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May 30, 2024 - Dr. Oz Podcast
42:52
Live Gut Diagnosis: Dr. Oz Uncovers Unexpected Results | Dr. Oz | S7 | Ep 57 | Full Episode
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Time Text
A little nervous?
I'm very nervous.
A live exam in the studio.
Can you actually see what's going on inside you?
Unfiltered.
You get pain with it.
I do all the time.
You do.
Unscripted.
I am hearing sounds.
Uncensored.
We obviously got a lot of tests on you.
The diagnosis no one was expecting.
Coming up next.
I've got all the results.
And they're right here.
We'll save lives today.
today - You guys ready to get healthy?
Today's show is about going inside the most intimate places to learn about your health.
Talk about your gut, your fridge, your bedroom, And we're talking about one area that's really sensitive to a lot of us, the doctor's office.
Patients get anxious in there, doctors often running short on time.
So today we're going to have a live exam room in the studio, unscripted, unfiltered.
Along with top doctors and different specialties, we're going to meet a viewer for the very first time.
I haven't met her yet.
You're going to diagnose her symptoms in real time.
You're going to see it.
And why is that important?
Because you're going to get a window into the world of how doctors think.
And maybe, maybe, it'll even help figure out symptoms that you might have.
And then, the one thing that speeds up everyone's metabolism.
We'll tell you what that is.
Then, it's time to chill, because we're turning your freezer into a one-stop shop for fast, healthy meals.
Now get this, we're showing you how to make 30 freezer meals in just one hour.
So, let's get started with our first appointment.
It's going to be in our exam room.
Now Irene, she's behind me there, is our very first patient.
Before she comes into the exam room, she's in the lab back there getting her vitals taken.
She's going to come out here today with some gut issues, and I brought in two specialists.
Together, we're going to try to diagnose in real time what's going on with Irene.
I want you to meet gastroenterologist Dr. Lushini Raj, and naturopathic Dr. Pina Abidushay.
Remember, this is the first time we're ever going to meet this patient, so let's meet Irene.
Please join us in the exam room.
How are you?
I'm good, Dr. Oz.
A little nervous?
I'm very nervous.
I just learned about why.
We're not giving any shots today so you can be comfortable.
So you're with our medical student, Michael.
Yes.
You got some vitals.
I do.
What'd you find?
Temperature is 98.9, heart rate 64, respiratory rate 15, and blood pressure is 95 over 62. Those are all great numbers, especially your blood pressure.
Thank you.
Thanks very much, Michael.
All right, so have a seat.
Thank you.
I introduced you to the doctors already.
Dr. Judge and Dr. Raj.
Nice to meet you.
Hello.
So nice to meet you.
Now come have a seat if you don't mind.
I was taught by one of my best teachers ever that you never want to treat a disease, you want to treat a patient.
Okay.
And I want you to think about that.
I want you all to think about that next time you see a doctor.
We need to know a little bit more about you to actually figure out where your symptoms fit into the picture.
So give us a little background.
What kind of work do you do?
Kids?
Oh, okay.
I just recently retired a year and a half ago.
I was a New York City police detective for 21 years.
You're a detective?
Yeah.
Well, I was, but, you know, but I'm retired, so I have three children and ten grandchildren, so I'm very busy at home.
You have ten grandchildren?
Yeah.
You know, doctors are detectives that are on our way, so we're going to find out how we can interrogate each other today.
I hope so.
Tell us a little bit about your gut.
What's your symptoms?
What isn't my symptoms?
Okay.
I've been dealing with digestive issues ever since I was a child.
As early as I can remember.
Bloating, gassy, pain.
Sometimes I didn't even move a bowel for up to nine days.
So it was...
Painful for me.
And I'm working as a police officer.
You kind of think it was some of the stressors trying to bind me.
But I've been retired a year and a half now.
And it's still impeding my lifestyle.
And it's getting worse as I get older.
And if you don't mind, I'd like to find out a bit more about triggering these symptoms.
You thought it was your work.
But you stopped being a detective a year and a half ago.
There must be something else that you think is associated with the constipation, the bloating, the sort of feeling of unease.
I've really cut down a lot of the foods that I thought perhaps would have, you know, bind me down, but I cut down a lot of the foods that I've eaten, so I try to eat less meat, more vegetables, but I still like the rice, I still like stuff like that, but I don't eat it every day.
So you can't say when you eat one food, three hours later you have this problem?
It's not that clearly correlated?
No, no, I can't say that, no.
And let's talk about stress a tiny bit.
Oh, okay.
Well, I'm stressed right now.
Yes, I'm sure you are.
I'm sure you are.
How do you think that might play a role in all this?
It could.
You know, I really thought taking away that scenario of working those hours, those long hours, and then going home to a nice retired life would change a little bit for my lifestyle, but it didn't so much.
Alright, so, Dr. Raj, let's start with you.
Why don't you follow up on some questions as a gastroenterologist?
Well, first of all, you talk about constipation, a very common issue for women, but there are certain, we call them red flags or warning signs that I want to ask about.
Have you noticed any unexplained weight loss recently?
No.
So your weight has been stable?
Yes.
Any blood that you notice when you go to the bathroom?
No.
Nothing like that.
Any mucus?
No.
Okay.
And the shape or the size of the stool, has that changed at all recently?
It's always been very hard.
Always hard.
Always hard.
And somewhat narrower skin.
Yes.
Mm-hmm.
Okay.
Got it.
What shape of the alphabet does it make?
Does it make an S? Ah.
Does it make an S? Does it make an S? Escavation points.
Periods.
Periods.
Mostly punctuation poop.
Yeah.
Have you ever found a time that you would ever have a bout of diarrhea or loose stools where you would have the constipation and then you would just go?
The only time I would have something like that would be on a major stressor.
And in your family, does anyone have digestive issues?
No.
Well, my mom did, but...
What did she have?
Same thing, you know.
And every time I go to a doctor, they always tell me that I have a slow digestive system, drink more water, change your diet.
And I've done all that, so...
Do you also have any upper GI problems?
Do you feel like the fullness and the bloating in the upper stomach as well?
Yes.
Okay, do you feel you also have reflux and heartburn?
Heartburn, sometimes, not often.
Okay.
But yeah, a little bit of reflux, sometimes not often.
And would that ever wake you during the night?
No, no.
It's just that during the day you would feel it and food would sit?
Yes, it would sit very heavy.
So if it's okay, let's move on to the physical exam.
Okay.
So we can actually see what's going on inside of you.
If you stand up for one second, I'm going to get your sheet here.
Sure.
Good, okay.
You can sit down again.
That's perfect.
Okay.
I'm going to ask you to lie down.
All right.
Pull this out.
Make you more comfortable there.
So to do an exam, we've got to take your clothes off a little bit.
Okay.
Don't do too much, but...
Go ahead.
Thank you for being such a good sport.
Yeah, if you could just unbutton and unzip a little bit, and we're going to raise the shirt just a tad.
Perfect.
Good.
So the first thing I'm doing, and I'm going to ask you to just have your hands down by your side, great, is just inspecting the abdomen.
I'm just looking for symmetry, making sure there are no, you know, very obvious bulges or masses, anything like that, and everything looks absolutely fine.
I'm looking to see how your abdomen moves as you're breathing, and it looks great.
And let it out.
And then the last thing I'm doing is just, this helps me, this is called percussion where I'm actually listening to see whether this is dull or more hollow sounding.
And most of the abdomen should sound hollow because again it has air in it.
This area right near the liver is supposed to be a bit dull.
And here near the spleen again.
All the sounds sound great.
Oh, okay.
Thank you.
So, that's a traditional gastroenterologist exam, but I also want Dr. Ludusche to examine you as a naturopathic doctor.
This is how people are examined in other parts of the world.
It's a different technique, but also valuable for billions of people.
So now, what we're going to do is have you sit up.
And the other thing that we do in Chinese medicine and natural medicine is that we also take a look at your tongue, believe it or not.
Oh, boy.
I'm going to have you stick out your tongue, and I'm going to explain it to everybody else.
Okay.
So, all the way.
Oh, boy.
Excuse me.
No, no.
It's okay.
So, all the way.
Big ah.
Ah.
Very good.
So, what I'm looking is for the color, shape, coating, and texture of your tongue.
And if you could see on her tongue here, the tip is kind of quivery, very narrow.
It has a red tip.
It's kind of dry on the inner part and has this whitish, yellowish coat.
Does that make sense?
I'm going to have you flip your tongue under.
That looks all good.
You can relax there.
I'm going to put that together as to what that means.
As far as I know right now, you're going to make it.
Good news.
It's a good start.
It's an anxiety cutter.
When the pulse is in Chinese medicine, again, I'm not just feeling like the heart rate, I'm also feeling the quality of the pulse.
So just bear with me one second.
And as Pina's focusing on your pulse, we obviously got a lot of tests on you.
So for us all to be on the same page, these are the tests that Irene had.
She had the usual blood tests we do, looking, importantly, at her liver, thyroid issues, making sure her vitamin levels were in the right place, checking for a few things like H. pylori and celiac disease, which can cause some of these symptoms.
But we also did a colonoscopy, and we got a stool sample.
So we got all this, and you also kept the food journal for us.
Yes, I did.
So I've got all the results.
And they're right here.
So what I'm going to ask everyone to do is be patient with us.
We're going to take the break.
And while we're in break, we're all going to go through the food journal results and these test results that you've given us.
There you are.
And I'm going to ask you to wait off stage because I want to have a conversation with these doctors the way we normally would if you were coming to our office.
We would talk without you there just so we could be more open about our thoughts.
And then I'll bring you back.
And I promise you if there's a significant problem, I'll tell you first.
Thank you.
It's okay?
Thank you, Dr. Ross.
All right.
When we come back and discuss your diagnosis and treatment for Irene, it might just help figure out what's going on in your gut as well.
Stay with us.
Next, we're uncovering Irene's diagnosis in real time.
Get a first-hand look at how doctors think and come to a conclusion.
Find out with Irene if her condition is treatable or if it's life-threatening.
A gut diagnosis that could even help you.
Now I'm going to show you some stories today that will change your lives.
She went from 500 pounds to fabulous.
I had absolutely no idea that I was that large.
It's been totally life-changing for me.
Whether you want to lose 10 pounds or 100, this is the show for you.
Oh my goodness.
How they did it and how you can too.
Plus, the skinny on Fat Tricks.
Can they help you lose weight by drinking them?
All new Oz.
That's coming up tomorrow.
Welcome back to our exam room.
Here's a recap of where we left off.
Gastroenterologist Dr. Roshini Raj, naturopathic doctor, and I met a patient, her name is Irene, who came in complaining of chronic digestive issues.
Like so many of you, we did a real-time exam on her for the first time on the show to try to determine a diagnosis.
So Dr. Raj, what were you most struck with about Irene's symptoms?
Well, I think in terms of her symptoms and her history, this has been going on for a long time, and there haven't been many recent changes, which is actually a good sign that we're not dealing with something life-threatening.
That's good.
We had some very important blood tests done.
I thought the blood count was extremely important to make sure she's not anemic.
And then celiac disease, another very common cause of bloating.
Her antibodies were negative, although not always conclusive, as we know, in terms of gluten sensitivity.
If they're not true celiac, she still could be gluten sensitive.
And, you know, what did you hear that was most important to you?
And I know you did an exam that most of us aren't familiar with in the West anyway.
Right.
Help us understand how that affected your diagnosis.
So with looking at the tongue and the pulse, what it does is that it allows me to see, does she have a lot of congestion in the digestive tract?
Is she depleted as a person?
You know, was she really stressed out?
So when you look at the tongue, if you remember on her tongue, the tongue itself was very thin and red at the top.
Which would show a lot of upper heat, which she talked about the reflux and the heartburn.
And then the thick coat on the base of the tongue also shows that there's just, things are not moving in her digestive tract, so things are very sludgy in there.
And she has what's considered a lot of phlegm or dampness.
And so with that, and in conjunction with feeling the pulses and looking at the blood test, then we're able to come down to a treatment recommendation and a diagnosis that's specific just for her.
Alright, so I'm gonna go back and get Irene.
Give me one second.
There you are They were all nervous for you The good news is I didn't come out and get you privately, so there's nothing really, really bad going on.
You know that already.
So, Dr. Raj, why don't you start us off.
Well, I think based on all the information we have with what you told us and the lab data, I think that this is probably a chronic condition, what we call irritable bowel syndrome.
That's my kind of top diagnosis.
Of course, it's very important you follow up with your regular doctor to get the real, full, complete exam.
Then the good news is there are definitely things we can do to help you feel better.
Well, that's good.
I'm actually happy that no one ever told me that that could be it.
Got it.
Well, I'm glad that we can make you feel a little better today.
Doctor, I'd love for you to explain your version of the diagnosis as well.
I'm Dr. LeDouche.
So I absolutely agree with Dr. Raj's diagnosis.
So I definitely do think you have irritable bowel.
And so what we're able to do is that once we come up with our treatment recommendation, we're able to really create a comprehensive plan for you.
Excellent.
Let's get to the plan.
You're probably curious about it.
Yes, actually.
Thank you.
So you have a diagnosis.
I think irritable bowel is probably what most of the people taking care of you will agree you have.
Okay.
Dr. Raj, what would you recommend someone in your practice if they came to see you?
So there's really a multifactorial approach to IBS, irritable bowel syndrome.
A few things I want to look at.
Looking at your food journal, there is a lot of dairy in there.
I saw a lot of ice cream and blue cheese.
I did.
Which is okay, but especially for someone with IBS. See, they're good detectives, aren't they?
Yeah, we found you, and I was very honest.
And I appreciate that, yeah.
So you may want to try cutting out the dairy a couple weeks.
Let's see how you feel.
And then the last thing is, we're now finding out that many cases of IBS are in some way influenced by the bacteria in our gut, and taking a probiotic supplement or getting probiotics from food may help reset that balance, but that would be one thing I would recommend to give it Excellent.
Thank you.
I appreciate that so very, very much.
You can give us one treatment from the eastern side, and then I want to see if you have any questions.
Well, what I also would add from our two things, actually.
Sorry, I know I said one.
But I would definitely also encourage a digestive enzyme.
And then the last thing, I love hypnotherapy or acupuncture.
Doing something for yourself on a physical and energetic and mental, spiritual level, you know, to help it all come together because it will.
Thank you so very, very much.
Thank you, Dr. Ross.
Thank you so much for this opportunity.
At least I have an answer that I didn't have all these years, and I'll really take heed to all your advice.
Thank you so much.
I'm very proud that you trusted us with your information, and you're willing to be a patient coming up with, you know, no other secrets at all, and you shared them all with us.
Thank you.
Thank you so much.
I wish you the best.
We're going to be following up with you as well.
Dr. Drew says we're kind enough to do the follow-up after the show with you as needed.
We'll be right back.
Next, we're switching it up.
YouTube sensation and science geek Nick Buhas shares some icy experiments.
This is a very crazy idea.
We all know how ice is made, but we've never seen this.
His unique way to explain how we can increase our metabolism.
Find out next.
My first ever big freezer challenge is in full swing.
You saw them there.
Olympic gold medalist Brian Boitano is our freezer meal judge.
Brian, what are you looking for in these freezer meals?
How are you going to judge them?
Who wins?
Wow, it smells so good back here.
And we have so many fresh ingredients on the table.
So what I'm looking for is how many meals they've completed.
And number two, what is the nutritional value with all the plates?
And number three, what we in ice skating call composition and style.
And that's how artistic, how creative they've been with using the chicken, especially in all the dishes.
Look how intense those competitors are.
A little fake smile there, but I know they're going for it full speed.
Okay, they're halfway there.
We'll visit them in a few seconds.
Today's show is all about the tips, tricks, and techniques to fight fat and lose weight.
Nick Juhasz, remember him?
Nick's been on the show.
He's a YouTube phenom who uses science to explain everything from why yawning is contagious...
Two, why coffee makes us poop.
I love talking about poop on the show, and coffee does work for that.
We use it from both ends, by the way.
And today, he's got the way to speed up your metabolism.
Nick Juhasz, come on out.
I love having science geeks like me on the show because I like the way your mind works What's your favorite topic to research?
What ideas do you like?
Anything that has to do with people because I was a pre-med student, wasn't a doctor.
You were pre-med?
I was, yes, yes.
So I could be like, you know, like you're Robin, you know, like you're the Batman, I'm Robin.
I like that.
I'm in.
Are you in?
Yes!
All right, come on over.
We got an experiment we're gonna do on metabolism, but first, because it's a little time sensitive according to my Robin, we're gonna talk about reverse icicle formation.
This is an example of how platforms in your bodies.
And this is a very crazy idea.
We all know how ice is made, but we've never seen this.
How'd you get this idea, by the way?
Okay, so I saw this online, again on YouTube, and I decided, well, we can do bigger, we can do better.
And so what this is, everybody thinks water freezes at 32 degrees, right?
Yeah.
Well, that's actually not quite the case.
So that's the case for water that has what are known as nucleation sites inside of them, right?
These little areas that water crystals form around.
Nucleation sites can be dust particles, little minerals, anything that's small enough for ice crystals to form around.
Now, if we have really pure water, Then that water can actually go down to negative 55 degrees Fahrenheit.
Is that how cold this water is?
So this is about 11 degrees Fahrenheit.
Oh!
So why isn't it frozen?
So it's not frozen because it's so pure.
So there's no nucleation sites in this particular water.
It's actually just purified water.
So we drink this type of water.
Now if you pour this water on an existing nucleation site, this piece of ice, we should get instant ice.
You guys think that's possible?
You can pour water and make ice.
No, I don't believe it either, but go ahead.
Okay, now it's really finicky, okay?
We'll see how this works.
Okay, so we're getting a little bit there.
Oh, it is growing.
Oh my goodness, look at that!
A reverse icicle for the first time ever.
Now again, the reason we're showing this to you all is because when you're eating a lot of cholesterol in your diet and you've got high blood pressure and diabetes and all those things, you're actually building up little plaques like this about this speed sometimes, unfortunately.
Okay, so we brought you here to talk about metabolism because it's asked so often.
So I'm going to make a little metaphor for everybody.
This big piece of ice, this is your metabolism.
You'll understand why in a second.
This is your metabolism.
Your body is this itty bitty rope.
Not so itty-bitty, actually, it turns out, but it's just a rope.
And your muscle is the salt.
I want you to teach all of us how muscle actually can change your metabolism so you can lift it up with your body.
Because remember, this rope is not inside this ice.
And I don't know any way to lift this ice with this rope like that.
Alright, can you do it?
We will resort to science.
So, here's what we're going to do.
We're going to pour this water in here first.
Probably about three quarters of the way up here.
Is this frozen water too or just regular water?
This is just regular old good New York tap water.
Which is voted, you know, one of the best in the world.
It is true.
We have good water in New York.
Now we're going to put these ice, these are just regular ice cubes.
We're going to put, let's say, about six of those in there.
Alright.
I'm going to face that up.
Okay.
Now we're going to lay this string over top of, you know, you can have your own string here.
So these strings are your body again.
And the ices, little bits of ice, are the metabolism.
And we want to be able to lift our metabolism, increase our metabolism, just with our bodies.
But the question is, you should be thinking about this.
How can you lift a piece of ice with a string?
Because it's hard to increase your metabolism.
How do you do it?
That's perfect right there.
Okay.
So then what we're going to do is we're going to sprinkle some of this salt on there.
Salt being the muscle.
Correct.
So you're building muscle, so to speak.
Now we're going to do that on this one.
And what type of difference does this make?
Is this a magic trick?
So what's actually happening here is the salt is not really melting, but lowering the freezing point of this ice cube.
And that water, that salty water, is actually colder than the surrounding water.
And as that water comes onto the top of the ice cube, it refreezes.
Okay.
Let's go ahead and just see if this works.
Now you're going to lightly pull this up.
So we did it.
When you add salt, which is like your muscle, to this, you actually allow your body, the rope, to pick up the metabolism.
Lift it way up.
That's the whole basic concept here.
More muscle allows you to lift your metabolism up.
So, speaking more broadly...
If this, again, is your metabolism, your body, this rope, can easily lift it up if you added salt on top to allow you to do what so many of you want to do.
Now, who wants the piece of ice to take home today?
Come on over here.
All right, come on.
Who wants ice?
You want ice?
All right.
You guys take this ice home.
Here you go, ma'am.
Right there.
All right.
When we come back, three genius ways to use ice cube trays, and they all come from my viewers.
You want this here?
You take this.
Here you go.
Next, from icicles to ice cubes, I'm sharing some ingenious tips and tricks that you can pop out of a tray.
My husband and my kids love them.
Show me how you make them.
From storing your leftover herbs to incredible frozen treats.
Simple solutions right out of the freezer.
Now I'm going to show you some stories today that will change your lives.
She went from 500 pounds to fabulous.
It's been totally life-changing for me.
Whether you want to lose 10 pounds or 100, this is the show for you.
Oh my goodness.
That's coming up tomorrow.
I was browsing Pinterest the other day and I came across new uses for ice cube trays.
And I thought, genius!
How smart that is!
So today I'm gonna share them with ya.
The first one comes from Pinterest user, Serovi.
She says, I love using my ice cube tray to make coffee cubes.
I freeze coffee in the tray overnight, and I put it in my icy coffee each morning.
I think it's a fantastic idea.
In fact, from now on, stop throwing away your leftover coffee.
Just fill it in some ice cube trays for tomorrow's coffee, and you're saving stuff.
It also will make it easier for you.
Thank you, sir.
Well done.
The next genius way to use an ice cube tray comes from Amy.
Watch it carefully.
Hey, Dr. Oz.
I love to freeze my leftover herbs in olive oil so they don't go to waste.
Here's how you do it.
Take your leftover herbs.
Here I have basil and parsley.
Put them in an ice cube tray and simply top off with a little olive oil.
Then put the ice cube tray in the freezer and freeze until you're ready to use them.
With this tip you'll always have fresh herbs at your fingertips.
Very elegant and I'm with Jennifer who has my final and favorite cube trick.
So what's your favorite way to make frozen treats?
Well, I came up with this idea at home because we're always throwing away our granola snacks that the kids make in granola bars.
So I have these ice cube trays.
I call them the granola ice cube tray poppers.
It's a catchy name.
My husband and my kids love them.
Show me how you make them.
Okay.
Who likes granola back here?
You must like granola.
Get over here.
Nice hair, by the way.
Thank you.
Come sit over there.
What's your first name?
Thank you.
All right.
So there's a reason I picked you.
You should always be careful not to sit in the front of class because you get called on.
So you're going to have to mix this up because I want to keep my hands nice and clean.
I've just got a manicure.
What do you think?
It looks nice.
I've never had a manicure.
Okay.
How do you do this?
So we're just going to take a half a cup of dates.
You can do a half to a cup.
This is how I like to do it on the show.
Yeah, exactly.
From now on it's you.
Okay.
We're going to use a quarter cup of almond butter.
This is the part where you come in.
Pour that in.
Here you go.
No, don't.
This is yours.
She's going to try to use your spoon, but you'll see what happens.
There's a problem here.
You're about to find out.
Okay.
Good.
So, quarter cup of the almond butter.
You'll use a quarter cup of the honey.
Don't make so much noise.
All right.
Keep going.
Quarter cup of the honey.
Put the spoon down and use your fingers.
I'm telling you, it's the best way to do it.
My fingers?
Yes, your fingers.
That's true.
There we are.
Go ahead.
You'll use a cup of the chopped almonds.
Okay.
You'll use one and a half cups of the oats.
Put that in there.
Ooh, it's thicker now.
And I usually add about a handful of craisins.
We could just dump that in.
And who doesn't love chocolate chips?
Here's some chocolate.
Okay.
For all the work you're doing.
So, dark chocolate chips.
Throw a bunch in there.
We mix it up really good.
What do you think?
Is it hard?
Yeah, it is.
Not that hard.
Please, come on now.
You're making a granola.
All right, now put the granola in this ice cube tray.
That's how you do this.
Let's see if the average person can do this or we have to be a world expert.
That's what I would do exactly.
Now we're talking.
Yeah.
And right before we put the granola in there, we usually like to spray the cooking spray.
Yeah.
Very nice.
Anyone who can do hair like you can make granola.
I know that for sure.
Okay.
When you freeze it, it looks like this.
Correct.
We put it in the freezer and we leave it overnight.
We can take it out, leave it for...
Go ahead and have one.
We'll have to eat them.
Is your family back here?
My friends.
Your friends?
Here, eat some.
It's the least you can do.
The least you can do.
All right.
Now here.
Yeah, she wants some back.
Give that back to her.
Thank you very much for assisting.
It's a very good idea.
Thank you.
Be on my Facebook page and share your favorite uses for ice cube trays for a chance to be featured on the show.
Up next, how to make 30 healthy freezer meals in just one hour.
My big freezer challenge.
That's next.
Next, we're not done with the freezer just yet.
Olympic gold medalist Ryan Boitano hangs up his skates and turns up the heat.
He's judging the best healthy freezer meals made by our audience.
30 meals in 60 minutes.
Who's got it in the bag?
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- Woo! - Today is my first ever nationwide Big Freezer Challenge.
Here's the goal.
To give you the tips, tricks, and techniques you need to make 30, count of 30, healthy freezer meals in just one hour.
Now to sweeten the deal, Olympic figure skating gold medalist, foodie, and cookbook author Brian Boitano is here to help me find the best of the best in freezer meals.
Let's bring him out!
Judge Bryan!
So I know you've been watching him very carefully, meticulously, the way judges are in your business of figure skating.
Now when you've got a cold day at the rink, you've got ways of heating things up at home, and you argue that actually freezer meals are one of the best ways of doing it.
Yeah, definitely.
I love being able to prep in advance for entertaining or for family.
So I think it's great to have stuff in the freezer so that all you have to do is prepare your protein and your side is in the freezer.
So I think the prep and I think the cleanup is a lot better because if you're going to do one batch of something, you might as well do three and keep it in the freezer.
And I like also using fresh herbs, seasonal herbs, all year round because you can put those in little bundles.
I usually cut them up with olive oil, put them in a Ziploc bag, lay them flat, and then I break off pieces to use all year round.
So it's really helpful.
This is how you become a world champion.
You're uber-efficient.
All right.
The winner?
The winner.
You guys, big stakes here, guys.
It's Dr. Rasho.
The winner will take home this beautiful Big Freezer Challenge trophy, specially made.
And it's real crystal, I'm told.
So come on over.
Brian and I are going to check in on our Big Freezer Challenge.
But before we crown the winner, let's meet our freezer meal mavens.
I'm Belinda Johnson.
I am from Memphis, Tennessee, and I am affectionately called Coach Be Fit.
When it comes to healthy cooking and meal prepping, I am the queen.
I came in as a winner.
I'm going to lead as a winner.
You'll see.
My name is Cindy Barbieri.
I live in Connecticut, and I love to create healthy Italian recipes.
I like it spicy.
I mean in the kitchen.
I definitely have this competition in the back.
We sent Cindy and Belinda to a local grocery store with one of our producers to duke it out in our Big Freezer Challenge.
Alright, here are the rules, ladies.
You got 30 minutes to get as many ingredients as possible to make as many meals as you can.
Rule number one, you only got $100 each, okay?
You also You have to include chicken in every meal.
And last, you need to feed four people with each meal.
Ready to go?
Chop!
Cindy is hitting the produce.
Eggplant.
Eggplant.
Okay.
Is this even a good one?
Are we even checking if this is soft or not?
That's perfect.
It feels good.
Need my spinach.
Spinach.
Pre-packaged spinach.
Yes.
Right?
This will save you time.
Is that good?
Yes, yes, yes it will.
I'm getting peppers.
Where are the shallots?
Oh, that is a shallot.
This is a shallot.
Ah, hummus!
Hummus, gotcha, gotcha.
Bing!
Bing, can I get a time check?
Seventeen minutes!
Clock is ticking, Melinda!
We don't have time to swap chicken in and out!
Ten minutes!
Ten minutes!
You have five minutes to go!
Okay.
Knee pancetta.
Three, two, stop!
That's it.
It's time to hit the registers.
Let's see if she comes in under budget.
Yeah, baby!
Cindy, you are 10 cents over, but I will loan you a dime if you want.
Thank you.
For me to you.
Good job.
All right, Dr. Oz.
Cindy and Belinda, they got it done in the grocery store.
But let's see if they can get the fire cooking in the kitchen.
Come on.
I said, chicken's hard to swap out something.
How do you slice things up?
You know, I think it's with the marinades or, you know, the ingredients that you put with it.
All right, Sid, you ready?
Relax.
Yes.
All right, so what's a rule of thumb that you don't want to freeze?
Oh, there are certain things you don't want to freeze Dr. Oz, like celery, cucumbers, boiled potatoes, cooked potatoes, and you don't want to freeze noodles.
They're not good.
They crumble.
Oh, they're awful.
And certain cheeses as well, you don't want to.
So definitely make sure you know what to freeze.
They're rules.
Take it away.
Belinda, you got a lot of really great ingredients here.
It's like high on the grains and...
Fiber, and you're eating pretty healthy.
Give us a rundown of what you're making, because these ingredients look really fresh and very healthy.
I like to work in phases.
So what you see here, we have chopped veggies all together, and then we have our seasoned spicy chicken, spiced chicken.
And what we're going to make is some chicken skewers here, and we're going to make some chicken stir-fries, where everything is all together.
We have all our veggies, we have all of our chicken.
We're just going to mix it up and make several meals.
Do you think Belinda's overconfident?
She looks like she's got it in a bag.
You know, I don't know.
All I know is us Italian cooks, we know how to get it going on.
We know how to cook.
We like it spicy.
We like it hot in the kitchen.
And we know how to handle it.
But you're also efficient.
Look what you got back here.
All these things you've already made.
I already made all this.
And Belinda, look at you over here.
Yeah.
So how do you guys stay efficient?
Is there a goal of that?
So there is.
What I like to do is pick one protein.
One protein and then make several dishes with it.
And because I'm Italian, all my ingredients are similar, but every dish is different.
What do you think, Brian?
I don't know.
I think it looks really good.
I mean, there are so many healthy, great ingredients on there.
Belinda, I'm wondering, are there tips for an overall meal?
What are your tips and go-to tips for making an overall meal?
Not just for freezing the things, but for the meal itself.
Well, organization is the key.
So what you want to do, you want to do things step by step.
You want to get your meats.
You want to spice them up.
You want to season them.
You want to chop them.
And then you want to get all your veggies.
You want to chop them up.
And then you want to just create the recipes and keep going.
Nice.
And these are recipes that you always stick to, right?
I always stick to these recipes.
So you make these over and over again.
Is this something that you've made over and over again?
I've made these several times in different ways.
Okay, cool.
I'm drinking.
I did bring my wine glass, and I was waiting for a glass of wine.
I did bring a wine glass.
There's so much olive oil here, we're going to put the olive oil in the wine.
Brian, go over the rules again.
This is the one thing you were missing.
We can't freeze wine.
Brian, the rules, who's going to win?
Meals they were able to complete.
The nutritional value, which, I mean, it looks pretty, these are fresh, healthy ingredients here.
And then also composition and style.
How you have artistically created a different chicken dish and how you've incorporated the chicken in different ways.
So here's the deal.
When we come back, the pressure's on.
We're going to announce the winner.
It's all Brian's fault if you don't win.
And we're also going to teach the audience your tricks for making chicken in a very, very unique way.
way so stay with us.
Next you slice and you dice and you shred in order to get different textures in each You instead season, spread, and soak for flavor.
Brian sticks around to announce the big winner.
Who will ice the competition and who will get freezer burn.
Next.
Now I'm going to show you some stories today that will change your life.
She went from 500 pounds to fabulous.
It's been totally life-changing for me.
How they did it and how you can too.
All new Oz.
That's coming up tomorrow.
We're back with our freezer meal mavens and Olympic gold medalist and judge Brian Boitano.
Now, one of the rules of our big freezer challenge is that it's going to be chicken in every meal, but no repeats.
So, Belinda, how difficult was that to accomplish?
Not difficult at all.
Not at all?
No, at all.
So you've got this little deal.
You slice, and you dice, and you shred in order to get different textures in each of your meals.
Exactly.
How do you do it?
You do it.
So what I do, I take a piece of chicken breast, and I slice it.
And this is what I use to put on my chicken skewers with the zucchini, the squash.
Chicken kebabs.
Yeah, chicken kebabs.
How about, do you dice it too?
Just slicing or dicing or both?
We can dice these, but the dicing is for the, we use these for the chicken tacos.
But you can use that on a pasta or with fresh tomatoes, with just, you know, fresh sauce.
Yeah, you can use it on a taco salad.
I'm curious how much passion is in your body.
So you shred it, you take a fork, and you just kind of shred it like here.
You don't use your nails?
No.
You don't mess your nails up.
So you just kind of shred it or tear it apart here, just like this.
And give me a couple of recipes that you made today of the 30. I made the chicken kebabs.
I made the, what else did I do?
Chicken kebabs.
The quesadillas?
The quesadillas.
And also the chicken tacos.
Yeah, they all sound great.
Okay, back over here.
They look great.
See, it's a very different approach.
You don't slice and dice and shred.
You instead season, spread, and soak for flavor.
I do.
Being Italian, I love my spices, whether dried or fresh.
And one thing I like to do is my marinade, and we call it soaking.
So I start with some shallots, just dice them up.
We have some garlic, and of course we love our garlic.
And then, you know, whatever dried herbs you have in your pantry.
We have rosemary, parsley, basil, whatever you like.
Do you always use dry?
Or do you sometimes use fresh?
You know, when I'm freezing, Brian, I like to use dried.
Okay.
I think.
And then I'll cook with it and I'll add more.
So what I do is I'll add some white balsamic vinegar.
It's just my new favorite thing.
I just love it.
It just adds so much great flavor.
And it's one-to-one with the olive oil?
A little bit more olive oil then.
So we'll probably use all that olive oil, actually.
All of this?
Just add it all in there.
That's not one.
That's not a little more.
That's a lot more.
That's a lot more.
But look at this beautiful marinade.
Then what we can do is get the chicken...
Put it right in there.
And what I would do is coat a few chickens, and then I would take them out of the marinade, put them in the freezer bag, and freeze them.
So when I'm ready for dinner, I take it out in the morning, put it in the fridge.
When I cook this, it's already seasoned.
How perfect is that?
And then I have, of course, being Italian, all my dried spices.
So what I like to do is just, you know, just whatever looks good to me.
Whatever I have handy in my pantry.
And I always say, oh yeah, we like the hot pepper, some garlic powder.
I mean, Here we go.
Season it.
So if you season it now, freeze it.
Again, when you come home from work, you can just cook it.
It's done.
All the work is done for you.
Now, this is one of my favorites, Dr. Oz.
What I did here is I took tomatoes and peppers and onions and garlic and some olive oil, and it makes a great spread.
I mean, smell that.
Oh, Brian.
So you can use that in any way.
You can even top that on crostini or something.
Oh, crostini.
I mean, and you just put it on the chicken, and then you can bake it in the oven.
I mean, this is just amazing.
I have tons of fresh herbs in here.
This is just...
This is a tough, tough competition.
These are all of these I think will look just as good and taste just as good when they come out of a bag a couple weeks from now.
Oh, yeah.
But, unfortunately, Brian's got the difficult decision, so...
Please stand in the middle.
You're the judge.
Drum roll, please.
Drum roll, please.
For the coveted prize.
This is hard.
Which I'm hiding under here, although you've already seen it.
There it is.
Who will win?
The big freezer challenge.
All right.
This is hard.
This is hard.
I mean, you know, it is...
Dr. Oz, it's harder to find a fresher, more healthy cook than Belinda.
I mean, all those ingredients were, like, high in fiber.
Don't pander.
It's not going to help.
It's going to hurt just as much.
Pull the band-aid off.
Cindy's been pretty creative, so...
Because she's been very creative and all of her chicken dishes were different and the layers of flavor and not because she's Italian, I'm giving it to Cindy!
Congratulate her!
Cindy, congratulations.
Belinda, I thank you very much.
Congratulations to you because you deserve for all the great job you've done.
Sydney's not the only one going home with a prize.
Every one of my audience is going home with Brian's new book, What Would Brian Botano Make?
Head to DrIards.com to get many more tips and more of these freezer meals.
We're not done yet because Sydney, because she won.
Her penalty is she's saying she's going to share her secrets on how to avoid the dreaded freezer burn.
Stay here.
Addicted to tanning?
You get a little bit of a rush.
A wake-up call for all tanorexics.
Your skin age is 10 years older.
How to reverse years of sun damage and protect your skin this summer.
All new Oz.
That's coming up on Thursday.
Cindy was just crowned our Big Freezer Challenge winner, and she's back to answer that dreaded question, what happens when your food is attacked by freezer burns?
Y'all know what I'm talking about here?
Ah, it just takes a wonderful meal and destroys it.
So, what's the secret, Tigris?
So, what I do, Dr. Oz, is I wrap it in saran wrap first, a plastic wrap here, because, you know, some of us do get worried, you know, what if it freezes, you know, we don't want to get that freezer burn on our food, so what I do is I'll take, like, this chicken right here and just put it on the plastic wrap, Just give it a good wrap.
So now it has one layer of protection.
That's all it needs to avoid the...
All it needs.
And what's great about this, Dr. Oz, is if you have several chicken breasts, you can put them all in this one baggie.
Oh, yeah.
So it saves room in the freezer.
So you can add others.
So if I want to add broccoli in here, I can add everything in here, put it in the freezer.
And then I take it out when I want it.
You wrap the broccoli and saran wrap?
Sure, yeah.
Wrap it all in saran wrap so it's all separated.
It's all protected.
It's unbelievable.
So you can put one meal.
I won't do it here.
Why not?
One meal.
There.
Sure, you can add this.
Some color in there.
You can add your entire meal right in this bag, Dr. Oz.
Mix it up like this.
Fantastic.
All the air out.
You taught me that.
Yep, I taught you all the air out.
And what you can do is, once you get all the air out, then you can layer on top.
Now, how are you going to spend your prize money for winning the championship?
Oh, well, my sister-in-law is here today, and I think we're going to have dinner and a glass of wine.
Yeah, have one with me, too.
I will.
Congratulations.
All right, Cindy.
All right.
I want to thank you very much for being here, and remember, health and happiness starts at home.
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