
I don't want you ever thinking that no matter what.
Always.
So, you went on the experiment for five weeks.
How did it turn out?
I love the results.
I feel like my skin is smooth.
I can feel smoothness.
I think it looks smooth.
It looks fresh.
It looks plump.
I noticed that a lot of my lines have disappeared.
I am just thrilled with the results.
I went to the hairdresser this week and she actually said something to me without knowing I was taking a product or doing a product.
That's great.
We love to hear that.
And she said, your skin looks so much younger and healthier.
So I was like, well, actually, and I told her that I've been using the products.
I have told some of my friends.
They're excited to start beginning to use the products.
I absolutely love it.
I traveled.
It was very little to take along.
Right.
It was wonderful.
A little but powerful, huh?
Yep.
As predicted, Barothea, you've become an influencer.
Yes.
Yes.
People are going to be jealous of you soon.
Thank you.
Look at her skin, how radiant, how smooth.
You know, it's just...
I'm very excited.
Beautiful before beautiful action.
What's the best way to apply the system?
Well, you use it, like she said, you use the ampoule and then you follow with the triple power moisturizer and visible results in one week.
Morning and evening.
Morning and evening, yes.
And, you know, use that trick.
You use the top.
Where do you find it?
What does it cost?
You can find both of these products at Walmart for just under $20 each.
Wow, that's wonderful.
Isn't that fantastic?
Yes.
You know, it makes it sustainable.
God bless you for coming and sharing your story.
Thank you.
Thank you for having me.
Thank you for sending me the products.
Of course.
That feels good.
It does feel good.
You know, the work that goes into this, it's such a humbling moment for us.
Thank you so much.
Thank you.
Well, thanks to my partner, L'Oreal Paris.
My audience, all of you are going home with Revitalift Hyaluronic Acid Ampules and the Revitalift Triple Power Moisturizer.
Please share it.
Yes.
We'll be right back.
- That's hot, honey.
That's hot.
That is hot.
- It's so.
- What are you done with?
- It's not that hot, you moron.
- Hot, don't be stupid.
It's a pepper.
Don't! - I told you it was spicy.
- Seriously.
- What mean children he raised, right?
That guy clearly does not like spicy food.
Y'all feel for him?
Let me see how much you feel for it.
Put your hands up if you like spicy foods.
Oh my goodness.
Who are the people who don't like spicy foods that much?
Well, it's not.
We have more spicy than not in this audience, but usually it's sort of 50-50.
Let me walk you through this, right?
Here's the question.
Why is it some of us almost seem to be born with a spicy food gene, leaving the rest of us on the blander end of the gene pool?
Like that gentleman, he definitely does not like spicy foods, right?
So what caused that?
Well, it turns out there's actually a scientific answer, and it lies right here.
There's your big pepper, and you notice the red part, I'm just graphically showing this, is genetic.
Why?
Because if you go think about that guy in that video, someone like him genetically probably doesn't like spices, but there's something more than that.
Here's the deal.
As a study in Finland, they found up to 50% variation.
Difference between us and spicy food preference, and it can be attributed to genetics.
But there's also the part of lifestyle.
So if you're exposed to them early in life and a lot, you can probably get comfortable with them.
So let's just say it's 50-50.
That means you can at least change part of your desire to have spicy food so you can fit in with the rest of your family or move out, right?
So here's the deal.
Scientists believe you can actually desensitize those pain receptors.
Here's a simple plan.
You begin by taking a very bland soup, for example.
Let's just take a chicken soup.
Then you add...
A little bit of pepper, right?
Then a little bit more pepper, then a lot of pepper, right?
Then you move on to pepper flakes because they're a little hotter, right?
Again, there's one or two, then more, then you dump the whole thing in there.
And you taste it, and you're moving around, you're getting comfortable.
This has happened over a couple weeks.
And then finally, the big boys, the hot sauces.
You can start with a little bit, and then a little bit more, and then, you know, without anyone looking like those guys did to their father, you pour it in there until your tongue catches up with your sense of adventure.
If you do that, the smell alone will wake you up.
Remember when the power of change lies in the power and you explore life a little bit.
One person with one voice speaking the truth.
▲
Export Selection