Dr. Oz Podcast - Frozen Chicken Wings Exposed + Low-Cal Food Hacks | Dr. Oz | S10 | Ep 127

Aug. 27, 2025 - Dr. Oz Podcast

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Frozen Chicken Wings Exposed + Low-Cal Food Hacks | Dr. Oz | S10 | Ep 127 | Full Episode

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	It's a wing thing and America is obsessed.
	But is there a real difference between fresh and pre-made frozen wings?
	We investigate.
	It's actually chicken or we're dealing with something else.
	What's going on?
	And the boneless wing.
	How was that even possible?
	It's a lie.
	Plus Hungry Girl Hacks.
	Recipes with six ingredients or less.
	Oh my goodness.
	Coming up next.
	Y'all ready for season 10?
	Yeah!
	I love you, Dr. Hive.
	I love you, Dr. Hive.
	Ah, wings, glorious wings.
	That's why you're all really applauding.
	They have become an American obsession, rivaling the cheeseburger for the top spot for the most beloved go to American food.
	It is estimated that this year alone we will consume more than 1.35 billion wings.
	It's a with a beat.
	It's a lot of wings.
	It's enough to circle the earth three times.
	And today we're investigating our most recent wing obsession.
	Quick, convenient, pre-cooked frozen wings.
	And join me now as a man who knows everything about chicken.
	Even what happens when it crosses the road.
	Food journalist and author of The Mutual Effect, Marshaskier.
	The chicken, you know why it crossed the road, of course.
	I don't.
	I'll get into it.
	Explain this.
	Why did we start eating so many chicken wings?
	Okay, so if you can believe this, for a long time, the chicken wing was unloved.
	They ate them in the deep south, fried chicken wings, they loved them.
	The rest of the country, no love for the chicken wing.
	They put them in things like canned chicken in soup.
	That all changed in 1964, the story goes, at the Anchor Bar in Buffalo, New York, when one of the co-ownerner, Teresa Bellissimo, cooked up some chicken wings for her son and a bunch of his friends one night, she dressed them in hot sauce, served them with a blue cheese dip, and they were so delicious, put them on the menu, and the world has never been the same since.
	All about a mom's love for her son.
	That's right.
	You gotta love that.
	And our love for chicken wings.
	So you've been in a shopping stream, what did you find out?
	Okay, so the world with chicken wings, one part of it hasn't changed.
	You can still find fresh chicken wings, frozen chicken wings.
	You gotta do an awful lot of work to turn this or this into something delicious.
	But the real action is happening in a different part of the freezer, the precooked chicken wings.
	This, all you gotta do is heat it up, it's ready to eatat and it is exploding.
	You can get individual servings.
	You microwave this up.
	You've got a dinner for one, dinner for two.
	You can also get these party packs.
	So if you're having a bunch of people over to watch the football game, the baseball game, you just heat this up.
	There's all these flavors now.
	You can get tequila and lime.
	You can get the classic Buffalo flavor.
	So this is what's changed.
	This is what we're investigating today, the precooked chicken wings.
	The pictures alone allow me to get this.
	How many of you had precooked chicken wings?
	Most of the audience has caught up to us.
	Okay, so that's been a member of the audience who says her wings are a labor of love, but sometimes she doesn't have the time to make them.
	So she turns to frozen wings.
	How are you, Anna?
	I'm good.
	How are you?
	I made the switch from frozen wings to these precooked ones.
	Why?
	I did.
	Because it's easier.
	Much, much easier.
	Is that why most of the audience put their hands up your things?
	I'm sure.
	I have children.
	I don't have time.
	You know, I don't have time to deep fry and go through the whole process.
	So once I bought these, it made my life so much easier.
	I never went back.
	I never went back.
	However, you have some concerns.
	I do.
	Sometimes the texture isn't the same.
	They're a little veiny and there's sometimes dark spots.
	So I just wonder.
	What's going on?
	Is it actually chicken or are we dealing with something else?
	You know, what's going on?
	It worries me.
	Well, again, stay with us because we're going to come back in a second.
	I'm going to ask those questions first.
	Mark, come over here.
	Let's start with the concerns about texture, about veininess, and that mysterious, all mysterious black stuff in frozen wings.
	So first, let's start with the texture.
	Okay.
	Anytime you freeze something, you're going to change the texture.
	There's a lot of water in the food we eat.
	Chicken is no exception.
	That water freezes.
	Those changes are even more pronounced when you're freezing something that's already cooked.
	There's also freezing preserves food, but the fat can still oxidize.
	That can change the appearance.
	That can also sometimes cause off-labors.
	So it's the freezing that does it, but there's nothing to worry about.
	All right.
	What about these veins?
	Because those would be concerning if they're not supposed to be there.
	Yeah.
	So people ask me questions like, are there more veins in frozen chicken wings?
	No.
	It's the same.
	chicken.
	It's the same wing.
	It's just been frozen.
	The reason sometimes you see them is that when they slaughter chicken, they bleed it out.
	Sometimes not all the blood gets out.
	So you'll see a vein that still has blood in it.
	Nothing to be worried about as long as you've cooked it properly.
	It just looks a little unsightly, but nothing to be worried about.
	And Anna raised a concern about the little black stuff that's all there.
	Take us back to what that's about.
	Yeah, and you tend to see it at the ends of the chicken wings right here.
	That's what she's talking about.
	That's right.
	And the reason that happens is we have radically changed the chicken over the last 50 or 60 years.
	A chicken can go from egg to chick to grown bird.
	little chickens they're cute yeah yeah go from that now that's actually not a meat bird that looks like an egg bird the meat birds are all white just for all those chicken nerds out there they're colorful chickens they're not the one ones you eat, it's the white ones you eat.
	But a grown chicken can be as young as six weeks old.
	So it's plump, it's big, but it's still a little bit of a baby.
	The bones are tender and they sometimes break and the marrow oozes out.
	That's the dark stuff.
	Nothing to be afraid of.
	Marrow is actually quite healthy.
	There's a lot of calcium in it.
	So don't let yourself off by that.
	So none of these are a issue for concern.
	Not from a health point of view.
	Absolutely not.
	Next, you found a little bit of a practice that you think is strange, abnormal, and don't like when it comes to frozen buffalo wings.
	Turns out, guys, they're not really all that fresh.
	They are breaded.
	And this is the part that I don't get.
	A fresh wing you would never bread normally.
	Where did this idea come from?
	This really bugs me.
	A chicken wing is an indulgent treat at the best of times.
	It's delicious.
	There is no point in adding breading.
	It soaks up the oil.
	It's adding calories.
	That first bite might be a bit more crunchy, but then by the end of the meal, you've got like this anchor sitting in your stomach.
	You know the reason they do it?
	Is because anytime you can sell someone bread and charge them for chicken, they're making lots of money.
	So breading is a terrible idea.
	Don't go for it.
	Give us the nutritional penalty you pay with breaded chicken.
	There's more salt.
	There's more fat.
	There's more carbs.
	It just takes, not only does it take the flavor down, it takes the health in the worst possible direction.
	Let me get 230 calories extra, guys.
	I'm sorry, yeah, 230 calories, 3 grams of fat, which my goodness, why would you bother?
	And then 720 milligrams of sodium.
	That's more than a third of what you're supposed to get in a day.
	It's a stunning number.
	It is, it is.
	So I'm absolutely against breading a chicken wing.
	Then you looked at this other issue, which is actually my favorite part, the sauce.
	So Anna's here trying different frozen wings to determine how much they compare to the sauce you would make at home.
	That's the control, you're a homemade sauce.
	Yes.
	Okay, so you got the homemade Buffalo versus frozen Buffalo and the same thing over here at the barbecue.
	Give us an idea how the flavors are compared.
	Okay.
	Oh, you haven't tasted it yet?
	Oh, we'll do it together, yeah.
	Okay.
	Mark, you do the Buffalo wings.
	I will.
	You do the barbecue ones.
	And as we're getting into this, Buffalo wings, you guys keep smaking.
	Buffalo wings, I just learned, are just basically hot sauce and butter.
	So mom didn't work that hard back in Buffalo to make them, but it was a brilliant idea and she deserves it.
	It's a genius insight.
	That's what needs to be respected.
	It really is special.
	Okay.
	So why don't you start with barbecue?
	Frozen versus homemade.
	How do you compare them?
	I have to say, they're both delicious, but I'm surprised that the frozen is actually, it smells fresh.
	The barbecue sauce is nice and sweet and tangy.
	It's great.
	It works for you.
	It does work for me.
	And what about the Buffalo, homemade versus frozen?
	No.
	They're both good.
	I was surprised by the frozen.
	I thought it would, I don't think it stands up to the homemade, but it's absolutely edible and delicious.
	Shockingly close, which is why so many of you are going for this.
	The company's done a pretty good job.
	However, Mark, you looked at the ingredient labels as you are prone to doing.
	And what did you learn about Buffalo frozen versus homemade and then do the same thing for barbecue?
	Okay, so in terms of calories between Buffalo and honey garlic, honey barbecue.
	What do you think is the difference?
	What do you think is going to have more calories?
	I mean, I would think they'd be, well, I don't know.
	I would penalize the barbecue thinking that mom's homemade buffalo.
	is a little better.
	So if I had a choice, I'd go in this direction.
	When I was a young surgeon, we would go to Buffalo to harvest Oregon for transplantation.
	That's what you do when you're training.
	And we would always get the buffalo wings to eat because it was always three in the morning.
	You were hungry.
	They never felt that heavy to me.
	They weren't breaded either, like you pointed out earlier.
	So I'll go with buffalo as being healthier.
	Okay, so it turns out they're actually about the same.
	Same as the barbecue?
	And you'd think, well, the buffalo, it's hot sauce, right?
	We've talked about hot sauce.
	No calories in hot sauce.
	It's the butter.
	It's the butter that does it.
	However, when you look at the honey barbecue, there's no honey.
	And the first five ingredients are all different forms of sugar.
	So if you're someone who's concerned about sugar, if you're doing keto, if your doctor said to limitit your exposure to sugar, then Buffalo is the winner.
	So just the same calories, but you're trading sugar in the barbecue for butter fat, basically in the buffalo.
	And there's no honey.
	That bugs me.
	When they say honey, there's no honey, that bugs me.
	I'll go with the butter.
	Yeah.
	Every time.
	Finally, look at the price.
	The price of frozen chickens, frozen precooked wings versus the fresh ones.
	Is there a difference?
	Well, we often think that frozen foods are a deal.
	They very often are.
	Not in this case, because they've gone to the trouble of preparing them for you.
	So they're more expensive than buying raw or frozen raw chicken wings, but they save you a lot of trouble in terms of prep.
	It's the convenience that you're paying for.
	So bottom line, what do you look for when you're going to buy one of these frozen precooked wings?
	It's the same thing we always look for.
	Look at the ingredient list.
	Shorter is better.
	The longer it is, the more it looks like a science experiment, you know, the more wary you should be.
	What do you think, Anna?
	Are you a little more comfortable with all this?
	Absolutely.
	You don't mind the veins anymore?
	Yeah, I'm happy knowing that it's nothing to be afraid of.
	It's a natural thing.
	We set your heart at ease that much faster.
	When we come back, we investigate the most popular of them all, frozen boneless wings.
	Boneless wings.
	That's a big question.
	Are there chickens without bones?
	We'll find out.
	Are they actually wings at all?
	Plus a healthy twist on Buffalo wings from your own freezer.
	Stay by.
	Madeline McCann was only a toddler when she was abducted from her hotel room 12 years ago.
	We investigate what really happened.
	Could she still be alive?
	This could be the key to the case.
	Plus, a serial killer posing as a photographer murdered his victims after taking their pictures.
	Some still remain unidentified.
	Somebody out there will go, I know who she is.
	Can you help solve the crime with social media?
	All new Oz.
	That's coming up tomorrow.
	We're back with food journalist Mark Shasker's investigation into boneless wings.
	Listen carefully, they are outselling regular wings in stores.
	But many folks are asking, how could they be wings if there's no bone?
	Are you thinking about that at all?
	It's a little strange, isn't it?
	When it comes to boneless wings, how do they pull that off?
	Are they even wings?
	Yeah, that's the first time I saw these, I think I was in a sports bar at an airport and I thought, oh my gosh, they went to the trouble of pulling those little bones out.
	Isn't that incredible?
	Little French chefs teasing them out of the wings.
	With the pinceters.
	Yes.
	With the pinceters.
	Painstaking.
	Turns out that's not what's going on.
	What a boneless wing is more like a chicken tender, a chicken nugget that they bread, fry, and put some hot sauce on.
	So really not a chicken wing.
	Why would they even go through the trouble?
	Why not just get regular chicken wings?
	People buy and they love them.
	The chicken is a flawed bird.
	It should have 10 wings.
	It only has 2.
	And we love wings so much, there's just not enough to go around.
	Now, a chicken also has 2 breasts, but the breasts are way, way bigger.
	So some genius in the chicken industry had an insight where he said, why don't we just sort of pretend that the chicken breast is chicken wing?
	So that's what they're doing.
	They're selling us chicken breast.
	And that's how we got the boneless wing.
	Diabolically clever.
	So we're seeing a lot more of these meetings than ever before.
	So we asked the bartender at Anchor Bar in Buffalo, New York, the birthplace of the Buffalo Wing, to help us with this debate.
	And he turned his cell phone camera onto his customers to weigh in.
	This is very clever.
	Is a boneless wing really a wing at all?
	That's the question.
	Hey, Dr. Oz.
	This is Michelle coming live from Buffalo, New York.
	I'm here at the Acre Bar, home of the original chicken wing, and the question today is, are boneless wings wings?
	Let's go ask our customers.
	Well, absolutely not.
	You need a good wing with the bones in them.
	No, absolutely not.
	You're gonna run.
	You gotta have the bones.
	No, they're not.
	Those are just chicken nuggets.
	Not at all.
	Not when you're from Buffalo.
	And make sure that I have some cheese.
	No, but I like bone.
	No, boneless wings are chicken fingers.
	To our audience., why do you wish bone-less chicken wings just fly away?
	Because it's a lie.
	It's not really a wing.
	And a wing is a part of a chicken, and it's got the chickenness in it.
	There's the bone, you're pulling the meat off the bone.
	I think, you know how I feel, the closer we are to how food actually is.
	The boneless chicken wing is a processed product.
	It's got breading, it's fried, it's got flavors in it.
	I say go with the real thing.
	If you want a chicken nugget, order a chicken nugget, but don't call it a wing.
	Yeah, I'll go with you and those customers.
	All right, check out Mark's book, The Fantastic, The Dorito Effect.
	And if you still want a great, easy buffalo blast right out of the freezer as you go to break, check out this crispy buffalo wing hack made from uncooked.
	Baking powder is a dry chemical leavening agent, usually used to increase volume and lighten texture.
	But when it's added to meat, it works in a different way.
	When it's heated, it increases the pH, which helps create a Maillard reaction, causing browning and crisping.
	Fat fry from the inside out, popping and crackling, creating bubbles on the skin, mimicking frying in oil.
	Bubbles mean more surface area, thinning the skin and making it nice and crispy.
	So when you take them out of the oven, they look just like they were fried.
	Stick around because Hungry Girl Lisa Lillian is here with delicious breakfast hacks, dinner hacks and even a low- cal cal cal cal cal, chocolate dessert hack.
	With six ingredients or less, you won't want to miss it.
	Looks good.
	There's nothing better than a food hack that not only amplifies the flavor but also lowers the calories of your favorite dishes.
	Well, Hungry Girl, Lisa Lillian, has spent hours in her test kitchen devoting brand new genius tricks to make all natural food using six ingredients or less.
	And she's here today to reveal them to you, and we're starting with breakfast hacks that you have to see to believe.
	So come on out, Lisa.
	Lisa.
	I love having you on the show.
	Oh my goodness.
	So many good ideas.
	She works tirelessly coming up with these ideas.
	It's not just naturally coming out of her brain.
	You do homework on this.
	The new book's called Simply Six.
	Simply Six.
	Is six some kind of an iconic number for you?
	You know, I've been sending daily emails for fifteen years, and the number one request is easy recipes, fewer ingredients.
	So six is sort of like a magic number.
	It's enough that you can have like a fantastic dish, but it's not overpowering, it's not frightening, it's not intimidating.
	I'm really excited about these recipes, really.
	Since we're talking about math, is there a formula for the six?
	Well, in this book, every single recipe has six or fewer ingredients.
	Every recipe has less than 375 calories.
	That's good.
	That's really exciting.
	And most of them, most of them can be made in thirty minutes or less.
	So it's really easy.
	Win, win, win.
	That's how I say it.
	For all of us.
	Yes.
	If we do it right.
	So come over here.
	We're going to start with my favorite meal of the day, which you all know is breakfast.
	Eggs happen to be a staple, great protein, with a lot of satisfaction associated with it.
	And Lisa has found a way to jazz it up in a way that can feed a crowd.
	But first, I want to hear from you guys.
	Ashley's in the audience.
	Come on down, Ashley.
	She says she gets up in the morning and dining in your family can be a hassle.
	I don't think I'm exaggerating.
	It's what most women probably feel when their kids are especially young.
	Yes, and with my family, it's large.
	I'm a busy mother and everyone wants something different at breakfast.
	So I just want to keep it, you know, spice it up a little.
	So we're going to start with a couple of ideas.
	Yes.
	You have to be honest about your thoughts on them.
	Of course.
	You can taste one of them right now.
	It's called a Brocken Cheddar Crustless Quiche.
	Brocken Cheddar Crustless Quiche.
	Lisa, crustless means more protein, less carbs.
	Exactly.
	The crust is where there's usually too many carbs, a lot of fat and so many car hidden calories, and you just don't need it.
	It's so much easier and better and just more delicious.
	And the broccoli is here to impress me?
	Just to impress, just for you, Doctor.
	Yeah, broccoli is great.
	It's a powerhouse nutritionally, and it's so easy, and it adds bulk and it fills you up.
	So, yeah, broccoli, the cheddar, so broccoli cheddar.
	Broccoli cheddar, this is egg whites, Greek yogurt, and milk, and scallions.
	Scallions?
	Scallions.
	It smells like scallions.
	It makes everything better.
	She's thinking about it.
	It's very buttery.
	Buttery?
	There's no butter.
	No butter.
	That's the magic of this key.
	It smells buttery in a round without the butter.
	That might be the cheese or it could be the Greek yogurt.
	That might be the Greek yogurt.
	That adds cremosity and also adds a little bit more protein, which is So show us how you make it.
	So basically you just take the egg whites and add some Greek yogurt to them.
	And then you can add a little milk, throw that in there.
	Some spices, garlic, onion, pepper.
	Then you add the broccoli, add the cheddar.
	Then it's so easy.
	You just give that a little mix, doctor Oz, if you don't mind.
	Okay.
	Once you transfer it into this pan, you just throw that in the oven and you bake it.
	for 25 minutes at 375 degrees and when it comes out, voila, you have this beautiful dish.
	Delicious.
	Okay, so before I look at the Simply Six dashboard, give me an idea of the taste.
	Is this something your kids would eat?
	My kids would definitely eat this.
	It's delicious, savory, very good.
	Okay, the Simple Six formula, did she meet her numbers?
	Number six, number six ingredients, she got that.
	Was it 30 minutes or less?
	It was, 25 minutes.
	143 calories per serving, that hits our numbers as well.
	Oh, okay.
	Keep eating.
	I'm gonna come back in a second.
	You have another breakfast hack that parents are gonna find very helpful when they're trying to get the kids onto the school bus, right?
	Sounds familiar to anyone?
	Have you to get the kids out?
	I know, they never want to go to school.
	It's unbelievable.
	It's in their DNA.
	Our next breakfast hack is Hungry Girls easy, freezy breakfast sandwiches.
	I love these so much.
	First of all, you can make these with the kids.
	You can make this even on a Sunday.
	You just bake up the eggs in a pan and then slice them.
	And now you're going to help me assemble these sandwiches.
	And you're going to see something that's extra fun.
	So again, it's some egg white, which you've already baked.
	Yes.
	Ham, cheddar again.
	Four ingredients.
	Okay, so now we're going to assemble the sandwiches.
	These were baked beforehand.
	And usually you just toast these.
	And you put your egg on top, which already has some nice melted cheddar and then you fold the little piece of ham and then very straightforward look how cute that is and the best part they're not clapping for the cuteness of the sandwich fold it fold it up they're so stunned by its elegance so the best part about this is that you can easily freeze these you just put them in some foil they don't if you freeze them and then defrost them they last up to a month and it's better than the drive-thru truly so you can put the kids to work
	on the weekends make their meals all throughout the week pull them out that means i'm sure how do you thaw them you can just you can thaw them and then just throw them in the microwave you can heat them in the toaster oven but i throw them in the microwave i wrap them in a little little bit of a paper towel for like 15, 20 seconds and you're good.
	You know what?
	Just give this to our other guests.
	Thank you.
	These are the best way to take your kids out in the morning.
	And when you're well armed for everything.
	All right, come on over.
	You have one last over.
	Come on over hand.
	Now, your next breakfast hack is a microwave, egg, mug.
	I've seen these things everywhere.
	But I never thought making eggs in the microwave would be your preferred way of going.
	But go watch.
	I used to be so lazy and I thought I could never have time for a hot breakfast.
	And I also don't like to make a mess.
	And I was one day was like, why can't I just put my eggs in a mug and see if they'll cook in the microwave?
	And literally it changed my life and it has become one of the most popular Hungry Girl re recipes of all time.
	It's your fault we're all doing this.
	It's my fault, yeah.
	Okay, so we have to build an egg bar.
	I've got three roommates, Victoria, Jackie, and Dahlia, from the audience.
	Your college roommates, right?
	Yeah.
	Do your teachers know you're here?
	They will.
	They will eventually.
	They don't have time to do anything because you're in dorm rooms, right?
	Who has time to make food?
	So they say.
	So you don't even have a stove, but you do have a microwave.
	Is that correct?
	Yeah.
	Okay, so have you ever made something that we're about to make like this, Victoria?
	Oh, no.
	Nothing.
	Never put eggs in the microwave before.
	Okay, this is going to change your life, I believe.
	So that's some egg whites there.
	Go ahead and pour that as your base.
	You can even, you can crack eggs if you want as well.
	Add whatever mixings you want, veggies.
	Go ahead, get busy..
	So everything, eggs and all.
	Yeah, it's like an egg mug bar.
	So just add your favorite things.
	I like to use lean meats, breakfast meats, lots of different veggies, various cheeses.
	There's reduced fat cheese.
	I like how I can use egg whites too.
	It's healthier.
	Exactly.
	You could use egg whites or even egg substitute if you don't want to crack eggs in your dorm.
	And you can add a little avocado here.
	Yeah.
	Dude, you're so fancy.
	I want to, oh okay, where's the broccoli?
	The thing is, where's the broccoli over here?
	Let's go right over here.
	Ashley, bring the broccoli.
	Chris, my broccoli, no, there we go.
	She ate it all right over.
	She ate it all the broccoli.
	Okay, so you put it in the microwave for how long?
	Put it in the microwave for about three minutes.
	You're gonna let it sit for about three minutes and you're gonna stop halfway and stir.
	Just keep an eye on it and see how it's all cooking up.
	You don't have to worry about cooking anything before or after.
	You guys are such powerful guys.
	And then when it's done, you just top it with salsa or sour cream.
	Put those down.
	I already made them for you.
	That was just for show.
	That looks great.
	I actually made them for you.
	I'm going for real action.
	Yeah, I've taken care of you guys.
	Yeah, try these.
	Thank you.
	Better than any college professional will do for you.
	Okay, let's taste them and see what you guys think.
	First of all, you have to comment on the texture of the egg.
	Does it work in the microwave?
	And do the toppings work for you?
	Is it surprisingly good or surprisingly bad?
	Think about it that way.
	Surprisingly really good.
	The egg whites are so fluffy.
	It's like an omelette in a mug and you get the texture Of all the different vegetables.
	Oh my God.
	Would you make this in your dorm room, seriously?
	Yeah.
	Don't just say yes to me.
	You really do.
	I really think I'm going to start because If you can get college kids to do things, you know you're golden, right?
	When we come back, Hungry Girl is showing us how to make delicious sheep pan recipes with six ingredients.
	That's the same formula that applies.
	Stay around.
	Hydrogen peroxide.
	From cleaning ears to cuts and scrapes.
	Could the latest craze of drinking it put your health at risk?
	We go undercover.
	You think this can help treat cancer?
	Of course.
	That's coming up on Wednesday.
	Cheering
	We're back with Hungry Girl, Lisa Lillian, who has six ingredient sheet pan dinner hacks that are not only delicious but they're easy to clean up.
	It saves you time.
	The sheet pan craze is blowing up all over the internet.
	There's lots of examples on social media and some of my audience members, well, they're obsessed.
	They actually brought their pans with them.
	Look at this.
	Nicole, what is going on here?
	Why are you guys so excited about this?
	I'm a new mom.
	They're so easy to use, easy to clean up.
	Can't get better than that.
	They are very clean, very shiny looking.
	Okay, come on over Lisa.
	Let's hack the sheet pan Hungry Girl away with her sandwiches.
	We're going to get Hungry Girl away with our Simply six sheets pans.
	The first sheet pan we're going to make is a shrimp bake.
	This seems pretty straightforward actually.
	What are the main stars here?
	Stars here are shrimp, chicken sausage, cherry tomatoes, corn, lemon juice and some spices, and of course, spinach.
	That's it?
	That's it.
	So what do we do specifically?
	Couldn't be easier.
	So we start with our shrimp in the bowl.
	We can add a little lemon juice.
	We can mix that up with some spices, a little garlic, and a little pepper.
	Okay, once that's nice and mixed, now we're going to add some veggies and the sausage.
	Oh, yeah, so you don't you don't cook the sauces separately on the sheet pan.
	All together.
	All together.
	It's so easy.
	That's the beauty of this.
	And the beauty of all the sheet pan recipes.
	You just throw it all on a sheet.
	You bake it, and you're good to go.
	This is Cajun seasoning.
	Give a little spice to it.
	So let's put it over here.
	You're going to put it on top of that.
	You're really going at it today.
	Good work.
	I'll try to be helpful to you, Lisa.
	You're the best.
	I wish you could come back to LA with me.
	This is.
	And then you bake this at 400 degrees for only 12 minutes.
	It's so fast and so easy and so.
	And it looks like this?
	Yes, look at that.
	T There's simply six formulas, six ingredients.
	You promised right, that works.
	It's thirty minutes or less, it was twelve minutes, and it's 271 calories.
	I mean, you're making it too easy.
	271 calories for that.
	That's a whole run.
	Okay.
	What are the main stars of this sheet, the chicken fajita sheet pan?
	Chicken fajita sheet pan.
	We have chicken, of course.
	We have peppers.
	We have onions.
	We have a little lime juice, some seasonings, a little coriander.
	Again, could not be easier at all.
	We have a little olive oil as well.
	A little lime juice.
	You're going to whisk these two things together.
	A lot of your friends making these?
	Oh, everyone is making these.
	You see, sheets are all the mode, I have to tell you, people don't like to clean up.
	It's like a theme.
	Throw the chicken in the pan.
	I guess it also avoids the bread, right?
	Because that's a big part of what sabotages our diets.
	And you don't even want to put bread in a sheet pan.
	Right.
	I always go low carb.
	And that's why you even serve these with various options including lettuce wraps.
	They're so great.
	So throw the onions, the peppers.
	Do you ever cook these vegetables separately?
	I do sometimes, but there's no need.
	You can just throw everything together.
	And this cooks really fast.
	Once this is on the sheet pan, it's 20 minutes.
	You do 10 minutes, you flip, you do another 10 minutes, and you're good to go.
	I mean, even I could do this.
	Even I could literally.
	Anyone can do this.
	It's that easy.
	And as for the So this is a you actually have a little bread here, a little it's a little flour.
	Yeah, you can use a tortilla.
	They make a lot of different low carb tortillas now, about thirty to fifty calories.
	But again, they're really good on lettuce wraps too.
	Mm.
	Prove one of those.
	Take that over there.
	Let's talk to the audience.
	They're so hungry over there.
	They're going to start mobbbing us.
	Take this over here.
	Yeah.
	Oh, you want?
	I'll take that.
	Okay.
	Now, once a honest opinion, the Simple Six Formula, while I give this to you guys, taste it and pass it along with all your sheep pants.
	The Simple Six Formula, six ingredients or less, thirty minutes or less.
	How many minutes do we cook this for?
	The three minutes.
	Twenty minutes, come on.
	Twenty minutes.
	229 calories per serving.
	You guys tell me, do you like these tastes or not?
	Yes?
	Yes?
	Happy customers?
	It's really good.
	Okay.
	Visa's hack to add flavor to anything without adding a lot of salt.
	And don't worry, Sweet Cooks.
	Visa's a chocolate dessert that just a little bit over 100 calories that you're going to die for.
	Stay around.
	Hydrogen peroxide.
	Could the latest craze of drinking it put your health at risk?
	We go undercover.
	Do you think this can help treat cancer?
	Of course.
	Plus, it's the dish on Oz.
	This week is boozy brunch favorites.
	This is the best thing you guys have made.
	That's coming up on Wednesday.
	Cheering
	We are back with Lisa Liv Lillian, the hungry girl herself, and she's a hack to add a smell punch to anything you make without adding a lot of salt by keeping DIY seasoning packets on hand.
	The first one is a DIY everything bagel seasoning.
	This bagel topping can be added to any food that needs a little kick, from eggs to plain chicken.
	I have to say, Lisa, everyone in the office is obsessed with these things.
	I'm seeing, you know, handmade versions, there's some store bought versions.
	Yeah, it's like the trendy thing out there right now, and it's called everything bagel seasoning for a reason, because it does taste good on everything.
	So where do you put, how do I make it myself?
	It's very easy to make it yourself.
	White sezam seeds, black sezam seeds., poppy seeds, that's three kinds of seeds.
	We have some minced onion and ail flakes.
	And then this is sea salt.
	But you know what, if you watch your sodium, you can only use a little bit of sea salt.
	So because there's so much flavor in here.
	You just mix it up and you can keep it in one of these shakers.
	I keep one in my purse.
	Everyone keeps these things in their purse.
	Bring it to a restaurant, sprinkle it on everything.
	It will change your life.
	Again, a life changing ingredient.
	Even works with the egg mugs.
	So, salmon, I don't bother putting it on a bagel anymore.
	You just put the everything bagel seasoning?
	Yes, right on the salmon.
	On some cucumbers and you're good to go.
	Cut out the middleman.
	Yeah.
	Okay.
	The next thing is everything, like this chili seasoning.
	Chili seasoning.
	So it will make, add a little kick to anything.
	So this is some chili powder, a little bit of cayenne for some heat.
	A white alcohol powder.
	This is some cumin.
	Dried oregano.
	Dried oregano.
	And again, the same thing with the salt.
	You can use as little or as much as you want, but if you could save sodium easily, mix it up, keep it in a shaker, and you're good to go.
	It smells so good.
	Yeah, does it.
	And these add so much smak for virtually no calories.
	Very, very low in calories.
	But you need salt sometimes.
	Yeah.
	Usually with less than you need.
	With these spices you can get away with less.
	Exactly, exactly.
	It brings out the taste without adding too much salt.
	Sometimes people fall back on salt and they're adding too much sodium when other spices will give it a nice taste and bring out the taste beautifully.
	And salt brings out bad habits.
	Okay, now you've all been waiting for this.
	Let's get to this sweet stuff.
	Lisa is known for she has a recipe for a low calorie way to get your chocolate fix.
	But first, you guys ever wondered why women crave chocolate more than men?
	You ever wondered that?
	Yeah, well, we did too.
	Take a look.
	Hungry girl, talk to me about big cravings.
	What's yours?
	Hmm, let me think.
	Just kidding, no thinking necessary.
	It's chocolate.
	I love anything sweet.
	Did you know there's actually science behind a sweet tooth and there's a reason why women hungry for it more than men?
	It seems women may have a lower threshold for sour, salty and bitter flavors, perhaps because of your better sense of smell.
	And that could explain why women tend to love sweets, like chocolate, more than men do.
	Hmm, I can smell the chocolate from here.
	If you can smell the chocolate because you guessed them up here, we're making what Lisa Livian calls open faced s'mores.
	Look at those things.
	What are the stars of this dessert?
	Okay, believe it or not, apples.
	Yay, apples.
	Apples.
	Apples.
	Apples, chocolate chips., marshmallows, and graham crackers.
	Apple's good for you.
	Marshmallows, I won't say anything.
	I don't know what these either.
	Chocolate could work.
	Could work.
	But it's primarily apples.
	That's why it works.
	Yes, the base is the apple.
	So watch.
	Here are your two apples, a couple of slices.
	So you're going to take your chocolate chips, you melt them in the microwave, you mix it up, you spread it on.
	By the way, this is a great recipe to make with kids.
	So it's a lot of fun for them.
	Mini marshmallows love these things.
	Only a couple of calories each.
	You place them on top strategically.
	Strategically right.
	Strategically place those marshmallows.
	Well, only four per, no, maybe five today.
	No, you get a fair amount on each.
	Now, I love blowtor torches.
	So cute.
	I know.
	I heard that about you.
	Yes.
	Okay.
	I love fire.
	Okay, torch them.
	Go.
	Let's get lit.
	You ready?
	Come on.
	You need more melons.
	One burns you.
	Okay.
	That's it.
	Go for it.
	Okay.
	Oh, that really works.
	Wow.
	Totally.
	Look at that.
	And then when do I add when do I add the crackers on?
	You do what?
	Well, cut on fire.
	Look at that.
	You can't do that on yours.
	Happy birthday.
	Okay.
	Here, it'll be yours.
	Thank you.
	There.
	Okay.
	We got one good one.
	You just had you just crush up the grams, throw them on top, and we're done.
	And we have two of these.
	Beautiful.
	These are beautiful babies.
	We can toast them.
	Before I eat this, give me the numbers on them.
	The Simple Six formula is okay.
	Four ingredients.
	Yeah.
	You just saw them, four ingredients.
	126 calories.
	Crazy.
	In less than ten minutes, I'm going to do it.
	Yes.
	I'll eat a round of marshmallow.
	I've posted all these Simple Six recipes for you at dr. Oz dot com dot To the audience, guess what, guys?
	I know you love these ideas.
	You'll be making these recipes in your homes because you're going home with the book today, Simple Six.
	Enjoy it.
	Share the recipes.
	We'll be back right.
	Madeline McCann was only a toddler when she was abducted from her hotel room 12 years ago.
	We investigate what really happened.
	Plus, a serial killer posing as a photographer murdered his victims after taking their pictures.
	Some still remain unidentified.
	That's coming up tomorrow.
	Thank you.
	It's one of the most highly googled anti-aging ingredients that you want to know about.
	Hyaluronic acid.
	Today I'm breaking down what hyaluronic acid is, why you may want to use it, and how it may be helping your skin and dealing with all those aging concerns you guys got.
	With the help of my good friend, Dr. Roccio Rivera, my trusted sponsor.
	I trust this bunch of partners.
	Lydia Alparis is chilling in.
	Thank you for elucidating us.
	So I've been reading about hyaluronic acid in so many different ways.
	Please explain to everybody what it is and why you think it's a critical ingredient for our skin.
	Well, doctor, as a scientist, people ask me about hyaluronic acid all the time.
	And you know what?
	When they hear the word acid, they think it's bad for the skin, but it's not.
	Hyaluronic acid is a naturally occurring molecule in our bodies and it acts to hydrate and pump the skin.
	But as we age, the body production kind of decreases and that has a ageing effect in our skin.
	This is exactly why it's one of the top dermatologist recommended ingredients.
	Ross, we want to explain this a bunch of all the time.
	I just want you all to see what hyaluronic acid does in action and how it works through science.
	So we built you a little model.
	I think it's a pretty accurate rendition.
	This is your epidermis.
	That's what you look at when you see the skin.
	These little pink blocks here, right?
	They're the skin cells.
	Now as we age, our body's natural production of hyaluronic acid, as you point out, goes down, so you end up with a couple of these.
	They're all called wrinkles.
	You might recognize them, right?
	Yeah.
	That leaves your skin, they're dry, lacking firmness.
	It's not just a wrinkle.
	But when you apply the hyaluronic acid on the skin, and you don't need a ton of it, right?
	A couple of drops like that, spread it out.
	It does a couple of things.
	It attracts water, like it's a magnet.
	So you begin to get that hydrating feeling.
	And what ends up happening over time is those wrinkles begin to stretch.
	Exactly.
	The skin begins to plump up and all of a sudden you have a much different appearance.
	When it's formulated properly, what happens is it will also, also plump the skin and reduce wrinkles, both.
	I like this.
	This is a much better look for my skin than I think, don't you think?
	It's like a baby's bottom.
	Just like we said.
	Okay.
	So you mentioned hyaluronic acid has to be formulated properly.
	Yes.
	Because it's not all created the same.
	Explain.
	It's not.
	What makes it.
	And again, this is another model.
	Your epidermis is here and these are the skin cells down below, little pink blocks.
	Yes.
	So let's go over this a little bit.
	So normally hyaluroniconic acid is a big molecule.
	It sits on top of your skin, right?
	Just like on this net.
	Let's put a little, some of them here.
	But at the L'Oreal Labs, we went a step further and we took smaller molecules of hyaluronic acid so they can go inside the surface of your skin.
	So some stay on top, some stay on top, some go in the bottom.
	And what it does, it takes a step further because it will go both.
	It's just a very smart, amazing way to do it because it's the way they both work together.
	Some will stay on the surface to visibly hydrate the skin, just like we saw in the balloon experiment, and some will go inside to pump and reduce wrinkles from the inside.
	And if you're a guy, you just slad your on like this.
	Right.
	If you're a lady, you should do a little bit more.
	Yes, more stirring.
	You want a lot on the surface for hydration, and then inside for that pumping effect which you saw, and also for a very beautiful wrinkled reduction.
	Okay.
	So now that we understand the science of it, what do we do in practice?
	Which L'Oreal Paris products actually have hyaluronic acid the way you described?
	So two of them.
	One, our new Revitalive Derm Intensive Hyaluronic Acid Serum.
	It's made with our highest concentration of pure hyaluronic acid.
	And you remember those two size molecules we just talked about, the big and the small?
	This serum has both.
	It will pump your skin in one week and reduce your wrinkles.
	And wait, there's more.
	Fragrance free and it's been validated by an external panel of dermatologists.
	Good to see you.
	But for those ladies that we know also love a moisturiser, a Revitalive Triple Power Day cream actually takes care of all your top aging skin concerns.
	Wrinkles, firmness, and skin texture.
	Let me tell you a cool fact.
	Hundreds of thousands of American women have taken the Revitalive Challenge and love, absolutely love Dr. Osby's moisturiser.
	So here's the deal.
	We'll be giving thousands of audience members the opportunity to take the Revitalive Challenge.
	I've had the opportunity to take the Revitalift challenge and two of them have already completed the challenge and they are here today.
	They both have been using the Revitalift Triple Power Day Care for over two weeks now.
	Beatrice, how would you describe your skin before this whole thing started and confide with us how you are now?
	Well, before this, I've tried different creams, lotions as I've been chasing the fountain of youth.
	We all do.
	And I've felt different ways.
	But once I tried this, I really felt like I had a layer of protection over my face, hydrating my face all day long and my makeup stayed fabulous all day.
	You know, she was also mentioning how her makeup went on very smooth.
	And I said, that's because of the rinkles.
	After one week, you see a wrinkle reduction on the skin.
	That's why it goes smoother.
	And Tara, you actually used the serum in addition to the moisturizer.
	Yes.
	The serum went on very smooth and it hydrated my skin.
	And I'm always hesitant about using any kind of moisturizer for oil effect.
	I didn't notice that at all with this.
	Actually, my daughter said my skin cloded.
	So, your daughter said that.
	Your daughter said that.
	That's why it was so good.
	And you?
	They did say my skin looked gray, and that was without makeup, and I'm always with makeup.
	So, it was good.
	Here's the real question.
	Were your friends jealous?
	I would say yes.
	Yes, yes.
	So how would you actually normally use the products?
	You can use both separately, morning and night.
	I use the serum first and then the moisturizer.
	Where do you find it?
	How much does it cost?
	You can find it at Walmart for the serum is just under 24 dollars and the moisturizer is just under 20 dollars.
	So I have to thank my partner Laura Elle Paris because they're going to do something for us.
	So are you all a little coveting how Beatrice and Tara look?
	They should all be.
	So thanks to my sponsoring partner Laura Elle Paris, the whole studio.
	audience, you can take the Revital Lift challenge because guess what?
	You're all going home with both the Revital Lift Triple Power Moisturizer and Jordan Jensen's Hyaluronic Acid Serum.
	Use them together, enjoy it.
	We'll be right back.
	Congratulations.
	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.
	I am most impressed when people find out simple solutions to problems that feel large and just complicated.
	Today, I have a story that captured my attention because it's a great example of someone doing just that.
	Nearly half of all Americans report feeling lonely.
	Think of that.
	Half of the people you know feel isolated and disconnected.
	One young man, a doctorate of psychology, looked at this loneliness epidemic and said, I can do something about that.
	He started throwing loneliness parties.
	That's what he calls them, loneliness parties.
	And they're brilliant.
	Take a look.
	Hey everyone, my name is Zach Rawlings.
	Welcome to my dinner party.
	I started doing these about four years ago to bring a group of friends and strangers together for a night of conversation and connection.
	We sit together, we have great food, we have some good cocktails and some good wine.
	In order to help people connect meaningfully, I actually put personalized questions under everyone's plates.
	You all may not know this, but there is a pretty large epidemic of loneliness here in the United States, and so my way of trying to combat that is to bring people together not just to have dinner, but to actually experience one another in a truly meaningful way.
	I think it's such a great idea that I think you all should try it as well.
	I love Zach's idea so much.
	I was inspired to have a mini loneliness party right here.
	So I've got the greatest audience in daytime.
	You all know that's true.
	I wish I had time to get to know each of you better.
	So I invited two members, Juliette and Victoria here.
	So I've booked under your plate.
	Actually, I'll read.
	Just to give things simple, same question.
	I want to know, if you had to describe yourself using three words, what would they be?
	Well, doctor Oz, I would probably say that I'm active.
	I I'm a runner, so I run a lot.
	And I go to the gym like four to five times a week.
	I only get three words now.
	Okay.
	Active.
	Energetic.
	Always hyper and probably indecisive.
	I can never make my mind up.
	Is that right?
	That might be a good combination because you can use the energy and the activity to get past the indecision because you can make more decisions.
	Probably.
	Your three words.
	Well, doctor, I would have to say that I am quirky, fun, and like her, I'm also indecisive.
	I'll give you my three words.
	I'm passionate, I'm persistent, and I'm very picky.
	Oh, okay.
	Because people don't know about.
	But I like the idea of just breaking the ice with a couple of simple questions like this, and then just following it up, because obviously when you answer, you already gave me twelveve questions I can ask you about your indecisiveness, actually you both did, combined with your other attributes.
	They all fit together perfectly to make you the ideal soup, the boule of bases of life.
	So try it out.
	Remember loneliness is a signal to your body that we need to connect.
	Having a strong tribe around you has been sown to actually increase lifespan and vitality.
	So make a connection today.
	Just call somebody.
	Good for your soul and for your health.
	Together change is happening.

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