Dr. Oz Podcast - Fast Food Pizza Exposed. Healthier Orders & 10 Day Belly Plan | Dr. Oz | S9 | Ep 163 | Full Episode
Aired: 2026-02-09
Duration: 42:41


=== Fast Food Pizza Revealed (14:21) ===

[00:00:01]  You love pizza, it's my favorite guilty pleasure.
[00:00:04]  We investigate fast food pizza from America's biggest pizza chains.
[00:00:08]  It's 50% saturated fat, which has been linked to heart disease and kidney disease.
[00:00:13]  Some of these ingredients are actually illegal in other countries.
[00:00:16]  Plus, 10-day belly slim down.
[00:00:19]  Here's how easy this is.
[00:00:20]  It's a rapid blend that will flatten and de-bloat your midsection, but there's a secret you have.
[00:00:24]  Secret weapon.
[00:00:25]  Coming up next, are you ready to say some lives today?
[00:00:34]  Yeah!
[00:00:39]  I love you, Dr. Lodge.
[00:00:49]  Pizza, it's everybody's favorite food.
[00:00:53]  I love the smell.
[00:00:54]  But over the years, pizza's gotten cheaper, faster, and even more accessible.
[00:00:59]  Now, check this out.
[00:01:00]  It's an ad that says, buy one pizza and get two free.
[00:01:03]  Not one, get two free.
[00:01:05]  I mean, it's so easy to order too.
[00:01:06]  You just ask Alexa, and a pizza arrives at your door.
[00:01:11]  And check this out.
[00:01:12]  You can even order pizza right from the new smart sneakers they're making.
[00:01:15]  You just push a button on your show and there it is.
[00:01:19]  The pizza arrives at your door.
[00:01:21]  But have we traded in the health of pizza for a faster, cheaper pie?
[00:01:26]  There we investigate fast food pizza from America's biggest pizza chains.
[00:01:30]  And I brought in the big guns.
[00:01:31]  Larry Olmsted is here, author of Real Food Fake Food.
[00:01:34]  It just came out in paperback.
[00:01:36]  So Larry, how are we making this wonderful food so inexpensive and so fast?
[00:01:42]  Well, cheap is right.
[00:01:43]  I mean, you see these commercials, two pizzas for $5.99, right?
[00:01:47]  And Dr. Oz, I mean, how can you make it that cheap?
[00:01:49]  There's only one way, which is to start with extremely low-quality ingredients.
[00:01:54]  But it might be expensive for our health.
[00:01:56]  So it looks so beautiful on the outside, but let's deconstruct pizza.
[00:01:59]  We'll start with the crust, the part that so many of us adore.
[00:02:02]  And show me, if you have a high-quality crust, what should be in the pizza?
[00:02:06]  Sure, it's really simple.
[00:02:08]  If I was making pizza, there's really just three key ingredients, which are water, flour, and yeast.
[00:02:14]  And then sometimes we use some extra virgin olive oil and salt for flavor, and you'll have a wonderful pizza.
[00:02:19]  Unfortunately, in your investigation, you looked into what we actually usually get when we order one of these fast pizzas.
[00:02:24]  Now, these fast food pizza chains, you know, they're making some changes, and we're going to talk about that in a second.
[00:02:29]  But generally speaking, what's in their pizza dough?
[00:02:31]  It's really mind-boggling when you take a look.
[00:02:34]  As you can see, there's a lot more than the three ingredients you need to make pizza right here.
[00:02:39]  And some of these are particularly disturbing to me, like palm oil.
[00:02:43]  It's 50% saturated fat, which, as you know, has been linked to heart disease and kidney disease.
[00:02:49]  And then there's this whole category people don't really know about, which is called dough conditioners.
[00:02:54]  For example, this L-cysteine, it's a cysteine.
[00:02:57]  It's a non-essential, synthetic amino acid, widely used in commercial baking to improve flavor and commonly derived from duck feathers.
[00:03:06]  Duck feathers?
[00:03:07]  Duck feathers?
[00:03:07]  Not something I expect in my pizza.
[00:03:09]  I mean, talk about your stuffed crust.
[00:03:11]  Stuff cost terrible.
[00:03:12]  It's a bunster.
[00:03:14]  I gotta say, I looked into all these ingredients, and I'm not worried about the junk that you see in front of you because it's not dangerous.
[00:03:20]  But you got a combination instead of salt, fat, and sugar, which makes it really easy to overeat those tasty slices.
[00:03:25]  You're not getting much nutrient for it.
[00:03:27]  But you have a trick that you say we can use to hack this process.
[00:03:30]  How do we get the right kind of dough for the pizzas that we adore?
[00:03:33]  And you've talked about it in your book, Real Food, Fake Food.
[00:03:35]  You know, I mean, what I recommend, and not just for pizza, but for most foods, is make it yourself.
[00:03:40]  A lot of supermarkets sell fresh dough that you can just buy, take home, spread, then you control the toppings, real cheese, real vegetables, whatever you want.
[00:03:48]  And when you make that pizza, you just spread it out, top it, cook it.
[00:03:51]  It'll be faster than using Alexa.
[00:03:52]  I wish you could all feel you can feel this.
[00:03:55]  You just appreciate the sensuality of this because you can do it with everybody in the family.
[00:03:58]  All right.
[00:03:58]  Now, that's the crust.
[00:04:00]  Let's talk about the cheese.
[00:04:01]  This is another area we fall short sometimes.
[00:04:03]  What is the problem with the cheese on pizza?
[00:04:05]  Well, there's a couple of problems.
[00:04:06]  I mean, this is this, you know, kind of good-looking mound of fresh-grated cheese that you see in the commercials, but they're getting it frozen.
[00:04:13]  It doesn't really look like this.
[00:04:14]  And that's, to me, not the big problem.
[00:04:16]  The bigger problem is what might be lurking inside this.
[00:04:19]  So if we take a look at this pile of cheese here, I'll spread it out.
[00:04:23]  This is cellulose.
[00:04:25]  It's ground fiber made from plant products.
[00:04:28]  It's gotten a really bad rap in the media with cheesemakers.
[00:04:32]  It's been referred to as sawdust and wood pulp.
[00:04:34]  And just to be clear, you're not going to see this like this in your pizza.
[00:04:37]  This is, you know, for illustration.
[00:04:39]  And the FDA has approved this product for use.
[00:04:42]  It's supposed to be an anti-clumping agent to keep the cheese from solidifying it, but the cheesemakers have been shown to use two, three, four times as much as they need.
[00:04:49]  Plus, it keeps the cheese from melting as well.
[00:04:53]  And while it's, you know, not going to kill you, I'd rather not eat it.
[00:04:57]  Of all these things, I'm not worried about the danger to your health specifically directly from these things.
[00:05:01]  I've worried about changing the natural mozzarella cheese, which is not supposed to have that many additives.
[00:05:05]  How do you tell if the cheese that you have is the right kind of cheese?
[00:05:08]  When you're eating that beautiful pizza, you just have to bite into it.
[00:05:10]  How do you know if you got the good cheese or the bad cheese?
[00:05:13]  You know, I mean, cheese is really straightforward.
[00:05:16]  It's milk, rennet, salt, maybe enzymes.
[00:05:19]  If you see cellulose, if you see preservatives, if you see laboratory words that you can't even pronounce, put that cheese back.
[00:05:26]  It's one of these cases where less is more, and it's just a classic example.
[00:05:30]  Simple equals superior when it comes to cheese.
[00:05:32]  All right, so we got the crust, we got the cheese.
[00:05:34]  Now it's time for the toppings.
[00:05:35]  And we have a special delivery from a guest.
[00:05:38]  Who is it?
[00:05:38]  Come on out!
[00:05:39]  Rocco Dispirito!
[00:05:47]  Dr. Oz, I brought a pizza.
[00:05:49]  I love the way you toppled through that door.
[00:05:51]  What's going on, guys?
[00:05:53]  So, you love pizza.
[00:05:54]  I love pizza.
[00:05:56]  It's my favorite go-to guilty pleasure.
[00:05:57]  So you just heard us talking with Larry a little bit about the problem with pizza in America.
[00:06:01]  What's the problem with fast pizza?
[00:06:02]  It's so painful to listen to all this, the truth about pizza.
[00:06:04]  The problem with pizza is they've taken a wonderful Italian dish that I grew up on that my mom made for me two, three times a week and turned it into really commercial garbage.
[00:06:13]  All right, so what kind of pizzas did you bring in?
[00:06:15]  This is a plain pizza.
[00:06:17]  You know, typically people want toppings on their pizza.
[00:06:19]  Should we ask the audience what they'd like?
[00:06:21]  Yeah, what do you guys want?
[00:06:21]  All right, audience.
[00:06:23]  Toppings?
[00:06:24]  Wait a minute.
[00:06:26]  Bacon, pepperoni, sausage.
[00:06:30]  What did you say, sausage and peppers?
[00:06:32]  Basically, everyone loves a meat lover's pizza.
[00:06:34]  All right, so let's get people into it.
[00:06:35]  You want meat lovers?
[00:06:37]  Let's show them what's in there.
[00:06:38]  Here we are.
[00:06:38]  I got all the ingredients here.
[00:06:40]  Here we are.
[00:06:41]  Have a little look-see.
[00:06:43]  Stay in.
[00:06:44]  Woo!
[00:06:45]  What do you got, guys?
[00:06:49]  So we've got noses.
[00:06:50]  Yes, this is the snout.
[00:06:52]  This is a pig.
[00:06:52]  This is the hoof of a pig.
[00:06:54]  This is actually a pig's foot.
[00:06:56]  This is unknown pieces of meat that are used as solo.
[00:06:59]  This is chicken filler.
[00:07:01]  This is skin and or other unknown face parts.
[00:07:05]  Other herbs and coloring.
[00:07:06]  Lots of artificial colors, lots of nitrates, nitrites.
[00:07:11]  This is basically the processed meat they're talking about when they talk about how processed meat can give you cancer.
[00:07:17]  This is the one.
[00:07:18]  This is the stuff they're talking about.
[00:07:19]  Now, again, I'm not accusing the toppings of pizza of causing major health issues, but when you order the meaty toppings, you're getting more of this than you think.
[00:07:27]  So I gotta say, in fairness to the big chains that are out there, they have heard you complain, because we have talked about this before.
[00:07:34]  And so they're actually changing up what they're doing.
[00:07:36]  Some good news here.
[00:07:37]  Yes, so there are definitely chains out there who are trying to be more responsible.
[00:07:40]  In fact, one very large chain has decided to not use these types of fillers and lower quality meats.
[00:07:47]  And they're spending an extra $100 million a year on ingredients to improve the quality of the meats.
[00:07:52]  It's still cured meat, but that's good news to me.
[00:07:55]  So here's the deal, guys.
[00:07:55]  There's a whole trend now in whole wheat and veggie pizzas with fast food companies.
[00:08:00]  Yes.
[00:08:00]  And they're doing it because of you, because you kept up the pressure.
[00:08:03]  You're voting with your pocketbook three times a day.
[00:08:05]  And I know you're all wondering, what are the best hoppies?
[00:08:08]  Now that I actually having people listen to me and I can go to places and get the right stuff, where should I be ordering?
[00:08:13]  So I challenged Renata, who you all love, to work with my med team to order the healthiest pizza.
[00:08:18]  There she is with the delivery.
[00:08:19]  Come on out, Renata.
[00:08:20]  We're going to get the healthiest fast food pizza order.
[00:08:24]  Delivery!
[00:08:25]  Oh, waltzing it out!
[00:08:28]  She's showing it to us.
[00:08:30]  First of all, were you intimidated by the challenge?
[00:08:32]  No, you know, I get stuff done for you, okay?
[00:08:35]  Oh, she's intimidated by nothing else.
[00:08:38]  Let me tell you that.
[00:08:39]  So you got all these medical students running around.
[00:08:40]  They eat pizza as they study for their exams and get through school.
[00:08:44]  They need to know this as well.
[00:08:45]  So they actually did some homework with you.
[00:08:46]  What you guys find?
[00:08:47]  The best hoppies are.
[00:08:48]  Okay, the best hopping is.
[00:08:52]  Okay, double cut.
[00:08:54]  Thin crust, no meat, triple veggies, okay, and a lot of mushrooms for meatiness.
[00:09:00]  Okay, so this is the best, healthiest pizza that you can get.
[00:09:04]  Let's talk about this for one second.
[00:09:05]  The double cut makes a difference because you're going to eat a slice.
[00:09:08]  A big slice.
[00:09:08]  If I cut it in the corners, you'll get the whole quarter up, right?
[00:09:10]  Look at the size of that slice.
[00:09:11]  That's double cut.
[00:09:12]  That's half the size it would normally be.
[00:09:14]  Is this chef approved, Rocco?
[00:09:15]  This is definitely chef approved and a health expert approved.
[00:09:20]  If you're going to go for pizza, get something like this.
[00:09:22]  Renata, thank you.
[00:09:23]  Here, go, Logo.
[00:09:24]  Nice to have Rocco.
[00:09:26]  There I say, well, thanks.
[00:09:27]  Did you ever wonder how the fittest people eat pizza and still stay safe?
[00:09:30]  You ever think about that, though?
[00:09:32]  I think about that all the time.
[00:09:33]  So we are asking fitness trainers, and there's a controversial nutritionist who says pizza can be a health food.
[00:09:38]  You'll see why as you go to my break, a very own pizza review with barstoolsports.com that I just did.
[00:09:45]  Check it out.
[00:09:47]  All right, Frankie, here we go.
[00:09:48]  We are at Francesca's Pizzeria.
[00:09:52]  Special guest, Dr. Oz.
[00:09:53]  I've never seen you, Frankie, so rattled to the point that you told me your entire diet growing up was based on what he said to eat.
[00:10:01]  Your mom would just say because Dr. Roz said I had to eat it.
[00:10:05]  I'm sure your mom never told you to have this.
[00:10:07]  The crust is thin.
[00:10:09]  It's crunchy.
[00:10:11]  It holds a feeling to it.
[00:10:14]  The cheese could be a little smoother in my mouth.
[00:10:17]  I don't even know what that means.
[00:10:19]  Just pretend.
[00:10:21]  All right, Dr. Roz does it.
[00:10:22]  I believe it.
[00:10:25]  What could possess a 16-year-old high school cheerleader to hire a hitman to kill her father?
[00:10:32]  I felt like I had no way out.
[00:10:35]  Next Oz.
[00:10:37]  That's coming up tomorrow.
[00:10:40]  It all started in southern Italy, where the roots of pizza stretch back centuries.
[00:10:45]  Thin crusts with toppings like fresh cheese, red tomatoes, and garlic.
[00:10:50]  So where did pizza go wrong?
[00:10:52]  In the 1950s and 60s, pizza went mainstream when it was mass-produced by fast food chains.
[00:10:57]  The focus?
[00:10:58]  Low price and quantity.
[00:11:00]  And what people don't know is a lot of that mass-produced pizza is loaded with synthetic flavors, preservatives, and colorings.
[00:11:07]  Some new restaurants are returning to pizza's roots, and I came here to Brooklyn to visit one of my favorites, Roberta's.
[00:11:14]  Anthony made me a pizza with teleggio cheese, chili, garlic, and more kale than you'd put on a salad.
[00:11:20]  Oh my god, awesome.
[00:11:21]  That is incredible.
[00:11:23]  All right, so can pizza be a health food?
[00:11:25]  We're tapping those in the know to find out how they stay physically hot while still eating hot pizza.
[00:11:30]  First up, how fitness trainers eat their slice.
[00:11:34]  There's nothing not to love about the supreme combo of dough, sauce, herbs, and cheese we call pizza.
[00:11:42]  But can it be good for you?
[00:11:43]  Absolutely.
[00:11:47]  Absolutely.
[00:11:48]  Hell yes.
[00:11:49]  We asked five personal traders, all Italian, to tell us how they stay fit while eating this Italian export.
[00:11:56]  I mean, what kind of a telling would I be if I didn't like it the pizza, right?
[00:11:59]  But it has to be gluten-free.
[00:12:01]  A paleo pizza topped with heart healthy, omega-3-rich seafood, and passion bacon?
[00:12:05]  Hell yeah.
[00:12:08]  Personal trader Logan says the healthiest way to eat pizza, right after a workout.
[00:12:14]  We need our carbs, our fats, and our proteins.
[00:12:16]  The way we're gonna get that, boom, a pie.
[00:12:19]  My go-to pie is pepperoni, sausage, and then half clam.
[00:12:23]  Love it.
[00:12:24]  And finally, we met up with personal traders Joe and Steve at New York Pizza Suprema to get a slice of their pizza advice.
[00:12:33]  You want to load that slice up with as many vegetables as possible so you leave feeling energized and full of fibrous vegetables.
[00:12:40]  Pizza can absolutely be a part of a healthy lifestyle.
[00:12:43]  Use it as your chite or as I call them an earned day.
[00:12:45]  When you work hard during the week in the gym, you earn that pizza.
[00:12:51]  You gotta love an earned day.
[00:12:52]  Well, nutritionist Chelsea Amert agrees with those fitness folks.
[00:12:55]  She caused a stir recently in which she posted a blog saying pizza, listen carefully, may be healthier than breakfast cereal.
[00:13:02]  She's here with us today to explain why she thinks pizza is a health food compared to a lot of things we think are good for us.
[00:13:08]  Yeah, so pizza actually can be a nutritionally balanced meal.
[00:13:13]  And compared to a bowl of sugary breakfast cereal, which is usually low in protein and high in added sugar, the pizza will keep you full throughout the morning without that sugar crash.
[00:13:22]  And in fairness, you don't just go out there and get fast food pizza.
[00:13:25]  You have something a little special.
[00:13:26]  So how do you eat your pizza, Chelsea?
[00:13:28]  Yeah, when I'm not grabbing a New York slice, because that's delicious every once in a while, I do love some veggie-filled options.
[00:13:35]  So a cauliflower pizza crust is a great alternative.
[00:13:38]  Cauliflower pizza crust?
[00:13:39]  Yeah, the crust is made with cauliflower and you can be just as satisfied for that pizza craving while getting in some extra veggies.
[00:13:48]  It's a little messy.
[00:13:49]  You typically need a fork and a knife to eat it.
[00:13:51]  That's why there's a fork and a knife here.
[00:13:52]  Absolutely.
[00:13:56]  Oh my goodness.
[00:13:57]  It's good.
[00:13:57]  It satisfies that craving.
[00:13:59]  You have extra veggies which pack a lot more fiber into a slice of pizza.
[00:14:03]  Plus the tomato sauce contains antioxidants.
[00:14:06]  And what's this?
[00:14:07]  This is a higher protein quinoa pizza crust.
[00:14:10]  A quinoa pizza?
[00:14:11]  Quinoa pizza.
[00:14:12]  Can you guys imagine that?
[00:14:13]  How do you make a quinoa pizza pizza?
[00:14:16]  You're going to, it's made mostly with quinoa and some quinoa flour and then some egg and spices.

=== Cauliflower Crust Pizza (06:26) ===

[00:14:22]  The dish you can hold.
[00:14:24]  Absolutely.
[00:14:24]  That's a pizza.
[00:14:26]  Would you guys, who wants to have a quinoa pizza?
[00:14:28]  Nobody?
[00:14:30]  Oh, we have some.
[00:14:32]  All right, here's the deal.
[00:14:33]  I could eat this and give you my opinion, but I think we're better off having one final delivery for a real expert.
[00:14:39]  Pasquale, come on in, Pasquale.
[00:14:41]  He was backstage.
[00:14:50]  Na-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la This is an Italian man.
[00:15:01]  He knows pizza.
[00:15:04]  And he was backstage tasting Chelsea's healthy pizza and he's going to give you a very honest review.
[00:15:08]  I'm going to apologize ahead of time just in case.
[00:15:10]  I'm ready.
[00:15:11]  You ready?
[00:15:11]  Are you an Italian background?
[00:15:12]  No.
[00:15:13]  Oh, this could be harsh.
[00:15:14]  We'll find out.
[00:15:14]  All right, what do you think, Pasquale?
[00:15:17]  Tutto bene.
[00:15:18]  Tutto bene.
[00:15:19]  And would you like the taste in your mouth?
[00:15:21]  I got a taste.
[00:15:22]  Oh, you haven't tasted it?
[00:15:23]  No.
[00:15:23]  Okay, you know what?
[00:15:24]  I would taste this one because you can pick it up.
[00:15:26]  Actually, this is the one you can pick up.
[00:15:28]  That's one.
[00:15:28]  Taste that one.
[00:15:30]  Now watch it.
[00:15:31]  You see this one.
[00:15:32]  And now look, stand it up.
[00:15:33]  Stand it up.
[00:15:34]  Yeah.
[00:15:35]  A lot of time at the pizza, we don't want sturdy.
[00:15:42]  But this one, it's really good.
[00:15:44]  And with taste.
[00:15:45]  Let's taste it.
[00:15:51]  This is our pod maker taste.
[00:15:54]  What do you think?
[00:15:58]  I never was eat a pizza like this.
[00:16:01]  But I want to say the tour is really good.
[00:16:05]  You like the ignoah pizza?
[00:16:06]  Pascuale even likes that.
[00:16:08]  Idoa pizza, pascuale.
[00:16:10]  Really good.
[00:16:11]  Let's bang our way out of here.
[00:16:12]  We're going to put the complete pizza ordering guide at Dr. Oz.com and we'll put the recipes here for Pascuale and for all of you.
[00:16:17]  Check it out.
[00:16:17]  Make this Pinois pizza.
[00:16:19]  It stands up a stretch.
[00:16:20]  Up next, we're revealing the best cheese for your waistline.
[00:16:23]  There are some that actually might help.
[00:16:24]  Stick around.
[00:16:32]  Debbie Reynolds and her daughter Carrie Fisher.
[00:16:34]  You lost your sister and your mother within 24 hours.
[00:16:38]  How did you cope?
[00:16:39]  No one could teach you about these things.
[00:16:41]  Debbie's only son, what really happened in their final hours leading up to their deaths.
[00:16:46]  All nuance.
[00:16:48]  That's coming up on Wednesday.
[00:16:56]  All right, let's face it.
[00:16:57]  Cheese has never been considered the ultimate diet food.
[00:17:00]  It sort of stretches you out.
[00:17:02]  But today we've got a solution for all you cheese livers out there because I'm giving you the best cheese for your waistline.
[00:17:08]  Now, we all know, you like that feeling?
[00:17:10]  Just sort of get nice and thin and trim.
[00:17:12]  You all know that cheese is not created equal, but we're going to show you how you can still eat cheese while trying to get those healthy pounds that I get healthy in general and then drop those last few pounds.
[00:17:21]  So Chef Rock Lispirodo's here.
[00:17:23]  He's going to walk us through the surprising healthy cheese that you never knew existed.
[00:17:27]  Before we get started, the biggest misperceptions about cheese and weight loss.
[00:17:31]  Sure, so we all know that cheese should be treated like a condiment.
[00:17:33]  It's not necessarily the most healthy thing for you, but you can eat some cheese while on a diet and you can lose weight.
[00:17:39]  You hear me?
[00:17:39]  Yeah.
[00:17:40]  You can eat cheese and lose weight at the same time.
[00:17:42]  All right, I promise you that.
[00:17:43]  Now, well, Vonese is here.
[00:17:44]  And of course we have to button that with a few rules.
[00:17:46]  And so, hi, Von Anesse.
[00:17:47]  How are you?
[00:17:48]  But Vonese is a certified cheese addict.
[00:17:51]  Yeah, you and me both.
[00:17:52]  You and me both.
[00:17:53]  And you tell me.
[00:17:54]  I'm sure almost everyone in the audience.
[00:17:55]  Well, everyone loves cheese, right?
[00:17:56]  And you're trying to be on your diet, but at the same time, you got this desire to enjoy some cheese.
[00:18:01]  Lots of cheese.
[00:18:02]  What's been your pitfall?
[00:18:03]  What's your poison?
[00:18:04]  I love Parmesan's eaten.
[00:18:05]  Parmigiano Reggiano.
[00:18:07]  King of cheese.
[00:18:08]  It actually is your favorite cheese, Parmigiano.
[00:18:11]  How is it possible?
[00:18:12]  Parmigiano Reggiano.
[00:18:13]  But it's the pitfall of Vonese and so many others.
[00:18:16]  How can it be actually one of your hacks?
[00:18:18]  So here's the thing about cheese.
[00:18:19]  You have to focus on cheese that are high in fat, get rid of those like the cheddars, the breeze, and focus on cheese that have a lot of protein in them.
[00:18:27]  Parmesan-Reggiano is 38% protein.
[00:18:30]  And here's the thing about Parmesan Reggiano.
[00:18:32]  It has to be aged at least one year.
[00:18:34]  Stravecchio is aged two to three years, and it's got so much flavor for the calorie.
[00:18:39]  If you look at the flavor per calorie index, this would be 100 out of 100.
[00:18:43]  And let me show you how you can get more out of one ounce of cheese.
[00:18:46]  So let's say this is an ounce of Parmesan-Roggiano.
[00:18:49]  Normally you would grate it on a box grater, and you would get about, I don't know, a teaspoon, something like that.
[00:18:54]  Right, right.
[00:18:55]  You get about that much.
[00:18:56]  Right.
[00:18:56]  Now, let me show you a similar size of cheese, but now we're going to use this microplain zester, which will just grate it thinner so you'll have more surface area.
[00:19:06]  Oh, yeah.
[00:19:06]  And you'll be able to sprinkle it over more of the food that you're eating.
[00:19:10]  So look at the difference already.
[00:19:11]  I'm not even halfway through this.
[00:19:13]  It's like snowflakes.
[00:19:14]  It is, right?
[00:19:16]  Can that fit in my purse?
[00:19:19]  Look at the first taste there.
[00:19:21]  Look at the difference there, and I still have half of this.
[00:19:23]  You seem happy?
[00:19:24]  You like this trick?
[00:19:24]  Yes, yes.
[00:19:25]  Oh, she's in.
[00:19:26]  Next up, farmer's cheese.
[00:19:28]  Take a bite.
[00:19:30]  At least have some.
[00:19:32]  Who here likes farmer's cheese?
[00:19:36]  What?
[00:19:36]  Who?
[00:19:37]  What's that?
[00:19:37]  There's like three people around.
[00:19:39]  I never knew what it was either.
[00:19:40]  Please explain what farmer's cheese.
[00:19:41]  If they knew this, they'd eat it every day.
[00:19:43]  Farmer's cheese is the kind of cheese a farmer would make on their farm.
[00:19:45]  It's very easy to make.
[00:19:46]  Who's ever had a paneer cheese in an Indian custom?
[00:19:50]  Yeah, that's farmer's cheese.
[00:19:50]  Oh, it is.
[00:19:52]  It's sort of condensed cottage cheese.
[00:19:54]  Basically, cottage cheese that's had all the liquid drained away from it.
[00:19:57]  Have you ever heard of this before?
[00:19:59]  I've never heard of it.
[00:20:00]  This sort of reminds me of like goat cheese.
[00:20:02]  Yes, it has that taste to it.
[00:20:03]  It's goat cheese, like it's one-third the fat of cream cheese.
[00:20:07]  One-third.
[00:20:08]  One-third the fat of cream cheese, much lower than sour cream, a gram and a half of protein.
[00:20:13]  You can add a lot of flavorings to it.
[00:20:14]  If you want to add some spice to it, that'd be great.
[00:20:17]  Some olives, other healthy things that would work well with it.
[00:20:20]  This may be the hero of the show.
[00:20:23]  This is a good one.
[00:20:23]  You can roll it into balls.
[00:20:24]  Oh, look at this.
[00:20:25]  You throw it to people.
[00:20:26]  Roll it in walnuts.
[00:20:28]  It probably tastes good.
[00:20:30]  You stay eating here.
[00:20:31]  We got one more to show you.
[00:20:32]  Sure.
[00:20:33]  So this is the last of the three ways to show you.
[00:20:35]  This is maybe the best for your waistline as well.
[00:20:37]  It's called yogurt cheese.
[00:20:38]  This is great stuff.
[00:20:39]  Great idea.
[00:20:40]  Everyone loves Greek yogurt.
[00:20:42]  We know, I know, personally, know an addict of Greek yogurt, Dr. Oz himself.
[00:20:46]  Greek yogurt is very good for you because it's concentrated protein.

=== Coconut Cream Cheese Alternative (11:25) ===

[00:20:49]  All the water is drained away.
[00:20:51]  That's what makes it Greek yogurt versus American-style yogurt, which has still a lot of water in it and modified food starches and thickeners and sweeteners.
[00:20:58]  Greek yogurt has none of that.
[00:20:59]  So now if you drain away more water, what you're left with is just protein solids.
[00:21:04]  And you can roll those into balls, deep-fry them, ball them in nuts.
[00:21:08]  It's fantastic.
[00:21:09]  Folks, are you hearing all this episodes?
[00:21:10]  Yogurt cheese balls.
[00:21:11]  Yogurt cheese balls and farmer's milk, which turns out to be fresh cheese.
[00:21:16]  Mike, don't forget to pick up a copy of Rocco's new book, Rocco's Healthy and Delicious.
[00:21:20]  That's right.
[00:21:21]  Yeah, but what about the audience?
[00:21:22]  They've been sitting here watching us talk about cheese.
[00:21:24]  They deserve something.
[00:21:25]  One page each?
[00:21:26]  Yeah, I don't know if I only brought one.
[00:21:28]  One, two, two.
[00:21:29]  You're all going over that coffee.
[00:21:32]  250 of this guy is going to the audience right now.
[00:21:34]  Pick it up at home, share it with a friend.
[00:21:36]  We'll be right back.
[00:21:38]  Thank you, Doc.
[00:21:42]  What could possess a 16-year-old high school cheerleader to hire a hitman to kill her father?
[00:21:48]  I felt like I had no way out.
[00:21:52]  Next Oz.
[00:21:54]  That's coming up tomorrow.
[00:22:00]  Today, the 10-day bellies slim down.
[00:22:03]  It's a rapid plan that will flatten and debloat your midsection right here.
[00:22:07]  Deprivation not included.
[00:22:09]  There are new delicious and filling foods that are called slim gestion foods.
[00:22:13]  They'll help you trim and tighten.
[00:22:15]  For example, Gail went from this to this in 10 days, just 10 days, using this new plan.
[00:22:22]  Joining us is the brains behind the planned naturopathic physician and weight loss specialist, Dr. Kellyanne Petrucci, who has spent over 20 years showing people how to do the impossible.
[00:22:32]  Take off stubborn belly fat.
[00:22:34]  Why do so many women struggle with this issue?
[00:22:36]  So if you have belly fat, you are likely being bullied by your gut.
[00:22:41]  And here's why.
[00:22:43]  Two things happen: inflammation and hormones.
[00:22:46]  And they go crazy.
[00:22:48]  And when that happens, you crave more food.
[00:22:50]  And it's not like a normal craving.
[00:22:52]  It's that unstoppable craving that makes you want food all the time.
[00:22:56]  Same thing with bloating.
[00:22:58]  Funny enough, these have to do with the health of your gut.
[00:23:01]  But here's the good news.
[00:23:02]  If you get on the right plan, the opposite can happen.
[00:23:06]  You've got these anti-inflammatory happy hormones, as I call them.
[00:23:10]  So there's hope.
[00:23:11]  So Cynthia, hope is out there.
[00:23:12]  Is it hope for everybody?
[00:23:13]  And who can expect to have the results I just showed for Gail in 10 days?
[00:23:16]  So anyone with that dreaded muffin top or maybe that little cupcake bulge or everything in between?
[00:23:23]  And here's what I love about this program.
[00:23:25]  For people entering menopause or people who are in menopause, that's the real struggle.
[00:23:30]  We're even getting results with that.
[00:23:32]  But of course, I can't just say we have to test it out.
[00:23:34]  We did that.
[00:23:35]  And what we found were people were losing 13, up to 13 pounds and five inches around the waist.
[00:23:43]  And that's no joke.
[00:23:44]  So it really works well.
[00:23:45]  And we have two participants that we did this study on that we can tell you about today.
[00:23:50]  And the first one is Elaine.
[00:23:52]  Elaine lost 12 pounds.
[00:23:54]  And then we also had B who lost 13 pounds.
[00:23:59]  And by the way, B is a menopause.
[00:24:01]  So this really works for even people with that stubborn belly fat.
[00:24:04]  I'm glad you went to the extra step and got people to actually try.
[00:24:07]  So let's go through the planet specifically.
[00:24:08]  The first thing is you've got to eliminate what you call the 10 belly bloater foods, which we've listed up here.
[00:24:13]  Yes, and so these are important.
[00:24:15]  And it may seem not to make sense at first, but it will as we explain them.
[00:24:19]  Beans, alcohol, dairy, gluten, high salt foods, artificial sweeteners, soft drinks, sugar, and even some of those high sugar fruits.
[00:24:32]  So now that you've gotten rid of these fruits, the next 10 days we're going to show you the foods to eat.
[00:24:35]  But there's a secret you have that's really important.
[00:24:37]  Secret weapons.
[00:24:38]  You have a seven hour window you're giving us to eat.
[00:24:41]  Seven hours.
[00:24:42]  It's your number one biggest secret.
[00:24:43]  It is.
[00:24:44]  See, here's what science is telling us.
[00:24:45]  This is all science.
[00:24:47]  That when we condense our food into a certain period of time, we really heighten that fat burning.
[00:24:54]  All right, so for those seven hours, here's what you're going to eat.
[00:24:56]  For breakfast, you can do something a little bit different.
[00:24:59]  Yeah.
[00:24:59]  Bone broth.
[00:25:00]  Bone broth.
[00:25:01]  You've been talking about bone broth in different ways, but this is actually a foundation of the mornings in your planet.
[00:25:05]  It is, and here's why, because one of the things that I found out is that when your body gets what it needs, it's not always looking for something else.
[00:25:14]  And bone broth is a way for you to get virtually no carbs, low calorie, lots of nutrition, and it's so easy and it's inexpensive to make.
[00:25:22]  And that's why I love it so much.
[00:25:23]  It's like a meal in a mug.
[00:25:24]  So for the folks out there who are objecting vehemently now because they want a breakfast type food, you have something else.
[00:25:29]  You have a coffee bone broth.
[00:25:31]  I do.
[00:25:31]  So here's a little great trick for beef bone broth.
[00:25:35]  Add a little espresso powder in there for a little extra kick.
[00:25:39]  People love this.
[00:25:39]  It's absolutely delicious.
[00:25:41]  One of my favorite things in the morning.
[00:25:43]  People really love this.
[00:25:44]  They do.
[00:25:44]  All these thousands and thousands.
[00:25:46]  They do.
[00:25:47]  Let's find out.
[00:25:48]  All these thousands of people wouldn't be on it if they didn't.
[00:25:50]  All right, so you guys have been trying your coffee bone broth.
[00:25:53]  I want some honest thoughts here.
[00:25:55]  I think it's delicious.
[00:25:56]  It's great for in the morning.
[00:25:58]  And what do you like the most about it?
[00:26:00]  It does have a beef undertone, so I do taste that and the caffeine as well.
[00:26:04]  So a hint of beef, but I can't even taste the caffeine.
[00:26:07]  You get it?
[00:26:07]  I taste it at the end.
[00:26:08]  What do you?
[00:26:09]  I like that it's warm and comforting.
[00:26:11]  You like different things.
[00:26:12]  It's fantastic.
[00:26:13]  Happy customers, you all happy?
[00:26:14]  Yes, yes.
[00:26:16]  I get there in me.
[00:26:17]  I like it.
[00:26:18]  Now, for lunch and for dinner, you have Slim Gestion foods.
[00:26:22]  These are foods that you can get away with and won't make you feel hungry the rest of the day.
[00:26:26]  So walk us to what you have for lunch.
[00:26:28]  Okay, so for lunch, one of my favorite things with these Slim Gestion foods is smoothies and shakes are wonderful.
[00:26:34]  This one is great.
[00:26:35]  It's a matcha powder smoothie.
[00:26:37]  It's great.
[00:26:38]  And you can see here, you put a little bit of vegetables in there.
[00:26:42]  You put some coconut milk in there, some ice, and if you want a little sweetener, some stevier, a monk fruit, and of course the maca powder.
[00:26:49]  It's really great.
[00:26:50]  And so it keeps you really full for a long period of time.
[00:26:53]  And all of these foods, the slim gesture, what that means, it's reducing inflammation in your body.
[00:26:58]  Which one would you pick?
[00:26:58]  The bone broth or the, what would you call this?
[00:27:01]  This is the coconut matcha.
[00:27:03]  Coconut matcha.
[00:27:04]  Coconut matcha.
[00:27:05]  Look at that smile on your face.
[00:27:06]  There's a happy customer.
[00:27:07]  I think they're both fantastic.
[00:27:09]  And they actually keep you full.
[00:27:10]  And this is your dinner?
[00:27:11]  Yep.
[00:27:11]  Oh, I'm sorry.
[00:27:12]  Yeah, bone broth.
[00:27:13]  If you want a snack.
[00:27:14]  You can have, so if you want a snack anytime, it's always on your plate.
[00:27:18]  It's always go for bone broth.
[00:27:20]  And you can even make some, put some vegetables in bone broth and make it a soup.
[00:27:23]  And then this is dinner, which is typical.
[00:27:25]  Oh, yes.
[00:27:25]  So here's the whole point.
[00:27:27]  We have chicken, we have tomato basil stacks, we've got a little oil drizzle on here.
[00:27:31]  Here's what you want to get.
[00:27:33]  Your meals, your slim gesture meals, have to have a really nice protein, a vegetable, and a healthy fat that all helps us burn fat.
[00:27:40]  And belly fat, the tough stuff.
[00:27:42]  We're going to put Kelly Ann's whole plan online for you up next.
[00:27:44]  She's going to reveal the new belly blasting food finds you need to know about starting today.
[00:27:48]  Stick around.
[00:27:50]  I like it.
[00:27:55]  Debbie Reynolds and her daughter, Carrie Fisher.
[00:27:57]  You lost your sister and your mother within 24 hours.
[00:28:00]  How did you cope?
[00:28:02]  Debbie's only son, what really happened in their final hours leading up to their deaths?
[00:28:07]  That's coming up on Wednesday.
[00:28:15]  I'm back with weight loss expert Kellyanne Petrucci, who's revealing her new powerful plan that can help you slim down that stubborn belly in just 10 days.
[00:28:23]  Now we're revealing the new belly blasting foods you need to know about.
[00:28:26]  The first new belly blasting food is egg white powder.
[00:28:30]  So tell us about this and why do you like it so much?
[00:28:32]  I love this.
[00:28:33]  All it is is egg whites that are dehydrated.
[00:28:36]  You get all the good stuff in there.
[00:28:38]  This is a great form of protein.
[00:28:40]  It's low in saturated fats.
[00:28:42]  And you know what?
[00:28:43]  This is great at blasting belly fat.
[00:28:45]  What I like the most about it is you can mix it with things, including smoothies.
[00:28:50]  Our favorite.
[00:28:51]  So we have Saj and Crystal here.
[00:28:52]  Come on over.
[00:28:53]  And they've also been on the plan.
[00:28:55]  Hi there.
[00:28:56]  Thank you, Saj.
[00:28:59]  You mixed up.
[00:29:01]  Crystal.
[00:29:03]  I purposely mixed up the drinks in our hands and it worked.
[00:29:06]  All right, so we both have samples of your drinks.
[00:29:08]  I'd like to hear your stories as we taste these.
[00:29:11]  So Saj, what's your plan been like?
[00:29:13]  I had the avocado and it was really good.
[00:29:15]  I mixed it with a little bit of spinach.
[00:29:18]  I had to throw a little bit of strawberries in there for a taste, but I thought it was going to be a little nasty, but it wasn't really nasty.
[00:29:23]  Was it nasty?
[00:29:24]  Oh, that's good.
[00:29:25]  Nasty is not a good thing for a smoothie.
[00:29:26]  Crystal, what did you make, and how did it help you?
[00:29:30]  Sure.
[00:29:31]  Mine is pretty simple or similar.
[00:29:33]  It's spinach, almond milk.
[00:29:35]  My healthy fat was almond butter and I also used strawberries too or another bit of berries.
[00:29:44]  It was just enough to keep me full throughout the day and enough energy.
[00:29:48]  So the plans worked for you.
[00:29:49]  Yeah, miss.
[00:29:50]  This has got a little bit of an earthier taste, which I like a lot.
[00:29:53]  I don't know what you think.
[00:29:54]  It's as well.
[00:29:55]  And this is really creamy and smooth.
[00:29:57]  So depending on your taste and your palate, you go for it.
[00:29:59]  But if you guys are fans of egg whites, here, take it home with you.
[00:30:03]  It's a little something from the show.
[00:30:04]  God bless you.
[00:30:05]  Congratulations.
[00:30:06]  Travel well.
[00:30:07]  The next new belly blasting food is creamed coconut.
[00:30:12]  Now you've all heard about coconut oil, right?
[00:30:14]  We all talked about that.
[00:30:16]  And there's coconut milk, which is from the inside.
[00:30:18]  What the heck is creamed coconut and why have I never talked about it on the show before?
[00:30:22]  I'm so glad we're doing it now because this is so smooth and creamy and sweet.
[00:30:27]  It's delicious.
[00:30:28]  It's actually made from the meat of the coconut.
[00:30:31]  You can add it to soups and curries and really anything, even salad you can add it to because you can grate this like you would a cheese.
[00:30:40]  I love ideas like I like new ideas.
[00:30:42]  And the final belly blasting food is avocado.
[00:30:45]  Yeah.
[00:30:46]  You all have been demonizing mayo for a long time, but mayo is back, especially this kind of mayo.
[00:30:51]  Yeah, well, we were right to demonize mayo because they were made with a lot of those poor quality fats that we don't like, a lot of preservatives and things like that.
[00:30:59]  But when you can make a mayonnaise with avocado or avocado oil, it becomes a superfood.
[00:31:05]  I mean, and guess what?
[00:31:06]  It's great for blasting belly fat.
[00:31:07]  So again, you have avocado oil, some lemon, you've got some salt, and you've got some mustard.
[00:31:14]  That's mustard powder.
[00:31:15]  And then this is Dijon mustard.
[00:31:17]  Let's do it.
[00:31:18]  Yeah, so all you do.
[00:31:19]  I'm going to step behind you because I don't want to get dirty.
[00:31:20]  As you should.
[00:31:21]  Okay, so some eggs.
[00:31:23]  I'll just eat the profits.
[00:31:24]  Yeah, and some salt.
[00:31:26]  And then we've got some of that dried mustard.
[00:31:30]  Oh, my.
[00:31:30]  And then, yeah, it's really, it's spectacular.
[00:31:32]  And then we have some of that Dijon mustard.
[00:31:34]  We're going to add that in.
[00:31:35]  It's very exotic tasting.
[00:31:37]  It is.
[00:31:37]  And then we've got a little bit of lemon juice.
[00:31:39]  Now, here's the whole key in this.
[00:31:42]  And this is where it can go sideways if you don't get this right.
[00:31:44]  You have to add the oil in very slowly.
[00:31:48]  Watch out, ready?
[00:31:49]  So then you want to just drizzle it in super slow.
[00:31:54]  And it will make.
[00:31:55]  You see it getting thicker.
[00:31:57]  Yeah, it will make you a mayonnaise that will just blow your hair back.
[00:32:01]  Really delicious.
[00:32:02]  There you go.
[00:32:03]  Nicely done.
[00:32:04]  I can tell you, these girl babies here, they are to die for.
[00:32:08]  And it's really the thickness and the creaminess of this.
[00:32:11]  Look at that.
[00:32:11]  It looks like any store bought mayonnaise, but it's a superfood.

=== Excited for New Health Innovations (02:51) ===

[00:32:15]  Congratulations.
[00:32:16]  Thank you.
[00:32:16]  Very good idea.
[00:32:17]  It's always beautifully delivered.
[00:32:18]  The entire 10-day plan and more of these belly fat blasting recipes.
[00:32:22]  Pick up Kellyanne's new book, The 10-Day Belly Slim Down.
[00:32:25]  We'll be right back.
[00:32:30]  Debbie Reynolds and her daughter, Carrie Fisher.
[00:32:32]  You lost your sister and your mother within 24 hours.
[00:32:35]  How did you cope?
[00:32:36]  Debbie's only son, and what really happened in their final hours leading up to their deaths?
[00:32:42]  That's coming up on Wednesday.
[00:32:49]  This season, along with my trusted sponsorship partner, USANA Health Sciences, we launched a contest to discover you and your big health idea.
[00:32:57]  Now, the entries have poured in and we've been blown away by how many innovators there are out there.
[00:33:02]  Take a look.
[00:33:04]  We scoured the country on a quest for the biggest new health idea.
[00:33:08]  I called on the nation's best and brightest inventors who saw something missing from the market and decided to take matters into their own hands.
[00:33:17]  I am the CEO, founder, and mommypreneur of Dare You Go.
[00:33:21]  Baby Brain Organics.
[00:33:23]  NAS, a non-dairy vegan pudding company.
[00:33:27]  I poured over the entries, keeping in mind the parameters of our competition.
[00:33:31]  To win the title of our big health idea, the invention has to be unique.
[00:33:36]  Morning Recovery is a solution for your next morning after a night out of drinking.
[00:33:40]  Affordable.
[00:33:41]  It'll take your razor.
[00:33:42]  It'll make it last three to five times longer.
[00:33:44]  So this is going to save you money.
[00:33:46]  And above all, provide users with a healthy perk that improves their lives.
[00:33:50]  To alter unhealthy foods and make them healthier.
[00:33:54]  We got hundreds of submissions and hundreds of revolutionary products.
[00:33:59]  Let's see which of them has what it takes to be our big health idea.
[00:34:06]  If you're just tuning in, here's a recap of what we were looking for from our quest for the big health idea contest.
[00:34:13]  We want passionate innovators wanting to spread the word about their idea.
[00:34:17]  And we wanted original ideas that are relevant and useful to the health and wellness of the Dr. Raz communities.
[00:34:22]  Let's bring back the judges from USANA Health Sciences, Chief Scientific Officer, Dr. Robert Sennett, and the star of Shark Tank and my good friend Barbara Corcoran.
[00:34:33]  Thank you, everybody, dear.
[00:34:34]  So Rob, start with you.
[00:34:36]  What makes an innovator for you?
[00:34:38]  Why is it so important to USANA?
[00:34:39]  Oh, we're constantly looking for new health innovations.
[00:34:42]  We're passionate about wellness, and that's really what we do best as we go through the entire world looking for things that will make people healthier and give them a longer lifespan.
[00:34:52]  Barbara, you're big about ideas.
[00:34:54]  Yes.
[00:34:55]  What are you hoping to see today?
[00:34:56]  Well, I'm hoping to see a clever idea and one that speaks to my soul.
[00:35:01]  Like, yeah, I'd buy that.
[00:35:02]  That's a great test.
[00:35:03]  Would I buy it?
[00:35:04]  And so I'm hoping to see that winning idea.

=== Why Ghee Broth Excites Us (04:08) ===

[00:35:06]  All right.
[00:35:07]  Do you all want to meet the finalists?
[00:35:08]  You excited?
[00:35:08]  Very excited.
[00:35:09]  All right, here they are.
[00:35:10]  Joining us, Nazia with her gourmet ghee butter.
[00:35:16]  We have Sua with her brew broth.
[00:35:20]  And we have Burger Deck with her B-Bounder trampoline.
[00:35:25]  You each have 90 seconds to show us why you have the big health idea.
[00:35:30]  Not a lot of time, but that's part of how you get to be judged.
[00:35:32]  Nazia, take it away.
[00:35:34]  A lot of people have not heard about ghee butter.
[00:35:36]  The people that have tried ghee butter that's in the market, unfortunately, have not experienced the real benefits that this ancient superfood has to offer.
[00:35:43]  I started making some ghee butter.
[00:35:44]  It was an instant success.
[00:35:46]  Starting my business, I really wanted to set myself apart from the rest.
[00:35:50]  Three things that we do very differently.
[00:35:51]  We are getting a butter from France.
[00:35:53]  That butter has the right fat content that ghee needs.
[00:35:56]  Also, it is grass-fed and 100% natural.
[00:35:59]  Number two, we are using rich superfoods in every single jar.
[00:36:04]  We are not masking our flavors with essences and aromas.
[00:36:08]  And number three, and no other company does this, my company does this.
[00:36:12]  Ghee butter, we age it.
[00:36:14]  We age it so you maximize and get those benefits in each and every single bite.
[00:36:20]  You guys tasting these?
[00:36:21]  I had a bite.
[00:36:24]  Thank you.
[00:36:25]  They're flavored.
[00:36:26]  Yeah, that's the black truffle flavor that you're trying today.
[00:36:29]  Oh, that's what the flavor is: truffles.
[00:36:31]  I didn't think it was ghee by itself.
[00:36:33]  Yeah.
[00:36:34]  All right.
[00:36:35]  We're going to go down the line, then we'll come back to your questions.
[00:36:37]  Sua, take it away.
[00:36:38]  You got 90 seconds.
[00:36:39]  So, hi, everybody.
[00:36:41]  I've been drinking bone broth my entire life.
[00:36:43]  It is part of my Korean heritage and my culture.
[00:36:45]  But I didn't really understand bone broth as medicine until my father was diagnosed with colon cancer a few years ago.
[00:36:51]  I remember my mother bringing bone broth to me in the hospital after the birth of each of my two sons.
[00:36:56]  And likewise, for my dad, we would make bone broth and deliver it to him in the hospital as part of his recovery.
[00:37:02]  Along the way, I met a lot of other people who were sick with cancer, with autoimmune conditions like Crohn's colitis, and there just wasn't good quality or good tasting bone broth available.
[00:37:11]  So I created brew broth, a line of 100% organic, fresh bone broths.
[00:37:16]  We use only organic pastor chicken, organic grass-fed beef that we slow simmer over 24 hours.
[00:37:21]  We take all of that nutrient density and all of that goodness, and we combine that with cold-pressed vegetable and root juices like turmeric, ginger, fresh pressed greens.
[00:37:30]  So you get the benefit of both worlds.
[00:37:32]  Now, people are saying bone broth is a trend.
[00:37:34]  If it's a trend, it is the longest-running trend in history.
[00:37:39]  It has been around forever.
[00:37:41]  Everyone's grandmother has made bone broth.
[00:37:43]  But what happens is when you take an ancient remedy, you incorporate that into the modern diet.
[00:37:47]  There's this kind of three-year yuck factor.
[00:37:49]  Year one, that kind of seems gross.
[00:37:51]  I'm not going to try it.
[00:37:52]  Year two, okay, I heard it's good for me.
[00:37:54]  Maybe I'll try it.
[00:37:55]  Year three, okay, it tastes good now and I like the way it feels.
[00:37:58]  I'm hoping that everybody starts to experience brew broth.
[00:38:02]  We're a small company based in California.
[00:38:04]  We sell in stores in California, nationally on my website.
[00:38:07]  And you all can experience a healing cup of brew broth.
[00:38:11]  So what, thank you.
[00:38:11]  How's your father doing?
[00:38:12]  He has, he is a remission.
[00:38:14]  Thank you for us.
[00:38:16]  Bernard, bring us home.
[00:38:18]  Okay, well, I'm a former dancer turned fitness pro, and we've all had defining moments in our life, and I'd like to share a couple with you right now.
[00:38:25]  The first is when I was a little girl and I overheard my ballet teacher call me fat.
[00:38:31]  This left me feeling really sad and hating my body.
[00:38:35]  I used starvation diets and punishing exercise routines just to achieve and probably maintain that perfect body.
[00:38:42]  This went on for many years until menopause.
[00:38:45]  Menopause, I gained 25 pounds and a belly, and none of that dysfunction anymore worked.
[00:38:51]  I'm sure you can relate to that.
[00:38:53]  So that led to another defining moment though.
[00:38:55]  I was tired of feeling bad and feeling bad about myself.
[00:38:59]  I just wanted to feel good and I started to remember what it felt like to be a dancer.
[00:39:03]  What did I love?
[00:39:04]  I love that fluid, beautiful movement, and that inspired me to create the B-Bounder.
[00:39:09]  The B-Bounder has a double-padded ballet bar so you can hold on to for cardio or if you want to do ballet, you can do that too.

=== 500 Prize for Worthy Winner (03:25) ===

[00:39:15]  We have toning bands that you can use to sculpt your arms, your legs, your waist, and also the B-Bounder has springs.
[00:39:25]  It has strats, not springs, so you can use it for a low cardio, low impact workout.
[00:39:30]  Then it has a big base, so you can do lunges safely and effectively.
[00:39:35]  You can do kicks.
[00:39:37]  Also, you can get down on the base to do Pilates.
[00:39:40]  So while you're tightening and toning your tummy, you're also supporting your lower back.
[00:39:46]  Can I try this?
[00:39:47]  Absolutely, of course.
[00:39:50]  Yeah.
[00:39:51]  You're hired.
[00:39:53]  George, the player here.
[00:39:56]  So, these are fantastic ideas.
[00:40:00]  I am so proud of you and for the production team for finding these fantastic concepts.
[00:40:04]  I mean, all of them to me are worthy, but let's make the difficult decisions here.
[00:40:07]  Barbara, questions for the contestants.
[00:40:10]  I have a question for you.
[00:40:11]  Is that safe?
[00:40:12]  Have you done the safety test?
[00:40:13]  Yes, two years of safety testing, and it folds completely in half so you can store it because some people feel like it might be a little bit large, but you can't have it both ways.
[00:40:20]  So it does store completely a full cut.
[00:40:22]  I don't think you made it clear.
[00:40:23]  What do you sell it for?
[00:40:24]  One more, I'm sorry.
[00:40:25]  That's okay, $199.
[00:40:26]  $199?
[00:40:27]  Yes.
[00:40:28]  This is a tough, tough decision.
[00:40:29]  So the judges and I are going to deliberate.
[00:40:31]  When we come back, we're going to announce the winner of the big competition.
[00:40:35]  Stick around.
[00:40:35]  All right, so the judges are back from USANA Health Sciences Chief Scientific Officer, Dr. Robert Sennett, and the star, Shark Tank, Barbara Corcoran.
[00:40:53]  And we're about to announce the winner in the quest for the next big health idea.
[00:40:57]  Exciting.
[00:40:57]  We have made a decision.
[00:40:59]  It was tough.
[00:40:59]  Make them all winners.
[00:41:00]  Well, I could strike the baby in my eyes.
[00:41:01]  You all are winners.
[00:41:02]  And we all know that.
[00:41:03]  People who have passion is contagious.
[00:41:05]  I want to bring innovation and efficiency and add value to communities.
[00:41:08]  Those are what winners are.
[00:41:09]  We got a bunch of them here.
[00:41:10]  In fact, all the people competed in this event are part of that group.
[00:41:13]  Now, you can ask any of the judges, and they'll tell you that launching a new idea or a business can be stressful, which is why it's important to maintain your health.
[00:41:20]  That's how you get geared up to do great things.
[00:41:22]  So thanks to my trusted sponsorship partner, USANA Health Sciences, the winner is going home with two things.
[00:41:28]  They're going home with this check.
[00:41:29]  Wow.
[00:41:31]  $2,500 prize to you towards growing their idea.
[00:41:35]  Plus, USANA has given one a prize pack.
[00:41:37]  It's worth $2,500 that includes USANA's innovative technology.
[00:41:41]  All right, so y'all ready for the winner?
[00:41:43]  Again, I love you all, but Suha, you have won.
[00:41:46]  Oh, thank you.
[00:41:48]  Big contestant, Suha.
[00:41:51]  Thank you.
[00:41:53]  Thank you.
[00:41:53]  Thank you very much.
[00:41:56]  Come for one second.
[00:41:58]  So how does that feel to a champion after two very worthy opponents?
[00:42:03]  Oh, well, definitely very, very worthy.
[00:42:05]  Thank you all so much.
[00:42:06]  Thank you to the judges and you, Dr. Oz.
[00:42:08]  I'm so happy.
[00:42:09]  You know, bone broth is definitely something that comes from my heart.
[00:42:12]  And I hope you all taste it.
[00:42:14]  Thank you.
[00:42:14]  So what are you going to do with the prize?
[00:42:16]  How's this going to advance your expectations?
[00:42:18]  Well, I have a lot of bills to pay, a lot of debts from the startup itself, so it'll definitely help to pay for some of that.
[00:42:25]  Congratulations, why?
[00:42:26]  And listen, audience, you guys are all winners too, because thanks to my partner, USANA Health Sciences, you were all going home with USANA's CellSential supplement.
[00:42:34]  And everybody at home, go to Dr.Oz.com to enter for a chance to win one of 500 bios and says Zell Jules.