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Feb. 4, 2026 - Dr. Oz Podcast
42:42
Best Ground Beef for Burgers and Juicy Burger Hack That Works | Dr. Oz | S9 | Ep 99 | Full Episode
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Where Does Your Ground Beef Come From? 00:15:18
Do you know where your hamburger meat really comes from? Or what to buy at the grocery store?
We investigate the biggest questions you have about the most popular meat in America.
Ground beef.
Plus, there's a cell phone tower being built in our front yard.
They're smaller and they're also controversial.
Well, I think it's outrageous that we're going to be bathed in these 5G frequencies.
They come with health risks you're not even being told about, like cancer.
Coming up next, ready to save some lives today?
Yeah!
I love you, Dr. Lodge.
I love you.
I love a good burger.
I mean, I adore them.
Look at me there.
Have you ever seen me look so happy?
A smile on my face.
But do you know where your hamburger meat really comes from?
Or what to buy at the grocery store?
Today we investigate the biggest questions you have about the most popular meat in America.
Ground beef.
There's nothing like biting into a juicy burger.
Not only is it delicious, but it also gives you the most bang for your buck.
That's why it's one of your favorite meals.
But recent headlines surrounding hamburgers have got many of you nervous about your go-to meat.
That's why today we're investigating it all.
From allegations over foreign tainted beef in your grocery store to the best label to look for to ensure a quality meal for your family.
Plus, for the first time ever, we take you on the journey of your hamburger from farm all the way to your table.
You have questions.
And today, industry insiders are here with answers about the status of America's hamburger.
Our investigation starts with former professional cook and butcher.
She's a butcher that knows all about this stuff, Katie Kiefer, who has dedicated her career to criss-crossing the country, visiting processing centers, ranches, and interviewing industry insiders to give you a rare look into where your meat actually comes from.
Now, she's put all this into a controversial new book that everybody's talking about.
What's the matter with meat?
And just to be clear, as she turns the heat up on the industry, you actually don't have a beef with beef per se.
I am a card-carrying carnivore, Dr. Oz.
I absolutely love meat.
I always have.
It was one of my favorite meals as a child.
It remains something that's regularly on my menu.
But what did inspire me to write this book was the feeling that people don't really know a lot about where their meat is coming from or even what kinds of cuts they're using.
What part of the cow are we eating?
You know, we don't know those things.
So your staff has very thoughtfully prepared this handy chart.
I do this myself, by the way.
Oh, is that right?
What an artist you are.
I did not do any of this myself.
So most ground meat you see in the supermarkets has like ground chuck on it on the label.
It has ground round.
We've all seen that.
And maybe a bit of the sirloin.
So when you're done butchering the animal, about what percentage of all the meat on the animal becomes ground beef of one form or another?
It's probably going to be about 20 to 25 percent, but it can be even more if it's a lesser quality animal.
So everybody, the reason I want to go through this is so everyone can make better informed decisions and feel good about the burger you're buying.
So I'm just trying to focus on getting value for you.
So show us how the local butcher takes the meat, turns it into ground beef.
How do you turn a big piece?
What is that?
That's a piece of chuck.
Chuck.
So what chuck is a good cut of meat, I gather.
It's a great cut of meat.
And partly the success of this meat, it's really a muscle.
I mean, you have to think of it as muscle, is that it has fat content throughout.
It's not just a really lean piece.
And for making meat moist and tasty when you finish cooking it, you want a little bit of fat in it.
Okay, so how do you actually make it into ground beef?
Well, really, it's so simple.
You just crank this thing up, you stuff the little tube up, push it in there, jam it through with the plunger.
There you have it.
And out comes meat magic.
Really, it is meat magic.
This is representative of what your butcher could potentially do when you ask for ground beef, but it's not necessarily what happens in a processing center.
All right, so walk us through the actual processing of cows.
Sure.
How you grow the meat.
So the baby calf is born, and I'll walk you one back here.
There she is.
That's such a nice picture, too.
And is that typically how the calf is allowed to walk around?
Absolutely.
When a cow gives birth to her calf, she keeps the baby with her, so that the animal has access to its milk.
And then at about six months, it's ready to be sold into what's called the feeder-stalker phase or the feeder phase.
And this is the area where an animal that's six months old goes typically to about 13 months.
And it's all on pasture.
Obviously, if it's winter, there's silage and hay and stuff like that.
But this is where the biggest misconception around grass-fed comes from.
People think that animals go right from the calf right into the feedlot.
That's not what happens.
All cows spend some time on grass.
And then after the feeder stalker, well, then you have what's called the feedlot.
And the feedlot was developed for two reasons.
One, because they feed the animal instead of grass.
They give it a very highly nutritious mix of grains.
Corn, soy, sorghum goes in there, various kinds of oilseeds.
They beef up that feed with a lot of vitamins, probiotics, and other things that will help the animal maximize its potential.
All right, so let's go over to these headlines then that I keep reading about.
And there's three big ones that I want everyone to get clear on.
The first is the reality that beef prices appear to have come down.
Is that a good or a bad thing?
Well, for consumers, it's absolutely fabulous, right?
I mean, it means that we can eat as much meat as we want, basically.
It's a lot cheaper here than it is anywhere else in the world.
So what's the downside?
The downside is that the beef industry and really the meat industry in general has consolidated to the point that there are really only four major packers who are processing and distributing beef in the United States.
Well, processing, I should say.
Let me leave it at that.
They're processing.
That's National, it's Tyson, it's JBS, and it is, of course, Cargill.
So these are the four big players in the cattle industry.
And because it's so consolidated, farmers and ranchers are kind of obliged to take the price that they give them for the beef instead of being able to have a more competitive market where there's an auction and the prices can go up and up.
And that's obviously much better for the rancher or the farmer who's growing the cattle.
What about the issue of safety with regard to E. coli?
This is the 25th anniversary, everybody, that big fast food E. coli outbreak that changed everything.
It sure did.
It was a come to Jesus moment for the meat industry, let me tell you.
Yeah, this is a bad E. coli.
So how have things gotten safer since then?
Well, much safer.
I mean, the industry really stepped up to the plate.
And one of the biggest issues that they, or one of the biggest protocols that they changed was that they now use something they call test and hold.
So in the past, they would test the meat, but they wouldn't hold on to it until the test results came back.
Thus, if there was contaminated meat in some supply chain, they wouldn't know it until maybe somebody got sick.
And it's not that easy to trace meat once it goes out into the marketplace.
So now what they do is instead of just sending it out before those test results are in, they will hold on to it until they get their test results.
And then at that point, they know whether or not they can release this meat into the supply stream.
Okay, and the last thing, Brazil.
Big scandal there.
Yeah, that was.
And the U.S. government actually has banned meat imported from Brazil due to food safety concerns.
So I know there's arguments for labeling the origin of meat.
Yes.
Why aren't we doing that?
What are the arguments against it?
Well, we did implement country, it's called Country of Origin Labeling, or COOL, C-O-O-L.
And we were doing it, and it was actually the cattle producers, the ranchers, and farmers loved it because it allowed consumers to understand exactly where their meat was coming from, American farms and ranches.
But for various reasons, our trading partners in Canada and Mexico, who are part of the NAFTA agreement, didn't like that.
They felt that their meat would be that people would be prejudiced against buying that.
It might be.
And it's perfectly possible.
But and so Congress, well, the WTO found against the United States producer or industry, and so they, Congress shut down COOL.
And I thought that they caved in completely on this.
I was really disappointed.
I felt like the farmers and ranchers who work so hard and their standards are so high and it's so important to them to have people recognize their efforts and to have that sort of be swept away because you know industry doesn't like the inconvenience of the labeling or they don't want to have to keep the supply stream separate or something like that.
That just seemed wrong to me.
So for this segment, as always, we want to make sure we're fair.
So we asked some of the big-name food companies, the ones you just mentioned, to appear on the show before you and break down the wall between industry and consumers.
We got lots of no's.
People are sort of skittish, and I get that.
But the North American Meat Institute, who represents the companies that process about 95% of the red meat in this country, did answer our inquiries on a lot of these issues.
And on labeling, they said it is considered by the USDA to be more of a marketing issue than a food safety issue.
Yeah.
Well, we disagree on that one, but that's why you're not able to find out where your meat comes from.
Coming up, our investigation continues with beef industry insiders answering you, the consumer, about where your burger really comes from.
We're ending the war on pasta.
They eat a lot of pasta in Italy, and they have one of the lowest rates of obesity.
Indulge your trade.
The more pasta you ate, the thinner people got.
Oh, noise.
That's coming up on Monday.
Back bringing the Beef Industry Insiders to you.
Taking you through the food supply chain to show you how your hamburger starts on the farm and then ends up on your table.
And Nicole does the food shopping for her family of four.
How often do you feed your family ground beef?
Oh, anywhere between two to three times a week.
I have a big family of four, and it's very cheap, it's inexpensive, it's very versatile.
I can make meatloaf, hamburgers, and my kids' favorite is Taco Tuesday.
Yeah, it tastes good.
It's delicious.
So Nicole wrote into our food portal on OctoRaz.com asking for more information on ground beef.
I want to find out why it is important to you to know where your hamburger comes from.
Isn't it tasting good enough for you?
No, it's not because I have two kids at home.
So I want to know where it comes from.
You know, what are they eating?
If they're coming even from a happy place.
And because I have two girls at home, my biggest question is: are they being full, like pumped with antibiotics or hormones?
I don't want to give that to my kids.
All right, so I brought some experts here.
We're going to go right to the source.
We're going to get a chance right now to ask America's most burning beef questions directly to those who supply our meat.
We're going to start with Mel Coleman Jr., who is actually a rancher and VP for Nyman Ranch, which is a very well-respected ranch.
So I'll take it away.
The question that Nicole just asked, oh, I love the hat tip.
The hat tip.
Such a gentleman.
So you just asked a question about antibiotics and hormones.
Yes.
So I want to know, do you give your cattle antibiotics and hormones?
No, we never do.
Okay.
Antibiotics are to treat cattle that are sick.
That's what they're used for.
But a majority of antibiotics are used in livestock feeds to promote growth.
So we just said we'll never use them.
If an animal gets sick, we treat it, of course, but then what we do is we put it into the, we sell it in a different market.
Hormones.
Hormones are like steroids and athletes.
Cheating.
But what they do is cause the animal to retain moisture in the muscle.
Then when you cook it, there goes the water, there goes the flavor.
So at Nyman Ranch, we never ever use antibiotics or growth hormones.
So help Nicole and other consumers.
If you want to buy food, meat, that has no hormones, no antibiotics, what labels do you look for?
Of course, Nyman Ranch.
No.
He's only a cattle rancher on the service.
He's a marketing genius.
No, but seriously.
Labels at retail stores are governed by the USDA.
So read the fine print.
And if it says never ever, then you can trust that there's never ever been any antibiotics or growth hormones.
It literally says never ever.
There it is.
It's going to say never ever.
Or in some cases it'll say that antibiotics were never used from birth or growth hormones.
No antibiotics ever.
I see it.
Right.
But antibiotic free?
That's not a very sound label because if you go through the proper withdrawal times, then the meat is supposed to be free.
So look for a never-ever label.
One that will indicate to you that the animal from the time it's born has never had any antibiotics or growth hormones.
You mentioned you have two daughters, right?
You didn't want your daughters eating meat that wasn't raised properly.
You wanted them to have a good life.
Yeah.
A humane life.
Humane.
And not your kids, the cows.
The cows.
The cows.
I can be sure that the animals had a good life.
Well, first thing that we do is we have a network of small family farms and ranches, and we work with like-minded people, people that believe in the way that we do.
But how does she tell when she goes to the store you've done all those things?
Is there a label?
Well, the label on it would say, yes, the label on it, you'd look at the company's label.
Oh, it says right there, certified, humane, raised, and handled.
Well, that's the part that we do.
So it's those kinds of things that create trust in a brand.
And that's one of the things that we do at Nyman Ranch.
It's one of the things that we require of all 700 birth people.
So look for that label, certified, humane.
Thank you very much.
All right, next up, once the cattle is raised and harvested, it goes next to the meat purveyor who butchers the meat.
That's where a lot of the magic happens.
Mark Sarazin is joining us.
He's the president and CEO for Debraga, New York's butcher.
That's a national supplier.
No New York is in the name.
So take it away.
Your first question for the butcher.
Yes, I want to know from the time that you deliver it to the retailer, how long is it fresh?
How long can it be on the shelf?
And when I purchase and get it to my home, how long is it good in my refrigerator?
So this is kind of a broad question.
Generally, it depends on the packaging.
So if the meat is packaged correctly, you're going to get five to ten days of shelf life from distributor to retailer.
When you get it home a day, two days, I think at the end of the day, the consumer has to be the arbiter of the home and what she's going to feed her family, he's going to feed her family.
I think you have to use your judgment.
That's a broader question.
You're part of the meat industry.
What do you want to change?
What should we be doing in America to make our meat better?
I think we're already doing a lot of good things, Doctor.
I just think if we would continue to try to push the use of less drugs, we end up with a better tasting product.
You end up with, it's better for the land, it's better for our resources, it's just better for everyone in general.
Bread and Meat Industry Insights 00:02:50
So I'm a very firm believer in that, for sure.
Thank you very much.
Thank you very much, Nicole.
Let's go to the final stop along the journey, which is your grocery store.
So, Nicole, you went through this whole process.
So, I'm going to have you taste test a sample of what I'm going to show everybody right now.
So, you taste this, and then I'm going to come back to you and quiz you.
Sounds good, I can do it.
Thank you for all the questions, by the way.
Now, while Nicole's doing that, Dan Sousa is here for America's Test Kitchen.
And we're hearing the meat case of the supermarket, because this is ultimately what you've got to do.
You've got to look at it something that's ground up, make a decision, am I buying it?
So you say actually buy ground chuck.
That's right.
Yeah, so chuck is your best friend when it comes to burgers.
Burgers are a place where you really don't want to skimp on the fat.
So we recommend a ratio of 80% meat to 20% fat.
So if you're getting something leaner than that, it's not going to be that burger that you expect.
All right, so you made something for us.
Nicole's going to audit what you have made.
Yeah.
Oh, there are several bites missing.
I know.
There are several bites.
It's really good.
It's very flavorful.
It's juicy.
You can taste like the fat distribution.
Like it's not fatty, but it's, I don't know, I don't know how to explain it, like a lean.
Yep.
So you get a ton of that beefy flavor, but it's juicy, right?
And that's what fat does.
So in a burger, it's going to render and it's going to give the perception of juiciness, which is what we're after.
So would you like to know how to make a burger that tastes like a break?
Absolutely, yes.
I want the recipe.
We're going to get you more than the recipe.
When we come back, Dan is going to show all of you exactly how he made this burger.
I've never heard this technique before, but it's super simple.
Stay with us to learn the two-minute hack that guarantees the perfect burger every time.
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Two people who know the real Casey Anthony are here.
An exclusive with her former roommates.
What they say she was like at home.
Almoise.
That's coming up on Tuesday.
I'm joined now by Dan Sousa from America's Test Kitchen, who has a hamburger meat hack that guarantees perfect burgers every time.
Show us how it works.
All right, so at Cooks Illustrated, we hear a lot of people who want to cook their burger to well done for safety reasons.
If you try and do that without anything else in the mix, it's like jumping out of a plane without a parachute.
It's not going to turn out well.
You're going to end up with a really, really dry burger.
So we're stealing a technique that you see in meatballs and meatloaf and we're making a panad.
So you have milk, bread.
Yep, exactly.
So we've got milk, bread.
These are some seasonings, and then so we've got our meat.
But what we're going to do, the real key to it is this bread and milk mixture.
So you mix this together here, and you can add salt, pepper, whatever you like.
I'm just going to go basically with this panad here.
And so you're mixing it in, and what it's going to do is going to hold onto a lot of moisture.
So instead of having, you know, this really dry burger where all the moisture has kind of come out, it's going to stay in there.
Is that what it looks like?
Yeah, so that's what it looks like right there.
So I'm going to make a nice little patty here.
I've got my pan really hot.
I'm just going to add in a little bit of oil here.
Testing Radiation Impact 00:14:24
And you'll be so amazed at the difference here.
So if you're going to cook to medium rare, you don't need to do this.
If you're going to try and cook to say 160 degrees, you're going to have problems if you don't have to worry for that very reason.
I tell you, I would cook it more if I could taste it.
Yep.
Let's give that a shot.
See what you think.
Oh my gosh.
Not really good.
Actually, that's the best burger voice right there.
Yeah.
Thank you, Redma.
You're welcome.
I made a personal burger favorite of my wonderful idea.
Easy, expensive, easy, and cheap, and slow.
Yep, there you go.
I'm kidding.
Smash.
Right back.
Here you go.
Coming up next, we're investigating the cell phone towers going up in your neighborhood.
What you need to know.
That's next.
Walnung Island community is concerned about a new cell phone tower going up in their neighborhood without their permission.
The neighborhood's never had any say, and they particularly don't care what we have to say.
I'm told that the equipment is FCC compliant, but that doesn't bring me any comfort knowing that the safety regulations through the FCC are from 1996.
And communities all across the country are having the same conversations because they're afraid of the potential health risks that come from the cell tower radiation.
When the children that live here come down with rare diseases, do I call you too?
Yeah, we're just really, like, today we're going to focus on the construction issues, but I appreciate the question.
When the children come down with rare diseases, do I call you?
Don't you love that little line from the woman?
That's what communities are saying.
Who are you going to call when there's a problem?
That's an example of the conflicts that are happening right now in communities coast to coast where cell phone towers are dividing residents and industry officials, often leading to heated debates and even protests.
Today is part of our Feet to the Fire February.
We're taking on cell phone towers in your neighborhood.
And we're asking tough questions.
Do they come with health risks you're not even being told about, like cancer?
Today, we're unpacking the facts so you can decide something.
I'm going to get started.
First off, these new small cell towers aren't like the traditional big towers you're used to seeing.
They're much smaller.
See, they hide up there next to this light over a street.
They're smaller and they're also controversial because they're supporting a new technology called 5G.
Now you all heard 4G, right?
What your phones have oftentimes, or 3G?
So what is 5G anyway?
Your smartphone and other electronic devices use very specific frequencies on the radio frequency spectrum.
But the rise of smart technology and the ever-growing number of devices in each household has caused the frequencies to become increasingly overcrowded, resulting in slower service and more dropped connections.
This congestion, combined with our needs for faster internet speeds, has led carriers to expand into a new frequency that uses millimeter waves.
These waves don't travel as well.
So in order for them to work, internet providers need to set up many more towers to make sure you can binge watch, post, and surf on 5G without your screen freezing up.
But with more and more of these towers popping up, local communities are fighting back because they're worried about the health effects of our constant exposure to this new technology.
The United States is the first nation to approve this new technology.
So people say the wide-scale health risks of constant radiation exposure are untested and they want more research done before these small cell towers are installed.
Now I'm joined by residents from local communities who are outraged over these towers already being installed in their neighborhoods.
I'm going to start with Peter and Jody.
When did you guys first learn about these towers and what are your biggest concerns?
Well it was a Sunday morning.
We were actually celebrating my daughter's birthday so we were tired and resting in the morning and my husband came home from playing soccer and he walked in the door and said, there's a cell phone tower being built in our front yard.
In your front yard?
Right in our front yard right when we walk down the stairs there it is.
And Peter, what's your biggest concern with these towers?
I have lots of concerns.
Once you start to do the research into it you find out that there's been very limited research into any of the medical or any of the health aspects of it as well as the fact that the towers are unregulated under 150 feet and they're untested.
So let me bring in Desiree Jaworski.
You work for an advocacy group.
Correct.
You're obviously passionate about this.
It's called the Center for Safer Wireless and you're the director of that.
Correct.
So what are your concerns?
Well I think it's outrageous that we're going to be bathed in this 5G frequencies when there really hasn't been adequate testing in this country to make sure that we're not going to be impacted by it.
If you go and actually research these frequencies you will see that where they have tested them they've seen that it's impacted the human body.
And so here in Russia where they've done a lot of testing on this their doctors actually use these frequencies to treat diseases like heart disease and arthritis and they also find that it's a pain reliever.
So it's obviously being used in the body and so this is going to impact us.
Let me see a show of hands.
How many of you think you're well enough informed on 5G?
Not many.
There's a lot of confusion.
That's part of the reason I want to do the show today.
So we're joined now by a radiologist, Dr. Nicole Safire, and she's been reporting on this national story.
When people think of radiation, they think of this ionizing radiation, like gamma rays and X-rays, things that we know have harmful elements.
Explain all the waves that we're talking about here.
Exactly.
As you mentioned, you can break down our two main types of radiation into our ionizing radiation, which you see here in the red, to the non-ionizing radiation, which we see here in the green.
Now, the red is what we know with firm evidence.
It directly damages DNA.
It causes cancer.
That's why we try to limit exposure to UV from the sun.
That's why we try and decrease any unnecessary medical testing because that will cause cancer.
What we're talking about today is down on the green spectrum.
Visible light.
This is what we can actually see.
When you see this brown or this red blue, you're seeing in this spectrum.
It's a tiny little bit here.
Correct.
The other side of where we can see is infrared.
Correct.
So we're talking today about millimeter waves, which lie between microwaves and infrared radiation.
And this is what's called non-ionizing radiation, which we do know for certain does not work the same way.
It does not cause direct damage to DNA.
However, we do know with certainty that it does cause heat.
It causes thermal damage.
So in high doses, when it's specified on something, it can cause burns, it can cause eye damage.
We actually use it to treat some tumors, specifically some kidney cancers.
We will put this inside of the tumor to burn it from the inside out.
And so I'm clear, millimeter waves are 5G.
When we use a cell phone right now, where's that radiation?
Cell phone radiation is just a little bit down more, closer to the microwaves.
But it's very close area.
Very close area, but we are going up.
We are going up in energy for the 5G.
Towards this red area.
Correct.
All right, let's have a seat here, because the WHO has classified cell phone radiation as possibly carcinogenic in humans.
So how alarmed are you by having more and more waves in that greenish, seemingly safe area?
Well, whenever we classify something as possibly carcinogenic, that just means the jury's out.
We don't know.
Most of the research has to do with these high doses.
We don't have anything thus far on long-term chronic effects of these low-dose radiation, and that is where I'm concerned with.
So folks want to know about these 5G towers.
They're seemingly innocuous in their appearance.
They can sneak up in you.
You know, you just heard Joy say they're in her front yard.
So how concerned should we be?
Could they cause cancer?
So could they cause cancer, long-term effects?
We don't know.
We know that they're not going to cause cancer in the way that other things do.
We do know that chronic heat can increase metabolisms and that may make some changes.
These towers are not the traditional towers that you think of, the big towers going up.
They're something that they call cells.
They're smaller, but they have to be everywhere because millimeter waves can get stopped by a raindrop.
So they have to be everywhere for it to work.
It's concerning to me that we don't know more.
I would think we would because the whole world is sort of starting to shift to this.
And if we're going first, someone ought to try to figure it out.
So we reached out to the cell phone industry for a statement.
Here's what they had to say.
The FCC has determined that all wireless phones legally sold in the United States are safe.
Notably, the FCC's exposure levels for cell phones and antennas, including those using 5G millimeter wave frequencies, are even more conservative than standards adopted by leading international standards bodies.
I have the whole statement on doctorize.com.
I want you to read it because I want you to get informed.
So bottom line is for us.
These towers are going up in neighborhoods all over America.
This is where technology is headed.
We need the wireless bandwidth in order to do all the things we've gotten comfortable doing.
Should we be worried?
It depends on who you ask.
Everything to date shows us that millimeter waves are not going to cause cancer.
However, we don't have long-term studies.
We know that cancer incidence is on the rise, mainly from self-inflicted behaviors.
Is 5G the next one?
I don't think so.
However, we won't know that for decades to come.
Thank you for the great advice.
From the tower to your actual phone, we're taking the cell phone that you carry around in your pocket right now and bringing it to a lab for testing to see just how much radiation it really emits.
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I'm really uncomfortable.
I just want to cigarette.
On the scene with the coroner.
It is my goal to crack the case.
On the street with a private eye, tracking cheating spouses.
And going into the mind of a woman with 67 different personalities.
To bring up Jay Angel.
All next week on The Dr. Oz Show.
A head-turning new study from the National Toxicology Program found increases in brain and heart tumors in rats exposed to the same cell phone radiation waves that you're exposed to every day.
So the question is, how much of these waves are you getting from your phone?
I sent Dr. Butch Rosser inside a top lab to investigate.
Before every cell phone is sold, it has to be tested and meet stringent government standards for radiation exposure.
One of the few labs that does the testing, RF Exposure, is based in San Diego.
I was offered a rare opportunity to go behind closed doors to see just how it's done.
Hi, I'm Dr. Butcher Rosser.
The lab is run by Jay Moulton.
What we have here is we've got a robotic arm that we use that moves around this probe, and the probe is what actually does all the measurements.
And the probe will come around and go into a tub that is...
Oh, this is a tub?
This is a tub and it's in the form of the human head.
And that way you can do the left and the right side.
And then it measures the RF exposure or radiation exposure with this precise robotic arm of yours.
I got to get involved.
I'm getting out of this coat.
You got to let me just work with you today.
I'm your lab assistant today, okay?
Now, what we want you to do is to test two of the more popular phones.
We're going to go full contact to the ear.
We're going to move it away about an inch.
And then we're going to have it in the speaker or earpiece position like this.
Is that correct?
That's correct.
To do the test, we will attach the phones to this model of the human head at the spot where the ear would be located.
This model is the standard size mandated by the government for testing cell phones.
But as it turns out, only 3% of the population actually has a head this size.
That head is closer to my size head or maybe a little bit bigger.
What about women and children?
Is this test going to be applicable to the safety of women and children?
It hasn't been proven one way or another yet, but they are, you know, there has been talk and they've been looking at it.
To start the testing, we fill the mold with a substance designed to simulate human tissue.
So it represents the electrical properties of the human head so that we see how much of that energy will penetrate in through that tissue.
Next, the mechanical probe is inserted into the fluid.
Finally, Jay simulates making a phone call with the phone placed against the head while the mechanical probe moves through the mixture to measure the radiation emitted by the phone.
The radiation levels show up on a computer monitor.
Well, the yellow shows where the hottest point is on the phone.
Hottest here means the highest level of radiation being transmitted to the head.
I can't wait to see if there's a difference as you move the phone away from your head.
What our test confirmed, there is a difference, a big one.
If you look at the numbers there, the one inch, you're dropping 70 to 80 percent.
And then when you get further out, even at the three inch, it drops even further than that.
Translated, that means if your phone is against your head, you're exposed to your phone's maximum amount of radiation, 100%.
But moving your phone just one inch away from your head, you're exposed to only 15%, three inches away, and you're exposed to just 5%, almost no radiation.
In the end, the phones we tested both came in under federal guidelines.
They're both well below the FCC limit, but there's a lot of other variables that goes into how much radiation you're going to have.
This is fascinating.
We are joined again by radiologist and medical journalist Dr. Nicole Sapphire.
So a lot of the testing that Dr. Ross has showed us is done in big heads.
He's got a big head, by the way, in a good way.
But for women and especially for children, I didn't realize there wasn't a lot of work done.
And kids are especially at risk, I believe, because they're all getting phones now.
We never got phones when we were seven, eight, or eight, or ten years of age.
They all have them.
Very true, very true.
It's an entirely different world what we're living in right now.
And children having smaller heads and also their skulls are thinner, they would be more susceptible to the radiation exposure.
But the good news is, as a mother of three, I don't see kids doing this anymore like you and I do.
Rather, they're like this.
Using Corn Oil Creatively 00:07:17
And so in an era of texting and apps, they're not really on the phone that much.
It's a whole different issue with screen time in children, though.
Finally a benefit to texting.
That's right.
Exactly.
So the fact is it's hard to measure long-term effects in cell phones.
I hope you get that all now.
We just don't know.
It's not that they're bad.
We don't know.
So we don't want to scare you away.
I got a phone.
I'm going to keep using my phone.
I'm sure everybody else they call you, everyone's going to be using their phone still.
That's not the point.
But there are tips like holding it at least one inch away from your ear that are easy and simple to do.
They will minimize the radiation exposure.
Why not take advantage of those tips?
We'll be right back.
Many say she got away with murder.
Two people who know the real Casey Anthony are here.
An exclusive with her former roommates.
What they say she was like at home.
Always.
That's coming up on Tuesday.
Before you cook dinner tonight, I want you to add one key ingredient to your meal.
It's easy to find.
It is highly versatile, and it may help lower your cholesterol.
I'm talking about corn oil.
Corn oil contains plant sterols, which may help lower your cholesterol more than almonds, Brussels sprouts, spinach, all the foods that are good for you.
And I'm going to show you exactly how this works.
It's really important to get it.
Normally when we eat foods with cholesterol, like this, right, our body absorbs the bad cholesterol from our intestines.
It sort of flows through the intestines and goes into the body, right?
That's actually what's supposed to happen.
But when you add plant sterols into your diet, it's a little different because look, plant sterols look very similar to cholesterol.
I put them in different colors here, but they look so similar that the body actually sometimes confuses them.
That's actually a good thing because you can get some heart-healthy benefits.
Because those plant sterols, they go into the intestine and sure, they get absorbed through they're supposed to, but they also begin to block the ways that cholesterol gets into your body.
And they may compete with the cholesterol.
And by competing with the cholesterol, no longer is it able to willingly run into your body.
Yeah, of course, some will get in there.
That's not the problem.
But you'll make an impact on how many get in there, which is your goal.
But the benefits don't end here with some of the health ideas that I'm so happy about.
There are a lot of reasons why chefs love using corn oil.
The corn oil is highly versatile.
It has a high smoke point.
This is really important.
It means it can handle being cooked over more heat.
And it has a neutral taste.
So it's a free canvas for you to make what you desire.
Now, here to tell us more is chef, author, and TV host Kelsey Nixon, who's here on behalf of my trusted sponsorship partner, Mozzola.
But you're a chef.
I am.
So why do you like to cook with corn oil?
Well, you know, as a chef, first and foremost, it's so important to make flavorful and delicious dishes.
But when I'm cooking, it's just as important to me to cook with simple, high-quality ingredients that have health benefits.
And that's why I've partnered with Mozola today.
You know, cooking with corn oil is a great way to get heart-healthy ingredient into everyday cooking.
And as you know, Dr. Oz, maintaining good cholesterol levels is so important for our heart health.
And by reducing just 1% of those LDL cholesterol levels, we reduce our risk for heart disease by 2% to 3%, which is pretty important.
Oh, it all matters.
Especially when you can get away with it by making foods that you love.
So what do you enjoy making with Mozilla corn oil?
Well, what's great about Mozilla corn oil is that whether I'm grilling or sauteing or baking, you can use it for so many different varieties of cooking.
Like I've done here with this grilled Greek chicken dish, which is absolutely delicious.
Now what I love most about this is I used the corn oil to make a marinade, and I was also able to use that marinade as a salad dressing.
Because the flavor of corn oil is so neutral, it really takes on all the flavors in the marinade, and they really pop through.
So I can use it as a marinade.
I can make it extra, put it in my refrigerator, and use it as a salad dressing as well.
Actually, the salad feels alive because I don't taste anything else but the salad.
You really do.
It's a great way to showcase those ingredients.
All right, what are you going to make for us here?
By the way, my favorite vegetable of all is college food.
Me too.
Tell me about it.
So this pairs really nice with our chicken.
This is a sesame soy cauliflower dish.
And what I've done is I'm going to saute it with corn oil because of that high smoke point.
It's perfect for high temperature cooking with a little bit of soy sauce, saute it together, pop it out of the skillet, garnish with a little scallion, and that's it.
And how much would you normally add?
Give me an idea.
So I would go about two tablespoons.
And what's so great is you can heat that up so hot and it's really not going to adversely affect the flavor of the food.
Whereas some oils might give you a bitter taste.
You don't mind?
I'll be the judge of that.
Oh man, I'm going in for it too, Dr. Oz.
It's too yummy.
It's cool.
It's not heavy.
And you taste the actual food.
Right.
It doesn't feel in any way adulterated.
Nope, not at all.
It's a really great, versatile ingredient.
So if you're a pro, you can make this work.
But I'm going to ask people to channel their inner chef because you all have a little bit in you.
And I've asked two viewers to use the new recipes that they've got with Missoula corn oil.
First up, it's Kate, who thinks she can make a better dish than you can.
She's competing.
All right, look at on.
So what's your make for us?
Today I made my famous carrot cake cupcakes.
Here's probably how you make them.
So I like to add a little bit of cinnamon and nutmeg for that like kind of spicy kick.
But what I loved about the Mozilla corn oil is that it kept them moist.
Even a couple days later, they tasted like they were still freshly baked.
Is it equally good for baking because of the high burn point?
It's just good for baking because it can do so many things.
And if you're using another oil flavor, it's going to affect the taste of those baked goods.
But you're a good chef.
You're very good at the inner chef.
Congratulations.
I'm taking it to the next table.
Did it compare favorably to other baking endeavors you've had?
Yes, but you know what I liked, again, talking about the neutrality of the taste, it didn't really affect the taste at all.
So I love it that it still kind of maintains my flavor.
Good for you.
All right, next up, Tina's made some bean cakes, which she did on purpose to show off to me.
She knows I love these things.
She used Mozilla corn oil to do it.
So again, I'd love to know how it worked for you and how it compared to previous efforts on this endeavor.
Well, like Kate said, it didn't change the flavor at all of the ingredients.
This has tomatoes, pureed white beans, shallots, garlic.
Sauteed them in a little bit of the Mozilla oil.
And it's just a light, refreshing dish.
I put it over spinach or arugula.
Does your family like this?
They do.
My son, mostly.
My daughter's a little picky, but my son.
It's an excellent chef.
They actually taste meaty even though I know what they're doing.
That's what I love about them.
I love them.
Go ahead.
No, I was going to say, I love them during summer too because they remind me of my favorite soup in a little patty.
That's right.
Soup and a patty.
Yeah, it's like soup and a patty.
You could call this chameleon oil.
Chameleon oil, yes.
By the way, all these recipes are on Dr.Oz.com, but what about the audience?
They feel sort of left out, don't you think?
I do think they might feel a little left out.
You all want to chat with inner chefs?
All right, well, you're all going to be able to, because thanks to my partner, Missola and the entire studio audience, we're going home with a bottle of Missoula corn oil.
Be right back.
We're ending the war on pasta.
How you can finally indulge in pasta.
Guild free.
All new odds.
That's coming up on Monday.
Indulging in Pasta 00:02:50
Earlier in the show, we were talking about cell phone towers.
It got me thinking.
We carry around our smartphones with us every day.
So you would think by now we'd know every little thing about it.
But it turns out the iPhone has tons of hidden features that can make our lives easier if we just know where to look.
So I turned to tech savvy millennials.
And I found Dean Dimitric, who's one of my favorite people.
And he's here to show us the hidden features every iPhone user needs to know.
Did I say it right for you, Mom?
Dimitri, but it was okay.
You were very close.
What did I say?
We're very close.
It wasn't that.
I don't know.
Oh, please.
It was not that.
I think it was Dimitri.
Yeah, not Demet, Dimitrik.
It's okay.
Don't worry about it.
Don't worry about it.
Let's go.
This is when I get back.
Let's get to the phone.
So the first feature that's really cool, everyone uses video.
Everyone loves the technology of the video.
The camera is great.
Did you actually know that you can take a photo while you're recording video?
There is a button where you can take a photo while you're recording video.
People my age, who knew that?
No, you're too young.
It was like three people.
No, they're all the millennials.
One lady there.
Maybe she's mine.
Maybe.
Who knows?
All right, ready?
So I'm going to show you.
You take the video.
Here we go.
So make a funny face.
And now there's this button right here.
You see I'm clicking.
That was a really good one.
That was perfect.
And what you'll see, look, so you get your video.
That's right there.
And I also got the funny photo of you making the fun.
So you push the button, you can get a photo.
Oh, I like the video.
It's great.
I liked it.
Yeah.
You know, I always have the dilemma.
Do I video or do I take photos?
I get chastised by a family no matter which I do because it's the wrong answer.
Right, you never know.
No, I can do both.
You can do both.
No decision.
You just do both.
You're done.
Perfect.
Next, you got a hack for help for texting, which is a problem for a lot of us with big fingers because we can't get all those letters in.
Right.
So everyone really doesn't like autocorrect.
It messes up words all the time, but you can actually use it to your advantage.
So what you're going to do is you're going to go to settings.
You're going to go to general.
You're going to go to keyboard.
And in here, you see where it says text replacement?
You can actually put in like a cheat word basically.
So you can type in one or two letters and it can give you an entire sentence.
So you don't have to type the entire phone.
So something you commonly write to me is, I am late.
I am late, right?
So let's do I am.
I am late.
Sorry.
I am late.
I am so sorry.
Then make that Oz is a shortcut.
And then the shortcut will be Oz.
So when I type Oz now, it'll give you the sentence you want.
I am late.
So save.
Okay.
Here we go.
Text me something.
I usually don't say sorry, but that's okay.
Here we go.
All right.
We're going to go to the tag.
We're going to type in Oz.
Hold on, make sure it's not capitalized because our shortcut.
Boom.
Oh.
I am late.
I'm so sorry.
Perfect.
Right there.
And I would send it to you.
Don't you love that?
It's perfect.
So whatever you want to type, you type in the whatever shortcut you want.
You make it two letters or something.
You get a whole sentence.
E Dimitric.
Thank you very much.
Thank you very much.
So cool, those folks who are there.
Take advantage of the features shared with your friends.
You can show off.
They're going to really respect you now.
Remember, happy and healthy.
It starts at home.
Woo!
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