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Feb. 17, 2025 - Dr. Oz Podcast
42:38
Sweeteners Exposed, B3 Skincare Benefits & Guilt-Free Recipes | Dr. Oz | S10 | Ep 48 | Full Episode
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Time Text
We're investigating foods you think are healthy.
This one happens to have a lot of artificial sweetener.
Oh.
But are there hidden sugar substitutes causing you to gain weight?
Chemicals can affect your body in ways that are unpredictable.
We'll show you what to look for and what to avoid.
Plus, it's the dish on Oz.
This week, guilt-free comfort foods.
I'm going to cut your calories in half and keep it just as delicious.
This is a winner!
Coming up next.
Y'all ready for season 10?
Yeah!
I love you, Dr. Oz.
Yeah!
All right, now, I'm proud of you.
I'm proud of you guys because soda, well, you gave it up.
Because of the sugar.
And then you gave up diet soda because of the artificial sweeteners.
Sounds good.
But you are still gaining weight.
I hear it all the time.
You're craving sweets and the bloats making your jeans feel tight.
So I want you to listen up because there are many hidden sweeteners in places you never even thought to look.
Like?
Right in here.
That's right.
Packaged whole wheat sliced bread, English muffins.
Now, these are the things I'm worried about today.
Dr. Jennifer Caudill is here to investigate this with us, because I don't want you guys getting misled.
She's going to explain why hidden sweeteners in packaged whole wheat bread products are a problem.
So, whole wheat, I mean, I thought that was going to be great.
Why are they an issue?
Well, so this is the thing.
A lot of consumers, from a consumer's point of view, you go to the grocery store, you want to be healthy, so you get whole wheat bread.
And when we took a look, you know, interestingly enough, we took a look at some packaged English muffins.
We also have whole wheat bread here that was packaged.
All of these that we looked at had added sweeteners.
It's a big deal.
Give me some details here because I'm surprised because we've always been saying that whole wheat bread was better for everybody.
That's the part that frustrates me is people actually are hearing the message.
They're doing what they think is better.
Right.
And they're still tripping and falling, and it's not their fault.
Well, and I think that's the thing.
I think it's about being informed, right?
Being an informed consumer.
So when we talk about added sweeteners here, we've got our added sweeteners.
These are some of the things that we might find in bread that we have.
We've got honey.
We've got agave.
We've got, you know, molasses.
We've got brown sugar.
This is not necessarily bad, but they're added sweeteners, and that's what we have to know about.
Now, the other thing is, some of these products actually have zero-calorie sweeteners.
And it's not just the sugar in the bread.
Or the artificial sweetener.
There's other things that bread makes you do.
Well, that's true, and that's something I think about, too.
Think about breakfast, right?
I pull out an English muffin, and what do I do?
I smear some jam or jelly on it.
So not only am I getting the artificial sweeteners here, or the added sugar, but I may be getting that also with the jam or jelly I'm putting on.
We have to keep that in mind.
It may be more than we ever thought we were receiving.
I'll be right back to speak with you and finish up on this.
But Stephanie and Sandra are here.
They've dedicated their lives, eating a whole week.
I'm proud of you for doing that.
It sounds great.
Before this show, I wasn't even aware of this problem.
Are you surprised that there's so much sugar and artificial sweeteners in your bread?
Absolutely.
Absolutely.
I was completely shocked.
Stephanie, why did you start using whole wheat bread and eating it?
So I recently had a baby.
She's nine months old.
Congratulations.
And I gained 80 pounds with my pregnancy.
So I lost.
I was able to lose the 80 pounds.
And what really helped me was switching to whole wheat and whole grain.
And Sandra, you gave up artificial sweeteners completely.
Yes, I did.
I was feeling lethargic, tired, and just feeling really weird.
And I wanted to just cut it out to make better choices for my body.
And hearing this just is kind of unsettling.
Well, you're not alone because a lot of folks are concerned about artificial sweeteners.
They don't feel...
I think it's gotten them where they want to be.
And the chemicals can affect your body in ways that are unpredictable.
But I don't want you to worry.
I've got a solution.
Let me come back over here, and I'll be right back to you.
Dr. Cardo's back.
He's going to tell us about the research on artificial sweeteners.
Because I heard Sandra say that, and that's something people are saying all the time.
Yeah, absolutely.
And, you know, a lot of us use artificial sweeteners to try to help us lose weight.
I have to, I mean, me included.
I mean, how many of us think that if we use artificial sweeteners, it will help us lose weight because we don't want that full calorie sugar?
Now, let me be honest with you.
The studies are mixed.
There are studies that say that using artificial sweeteners can help you lose weight, but there are studies that also say the opposite, that they can actually help you or cause you to gain weight.
Well, no matter how you study it, we haven't yet proven that artificial sweeteners help you lose weight.
So adding it to bread worries me.
Now the good news is there are whole wheat options that don't have any added sugars in them.
You just need to know what to look for.
That's exactly right.
So this is a typical package.
Tell me if my whole wheat bread is sweetened or not.
Well, so this is, I mean, these are certainly sweeteners.
And this is what I want everyone to do.
This is what we're actually asking for is be your own advocate.
When you go to the grocery store, pick up that package of bread and take a look so you're educated.
Be your own advocate.
Know what's in there.
And when you go into the store and you see a bakery like this...
Yes, yes.
You can ask your baker if they're making bread that doesn't have artificial sweeteners.
So then the question I'm going to come back to that you touched on is that there's probably a reason why there's a sweetener in there.
Why would they add sugar or honey?
It costs money to buy these things.
I think they're doing it because they think it tastes better, right?
And they don't think we'll buy it if we don't have a sweet enough product.
And whole grains can be a little more bitter.
So let's do a little test.
We want to know...
Do whole bread eaters, whole grain bread eaters, actually tolerate having bread with no sugar.
So I've got Stephanie and Sandra back there, both blindfolded, that they can't see.
Good.
All right, I trust that.
All right, now you've been tasting sweetened and unsweetened.
Stephanie, you want to go first for us?
I definitely think that the one to the right was sweetened.
It was very sweet.
Okay, did you like it better?
To be honest, yes.
It's okay.
I want you to be honest.
But, you know, to go with the healthier choice, I wouldn't choose that.
Right.
And Sandra, how about you?
Yes, the definite one on the right was much sweeter.
I had a good taste to it, but it's not the healthiest, so I can't really fall over it.
You can take your blindfolds off to see if you're right.
And in fact, you are, which I'm proud of you.
Oh, wow.
It means you have taste buds.
Yes.
Here's the real question.
If you realize that the unsweetened bread was better for you, does it taste good enough to eat?
Or would you be paying a big price?
It tastes good enough to eat.
Stephanie?
It tastes good enough to eat.
Guys, here's the big message.
And it's an important one.
When you send a message to the food industry, a powerful message, that people who are looking for healthier whole wheat bread do not want to buy sweetened stuff, they'll listen to you.
If you buy unsweetened, they'll make it.
And you can shift industry.
We've seen that on this show over the last 10 years over and over again.
Check the labels, ask the baker, then boat with your purse.
Dr. Carl, thank you very much.
Thank you.
Stephanie Sanders, thanks.
Thanks for being honest.
Thank you so much.
Up next, we're revealing another food you eat every day that could contain artificial sweeteners.
The investigation continues right after the break.
And with my favorite foodies of the dish on Oz, Daphne, what are we making?
We're making my ooey-gooey but 100% guilt-free mac and cheese.
We're cutting the calories in half with my newest Mac hack.
We've been investigating artificial sweeteners where you would never suspect them.
And one of those food products is salad dressings.
I asked the members of my audience to bring their favorite dressing scene today.
Let me show them all.
Got them?
Yep.
Everyone loves salad dressing.
I know why it's easy.
I get it.
But a lot of you might be surprised about what's in this salad dressing.
Mona, is it next to you?
Of course.
Have you read the ingredients on these at all?
Not really, no.
The salad dressing, right?
Yeah.
So this one happens to have a lot of artificial sweetener.
Oh.
Does that surprise you?
Yeah, it does surprise me.
I don't want to put artificial anything in me.
Do you use artificial sweeteners in anything else?
No.
You don't.
So it's a little bit awkward to acknowledge now that we've got a lot of products that are on the market, including the salad dressings that have them.
So the question then becomes, which salad dressings are the healthiest?
Which ones are the freest of additives that so many of you guys are trying to avoid?
To help me out, I've got the uber nutritionist and food expert, J.J. Smith.
Hello!
Welcome to the show, J.J. Good to see you.
She's going to give us a salad dressing buying, guys, so you know the right dressings to buy so we can avoid future mistakes of the nature I just saw.
So what do we usually find when we go to the grocery store and see these salad dressings?
Okay, most store-bought dressings have refined industrial oils.
That doesn't sound good, right?
No.
They have artificial colors.
They have preservatives.
And they even have artificial sweeteners.
I mean, who would have thought that?
I told you, Mona.
See?
Told you.
Yeah!
Yes.
And these are all things that we don't want because they're not as healthy and they don't support weight loss as well.
So let's focus on artificial sweeteners.
So if you want to know what to look for in the label, help us out.
Okay.
So we all know about the blue, yellow, and pink packs.
So the blue packs are generally aspartame.
The yellow is sucralose.
And the pink...
It's saccharin.
And it's important to look for those names when you have a salad dressing because you're looking for those.
And the reason why, they cause us to crave sugar, which will cause us to eat more sugar.
And I mean, at the end of the day, we're eating a salad because we want to lose weight and get healthy.
So those things work against weight loss.
It's the same arguments we've been making about these in general.
It's not that they're dangerous for you.
They just don't do what we would hope they would do for you.
Yes, they're not ideal.
Now here's the catch.
If there's not artificial sweeteners in there, then there's often real sugar in there, right?
Yes, real sugar.
So a solid dressing has a rule to it.
What's the maximum number of grams of sugar we should allow?
In a regular salad dressing.
Okay, this is a great guideline.
If you look for five grams of sugar per serving or less, you're generally going to be good.
So we look for the five grams in that food label.
Yes.
I know.
The other problem that I've seen is a lot of folks just don't have one serving of salad dressing.
Right.
I'm the same way, guys.
You see it all.
You douse the salad with the salad dressing, right?
So give me a couple to help us extend our salad dressing.
Okay.
You can basically add horseradish, maybe some grated manchango cheese, some herbs.
Just add a little.
So that's one serving over there.
Yeah, literally one serving.
Like this.
For a lot of people, this just isn't enough.
That makes it bulky enough and doesn't add many calories to it.
Right.
But the other part about it that always worries me is if I see salad dressings in a cupboard for years on end, I wonder how does this stay usable?
Yeah, right.
Okay, this is the important key.
You want to get salad dressings that are refrigerated because think about it this way.
Refrigerated means fresher ingredients.
Plus less preservatives.
Yes.
We don't need synthetic stuff.
I like it.
Extend yourself.
Stay healthy.
We'll be right back.
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It's found in your own medicine cabinet.
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This is the worst pain I've ever felt in my life.
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You can even drink it.
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That's coming up tomorrow.
There's always a new impact.
Ingredient trend in skincare from things that sound very familiar to others you've never heard of.
I mean, caffeine you've heard of, but charcoal and how about snail slime and all the other ones back there?
How do you know what actually works?
Today I'm asking the question, could something as simple as a vitamin?
Vitamin B3, in particular, be the tried and true ingredient you need to be using on your face.
Here to tell us more is Ole Principal Scientist, Dr. Frohke Neuser, who's here on behalf of my trusted sponsor and partner, Ole.
Encyclopedic knowledge of this stuff.
Vitamin B3, are you a big believer?
I am, actually.
So vitamin B3, or more specifically niacinamide, is a true multitasking ingredient which delivers more cosmetic skin benefits than other vitamins.
So let's see.
It's been proven to increase surface cell turnover, to strengthen skin's moisture barrier.
To smoothen the texture of skin, to reduce fine lines and wrinkles, to even out skin tone, to make your skin look brighter.
I mean, I'm running out of fingers here.
Wikipedia next to me here.
And so Olay was actually one of the first brands to put vitamin B3 into everyday skincare products almost 20 years ago.
And so we have received over 100 patents.
We've run over 80 clinical studies.
And they just show us time and time again just how...
How powerful this ingredient is in terms of delivering visible results, which is why we really pack it into our products.
We talk about B vitamins in general a lot, and B3 in particular, because it's so important to get into our bodies.
So thankfully we can eat it a lot of times.
Is that not enough?
Well, you would have to eat...
A lot of B3 to get the same amount that we pack into our Ole products.
How much is a lot of B3? Well, let's have a look, shall we?
Powerful comparison.
So what I've brought here is this product to show you just how much vitamin B3 is in there.
So this little dollop you see here, that is about one gram of this Ole Regenerous Whip, which is about one dose, one usage.
And that contains, wait for it, as much B3 as 50 cups of kale.
And you couldn't possibly eat 50 cups of kale, nor would you want to.
Even my audience couldn't pull that off.
No one can do it.
So that's a lot of kale, but then I want to show you how much there is in a jar of Olay, because now we're talking 2,500 cups of kale, which is all of this multiplied by 10. I see the kale falling here behind me.
And by the way, you still have to eat your kale and put the olay on your face.
Don't mix the two.
Who wants some kale here?
Kale?
Grab some kale.
Come on over.
It's a welcome.
So, to tell you more about B3, because I know you're not going to eat your kale.
This is some people's worst nightmare, by the way.
And kale, and you get some kale.
And you get some kale.
And you get some kale.
Oprah would be so proud of us.
But I want to talk a little bit more about B3 because it also, yeah, we'll get to, the other side of the audience is jealous now.
But B3 is important in skincare products.
We've got the beauty director at Shape and Parents Magazine to tell us about it, Kate Sandoval-Box.
And she's here on behalf of Olay as well.
It is impressive how much B3 we would actually need to make an impact.
Teach us a little bit about what you have learned writing about this.
Right.
So I get so many questions about skin care ingredients and also the best diet to follow to get beautiful skin.
But the truth is, even if you did eat all of that kale, the rest of your body is taking and using it all up.
It's never actually getting out to your skin cells.
So that's why it's so important and way more effective to put a vitamin like B3 directly on your skin.
That's where you want the benefit.
That's where you should put it.
And I love vitamin B3 specifically because there is so much clinical data out there that proves to me that it works.
I feel totally confident telling my readers to use it.
Your readers, speaking of them, they vary in age, right?
You've got very young readers and folks who are more mature.
So how does B3 change their lives depending on how old they are?
So I always say to all of my readers that it's never too early and it's never too late to start using great skin care.
So in your 20s, what you're going to see when you use vitamin B3 is that it's going to give you that really glowy, fresh, bouncy skin that you want.
And then as skin matures, it's been called the fountain of youth for a reason.
And that's because it addresses all of those things.
Fine lines, wrinkles, even that loss of firmness that starts to happen.
So, Brooke, as much as the audience loves kale and other sources of B3, you have a more efficient way for us to treat our skin.
Absolutely.
And it actually takes quite a lot of smart science and craft to create products that are both delightful and effective.
And Olay's formulas are optimized for B3 penetration into the skin, allowing it to reach 10 layers deep into the skin surface.
And then you, of course, want to combine it maybe with other cosmetic ingredients for more or more specific benefits.
And I have two examples here.
So first, the new Olay Brightening Eye Cream, where we combine the B3 with vitamin C. To help brightening the under eyes, which is an area that many women struggle with, myself included, I have to admit.
And then here in the Olay Regenerist, Whips Fragrance Free, we combine the B3 with peptides to tackle skin elasticity and reduce the appearance of fine lines and wrinkles.
One of the things I love about having you here is you bring data.
Do you actually test your products on real people?
So you've got studies.
Yes, we do.
Walk us over here.
What did Olay find when it started looking at women?
How they responded to the different products?
Right, so we actually just recently did a 28 study in which women use a regimen of B3-containing products.
And what I'm showing you here are some of these before and after images.
And let's start with these ones here.
So this is a full-face image.
This is the before.
This is after just 28 days.
And I think you can really see overall how the skin looks brighter, more even, clearer, and again after just four weeks of usage.
Let's zoom in on some of these typical problem areas.
So first, the forehead.
Again, this is the before.
You see some blotchiness, you see some roughness, quite a lot of pores.
And then after four weeks, it's just generally more even and smoother, and the skin tone is just brighter.
And then I also want to just have a quick look at the cheek area here.
And again, similar, you know, can you see some of this hyperpigmentation, the brown spots from the sun, the pores?
And after four weeks, again, everything is just smoother, more even, and bright.
And that's what we love about B3. So, here's the thing.
I gave away kale.
And they were momentarily satisfied, but you just convinced everyone there was a better way of doing this.
So, I think everyone's skin could enjoy a little B3. What do you guys think?
Can we do something about this?
Can Olay make a difference in their lives today?
I think so.
She thinks so.
Here's the deal.
Thanks to our partner, Olay, you're all going home with the new Olay Brightening Eye Cream and the new fragrance-free Olay Regenerative Swips.
You did in good health, and we will be right back.
Eat your kale, too!
Couples longing for a child.
Ready to open their hearts to adoption.
Excited, anxious, and catfished.
How can we spot the warning signs?
All new eyes.
That's coming up Friday.
Big news, I'm introducing a brand new series about everyone's favorite obsession, food.
I'm calling it The Dish because we are Dishing!
We are dishing on everything from the hottest food trends breaking the internet to the coolest new recipes and hacks that you're going to want to try tonight.
And the best part is I get to play with my daughter, Daphne.
For all of you who have children out there, it is hard to get your adult children to talk to you.
This is a great excuse.
So what are we talking about today?
Today we have so many good things lined up.
Everyone's favorite thing.
Today is all about guilt-free comfort foods.
Ooh.
We've got...
My mac and cheese hack, guys.
Everyone who loves mac and cheese, pay attention.
I'm going to cut your calories in half and keep it just as delicious.
We've got guilt-free one-pan enchiladas and paleo-inspired peanut butter and chocolate chip cookies that are to die for.
Now you have the coolest uber foodies out there.
These are the coolest foodies of the block.
Who do you got?
I got my girls.
Okay, this is a great crew, you guys.
First up, celebrity chef and Food Network star, Marcela Valladolid.
Welcome.
We have American Idol winner and cooking channel host, Jordan Sparks.
And NASCAR superstar, best-selling food author, Danica Patrick.
Oh, I like this.
All right, now.
You guys play amongst yourselves.
I'm going to go play with my audience.
I love them so much.
Good luck.
I'll be right here watching you.
We love you.
Don't make me come back down here.
Oh, great.
It's like a high school party.
I've got all my friends here.
My dad's going to go hang out there.
We'll check in with you.
We won't do anything too bad.
Won't burn the set down or anything yet.
Maybe next segment.
All right, you guys, everybody sitting at this table is obsessed with food, and I love that.
Food is going to really bring us together here.
This is going to be drinks with your girlfriends, so definitely stick around for that.
Now is the time of the show, one of my favorites, where we're going to cover the hot dish.
Oh, yeah.
Here's where we're breaking down.
The biggest food news.
From the trends that are sizzling around Hollywood to the stories that are blowing up your news feed.
And Dad, I know you have one dish topic that you've been dying to bring up.
What's going on?
You know, I just cannot get over Dwayne.
The Rock Johnson's cheat meals.
Have you guys seen these things on Instagram?
Daphne, welcome to this.
You're not going to believe it.
Look at these pictures.
But how many calories is in that?
I get such a kick out of this.
So The Rock, some of you will know him as the voice of Maui if you watch Moana.
You're welcome.
You're welcome for that ear bug.
He cheats.
Epically.
This is how he cheats, you guys.
Here are some of his epic cheat day meals.
I'm actually going to bring them out because I feel like you need to see these in life because when you see them on Instagram, you cannot believe.
Wait to tease us.
I don't want to tease you.
I want you to see the real deal.
Okay.
First up, we have a giant stack of banana and chocolate chip pancakes.
Oh, come on.
Fine.
We have a foot-long sub and a tray of brownies.
Great.
We have four pepperoni pizzas.
What?
We have a gallon of milk and double milk chocolate and peanut butter chip cookies.
Can you just come stand next to me with that one, please?
16 pieces of California roll.
I'll take the sushi.
No, we'll do sushi right here.
Okay, fine.
I'll take the sushi.
12 pieces of avocado roll, 16 pieces of California roll, 2 sashimi pieces, 12 pieces of spicy tuna roll, and a spicy shrimp tempura roll.
I'm very confused.
Is this one meal?
Is this a day?
Is this a week?
For me, it's like a year.
I'm very confused.
To be fair to the Rock and his hot bod, this is not all at one meal.
Let me take a load off, dear.
Thank you so much.
A selection of some of the ways that he likes to indulge on his various cheat days throughout the week, year, month, etc.
But what I can't help thinking is that my husband, who's 6'4 and however much he weighs, could probably get away having these things be his cheat days.
Do you ever go on a diet with your man and find that they cut beer out of their diet?
And they use 10 pounds in one week?
What is that?
My husband is the same way.
When we were dating, you go out to eat and you just eat everything together.
And at one point, I was like, I can't eat with you anymore.
Like, I can't.
Love pounds are a real thing.
And don't forget, there's a girl and boy portion.
And I feel like if there's one takeaway in all of this, it's to understand that all of our bodies are different.
And if you try to emulate what The Rock is doing, if I try to do that, I will probably end up in the hospital.
Right.
But I'm not sure I agree with cheat meals, though.
You don't agree?
Oh, that's interesting.
I don't really agree with cheat meals because I feel like it's an unhealthy association with food.
Like, as food becomes the reward, food is medicine.
It's not, you know, it's not a...
Right.
Well, it should feel like...
I know.
I think that's great.
And I think it isn't a toy.
And it should absolutely, I think, feel special so that when I choose to not indulge, I don't feel like I'm being deprived.
Of course.
Yeah.
Okay.
Another thing trending on Instagram right now.
Have you guys seen this epic ice cream dog?
Look at this little guy.
It's so cute.
He's a viral sensation worldwide.
It's so cute.
I know.
He looks beautiful.
So snuggly.
But he's actually made from ice cream, you guys.
Look at this.
You are a child.
The first time I saw it, I screamed.
I yelled.
I thought it was a real dog.
I was like, what are they doing?
It's those dogs with the rolls, so you actually believe it might be real.
So get this.
That ice cream dog is only available at one shop in Taiwan, but we just had to see him in real life, so we asked our friend Penny Stankiewicz at the Institute of Culinary Education to whip one up.
Please bring him out.
We want to see our little pup in real life.
He's so tiny.
Aww.
Let's see.
Aww.
Oh, my goodness.
Can you see this?
Gosh, that's so morbid.
Look how realistic.
Okay, is that what you feel?
Who's gonna cut into that?
I have to check in with my dad.
What is going on over there?
Oh, my God.
He's got the real...
Oh, my gosh.
Oh!
Oh!
Which one's real?
That puppy is trying to get away.
He's like, please don't eat me.
Busted.
Busted.
They're both tasty.
They're both tasty.
I don't know if you noticed that.
I mean, I love this, though, because sometimes you see things like this online, you have no idea how you could ever get it.
You're not going to Taiwan to get your ice cream dog, obviously.
The best thing we found, you guys, is this $15 ice cream puppy mold on Amazon.
This bad boy can be yours.
And it is kind of a fun little treat for kids.
You can get your kids to do with Jell-O, with ice cream.
You know what else you can find online is a whole slew of everybody's kitchen disasters that they've caught on tape and then publicized.
A lot of my kitchen disasters I keep private.
I don't want anyone to know because they're pretty nasty.
But here are some of the funniest ones we found floating around this week.
Strawberries and tomatoes and peppers and olive oil.
Oh, oh, oh.
F***.
Oh, oh, oh.
*music* Cooking my first ever pizza on my own atah OHH...
Not your pizza!
There you go!
He was trying to do like the pancake flip right?
Yeah, yeah, yeah!
what do you think of these kitchen disasters?
You know, speaking of nightmares and disasters, Jordan, I thought you might share that story of me trying to rap with you.
It was actually a real music video.
Do you guys all know I was in a music video?
They don't even believe me!
You think those other disasters were funny?
Look at this thing.
This is me and Jordan Sparks.
Whatever you put your mind on, you can achieve.
I'm here to show you how to get up and celebrate like this.
Just the other day, they see me on the show.
Didn't know I had style.
Didn't know I had clothes.
For sure.
I'm not sure Average Doc put next to that.
I'm not sure what you can do.
Wow.
We did that with a partnership for a healthier America.
And to encourage kids to get up and get moving and to be a part of something like that was a blast.
So thank you for being a part of it, Doc.
It was amazing.
All right, we are going to keep up with the dish.
We are serving up my guilt-free mac and cheese coming up next.
It is half the calories of the real stuff, so you won't have to worry about going in for that second bowl.
Don't go away.
The women of The Dish are back, and we've checked our guilt at the door as we indulge in the comfort food
You guys enjoying this?
Yes.
All right, Daffy, take it away.
What are you guys making for us?
Yes.
All right, Jordan Sparks, she's going to give me a hand making my ooey gooey fall mac and cheese.
We are so ready for this, you guys.
And I'm going to go ahead and reveal my secret ingredient.
This is my new way to cut your mac and cheese calories in half.
The secret ingredient.
Is white vegetables.
Love it.
Okay.
A lot of these are root vegetables.
Delicious.
That are obviously naturally very sweet.
Here's what we have going on.
We've got some turnips.
We've got some rutabaga.
And I kind of like it raw with just some olive oil and salt, too.
Does it turn up as much as the turnip?
Oh, turnip for what?
Turnip for vega.
No.
You know, no.
I wish.
I couldn't help myself.
So here's what I have going on here.
I have a little cauliflower.
I have that rutabaga cut up.
And I also have some parsnips.
And actually, if you'll give me a hand, I have some cut up sage there.
Sage, just sprinkle that all over.
I'm a big fan of a sheet pan meal because it's really set it and forget it.
You put this in when you get home from work and it's just going to roast up and perfume your home.
And you have a quick little garlic hack.
I do.
Okay, so I love to roast garlic.
And the thing is, we don't want to walk around with garlic fingers, right?
And I have my little son, I don't want to put garlic hands in all of his face.
So instead of doing the half and putting it in there and having to squeeze it with all your fingers, you take the garlic cloves, you put them in this little pouch, and then you put it on the pan as well so it all cooks at once.
I see.
So you peel the garlic first, you throw it in your little pouch there.
Peel the garlic, and then we're going to just do a little bit of olive oil on the garlic.
A little bit of salt.
That's all you need.
And then you just make a little pouch and put it inside.
And another nice little thing, actually.
Because a lot of people will roast the whole bulb.
Yes.
When you do it like this, they're going to roast at the same time, and then you don't need to go in and squeeze it after that.
And I love garlic, and I'm never giving it up, just FYI. But I really do need to know, I know you have a tip for garlic breath that would help me out, I think.
I do, and I also just noticed your garlic fingernails.
These are amazing.
Thank you.
Do you guys see these little glimmer glam?
I love that.
It's like wearable jewelry.
Thank you.
My tip for getting garlic smell off of your fingers is to rub it along any stainless steel.
So your refrigerator, your stainless steel sink.
To bore you with the science, the chemical reaction between the metal and the garlic elements neutralizes the odor.
So there you go.
Okay, this is going to go into our oven.
We're going to roast it.
And that's going to be...
She's over there rubbing.
She's over there rubbing.
Rub away.
What about garlic breath?
Do you have a garlic breast tip?
No, I really like onions.
Garlic is my thing, but I really miss onions and I avoid them unless I'm traveling by myself.
Or you can make everyone around you eat an onion as well.
That's what I was going to say.
Just get yourself a boyfriend that likes the onions and also eats them.
Before I blend this for you guys.
Exactly.
Before I blend this for you guys.
The roasting of the vegetables, like I said, brings out that sugar, takes away some of the wetness so you don't end up with a runny sauce.
This is going to replace a ton of your bechamel.
This is where you're cutting calories by having this pureed root vegetable blend.
Let me just get us going really fast.
Okay.
If you need a little liquid, I'm going in here with the liquid that I cook.
I'll say it again when you can hear me.
Can I throw these in there?
Okay, yep.
Let's get that garlic.
Look how beautiful, you guys.
Yeah, get that garlic.
See?
That's like butter.
This spread on toast with a little olive oil?
Yes, yes, all of that.
Okay.
We're going to use all these.
Yeah, throw that garlic in there.
This is the cooking liquid.
Always save some of your cooking liquid from the pasta.
We used elbow macaroni.
So here's what we're going to do.
When this is beautiful and pureed, you're going to put it into your heavy...
Well, it's a labor of love, too, because I do this with smoothies.
I mean, if you just dump a bunch of liquid in, it turns really, really watery, and then that loses the consistency.
So my recommendation is go slow.
Just add enough just so it starts folding over and then the texture will be more what you want.
And relax and take your time in the kitchen.
It's supposed to be fun.
There's no stress here.
Is that milk?
This is good.
That was milk.
So get this.
This can be made vegan so easily by just using chicken broth or veggie broth or anything in place of the milk like I had.
And you can even throw some nuts in the blender and that will give you that fatty consistency of the milk.
Is that what you want from the milk?
Is it fat?
Yeah.
Or the liquid?
No, I don't care about the liquid.
The liquid you can get from water, frankly.
I care about that fattiness.
Oh, well then I'm putting ghee.
Because that's all fat.
And delicious.
So I added that milk in.
I'm going to let this cook just a bit.
I have some Gruyere and some Parmesan.
You can totally add cheddar if you have that.
Any cheese will work here.
Honestly, this is mac and cheese.
It's glory.
I'm going to start working on your little topping here.
Okay.
And you see it's a little bit thick like this, which I actually kind of like.
I don't want a really loose and runny mac and cheese.
I want it to set up.
If you like it a little runnier, add a bit more cheese or a bit more of your broth.
I have these elbow noodles, whole wheat, and I cook them one to two minutes less in the package instructions because that's going to make sure you keep an al dente noodle in your blend.
So here's what we top.
Jordan has some breadcrumbs, a little bit of olive oil, flax seeds, guys.
This is one thing you don't have to tell people are in here.
It's going to add some great healthy fat.
Sprinkle this on.
Yes, sprinkle it all over.
Just top it.
Oh, yeah.
And this is going to go back in our oven, 350 for 20 minutes, just so these noodles take in all that luscious, creamy sauce.
Ooh, guys, look at that!
What you want is sauce bubbling.
So would you recommend that, like, you baked it, right?
Yes.
Would you broil it at all at the end just to kind of add a little extra crunch?
Definitely give it a little extra crunch.
There's the green.
There's your green.
My dad has a taste panel over there.
What do you guys think?
Is it as good as the original?
I think this is better than the original.
The omega-3s from these flax seeds, what a show-off you are.
I love it.
Chris, you've got a five-year-old.
Are you sold on your child being able to eat this?
Yes, definitely.
It's, like, creamy and crunchy at the same time.
I could just see him now.
Like, when he bites it, he's going to do his little happy dance.
I'm so excited.
Can't wait to try it.
This is a winner.
It's a winner.
You guys can find this recipe on DrOz.com slash The Dish.
And all of our shareable pics are on Instagram at TheDishOnOz.
Up next, you guys, Martel has one pan wonder.
It's a guilt-free enchilada.
Don't miss it.
Ay, ay, ay, ay!
Ay, ay, ay, ay!
Thank you.
in the gift box, and now we're busy rolling tortillas for the Dill-Free Comfort Food, which I'm told Marcella has got fixed for.
What is it, Marcella?
I am making my guilt-free one-pan wonder enchiladas.
They're coming.
Now, what I love about this, when I was a kid growing up in San Diego, I couldn't find any of the ingredients.
Now you can find all of these beautiful Mexican ingredients across the nation, which is amazing.
So you've got...
Jalapeños, you've got garlic, you've got some onion, you've got some cilantro, and you've got the flavor in the salsa, which is the tomatillo.
Oh, sounds so good.
So what we're going to do for the salsa, Salsa Makers of America, you're going to love this one.
It's really, really easy.
So you take those tomatillos, you take the onion, you take the jalapeño, top them with water, about...
Put an inch over the ingredients covered with water, and then you're going to bring it to a boil, reduce to simmer, and cover, and you're looking for this beautiful olive green color.
That's the secret.
And the other secret is you don't want to let them burst.
If they burst, you lose all the flavor from the tomatillo, right?
So once you have those ingredients, you're going to go in the blender, and it's as easy as that.
So what we're going to do, this is another really important trick.
When it comes to garlic, I like it to be evenly distributed in the salsa or the sauce.
So what I do is I add the garlic.
Because that's raw now, right?
Exactly.
A little bit of water.
So you add that in and you let it go just for a couple seconds.
To kind of break it down, and then you add the rest of the ingredients.
So that way you don't get, like, giant chunks of garlic when you bite into your salsa.
So we can add these guys in here.
Okay, you will be my bean person, my bean masher.
Oh, fantastic.
I'm mashing beans?
Yes.
Okay, perfect.
Well, I'm going to need some mash-up music then, please.
Something to groove to.
Okay, so I just put it in here, right?
Super easy.
I've got some warmed-up vegetable broth.
I've got some beans, and you're going to mash it just like you would mash a mashed potato and a little bit of garlic powder.
Always plenty of salt.
So as you can see, we're keeping it vegetarian.
So you're going to mash, mash, mash.
Got it.
Well, this is a good job for my muscles.
If somebody's got the guns for mashing, I would have to say it's Danica.
Focus on the food, though.
I think that's more important than my muscles.
No, we need to focus on the guns right now.
So once you're done with the mashing, what I like to do, you don't have to add the dairy if you don't want to.
I like to add a little bit of cheese.
That's going to help your beans or your bean mash kind of bind together.
So you're just going to mash it.
Because what happens when you cut into that enchilada, you want to get a little bit of that cheese pull.
So that's how you're going to get it if you add some cheese.
So is it really for the stick?
Because beans are sticky, let's face it.
So is it really for that or is it just because it's cheese?
It's because it's cheese and you want that cheese pull.
No, it tastes better with the beans because the beans are so good for you.
You want to eat more of them.
Yes!
We want the proteins, cheese, fiber.
The cheese is an excuse.
Marcella, I know you from San Diego.
Yes.
It's southern cuisine.
Yes, this is true.
It's so close to the border, it's practically Mexico.
So in Mexico...
We would actually have, you know, grandma or mom rolling up the tortillas and filling them with the beans.
We are in New York right now, so Dr. Oz is actually filling tortillas with frijoles, with beans over there.
Well, we were filling them.
I started eating the bounty, but I cannot wait to taste your version of this.
I'm so good.
I'm like a cigar maker over here.
I'm halfway done.
Make me another one.
I'm so impressed.
You could be Mexican, Dr. Oz.
I'm so impressed, right?
So what we're going to do, you fill these guys up, just like Dr. Oz did, and then you've got that green salsa over the bottom.
Oh, yes.
I'm going to get in here and try it, because it just smells so delicious.
I know.
It's just teasing us.
Pour the salsa verde over, a little bit of cheese, and I'm going to pop this in the oven, 350 for about 25 minutes to melt the cheese.
And then it comes out looking like this golden brown, perfect amount of limey.
Comatio, salsa, spice on top, that little bit of cheese to mellow it out.
Danica, this is all you, girl.
Oh, okay.
You guys can find this recipe on DrOz.com.
Am I supposed to eat it with my hands?
Oh, here you go.
You know, we saw the guns.
Get in there with your hands.
Hot enchilada.
Hot enchilada.
Beautiful.
That's gorgeous.
That's gorgeous.
This recipe on DrOz.com.
Up next, if you have a sweet tooth, you won't want to miss this guilt-free ending to our meal, you guys.
It is the easiest paleo peanut butter chocolate chip cookies ever.
Stick around.
Oh, it's with my hands.
The latest drug of choice is found in your own medicine cabinet.
Rapper Bow Wow reveals his addiction to cough syrup.
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All new Oz.
That's coming up tomorrow.
We're back with The Dish and Something Smells Sweet.
So what's cooking, Anika?
Oh, we're gonna make the easiest.
Peanut butter chocolate chip cookies ever.
So they're paleo inspired.
Yeah.
If you're really hardcore paleo, peanuts are a legume, so you wouldn't eat them, but we're not that hardcore.
So we're going to mix the peanut butter with coconut sugar.
Yes.
An egg, a little baking soda, and some vanilla extract.
She's going fast, y'all.
I'm a dump recipe girl.
So one thing that's important is that with a peanut butter or whatever nut butter you use, if you want to use almond or cashew or something else, if you don't have to mix it with a knife to stir it up and mix the oil with it, it's going to probably spread out on the pan because it has palm oil in it.
So get the kind that you need to mix.
Wait, that's a great tip.
Yeah, this will hold up much better when it doesn't have any other ingredients other than the nut.
And salt, maybe.
So mix that up.
And then I like to add the chocolate in after it's all mixed up.
Wait, that's it?
You can eat that.
If it's in the mixer, you can eat it.
Oh, wait.
This is literally the whole recipe?
This is the easy?
This is amazing.
And then put the chocolate chips in and then roll them into balls.
And then what I like to do is, like, when they're done, put a little bit of sea salt on the top.
Because isn't that so good when your tongue, like, catches a little bit of that sweet and salty flavor?
So that's it.
They're super easy, super simple.
And, you know, you're not getting dairy.
You're not getting gluten.
It's so easy to find dairy from chocolate chips.
I didn't know, Danica, that you were such a health nut.
I know you're totally under CrossFit.
Can you tell me why it is that you're currently obsessed with CrossFit right now?
- Yeah.
- Well, I'm very competitive, and the first workout I went-- - No, no, no.
You?
- Wait, look at this lift.
Are you seeing this depth?
How much are you lifting here?
- Those are 95-pound things.
- Beast mode, look at this.
I'm just really competitive.
So the first CrossFit workout I went to was a Saturday workout.
And anyone who doesn't knows what I'm talking about.
It's usually in teams.
So we won.
And so I was addicted.
That was it.
How many push-ups do you do in a row?
Would you show us a few of your push-ups?
Probably 40, at least.
I'm going to challenge you after the show.
Just curious.
So, as the football fan and ex-player, not at the NFL level, of course, but is Aaron Paleo, Aaron Rodgers?
Uh, yeah, he'll eat whatever I make.
Yeah, for sure.
Like most guys.
But that's the hardest part, is, like, getting your partner or your family to come along for the ride, and he's totally game.
And you know what?
He appreciates it.
And I don't know if you guys, like, it's nice when someone appreciates your food and the love you put into it, and especially going the extra mile to make it really healthy.
Well, if a star NFL quarterback is going Paleo, I think we all think about it.
Just so you all be clear on this.
It's simple, easy to do.
It's what the caveman used to eat, and I appreciate you doing it.
Guys, you were fantastic.
Thanks for joining the Dish Group.
You can find the Paleo-inspired Chuck at peanutbuttercooker.com slash the dish.
And all our shareable pics are at the dish on Oz on Instagram.
We'll be dishing again next Wednesday.
So tune in.
Together, change is happening.
Our journey is just beginning.
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