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June 25, 2025 - Dr. Oz Podcast
42:40
Is “Light” Bread Healthier or Hype? Dr. Oz Investigates! | Dr. Oz | S10 | Ep 163 | Full Episode
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Craving carbs, counting calories?
We're slicing up the truth behind thin versus light bread.
How do you make something light by adding sugar?
And Oz investigates frozen fries.
There are still a lot of questions about what's in this bag and exactly how they're made.
Plus, need a little coffee with your creamer?
A lot of these creamers had about 10 different ingredients, and guess what?
They weren't milk and cream.
Coming up next.
Oh, oh, oh.
Y'all ready for season 10?
Yeah!
I love you, Dr. Hobbs.
I love you, Dr. Hobbs.
We're about to conquer one of the most feared areas of the supermarket.
That's why you're excited.
I know it.
We're talking about the bread aisle.
It's been so much time.
You love it.
With so much fear of carbs and calories, though, other alternatives have been popping up, such as light or thin bread.
You've heard those terms?
Yeah, we all have.
With about half the calories, you think you can have two slices instead of one.
But what's really in them?
Are they better than other loaves?
One of my viewers is a fan of these breads already.
So Kelly, why did you make this switch to these light and thin breads?
So who doesn't love bread?
We all love bread, Dr. Oz, but we just don't want to have so many carbs.
So that's why when I heard about light bread, I knew it was a great alternative.
And it comes in many different forms.
There's wheat bread, there's English muffins, even some flatbreads.
So there's a multitude of options for you and it's also so healthy.
So this is just a regular bread that's been flattened or just called flatbread?
I guess it's just called flatbread, but it definitely feels like you're eating less and low carb, low calorie.
And which ones do you personally like the most?
I like English muffins.
I think it's really nice to have with egg and cheese in the morning and a little bite-sized sandwich.
This smile on your face says it all.
You guys love these things, but here to investigate the breads, because we have to do a little bit of this, is a journalist who I trust on these issues who's uncovered how food companies can hook us, Michael Moss, along with rock star baker Zachary Gulper from Bienqui Bakery.
Very well, did I say it correctly?
Bienqui?
That's it, yeah.
Thank you.
He's very French.
All right.
So some people have come to fear bread.
You know, there are some of our audience members who have gotten comfortable with these newer versions, but bread itself has become a problem.
What do you think about these supermarket breads?
Yeah, it's so interesting.
I mean, you walk in the door of the supermarket, and there's so much that can terrify you, right?
The soda aisle, the chips, the frozen foods.
I mean, you and I have talked about a lot of these minefields.
I always saw the bread aisle as this safe haven of innocence, right?
But it's not.
Bread is a product made by some of these same big companies, and we need to think about it.
All right, since the beginning of time, bread has been basically flour, water, and yeast.
It literally allowed humans to live together because we could make enough of it.
Zachary, these light breads look very similar to the regular ones.
And literally, look at this.
Regular bread, light bread.
You'd have a hard time telling them apart.
Visually.
I've actually tasted them.
You've heard from our audience members as well.
They're similar, but they have half the calories, right?
A lot fewer carbs.
How do you actually do that?
Well, the way that you would make a super light bread would be through using enriched flours, dough conditioners, a huge amount of yeast, and the fermentation time would be very, very short with the idea of getting a very large rise quickly to get a lighter loaf.
But some of the problems fall in with some of those dough conditioners will include monoglycerides, which we know to contain trans fats, and that can be a little bit dangerous to your health.
But ultimately, what's happening is you're creating a very similar looking loaf that's a lot lighter in weight.
So when you slice a slice, it weighs less than that which you would find at your corner bakery.
And the fact that the fermentation times are different, it's not just a science experiment observation.
I understand, again, I'm thinking about it as a doctor, that there could be profound effects on our health if the natural way we have made bread for thousands of years is hacked by speeding up fermentation.
Indeed, I agree with that, and I think that when it comes to people who are having trouble digesting wheat, that probably has to do with the fermentation time.
Because with an extended fermentation time, the enzymes break down the complex carbohydrates and convert it to a simple sugar.
Then the yeast and bacteria consume it, so our human body doesn't have to.
Let the bacteria help you.
They're digesting the stuff in your belly anyway.
You outsource digestion.
Let it work outside the body as well.
Okay, let's uncover some surprising ingredients that we have found in these light supermarket breads.
The first surprising ingredient, don't be shocked by this, it's sugar.
I thought these were supposed to be light.
How do you make something light by adding sugar?
Well, I think it falls into the same category of trying to get it to rise as quickly as possible and get as much air in there as you can.
So we've got corn syrup here, we've got white sugar, we've got honey, which of course is a natural sweetener, we've got molasses, which is a byproduct of the body.
Oh, look at that.
The ingredient list, actually, on bread says high fructose corn syrup sometimes.
So we actually found that over half of the light breads, half, the ones we looked at, had added artificial sweeteners as well as high fructose corn syrup.
They were top of the list.
It was already present.
So Michael, this is something you've been pretty vocal about, that adding sugars to these foods, all foods, but bread in particular, could be a gateway for a lot of people.
Yeah, you know, sugar addiction is usually we think about something with like candy bars or a pint of ice cream, right?
Because the sugar rushes to the reward center of your brain, which sends back that feeling of pleasure, which can turn into cravings and get you to eat too much.
But the fascinating thing about bread is that besides kind of the added sugar, it's one of those things that converts to sugar in your body.
And there's some school of thought that the more refined the flour is, the whiter the flour, the faster it gets converted into sugar in your body, and the stronger that reward signal and feeling of pleasure either comes up.
So the danger is you may end up overeating the bread or move on to even more sugary products.
It triggers people.
Yes.
Like any other addiction.
All right.
There's another category of lower calorie breads that we've been hearing about.
They're called the thin breads.
You saw in the category showed up earlier.
So exactly, what makes them thin versus light?
Well, your blades slice them thinner.
That's less bread.
Literally, the thin bread is a thinner bread.
You've got less bread.
So that's going to have fewer carbohydrates because it's smaller.
So you know what we do in our house?
We actually cut the bread ourselves.
All you need is this.
Get a serrated knife.
It looks like this, guys.
You don't have to be a surgeon to use it.
You've got to toast the bread a little.
If you took a butter knife, you're just going to mash up the bread.
Get a serrated knife, toast it a tiny bit to harden it up, and then keep your hands on top of the bread, and you'll get a nice thin slice.
My wife can cut these things a micron thickness.
You can't even tell there's bread on there.
But all you need is to be able to hold the stuff inside the sandwich.
Sure.
You don't want two inches of bread on either side of it, and it still works.
By the way, it's the same price.
All right, so let's talk about taste.
You got a sandwich in front of you.
A couple different options.
You have regular bread to use a whole slice and then put over, what are you going to put in the middle, versus some of these thin or lighter slices that you would then sandwich, literally, the food in.
So which one would you guys prefer?
One slice of regular, two slices of light?
Because that's the trade-off our audience is going to make today.
I'm going to personally go for naturally fermented bread in a single slice format.
That would be my choice.
I sort of thought you might go that way.
Michael.
Yeah, I love this choice, single bread, whole bread.
So my vote, now that I've learned about the importance of fermentation, is to go with the regular, but I think the thin is okay too.
Because ultimately, it's good portion control.
So it's a nice little hack to get you over the hump if you don't want to take the knife like I just did.
But we got some options out there.
Take advantage of what the industry is offering to you.
Backery's book is called The Art of Bread.
Looks tasty on the surface there.
The inside is as well.
Take it out.
When you come back, we go deeper into the bread aisle with the wheat versus white debate.
Here's the question.
Is whole wheat really that much better for you?
We'll find out.
The latest on the mysterious death of Natalie Wood.
Two witnesses.
Her husband, a person of interest.
Robert Wagner said, stick to my story.
Her sister, still waiting for justice.
Natalie was pushed overboard.
What does her autopsy reveal?
There are at least 11 bruises to the back of Natalie's legs.
Plus, one of the most infamous unsolved murders.
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He was untouchable.
That's coming up tomorrow.
It is one of the biggest bread debates.
Wheat or white?
Now, Whole Wheat Bread outsells all other supermarket breads, but who here misses the soft, white, pillowy stuff?
That's the question we're all asking.
So today we investigate, is whole wheat bread really that much better for you?
Is it worth it?
Guys, who's team whole wheat here?
Any team whites?
It's broken in the middle.
So let me bring in a family who's very divided about this issue.
Sharon, I understand like so many members of my audience, and you're speaking honestly, you're a big white bread person.
Why is that?
I am, because the best grilled cheese is made with white bread.
That's a good point.
My girls, we go back and forth on bread.
And, you know, I'm a chef, so it makes it very hard.
They give me a hard time in general.
In general, you're the mom.
I am the mom.
I have three daughters.
I know what it's like.
They come after you.
Oh, yeah.
They see every small little fruit off.
Oh, yeah.
Oh, yeah.
So you grew up with white bread.
You know how to make it right.
There's some things you just can't cheat, like the grilled cheese.
I get it.
You can't.
It's classic.
I've got daughters here, and these are some tough daughters.
Dominique and Shane, I want you guys to start us off.
What is it that's wrong with what your mom's doing?
Why do you like whole grain bread more?
I mean, it's healthier.
You know, I'm a whole grain, multi-grain type of girl.
That's what I make my grilled cheese sandwiches with.
So, you know, I just think it's better.
And Carmen and Monique, what happens at a family gather?
You guys fight?
Do you quibble?
What goes down?
We just get both.
Get both?
Yeah.
Hold on to that.
That's right.
Here's the white for you.
Thank you, Pakistan.
If you don't mind, stay with us on Sherry, because I'm going to walk you through this with Michael Moss, who's a world expert in this area, and see if we might change some minds here.
Either way, we'll find out.
Change them.
Change them.
All right.
We're going to try to settle this food debate.
Michael Moss is joining us with some diagrams and with some evidence.
Okay, let's get to the truth about some of these foods, nutritional truths on these things.
First up, calories.
Is there a difference?
So this was really surprising to me.
And for your viewers who count calories when they're turned, pay attention to that.
There's actually not a lot of difference between the white and the whole wheat.
If you're shopping and making a decision just based on calories, this is like not a concern that you have.
All right, so it's a draw.
Next up, sugar.
This surprised me because I didn't realize how much sugar was being added to bread, white versus whole grain.
I was really surprised to learn that the whole wheat bread has as much as two or three times as much sugar as the white bread, right?
It's more?
Yeah, it's really startling.
Like why would they have to have more sugar in whole wheat, right?
But if you think about it, all those great things in the whole wheat kernel, the germ and the bran, gonna have some bitter notes in there.
So they're using that bit of sugar to make it palatable, attractive to you, so you'll eat the whole grain.
Have we changed any minds over there?
Let me start with the daughters first.
No.
Fill in the whole wheat.
I don't know.
Sharon, you raced with stubborn women over there.
How about you?
How do you feel about this?
Well, I'm not really changing, but I want to keep my white because nothing makes, no bread makes a good grilled cheese like a white bread.
Come on over here.
So come join us at this last table.
See, my vote is to get the whole grains.
And I'll tell you why.
Whole wheat has a unique set of health benefits.
But I hear you.
So the question isn't, are you going to have only white?
The question is, will you have white with something else?
So once in a while, when you're not making grilled cheese or making some food that has to have white bread in it, and you want to look for whole wheat varieties, you have to at least know how to pick it because you've got some options out there.
So Mike, how do you know?
So you want the bread aisle.
And color is a big dry bread there.
Color is huge, and you see that throughout the supermarket, right?
The companies use color in lots of ingenious ways.
This bread, for example, this one looks the same as these, right?
In fact, it's darker than this bread, right?
Y'all see that?
Just compare them head to head.
Watch this.
Molasses did it.
Ah, that's the color, exactly.
So don't go for the head fake.
How do you tell the difference?
You got to look at the label, do a little work.
It's either going to say on the front 100% whole wheat or a whole wheat, and then you can check the fine print on the ingredients and make sure that whole wheat is the first ingredient.
If it doesn't say whole wheat, it might have a little kernel or two dancing through the white bread, but it's not the same.
It's got to say whole wheat or 100% whole wheat.
100% whole wheat.
Now go take care of those daughters of yours.
God damn starving.
She got Michael's book.
It's called Salt, Sugar, Fat, Fabulously Written.
Very well documented.
We'll be right back.
We go behind the deli counter.
Now we're revealing whether deadly bacteria is lurking on your sandwich meat.
Investigating what you need to know before you brown bag it.
Which cold cut lasts the longest.
And are all tortilla chips really created equal?
Is there a healthier option?
That's coming up Wednesday on Dr. Oz.
Dip your frying here.
I promise you, dip it in here is going to change your life.
Stop being skeptical.
Dip it in.
Mm-hmm.
Taste that thing.
Mm-hmm.
Daddy know what he's talking about, don't he?
Can I get a fry dance?
I love that.
Catch up with my fries works every time.
Thanks for booting around in the right direction, Dad.
You all love that?
Yeah.
The first time a child tastes his ketchup, there's a reason why this stuff tastes so good to us.
Because when it comes to frozen French fries, there are so many options out there to dip in the ketchup.
You got crinkle cuts, you got curlies, you got shoestrings, seasoned, sweet potato, even French fries shaped like happy emojis.
I'm going to pass these down.
Don't eat them all yourself.
Share.
All right, so investigator Marcia Gavacampo is back to help us figure out which of those is the best besides the crispy, crunchy, deliciousness of golden fried french fries.
What else makes things so appealing to moms and their kids?
You know, for one thing, there's the convenience, right?
You put them on a baking sheet, you pop them in the oven, you don't have to worry about it.
Kids love these.
But there are still a lot of questions about what's in this bag and exactly how they're made.
Let's just answer some of those.
The first thing we learned about frozen french fries is that they are pre-fried.
They're cooked first.
I wanted to bring in food scientist Taylor Wallace to help us figure out the process of making the fries or at least one of the ways that they're made.
Walker stood, I had no idea they're already cooked.
You know, I thought they were healthy.
I thought they'd never been fried before, but they actually already are cooked.
So you might be surprised.
Bagged frozen fries are actually cooked multiple times in the manufacturing facility before they're actually put into the bag and sent out to the grocery store.
And yes, they're actually fried.
That's what gives them that wonderful texture that they have when you bite into them.
Potatoes go through a whole process to become frozen fries.
Mature into fries.
So what I'm going to do is walk you through what Taylor's talking about.
And I love this little animation.
You'll never forget it.
Potatoes rolling along the conveyor belt.
You'll see it here, right?
And they're separated by size to create the different styles we know of, right?
The classic strips.
You can get the rings, right?
Not an accident.
They're picked that way.
Then they travel to the steamer and the peeler for about 10 seconds, right?
That makes the skin soft enough so that that skin falls off when brushes are there.
Because they get brushed, right?
They go through there, they get brushed around a little bit, and off goes the skin.
Now, workers actually inspect each potato to make sure they make the cut, pardon the pun.
They pay close attention to the look, the shape, the freshness, right?
No black marks.
Next, after that, they've got the chopper, right?
The boom goes chopping through there, right?
And slices up the potato against the blades.
Water pushes the potatoes into those blades, and the converb moves all those newly cut fries along.
They go through another inspection, right?
Another round.
Then the blanching process.
Now, here's the important part.
The fries are placed in hot water to cold water real quickly.
It's like making a spa, right?
To firm up the flesh and make the potatoes flavor that much more pronounced.
And then into the fryer again for approximately two minutes to become partially cooked.
Partially cooked.
The newly par-cooked fries are frozen and then the weighed bags are delivered to the grocery store.
So once you get to that bag of frozen fries, you can crack it open, lay them out in a baking sheet, and put them back in the oven again for the third time.
I guess let's cook them all the way through.
Is that right?
Yeah, so what happens is, as you mentioned, is when they're cooked in the factory, those cooks are par cooks, which means they're only partially cooked.
So what you have to do when you get home is you lay them out and you have to cook them all the way through to kill any potential bacteria.
You have to make sure you check the bag for the cooking time and temperature because you do really want to make sure that you finish the cooking process.
Okay, next up, some of these frozen french fries are pre-browned.
Taylor, the secret ingredient, since you're the food scientist, how do they do it?
Okay, so you're not going to like this, Dr. Oz, but the secret ingredient is actually sugar.
Sugar to brown them?
Yes, so in fact, in your organic products, you're going to see something like apple juice concentrate.
In your regular products, you're going to see just regular dextrous, which is just regular sugar.
And that's because it's cheaper.
Okay, you start smiling when you start talking about fries.
All right, Taylor, thank you very much.
Makes me happy.
Barbara, over.
So we asked sweet potato fries whether they're healthier than regular fries.
It's an endless debate.
Jennifer from our audience came in today arguing that in fact there is a difference.
She knows it for sure.
Do you buy the frozen sweet potato fries?
I do.
And what do you tell your kids?
Are they healthier?
Much healthier.
I have a grandson that doesn't like much healthy foods and he actually likes the sweet potato fries.
He goes for this.
He goes for this.
He doesn't like any vegetables, but he goes for this.
So the basic thing about the show is we tell you the truth.
So Mara did a deep tubular dive.
She learned all about potatoes of every type.
Please explain, if there's a difference, what it is.
Okay, there is and there isn't.
So nutritionally, there's not much difference between sweet potato fries and regular white potato fries.
But where there is a really big difference is with the glycemic index.
Sweet potato fries have a much lower glycemic index.
So it's a little bit of good, a little bit of bad.
Well, at this point, if he's eating, you'll be happy.
But you want to train those taste buds to eat things that really do matter.
And there's some good news in the frozen section now.
They're actually frozen veggie fries.
Really true veggie fries.
They're made from carrots, green beans, broccoli, the bunchier.
Mara, Jennifer, I'm going to taste these if you walk us through exactly what these are.
Yeah, so these are packed with nutrients.
It's a great way to sneak some vitamins into your children.
So they are a good option.
But again, there's always a catch.
You can't fool yourself into thinking that this is a serving of vegetables.
It's not, but they are a good option.
What do you think, Jennifer?
Give us a good shit, kids?
I think they're good, yeah.
Grandson might take it.
I think so.
Like you said, french fries would never be a health food, but I'm glad to see a movement towards better options.
Proud of you all.
Buy the healthier stuff.
We'll be right back.
Up next, how much cream should you be putting in your coffee?
It's a big hot debate you don't want to miss.
Plus, we're investigating the new coffee creameries at your supermarket.
We've been investigating the new foods popping up in your supermarket.
Now it's time to look into the new coffee creamers you may be mixing into your daily cup of Joe.
We are investigating what's in these creamers.
We're also going to tackle the question, breaking the internet.
Which coffee and cream type are you?
Here's the scale, guys.
Find yourselves.
Are you a B2?
Look, up here, right?
B2s, you know, you like your coffee a little extra creamy, or that's what my wife does, by the way.
It's basically beige coffee.
Or are you a F5 right over here?
See the F5, right?
Just a little drop of cream in there.
Not too much, right?
You want to keep it nice and dark, right?
You find yourself in here.
But before we get to what kind you are, I want to talk about what you're putting in there to make it look that color.
Nutritionist Kelly and Patricia is here to break it all down for us.
Knowledgeable in all these things.
So, we got half and half, we got the milk, we got the creamer.
What is the real difference between these things?
So let's break this down.
Let's start with the creamer.
So creamer, this comes in either a liquid or powdered form.
And as you know, this is the rage with coffee drinkers.
They love to put creamer in.
But here's what these everyday coffee drinkers don't know, is that guess what?
I was so surprised to find out there's not a lot of creamer milk in the creamer.
There's just simply not.
No, companies are using other ingredients to get it to taste and feel like creamer, but there's no creamer.
And what about regular milk, for example, versus half and half?
Okay, so regular milk has about 0 to 3% milk fat.
So it's not going to give you that same creaminess as half and half.
I did a little homework just on the calories.
And there's not a lot of difference between a creamer and your half and half when it comes to calories.
They're almost identical.
Milk has less calories than the other two, but you usually put more milk in your coffee or your tea.
So you probably end up with something similar.
So don't torture yourself just on calories alone.
Let's zero in on these traditional creamers, which come in plastic containers.
They're in the refrigerated section of your store.
They look like this.
So if these creamers don't have a lot of cream in them, as you just highlighted, what are they made up of?
So funny because we put them in the refrigerator, but I want everyone to know that I wonder if this is for show sometimes because there are some countries that actually keep them on the shelf.
These creamers.
These creamers, some of them are actually kept on the shelf.
So, you know, who's to say?
But I will tell you this.
A lot of these creamers had about 10 different ingredients, and guess what?
They weren't milk and cream.
No.
But you know what I think about when I see that?
I just know it's a processed food.
Simple as that.
And that we're eating something more processed.
So a lot of times folks say that it's non-dairy.
But in fact, if you look at the label, there are little milk derivatives in there.
Yeah.
So you have to be careful of that.
So when I looked at a lot of these labels, they did say a dairy-free product.
But what that means, Dr. Roz, is it doesn't have lactose.
It doesn't mean it doesn't have casein.
So again, if you don't have a big-time problem with dairy, or you know, that's okay.
Then this is just going to be fine for you.
But if you do happen to have a big issue, pay attention to that.
Again, how about the creamers that come with all these flavors?
I see the cinnamon bun flavors.
They have candy bar flavors.
I don't understand how this even comes into a creamer category.
Well, it's great.
It's like desserts.
It is like desserts.
And here's what I want you to think about.
For every two tablespoons, you're going to have about 12 grams of sugar.
So let me ask you a question.
Would you walk out of the house in the morning and pop two chocolate chip cookies in your mouth?
No.
Well, that's what you're getting.
So you don't want to start with all that sugar.
And it's not just sugar.
They have other things they add to them as well.
So these I get really concerned about because of the sugar and because it's not real.
These may be okay, depending on what's got an issue with dairy or not.
So, okay, next time we've creamers, the new non-dairy alternatives.
There are almond, there's soy, there's even coconut creamers out there.
One of my viewers, Marie, has been here trying these out.
What do you like about these creamers?
I love the fact that they make you healthy.
I love the fact that you can also get flavor involved without all the excess sugars and the calories.
So I'm trying to be healthy.
I'm trying to lose some weight.
So these are much better alternatives than the others.
What appears to be working, so keep it up.
What surprising ingredients have you found here?
So again, we have almond soy, which is, and these coconut creamers have gotten very popular.
So let me talk about what I like.
I like the fact that opposed to a lot of the other creamers, they actually have as the first ingredient on a lot of these coconut or soy or almond, which is amazing.
But if you look down the ingredient list a little bit further, what you're going to see is some added sugars, which you have to watch out for.
And also those milk derivatives, they're on the table.
There's good?
There's not so good.
But I've got a cup of a new creamer I want you to try that's on this table.
Okay, are you ready?
Yes.
Okay, now look at the color.
Notice it's goldeny appearance.
And now, as you taste it, as you taste it, I want everyone to take a look at this new non-dairy creamer trend from a good friend of mine.
It's called Fat.
Check it out.
Hey, Dr. Oz, you know that I love my morning cup of brew.
And look at how creamy and frothy my coffee looks.
You might be surprised to learn that I didn't use any milk or cream in this brew.
No, all I used were two ingredients.
One of them is ghee and the other is MCT oil.
Now both of these ingredients have become very trendy lately.
MCT oil has been linked to weight loss and even improved cognitive function in a handful of very small studies.
Ghee, look at how pure that looks.
People that are dairy sensitive tend to do very well with ghee and all you do is you combine ghee with a little bit of MCT oil, which is right there, it's very clear, in your coffee, blend it up, and you get this beautiful, delicious, creamy brew.
You don't need any milk or cream.
Check that out.
So now you've been tasting it.
Yes.
Is it creamy enough?
It is absolutely creamy.
It completely coated my mouth.
It was just delicious.
It's an explosion of flavor.
I love it.
Look at that.
Yeah.
Max Zuckerberg is onto something.
I must say, it's caught on fire right now because people like the fact it keeps them full all day long.
And let's say caffeine lasts a little longer probably as well.
So, Max, she's at it.
Of all the supermarket trends you identified, all the creamers we looked at there, which were you looking for?
What's the most important things to check out?
Well, for me personally, I love almond milk.
It just has a taste I like.
But if you're not into all those milk, alternative milks, I actually really like half and half because you're going to have that creamy richness and I like the nutritional profile that it offers.
But always just look, as we always talk about on the show, you want that shorter ingredient list.
And remember what we talked about, these products don't have milk and cream in them.
So when you're looking at the label, make sure it has milk and cream.
Simple as that.
Simple, simple, and makes sense.
Glad you enjoyed the little surprise here.
Dr. Osborne.
It's great to meet you.
Because up next, it's the biggest debate on the internet.
Which coffee cup are you in?
Look carefully.
Just how much cream air should you really be putting into your coffee?
You got to vote.
You're somewhere on that list.
Be right back.
I love getting to talk with you on my show every single day.
But when the cameras stop rolling, the conversation is not over.
I still have a lot that I want to talk about.
So download the Dr. Oz podcast on Apple Podcasts or wherever you get your podcasts.
Thank you.
We've been investigating coffee creamers.
Now it's time to answer the big question dividing the internet.
How much creamer should you be pouring into your cup of coffee?
So which cup of coffee are you?
Look at this, right?
Pick the cup that looks like you.
Do you drink your coffee light with a lot of cream or is it dark with barely any cream in it?
So I took a coffee creamer poll before the show to see what you're all really drinking.
27% of my audience said they liked their coffee light and white.
Did not realize that.
That's more than I expected.
73% of the audience liked their coffee towards the other end of the spectrum, dark brown.
Some even liked it black with nothing added to it.
So that stated, we all have our biases.
So coffee lovers Lori and Mariana from our audience are standing by, standing in our coffee scale.
All right, so two of you are going to be our taste hesters today.
Walk over to the tasting table, taste the concoctions we're about to describe to the audience.
I want some honest feedback.
Tell us what works and what doesn't work for your palates.
Fair enough?
So wherever you are, guys, light, dark, you've got someone who speaks for you.
Go taste it up.
Okay, let's head over to the coffee lab.
Nutritionists Kellyanne Petrucci and Barista Sam Calisaro are here.
They have been experimenting to help uncover the perfect coffee creamer formula.
You got to put the right amount of coffee with the right amount of creamer so you can still enjoy the taste and get the health benefits too.
So Kelly, you are filling up your mug with a lot of stuff.
It looks pretty white to me.
If that's what people are doing, is there a better solution?
What is the coffee benefit of that looking coffee?
Well, if your coffee ends up looking like this, then you're probably discounting all of the health benefits of coffee because actually coffee is a really low calorie drink.
But what people don't realize is when you add all the pizzazz or the creamers, it adds up really quick to the tune of about 280 calories and about 12 grams of fat.
So if you take about eight ounces of coffee and you add in one quarter, just a quarter of whole milk, bam, that will really set you off of the right track all day.
That's our energy formula.
Let's get to the flavor formula.
Let's go to the barista, this one.
I want it to really taste great.
And you know, coffee purers think adding too much cream takes it away from the coffee flavor.
So what's your formula?
Well, let's be honest.
Coffee, with some people don't know, is kind of like wine.
You know, it's filled with different flavors and notes.
And like wine, you want it to complement whatever you're putting in it or with it.
I mean, you're not going to put ice in your wine because it'll dilute it.
So why are you going to put something bad in your coffee?
Coffee has this natural, nutty flavor to it.
And like Kellyanne says, a quarter cup is the perfect amount because it still embraces all that flavor.
But I like oat milk.
And you have to worry about it.
It's guilt-free.
Because I mean, you know, in the morning you have oatmeal for breakfast because it's a good, healthy breakfast.
So why not add oat milk into your coffee?
Okay.
Now, I don't drink a lot of coffee.
I mentioned that.
I admit that.
I got used to not drinking coffee because in the hospital you really don't want to.
So when that happens and you want to go pick me up, you run into an impasse.
So I've figured out some hacks.
So Pauli, our great camera expert, is that also an expert in espresso.
He puts a little pinch of cinnamon in my coffee.
I don't really like a lot of sugar in it.
The cinnamon is a good hack.
It'll work for you.
It's a great hack.
And it actually helps you if you've got blood sugar problems.
But when I'm on the go and I can't take my camera team with me, unfortunately, I wish I could.
I wish I could.
I'm starting to like this.
It's nitro coffee.
Have you guys heard of this?
Listen.
My favorite.
Nitro coffee is when nitrogen is actually added to the coffee and then the bottle is pressurized.
So when it comes out, see how creamy it looks?
You see that cream?
There's no cream in it.
That, my friends, it's all mechanical.
And I'm starting to love the fact that we can get the same taste as adding sugar and cream to your coffee by mechanically mixing the coffee up with a little nitrogen.
So now we have our taste touches, Lori Mariana.
You are speaking for the light coffee drinkers and the dark coffee drinkers.
What have you liked so far, Lori?
I prefer the one in the middle.
It has, it's sweet, there's a little nuttiness to it.
That's the oat milk.
Yes.
I like it, and the flavor works for you.
Yeah, the flavor works for me.
All right, Mariana.
You tend to like it a little darker.
What do you think?
Oh, well, I tasted this one.
It looks creamy.
It doesn't taste creamy to me there.
And it's like a little bit bitter.
I feel like I need to add a lot of sugar to that.
This, on the other hand, doesn't look like it has any cream or anything in it, but it tastes so much richer and bolder.
Nitro coffee.
Yes.
Bottom line, I'm learning from you and I'm learning myself from our experts here.
Taste stuff, guys.
Do something different than what you have always done.
We've got all these habits in life and the amount of creamer and the kind of creamer we add to our coffee is one of them.
Just mix it up.
Take advantage of all the technology that's out there and these new ideas.
You might enjoy what you find, especially if you want a different kind of a caffeine bus.
We'll be right back.
Toast.
The latest on the mysterious death of Natalie Wood.
Two witnesses.
Her husband, a person of interest.
Robert Wagner said, stick to my story.
Her sister, still waiting for justice.
Natalie was pushed overboard.
What does her autopsy reveal?
That's coming up tomorrow.
Thank you.
Ah, this summer, it brings a lot of beauty benefits, but the increase in temperature and humidity means an increase in frizz.
And when the heat's on, I know too many of you say it's a struggle to have a good hair day.
So to help me tame your frizz, I brought in Dr. Jenny Thomas who's here on behalf of my trusted sponsor partner Kang King.
Why do we get frizzy hair?
It happens to so many of us.
It's because our hair absorbs humidity from the air.
I mean your hair can absorb up to 30% of its own weight and water.
It's crazy.
My hair gets heavy I guess.
Well you might feel it.
What you will see is as your hair swells the curvature, the texture will revert to something that most people would describe as out of control and not what they want.
So you can see here we've taken hair and we've put it into a room that's 80 degrees and 80% humidity.
So think beach, summer, sounds gorgeous, not necessarily great hair.
That's over only an hour that that much change has happened.
Yes.
It's happening every single day.
Okay, it grew.
Magic.
It does.
And the more damaged your hair is, the more and the faster that this happens.
And that's because as hair is damaged, it becomes more porous.
And so it's absorbing that humidity like a sponge.
So when people see that and they're not happy with their hair, we make mistakes as we try to tame the frizz.
Yes.
So so many of us, the first thing we do is go to heat styling because it's a great way to get back to smooth.
And that's okay, as long as your hair doesn't see too much heat.
Where it becomes a problem is when that heat becomes so high, bigger issues come into play.
How many heat stylers are there here?
Yeah, I thought so.
All the women.
The bald men didn't put their hands up.
Come on over.
All right, so I know eliminating all the heat isn't an option.
You're not going to do that.
But Dr. Thomas says a heat protectant spray may help.
So I built you some models.
These high-tech models represent your hair in a ponytail, right?
I'll be the average person who's using products that are not designed to protect the hair or don't use any products at all, which is probably, but for a lot of us, what goes down.
And that means your hair is exposed to extreme heat.
So let me just pull out one little fiber here, right?
There's a little fiber, right?
So I take my normal hair product and I just want to straighten it.
I'm just going to straighten this up right here.
Ready?
They watch this?
Oh, geez.
That was messy.
Well, let me just try again, just in case.
So you can get a little bit of hair and all you go and, oh, let's go back and slow-bo, folks.
That's literally what I did here, but figuratively is what's happening to you.
Look at that.
All that muck that starts to fly away is your hair getting destroyed as you apply heat to it when it's not protected.
Dr. Thomas, please do it your way since you're the expert.
So a really good heat protectant product should disperse that heat very evenly because you had an extreme hot spot happen that can lead to morph ris or can even lead to breakage.
So I'm going to show you how this works.
You do the same thing.
Just give it a couple spritzes before you apply the heat.
And you can see that you can smooth out that unruly texture while still shielding your hair from extreme temperatures.
Don't you hate a show-off?
This drives you crazy when someone's just good at something.
Come on over here.
So what do you recommend to protect your hair from frizz, which so many of us are going to experience in the summer?
So you definitely want to beat the heat, and I think the best way to do that is with Pantene's thermal heat protectant spray that you see here.
So this can protect your hair up to 450 degrees, which is how hot some of these flat irons can get.
So go through the routine.
So after you've protected it, while you apply the heat, then what do you do to sort of seal it in?
So once you've got your dry styled hair just like you want, it's in control, then what you want to do is help hold on to that as you're going to go throughout your day.
So I like to finish it off with the Pantene Airspray.
So it's a finishing spray that's free of drying alcohols and it's especially good for these hot humid days.
So we use these humidity resistant polymers and it gives hair a flexible hold while also working to resist humidity and more frizz.
So I think many of us have had the experience.
You use a styling product, it's humid outside and all of a sudden it feels like a sticky gummy mess.
So these resist that humidity so you can keep the look that you created without the stickiness and also without the stiffness.
All right, so if you don't mind, just do a little demo.
You're about to go out in the day and it's humid.
So what do you do?
Super easy.
All you do is just take that dry styled hair, give it a simple spritz.
You can see a little bit goes a long way, but it's also, it still moves, it's flexible, it's not stiff or sticky.
Come on over here.
Now Sine Alexander has been protecting her hair against frizz.
She's also joining us on behalf of Pantene.
So how would you typically describe your hair in the summer?
Well, I'm going to do a big spoiler alert for your audience.
I'm not a natural blonde.
So with my very, very dyed hair, it tends to be really brittle and really wavy.
So in the summertime, it just blows up.
So I've managed to kind of keep it sneak here today.
It looks good like that.
So give me your normal routine.
What do you do?
The hair routine that we should all be trying.
Yes, okay.
So I wash my hair every couple days.
I don't wash it every day to keep kind of like the hold and less heat styling on my hair in general.
Good for you.
And then I go ahead and put the thermal heat protectant on it before I blow dry.
But I'm doing the bad thing where I'm using two types of heat on my hair.
The blow dryer, and then I'm going over another pass with the flat iron.
So that really protects my hair from the heat.
And then I do the airspray all over to kind of lock it in all day.
Because from my house to the subway, which is one block, if I don't use a heat protectant and a hairspray, it's like giant frizzy mess.
So if it was a mess before, you've gotten a meaningful result by using a heat protectant.
Absolutely.
You're happy with it?
Yes.
Dr. Tavis, how typical are those results?
So very typical.
And you get those frizz reducing benefits from the first time you use it.
But Sinee and I have very different hair types.
Even though it may not look so different right now, she's actually got quite a coarse texture, a lot of bleach.
I have a much finer texture.
So we've both used the heat protectant spray and the airspray, and we still get to what we want for this version of controlled, defined look.
So where can you find the Pentene thermal heat protectant spray and also the air, not hairspray, airspray?
Exactly.
So you can find it at most grocery Stores, drugstores, and mass retailers like Walmart.
Who here wants a little bit of hairspray for their frizzy hair?
Hands up.
All right, so we're going to go around the audience.
You take that side, I'll take the middle part.
We're just going to spray your hair just a little bit.
We've got one container.
Is that good?
No, they're not happy with that.
This audience is the smartest in television.
So, thanks to my partner, Pennetine, you will all be receiving your own Pentatene Thermal Heat Protective Spray and the Pentatine Airspray.
We'll be right back.
Share it.
Thank you.
What do all these Instaposts have in common, right?
They're all part of the latest viral trend, hashtag Procrastic Cleaning.
The mission?
Putting off whatever task is at hand by scrubbing, vacuuming, rearranging, maybe even deciding to go full-on Merikondo.
You've all done it.
I've heard about it.
And we have a procrastic cleaner here today who's about to be turned in.
Are you all ready?
Whose spotless kitchen is this?
Now look carefully.
Are you Lisa?
I'm Lisa, yes.
Before I get to Lisa, Robin, why'd you decide to turn your friend in, your former friend?
Because she loves to clean.
Like, how so?
Like, she'll come to my house and clean my kitchen.
That's loving to clean.
I mean, that is an impeccable kitchen.
What gives?
How about you avoiding?
A big mess.
Well, you avoid the mess, but I mean, to spend that much time cleaning your kitchen, there might be other things in your life you're not doing.
Grocery shopping, organizing clothes, a lot of other tasks, too.
Come on over here.
I might open your eyes some.
You can hold the mic if you want.
Take a little walk here to the monitor.
So there's actually some good news here because many folks choose to procostic clean.
And percocly is important because clutter is not the best thing in the world.
It's linked to all kinds of negative emotions.
So when you look at a cluttered spot, it creates this feeling that you've got negative emotions around you, this stress, this anger, this frustration, tension, worry, right?
You don't want those.
When the space is clean, we get rid of all this extra clutter in there.
It's like those beautiful positive emotions, the happiness and the calm, they can actually evolve and float and elevate you.
Now here's the part that I want you to focus on.
Researchers are saying that folks who gravitate towards repetitive behaviors, like cleaning their kitchen as meticulously as Lisa does, in times of stress, do it because you need a sense of control in life.
Does that sound familiar to you?
It does, yes.
All right.
So procrastinating to a limit.
To a limit.
To a limit.
After that, you got to deal with the real issues that are worrying you.
Now, since you have been procrastinating so effectively, I'm going to give you a time-saving hack from another audience member so you can't spend as much time procrastinating.
You have to get back to the big issues in life.
So Yona, how are you?
I'm great.
So show us the hack you got that might save Lisa enough time that she can go back and deal with the big issues in her life.
So when you're trying to procrastinate on some things, you can, everybody has these laying around on the floor, that kind of thing.
You can use these.
These are dryer sheets?
Yes, dryer sheets.
You can just use these to kind of clean up different things.
You can use them to dust.
You can use them to polish things off.
And you can also use them to even clean soap scum in your bathroom.
So one dryer sheet, take it to the kitchen, give the kids some chores, and then the things you got to focus on aren't about the kids, it's about you.
I'll tell you a little secret that I learned.
It's your kids aren't going to treat themselves the way you treat them.
They're going to treat themselves the way you treat yourself.
That's what needs to be dealt.
We're into this?
Yes.
All right.
A little gift from the show.
Cleaning something?
Yes.
No.
Just scrubbing here.
And we'll come down to my dressing room afterwards.
All right, Lisa.
Thank you very much.
Lisa and the owner, thank you so much.
If any other changes happening, your journey is just beginning.
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