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Feb. 20, 2026 - Dr. Oz Podcast
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Dr. Oz Investigates Butter Alternatives & Arsenic In Food | Dr. Oz | S9 | Ep 122 | Full Episode
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Sizzle of Butter Alternatives 00:14:48
Butter alternatives.
Are they healthy or are they harmful?
You really got to read the label to understand these ones.
Today, we're investigating.
And how much arsenic is in your favorite gluten-free foods?
All kinds of crackers and pastas and breads, pretzels, even pizza.
Regular exposure can increase the risk of lung and skin cancer, heart disease, and type 2 diabetes.
We investigate.
coming up next.
Are you ready to say some lives today?
Yeah!
I love you, Dr. Lyle.
This show Listen, listen.
Oh, the sizzle of butter hitting a hot pan.
Ooh, it just sounds so good.
It smells so good.
And as we all know, it really tastes good.
That's why, that's why, when you're looking for a lower calorie alternative, the bar is pretty high, isn't it?
But there are so many butter alternatives on the market today, and many of us use them.
But even if the substitutes can treat your taste buds, are they healthy?
Are they harmful?
Today, we're investigating.
Let's say hello to our toasty tasters.
These ladies have been using butter alternatives for years.
In fact, it's such a staple in their home, they haven't actually had real butter, I'm told, in years.
So, Rachel, why do you use these products?
I prefer to live a healthier lifestyle, and I always felt like that was a healthier choice.
And what kinds of products do you enjoy using, Sierra?
I like the spray kind and the tub containers, but I also, I like the spray just because it's easier.
I can spray here and spray there.
It's clean for it, dancing around.
Yeah, dance in my body.
How long has it been since you've had a real butter?
I haven't had real butter in years.
The point where I actually forgot what real butter tastes like.
Oh.
At least two years now, I would say.
How many of you have given up butter?
Much as possible?
There's a fair number of folks out there.
All right, the toasty tasters are here.
You just want to call you toasty tasters because you have a piece of toast in front of you.
On those pieces of toast, there are different kinds of butters.
There's an alternative butter, frankly, on them.
So you're going to have to pick out which one you like the most in a second.
But before you make a unanimous decision about which one you all choose and recommend to America, I want you to understand and learn more about all these butter alternatives.
You okay with this?
Yes, yes.
All right, but you can taste and dabble and daub in chocolate in the meantime.
We'll check with you in a second.
Because Dan Zusa is here.
He's the editor-in-chief of Cooks Illustrated at America's Test Kitchen.
He's here to break down the overwhelming number of butter alternatives you can find at the grocery store.
And the first group are the spreadable butters.
These are blends of half butter, half oil.
Yep.
Got you an example right here.
That's right.
It's about half the saturated fat because it's only half butter.
That's right.
But it does have a similar total fat content.
Right, and that's an important point.
You're substituting fat for fat.
So these are not a low calorie product by any means.
The interesting thing about them is we're starting with butter, which is solid, very, very firm in the fridge, right?
And we're adding a liquid oil, which is not firm in the fridge.
And that's what gives you that nice spreadability.
So they're great for putting on toast and bread.
They're also totally useful and they work really well for sautéing and melting.
You know, we use oil to cook when we use butter.
So it's just a combination of the two.
So if you're looking for something that's lower in cholesterol, a little lower in saturated fat, it's great for that.
You don't want to bake with spreadable butter.
Why not?
So when we're looking for baking something like pie dough, we're looking for the butter to actually make these nice sheets that then melt and form those flaky layers like in a pie pastry.
And you're just not going to get that same effect.
So the firmness that we see in butter in the fridge is exactly why it's perfect for baking.
So use these for melting, use them for spreading, and they're fine.
Remember the words, guys.
Spreadable butter.
We just talked about that.
We could not do this show without revisiting the original butter alternative.
whatever happened to margarine.
Margarine received bad press for being made with artificial ingredients and artery clogging trans fats.
But it has been trying to make a comeback in the last 10 years.
Trans fats have sometimes still been spotted with margarine.
But as of this June 2018, the FDA will make it illegal to add trans fats to products and margarine will have its reputation back.
In the meantime, here's how you can tell if your margarine or butter alternative is trans fat free.
Check the label.
Even if it says zero trans fats, it can legally still contain up to 0.5 grams of trans fats.
So look for the words partially hydrogenated on the ingredient list.
Also know that palm, soybean, and vegetable oil all mean that there may be trans fats in the product.
Fabulous.
All right, the USDA specifies that margarine must contain at least 80% fat as opposed to our next group of butter alternatives, which can contain less than 80% fat.
And they're called buttery spreads.
That's right.
Buttery spreads.
Buttery spreads.
So this is a huge category, and it can really be any mix of different oils.
So you see a lot of times canola oil, you see palm oil, palm kernel oil, olive oil, even yogurt.
And so these are a lot of times less than 80% fat.
And it's really a tough thing to figure out and say, buttery spreads work in this way or that way because you can have such a mix of these.
And even if they say something like olive oil on there, that's usually part of a blend.
So you'd want to look on the back and see it's olive oil, canola oil, vegetable oil, and it's a totally big mix that way.
What I really appreciate is the mouthfeel.
They get that creamy mouthfeel by thickening and emulsifying the oils and they get the right texture, just the right way to get your mouth to think it's actually butter.
But this whole process of emulsifying, which your mayonnaise does and all, explain that to everybody.
So emulsifying, some of our favorite creamy things we're talking about, mayonnaise, cream, butter, milk, they're all emulsions.
And it really basically means that we have a liquid and an oil that don't want to mix and we force them together.
So we force the oil into these tiny little droplets that are suspended in the liquid.
And by doing that, instead of having, you know, oil and vinegar separated in a bottle and it's greasy and acidic, they blend together into something that's really creamy.
All right, but so far these are all potentially healthy, actually.
They're all healthy.
Depending on your definition of health, absolutely.
Like you can, you can find basically a butter solution for you.
All right, now what about the boosted buttery spreads?
Now this is actually being sort of cool.
I've seen a lot of these.
Yes, there's a lot of these out there.
And so it's interesting what they're doing is taking a buttery spread, which could be any of these, and they're adding ingredients to them that they know people want more of in their diet.
So omega-3s, we have calcium, we have vitamin D.
And on the surface, it looks great because you want more of those in your diet.
The problem is you have to eat this product in order to get those in.
And you're much better off just going out and buying omega-3, you know, fish oil or something like that and getting it straight so that you're not consuming basically a fatty ingredient along with it.
Just to be clear on this, guys, the best way to get omega-3s in your life and vitamin D are not to get a buttery spread.
You can get them from real food.
Yeah, if you're going to have a buttery spread, we're going to add it to compete with the other guy.
Sure.
All right.
And find the newest kids on the block.
These are the trendy ones.
These superstars.
And you've started to see them.
They are oils with coconut oil and avocado oil mixed into them.
These are blended, blended with other oils, and they contain just a small amount of these.
So the majority of it is not actually the avocado of the coconut, but they become part of the process.
That's right.
And if you have something like coconut, which is a very distinct flavor, a lot of times those will taste like coconut, which is either a good or bad thing depending on what you're cooking.
Avocado oil is a little bit more mild, so you might not taste it.
But again, they're totally blends.
So you want to look at the other things and figure out if that mix of oils is really what you want.
But you can cook with this just as well as anything else.
Yes, normally, yep.
All right, there's an ingredient that you want to surprise us with.
You see this actually mimics butter's taste perfectly.
Yeah, so it's an organic compound called diacetyl.
And it's really interesting if you go to the movie theater and you get popcorn and it tastes super buttery because they add it to it.
Same thing with the bagged microwave popcorn that you get.
And so it's naturally produced by butter as they culture it, and they have that compound and they add it to a lot of these buttery spreads.
So it's the same flavor as butter.
So you can actually look on ingredient labels and see it sometimes.
Otherwise, it's kind of cloaked under natural flavor, but that's how you get.
So that emulsification process we talked about, plus the diacetyl, gives you something that can mimic butter pretty closely.
So if I'm understanding correctly, that's not synthetic because it came from butter.
That's right.
It is truly natural.
It's a natural organic compound.
Okay, you ready for the test, everybody?
Chef Shan, thank you.
Yep.
I have the answer key right in front of me.
Before I reveal the winner of the taste test, I've got to admit something to my toasty tasters.
One of those breads was spread with real butter.
You have to decide which of the butter alternatives could win the healthy hearts of America.
Have the judges discuss it among themselves.
Yes.
Thoughts.
I'm going to quickly run through.
You'd like number two, I guess.
Yes, definitely number two.
Racial thoughts?
I like number two.
I like number one a lot, but I think I like number two the best.
Sierra?
I like it.
It's very thick, but it's like creamy.
Number two, also?
Yeah.
I like it.
You don't have to vote.
Look at this.
I honestly, yeah, it has like, I have a lot of flavor, and it had a lot of flavor to it.
And it had, it tasted like there was like some olive oil in it, too.
And it just mixed well.
And I was a little hungry, I'm sorry.
Well, I'll tell you.
Number five was the real butter.
Oh, I guess you didn't miss it very much.
Number two was the olive oil buttery spray.
Oh, see, I was right.
And it is a very popular one.
So when you go to the grocery store, everybody, look for the winner, the olive oil on the ingredient list.
Maybe they share their opinions.
Up next, the latest and greatest cooking sprays and how to compare the oils in your kitchen.
News you can use.
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All new odds.
That's coming up tomorrow.
After revealing what's the deal with cooking sprays and answering the big question, are they as healthy?
So, I got Chef Dan here.
He's gonna explain what makes cooking sprays work to keep foods from sticking to the pan.
So, I'm gonna show you a beautiful demo here.
Does this happen to you at home when you take your egg and it just slides out perfectly like that?
Well, I usually use regular oil, but no.
No, it doesn't, right?
So, if you're using regular oil, that probably isn't the case.
Cooking spray has a secret ingredient that makes it do that, and it's an ingredient called lecithin.
Now, it's found naturally in egg yolks and also in soybeans.
And what it does is it lowers the surface tension of the oil.
So, it actually allows the oil to cling very closely to the pan and form this beautiful skim coat that covers the entire pan instead of pooling into areas like a normal oil would.
So, you have the entire pan covered in oil.
The food never actually touches the pan, and you get beautiful results like that.
Destroy what we're talking about.
And this is not just about putting it on initially the right way.
That's the mistake that I think a lot of us.
I certainly had been under the impression if I just spread it around in the beginning, I'd be okay.
So, when you put oil in a pan, here's different kinds of oil.
There's your olive oil that's saying, here's my cooking spray.
When you put it in, right, the pan, you heat it up.
Watch what happens: the heat hits it, the pans begin to unevenly distribute the oil.
The oil actually begins to pool in the cooler areas, and the hotter areas dry up.
The oil goes away.
Exactly, we've seen this at home, right?
That happens all the time.
So, you take yours, I'll take mine.
Okay, all right.
Now, mine, by the way, is well dispersed.
It doesn't make a difference to mine because of that lecithin, right?
Put your egg on the pan.
Yep.
And what ends up happening?
Mine can move around.
Mine's anything.
Mine's not going anywhere.
Mine's not going anywhere.
You sniff your whole table off with that.
Mine is fine.
It's not going anywhere.
Because I've got a diffuse coat here, and you ended up, as I mentioned, pulling in the cold spots, but not having enough in the hot spots.
That immediately causes a catastrophe.
So now that we know that it's better, what are the downsides?
Why wouldn't everyone start using cooking spray like I had?
Okay, so there's a couple downsides.
We can actually pop over here and I can show you.
So it does do an awesome job of coating the pan, which we just saw.
It does have some other ingredients in it.
So it has that lecithin in there.
It has some anti-foaming agents.
And what happens when you heat those up is you've probably seen this in your kitchen, it starts to turn brown, right?
So it's a trade-off.
You get really great non-stick coating, especially for baking.
It's awesome for that.
But for high heat, you're better off with something like this.
All right, so the difference between the regular spraying oils that are out there, and now I'm seeing olive oil spraying oils.
And again, I'm just sensitive to this because it sounds healthier.
Yep.
But is it?
So here's the thing: the stuff that you're getting here is all highly refined oil.
So you're stripping away all that flavor.
This is not the same thing as pouring your really nice California olive oil over something.
So for our money, stick with regular canola oil.
It's going to do a great job.
Right.
As soon as we're talking about spraying the stuff, a lot of these are zero calories, zero grams of fat I see all the time.
I'm incredulous.
Are they really?
Isn't that interesting how they can do that?
So there's actually a rule where you can.
Oh, you.
I'm going to bring Zenobia in here because she actually is going to do a little experiment for us.
But go explain to us.
Okay, so basically, if you have a small amount of oil, so if it's half a gram of fat or less, you can actually list it as zero on a label.
And so that's what they end up doing.
Is they say if you use a third of a second spray of this, you're under that threshold so they can put zero on the label.
I want you, you're an honest woman.
I want you to spray this pan like you're at home about to make eggs or something else fun in the pan.
Okay.
And are you going to time her?
That's it.
We have this on the slow-mo cam.
Take it away from that.
All right.
But be honest now.
I'm going to catch you.
This is what most people do.
All right.
Get a little bit more of the corner in the middle there.
Good.
That's a good coating.
Yeah, you got it there.
Good.
All right.
That's what you're all doing.
Please.
I know you're doing that.
Yeah.
All right.
That was five seconds.
That's a lot longer than a third of a second.
In fact, you did the math on that.
You spray the oil that long.
You know, you're talking about 25, 30 calories added to each dish.
Yeah.
Which means you've got a couple grams of fat too.
Right.
So you can't look at it as a completely non-fat solution because it's not.
It's oil.
It just depends on how much you use.
And it's totally accurate that you would end up using more than a third of a second, most likely.
We really, really think that the benefit of it does outweigh the added fat because it does such a good job of preventing things from sneaking.
You're so honest to actually spray it for as long as I know you really do.
And so do all the rest of you out there.
I'm going to give you a little parting gift.
This is a little hack that might get you away from that.
This is a new pump oil spray that hit the market right now, right?
A bunch of different companies making them, I think.
And so you just spray it like that, and you get to have five sprays around the pan like that.
Arsenic In Our Food 00:13:12
And that's 10 calories.
Okay.
Which I think is this.
Easier, safer way.
And you indiscriminate spraying of the pan, Zenobia.
Thank you very much.
All right.
Dan, thank you for being here as well.
The latest edition of Cook's Illustrated is available now.
We'll be right back.
Up next, our Feet to the Fire series continues, and we're asking the question, are your favorite gluten-free foods exposing you to arsenic?
We tested the foods you love most, our exclusive investigation, and the results.
That is next.
So stay with us.
When our show first started investigating arsenic in your diet, we knew it would be controversial.
And we took a lot of heat.
But we believe then and now that you have the right to know what's in your food.
And because of you, demanding change, we've actually seen it.
The FDA has proposed new rules for both arsenic in apple juice and arsenic in baby rice cereal.
But have they done enough?
Today we're holding feet to the fire again.
And we're asking the question, is your gluten-free obsession exposing you to arsenic?
Now, we've tested some of the best-selling brands of gluten-free products, and we have the answers.
But first, take a look at how we have been leading the conversation around arsenic in your food.
It was the shot heard around the world.
How could I be standing here in America talking about arsenic in apple juice?
But independent testing confirmed our worst nightmare.
10 of those samples came back with higher limits of arsenic than we are allowing in our drinking water in America.
But we didn't stop there.
We then reported this.
A new bombshell from Consumer Reports.
They're saying that arsenic has also been found in another of your most basic foods, rice.
We asked Consumer Reports if the government was doing anything about this.
Where's the government on rice?
So where the government is right now, we don't have any standards for rice and arsenic.
Now, with the gluten-free diet exploding, questions are being raised once again about our food supply and arsenic.
Gluten-free products are flying off the shelf and have become a $10 billion industry.
These products are often made with rice or a rice product.
And as we reported, rice can have concerning levels of arsenic.
We know in very large amounts, arsenic can kill quickly.
But regular exposure in small amounts can increase the risk of bladder, lung, and skin cancer, heart disease, and type 2 diabetes.
Today we're holding feet to the fire and testing some of the most popular gluten-free foods to see if you're being exposed to unhealthy levels of arsenic.
Nutritionist Dr. Kellyanne Petrucci is here along with Mona and Angie who are on a gluten-free diet.
Thank you for all being here.
Kellyanne, most people on a gluten-free diet are actually consuming a lot of rice and rice products.
They sure are.
They're consuming so much more than ever.
And you know what?
There's a reason.
It's because it tastes, has the same texture and the same consistency as flour products.
That's why.
So you can have a flour made out of rice and there you go, same texture, same consistency, so you don't feel like you're missing anything.
Angie, why did you just have to go gluten-free?
I had a lot of brain fog and just concentration issues, also some joint pains, sleepless, you know, restless nights.
And so I went to my doctor and I had testing done and I have a sensitivity to gluten, so I took it out of my diet.
And right away within the first couple weeks, I noticed a huge difference.
I mean, all that brain fog went away.
I was able to sleep better, no muscle joint pains in the morning.
Did you lose weight?
Were you trying to lose weight?
I didn't.
No, I didn't.
I mean, quite the opposite, actually, because I think, like you had mentioned, I ended up going more towards, you know, the carbs, the comfortable, the rice, that kind of stuff, potato chips.
So Mona, when you crave the sort of carby crunch that Andrew was just mentioning.
Right.
What do you go for?
I mean, right now in the supermarkets, there's endless amounts of gluten-free products.
I mean, they're readily available.
So like you mentioned before, there's gluten-free pretzels, there's gluten-free rice cakes, there's rice chips that sort of substitute potato chips.
Even potato chips are also gluten-free.
So you get what you want.
You're able to go gluten-free.
There's a lot of business out there being done around that concept of being gluten-free.
Did you ever consider the arsenic levels in the food?
No, never.
Right.
It's shocking, actually.
I mean, you know, I switched to a gluten-free diet.
I switched to gluten-free personal products, avoiding harmful chemicals in my personal products, but never did I think that the gluten-free food was actually contributing also to the harmful effects and the harmful chemical exposure.
Ironic part, you, you made the switch to be healthy right, correct.
And when folks are making a switch to be healthy and there's a risk that's involved, we got to be open about that, got to be transparent.
That's what the show's always been about.
Right?
Just tie it up as it is.
You can decide.
You're smart.
I think we have the smartest audience in television.
You guys can figure it out.
Then tell everyone what you figure it out because they're listening to you.
You're the shape, you're shapers of our opinions, oftentimes in our communities, right?
30 of you 30 of you watching right now buy gluten-free products and 40 of folks believe that they are healthier.
So are they?
Come on up, let's talk about what's really going down.
So if rice is the main ingredient in your gluten-free products, how much arsenic exposure are you getting?
Well, for the answer, we tested some of the best-selling gluten-free products on the market.
These are examples.
That's, Kelly, and these are the biggest concerns for you.
They are concerning.
You can see what a wide variety, all kind of crackers and pastas and breads pretzels, even pizza.
Here's the problem.
If you take a deep dive on the ingredient list, here's what you're gonna find, rice and rice syrup.
So we have that problem with rice.
We have to with all this variety.
We have to really be careful because we want to watch the arsenic in these products.
So up next, how much arsenic is in your favorite gluten-free foods?
We're holding feet to the fire with our exclusive test results.
When we come back, 24 hours on the edge, an inside look at the chaotic 24 hours of lives on the brink in the room with an addict withdrawing from heroin, i'm really uncomfortable just going a cigarette on the scene with a 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 Julian Angel all next week on the Dr Oz show.
Today we're holding the feet to the fire and asking if your gluten-free obsession could be exposing you to arsenic.
Now we tested some of the best-selling gluten-free foods out there to see just how much arsenic you could be ingesting.
Dr Michael Krupane is the chief of our medical unit here at the show and he has been leading our arsenic investigation since we started, so please break down what he tested for.
I want to give you credit, not just here but at Consumer Reports where you came from.
You really have been on top of this issue.
So wake me up, wake us all up to what's really going down.
All right thanks, dr Oz.
Well, we went out to the grocery store and we bought this wide variety of gluten-free foods like breads and pizza and cereals and pasta.
The MED unit packed them up and we shipped them off to one of the best labs in the country and they tested for inorganic arsenic, total inorganic arsenic, and there's lots of different types, but the inorganic is the most concerning, and that's because long-term exposure to just tiny doses is associated with increased risks of cancers and other chronic diseases like heart disease diabetes, neurological problems.
So you led me to the, to the water, but give me a little bit of it.
What did you actually find?
And again, these are the foods we are all eating, and lots of it.
So in everything we tested, we found detectable levels of Inorganic arsenic.
In everything.
In everything.
But inorganic arsenic is a naturally occurring thing.
So no one's adding it to the food.
It's getting into the food.
And rice is a plant that really likes to take that arsenic up if it's there.
And most gluten-free foods have some rice in them.
So we find that gluten-free foods that do have rice tend to have more arsenic in them than the ones that don't.
And when we looked at all of our results, we saw a widely varying level.
So some were relatively low and some were relatively higher.
But going over the numbers is a little complicated, so I set something up for you over here to try to make it really easy for everyone to understand.
So we don't have limits for arsenic in our foods, but we do have limits for water.
And the FDA has proposed that we don't allow more arsenic in our apple juice than we allow in our water.
So we'll use apple juice as a benchmark.
So if you have one serving of apple juice, that's about 2.3 micrograms of arsenic.
Okay, so then we can compare what we found in this test.
So if we look at the gluten-free cereal, which is made with rice, we see that it has about the same amount of arsenic that would be allowed in that glass of apple juice, 2.2 micrograms.
So not more than a glass of water, but it's concerning that it's there at all.
That's right.
Okay, then we looked at the gluten-free bread, which was also made with rice, and we saw about half of what you would be allowed to have in that glass of apple juice.
So 1.2 micrograms.
Perfect.
Okay, and then the last but not least, we looked at this mac and cheese, which is also made with rice pasta, and we found 4.2 micrograms, so almost double what you would allow in that glass.
Now, if you eat one of these foods once in a while, it's not a big deal.
But I'm worried about people who are on a gluten-free diet who are eating all of these in one day.
They're getting exposed to about three times as much arsenic as you would allow in one glass of apple juice.
So I've got a Mona Angie who would be watching whose jaws are drawn, Angie's jaws just dropped.
It hit her lap.
So do you guys eat these foods consistently?
Yes.
How many servings would you have of these gluten-free foods in the course of a day?
These are just examples.
I mean, I start my morning off with a gluten-free cereal.
So, you know, sometimes the mac and cheese is in my diet and definitely the bread.
Mona?
Yeah, I mean, probably daily.
I'll have cereal, I'll have a piece of toast, and I frequently use gluten-free pasta.
So almost multiple servings a day.
So a large number of Americans are doing that.
So what's your takeaway?
So the bottom line is that I wish consumers didn't have to worry about this at all.
FDA really needs to set a limit for foods like we have for water.
Then they wouldn't have to.
Now, the rice industry is concerned about this, and I know they're doing work and they're trying to figure out how to grow rice with less arsenic.
But until we get there, the best advice is to eat a varied diet.
So I'm not saying don't eat these foods.
Just don't eat these same foods every day all the time.
There's lots of other options that have gluten-free grains that aren't rice.
So mix some of those in.
They're really good.
Thank you all, and thanks for leading the fight on this.
Thank you.
All right, so speaking of that, Dr. Kellyanne is back with the best gluten-free and rice-free alternatives to these foods.
If you follow Dr. Goupe's advice, you can limit your arsenic exposure.
So first off, if you're looking for a whole grain that doesn't have rice in it and the risk of arsenic, you say millet.
I love millet because it's lower in arsenic and it's fluffy like rice.
So you kind of feel like you're getting the same thing.
And if you buy it in the store, it's likely to be pearl millet, which is the most common type.
And this has B vitamins and calcium and magnesium and iron, all those things we love.
And my favorite nutritional one-two punch, which is always protein and fiber.
And with this comes benefits.
We know that makes it heart healthy.
It helps with cholesterol, helps with diabetes.
And I love, love, love, love this.
Anything that helps digestion, I'm all for, and this does it.
So you have Fresno benefits, now you have fibro benefits.
Think about that.
I like to put a little flaxseed oil on my head.
Yes, one of my favorite things to do.
Just mix a tiny little fat in there.
It's so good.
It actually gives it a good taste.
Now for the packaged foods, she wants you to look for quinoa on the label as a primary ingredient.
And these are some examples you've given to us, the pastas and the quinoa chips.
Pretty commonly found?
Yeah, they are.
And what I love about it, again, lower in arsenic and it's a great protein source.
And here's what's interesting: it's actually a seed.
Some people call it a pseudo-grain because we cook it like a grain and we consume it like a grain.
But again, it's a seed.
And a fun fact, back in the Inca era, they would call it the mother of all grains.
It was considered sacred.
It's actually a very special grain.
It has amino acids, low glycemic index, which means it doesn't impact your blood sugar negatively.
And it's a real firm, solid seed.
So you can make pastas and crackers and all the things that we love.
This is really good.
It's really good.
I really advise everyone to try it.
It's mother of all grains.
And now you can all spell it, right?
We learn how to spell quinoa.
Scrabble work.
Takes some time.
And also, if you want a grain-free way of getting that crunchy satisfaction that Mona was talking about earlier, very little risk of arsenic exposure.
And these are little parmesan chips of yours.
My family goes crazy.
My boys devour these.
They're so simple.
All they are is baked parmesan.
The Mother of All Grains 00:05:16
That's it.
You can buy them.
You can make them super easy.
They give you that savory taste that we all love.
Again, lower in arsenic, maybe no arsenic.
So it's perfect.
And if you have a snack, 911 emergency, these are your guy.
You know what I love?
When we identify a possible problem, and we have great solutions to these problems.
Yes.
So I'm not giving you a headache.
I'm giving you a solution.
That's it.
Thank you very much, Karen.
Thank you.
Up next, the secret reason gluten sensitivity is on the rise and what you can do today to actually reverse your symptoms.
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.
All nuance.
That's coming up Friday.
Kourtney Kardashian, Gwyneth Paltrow, Miley Cyrus.
Just three out of three million people who have cut gluten out of their diet.
In just 10 years, the number of people saying they are intolerant to gluten has tripled.
Tripled.
Today, the secret reason behind the rise of gluten sensitivity and a simple three-step plan, you can start today to get gluten back into your diet.
Dr. Susan Blum used to be gluten sensitive and she ate gluten-free, but she's found a way to eat it in moderation.
She's helped her patients do the same thing to go back to gluten.
And you see, you can help our viewers as well.
Absolutely.
So this issue about gluten intolerance, and when it triples, I start to think, well, not everyone's really gluten intolerant.
So how real is this?
Or is it just folks jumping on the bandwagon?
This is a real thing.
Now, other than autoimmunity and celiac disease, for the majority of people with gluten sensitivity, the issue is the modern American diet.
We are eating enormous amounts of wheat every day and gluten.
People have toast for breakfast, they have sandwiches for lunch, they have muffins during the day, and they have rolls and pasta every night for dinner.
And so this is an enormous exposure.
We were never meant to have this much exposure to gluten.
And so the question is, or I'm here to tell you the good news, that there is something that we can do about this.
So give us an idea.
If you eat less gluten, as an example, if you don't eat gluten at all, the symptoms go away.
Can you start eating again?
Well, here's the thing.
Removing gluten from your diet is step one.
That's the first thing.
But the next step is that you must heal your gut.
So you eat gluten now?
I do, but I, yeah.
I follow the 90% rule.
I don't eat it all every day, but I do eat it a couple of, a day or two a week.
All right, so share with us the three-step plan to heal your gut so you can actually return once in a while to having gluten.
Yes.
Now all your friends are having a good time.
Yes, so healing your gut requires a few steps.
The first step is you have to remove the harmful microbes.
The gut microbiome or the good gut bacteria are really important.
A healthy gut has really robust and strong and good flourishing microbes.
Sometimes there's weeds in the garden and there are overgrowth of bad bacteria, parasites, weeds, candida.
Some people talk about candida.
I call them weeds in the garden.
Oregano, it's really nice for helping remove those weeds.
It's an herbal antibacterial.
Now we have a tea form here, but I know in your practice you'll often use pills.
Yes, exactly.
But the tea is sort of nice because in some ways you're giving your gut a tonic of a chronic, you know, constantly sort of helping to prune the garden, right?
It tastes healthy.
It tastes healthy, but I do use oregano capsules, you know, in my practice to give people an extra boost to clean out those microbes.
My favorite home remedy, it's at this point, apple cider vinegar.
So many of you are writing in saying that you've had benefits.
Explain why you use it in folks who have gluten intolerance.
Yes, so for a couple of reasons.
Gluten is a really difficult to digest protein.
So we want to help digest the gluten as best as we can and digest food as best as we can.
Apple cider vinegar is known to sort of enhance your own body's capacity for digesting food.
So it'll help you break down that gluten particle a little stronger.
The other thing is that apple cider vinegar has some prebiotic function as well.
So it helps you grow that in a garden.
You're going to feed those beautiful, healthy microbes in your gut, which ultimately strengthen the intestinal lining, which ultimately reduces food sensitivities.
So it makes the engine run smoother.
Yeah, we're really tuning up the engine here so that people can eat the foods that they haven't been able to tolerate previously.
In addition to changing the bacteria that are currently there, you also want to add different bacteria, the probiotics.
Yes, and so I love probiotics are influencers.
They improve the whole ecosystem of the gut.
We have to think of the gut as an ecosystem, not just a quick fix, I guess is the best way to think about that.
So the probiotics come in and they help strengthen the intestinal lining.
They help prevent you from getting overgrowth of bad microbes, and they help support the good microbes.
So food is always best, right?
We love food.
Because you can eat them all the time.
And you eat them all the time.
And actually, in most cultures around the world, they have fermented foods in there and they eat them every day.
And so we don't do that in a modern American diet.
Pickled foods we do, but we don't, the sauerkraut, not without the hot dogs.
Just these pickles.
I mean, that's really easy.
The kimchi, and now yoga's become so popular that I think a lot of you have the ammo.
But what I want folks to understand is that just because you've had an intolerance of gluten doesn't mean you can never go back to it.
That's what's so exciting to me about Dr. Blum's plan.
The whole plan, by the way, is on DrOz.com.
Days of Improvement 00:05:45
Check it out.
Share it with your friends.
If you've got an issue, try to get past it and share it with us.
We'll be right back.
The drowning death of Hollywood icon, Natalie Wood.
A tragic accident.
Or the perfect cover-up for murder.
Natalie Wood's sister reveals a new twist in her exclusive interview.
He had to have pushed her, knocked her around, but she ended up in the water.
And a bio-beware alert about essential oils.
Are they real or the latest health scam?
But our lab test found out it's going to shock you.
All new odds.
That's coming up tomorrow.
Today I'm rolling out the red carpet for your skin.
With awards season here, one thing that celebs seem always able to get right is that dewy, radiant, flawless skin.
So today I'm giving you an affordable routine so you can feel good and flaunt your own luminous complexion.
And I'm even giving some members of my audience a head start.
Look at them there, examining themselves.
Here with Insider Tips on behalf of my trusted sponsorship partner, number seven, is dermatologist Dr. Whitney Bo.
Thanks for being here.
Thanks for having me.
When it comes to getting that flawless skin that all these red carpets showcase, what are most women missing?
You know, in my practice, I see a lot of TV personalities and celebrities who have to be red carpet ready.
And one of the things I've noticed is that my celebrity patients will come in and they're not just focused on the fine lines and wrinkles, even though those tend to pop up first.
They'll come in and they'll express concerns over things like age spots, you know, tone, pigmentation, firmness.
If you just focus on the wrinkles, it's sort of like spot treating your face.
You know, it's much more effective to look at the big picture and to use products that are going to target a number of different skin concerns because then you can truly make a difference.
You can get that gorgeous glow, that radiant skin, make a difference in your complexion that even other people will notice.
All right, let's look at this animation to show you how these age spots and pigments appear on our skin over time.
Again, these age spots are caused by UV radiation.
Usually they can also become present when you get older.
The UV radiation hits your skin.
Some of these cells to protect your skin begin to form pigment.
And these pigmented cells grow together and the melanin that's in there forms these age spots.
And as you look at your cheek, you'll see it there.
But when you have products that have key ingredients like vitamin C and hibiscus extract, you can end up with less of the pigmented skin and more of the smoother looking skin that you want.
So take a look at this.
This is your cheek after it's aged with wrinkles, some unevenness, and dark spots.
And these age spots become a bit of a concern.
And again, the wrinkles and the unevenness are important, but so are these dark spots.
So when you apply ingredients like vitamin C and Indian gooseberry, which has been shown to even out skin tone, you see the cheek starts to look better.
Some of that pigmentation starts to fall away.
Then a little vitamin A can help the skin cells turn over faster to smooth out those wrinkles and you have a significant improvement.
Hope you can all appreciate that.
So what's one of the best ways to solve these common skin complaints?
Well, a great thing you can do is to add a serum to your routine.
And you know, one of my favorite products that I recommend is Number Seven's Lift and Illuminate Triple Action Serum because it has three clinically proven results.
You know, in their extensive clinical testing, number seven found that 89% showed a visible reduction in the appearance of wrinkles, 92% showed improvement in skin firmness, and 77% had improvement in skin tone.
And the serum was actually recently recognized by Allure magazine as the best line-smoothing facial serum.
All right, so we asked two of our viewers to test it out for the past several days.
Scotty has actually been videotaping herself.
So I'm going to show some footage of you doing this as you described us what you started doing with the product.
Every day I'd start applying the serum on my neck and on my face and delicate like this area here, very delicately touching that and my forehead, my lines.
At my age, I'm starting to get lines and wrinkles.
So I didn't use it like a lot of it, just a little, and it went a long way.
It felt really good.
And so you're seeing changes in your skin since you started using the product.
Yeah, it's only been a few days, and I've already noticed that in my eye area, it feels like it's tightening, and my skin is brighter.
My skin feels a lot brighter.
And Katie, what do you like about the product?
Well, I'm a licensed cosmetologist and a makeup artist.
You know the space.
I definitely do.
And I have tried multiple products over the years.
And the biggest thing that I like the most, I think we've been using it maybe four or five days, something like that.
Just how quickly it works.
You know?
Once I turn 30, I had children, I get blemishes and breakouts.
My clients get them.
And so to be able to have something that A works quickly, and then my makeup is going on so much smoother.
I'm using less makeup.
It's just, I get the flawless skin that I had back in my 20s.
Are these typical results for even just a few days?
When you find the right product, you can actually start to see meaningful change in the skin in just a few days.
But we actually have an example of what you can expect if you stick to that product for a couple of months.
If you really look at that before and after, you can appreciate the improvement in the tone and the pigmentation of the skin.
So, when should you use it in order to get those results?
They're remarkable.
When it comes to skincare, it's all about establishing a routine, right?
Facial Exercises for Younger Skin 00:03:39
You really want to get into that routine.
So, when it comes to the serum, what I like to do is I like to put this serum on first, and then I actually follow it with the number seven lift and illuminate triple action day cream with SPF 30, because then you're getting your daily dose of sunscreen, right?
And actually, women see better age-defying results when they combine those two products together as part of their routine.
And where do you find it?
What does it cost?
Give us the details.
Well, this serum you can get at Target or Target.com for just under $35.
It's pretty good.
Wow, it worked on the age spots too.
Yeah, excellently.
Yeah, it did.
All right, thanks to our partner number seven.
My entire audience will look just like you because they're all gone home with number seven lift and luminate triple action serum.
We'll be right back.
Do you know where your hamburger meat really comes from?
We investigate the most popular meat in America, ground beef.
Plus, there's a cell phone tower in our front yard.
They're smaller and they're also controversial.
Do they come with health risks you're not being told about?
Like cancer.
All new oz.
That's coming up Friday.
What am I doing?
I'm doing this for a reason.
I just did a cheek push-up.
That's right, a cheek push-up.
A new study says facial exercises like these cheek push-ups and others can make you look three years younger.
It's like a DIY facelift without a needle.
Now you understand, aren't you?
All right, check out the results from a study that was done at Northwestern Medicine.
This is shocking.
This lady and others like her in this study went from this to this to that in just five months.
So look at this in here.
See this cheek here?
It got fuller.
And then look how robust it is five months later.
But that is incredible.
Firmer, less saggy skin.
Because many techniques that we're always recommending to each other about our skin deal with the surface of the skin.
But there's a good way to build the muscle underneath the skin, something we all lose as we age.
And think about this.
Imagine your biceps, right?
If I want to get bigger biceps, how would I do it?
I wouldn't put a skin cream on it.
I'd exercise it.
I'd build the muscle up.
Same thing happens to work for the face.
I reached out to the expert who created the facial exercises for the study that I just talked about to teach us his favorite moves.
So pay attention and we'll do it together right afterwards.
This happy face yoga exercise strengthens the muscles of the cheeks and helps to develop the upper lip.
Let's start by smiling.
Open your mouth to form a long O. Fold your upper lip over your front teeth.
Smile to lift those cheek muscles up.
Place your index fingers lightly on the top of your cheeks.
Relax the cheek muscles.
Now lift those cheek muscles back up.
Relax again.
Lift again.
Now let's do 10 of these cheek push-ups.
Relax the cheek muscles, lift the cheek muscles.
On the 10th push-up, hold your cheek muscles up as high as you can.
Move your index finger away from your face and up toward the ceiling.
Imagine you are trying to pull your cheek muscles out.
Hold for just a few seconds, then relax.
All together now, one more time.
All together.
Hey, you see you are like a face kegel.
It is, right?
You do kegels for other muscles, do it for this muscle to help you.
You guys interested in this?
Now they're excited.
For more exclusive facial exercises from Gary, go to doctorEyes.com.
We got them all there for you.
Remember, happy and healthy.
It starts at home.
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