The Apple Cider Vinegar Detox Plan for Belly Fat | Dr. Oz | S9 | Ep 110 | Full Episode
Dr. Oz’s episode highlights JJ Smith’s apple cider vinegar (ACV) detox plan—2-3 tsp daily to curb cravings, boost digestion, and speed fat metabolism—while debunking Greek yogurt myths: 40 brands tested met probiotic standards despite misleading "live culture" seals. Elise Lura compares almond, coconut, and cashew yogurts, noting their textures and lower protein but warns raw milk advocate Christine Honey (from Rotten) that unpasteurized milk is 150x riskier for illness, citing CDC data and a near-fatal case involving Chris Martin. The episode ends with a stress-management lesson from host’s grandson John, proving simple self-soothing beats harmful coping habits. [Automatically generated summary]
Plus, is the Greek yogurt you're buying in the grocery store fake?
We sent about 40 yogurt samples over to the lab.
Revealing which are nothing more than junk food in disguise.
Feet to the Fire February, coming up next.
Are you ready to say some lives today?
Yeah!
I love you, Dr. Lime.
One of the most headline-making and Google health foods that you can't stop talking about.
You keep asking me about it, apple cider vinegar.
It is the star ingredient of the latest and easiest detox to help you kickstart your dot in the high gear.
And if you've been following my Pegan 365 plan, which you can find on my app and so many of you are already on, this apple cider vinegar detox is tailor-made to layer on top of it so you can rev up your weight loss even more.
Or you can use it as a standalone plan, whatever you want, but check it out.
Best-selling author and nutritionist JJ Smith, who helped put apple cider vinegar on the map, is here in person.
Her apple cider vinegar video was viewed 18 million times.
That video right there, unbelievable.
What's that like?
Pretty cool.
It's amazing.
People were so excited about it.
It was just really casual.
I was like, let me tell them about this apple cider vinegar.
And 18 million people later, they loved it.
So what are the benefits, the health benefits that you anticipate folks experiencing?
Well, apple cider vinegar will help improve belly fat and bloating.
Now, it's also great at improving your digestion.
It will help improve bowel movements.
Yes, it seems like every time I'm here, I'm always talking about pooping, but it just comes up every time.
But it definitely will improve bowel movements.
What I really love about it is it reduces the amount of time that fats are in the digestive tract.
So it will help fats metabolize faster and get out of the body.
We don't want them in the body.
We want the fats out of the body.
You know, I've been really curious about why apple cider vinegar works.
I did some reading on it.
I think part of it's because it helps the bacteria in our gut, the good guy bacteria, survive and thrive.
Yes.
And maybe hold back to the bad guy.
And that's good because all that manifests itself with the benefits you're speaking about.
So who's it right for?
Give me an idea.
Give you all that.
So it's really great for people who have signs of toxic overload.
That would be bloating, constipation, low energy, pain, headaches, weight gain.
Those are the typical signs of toxic overload.
If they experience those, they can benefit from this plan.
And specifically, it can help jumpstart you.
Yes.
It's a great jumpstart to any weight loss plan.
I like it because it can help you recover from a cheat day as well.
And then it's so simple and easy to use, you can add it to any diet regimen or plan, and you'll be on your way.
Like the Pegan 365, that's where I mentioned it.
That's right.
But you can, again, do it on your own if you want.
And you know what?
This cheat day issue is a big deal now because folks are on their new plans.
I know you're all going to fail once in a while.
We all do.
That's us.
Normal.
But what's good for us is the fact that we can bounce back quickly from it.
So one issue that I've had with the apple cider vinegar is sometimes it can be a little difficult to swallow.
So we take a look.
Very sour.
It's actually burning.
Sour, hanging.
Are you ready?
Toast, let's see if the kids would taste this.
Oh, it's tangy, all right.
And the lemon really gives it a nice little thing.
I thought it had no singing to begin with.
Thank you, man.
So I'm not alone.
I'm not alone.
She made sure this plan is not about just taking shots of apple cider vinegar.
JJ's created recipes that are easier to drink and to eat than you could ever imagine.
And listen, we all recognize the body naturally detoxifies itself.
It wants to be healthy.
This detox with the apple cider vinegar is designed to support that process.
So give us an overview of the plan.
How often do you do it?
How long do you do it for?
Well, basically, you're going to be having two to three teaspoons of apple cider vinegar throughout the day in various meals and snacks and drinks.
I mean, you can work your way up to more.
I do about three tablespoons per day now.
Three tablespoons.
Three tablespoons.
And the way we have it designed is you don't take shots.
It's in various meals and snacks.
And so that's the easiest way to get it in.
Now, we're going to give you everyone your detox plan.
But if you don't want to do that, guys, it's okay.
Just take one teaspoon before each and every meal.
Yes.
Right?
Three meals a day, three teaspoons, and you're set to go.
It actually may help before a meal because it helps you with the digestive process.
Okay, take it one through a typical detox day.
And again, you do this for a month and another time.
Yeah, you want to do this for an entire month and you want to do it for a few times a week.
If you can do it daily, it's even better.
It will accelerate the results.
But you can do it basically for a few times a week and you want to do it for a month.
Now, we start off the day with the berry apple cider vinegar drink.
I'm so excited.
See, you mentioned about the taste.
You already know if you take apple cider vinegar in water, ooh, child, it is not good.
And so I've created this drink, which actually is great to take in the morning, particularly if you're interested in weight loss, because it will really wake up the digestive system.
So I suggest people take it about 20 minutes before a meal.
And what it has in it is mixed berries, lemon juice, a little stevia.
Here is the apple cider vinegar, which is the main ingredient, and about 20, 24 ounces of water.
And this is much better to taste.
The berries will curb sweetness.
And we know the berries have a lot of antioxidants, so that slows the aging process.
And it beats back the cravings.
Why do you think that's so?
Well, I think the important thing about cravings is it's known to act as an appetite suppressant.
Apple cider vinegar is.
Yes, an appetite suppressant.
And so because it has the ability to really reduce cravings, and one of the things, see, we want to get our best body.
So what you want to do is to be able to reduce cravings before they start.
And this drink will reduce cravings in the morning and really set your day off on the right track.
You've done so much for so many people, 18 million in particular of late.
But I wanted to bring one of those folks here to visit you so you can see firsthand what it's like, how you affect people's lives.
But I tell you, it's a gift to her too, because Verlina is here.
She flew in all the way from Chicago.
How are you?
Thank you.
Now, I know you didn't come to me.
Wonderful.
You have been a blessing to me and my other nurses that I work with, and we're trying to be a benefit to our patients based on what we've learned from you.
Awesome.
It's such a fun detox.
Yes, sweetheart.
I love the fact that you wanted to see her so much.
But before we get to celebrations here, how did her detox plan help you?
And what did it teach you about heart health?
Actually, the wonderful thing, her detox with the apple cider vinegar, as well as the green smoothie cleanse, has been just instrumental in helping actually to decrease blood pressure.
The apple cider vinegar, actually, and I love that you use, you're really clear about using raw unfiltered.
You're really clear about what vinegar to use versus just using some vinegar from it's important ingredients that you're using because you want to put your body in its best health possible.
So you want to use as much natural ingredients as possible.
So give us a taste.
See what you think about this.
I'm curious as well.
And you've been telling everyone about it, I understand.
You're liking it.
Well, how will this compare to what you've been doing so far?
I know her recipes, every one of them.
Oh, you do?
Just not a surprise.
Actually, you know what?
Yours actually is a little, yes.
Yours is a little, actually, yours has a little better flavor than mine.
I gotta find out what you're doing a little differently.
Yeah, it's all about the flavor.
All about the flavor.
Let's get something.
Hold your drink up there.
I'm gonna get you a selfie.
Okay.
Do I get a kiss for that?
You.
More than a kiss.
A hug.
A hug.
Here he goes.
Ready?
Small.
Cheers.
Thank you.
Thank you very much.
Enjoy.
Thank you.
All right, now, next up, apple walnut spinach salad.
This thing is pretty hot.
Yes.
And your argument here is that apple cider vinegar, if you're going to make it part of your day, you ought to make it part of the dressing.
What makes this a salad?
Yeah, see, the beauty of dressing is, what I like about salad dressings is most of them contain vinegar anyway.
But this particular salad has a combination of fiber, protein, and fats.
So what that does is going to slow the absorption of sugar.
So it's going to reduce cravings throughout the day.
So this is a healthy meal, but it's one that will reduce cravings.
You won't get blood sugar spikes.
Your energy will be stable.
So you'll be feeling all good all day, which is what we want.
And looking good.
Yes.
So how do you make it actually?
Give me the dressing real quick.
Okay, so you basically add this.
The interesting thing is anytime you add apple cider vinegar with some fruit or oil, it'll add a nice flavor to salad.
So we have a little salt and pepper, apple cider vinegar, some olive oil, and you just mix it all up and stir it up, and then you put it on the salad.
And the salad, again, you don't mind having some fruit.
That's apple, right?
Yes, that's apple, and it has nuts in it.
And you just chop the apples up into little pieces, and then you squeeze a little bit of lemon on it, and that's how it turns out.
And you can make this and whisk it up in about less than a minute, and you have a salad dressing.
And the beauty of this, I gotta say, a lot of women do the right thing with their salads.
They don't do the right thing with their salad dressing.
Oh, right.
That's right.
So you sabotage everything you're doing.
This is actually a reasonably low-calorie approach and it works for you.
Absolutely.
All right, tastes good.
Now, compare this face to what I had with the apple cider vinegar shots.
Was one worth it?
Okay, next up, apple cider vinegar needs to be added to clean protein.
You actually make a big deal about this.
Yes.
We don't put enough emphasis on protein, and you don't want to get off the protein in order to do an apple cider detox.
Right.
When you lose fat, you don't want to lose muscle too.
So I always tell people protein is king, particularly when you're detoxing.
You do not want to forget the protein.
And so one of the things we made sure is when we use protein, we added apple cider vinegar to some spices to give it flavor.
Anytime you add apple cider vinegar to any spices, it's going to be a great way to really spice up fish, salmon, chicken, or anything.
But never forget your protein when you're doing a detox.
So you used it, you made us, you can add it on top of the protein, but you made a little dip here with yesterday.
Yeah, I made a little dip.
And it's basically apple cider vinegar and some cayenne.
And we made a little sauce.
We call it buffalo sauce.
It would be like, you know, have you heard of Buffalo Wings?
Have I heard of Buffalo Wings?
Buffalo sauce.
So this is a great way to give it a lot of flavor.
Has a little kick to it, you know, and it has a little tang, but it's a great way and it's super, super healthy.
All right, so we got the main meal taken care of.
Everyone's happy.
Verona, you happy over there?
I am thrilled.
She's thrilled.
But here's the deal, guys.
You actually get snacks on this plank because I know you want them.
And JJ says they are crucial to any detox.
Up next, how to steak apple cider vinegar into those snacks.
Stay around.
The murder of JonBenet Ramsey.
New revelations that may expose the truth.
She's the sinner.
She's the star.
Was the crime covered up?
The couple who say they can prove it.
It was a secret.
She didn't want us to know that little detail.
Plus, is the way you've been using coconut oil, secretly making you fat.
A brand new development in our feet to the fire investigation, all nuage.
That's coming up tomorrow.
We're back bringing you the easiest apple cider vinegar detox.
Ever nutrition is JJ Smith's bag with the new crave-worthy stacks you're gonna want to start munching on starting today.
I never thought I'd ever stack on anything with apple cider vinegar.
I don't like the taste that much.
But JJ's changed my mind.
We're gonna start with the snack called the Quick Pickles.
We have renamed them Quickles.
Yeah, say that three times.
Yeah, not quickies, which is also good for you, but quickles.
My whole first row was munching on these.
So honest opinions here.
What do you guys think?
Delish.
Delish?
Yes, very good.
Good.
Pretty loud on your body.
Welcome!
Taking it back to Chicago.
Too peppery.
Too peppery?
Yeah.
All right, let's get to this now.
How do you actually make them?
Because you can customize them so they're not too peppery.
Although, most of us, you okay with it?
Yeah.
Most of us are okay with it.
So how do you make them?
Well, basically, you have a lot of cucumbers, but you basically want to take four cucumbers and really slice them up.
You have olive oil, a little sprinkle of pepper.
If it's too much pepper, you can put a little less.
It has basil.
And then, of course, the apple cider vinegar is in it.
But you need a little stevia to give it sweetness.
What I like about it, it has a little bit of a tang to it.
And it has sweetness and a tang, and it's very healthy.
Oh, this is stevia.
I thought that was sugar.
No.
It's very clever.
You guys will taste the stevia?
Yes, stevie.
You don't taste it.
I don't taste it.
Here, taste this.
This has less pepper on it.
Yeah.
Complainer.
Little whiner.
Oh, some people are impossible to please.
She's not known for it.
She's known for it.
And why do they make the perfect snack?
I love these as a snack because cucumbers are filled with water and you can eat them in abundance.
It's almost like a binge eating approved snack because you can eat so many and they won't work against weight loss and they won't be unhealthy for you.
So remember, cucumbers have a ton of water.
You can't beat the name.
Quickly.
Quickles.
It's perfect.
Quickles.
All right, coming over.
Next up, an apple cider vinegar popcorn.
I've had popcorn, I love popcorn, but this is a winning combo.
And this is, the problem is, you can't just pour vinegar on popcorn.
That's not going to be good.
You can imagine what that's like.
There are techniques to these things.
Rhea and Heather are here.
They each have a perfect popcorn hack for perfectly popped and cidered popcorn.
So Rhea, take it away.
Yes.
So this tangy treat, you take your bag and your microwave popcorn.
Regular old paper bag.
Yep, regular paper bag.
And what you do is you put the popcorn in there just a little bit.
And then you take your coconut oil and your apple cider vinegar.
You pour it on the side.
If you pour it on the actual popcorn, it gets really messy and soggy.
So if you pour it on the side, the bag soaks up the liquid and then you just shake it.
So you get the flavor without the sogginess.
Now, one thing, by the way, I make my popcorn in a paper bag like this.
So you make it in a paper bag.
That way you're not putting artificial stuff on there.
Tasting Greek Yogurt Brands00:15:55
Notice it's soaking it up here.
Not getting all over you or your popcorn.
Let's just see what this tastes.
And then you just get the flavor instead of the sogginess.
Let's just taste one of those things.
There's one here.
Yeah.
It's such a simple, easy idea.
No more whining about apple cider vinegar.
That's just straight up apple cider vinegar, nothing else, Addie.
And that's it?
Yeah, Heather, your technique, which is a little more high-tech technique.
So I keep this in my kitchen wherever it's convenient, and all you do is you just spray.
This is apple cider vinegar, and you just spray.
This is just a regular mister?
Regular mister.
How come you don't have one of these?
I know.
Why are you messing around with this bag?
Look at it.
You got this messy bag here or this thing.
I thought your idea was great until I heard Heather's.
It's super clean, super easy, and super effective.
It's like, look at this.
And if you want, you can add a little salt.
Just put over here.
Oh, you know what?
Wow, look at it.
It tastes delicious.
If you don't mind, take that popcorn back over there, Jay's those whiny ladies.
We're going to put all the whole apple cider vinegar detox, the whole thing on Dr.Oz.com.
Check it out.
Share with your friends.
We'll be right back.
You guys make it now?
Butter alternatives.
Are they healthy?
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 all new odds.
That's coming up on Wednesday.
This February, Dr. Roz holds their feet to the fire.
Scammers, sex offenders, big business.
Nothing more than junk food in disguise.
Investigating controversies, exposing the truth.
You know where your hamburger meat really comes from.
I've taken Ober many times and I just remember thinking, am I going to die tonight?
This February on Dr. Oz, nothing is off limits.
All month long, we are holding the food industry's feet to the fire, getting you the answers you want.
Now, a brand new food fraud investigation into the yogurt America is obsessed with.
We're asking, is the Greek yogurt you're buying in the grocery store fake?
We're taking it to the lab, testing your favorite brands, and revealing which are nothing more than junk food in disguise.
Journalist Dr. Sapna Parikh investigates.
Just 10 years ago, Greek yogurt was all Greek to me.
In fact, it only made up 1% of the U.S. yogurt market.
Today, it's over 50% and growing, making it a $3.7 billion business.
But there's still a lot of confusion about what exactly Greek yogurt is.
I don't know what makes it different from regular yogurt.
I really don't know anything about Greek yogurt.
Here's what it is.
Unlike normal yogurt, Greek yogurt is strained.
So it's thicker with a much higher concentration of protein.
But all that straining takes time and costs money.
So lots of brands take shortcuts.
There are companies out there selling Greek yogurt, but they're not straining it the way we are.
They're adding, they're just adding thickeners and calling it Greek yogurt, and that's not the same thing.
So how can you tell if you're getting the real Greek yogurt deal?
Plus, are probiotic levels of Greek yogurt legit?
We sent out 14 different types of Greek yogurt to the Exact Scientific Services Lab in Ferndale, Washington to actually test the probiotic levels.
And today, we're revealing the results.
Dr. Sapna Parikh is here, and so is the celebrity chef known for his Greek cuisine, Michael Salakis.
Both of you grow up loving, loving Greek yogurt.
I understand you both have Greek yogurt with berries in the morning, which is my favorite breakfast.
What do you guys adore about it so much?
I have it almost every day.
I love that it has some substance.
There's protein and there's some good fat in there.
And I love that it's easy.
I'm not a morning person and I'm not a chef.
So I just love that it's easy.
You can grab it and go.
Michael, do they have it in Crete?
Yeah, I mean, they have it everywhere in Greece.
It's just something for me.
Food is really about memories, you know?
So yogurt just reminds you of mom.
It reminds me of being a baby, sitting on a counter, helping her make the yogurt.
We used to pour it into little tiny Dixie cups, plastic Dixie cups, so the kids would have their own and the adults would have their, you know, glass cups.
And it just was something that we did together as a family and we bonded.
And it's just, you know, every time I eat it, I think back to those early carefree days.
So now we're trying to do it again.
Both for that reason and for the reason it's part of the healthiest foods you can eat.
It bothers me when some of the Greek yogurt we've been seeing on the grocery shelves are far cry from the yogurt that I used to see my mom make and from a lot of the yogurt that we've been recommending to you.
So we joined forces to expose the imposters out there that are trying to trick us.
Let's get to the first possible Greek yogurt fake out.
The so-called Greek style yogurt.
What are these Greek style yogurts, Sapna?
The word style is basically just a sneaky way to make you think you're getting Greek yogurt when you're not.
So these companies use basically what's essentially a cheaper, faster method to thicken up the yogurts, which is important because you may be getting added thickeners, preservatives, and not the same protein content.
All right.
Come over here.
Let's just see what's going on here, cheaters.
So we're going to explain how Greek yogurt is made, and then we're going to compare it to Greek style yogurt.
You'll understand pretty quickly why it's done.
And again, there are business reasons for doing these things.
I just want you guys to be aware of it when you make your decisions.
So walk us through how the real Greek yogurt, the kind that your family used to make, yogurt is really simple.
I mean, it's really just about milk.
So there's milk, there's a starter, and you sort of go through the process of heating it a little bit.
You add a starter, and you get yogurts.
And this is really what yogurt kind of looks like.
I mean, it's pretty simple, a little watery.
So how do you make it look like this?
So this is Greek yogurt, right?
Which is the best yogurt.
I'm just saying.
It's Turkish yogurt first.
Then it became Greek yogurt.
Don't say that in front of a Greek.
It's a challenge.
It's Christian.
It's a challenge.
It's a German yogurt.
It's a challenge.
So, you know, the big difference between this and this, and you can see it here as we strain it, right?
So in the straining process, you take out what we call whey.
Whey is pretty much water and sugar and carbs.
So we're taking out all of that stuff that I guess you would consider bad, and we're getting this really dense thing.
I don't think it's bad.
I just think if I'm going to get rid of it and I'm going to filter my yogurt and strain it so that it's thick, that's what I'm trying to get.
That's my Greek yogurt.
That's what you want.
So in order to make yogurt, just to point this out, you need, let's say, three of these cups to make this much yogurt.
To make this, the Greek yogurt.
You need three of these.
Yes.
You need nine cups of milk.
Correct.
That's money, guys.
You got to spend money to make Greek yogurt.
You got to get more milk, more cows, more people to pay to make the same amount of stuff.
More stuff.
More stuff.
Now, Greek-style yogurt doesn't need the extra milk.
Why not?
Get the same yogurt to start with.
Well, we start with the same yogurt, and we end with something that looks like this yogurt.
It does look like this yogurt.
It looks like it.
And it could taste like it.
It could smell like it.
But what we're doing is we're adding something to it like this, right?
So these are all words that most of us don't know.
Xantham, gum, pectin, guar gum, cassava root.
Again, I'm not even saying these are bad things.
It's just, it's done to allow less milk to translate to more Greek style yogurt.
Which also means that the sugar is left in it.
There's going to be less probiotic and there's going to be less protein.
So if you see Greek style on the carton, my personal boat is that you don't buy that.
You buy the actual real Greek.
Just look for it.
It shouldn't say style.
It should say what a, you don't get a, you know, it's not the style you want, it's the actual stuff.
The next possible yogurt fake out is the Greek yogurt snacks, which I'm seeing everywhere, Sapna.
Yeah, you see Greek yogurt somewhere on the box or on the package.
But it's sort of sneaky also because there's usually not a lot of Greek yogurt in there, which is okay.
You're not thinking you're getting yogurt, but what's important, if you look on the labels, for example, you might see that Greek yogurt is way down lower on the ingredient label, which means there's not a lot of it.
See the sugar right there in the top left?
And remember, the higher it is on the ingredients, the more of it.
So it's mostly sugar.
That Greek yogurt powder, that's a Greek yogurt.
It's way down there, and then sometimes it's in the form of a powder.
Sometimes it's in the form of a coating, like you may see here, which again is okay, but it's important to know that you're not getting the protein, you're not getting the good bacteria.
Just because it's on there doesn't mean, oh, it's healthy.
It's Greek yogurt.
They're trying to get a halo benefit from being around Greek yogurt.
To adding a name there is, to me, is a marketing tool to get you to think it's healthy because it's got Greek yogurt in it, right?
But in fact, the matter is a tiny little bit in there.
As you mentioned, it's a little coated here, tiny bit sprinkled in here.
A little bit of coating.
And these pretzels are not better for you, I don't think, because you put Greek yogurt on it because you got a lot of sugar coming along with the coating.
So how much Greek yogurt?
It's not much.
Not a lot.
Virtually nothing.
I mean, there's a little bit, but the problem, again, is if you think, oh, it's healthy, it's good.
It's just a little sweetness, which is okay, but it's not Greek yogurt.
All right, Sapka, thank you.
All right.
We'll be back with you in a second.
But our next possible Greek yogurt fake out are the probiotics, which is one of the most important reasons a lot of you eat yogurt to begin with.
So, how many of you actually do just that?
Have your yogurt in order to have probiotics in it?
Hands up?
Thoughtful?
A lot of folks.
All right, so we'll go to both of you.
Are you guys related?
Yes.
I love that.
Tell me how.
Sisters.
We're just making sure.
All right.
So when you look at probiotics, everybody, you're looking for something very specifically.
So there's a reason you want your probiotics.
What's that?
To have a healthy gut and to maintain just your gut, to keep it healthy.
You need a pre-biotic.
Your body takes care of you.
All right.
So why Greek yogurt?
Because it has probiotic in it.
Yeah.
Yeah.
Simple, right?
Yeah.
It's good for you.
I want it because it's good for you.
So the question is: what if there's not probiotic in there?
That would be a concern, wouldn't it?
Yes.
Both of you.
All of you, probably.
All right.
Is this just another Greek yogurt fake out?
That's the question.
So my team hit the grocery stores.
We collected samples of the biggest Greek yogurt brands out there.
We sent them off to a lab to be tested.
Our probiotic investigation results when we come back.
Coming up, our brand new food fraud investigation into whether the Greek yogurt you're buying in the grocery store is fake.
The lab tests are in, and we're giving you the results.
This February, Dr. Oz holds their feet to the fire.
Scammers, sex offenders, big business.
Nothing more than junk food in disguise.
Investigating controversies, exposing the truth.
Do you know where your hamburger meat really comes from?
I've taken Uber many times and I just remember thinking, Am I gonna die tonight?
This February on Dr. Oz, nothing is off limits.
Our food fraud investigation into Greek yogurt continues.
And up next, we put the biggest Greek yogurt health claim to the test.
Do your favorite Greek yogurt brands really have as many probiotics as they say they do?
To find out, we tested several samples from the most popular brands, all plain with no added sugars or flavoring for the least amount of variables.
It's one of the really pure experiments.
So, Sapta, talk us through the results.
Well, we sent about 40 yogurt samples over to the lab, and that includes about a dozen different brands, so all the big ones that you think of, the popular ones, and they tested them for some of the most common probiotic strains.
And the industry standard, what we were looking for, is for them to have about 100 million cultures per gram.
That's not a federal standard, but it's the industry standard for what we're looking for.
But your results better be more than that if that's the industry standard.
That's what we're looking for.
And they found that all of our samples had at least 1 billion active cultures.
Ten times more.
Ten times more than industry standards.
And it's debated, you know, how much is the best amount, but as far as living up to their claims, every single one did.
Makes you feel good.
Yeah, it makes you feel good.
Yeah, that was good.
Good for them.
Good for the industry.
Yeah.
All right, thank you, Safna.
Next up, we wanted to look at whether the Greek yogurt fake out around the seal, the live and active culture seal, was present.
This is what a lot of yogurt companies are now putting on their labels.
Michael, explain what the seal means.
Well, it looks impressive.
It does.
And it does mean something.
It means that it has to have at least 100 million live and active cultures per gram when they're actually making the yogurt.
So it does mean something.
So we had our lab compare the live and active culture count in yogurts with the seals to those who didn't have the seal.
We wanted to know if it made a difference.
What did the lab find, Michael?
Unfortunately, it did not.
It did not.
So the ones that had the seal and the ones that didn't have the seal had the same type of proactive ingredients in them.
They both had plenty on tea.
But it wasn't better that you had this.
It wasn't better.
It's one thing that you don't have to think about.
There you have it.
Michael, thank you very much, Sapta, for all the wonderful work.
Michael's latest book is called Live to Eat, Cooking the Mediterranean Way.
When we come back, we are ranking the best new non-dairy yogurts hitting your market these days.
They are the next big thing, but are they worth it?
We're going to find out.
The murder of John Benet Ramsey.
New revelations that may expose the truth.
She's the center.
She's the star.
Was the crime covered up?
The couple who say they can prove it.
There was a secret.
She didn't want us to know that little detail.
Plus, is the way you've been using coconut oil secretly making you fat.
A brand new development in our Feet to the Fire investigation, all nuance.
That's coming up tomorrow.
We are going beyond the Greek yogurt to the new nut milk yogurts colonizing your dairy case.
Co-founder of the Premier Wellness site, Well and Good.
Elise Lura is here.
She scoured supermarket aisles and brought back three new non-dairy yogurts.
I'm going to put them to the test.
And guess what?
I've got the ultimate taste challenge.
Are you ready for this?
I'm so ready.
Come welcome.
Let's do it.
No nonsense judges are here.
They don't care what I say because they are passionate about their big fat Greek yogurt.
So a traditional Greek yogurt is usually a little tart, kind of thick, but still very creamy and smooth.
So it flows in your mouth.
Yes.
And it burns you a little bit.
All right.
So these are all nut yogurts.
I'm warning you ahead of time.
We'll catch them in a second.
But why nut yogurts?
Who are they good for?
Everybody is obsessed with these yogurts right now.
So non-dairy products, plant-based products, the biggest growing category in the grocery store right now.
I mean, you can get your almond milk now at Starbucks.
It only made sense that alternative milk products would just make their way into yogurt.
So it's completely taking over the dairy case and even in Greek style.
So hope we've got one here for you to try.
Zamer Zibdis.
I'm spitting all over myself.
Okay, now take the yogurts in front of you.
The first one is the almond milk.
Now, interestingly, before you taste it, take a look at what it looks like.
Swirl it around, identify the colors, the thickness.
As you swirl it around, Sophia, describe it to us.
Cashews: The Rich Texture Winner00:03:54
Well, I was expecting it to be more watery, to be fair.
So I like that it looks smooth.
I'm sure it's going to have a smoothie taste to it as well.
Go ahead, taste it, everybody.
Let's see what you guys actually think.
And as they get a taste, we'll come back to each of you.
So why do they turn nuts in the yogurt?
What's the benefit?
Well, I mean, the benefit is that you're getting what's already in the nut.
So nuts are full of healthy fats, as you know, antioxidants, vitamin E.
A lot of people like these also because it doesn't have cholesterol like the dairy yogurt.
Of course, it also doesn't have the same amount of protein.
You'd get about 11 grams of protein in the almond milk, the Greek style, versus the regular one where you'd get about 18 to 20.
And that's probiotics we heard as well.
Always, always.
Every yogurt has to have them.
That's what causes the fermentation process.
Something to keep in mind.
It might matter.
Okay.
You can't make Tzatziki with this, though.
No.
There's going to be a problem.
True.
No way.
But Turks could make anything with anything.
Just pointing that out, Chris.
Oh, yeah.
And Sula, describe a taste for us.
I think it's a little sour.
It's not as thick as we normally see a traditional Greek yogurt, but it's not a bad alternative.
Did it taste nutty to you?
Did you taste an almond?
If I did a blind taste test, I don't think I would pick almond.
I don't think so.
All right, Zemartivis family.
Let's go to the next one, the coconut yogurt.
This one is easier, I would think, to match up.
And while you're tasting it, go ahead and scroll it around again and give it a taste.
A little thicker, you'll notice.
All right, tell us more about this yogurt, please.
Sure.
Everyone is really, this is a cult favorite.
Everyone's obsessed with coconut yogurt right now.
One of the reasons is because people are really into the ketogenic diet.
No.
I'm sorry.
No.
It's coconutty.
Sour.
I don't know.
It's a little grainy.
Yeah.
I like this one, though.
I love when Greeks fight.
This is so perfect.
You can see this one.
It's a fluffy texture.
Yeah.
No, I like it.
The texture is definitely fluffier on this one, and a lot of people like to use it as a whipped topping.
It's a full-fat yogurt, too.
So if you're looking for full-fat keto-friendly foods, this would be your go-to.
Zadiki, this is something you could make.
You mentioned a couple dishes you could, but zaziki.
Yeah, I love making Tzatziki.
But this has a little bit of a coconut taste, but the texture is definitely better for Tzatziki than the almond is.
So he gets a bigger check from you.
Yeah, got it.
All right, next one up is the cashew.
So Demaziki's family, go down on cashew yogurt wise.
I'm trying my best.
I really appreciate it.
This is not a Greek-style yogurt.
Cashews are like ridiculously rich, ridiculously, well, rich.
I mean, people love them because they're such a delicious nut.
Now, the interesting thing about it, for all that yummy flavor, is it has a really good, healthy profile.
So low fat, super low sugar, and calories are about 140 per serving.
So you can feel really good about eating something that's super rich.
Thoughts on this one?
I don't like it per se, but this one's the best one for Tzadziki.
I think this one tastes better.
Can we mix?
Before you mix, before you mix, I need you all to just agree on which one you would recommend for America to taste next.
Ooh, time of dancing around.
Put your winner on the pedestals.
Yes, ma'am.
Winner on the pedestal.
Which one was that?
Do you have one cashew of oat?
It's cashews.
It's more yogurt.
This is more Greek yogurt.
Yeah, that's more yogurt.
We got two cashews, two coconuts.
All right.
The tie.
Cashews and coconuts.
Try them all.
Thank you very much for joining us.
Thank you.
Feel proud.
At least it's a pleasure.
Well done.
Thank you.
everybody. We'll be right back.
The murder of JonBenet Ramsey.
Was the crime covered up?
The couple who say they can prove it.
It was a secret.
Raw Milk Controversy00:04:19
She didn't want us to know that little detail.
All nuance.
That's coming up tomorrow.
All over the country, raw milk is being sold under the radar.
Looks like a typical glass of milk, but it's raw, unpasteurized milk.
And that's not as easy to get as you think in most states, and it's actually illegal to sell across state lines.
So here's the question: why are people going to such extreme measures to get this?
Is raw milk really more nutritious?
Or is this trend putting you at risk?
Take a listen to the passion from both sides.
It's a provocative clip from the new food documentary, Rotten Christine Honey.
It's lead investigative journalists with us.
Supporters of raw milk, everybody, call it the real milk.
But how is this different, the raw milk, from all the milk we generally buy in the supermarket?
I have to say, raw milk is not just a fad, it is a huge movement.
It's something that's considered something that can be very healthy for you.
What raw milk actually is, is milk that is not pasteurized.
It comes from cows, it comes from goats, and it does not go through the process of pasteurization, which basically heats up and takes up a lot of the bad germs.
There have been benefits considered of it, too.
So, let's get into one of the main complaints, which is that pasteurization, heating the milk, reduces the nutrient benefits.
Thoughts around that?
Yes, so there have been a lot of studies about saying, you know, is raw milk healthier?
And what we found is that pasteurized milk still has a lot of benefits to it.
When you do heat up milk, things go away, like vitamin C, but we typically don't drink milk for vitamin C.
We get that from other sources.
So, it looks better.
There's an understandable desire to think that the raw milk is healthier, but I want to get into the detail because it's a bit of a trade-off here.
Let's take a close look at raw milk and some of the claims about its benefits.
And I'm going to try to be fair just to identify where the opportunities are here.
So, you investigated a couple.
So, you looked at tooth decay, which is one of the purported benefits of raw milk.
Any data?
We do not, not specific data that can say that tooth decay, yes.
What about the issue of Crohn's disease, an inflammatory bowel problem?
We actually worked extensively with academics who really dig into all of this, and we did not have strong, conclusive data.
What about autism?
It's a gargantuan problem in our nation increasing.
We'll do anything to get ahead of this.
Yes, I wish I had good data on that, and we did not find things that were conclusive.
And how about cancer?
I mean, wouldn't that be wonderful?
That would be wonderful, but yeah, no, no.
So, we actually put the medical unit to work and we look at some of these issues.
We dug hard to find out where the data was on this.
And there were studies looking at allergies and inflammation and nutrition, but the only reliable benefit we could really hone in on was taste.
I personally do think it tastes better.
And maybe it's beneficial for people who have intolerance to milk, because I've heard that anecdotally, but unfortunately, it's just been hard to prove it.
And there are real safety concerns, which is where the other side of this equation hangs out.
Because it's, you know, if it's just about taking out nutrients, we argue that, but it doesn't seem to be as safe as most of us hope.
In fact, one of the kids in your documentary almost died from it.
Yes, he did.
Chris Martin, his mother had actually bought him raw milk to help with allergies.
So it came from this wonderful place, and that's what's heartbreaking about raw milk.
A lot of parents are buying it because they think it's helping their children.
Come on over here.
I want to put this up in the numbers because I don't want this to be lost on anybody.
Because I don't take these positions lightly.
The CDC is reporting that unpasteurized milk is 150 times more likely to cause foodborne illness.
In the most recent reports, there have been about 81 outbreaks.
So these are big numbers.
So if you're looking for a better source of the healthy bacteria that are preserved in raw milk, because you're worried about these potential complications, where do you go?
Well, I mean, there's a lot of ways to get these kind of to kind of get these same nutritional benefits.
Buy yogurt, try kefir.
There's other ways to go without experimenting and diving into the raw milk world.
So we reached out to the Weston A. Price Foundation, who advocates for the raw milk industry.
They said in part, the vast majority of the illnesses claimed for raw milk are not proven, simply reported.
In the early days, we did not have much evidence to refute the headline-grabbing claims against raw milk.
Mantra For Managing Worry00:02:57
But today, we have years of input and records.
And these records show us that the claim of inherent danger in raw milk is false.
Your documentary is wonderful.
It's called Rotten on Netflix.
Check it out.
It'd be worth your time.
We'll be right back.
Thank you.
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 want to cigarette.
On the scene with a coroner.
It is my goal to correct 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 Garage Show.
I just learned a big lesson about how to handle stress from all people my two-year-old grandson.
There's little John there.
He's a little cute thing.
He looks like his mother, Daphne.
He's on his way to a new class with my daughter, Daphne.
Y'all remember going to class the first time?
Okay, he's never gone to school before.
This isn't even school.
It's like a play date with a bunch of kids.
So I guess he was nervous, although you couldn't tell.
The new situations can bring out stress in anyone.
But take a look at how John handled his anxiety, especially the first thing he says.
Take a listen.
Don't they, kid?
Do they?
Don't worry, kids.
He's saying, don't worry, kids.
Why would he say that?
Couldn't understand it.
All right, let's go find our tumble class.
Would it work?
Would it help him to say that?
Hello, kids.
Hello, kids.
Hey, kid.
I couldn't show you play with the other kids, but he just engaged them.
And here's the thing.
I couldn't understand why he was saying that.
Why would he be saying, it's okay, kids?
It's okay, kids.
Who is he talking to?
Any thoughts on that?
Strange, isn't it?
It was kind of like his own mantra.
His own mantra.
Exactly.
My wife told me that.
She used that word, by the way.
She said he's just self-soothing.
He's calming himself down.
And I had missed it completely.
He was giving himself a pep talk.
He wasn't worried about those kids being nervous.
He was one of those kids.
He was the most nervous of all.
And it made me think about what we do when we're feeling overwhelmed with worry.
We're stressed out and we're on the edge.
Do we binge eat?
Yes.
Right?
Do we do things that don't make sense for our body?
How many times do we automatically reach for food or focus on negativity and fear that only intensifies the stress we're experiencing?
So instead, as John taught me, we all got to learn to self-soothe.
It's natural, it's effective.
And if it's going to be something to stimulate your senses, which is okay, right?
Make it something that's healthy for you.
It's okay to acknowledge the fear.
It's fine.
Say it's okay.
But, you know, have a cup of tea, not a pizza, if you're going to deal with it.
It can also help you cope with the stress better.
A little comfort can go a long way.
So that's a little bit from John, his first lesson at age two.