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April 24, 2024 - Dr. Oz Podcast
42:53
Gluten Confusion Cleared Up & How Wendy Williams Lost 50 Lbs. | Dr. Oz | S7 | Ep 23 | Full Episode
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Time Text
It's confusing and controversial.
I'm talking about gluten.
Dr. Oz, I try to eat very healthy, but the bread.
You may think you have a gluten sensitivity, but could it be something else?
There's one more extreme version of gluten sensitivity.
It's ugly cousin.
Plus, gluten-free food is everywhere.
But is it even good for you?
What you need to know before you buy another gluten-free product.
Coming up next.
We'll save lives today.
I'm going to be here today.
You guys ready to get healthy?
Thank you, thank you.
Today, we are sorting through and clearing up misinformation about the hottest food topics in America.
Now, one in four people are eating gluten-free.
But what if that's not really your problem?
Could you have an intolerance to something else?
There's a lot of confusing info on foods, especially gluten, so I asked one of the most important voices in nutrition to weigh in.
Today on the show, we've got the truth about gluten-free foods, what's healthy, and what's just good marketing.
Plus, we've got an issue about memory, because a lot of folks think women have better memories than men.
You guys think that's true?
We're going to find out for sure on the show.
And finally, one of my favorite guests, Wendy Williams, is in the house.
I love her too.
And she reveals a diet that turned her health around.
And she helps me pull off one heck of a big surprise.
You're going to love this.
Let's get started with gluten.
It is confusing and it is controversial.
And you have so many questions about it.
So for everyone that may have a food allergy or sensitivity and not know it, and that's a lot of people, we're taking a deep dive into what it is and what it does to your body.
And if it's really to blame for your fatigue, your weight gain, digestive issues, a whole slew of health problems.
Over the years, gluten has become public enemy number one.
Gluten is on the run.
At the top of the hit list of many Americans' diets, this dietary defendant has been cooking up controversy.
That's gone viral.
Gluten's rap sheet is long and getting longer.
It's been linked to no less than 55 diseases, including anemia, arthritis, and anxiety.
Reviled, even dreaded, it's now being driven out of your kitchens, grocery stores, and all the foods you love.
But some doctors say gluten is nothing but a scapegoat, with far too many people diagnosing themselves, leaving a lack of hard evidence against gluten.
In the meantime, by 2016, Americans will spend $15 billion yearly just to banish gluten from their diets.
But is gluten really responsible for your fatigue, weight gain, and digestive downfalls?
A new suspect has surfaced and may actually be to blame.
Is the culprit for your stomach pain and bloating?
Actually a wheat allergy?
And could you be pitting many of your health problems on the wrong purpose?
One of the leading doctors on food allergies, Dr. Mark Hyman, is here.
There's a lot of confusion out there.
And perhaps far too many people are diagnosing themselves incorrectly.
Doesn't any food allergy or sensitivity can be difficult to pin down.
But Mark, why is gluten so controversial?
It is controversial, man.
Everybody's saying, should I be on a gluten-free diet?
Should I not?
It's the latest fad.
What's the deal, right?
Yep.
Well, the truth is there's a spectrum of problems, from mild sensitivity all the way to full-bone celiac disease.
And most doctors just think it's on or off.
You have it or you don't.
If you don't have an abnormal biopsy on your intestine, then you don't have celiac and you can eat wheat.
But the truth is many people suffer from gluten problems.
And it's so common...
Because we've done so many things to damage our guts.
We take antibiotics, we take acid blockers, we take all kinds of things, anti-inflammatories that damage our gut lining and cause a leaky gut.
And we eat a crappy diet.
No fiber, too much sugar, processed foods, all those things are gut-busting diets and drugs that create a leaky gut and then we become more sensitive.
Which is why we've actually seen about a 400% increase in celiac and probably an equal increase in gluten sensitivity over the last 50 years.
Four hundred percent.
Four hundred percent.
It's crazy, yeah.
So before we get to the allergy part, help everyone understand the difference between gluten and wheat, because they're not exactly the same.
Yeah, they're not the same.
So, gluten is in wheat, Right?
But gluten can also be in barley and rye and other grains.
So gluten is a little protein.
It's sticky.
It's like what you make glue out of.
Actually, what's on envelopes, it makes them stick.
It's in the bread.
When you knead bread, it's like sticky and gluey.
Think about it.
Glue.
Gluey.
It's like gluey.
Right.
Gluey.
Right.
It's gluey.
And so that's actually...
This is how you get through medical school, by the way.
It's literally what we do.
It's true.
It's bad.
If you only knew, right?
If I only knew, man.
Alright, so let me bring Angela into the show.
She suspects something in her diet is affecting her health.
How are you?
Welcome to the show.
Hi.
How are you?
Nice to see you.
Nice to see you.
Angela, what was your tip-off?
What was bothering you, made you think something was wrong?
Well, first I have to say, Dr. Oz, I try to eat very healthy because I follow you, but the bread.
So I make like a sandwich of my meal, per se.
I have bread when I start, a little bread in the middle, and a lot of bread at the end.
That's a bread sandwich.
Like a bread sandwich, right.
So what I began to notice was a lot of bloating immediately.
So I go to the bathroom and I'm like, ugh, I can't fit my pants.
And in addition to that, on occasion, I have cramps.
And it's usually after I've taken in gluten.
So I have a lot of brain fog occasionally.
And I just don't know what it is.
You read everything and it's hard to determine.
So what we're going to do right now is walk you through the difference between a wheat allergy And a gluten sensitivity.
Okay.
And I want to see if you can find yourself in there.
By the way, what you're describing, Angela, is all over America.
Four times more of a problem than two generations ago.
Brain fog and gut problems.
It affects a lot of people.
So we're going to break that down.
Come on over.
So Dr. Hyman, I made you two high-tech models here.
Very beautiful.
Yes, this is the best.
I like the black.
It's the best in New York.
So they're chicly dressed mannequins.
Let's start off with weed allergies.
Explain what it is.
And then, Angela, you take notes to yourself.
I went home and do the same thing.
Is this what you've got?
So weed allergy is a very unique problem.
It's like getting a bee sting or a peanut allergy, and you know right away it's immediate, and it's pretty rare.
And you get things like hives, like terrible rashes, hives, itchiness.
That's a classic sign.
And you can also get...
Trouble with your immune system activating and becoming inflamed, and you can get trouble breathing, wheezing, asthma symptoms, classic allergic allergy symptoms that people get.
Congestion in eyes, runny nose, and also digestive symptoms.
You can get diarrhea acutely.
All these things can happen with a wheat allergy.
But that's an acute problem.
It's pretty rare, and you know if you have it.
So, some of these things overlap with what you were saying, Angela.
Yeah.
And I point that out because before you decide what you got, we want to go over the gluten sensitivity, but remember this a little bit.
Especially, I think this ishy hives is a big warning sign.
Yeah, people get rashes and just, yeah.
Okay.
Now, let's go over gluten sensitivity.
Which is pretty common.
Very common.
And it's often something that is just not diagnosed.
And it can create a whole list of symptoms, right?
Including?
Including joint pain.
Notice this prop joint pain.
Yes.
And this is the worst one.
Brain fog.
And it can cause inflammation.
And actually, inflammation affects every area of your body.
It makes you just feel lousy.
It's what I call FLC syndrome, when you feel like crap.
And this also can cause weight gain.
You know, we used to think that actually gluten issues cause weight loss, but we know now it can cause weight gain because of the inflammation.
It creates a whole list of problems.
This may be the one that's most awkward.
Gas, bloating, and diarrhea, irritable bowel, constipation, all those things can happen.
But you mentioned bloating, and I don't know if you get I do, yeah.
A little flat on it.
I mean, it makes your brain fog up.
Right.
Now, the problem is, you know, this actually is so common and mimics so many other problems.
People don't know it.
So, I always say it causes a whole list of problems, and I take care of people with a whole list of problems, which is why I call myself a holistic doctor.
Boom, boom.
He'll be here all week, Dr. Hyman.
All right, so we got a quiz, by the way, for everybody at home, so you can help to find yourself in these symptoms.
But I want you, Angela, to do this with us right now.
Okay.
And be very thoughtful about this.
Which of these seems more like your issue?
I would have to say gluten.
Now, there's one more extreme version of gluten sensitivity.
It's ugly cousin.
It's celiac disease.
So that's a bit more extreme.
I do think this is what most people actually have.
Not to scare you all, but this is actually something we can deal with.
So, what do you think is going on, Mark?
And also, let's walk in.
If you don't mind, what should people be doing right now at home if they think this is what they got?
Yeah, so how do you know?
You're suffering, you have these symptoms, you know, you don't feel good, you have this FLC problem going on, right?
So what do you do about it?
We have to figure it out.
And there's really two ways.
One way is testing.
And you can go to your doctor and you can get blood tests that help you identify if you have antibodies against gluten.
But the best way for people to tell is just get rid of it for a couple of weeks.
It's called an elimination diet.
Just stop that triple bread sandwich you got going on.
No bread.
No gluten of any kind.
Crackers.
All the things that we like to eat and often are very addictive, actually.
You get rid of them for two weeks and you see how you feel.
Do your symptoms go away?
Do you lose weight?
Do you have more energy?
Does the brain fog lift?
Does your stomach get better?
Because you know what the best doctor in the house is?
It's your own body.
It's your own body.
It knows exactly what's going on and it'll tell you if you listen.
Most people just don't listen.
Right.
Angela, the reason I wanted to take you through this exercise is if you actually had a wheat allergy, you could have barley, you could have rye.
Gas is gone already.
Gas is disappearing as we speak.
But you could have things.
With gluten sensitivity, you can actually get away with a little bit of those things, just not enough to push you over the edge.
So I like that it gives you the flexibility, gives you control, because knowledge is power.
That's right.
That's what this is all about.
Yeah, and the key is you may be able to add a little bit of gluten eventually, but if you stop it for two weeks cold turkey, then you'll know and you can see how much you...
Here's your brain back.
I want you to enjoy it.
Enjoy it with your child.
Okay.
Thank you very much.
Up next, the truth about gluten-free foods, what you need to know before you buy another gluten-free product.
Later, should you and your family go gluten-free?
We're going to show you how to do it drama-free.
We had our pizza, our traditional pasta.
We make them gluten-free at home and make them as good as they were before.
The common sense guide to cooking your favorite foods without gluten.
Coming up.
Why doesn't chicken taste like grandma's used to?
Once upon a time, chicken actually tastes like chicken.
We went straight to the farm to find out.
So the question then, of course, is how do we end up with today's chicken?
All new Oz.
That's coming up tomorrow.
Today we are sorting through the information out there about gluten, and one of the most confusing is gluten-free food.
Take a look.
Today, one out of every four Americans is eating gluten-free.
And although gluten adversity affects the health of only roughly 1% of the population, more and more Americans are gluten-free because they think it's beneficial to their health.
And food marketers have caught on, big time.
Since 2012, sales of gluten-free products have risen 63%.
Last year alone, more than 4,500 gluten-free products were introduced.
Now, some manufacturers of foods that never contained gluten to begin with are labeling their products gluten-free just to boost revenue.
The gluten-free frenzy is expanding into pet food, cosmetics, cleaning supplies, even water.
Today, we cut through the confusion and tell you what you really need to know about what is and isn't gluten-free.
Dr. Mark Hyman is back to help sort through gluten-free foods so you really know what you are getting.
Now, many people are buying gluten-free for different reasons, even if they don't have an allergy or a sensitivity.
So what do you think is the number one misconception, misperception about gluten-free foods?
Well, I think the biggest problem is that people think that gluten-free is healthy.
So that if they buy gluten-free food, that it's healthy.
But gluten-free cake and cookies is still cake and cookies.
In fact, it may be worse than regular cake and cookies.
Why?
Because when they take out the gluten and the wheat, they have to replace it with something to make it edible.
Right?
So they put in more sugar, twice as sugar, more fat, three times the fat, more salt, more calories, less fiber.
It's bad.
It's gluten-free junk food.
And they put in all sorts of other chemicals and crap and other things that you...
Can I say crap on TV? You just did.
You just did.
You said FLC before.
That was your code for it.
So, I mean, it's just such bad stuff.
It's not real food.
So, you know, I always say, guess what's gluten-free?
An avocado's gluten-free.
An almond is gluten-free.
An egg is gluten-free, right?
I always say, you know, if it has a health claim on the label, like low-fat or low this or more of this, it's probably bad for you, right?
If it has a health claim, I probably wouldn't eat it.
And if it's easier to remember things, just eat real food.
If it has an ingredient list or a barcode, Or a nutrition facts label, right?
Be careful.
Be careful, right.
So there's something you brought up before the segment that I didn't know about, and that's the reality that there's not a lot of regulation about what gluten-free even means.
And a lot of times there's a little bit of gluten in gluten-free foods.
Right, right.
It's very hard.
To get all the gluten out of gluten-free foods.
I mean, if it's an avocado, it's gluten-free, right?
But if it's a processed food, it's made in a factory, there may be contamination with other gluten-containing products.
And the FDA says the factories have to meet certain standards, but they don't investigate.
They don't really tightly regulate.
So you're kind of on your own a little bit.
So you have to be very careful.
And that's why I say, you know, just eat real food.
But the little bit of gluten in gluten-free foods is probably okay unless you've got celiac, right?
Yeah, if you've got celiac, then you need the no-fly zone.
You can't, you know, have no gluten.
Come on over.
The next truth is that you're probably going to pay more money at the checkout counter.
Shoshana's here from our audience.
Hi, Shoshana.
Hi.
Shoshana went shopping for us.
She's been shopping gluten-free for three years.
Why'd you go gluten-free?
So, three years ago, I became very ill.
I had the brain fog, the bloating.
I started to get severe intestinal and back pain, depression, eczema.
I had some extreme symptoms.
You had that whole list of problems.
And did it help you when you went gluten-free?
So, I went to an allergist, and he recommended I go gluten-free.
And I did.
It was hard, but I did it.
And three years straight, without it, all my symptoms have disappeared.
And I'm actually...
Good for you.
I feel better than I can remember.
Even as a kid, I always had a little bit of bloating issues, and I honestly, like, feel great.
You probably even had some of it when you were a kid.
You didn't know about it.
Yeah, you know, Ma'am, what's crazy is that most people aren't diagnosed, and actually people who have full-blown celiac may have it for 10 years before they get diagnosed.
So it's masquerades.
There's a whole bunch of other symptoms that doctors miss often.
So it's good to think about it.
So you're here to talk about money a little bit because you've been shopping this way for a while.
So you brought a couple examples.
Show me the difference between what you would normally pay if you're the average person versus a gluten-free selection.
Okay, so I have bread.
Of course, just like Angela, you know, bread is a big part of my life.
Whether it's sandwiches or toast, you know, breakfast, lunch, dinner, bread is a big part.
So my favorite bread, we found that 70 cents per serving compared to 25 cents per serving for non-gluten.
Three times more.
Yeah.
And how about this beautiful muffin over here?
So muffins, you know, like you were saying, like sweets, you know, brownies, cookies.
A muffin is $2 per serving compared to $1 per serving for non-gluten.
Yeah.
So think about this, guys.
They're charging you a lot more.
It takes time to process it.
They're going to charge you for that, but also they know there's a demand.
Right.
So you want it?
They're going to charge you for it.
All right, so when we come back, because money can help but can't solve all the problems, we're going to meet a family who is able to go gluten-free in a very inexpensive and easy way.
Stay here.
Later, are women better at remembering than men are?
It's easy to say men are always forgetful, but is there an actual science behind why women have better memories?
We're putting your memory to the test.
Easy ways to boost everyone's brain.
Coming up.
I want you to meet a family who's made going gluten-free drama-free.
They've been sharing their journey on their blog, no gluten, no problem.
And now they're going to share their common sense guide to eating gluten-free with all of us.
The Bronskis are here.
Welcome to the show.
We've got Dad Peter, Mom Kelly, and their kids Mary, Charlotte over there, and little Timothy.
So, what are the differences in the lives you guys have lived between the pre-gluten days and what you're doing now?
The biggest difference is really now how much we make at home, partly because we want to.
We like to cook food from scratch, but we think we get tastier, more affordable gluten-free food that way.
You know, we used to eat something of a standard American diet.
We had our pizza, our traditional pasta.
We still eat a lot of those things, but now we make them gluten-free at home and make them as good as they were before.
So, for example, you've got a lasagna set up here.
Now, you have Italian background, is that correct?
Sicilian.
Sicilian.
Specific Italian.
Yeah, very specific.
So, making lasagna without pasta is a real problem, without the semolina loaves there.
So, you make it out of potatoes, is that right?
Yeah.
So, it's like making a traditional lasagna.
It's like a layer cake.
We start with some marinara in the bottom.
We're going to do the marinara.
Let's see if marinara can get that right.
There we go.
We'll put in a layer of potato.
The thinner you can slice them, the better.
They'll act more like noodles.
You add your ricotta cheese, your fillings.
In this case, we've got squash and mushrooms.
And then you repeat so you've exhausted your ingredients.
Here's the ricotta cheese.
I'm a good masher.
Go ahead and get in there.
All right.
And I got one other favor I understand.
Is that correct?
Oh, yeah.
What are we going to make?
This is what the kids apparently do.
Chicken fingers.
Chicken fingers.
Come over here.
Come on, Charlotte.
Help me with that.
Come on, little one.
We're going to go first over here.
Come on over here.
Why do you like chicken fingers so much?
Let me get up here.
Why do I like these chicken fingers so much?
Because they taste crummy.
Maybe it's the crispy crunch.
What do you think of that?
Yes.
Okay, so how do you bake them?
So we're going to make chicken fingers like you would make traditional chicken fingers.
We're going to start with chicken tenderloins, dredge them in some gluten-free flour, You'll give them a basic egg wash so that the breadcrumbs have something to stick to.
And then Charlotte, can you help Dr. Oz season the breadcrumbs?
So Charlotte, why don't you go ahead in those little bowls in front of you, take some pinches.
And we'll put those into the bowl with the crumbs.
Good job.
There you go.
And be generous.
Flavors are good.
All right, Charlotte, take it away now, Tigress.
Let's see what you do here.
Oh, yeah, do it that way.
There we go.
That's what I do.
When I do that on this show, I get criticized.
When she does it, you applaud.
Charlotte, you're a star.
Flip it over.
If I flip it over, they'll be tweeting me tomorrow about how I'm not worried enough about sanitation issues.
Okay.
Put it over here.
See, next time I'm doing exactly what Charlotte's doing.
That's the right way to do it.
Nice for you, good for you.
Now when you're done, it looks like that.
Is that what it looks like?
Now you can't take a bite of that because your hands are dirty, so I will feed you.
I made these myself before the show.
I'm kidding, I didn't do that at all.
Lizard, thank you very much for being here.
I really enjoyed it.
Thank you so much.
You can find this recipe at DrOz.com and also in the Bronx, these cookbooks.
Up next, whose memory is better, a man or a woman's?
Stay tuned.
Later, she's one of the funniest ladies in daytime talk.
How you doing?
The one and only Wendy Williams.
How a new diet...
My mouth is watering as I'm talking about it.
...changed her outlook on life.
I'm like 21, Dr. Oz.
I don't know who you think you're talking about.
But she ate to lose weight.
Why doesn't chicken taste like grandma's used to?
Once upon a time, chicken actually tastes like chicken.
We went straight to the farm to find out.
So the question, of course, is how do we end up with today's chicken?
All new Oz.
That's coming up tomorrow So I think I have a pretty good handle on retaining information, but of course my wife Lisa begs to differ So today's conversation is an important one.
Are women's memories better than men's?
Laura and Bobby are here.
All the women are, you're confident?
Very, very confident.
How long have you guys been married?
I'm going to let you answer.
Because just last week, we were out for dinner.
Our best friends asked us, and he looked at me, and he said, how long were we married?
Oh, great start, Bobby.
Nice job.
I know.
I know it's 10 now.
10. It's 10 years.
Is that correct?
Yes, that is correct.
That's not a quiz question.
We're going to do the real quiz now.
So, you're also confident we're going to actually test our couple today to see whether or not actually they're...
No cheating.
No cheating, right.
Whether they reflect what's going on.
So, before the show, I asked Laura several questions, and she's written the answers down on these beautiful cards.
Let's see how much Bobby can remember.
Where was your first date, Bobby?
Let him answer first.
You can't help him.
Oh, come on!
It was a restaurant.
Where were we?
You don't remember?
Thank God it's Friday.
Is that right?
It says Monmouth Mall here, and it was.
It was a TGI Friday at the Monmouth Mall.
We need the help.
We'll give that to him.
What's the first birthday present you bought for Laura?
Actually, the person she bought you.
The first birthday present she gave to you with her hard-earned money.
I should know that.
Yes, you should.
Come on, Bobby, help us a little bit here.
I think it was a shirt.
No, no.
It was not a shirt.
What was it?
It was a huge surprise party with all of his friends.
It obviously left a deep memory.
An unforgettable evening.
But I did get a present, too.
Get up!
Get up!
That's terrible!
That was horrible.
Get up here, Laura.
Let's talk about what's going on.
Come on over here.
Not done yet.
Bobby, can you join us, please?
There's science behind what's going on here.
There's science.
Bobby, you're part of the show.
Come on.
The woodmakers are clubbing you behind you.
You see how angry they are?
Stand right there.
So here's what's going on in Bobby's brain.
In fact, this goes on to all of our brains.
So after the age of 30, our brains begin to shrink down.
Hold on.
Who told him we were over 30?
Yeah.
Yeah, I'm guessing.
I'm just saying theoretically.
All right.
So that's nice.
But in men, this is a big deal.
See this little area here, this pink area?
That's called the hippocampus.
That's actually where memories are stored, deep inside the brain.
After age 40, men have their hippocampus shrink much faster than women.
So hormones drive a lot of this difference.
Women are always complaining about their hormones, in particular estrogen.
But estrogen actually protects the brain.
Men have this little sliver of memory that starts to disappear more readily.
This explains so much, Dr. Oz.
It does.
Next, you know what?
Do social things with them.
Let them play some poker with the guys.
Whatever you can do socially can actually reduce your memory loss by 50%.
Absolutely.
Thank you so much, Dr. Oz.
Appreciate it.
Up next, one of my favorite guests is here for a visit.
Wendy Williams stops by for a health check-in.
Next, she's the diva of daytime talk shows.
Wendy Williams.
What she did to turn her health around.
And later, I'm cooking up a surprise for Wendy's biggest fan.
Is she gonna knock me down and pull my wig off like she's gonna be so happy?
She might.
Coming up.
She's a diva of daytime TV who's not afraid to say it like she means it.
Today she's revealing the big changes she's made to her diet and the secret to her weight loss success.
Say how you doing to my friend Wendy Williams Oh, I love having you here I love having you here This looks great.
Look at this.
Thank you.
Look at that.
I mean, I do what I can, Dr. Ross.
Oh, please take me over here.
I can do what I can.
I sit in this chair or that one?
Yes.
You said the far one.
Whatever you want to sit, I'm going to move away from wherever you sit and then make you comfortable.
Do you want me to move?
Okay.
That's exhausting walking over here.
It's like a workout to get from that entryway.
Yeah, I call it the walk of shame.
Because if you fall, uh-oh.
It's bad news.
Well, yeah, that's a long walk.
Why do I have this microphone?
I have a microphone here.
Because we're going to talk to the audience in a second.
Oh, okay.
We have a very, very important segment coming up where you're going to talk to the audience to get your questions ready here.
So let's talk about you for one second.
Last time you came on, you just turned 50. Yes.
What have you learned about yourself in the past year?
I have learned that 51 is even better than 50. I turned...
I turned 51 in July.
I've never felt better, stronger, or faster in my life.
Physically speaking, I have not weighed approximately, and I'm not sure the exact number.
I think it's like 145 pounds that I weigh.
Is that what you weigh now?
Yeah.
Oh my goodness!
Yeah.
Oh my goodness!
It's a good weight.
For me, at 5 feet 11, with heavier bones.
And, you know, I lost 50 pounds, which I didn't realize that until I was talking to your show producers.
And they said, well, how much did you lose?
I said, well, when I went to my endocrinologist, you know, I have the thyroid, three years ago, he goes, you weigh 195 pounds.
And I was like, oh my God, what happened?
In my mind.
And so I concentrated and concentrated and did it slowly but surely because I've been on every stupid diet you could possibly name.
Walk me through this.
What did you do?
I mean losing 50 pounds, 55 pounds is a big deal.
Yeah.
Slow and steady is the name of the game.
I stopped getting on the scale because I'm my own worst enemy.
And if I see that I've gained weight, I feel very bad about myself.
But recently, me and my Kevins, you know, my husband and son, we We are vegans with an alkaline twist.
So we're, yeah, I don't eat meat.
Your favorite fatty.
I don't eat meat anymore.
It's been a life-changing thing.
I have very bad lower leg psoriasis.
You do?
And it started to, well, I use leg makeup and, you know, I wear nude color fishnets.
That's the trick, girls.
But I have very bad lower leg psoriasis.
Yeah, and it started to creep up past my thigh.
Or past my knee.
And before it crept any higher, if you know what I'm saying.
And I think you do.
I said, well, we have to do something.
And then my husband is asthmatic, and he has eczema, but his eczema is much better, you know.
And then our son has very bad eczema.
And so we said, let's do something.
And I'm the oldest out of all of us.
I married a younger man.
Good for you.
He has very good taste in women, by the way, your Kevin.
Thank you.
You know, but I'm the oldest out of all of us.
And I said, at 51, why not try?
Like, I want to live.
Life is good.
I want to live, Dr. Oz.
And I don't take any medicine right now except for a pill a day for thyroid.
My cholesterol and my heart and everything is good.
And before everything gets bad, you know, because people on the other side of 50, of which John Licuizamo calls it being a half a century old, I'm like, why do you have to put it that way?
You know, I want to live, and I don't want to take pills, and I want to live.
So has it helped being on that strict of a program?
Yeah.
I get the weight loss part, but you are seeing at general, I mean, joint pain, the things that most of us start to suffer from after age 50, which I suspect you're probably experiencing as well, have they changed with this program?
No, because I never had the joint pains and stuff before.
Like, I'm like 21, Dr. Oz.
I don't know who you think you're talking to.
I can see it.
I am like 21 years old.
I've got a very healthy libido.
I've got a very, very good recovery, like when I do my Pilates.
I fell off the stage the other week when I was doing...
Well, don't laugh.
Okay.
Falling is always funny.
I walked to the end...
This is during my stand-up.
And I fell off the stage, and they put it on the TMZ, so you can Google it and find it.
Perfect.
But I recovered like...
Nothing.
And I was not black and blue, and I did not ache the next day.
And before those things start to happen to me, Dr. Oz, I just felt like a change in diet would be good.
Why not?
Yeah.
Yeah.
You know, you've been very open, and I really appreciate it, but I think everyone else does as well, about the ups and downs in your weight, the struggles that you've experienced, because we all do them.
So, I would love if it's okay.
Everyone wants to know exactly how they can have results just like you.
So, we're going to start a new segment on the show.
Okay.
It's called, How You Chewing?
Oh!
Hi, there you are.
Hi, guys.
How you chewing?
How you chewing?
Come on over here.
Grab your mic.
Okay.
We're going to find out if the audience...
Can stump you with how you're chewing questions.
Are you guys ready for your question?
I warned you ahead of time now.
Who wants to ask the first how you're chewing?
Come on up here.
Let's do it.
Come on up here.
Can you make it here?
Uh-oh.
I'll support you.
I always will, you know.
Uh-oh.
There we are.
There we are.
Do you think that was a walk of shame over there?
There you are.
All right, dear.
What's your question for Wendy?
Hi, Wendy.
How you chewing?
How you chewing?
You can go ahead and stand up.
Wait, Dr. Ross, don't let me go.
I'm a woman of a certain age like you, and I've been a yo-yo dieter my entire life.
And I was wondering, how do you keep from falling off the wagon and eating junk food?
Well, now we make our own junk food at home.
You know, I know how to make homemade potato chips.
We only use sea salt.
We don't use regular table salt.
I know how to make homemade plantain chips.
I make my own ketchup.
Now it's easy because we've been doing this all summer.
But prior to that, I already lost a lot of weight.
And I didn't deny myself of anything.
What I say is tomorrow will be a better day.
And I promised myself that.
And it worked.
Okay.
Yeah.
Thank you so much.
Yes!
A how you chewing question over here.
You got one?
There you are.
How you chewing?
How you chewing?
I said, how you chewing?
How you chewing?
Is it hard to eat healthy and stay healthy?
You're going to take your time?
Wait a minute!
You were at my show earlier today!
She was?
Yes!
Oh, I love this!
Oh my gosh!
I love this!
I recognize your pin!
Yes!
They're making the rounds!
I love it!
Yes!
Is it harder to eat healthy and keep the weight off after 50?
No, it's actually easier.
I'm going to tell you why.
Why?
Because I am very aware that metabolism slows down.
And I am really loving being at my optimum at this age.
And I don't want to undo it.
So it's easier now to keep the weight off than it was, say, if I did this when I was 25 or 35. You know?
Yes.
Yeah.
Wonderful.
Thank you.
One more higher chewing question.
Come on down.
Can you make it down?
I don't know, Dr. Wan.
I'm supporting you.
She's making it, she's making it.
Okay.
Wendy, how you chewing?
How you chewing?
I have read all the celebrity fab diets and I even heard Beyonce went vegan.
Should I do the same?
I say do what's right for you.
Because here's one thing that I will tell all of you all and I don't care.
You know, I am somewhat of a celebrity and even I cheated.
You know, in 1994, liposuction, breast implants.
After we had our son, I got a tummy tuck.
So I already had something to put me on a track to want to keep it off.
You know, celebrities are constantly doing things.
Don't believe the hype.
Okay?
But do what works for you.
Okay.
Yes.
All right.
Thank you.
All right.
Now listen.
I got a favor to ask everybody, including you.
Okay.
This is a big deal.
You've inspired a lot of women.
A lot of women.
Many of them in this audience.
They're tracking around with you.
Now right now, backstage, this is one of your biggest fans.
She has no idea you're here.
There she is sequestered backstage.
She thinks she's helping me with a cooking segment.
Oh my gosh.
Oh my gosh.
But I can't wait to see how she reacts when her biggest, biggest idol actually walks out Is she going to knock me down and pull my wig off like she's going to be so happy?
She might.
She might.
So, Audis, can you keep a secret with us?
Shh.
Don't tell her.
Here's what we're going to do.
When we come back, Wendy makes one of my viewers her favorite healthy homemade snack, the one you guys were asking about.
Yeah.
We're going to do it and surprise her.
So don't miss this.
Perfect.
Perfect.
It's going to be good.
It's going to be good.
Later, Wendy's gift of gab gets put to the test.
You put it in your mouth and go, eh.
Why doesn't chicken taste like grandmas used to?
Once upon a time, chicken actually tastes like chicken.
We went straight to the farm to find out.
So the question then, of course, is how do we end up with today's chicken?
All new Oz.
That's coming up tomorrow.
Are you excited?
She's going to tackle you.
I know she's going to be so excited when she sees you.
Will I have something to hold on to?
Yes, you're hauling to me.
But she's going to take you down.
I know it.
Damn it.
I can't wait, though.
All right.
I'm going to go start the segment.
You sneak out with the food.
Okay.
- Okay, okay, okay. - Today my viewers are sharing some of their favorite healthy recipes inspired by TV stars Joining me now is Sydney.
So what was the turning point for you when you finally realized it was worth eating differently?
After trying so many of the celebrity Hollywood diets, I had to realize that I can't keep failing.
I had to try something else.
So I finally realized to embrace and accept the fact that all I need to do is become the best me that I can be.
And that was my ignition for my journey.
So you had a celebrity that inspired you?
Yes.
Wendy Williams was my inspiration.
She literally has helped to change my life.
Her courage, her boldness, and her strength has served as fuel for my journey.
She literally, like, helped me to push from her inspiration with her show, and she tells us how she cooks.
I used one of her recipes to start, and it really helped me.
She helped me to understand that stepping on the scale doesn't define how great of a woman I am.
She also helped me to understand that it's okay to be pretty in the face and a little extra meat on my waist.
That's right.
How you doing?
How you doing?
I love her, too.
All right, what are you going to make for us today?
I have here some taco salad.
It's the simplest recipe you'll ever find, and it tastes great.
All right, so how do you do it?
Well, first you'll use some lettuce, and you'll have the lettuce head set aside.
Where's your lettuce?
You can use plantain chips if you want to.
All right, planting chips.
Then what do you do?
You brown the meat, of course.
And as the meat is browning, you'll line the chips up.
You'll brown the...
But you don't have any of the stuff you need for the tacos.
Yeah, we do.
You do?
That's the meat.
But there's no lettuce.
That's not...
This is...
Is that meat?
Yes.
I mean, you deserve better than this.
Can someone please bring out the lettuce?
Someone bring me the food, please, for the tacos. - Ah!
Yes! Yes! Yes! Yes! Yes! Yes! Yes! Yes! Yes! Yes! Yes! Yes! Yes!
Oh, my God!
Oh, Sydney!
Hi!
Oh, Sydney, this is not lettuce, but I couldn't find it, and then they said go, so I just grabbed the pepper and came on out.
It's good enough.
Thank you so much for your kind words.
Hi.
How you doing?
How you doing?
Good.
I mean, it's pretty cool to hear that from someone who actually follow what you're saying.
It's very, very flattering.
It's a lot to hold up.
You know nobody's perfect.
Yes.
And I'm messy.
I know.
It's okay.
But I appreciate your kind words.
Thank you.
You've inspired me so much.
Thank you, Sidney.
Well, you got it right there.
Yes!
Can I believe it?
So, I wanted to show you a little something about...
Now, Oz, do you have all the...
I have your stuff.
Cindy, we were obviously pulling you in.
We didn't have your stuff.
We do have Wendy's stuff.
This is our Waste Watchers plan.
I had mentioned to everybody earlier that plantain chips are a big snack in our house.
We love plantain chips.
And what we use, we use grapeseed oil.
We no longer use the oil that maybe you normally use or that we used back in June.
How much you put on there?
Enough to coat the bottom of the pan, but it's okay.
It's okay.
It's TV. You know, by the way, this is a pretty good idea.
Rapeseed oil reduces cholesterol.
I'm very proud of you for using that.
Thank you, Oz.
And then what you do, you peel your plantain and you cut them while you're watching television.
You know what I'm saying?
You cut them as thick or thin as your family likes them.
And then you put them in the oven.
I put them on 400 degrees for approximately 15 minutes.
Check on them.
They come out just like that.
And before they cool off, I sprinkle them with sea salt.
We don't use table salt anymore.
And then, I don't mind mine regular, but my young Kevin, he likes my homemade ketchup.
It's not salsa, it's ketchup.
And what I use, Sydney and everyone, I use tomato paste.
My mouth is watering.
Tomato paste?
What's hot sauce?
More hot sauce?
No, no hot sauce.
Red wine vinegar loosens up the tomato paste.
Now, why is red wine vinegar good for you?
First of all, it's really good for your appetite, but it's also good for the way sugar gets into your bloodstream.
You have all the healthy things.
This is so cool.
I'm healthy.
How do we actually make it?
I'm surprised you make your own ketchup.
I would have just bought that in the store.
No, I can't.
You know why?
Because they use refined sugar, and the ingredients are not good for...
My family and I. So specifically, you take your onions and dice them up in tomatoes?
I dice up the onions.
Show me how you do this.
You were making tacos.
You're probably good at this stuff.
And I dice up any color pepper, whether it's red, green, yellow, however you want to do it.
And the tomatoes that I will add to the tomato paste to make it chunkier, because they like it chunky, but it's not a salsa.
It's ketchup.
We use plum tomatoes.
We don't just use any tomatoes.
Plum tomatoes.
And then I love agave.
Agave is the only sugar that we use in the Hunter household.
That's my marital name.
But agave is what we use.
And mix it all up.
We don't have a food processor, nor do I care, because that's just one more thing to clean.
So you literally just put these all together.
When you blend it up, I don't use a processor, but when you mix it up with your hand, it looks like this.
Yes, exactly.
All right, so the moment of truth.
We're gonna put the recipe on DrRoz.com, by the way, so we won't figure it out.
But we have all these mixed in there with the plantains.
Come on, try it.
Dip in there.
Oh, it's good.
Do we do a good job copying you?
I would use less agave and more vinegar, but that's very good.
You do it to your taste.
It's great.
It's great.
And I use that.
I make my homemade chickpea burgers and, you know, with spelt bread.
We're a spelt flour family.
It's fine.
Are you happy cooking with your idol?
Yes, I am!
Are you speechless?
I am!
The last word for you.
What do you want to say?
Say goodbye.
Thank you so much for being my inspiration.
And keep going.
You look amazing.
Thank you, Sydney.
Thank you, Sydney, as well.
When we come back, Wendy and I are going head-to-head in a game called Words with Wendy.
You want to watch this?
Oh.
You want to miss this?
Stay here with me.
It's the biggest food fight of the year.
GMO labeling.
And it's about to get messy.
We reveal the vote that may deny your right to know what's in your food.
All new odds.
That's coming up on Thursday.
Wendy has the gift of gab, so I have a game I want to play with you.
Okay.
But you know so much about food, I decided to make this more about medicine.
So I have a bunch of cards here.
Okay.
We're going to take a little game.
It's called Words with Wendy.
All right.
Words with Wendy.
I'm going to have these cards.
I'm very competitive.
We're on the same team.
I'm glad.
Okay.
You've got 60 seconds to do this.
You get one pass.
I'm going to hold the card up against my forehead.
All right?
And you've got to describe what it is, but don't say the word.
Are you ready to go?
Okay.
Audience, don't say anything, but you can cheer me on.
Okay.
Ready?
Start the clock.
Go.
It's shaped like a nail file, but you put it in your mouth and go, eh.
Tongue depressor.
Yes.
Okay.
All right, you stick it in your booty when you want to know whether you're sick.
Temperature.
Yes.
Thermometer.
Thermometer.
This is the place that you go to pick up your medicine.
A drugstore.
Pharmacy.
Yes.
Oh, my gosh.
You can pass if you want.
Pass.
When you get an infection, sometimes they call it a blank infection.
Blank infection?
Blister infection?
Does start with a B. Blistering infection.
Oh my goodness, what kind of infection is it?
It's the nastiness on a counter, and you have to clean it well.
Bacteria infection.
Yes.
Okay.
These are your blood...
Cells.
Yes!
Oh my goodness, that was good.
Okay, you wear this around your neck.
Mask, surgical mask.
No, and then you...
Thethoscope.
Yes!
Um, no, wait, that was the...
Okay, next.
Thethoscope, I got it!
It counts!
What was that one?
That's colonoscopy.
Oh wait, yeah, no, I would've told you something that I haven't had done, even though I'm 50. You haven't had it yet?
I haven't.
It's okay.
You didn't get mirror dry.
No, not yet.
You're still sweating.
You're right.
I got my mirror dry.
All right.
Well, maybe we'll trade off.
I'll get the mirror dry.
We'll do the same.
The two-for-one special.
You get the colonoscopy, I'll get the mirror dry.
I'll ask.
God bless you.
I love you.
Thank you.
You are the best.
Wendy Williams!
Thank you, everyone.
The guest of Wendy Williams Show Weekdays.
Check your local listings for times.
She tells her like it is, like it's real.
Remember, healthy and happy starts at home.
I'll see you next time.
Good.
Yeah, no, I haven't gotten it yet.
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