What’s Really in Your Holiday Ham Before You Buy and Cook It | Dr. Oz | S10 | Ep 63 | Full Episode
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Twas the night before Christmas and all in the oven was a smell of ham roasting the family was loving.
This is your all-purpose make everybody happy ham.
But what's in this cured ham?
I don't like this product word.
No, because that could be a whole lot of stuff.
And what should we know?
What's a water product?
You tell me for your holiday ham tips.
Watch the Dr. Osh show.
Happy holidays.
Cheers, Doctor.
Coming up next.
Are y'all ready for season 10?
Yeah!
I love you.com.
It's the bacon of the holiday season.
Ham!
And with so many varieties of holiday hams, many of which have additives and all kinds of ingredients, it's hard to tell which one to buy.
So today we're investigating what's in your holiday ham.
Let's meet up with Chef Roblé, who's been buying hams for his family at restaurants for years.
He's also a bit of a ham, so it's a pretty good gig.
Listen, a lot of folks, all these guys, put a lot of pressure around the holidays just to make it right.
Understand?
And picking the wrong ham can be a big problem.
Surely can be.
And there's lots of options out there.
So, you know, I might be able to help out there a little bit.
A little bit?
A lot of it.
A lot of bit.
Big mistakes I didn't know about.
Chef Robay's got him.
He's going to give us the ultimate holiday ham buyer's guide.
First, look at the three different types of traditional holiday ham from the supermarket.
You go out there and you buy fresh, you buy cured or canned.
We've got bike club members here today who want some advice.
How are you?
Hi.
On exactly what's the right hand for the holidays.
Are you leaving?
No, no, I'm standing.
I bet you're walking in.
He's perusing the ham.
He's judging it.
So this is fresh ham.
It's pretty big.
I mean, you notice how heavy this was, by the way?
Try to lift that.
It's no joke.
It's big.
You need to help in the kitchen.
So give us a little advice about fresh ham.
Well, like, this is my all-around favorite, but this is like, you know, high-skill-level ham, you know.
The only thing that's in this is ham.
There's no ingredients.
It's just a straight up raw piece of meat.
But it takes a little bit of experience and care.
You got to score the thing.
You got to, you know, roast it in the oven, pull it out, glaze it, hit it with the cloves and stuff like that.
That's my favorite one, but I wouldn't advise that for your first, you know, rodeo with a ham.
Yeah, it takes a little bit of a risk into the eye.
So Mary Jer, what do you think about this?
If you had to pick one of these hams, would you go for a raw ham, Mary Jane?
I would definitely go for a raw ham.
Being a health-conscious person, I like to know what's going in my food, lower sodium options, sugar-free options.
So I would take a stab at it.
I like her.
So risk chair.
I like her too.
You can have it.
People can do it.
It just, you know, it adds a little pressure to the holidays.
So the next holiday ham we're going to look at is cured ham because it takes some of that risk out of it.
Right.
So Dorothy's, you're considering this option.
Welcome, Dorothy.
What does curing ham actually mean?
What's the process?
Well, the idea, I mean, this goes back hundreds and hundreds, thousands of years.
The idea about curing or preserving ham is to preserve the ham.
You know, this is before, you know, refrigeration was so convenient and things like that.
So you could take like this style.
There's two main styles, right?
There's dry and wet.
So this is more like your really old school Virginia style ham.
It's cured with salt and nitrites, which is another preservative.
Then they hang it up, let it dry out, and then usually they'll smoke it.
Like this one has obviously been smoked, so it's cooked all the way through.
Now, this one, it's tasty, okay?
It's done.
Like, I wouldn't even heat this up.
I would serve this cold, just slice it.
It's salted, ready to go.
Some people will soak them.
That's a little bit of trouble, though.
I like it, but I would stay away from this first.
What's the trouble part of it?
Well, you have to soak it to pull some of the moisture out of it.
It's salty.
This is like a cowboy ham, you know, like this isn't like, I wouldn't give this to family.
That's what I'm saying.
Dorothy, what do you want to do?
What do you get the taste of this?
It's tasty.
It's very tasty, a little salty.
So, you know, we'll see what the wet-cured ham has.
Well, she's going to reserve judgment.
Wet-cured ham, also known as honey-style, right?
Spiral ham.
Tell us about this one.
Okay, so this is your kind of like all-purpose make everybody happy ham.
It's easy.
You can go to the supermarket.
This one is wet cured.
So basically, they brine it.
It goes into a mixture of water, a little bit of sugar, some kind of salt, nitrite.
It sits in there.
It gets hyper-hydrated, right?
So then it goes, it gets salted.
It goes into like a smoke, like a hot smoking room or an oven, right?
So by the time you get it, it's cooked all the way through.
Now, I know everybody loves the honey hams.
You know what I'm talking about, right?
It's a great name by brilliant branding.
Yeah.
So it comes with a foil.
You know, you pop it in the oven, you take it out, you glaze it.
That's nice, right?
Like, I like that.
And the other thing is, I hope I'm not talking too much here.
No, I just.
All those slices, right?
It gives you the opportunity to go in there and season in between.
So it's more surface area, more seasoning, more flavor.
Everybody loves that.
Yeah, see that?
Right.
Yeah.
It's a good idea.
So Dorothy, what do you think about the taste of this thing?
Now that Chef Roblais biased you towards this wet style.
I love it because it's very, it's juicy.
It's not dry.
And it's not too salty.
Yeah, it's grab and go.
You don't even have to cook the thing.
You can just make a sandwich or, you know, stretch it up with some.
Yeah, yeah.
You get a question, Chef Roblais.
I do.
Okay, with the wet cured ham, would you prefer bone in or boneless?
I like bone in for several reasons.
I'll give you two.
The first one is any kind of meat cooks better on the bone, period.
Universally, any animal.
And then secondly, this bone that's going through the middle of this spiral cut, it holds it all together, right?
So as you're slicing pieces off, everything's staying together.
You take some, it stays together.
So it makes it tidy and neat.
And afterwards, you can get the bone of your dog or something or make some sweet.
It's taking the bone out.
What's the benefit of taking the bone out?
Yeah.
There really is none, but people do weird stuff with food all the time.
It makes no sense.
Okay, so bone in, wet style.
This is also called city style, right?
Yeah, yeah, that would be your country guy, that would be your city guy.
I gotta say, I sort of like the country guy.
I'd never had one before, yeah, but I don't know about this brining stuff.
I would just eat it like that.
Yeah, just straight up like that.
Taste-wise, you're good with the wet cured.
I am too.
Come on over, Chef Roblox.
I agree.
All right, the third kind of ham is canned ham, which of course, ready to serve.
So what do we got to know about canned ham?
Well, the thing about canned ham is, you know, with any kind of canned meat, right?
This goes universal too.
I'm not talking down here, okay?
Just the facts, right?
So, you know, A, all your ham comes from here, all your hams.
That big boy over there, that's the whole thing.
This right here is basically bits and pieces from all over the pig, right?
So it's kind of like ham bologna, right?
And then they get it and they use some stuff to fuse it together into one single mass and they're all universal.
They put it in here with some other stuff and they cook it in the can, right?
Oh, is that right?
And they cool it, yes.
And then this thing will probably be good for like two years.
So like in the event of a, you know, a zombie, zombie copper.
Yeah.
Like zombies take over or something bad happens, I would go with this.
Or like, you know, if you're in college, you know, stuff's tight, but I really stay away from all canned beets for a lot of reasons, like too many ingredients.
But are there some canned hams that are better than others?
Yes, there are.
And I would say the best way to just make a symbol for everybody, the less ingredients, the better.
If you can't pronounce the ingredients, just don't eat it.
But yeah, less ingredients, the better.
So now that we know what kind of ham we want to get, Chef Robo is going to show us how to choose the perfect one.
So he's got a label tip to buy ham like a chef.
This is what the pros look.
Of course, just pay attention for a second.
Go walk us through the labels and then I want to know which one is actually the best.
Okay, well, there's definitely a couple that are better than others, you know?
Like, let's rewind to that big old ham over there.
That's that.
You know what the ingredients are?
Ham.
Ham.
I like that.
Ham.
Right?
Now, up in here is good too, right?
Ham with natural juices.
So that means, you know, when they cook it, you know, juices come out, the same stuff you would use for gravy.
They cool that out, put it back in there.
I'm totally cool with that.
Natural juices.
Fine.
I know what that is.
Also, right here, ham with water added.
We know it's what water is.
We're made of it.
That's fine.
I'm cool with that too.
So all this up here is good, right?
Now, this right here, that bothers me.
I don't like this product word.
No.
Because that could be a whole lot of stuff.
So I'm going one of these two babies.
Boom, boom.
And that one's nice too.
Stay away from that one.
Chef Broblé, as always.
Encyclopedic.
Go to Dr.Oz.com to print out the guide to buying the perfect holiday ham so you don't stress out.
When you come back, Chef Broblais is going to teach us how to cook a holiday ham like a pro and reveal his glaze.
They'll have your guests raving.
Stick around.
I need to see your license and registration.
We see the badge.
We know the uniform.
But what if they are fakes?
Can you tell the difference?
People posing as law enforcement.
A lot of people don't think about this.
The dangers of falling for imposture police.
Plus, hip-hop power couple, Remy Ma and Baboos open up about life after prison and infertility.
It's painful.
I'm okay.
All nuance.
That's coming up tomorrow.
Back with our investigation into holiday ham.
And now Chef Robles here with his guide to cooking your holiday ham like a pro.
The first step with the holiday ham is how to rinse and rub it down.
Now we got one of these city hams, you said, the spiral cuts.
Mm-hmm.
Okay.
Okay.
Dude, make your life easy.
Go with this one, right?
So right here, I have a little bit of olive oil.
We're going to warm this thing up.
So it's already cooked, right?
So you just want to gently warm it all the way through in the oven.
I'm using this olive oil right here.
You can use canola oil, whatever you want.
Just to kind of like how you do that.
Oh, yeah.
You know, it's quite soothing.
So what that oil is going to do is going to help to conduct the heat.
I got it.
Okay, teamwork.
Teamwork.
Yes, sir.
Teamwork makes the dream work.
Did you guys know that?
Yes.
Now we got a little time.
How long do you cook this rum?
So, okay.
It depends, right?
How cold it is when it goes in and a lot of things.
But I put it in the oven.
If it's convection, low fan, let it go at like 250 until it hits 140 degrees inside.
That thing should take about two hours.
Two hours.
So we have a thermometer, 140 degrees.
And while that's going, you're going to make our glaze.
Yes, our glaze.
So this is going to be really quick.
Welcome to the ingredients here first.
Okay, yes, yes, yes.
So this is a pineapple rum glaze, right?
Ooh.
Come on, yeah.
Yeah, working.
Oh, my goodness.
All right.
So we have pineapple juice, a little brown sugar, butter, cinnamon, and a nice spiced rum.
Use whatever rum you like, but I like a dark spice one, right?
So this happens pretty fast.
Right here, I have a warm pot.
This butter's already melted in here.
A little bit of brown sugar in there.
Okay.
A little bit of nutmeg.
This is freshly ground nutmeg.
That's important.
Doc, you can go in with the cinnamon.
Cinnamon goes in.
Yep.
And we can go in with that pineapple juice.
Right?
Now, do we drink the rum or put it in here?
Well, I mean, I'm not going to tell if you don't, you know?
Yep, right in there with the rum.
Oh, look at that.
Look at that.
Oh.
All right.
So what we're going to do is, I did that for a few reasons.
Now you're going to put it back on the heat and just gently let it come up to a little bit of a simmer and it's going to end up like this, right?
You can dip that in there.
Okay.
So, you know, rum is flammable, guys, okay?
Right?
So do it off of the flame and then put it back on because, look, I do care about your eyebrows.
Look at how thick that is.
I really do.
I really do.
Okay, so that's been cooking for how long now?
Let's until it's about 140 degrees, okay?
So we're gonna take it out.
So it's not, you haven't been, it's not been there for two hours.
Just let's act like it has been, right?
So what I'm saying is you would cook it for the full two hours first.
Yes, sir.
So now imagine that that wasn't there for two hours and it was 140 degrees.
It's warm now.
So now we're gonna glaze it, right?
Right?
Oh my goodness.
So you're gonna glaze that, bad boy.
Just go in, right?
I'm not sure we could air that, but we'll try.
Oh, yeah.
Oh, yeah.
Okay.
So now we're gonna go back in, right?
So now this oven's at 3:50.
We're gonna let it go for like 10 minutes.
So the thing's already hot, so basically, you're just like searing that heat.
Can y'all smell this, guys?
Yeah.
I'm getting a whiff, right?
So it's gonna make the glaze is gonna stick on.
What are the champagne glasses?
Come on, it's the holidays, bro.
We're gonna have a little mimosa situation going on here.
Mimosa situation.
A little sip on the job.
So while that's there, that heat.
Whoa.
Yeah.
Whoa.
Happy holidays.
All right.
So we have a little bit of apple cider here.
Apple cider mimosas, okay?
Yeah.
I like it.
You only have 10 minutes, right?
Yeah.
What else are you going to do for 10 minutes?
Use your time wisely.
A little mimosa is always a good idea, right?
So as we're having our mimosas, that glaze is sticking very tight to that ham right in that oven right behind us.
So I'll toast you to your glaze as we pull it out.
Sure, it's good, Doctor.
That's a brilliant idea.
That's a pretty, that's pretty dang good.
This is worth it.
That's worth making the glaze and waiting for it.
All right.
All right.
So we're not even done our champagne yet.
Right.
So the one in the bottom oven is done.
So that one has, I got you, Doc.
It's hot.
All right.
Coming right out.
All right.
Oh.
So there we go.
We have a nicely glazed ham.
Okay.
Look at this, everybody.
There you go.
Just take the big bite.
Yeah.
Be a big boy, right?
I got to say, I think it's pretty good, don't you?
It's delicious.
But what about the audience?
What are they going to do?
Sharing is caring.
Mm-hmm.
You know what?
You know what?
Just grab this whole baby.
Bathroom room?
Yeah.
Let's go for it.
Yeah, you got it?
Mm-hmm.
Here, we got to get you.
I'll bring the knife with me.
I thought I had a little bit of a whole bunch of pieces right in the front right there.
I thought I didn't see it.
Bring that over.
I thought we had some.
Oh, you already have some.
I don't even need the knife.
Perfect.
Mine's gone.
Yours is gone.
Mine's gone.
It's that good.
Now, you guys were there for the first segment.
And you looked at these different hams.
Are you happy with the result?
Yes, I am.
She went from blase to all in.
You happy with this?
Very good.
You all in good shape?
We'll be right back with a food investigation that they change your grocery list forever.
What you need to know about those box size that you know and love to serve your family for that special holiday meal.
Nicely done.
Tis the season to drink to your health.
You've got your ultimate holiday alcohol guide.
And we're shaking got gales that are half the calories but full of cheer.
Detox Retox.
Oh, I love it.
That's coming up on Wednesday.
They're the meal chiefs you rely on to get dinner to the table on time, especially when you're cooking for the holiday crowd.
It's box side dishes.
I get it.
They work.
She's in stopping instant mashed potatoes.
Cook them up in minutes.
But are these box size just junk food in disguise?
And what are the simple hacks to make them even healthier?
Today, we have all those answers.
Valerie is joining us.
She probably is planning on picking inside the box when she preps for her holidays.
Let me see box signs become a part of your life.
Kids, dogs, husbands, one husband.
But there's a lot going on.
So I just try to grab what I can, make it fast, add some stuff to make it taste better.
Yeah.
Makes life easy.
Are you curious about what's in them and what we might be able to hack to make them even better?
Yes, only if they're good stuff.
Nope, I promise you'd be happier.
Stay tuned.
Because I got food investigator Allie Rose in here, so I'll throw a bring it and lever of all things food to be here to break down and talk about what's in your favorite box side dishes.
First off, we looked at the little veggie bits, these little babies that come in these boxed side dishes.
They look like this.
I mean, they all look dry to me, but you say they're actually different kinds of dried little bits.
Yeah, there's different ways that this can go.
And the most important thing is that there's not additives in freeze-dried or dehydrated vegetables.
So they're not inherently bad.
It's just that the freeze-dried is immediately frozen, so it retains all the nutrients.
And the dehydrated vegetables, you know, they're cooked in the same way that you would see a fresh carrot to a cooked carrot.
This has some of the nutrients out.
So go for the freeze-dried if you can.
All right, so that, but either way, we're probably okay.
Definitely, yeah, as long as there's no additives.
Next, Allie looked into the seasoning that every box of instant mashed potatoes and stuffing features.
People love these things.
Right.
Yay or nay?
Nay.
This is where you get into the issues.
People think that that stuff looks gross, but to me, like this is so much grosser.
I mean, feel this.
Yeah, it's all see that.
Yeah, it's all these fillers, it's additives, it's thickeners, it's sodium.
We just throw this out.
We do not want this in our stuffing.
All right.
But these save a lot of time, right?
The most important thing oftentimes is to save time.
So Allie has come up with a hack.
The way you get your holiday sides made the perfect way, the healthy way.
Right.
So what you're looking for is to find things without those added flavorings.
With instant mashed potatoes, this is really the same thing as those dehydrated vegetables.
They're just dehydrated.
So what's been taken out is actually the texture and some of the flavor rather than adding in something bad.
So what you want to do is take these dehydrated potatoes and add in whole milk or even sour cream, butter and some garlic.
You could even add in herbs and that makes it feel a little bit fresher without peeling the potatoes and spending hours doing that because I certainly, like I'm also a mom, the hours of peeling potatoes can just drive you crazy.
All right, let's hack something else.
But if you know, if you don't want to skip the box, actually, you know what?
Why do you want to skip the box completely?
You don't want any box in there, but you don't have time for the old-fashioned traditional mashed potatoes everyone loves so much.
What's the hack?
Exactly.
So this hack is great.
We're just taking a Yukon potato, which you want to get a low-starch potato, and then you want to poke some holes in it.
And again, like if you hate your in-laws or you're having difficulties, this can get out, something you're frustrated.
Therapeutic.
Exactly.
And then you just stick this in the microwave and put it in five minutes, ten minutes, kind of depending on the size of the potato.
And you'll have this feel it.
It's so much softer.
And you don't have to take the skin off of that.
You can cut this, actually.
Exactly.
And we're going to put this in here with some more milk and butter.
You can add garlic powder, salt and pepper, some cheese.
And we're calling this smashed potatoes rather than mashed potatoes.
And you've really just saved yourselves a lot of the steps.
And you have your own.
You all see in here, I'm not sure you can look in there, but you see that?
I mean, they are, they're smashed a little bit mashed as well.
Simple, easy, and it doesn't take any time.
Right, it's really cutting out that extra step of peeling.
All right, finally, instant seasoned stuffing.
Yes.
And stuffing, I know people go crazy over this stuff, but it can take a fair amount of time unless you buy it pre-packaged.
Right.
I mean, getting the bread to get stale and doing, I mean, that can take days.
And I myself use instant stuffing every Thanksgiving, every Christmas of my life.
So you buy it, you just want to make sure that you're getting the unseasoned kind.
Again, it goes back to those seasoning packets.
You want to get rid of them and add in real flavors.
So you buy the instant stuffing, and then you add a low-sodium chicken broth, some celery, some butter, some chopped onions.
And if you really want meat in there, you can add the chicken sausage.
Sally, fantastic advice.
May you feel good about saving time.
Comes in handy.
We'll be right back.
Nice and jumpy.
The holidays are here, and that means cookies and desserts decorated with food coloring.
But did you ever think they could cause mood swings?
We're investigating today.
And stick around because I'm showing you the natural way to color your holiday cookies and desserts.
The holiday treats, they are everywhere.
My audience is here with some of their favorite holiday cookies.
I see a lot of red, a lot of green, and they all look tasty.
But food coloring remains an issue of controversy and a worry among moms, especially the claims that artificial food dyes could cause mood swings in your behavior, or even more so, maybe in your children.
So I'm going to ask, by the way, I'm glad you're enjoying cookies, but as you're enjoying them, in the back of your mind, are you thinking about these food dyes at all?
You know what?
Not really.
I haven't really thought about the food dyes.
You just think great old cookies for Christmas.
Once a year, these come out and they're beautiful colors, but it could be a concern having kids, yes.
So we don't know.
That's probably the best answer anyone can give.
So let's review what we know about food coloring safety.
There are seven dyes, just seven, that remain on the FDA's approved list.
And they're all the colors, right?
In the United States, these don't require any labels.
You can get the reds and then the yellows, right?
And in green, you only have one, but there are a couple in blue again, right?
Lots of different colors.
In Europe, they actually require warning labels, and some of the dyes that we have here are banned.
And scientists and doctors want to re-evaluate whether they're safe or if they're altering our brains in any way.
Psychotherapists and brain health expert Dr. Mike Dow is here to help us get to the bottom of this theory.
Thank you very much.
So he wrote a book, he wrote a book called Brain Fog.
He's always looking for connections between what we eat and what we know about our brains.
So what do we actually appreciate that might educate our viewers about these dyes in our brains?
Yeah, so Dr. Oz, I think a lot of people know the physical symptoms and that food can obviously affect our bodies, but we have to start thinking of the ways that these hidden ingredients, these food dyes that are artificial, can affect our brains.
So a lot of people have probably heard about this link between hyperactivity and red dye, right?
And that is something that has been shown in research.
But guess what?
That is not the only brain-based symptom that research has shown.
So irritability, restlessness, insomnia have been shown in research, and it's not just in red dye.
Those symptoms have been shown with other dyes as well.
So what's actually in the dye?
How do you get these colors?
Because they're not really natural colors.
They still don't look like it.
No, they're not.
And it's really interesting because back in the 1800s, they would use lead, copper, and yes, even poisonous mercury.
They would even add chalk to white bread to make it whiter.
Now today, what are these made from?
Petroleum and crude oil.
So that's a little frightening, right?
They have crude oil in these?
Well, they're derived from these.
And even though they are tested to make sure that these holiday cookies don't contain this original petroleum, crude oil that they're derived from, there are some critics that say that consuming these holiday cookies is really no better than eating a little bit of coal or something that's really harmful.
So what do we know about these dyes specifically?
Anything that concerns you that you can actually tie directly?
Yeah, so directly blue dye.
So we all have this beautiful blood-brain barrier that protects this precious organ of ours.
And it protects toxins from getting in.
But guess what?
This blue dye has been shown to cross that shield that we all have and make its way into the brain.
So that explains how blue dye can affect our mood.
But other artificial colorings, red, yellow, have been shown to affect our levels of neurotransmitters.
So researchers have also tracked how we consume food dye and how that has changed the way we act.
So what do we know?
And speak if you can a little bit about why the FDA has resisted putting warning signs up on.
Yeah, so I think it's really interesting to take a little trip across the pond and go to these two large studies that were funded by the British government.
In the first study, they used three-year-old children.
They gave them a drink, and then they added some artificial food coloring.
They found more hyperactivity when those children were consuming those artificial colors.
Another study, they used older children.
What do they find?
Same finding.
Well, when I hear that, I start to think, you know, folks of governments have funded studies.
Some of these bits of information that's called warnings ought to percolate through to us.
So why hasn't that happened yet?
Well, I think it's really interesting when you look at the FDA's recent review of all of the research.
They combed through it and they took a vote.
You know, should we require the same label or a similar label that is required in the UK, which by the way says may have an adverse effect on attention in children, right?
It says that on the label, adverse effect on attention.
Yes.
So here, the FDA took a vote, eight to six.
Eight said, no, we don't need a label.
Six said, yes, we should require a label.
So it was close.
And when the FDA was asked, you know, is this an area that needs more research?
93% of them said yes.
I would summarize the findings as, well, we're not quite sure yet.
You argue that there's been other changes that may affect us as well, because the advice we're getting is a little bit outdated because our behaviors have changed.
Yeah, our behaviors really have.
You know, I think about my grandpa and what our grandparents ate.
My grandpa grew up on a small farm and that food was really beige.
Look at this.
You know, these oats, the white bread, the applesauce.
You know, once in a while, my grandpa would get an orange for Christmas.
The other thing that has changed is really how we are eating.
And I would say that the quantity has changed.
So think about this.
We're snacking more.
We're busier.
And what happens if you're busy?
Do you have time to make a fresh fruit salad or cut something up?
No, you want to grab something.
And if it's processed, it probably has artificial food colorings.
So think about us.
You and I haven't been consuming these dyes for a year or five years.
We've now been consuming them over the course of decades.
And since there's more and more, it can have a cumulative effect, possibly affecting our brains, our behavior, and our mood.
So let me summarize this, guys.
Let's look at what's changed.
We have exposure to dye that's increased five times in the last five decades, right?
That's when the original studies came out.
And there's a mass production of a variety of dyed foods and juice mixes and cereals and candies.
Because they're mass produced, especially for the holidays and their themed desserts, you take them in because they're competing for your attention.
So we're seeing a lot more of the dyed foods.
So just to make it easy for everybody watching at home, because I don't want them giving up food this time of year, is one holiday cookie going to mess with your life?
Probably not for most people.
But if you're somebody who has some existing problems, if you're somebody who has these certain genes, the answer is possibly.
You know, I don't want to rent on anyone's parade, but I also don't want people to be irritable at their holiday party because of some cookies.
All right, thanks as always.
The same food companies that sell foods with artificial dyes in the U.S., guess what?
They produce naturally colored versions to sell in other countries.
So they know how to do it.
That proves that it's possible to create even their processed foods without the artificial dyes.
So if there's a better way, I encourage companies to utilize them here.
And that's exactly what we're doing next, because guess what?
When we come back, a professional baker reveals natural ways to color your holiday cookies and desserts with items you already have at home.
Stay with us.
I need to see your license and registration.
We see the badge.
We know the uniform.
But what if they are fakes?
Can you tell the difference?
The dangers of falling for imposture police.
That's coming up tomorrow.
If you're trying to stay away from artificial food coloring and dyes, it doesn't mean you need to have bland, colorless Christmas.
Jocelyn Delk Adams, aka Grandbaby Cakes, is here for the all-natural ways to color your holiday cookies and desserts.
What is the best way, absolute best way to extract colors from real foods?
So, I love to go with vegetables and fruit.
And you mostly have all of this in your fridge at home, right?
I mean, we're talking about raspberries, we've got spices, spinach, and you're thinking, I don't want all these flavors kind of mixing in, but you don't taste it at all.
You just grab all those beautiful, vibrant colors, and then you just let the rest kind of taste so delicious.
You got the whole rainbow here, guys.
Everything right here, right from nature.
If you know how to do it.
So, Jocelyn said, you need to use pomegranates if you want natural red dyes.
Yes.
I mean, you can make a mess of pomegranates.
Oh, my gosh, I know, because as soon as you open it, it's like all it does is like just bleed this beautiful color red everywhere, right?
But that is like the perfect way to color everything for the holidays, too.
So, all I do is I take all the juice, can put it in a juicer, you can just kind of squeeze it, get the kids involved.
You can put it over your stove, heat it up, you kind of reduce it, and you get this gorgeous color.
After you've juiced it, you pour this in, you have to.
You pour it right in, heat it, let it kind of reduce to about half, and then you've got a perfect dye.
Look at this.
Oh, yeah, look at that.
Nice.
And all you have to do is just add a little bit.
I don't need that really bright red.
It's not natural.
This is natural right here.
So, these are we're gonna pass out to the audience in a second.
These cupcakes are amazing.
The dye, well, you all see it in a second.
Hold your hand.
Right?
Now, Jocelyn says you can also use spinach to create natural green dyes.
My family.
You can't see all the kids, right?
They're gonna be like side-eyeing you with spinach.
Exactly.
Trick them a little bit, have them try it.
They won't even know.
All you have to do is put the spinach over the stove with a little bit of water.
And then we're just gonna boil that, let it welt, and then we're gonna add it right into our blender.
We're gonna blend it up, blend it up.
All right, get that nice, see the color already forming.
It's gorgeous, right?
And then we're gonna strain this.
Help me out here.
So let's take this bad boy off.
I see it's ending up all over the place.
Right, right.
And then we're just gonna strain it, and you're gonna get that gorgeous color.
You all see that down there, guys?
Hello, perfect for the holidays, right?
Yes.
Perfect for the holidays.
And then we just mix it right into our icing.
Oh, that's it?
That's it.
Okay, grab it.
Easy.
How subtle these are these cookies glazed with spinach icing.
Spinach.
Grab your cupcakes back there.
I want some.
Who are the most honest audience members here?
You got a cup of cookie.
All right, grab a cookie, grab one, pass it along.
Now you guys pass this along.
First of all, what do you guys think about the taste?
Bite the thing.
Come on, bite it.
Come on, taste it.
Great.
Don't do it.
It's fine, right?
It's taste nutrition.
And you have to eat it.
They want to eat it again.
They want to eat them.
All right.
We're going to pass these out.
Listen, Jocelyn, thank you very much.
Be sure to check out Jocelyn's book, Grand Baby Cakes.
And because the best thing about Holly Cookies is sharing them, we're putting this video you're about to see on Facebook today.
So you can hit it, like, share it, and take a look at it as we go to break.
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.
Most of us put on a new outfit every day.
But what if you couldn't choose what you wanted to wear?
What if you were forced to put on an uncomfortable, itchy outfit like this or this or this every single day, day in, day out?
That's what dry skin feels like.
And today, we're going to help you shed your dry skin with a personalized skin quiz so you know what to use for your skin type.
And I brought in board-certified dermatologists and my friend Dr. Elizabeth Tanzi, who's here on behalf of my trusted sponsor partner at USID.
Hi, Dr. Ross!
Before we get to how to fix it, why is it so important for people to be comfortable in their own skin, literally?
Well, the thing is, skin is what we wear every day.
It's what we show the world.
And as a dermatologist, I know that there's a relationship between how people feel comfortable and confident when their skin is healthy feeling and moisturized and protected.
It's comfortable.
And dry, itchy skin is not comfortable.
That's why it's so important to find a moisturizing formula that's right for your skin type, because then you're more likely to use it.
And it's with that consistency of a quality product then you get that, wow, these are great results.
You get that confidence boost.
So what kind of lotions do you normally recommend to your patients?
So in my dermatology practice, I have a couple that I recommend on a routine basis.
And they both have naturally occurring moisturizing factors that help to intensely hydrate the top layers of the skin.
The first is Ucerin's Advanced Repair Lotion.
And this is a quick absorbing lotion that uses ceramides to hydrate the skin.
As well as the second is Userin's Intensive Repair Lotion.
Now this is a rich, creamy formulation that uses alpha hydroxy ingredients that helps to gently exfoliate very dry, flaky skin, but also intensely moisturizes and leaves the skin feeling protected all day.
So advanced versus intensive.
Right.
So I want you all to take this little quiz with me.
It's going to, it's a personalized skin quiz.
So we'll help you understand which of these might be the better option for you.
So the first question is how often do you want to apply your moisturizer?
Guys, there are only three questions.
Keep track of the answers, either A or B.
So how often do you need to apply?
So A, I am too busy, so as little as possible, or B, at least once a day.
Question number two.
How would you like your moisturizer to feel on your body?
A, I want it to feel light on my skin, and B, is I want it rich and thick on the skin.
And the final question, when you have dry skin, how flaky does your skin look?
And be honest about this.
A, not very flaky, but B, I feel like I'm shedding skin.
Right.
You just got a curiosity.
Let me see all the A's, hands up.
And all the B's, it's literally split in half.
That's remarkable.
So before the show, we asked two women to take the personalized skin quiz.
They are both here.
I want to find out which lotion they prefer.
Thank you for both being here.
Thank you.
Susan, we'll start with you.
What letter did you generally pick?
A. You're an A person.
Not flaky, just like reptile, dry, reptile.
What does A's slash reptile dry mean?
So Susan, if you had mostly A's, that means that Userin Advanced Repair is most likely the right product for you.
Yes.
Which one did you end up using?
I use the Userin Advanced Repaea, and it lasted for two days.
I put it on right after I shower, doesn't leave a residue, goes on non-greasy, very quickly absorbed, and it was fabulous.
It lasted two days.
If I forgot to put it on the next morning, no problem.
Just quickly easy and solve the problem.
So you were kind enough to send us a picture of your reptile skin.
Your word, not mine.
There she is before.
Now look at her skin using Ucerin's Advanced Repair.
There's a big difference.
Really good work.
Biggie.
Are you happy with that?
Thrilled.
Thrilled.
I now can wear sleeveless in the summer, even a three-quarter in the winter.
See, there's the confidence.
Yeah, it really made a difference on how the blouses I wear in the morning.
Very radical.
Yes, very.
Tanya, you were mostly bees, I understand.
Yes.
What does a bee mean?
Okay, so if you're mostly bees on the skin quiz, that means that uterine intensive repair is most likely the best option for you.
Yes.
Is that what you preferred as well?
Yes, I do.
My skin is like really dry, it's flaky, it's scaly, it's itchy, and especially after shower, if you don't have the time in the day to actually apply the lotion, the back of your heel of your foot is like really, really rough, and you can't hardly stand.
Well, here's the picture that, again, you were willing to send us honorably.
And as you described, by the way, it looks really dry, and I'm going to compare that to your skin today.
Here you are after.
I mean, please describe what that looks like for you, Tanya.
Hurtful, itchy, dry, flaky skin.
Converted to smooth, nice feeling, richy, filly.
And so not itchy.
When I'm looking at that, I notice how dull it looks on the before, but it really looks well moisturized and radiant afterwards.
It has a beautiful, healthy glow.
It looks fantastic.
It's very beautiful.
My husband thinks so.
That's okay.
That's what matters.
I know what you're all thinking.
You're all thinking, what about me?
Who cares about Susan and Tanya?
What about me?
So, thanks to our trusted sponsorship partner, Userin, beginning tomorrow at 12 p.m. Eastern Time, you can be one of the first 3,000 people to go to Dr.Oz.com to receive a coupon for a free bottle of Eucerin lotion, the one that's right for you.
And we can't stop there because I know I know what's going down right now.
Everyone in the audience, are you interested in these results?
Yeah.
Okay, we have one bio.
Will you share it?
Will you share one bio amongst you all?
I'm not so sure.
You're going home because the user lotion is right for you.
Enjoy it.
Using it and share it.
We'll be right back.
I need to see your license and registration.
We see the badge.
We know the uniform.
But what if they are fakes?
Can you tell the difference?
The dangers of falling for imposture police.
That's coming up tomorrow.
The growing obsession with slime has taken over the nation.
Kids cannot get enough of the icky-gooey stuff.
Now, the problem is, the ingredients in many online slime recipes aren't healthy for children.
You don't know what you're getting when you start mixing a bunch of these chemicals together, right?
Things you don't normally think about putting in your body.
Or on your hands that might get into your body.
Now, there have been reports of kids developing breathing problems, chemical burns, eye irritation, and stomach illnesses from handling the slime for long periods of time, especially because they're working with this kind of stuff.
But today, we're giving you an Oz approved, healthier slime recipe that is non-toxic.
Now, if only, if only I had a few assistants.
Is anyone available to help?
Any children here to help?
Any children?
Like my grandchildren, John and Philo?
Oh, they.
And they, here.
Come in.
I know I'm a child before.
Are you ready?
Yeah.
You ready?
But what about?
You didn't bring mommy with you?
No.
Is she here?
Yes.
Is mommy here?
Can I touch it?
But bring mommy out.
Oh, no, I know.
Oh, my goodness.
You left me in the closet.
They forgot you as soon as they walked out here.
Slime has that effect on kids.
I want that.
You can play with that, but to turn it upside down and play.
Philo, do you like to play with slime?
Yeah.
What do you make with slime?
I squish it.
You squish it.
I want to mix the colors.
You want to mix the colors together with John's colors?
No, I'm going to make it over.
Wait, wait, wait.
I'm going to make it the coolest colour.
All right.
All right, Dua.
You're making the coolest color ever.
You know, I thought today I'd try out a slime recipe that takes advantage of some ingredients that grown-ups have in their home, especially grandpas.
Because you know what grandpas have in their house?
Cilium husks, fiber.
We need it for our digestion.
So, while you play with that, Daphne, we need a cup.
Actually, you just need a teaspoonful.
You don't need that much.
I got it, right here.
There you have, thank you.
Into boiling water.
Top of the boiling water.
There it is back again.
Slimy little thing.
You need, we need, when you put it in there, you whisk it around, right?
You see how it makes the little foamy stuff?
Look how crafty you are, Ranka.
Now, what color do you want to add to that?
Um, um.
You want the red color?
Yeah.
Can I pull it?
Of course you can.
Oh, it's thickening up already.
Look at this.
Check this out.
There, feel it.
And another one.
There's another red.
You both get reds.
Phila, there's yours right there.
All right?
Okay, squeeze that in very, well, okay.
Squeeze from under way above, stay far away.
There we go.
That's perfect.
Put the whole thing in there.
Now, what you do is you heat that up and you cool it down two times.
Then you whisk it, whisk it, whisk it while it's starting to boil to get thicker, like Daphne's showing.
You see how mommy's doing that?
And then, when you're done all that, again, pour in there.
Thank you.
You place it in a bag in the fridge so it gets cool enough for the kids to play with.
I'm done.
You're done?
Yeah.
Oh, what did you make here?
Oh, John Boy.
You want to start around here?
Oh, wow.
Wait, you guys, if you want to know about Ghostbusters slime, look at this color that you made.
That's beautiful.
Well done.
You know what?
I love this, though?
Well, that looks like unicorn snot.
That's what we always call this at home.
We put, if you want to take this to the next level, you can put beads and sparkles in and really make it kind of fun.
But I'll tell you why I love this.
With kids this age, you kind of want a fun craft that's going to take a lot of mess.
And this comes together pretty quickly.
What do you want?
You want to go on there?
Okay.
My hands are too dirty to pick you up.
Listen, I've taught you how to make slime.
It's the least a grandfather can do.
I'm going to walk you around the studio.
Say hi to everybody.
Come over here.
I want a sample.
You're the green and purple ones.
Come over here.
Come over here.
Okay, one.
I want to play.
We're going to share the recipe.
Phila, come over here.
Grab your slime, your brother.
We're going to go touch some people.
Yeah, come over here.
Sean, come over here.
Come touch some people.
Don't touch Ramco.
That's a nice suit.
Touch the people over here.
You want the people to have your slime?
Hey!
I'm going to have to slime.
Is that a present?
Can I have a present?
Yeah, go ahead and get one.
It's the least they can do.
Listen, we're going to put the recipe on Dr. Come.