Is Bread Actually Good for You? Doctors Reconsider Debate | Dr. Oz | S9 | Ep 45 | Full Episode
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Today, this whole idea, eat less bread, lose weight, didn't really happen.
Now, the war on your favorite carb is over.
Y'all can eat bread again.
There's a new place to find better bread in your supermarket, and it is in the freezer case.
And unleash Greek yogurt's powerful potential with personalized smoothies that can recharge your brain, reboot your gut, and repair your body.
These aren't the same old smoothie recipes you've seen before.
Coming up next, are you ready to say some lives today?
Yeah!
I love you, Dr. Rod.
Two decades since low-carb dyes took over our lives and the war on bread began.
And ever since, we've been living in utter fear of rolls and baguettes and bagels and buns.
Here's some actual footage from the front lines.
All right, two friends.
They head out to dinner.
What happens?
The waiter, who looks remarkably like me, enters and casually offers, oh, the bread basket.
You've all been there.
And what happens?
Our friends, they shudder in horror.
But is their fear justified?
Or is it time to end the war on bread?
That today is the question.
Before you applaud, let's hear what food journalist Mark Shasker has to say.
We sent him to investigate.
Bread.
It's the original comfort food.
From soft, delicious pita to warm, crusty baguettes to golden, flaky croissants.
Bread is a staple in some of the world's best-loved cuisines.
And for good reason.
There's nothing like the smell of a freshly baked roll or that feeling of biting into a slice of the fluffy stuff.
But remember in the early 2000s when the low carb diet hit and bread got a bad rap?
Bread became public enemy number one because carbs, we were told, were the biggest reason for weight gain.
And lots of people broke up with bread.
So it's been 15 years.
Did giving up bread make a difference?
Are we all skinny now?
Are you skinny?
You skinny?
Are we skinny?
So Mark Strategist in Studio, that y'all know there's been a lot of pressure to give up bread for a long time.
We've been talking about it.
Have we really cut down the amount of bread we've been using?
So really interesting story.
We were told, eat less bread.
And guess what?
That's what we're doing.
On average, Americans are eating 10 to 15 pounds less bread per year than we were 15 years ago.
And this is all attributed to the low carb craze.
So did it work?
Has the nation lost any weight?
Yeah, so this is where the story isn't so good.
We have lost a grand total of zero pounds on average.
In fact, it's even worse.
We've gained on average 13 pounds.
So this whole idea, eat less bread, lose weight, didn't really happen.
In fact, it almost looks like the reverse happened.
So we cut 13 pounds per year of wheat out of our diet, but we've gained 13 pounds.
Exactly.
Yeah, it's like the total opposite.
So there's something in addition to this that has really alarmed you to put this on your radar screen, something that goes way beyond weight.
Yeah, so a big study came out this year in a journal called JAMA where scientists looked at the relationship basically between what Americans eat and what they die of.
And what they found is that almost half of the deaths attributable to chronic disease are linked to diet.
Even more disturbing, they found people aren't eating enough whole grains.
So what this tells us is if you eat bread properly, it might actually be good for you.
Can you imagine this, guys?
Can you imagine if you actually might be encouraged to eat bread?
Because I think what you're saying, Mark, If I could put the words in your mouth and the flag in your hand.
It is time to declare surrender.
The war on bread was a mistake.
Let's stop it now.
Can we make your day?
Can we make your day?
You notice they're not sure if they're happy or not.
Not so fast, your tiger, because it's going to take a lot to convince America.
Look, we got the smartest audience in television, and you guys are pretty clever about this.
And I know you deserve it.
Explain why some diet experts believe that weight loss is not going to be associated with giving up bread.
Why it might be the biggest mistake.
Why do we want to take this white flag and break it, in fact?
Okay.
Well, you know, I want to go back to that scene you're talking about in the restaurant when that very handsome waiter offered the bread basket.
Yes, very debonair looking.
So let's see how that plays out.
Here's what happened.
A lot of people are told carbs are bad.
So what do they do?
They cut out bread.
Well, let's see.
How does this play out?
Well, you know something?
In the early going, it plays out really well.
They start to lose weight.
They fit into their skinny jeans.
Their friend tells them, hey, you look awesome.
But what's really happening here?
Because as you know, losing fat takes a long time.
So where's all this weight coming from?
Well, it turns out the body's kind of burning its own internal carbs.
And when that happens, you lose water.
So a lot of that big weight loss we see, not just on the low-carb diets, but on a lot of fat diets, is actually just water loss.
It's not sustainable.
In the longer term, we get into choppy waters because people get grumpy, they get hungry, and maybe they start to overeat the wrong things.
They think, well, I can eat as much fat or protein as I want.
They start to eat too much fried chicken.
Maybe they drink too much soda.
And guess what?
The pounds come back.
We're right back to where we started.
Sometimes it's even worse than that.
When you try to hack the biology of the body, it's not easy.
The unintended consequences.
So on a large scale, this is what we've really done, right?
We're eating less bread, but we're eating more of everything else.
Some of it's good, some of it's not good.
So I'm about to lay out the case why not eating bread may even affect your brain.
Because it doesn't just feed your stomach, it feeds your soul.
So the brain has all these chemicals, right?
And these chemicals between the nerves can connect these communication pathways that make you feel good, make you feel really happy, right?
I mean, food does that, and bread in particular does that, right?
And when you give your body food that you love, like bread, it feels good, but mainly because your brain loves it, right?
When you give up the bread, you see the opposite.
Mr. Unhappy, right?
That's not milk there.
That's an unhappy face, right?
And the body has trouble coping because the brain no longer is producing a lot of those feel-good chemicals.
So instead, you start binging on things that we know you shouldn't be binging on.
And I was just picking a couple here, but frankly, most of the things we try to cheat with, we don't want to eat the bread, doesn't help us.
And you're giving me two bits of evidence.
We're gaining weight, not losing weight.
And we're having other diseases associated with cutting out some of the benefits.
So you can and you should eat bread.
All right, so Mark is right.
Let's start with white bread.
Is it really the villain of the bread aisle?
For the answer, we went to the man who has dedicated years of his life to the white doughy stuff.
I'm Nathan Nervold, founder of Modernist Cuisine.
It's a cooking lab like the world has never seen.
Our high-tech equipment includes a centrifuge and an ultrasonic bath.
We even have toasters and mixters cut in half.
Our most recent mission?
To study bread in all its nooks and crannies.
You can learn more in my new book, Modernist Bread.
Ever wonder about whole wheat bread?
People tend to think it's both nutritious and healthy because it contains whole grains and fiber.
And that makes it a better choice than white bread.
Well, guess what?
I don't think whole wheat bread actually is healthier or more nutritious than white bread.
Why?
Because the fiber in whole wheat bread, which comes from bran, is not digested.
In fact, the bran actually inhibits absorption of some nutrients.
Bottom line, when it comes to nutrition and health, white and whole wheat bread are essentially the same.
Choose whichever one you prefer.
Now, I love Nathan and he's very smart, but the big question is, should we really be replacing our white bread with whole wheat bread?
That's the big debate we're going to be stuck with here.
Now, not whether they cut all the bread out, but whether they cut out the white bread.
Mark, you argue that we actually should be cutting some of the white bread out.
Yeah, so this doesn't have to be an all-or-nothing thing, but I agree that the bran in whole grain bread slows nutrient absorption.
Might not be a bad thing.
So let's look at these two bowls.
These are both your stomach.
The orange juice represents your stomach acid.
Now let's see what happens.
I'm going to put in the white bread, you're going to put in the whole wheat bread.
Let's see what happens.
Just give it a good slosh around.
Push it in there, mix it up, dancing around, pieces of bread.
And what happens is the white bread just gets digested really quickly.
Look, it falls apart.
So you're absorbing those nutrients really quickly.
That's not always a good thing.
When you can slow that down, you're lowering the glycemic index.
A lot of doctors and scientists think that's actually a positive thing.
Yeah, I never thought of that.
You don't want that in your stomach.
You want it to be something.
You're just burning it really quickly.
So how do you know if you're getting the white bread?
If you don't want to have this processed white bread, what do you look for in the label?
This is where life gets confusing because you see products like this that says wheat bread and you think, oh, that's what I want, right?
Sounds like whole wheat.
It's actually not.
The ingredient list on this bread and this bread are identical because refined flour is made from wheat.
But how's that?
How's whole wheat and white?
They take different things.
How can we have the same first ingredient, have enriched wheat flour?
You see the word whole there.
What a purist you are.
I know.
Well, that's why you want to look for this, 100% whole wheat.
If you're confused by the front, read the ingredient label.
What you want to see is the first ingredient, whole wheat flour.
You don't want to see the other flours in there unless it's another whole grain.
So I've been doing this long enough to know that although you're teaching them to get this, they really want this.
Well, and also, it doesn't have to be an all-or-nothing thing.
You know how we often want the best of both worlds?
Yes.
That almost never happens, but it is happening now.
There's a really exciting story in wheat, and it's called whole white wheat.
Sometimes it's called white whole wheat.
But this is a different kind of wheat.
It's a different color.
Most of the wheat that we grow for bread is red.
This is white wheat.
It has a little bit less of that intense flavor.
You can see the differences here.
There's just a slight difference in color.
These are different varieties of wheat.
So you scoured supermarket shelves.
This is actually available now in groceries.
It's available.
I cook with it.
It's a really interesting thing.
Can you see the color difference here?
It's subtle, but real.
But the actual bread itself is not so subtle.
So this is the whole wheat.
This is white bread.
This is white bread.
This is traditional wheat.
This is what it looks like.
And this is the whole white wheat.
So this is a whole grain bread.
Nutritionally, it's right about here.
It's really close to traditional whole wheat.
It has a little bit less protein, but it's basically just as good.
But this is where things get exciting because in terms of taste, it's a lot closer to white bread.
So for people who don't like the flavor of this stuff, guess what?
You can get your nutrition with this stuff.
You can also get the taste that you want.
This is like peanut butter and chocolate together.
I'm not saying put that on your whole white wheat.
No, but it's the perfect, it's the perfect solution.
This might actually solve all of our dilemmas.
This is whole wheat.
Again, 100% meets the definition you just said, but it's white in color, white in texture.
That's right.
It's just a different variety of wheat.
I'm going to see it.
I got an extra bag here.
Come over here.
I got Rebecca and Sophie out here.
They've had a tumultuous relationship for bread for two whole decades.
Thank you for both being here.
So I want to understand, when was the last time you actually had good old-fashioned white bread?
Well, the last time I had a hamburger on a bun was when the first George Bush was president.
A long time ago.
It was.
It was a while ago.
And how about you?
I'll do you one better.
I haven't had bread since Mark Wahlberg was marking mark.
It's been a long time.
Mark and Mark were a whole different person.
You've been hearing us present an argument for why we should end the war on bread.
Are you swayed?
As two long-term die-hard, I might eat white bread women.
I'm so excited.
I can go back into my sweater weight.
I always thought bread would interfere.
But so now I'm really excited.
All right, so before you dig into it, take a look at this.
It's a big deal.
Give it a look.
And then these are slices of our whole white wheat that Mark Shasker has brought to our attention.
You can take the whole thing.
I don't want to be greedy.
I'm going to eat the whole thing.
Audience, pass that around.
All right.
Pass it around.
What people taste it.
See what you think.
So I want one word description.
So I'm looking at these baguettes.
I'm seeing just fascinating opportunities here.
On guard.
What do you think?
Oh, my God.
Joe, I haven't had it in so long, and it's like candy to me.
And I got super moist, and it's yummy, and I miss it.
You guys like it back there?
Delicious.
You may have done your job.
Dr. Angon, my lightsaver.
He used a dead eye mind trick on you and it worked.
And I tell you, this is one of the biggest complaints that people that I'm close to make.
They just have to have a little bread.
Life is not worth living without it.
And I look at this and I got to agree.
This has been revolutionary.
I'm glad you enjoyed it.
Good advice.
When we come back, when we come back, the best bread may not be in the bread oil.
It may not be in the bread aisle at all, but in your supermarket's freezer section.
That's where I shop.
Find out what it is when we come back.
I went from being a doctor to a dealer, from treating patients to selling scripts for money to feed my own habits.
An exclusive interview with a doctor who's seen firsthand how quickly a healer can become a drug dealer.
All nuance.
That's coming up tomorrow.
We just declared peace after a long, hard-fought war with one of your favorite foods, bread.
You all can eat bread again.
Enjoy it.
But there's a new place to find better bread in your supermarket, and it is in the freezer case.
What do you got hidden in there?
Okay.
What you're going to find in the supermarket freezer case is this stuff.
Bread made from sprouted grains.
Sprouted grains.
Do you all know what sprouted grains are?
Not sure.
Not sure.
So what are sprouted grains anyway?
Take a look.
It's simple.
A grain like this wheat kernel, when dropped into water and allowed to sit for a day or two, begins to sprout.
Like this.
When grain is allowed to soak into water, enzymes are activated, which break down starch, which makes bread that's easier to digest.
Bakers at Bien Cui, one of the top bakeries in New York City, sometimes add sprouted grains directly into the dough.
Nutritionists love sprouted grain breads because they're rich in essential amino acids and B vitamins.
But honestly, I like sprouted grain breads because of the flavor and the texture.
I'm with Anthony.
It's the texture that I love.
Sprouted breads.
Why are they kept in the freezer?
Because this is some of the purest bread you're going to find.
There's no preservatives.
So if you kept them out of the freezer, they'd go steal quickly.
So they put them in the freezer.
And here's the thing.
Maybe you should too.
Because if you don't eat that much bread, maybe your kids aren't at home.
Just take a slice out as you need it, put it in the toaster.
That way you're not throwing out so much bread.
We do that in our house for all of our breads.
But sprout is a little different because it's so rich.
Give us some of the different options folks have because it's not just one type of bread.
Yeah, exactly.
So sometimes you go to the supermarket and you'll find sprouted loaf made from just wheat, but you're starting to see an awful lot of other grains.
You might see millet, barley, spelt.
You're even seeing sprouted legumes put into bread.
Now this is really interesting because we know how healthy legumes are, but also it makes bread a complete source of protein.
And there's another thing we're seeing more of is something called mana.
This is a bread that doesn't have yeast in it.
It's really thick.
Sometimes they put fruit in it.
Now to look at it and to taste it for the first time, it doesn't even look like bread.
It's like bread met Christmas cake or something.
But here's the thing: this has legions of followers.
People love this stuff.
So I think this is a good option for people to try.
In fact, I'm guessing you're a mana lover.
This is heaven, really.
It's like beer and bread together, a little butter.
In fact, most people have never had mana before.
This stuff is unbelievable.
If you do nothing else today, just go get a little bit of this mana out of the freezer section of your grocery store.
They're available everywhere and enjoy it.
It's more nutritious.
I think it tastes better.
What about price?
Is this thing at some astronomical point that people can't just afford it?
It's not astronomical.
It is a little bit more expensive, but you know, quality doesn't come for free.
But here's my advice: do what they do in the supermarket, like I said, and keep it in the freezer.
We throw out a lot of bread in this country.
If you, you know, if you're not throwing out that much bread, the price is actually coming down.
And it's bread, guys.
It's not that expensive.
Okay, Kathy and Lizzie are here from our bike club.
I'm going to bring some bread up for you guys.
Here, pass around the mana.
Who wants a little mana here?
Mana, here, pass that around here.
Here's some for you guys to share.
All right, so Bike Club was challenged to find ways beyond bread to use these sprouted grains, right?
So you can use anything you want, but it can't be a sandwich.
So let's go first.
Lizzie, you up?
Okay, so I made mana French toast.
I topped it with some berries and I drizzled honey on it.
Oh, mana French toast.
I mean, that is a brilliant idea.
Have you made this for your family yet?
Not made it last night.
We made it last night and it's delicious.
Are you guys related?
This is my daughter.
I thought so.
I wasn't going to say anything.
We have very beautiful jeans.
Thank you.
Thank you.
So what did you make, Kathy?
I made a turkey meatloaf and I made it using the sprout breadcrumbs.
Toasted them.
That's a really clever idea.
Delicious.
Who wins, mom or daughter?
I would say it's not about separating them, it's about dividing them.
Have this for your main course, have that for dessert.
What a politician you are.
I'm voting for Shash Port.
That's a good idea.
I'm in.
I love both of you.
Congratulations.
It's delicious.
Up next, brand new research suggests giving up gluten may be doing more harm than good.
Did you hear that, guys?
There's this huge business around sending you guys gluten-free food.
It may be doing you more harm than good.
We're going to find out why people say that when we come back.
Here we go.
Artificial sweeteners.
The yellow, the blue, the pink.
This might be making you gain weight.
The bitter truth.
Plus, 36 deaths have been linked to it.
It can be a life-saving intervention.
We investigate Kratom all nuise.
That's coming up on Wednesday.
So what exactly is gluten?
Gluten is a protein that is essential for the bread-making process.
When you add water to flour, gluten is formed.
Under a microscope, gluten looks like this: a network of fine strands that help with the elasticity of bread.
But can you actually see the gluten in dough?
Well, yes and no.
It's hidden, but I know an experiment that can show it to you.
Take a ball of dough.
The gluten is hidden by starch.
But if you put it under water and rinse and rinse and rinse it, you will rinse off all of the starch.
And eventually, you're left with this.
Almost pure gluten.
You see how elastic this is?
And that creates the stretchy texture of bread.
Now we know how the gluten gets into your bread.
Let's talk about why so many of you are taking it out of your diet.
So we're going to be asking this question.
Is it time? to end the war on gluten.
There's a brand new study out of Harvard in Columbia.
It says yes.
They found that unless you've got celiac disease, giving up gluten can do more harm than good.
Now Mark, you studied this project.
What do you think about their work?
Well, here's the thing.
We were told for a long time that gluten's a toxin that's associated with inflammation, really bad for our bodies, right?
Something you don't want to be putting in your body.
Well, as I don't need to tell you, the relationship of inflammation to heart disease is well known.
So these scientists did a study where they looked at thousands and thousands of Americans over 20 years, a period of 20 years, to see what is the relationship between gluten and heart disease.
And what they found is there's essentially no difference.
People who eat hardly any gluten don't seem to be any more protected from heart disease than the people who eat a lot of gluten.
So it's not happening.
And in fact, it might be worse than that because we know that whole grains are heart healthy.
So if you're cutting whole grains out because you're not eating gluten, it might actually be worse for your heart.
So what happened in America?
Why did everyone decide to cut gluten out all at once?
Well, I think there's a very legitimate reason, which is to say that people who have celiac disease absolutely should not eat gluten.
And that's important.
There are some people who feel that they're gluten intolerant, and there's some evidence that there may be non-celiac gluten intolerance.
It might actually be something else in bread.
This is a kind of a murky area we're still learning about.
But a lot of people were sold in this dream that gluten's toxic.
If you get it out of your diet, you're going to have more energy.
You're going to lose weight.
You're going to feel better.
They saw celebrities going gluten-free.
That's what we're really talking about here.
It just, it doesn't work, and there's no point in doing it.
So with all this confusion around gluten, I went to my go-to tester, Renatha, who's waiting for us.
She wants some answers.
She always wants answers.
Now, why are you considering going gluten-free?
Okay, so, you know, I mean, everyone's considering going gluten-free.
You know, gluten is in the supermarkets.
You see labels, gluten-free.
You go to a restaurant, you see on the menu, gluten-free.
Okay, it seems like it's easy access to it, right?
So anything that's easy access is for me, okay?
I need, you know, I want to be able to do things and be on, you know, do the diet or a weight loss program that's easily accessible.
So, you know, why not try it?
And if they make it all these products that are gluten-free, there must be a good reason.
Exactly.
So here's the thing.
I'm speaking anecdotally now, just from individuals that I've talked to, but some folks seem to have given up all the gluten for a while, and then when they start eating a little bread again, they now start to have problems.
Now, I don't know if that's because they were always having problems, never realized it, or there's something that changed with their gut and their bacteria and their ability to process it.
But gluten-free foods are primarily, I think, you be honest here or not.
Okay.
Given to people because they think it'll help them lose weight.
Right.
That is the thought behind it.
Is that a reasonable reason to eat gluten-free?
I don't think so.
I don't think there's any relationship between the two.
Now, what we do know is sometimes when people give up gluten, they do lose weight because they start to cut out all sorts of foods, a lot of processed carbs.
They're also more aware of what they're eating, so it can kind of be a reminder.
But here's the thing.
Industry has responded and we're seeing all these gluten-free foods, gluten-free crackers, gluten-free pasta, gluten-free cookies.
Well, these are refined carbs and it's easy to overdo it on that.
So, you know, we always want the silver bullet.
If I just do this one thing, everything's going to be easy.
It doesn't work that way.
In fact, he loves gluten so much that Mark Shasker that he actually has, this is a picture from his kitchen.
Gluten in the kitchen on his counter.
And this is the actual stuff.
Shut up!
Yeah, I've never actually held real gluten.
Go ahead, gluten.
You can buy gluten.
Wait a minute, you can buy gluten.
And it's not, and you're not buying it in an alley, like from somebody in a trench coat.
Yeah, I thought it was like in the product.
And like, but you can actually go and say, find gluten on the shelf.
I feed this to my children.
You're kidding.
Not directly.
Yes.
I like to bake.
And as we know, as we saw from the video, gluten is what makes bread elastic.
It's what traps those air bubbles.
If you like fluffy bread, you love gluten.
You know, you add that to your dough, and the bread rises.
You get more what they call oven springs.
So I use.
So wait a minute, gluten is a protein, so I liken it to meat.
I like, because meat is protein, right?
Well, I mean, there's other stuff in meat, but it's not dissimilar.
Your body breaks it down.
If you don't have celiac disease, you break it down into amino acids.
There's no reason to think it's bad for you.
Oh, wow.
Well, look at that.
There you have it, Arnatha.
All right.
Here's the bottom line, everybody.
If you gave up gluten for weight loss and replaced it with gluten-free bread and products, I think it's pointless.
That's not the goal here.
It is time to end your war on gluten.
We're all on the same page here.
We're on the same page.
Say little something to you.
Burr not a little bit.
Please check out Mark's fantastic book.
It's called The Dorito Effect.
You will love it.
We'll be right back.
Greek yogurt, it's the health food that you all rely on, but are you getting its maximum benefits?
We paired my med team with a renowned chef to create Greek yogurt smoothies to recharge your body.
What do you think about this constipation corrector?
What do you mean?
What are you saying?
it's gonna get you going today we have big news in greek yogurt It is the health food you rely on that you actually enjoy eating, but are you getting the maximum benefits from this protein food?
Well, we're about to show you how to unleash Greek yogurt's powerful potential with personalized smoothies that could recharge your brain, reboot your gut, and repair your body.
Your brain, your gut, your body all in one.
And these aren't the same old smoothie recipes you've seen before.
For the first time ever, we sent our medical unit to the Institute for Culinary Education to work directly with one of their lead chefs, James Brission.
Combining their knowledge of the human body with his culinary expertise, this dynamic trio set out to come up with delicious smoothie recipes that harness the power of Greek yogurt.
Our leading medical students would be in charge of keeping the smoothies healthy and nutrient-packed.
To build on the probiotics that's in Greek yogurt, we need to add some ingredients that can complement them.
Kind of like this piccama, which has prebiotics.
While Chef James kept an eye on texture and taste.
You guys have your health goals for these smoothies, but I got to make sure they taste good.
I'm all about that flavor.
I would love to throw some pineapple and a little bit of fresh ginger in that smoothie.
I think it's really going to kick it up.
I think this might be our winner.
I think so.
The result: brand new Greek yogurt smoothies that can reboot your body, your brain, and your gut.
James and the med team didn't just find one winner, they found three different smoothies to reboot, recharge, and repair your body.
The first up is a smoothie to get things to move-y, if you know what I mean.
Constipation.
It comes up and smoothies to actually help.
In fact, Shannon is bravely speaking out on this topic.
Please explain.
Dr. Oz, help.
I mean, I am constipated and I eat healthy, so I don't know if I am just combining my foods wrong or if it's something biological, but I'm feeling tired, I'm feeling sluggish, and I get migraines.
All from being constipated?
I notice a difference.
When I am constipated, I get a migraine.
Oh, I love this.
I'm sure it's true, but we connect things to our guts sometimes as individuals that doctors don't put together.
So that's where I can cure four things at once if I can help with this.
So, luckily, James and the med team came up with the Constipation Correction Smoothie.
Come on over.
This is actually going to help you reboot your gut.
I want James to explain the ingredients.
Just out of curiosity, is it a three times a week scenario, once a day, but not the right way?
You know, I have turned to things like Greek yogurt, so it's more like a two times a week or one time a week scenario, I'd say.
Okay.
James, take it away.
Yeah, so, you know, we've already got the probiotic yogurt, which is great, but we wanted to add some prebiotics.
So we've got the jicama and banana in there, which are really going to help.
Plus, the oats are adding a lot of fiber.
But then, you know, it's got to taste good, right?
I don't care how good it is for you.
If it doesn't taste good, you're not going to drink it.
You guys aren't going to drink it.
All right.
If it doesn't taste good, nobody wants it.
So we added fresh ginger and pineapple to that.
And here we're using cashew milk, but you can make it home with almond milk, any regular milk.
Really works well.
But I think it has a fantastic flavor, a nice kind of peppery zing from that ginger and a little bit of sweetness from the pineapple.
Really brings the whole thing together.
Describe the taste.
It's so tropical.
I mean, I feel like I'm having a peanut colada on the beach with you two gentlemen.
You could actually add a little something alfalfa to this.
It would be a pina colada.
I think so.
And I tell you, you can taste that little zinginess that you mentioned.
It's got an exotic flavor to it.
You know, you mentioned you take a little bit of yogurt.
Part of the problem is when just doctors or my med unit, as beautiful as they are, when we make stuff by ourselves, it tastes like mud.
Good for you, but good for you mud.
When you take a turn into this, it really works for you.
You can actually enjoy it.
You're going to get all those great benefits and enjoy drinking.
It's something you're going to want to make in the morning when you get up and get going.
Keep drinking.
I'm going to show you why this works.
So I'm going to explain probiotics and prebiotics and how they all work together.
So prebiotics could boost the power of probiotics in Greek yogurts, especially when you put them in a smoothie.
Now, you all know what Greek yogurt's about, right?
Fantastic source of probiotics.
That provides actual bacteria to your gut that can then help you break down food and get things moving, right?
That smoothie to movie, as we said.
But what we're adding are prebiotics.
And prebiotics are foods that have fiber in them, and that fiber in them, it actually feeds the probiotics, right?
The bacteria that are in your gut eat the prebiotics, they multiply, they prosper, they get happy, and they got the fiber that push things through.
So not only does it support your gut health, but also helps send you to the bathroom as much as you want to.
It deals with all the other problems go along with constipation.
Next up, we challenged our med team and the culinary team to work together, come up with a smoothie that jump-start the things you all tell me slows you down.
Your thyroid.
Take a look.
So for the thyroid smoothie, we want to be sure to include lots of iodine.
So that'll come from the Greek yogurt.
But then iron and magnesium are also really important.
So we really like avocados as well as some almonds.
That's like super savory.
I think flavor-wise, we really want to kind of punch that up, give it a little sweetness, make it a little fruity maybe.
Let's try some strawberries and vanilla almond milk.
Let's spun that up and see what happens.
So James has a thyroid tune-off smoothie that can help you fight fatigue.
I just was trying it.
I'll tell you, it's a little more fruitier than I expected because there's not any fruit in here that I know of, but it's got a little touch of cocoa in the backdrop.
It's sort of tickling your palate.
It does, and we love that cocoa flavor because it really kind of, you know, covers it.
This has got avocado in it also.
Avocado and cocoa are an incredible pairing.
And with the medical team, that worked well because we're getting good antioxidants from dark cocoa powder, plus really boosting the flavor.
So we're getting everybody happy with those ingredients.
I don't even taste the avocado.
It's hidden in there.
The camouflage, the chameleon addition.
That's it, right?
A blended avocado still tastes delicious.
Welcome back, the Greek yogurt smoothie that could recharge your brain to fight forgetfulness, increase your attention, and it'll boost your concentration.
You want to see this?
Did brain trauma on the field caused former football player Aaron Hernandez to commit murder and suicide?
True Crime Tuesday, all nuance.
That's coming up tomorrow.
We're back giving you the Greek yogurt smoothies to recharge you, reboot you, and repair your body from the inside out.
Now, the next thing we want for your Greek yogurt smoothie to do for you is repair your brain.
Greek yogurt supports brain health, and it could actually increase your concentration because of the fat content.
I'm going to show you why.
So, imagine this is your brain.
The little nerve cells are over here.
These are your memories, right?
These scrabble tiles.
All the words they spell are all the memories, the information that moves throughout your brain.
And those brain cells carry that vital information all the way down to make your memories, right?
When the tube is perfect, when it's insulated, the nerves carry that information unhindered.
But when the insulation, which is made mostly of fat, right, when it starts to get mucked up, you end up with problems.
Now, your brain has just enough to carry most of the information, but not all.
If you don't have enough fat, guess what?
Now, when you pour those words in there, they get lost, right?
Now, the memories are spilling all over the place, right?
And you begin to forget things.
You forget your car keys, you don't pick up all the groceries, your anniversary even worse.
Your memories, right, like tears in the rain, they disappear.
They've all been there.
So, I want you to get the right fats to build up those nerve cells and these pathways to keep all the tiles that make and spell your words in the right place.
That's the goal.
James has our brain-boosting smoothie that can help us support our focus and our concentration.
He's joined with Lola, who says that lack of concentration and focus, something that's occurring to you.
Yeah, I juggle several competing priorities, so I tend to sometimes forget some little details.
For instance, I was so focused on getting here today that I currently don't know where my phone is.
Ooh, devastating problem, as everyone can attest.
Absolutely.
I'm gonna help you find it by giving your memory and your focus back in shape.
So, give this smoothie a try.
Meanwhile, James, please describe what you've crafted as the piece de résistance.
So, we really wanted to focus on those good, healthy fats, like you mentioned.
So, we've got flax seeds and wheat germ in here, plus spinach.
And then, from the flavor perspective, we're going with green apple, which makes it really bright and fresh and crisp.
And a little bit of sweetness from orange juice helps kind of counteract some of the bitterness that can come out of that spinach.
Thoughts, Lola?
It's creamy and textured, like you would expect from a smoothie.
It's a little bit thicker than I normally go, but it has a crispiness to it, a bit zingy, and a touch of tart.
Tastes really good.
You can butt that up with a little extra ice to help thin it out.
It's gonna make it even better if you don't like that texture.
I mean, but the flavors there, I think, are really great.
So, net net, I know if I've made this, it would taste like chalk.
This is a far improvement.
Does this get your approval?
Absolutely, if it'll help me find my phone.
I'm sure it will.
You can find all the health benefits of my smoothies on Dr.Oz.com.
Coming up, we're investigating the spirulina smoothie trend.
You're all talking about this all over the web.
Is it the hype?
Is it real?
And what is it just hype?
Maybe.
We're going to find out, fad or fact.
Stick around.
Artificial sweeteners.
The yellow, the blue, the pink, this might be making you gain weight.
They may have a shocking effect on your metabolism.
The bitter truth, all nuise.
That's coming up on Wednesday.
We're back, and I'm with my go-to tester, Renata, because we're looking into one of the biggest smoothie trends out there, spirulina smoothies.
Now, the UN, even NASA, have touted its benefits, calling it food for the future.
And Spirulina smoothie recipes are everywhere.
I mean, everywhere online.
But how much of this is just hype?
Today we're going to separate fad from fact.
And here with my go-to tester, we're going to analyze it all together.
So, this is a trend, is that one that's appealing to you?
Yeah, so Pinterest, you know, it's all over Pinterest with the spirulina, okay?
They say it's supposed to help with detoxin, it's supposed to help with bloat, and it's supposed to help with your thyroid and immunity and all that.
Everybody's talking about it's all over Pinterest, but you know, I don't know, it's supposed to do all them.
Well, if you read it online, it's got to be true, right?
Right.
Got to be true.
Come on, let's get let's get to the deal of this.
Let's help people out.
We're going to separate it all out.
First of all, what is spirulina really?
You see all the pictures?
Let's actually analyze it.
It comes from a type of blue-green allergy.
That's what it actually looks like.
It's pretty cool.
It's dried, it's sold in powdered form.
It's used in smoothies, been around for centuries.
The Aztecs used to use this stuff.
Why?
It's got lots of vitamins, got some minerals, all nine essential amino acids, lots of cool things.
That's why the Aztecs are so smart.
The question is: does it really work for the things you just claimed it might work for?
Come on over.
Let's walk down here.
Let's break down each spirulina smoothie promise to figure out if it's fact or if it's fad.
First up, you mentioned thyroid.
Yeah.
Thyroid is sort of an interesting problem because your thyroid is important, generates your energy, allows you to burn off fat, all the important things we have in life.
But can it really help your thyroid?
Well, it turns out that it contains iodine, the spirulina does, and one tablespoon of that stuff, if you put it into your drink, will give you a little bit of iodine.
Like a really little bit, like so little that it can't matter.
Okay.
That kind of little bit.
So, from my perspective, I ain't gonna go too far.
It's a fad in terms of helping out your thyroid.
Okay, so I got bamboozled already.
All right, go ahead.
Bamboozled.
Okay.
Second, see if you're bamboozled here.
Is it good for bloating and detox?
You know, I really need to know that because I need stuff moving.
Okay.
All right.
So there was one small, and I went online small study showing that it actually helps with arsenic poisoning.
I don't know if you've been poisoned with arsenic recently.
No.
But as far as it goes, you know, with arsenic, it doesn't seem to do much else than anything else.
Pretty weak.
So, and the research is limited.
So I'm going to say it's a fad here, too.
Bamboozled, had.
Okay.
Had in fad.
Had in fad.
Now, what about this issue about the immune boosting?
It's an interesting issue here because when you talk about gene for immunity, you got a couple things you need.
You need, first of all, you want to support it by being anti-inflammatory and packed with antioxidants.
Is spirulina both those things?
Yeah, that's why the Aztecs were using it probably.
It works.
So I think theoretically, theoretically, it's probably fact for this.
Okay.
So you got bamboozled and had the fads, but you got a little fact means you're not sick here.
But the question is: can you make it so it tastes great?
So Supercharged this green monster smoothie, we've added another immune-boosting ingredient.
In fact, a couple of them.
Take a look.
Surinath and I have our immune-boosted spirulina smoothies right here.
Toast to you.
I just tasted it.
You got to go next.
Okay.
It tastes like grass.
Like the white part, the bottom of a piece of grass, freshly cut grass.
What do you think?
I taste a little cucumbery hinty grassy.
All right.
It tastes really healthy.
It does taste healthy.
I've tasted better things, but this has tasted good enough for me to enjoy it.
So this, you can find all the Greek yogurt smoothie recipes on Draz.com.
All right, Dr. Oz, guess what?
You know what?
I just want a toast to you, okay?
Because you're a book.
Food can taste it.
It's New York Times bestseller.
It is helping people.
God bless you.
We're not going to God bless.
Change your lives, honey.
Stay healthy.
We'll be right back, everybody.
Did brain trauma on the field cause former football player Aaron Hernandez to commit murder and suicide?
True Crime Tuesday, all nuance.
That's coming up tomorrow.
We have a whiplash from the coconut oil headlines that were everywhere.
First, they told you it was heaven sent.
Then, they told you it was deadly.
Hopefully, today we clarify that it sort of falls in between.
It reminded me of a hilarious video from Funny or Die that perfectly captures how health headlines drive us nuts.
Take a look.
I just love that husband suffering.
I want to thank my friends, Kelly Vruman, and Chuck Armstrong, Charlie Stockman from the comedy sketch group Charles for that humorous take.
You can watch the full video on our website, drive.com.