DoctorOz: Food Fact Check: The Answer To The 'Are Eggs Healthy' Debate | Dr. Oz | S11 | Ep 22 | Full Episode

A food investigation that could change your breakfast forever. What's the truth about the yolk? What every family needs to know about eggs. Eliminate it? What do I do? And just what goes into your morning sausage. Plus, Brooke Shields. From reluctant teen idol to confident woman. I'm now starting to celebrate my body in a way that I never felt free to do it as a kid. Coming up next. It's a food fact check that could change breakfast forever. We're talking about your favorite morning staple. So many of us still question them nutritionally. Could they still be bad for your cholesterol or your heart even though they taste so good? Or are they really protein heroes you should be eating every day? What's the truth about the yolk? I've got breakfast tables all across America who are standing by to find out are eggs good or bad for your health. Hi America! They're all energetic out there. Today, the latest news to help unscramble all the confusion. Because it seems like a lot of my viewers spend a lot more time debating everything about eggs than actually eating them. Take a look. Hey Dr. Oz, I'm Jade and I'm here with the rest of the Crunch Crew. Let me introduce you to the girls. This is Amber. She is our resident expert in everything in life, especially food. This is Chris. She's been brunching it forever. All the time. And this is Jojo. And she is kind of picky. Every time we go out, there's a problem with her order. There's a problem with her eggs. It's not true. It doesn't matter when a day, any time we go. All the time. Let me tell you a little bit about it. It's not bad. I love eggs. I always eat them the same way every time. Two eggs, carboyle hot. Look what I got today. Scrambled. Not at all. Dr. Oz, we need to know. What should we be eating? What's healthy for you? I don't know. Like organic? Egg substitute? Like what? I like egg whites. Dr. Oz, we need an egg food fact check. Do you think you can help us out? Our brunch bunch is here in person. Christina, you say you always go for the egg whites. Why is that? I do. And the reason why, I'm on a new health kick. And I just like to be honest, Dr. Oz, it is high in protein and low in calories. And I'm trying to watch my figure. Well, I agree with all that. And Jade probably does on some parts of it, but not the egg white part. I kind of disagree. I like the whole entire egg. It's just more pleasing. Amber and Joanne, your thoughts about this conflict, this battle of wills? I don't know. I agree with it. My thing is all about taste. So whether you give me the whole egg or you give me the egg white, for me, it comes down to what tastes good. So I don't know. I'm going to have to agree with my cousin. Oh, a cousin. I know. I don't know. Let's bring in my good friend, chief wellness officer at the Cleveland Clinic, Dr. Michael Roizen. He has been at the center of this, researching it, learning everything you can, becoming the world expert on the yolk of the egg because it has been at the center of this debate. What is the latest about yolk's actual nutritional benefits? So yolks have great nutrition. They have all the proteins you need, all the amino acids you need. They're wonderful. But we worried about them because of this yellow stuff, the cholesterol. But we were worried for the wrong reason. What they really have is a lot of this choline. Now, there's a hundred times more choline than in your favorite cup of kale. But choline is essential. It's essential for brain health and metabolism. So the big question is, was it a danger? And is it a danger? Well, at the Cleveland Clinic, Stan Hayes and Wilson Tang did some beautiful research showing that it turns the bacteria inside you to produce TMA. And that TMA goes to your liver. That causes inflammation in your arteries, in your brain, and in your kidney. So a little choline is absolutely essential. But choline with egg yolks may be too much. All right. So let me show you why choline needs to be on every doctor's radar screen. So let's take a close look at how the substance in egg yolks may actually cause blood clots. So you got the egg. You put it in your body, right, through your mouth, down into your intestines, right, and you ingest it. It can interact with certain gut bacteria. And that gut flora, right, makes a chemical that creates something called TMA. That's what Michael Rosen mentioned. It doesn't really matter what it's called. It matters what it does. What it does is it turns into this thing which can cause inflammation in blood vessels, which can lead to the formation of plaques, right, that can narrow arteries. It also makes the platelets sticky, more sticky. And that's important because platelets are great for clotting, which is fantastic for your gut. But it's bad if that happens, the blood flow to your heart or to your brain. That can lead to a heart attack or to a stroke. Let's check in with one of our breakfast tables who's standing by to see how this has influenced them. Michelle and her friends have been having breakfast right now at Beyond Diner. How are you guys? Hey. Hi. So who over there is a yolk lover? This one right here. Oh, my gosh, Dr. Oz. I'm an emotional eater. I love yolk. They always tease that whenever we go out, that's like my breakfast of choice. So eliminate it. What do I do? So what do you think about this news on the yolk? I feel sad. I appreciate it, but I eat it everywhere when we go out for brunch. We go to brunch all the time. We always make fun of her. All right, well, thanks for joining us. You're going to enjoy this because I'm going to put Dr. Roy's into the test here. He's with the Brunch Bunch. And he looks concerned, and so do they, about what you just heard. So if you absolutely love yolk, like our guest just mentioned, what do you do? Well, first of all, you should have at most one egg yolk a day. Now, the American Heart Association says, if you will, one egg yolk or two egg whites a day. But I think it should be one a week, if you will. One a week? Yeah, because that's when, especially if you eat red meat, because it changes the bacteria. So, Christina, you're absolutely right. Have a lot of egg whites. She's right. No yolk, no problem. Now, what you can do, though, is if you want to avoid that change in bacteria, this extra virgin olive oil. Now, for those watching their weight, it's a little problem because you've got to have four tablespoons of it. That's a lot. That's 650 calories out of the rest of your diet. Red wine also has the stuff that's fermented. But I'd listen to Christina. Here's the thing. You just switch out your mimosa for the red wine, and you're good to go. That's my rule. Thank you very much. You can check out more helpful tips on the best food choices each day in his great new book, What to Eat When. Up next, in light of the recent yolk debate, could the future of eggs be plant-based? Don't scoff yet. What's the deal with the eggless egg? She was adopted from the Ukraine at age six. But her new parents knew something wasn't right. It's obvious that her records were falsified. This is an adult masquerading as a child. They obviously need some sort of help. She is screaming, I'm going to kill you. You're going to die. Truly unbelievable. Plus, breaking news. Is Lori Loughlin headed to jail? We have the latest updates on the college admissions scandal. That's coming up tomorrow. We're back investigating eggs. And now we're food fact-checking a hot new food trend called eggless eggs. Don't know if you heard about them, but it's part of the plant-based boom. Everyone's into it. But is it all that it's cracked up to be? Our Brunch Bunch is back. Jayden, I'm going to start with you guys. What do you think about these eggless eggs? An eggless egg? Yes. That's something I've never heard of before. But I'll be willing to try it. But I'm a little bit skeptical because we're egg experts. And I don't want it to ruin my brunch. So I don't know. Joanne, Christine, any questions about eggless eggs? I mean, I guess my first thing is, I mean, what is an eggless egg? Where does it come from? Is it fried the same way or what? How do you prepare it? You know, I would see the packages. I had no idea what they meant. I thought it was a play on words. It turns out that it's not. So we're going to check with you in a second. I'll be right back. Meanwhile, are you guys hungry? Eat. Yes. Enjoy. Don't wait for me. Just go ahead. Don't wait for me at all. So Jayden Boone is back. He's going to help show us what he's uncovered. What forms do these eggless eggs come in? Well, they come in bottles and they come in dried packages. Okay? So it's dehydrated or liquid form. Two forms. Yeah, two forms. And you can always find it online. Okay? Nutritionally, how do they compare to regular old eggs? Actually, they compare really, really well. The only thing that you're going to actually miss is you've still got the proteins. You've still got the nutrients. But then the pretty cool thing is no cholesterol because there's hardly any fat in them. So maybe, maybe it makes sense. So let's first look at these eggless options that are powdered eggs. Yeah. Now, again, that's not an egg, right? Powdered eggless eggs. Yes. Okay. What's in there? How do you do this even? Okay, so what you see here is the ingredients that you'll find in the actual pattern. It's obviously powder form. So you have soybean protein, chickpea protein. You have nutritional yeast. Then you have all these other little things like, you know, the plant-based sugars and then the natural flavors. Now, all of those things are then bound together. And then by the magic of, and you might see this in a second, add a little water and then the powder comes into an egg form. You did this actually. I did. I actually spent all weekend working on this. Because to be absolutely honest with you, I've never worked with this before. So this is amazing. And as you see, I was at some point impressed and not impressed because it didn't look that appetizing. But then what you have to figure out is how do you use it? Would you make a scrambled egg from that? Maybe not. You know what the funny thing was? I was actually tricked by what it looks like because it didn't look appetizing from the start. We taste with our eyes, okay? And what's the difference between the powdered eggless eggs and the liquid eggless eggs? It's just a little bit of water and a little bit of oil. That's it? That's the only difference, okay? But then I would say in the consumer sense, it's convenience, okay? So what you're going to see here is, guys, it looks like mustard, right? Yes, exactly. It looks like mustard. And when I did this in testing, I was like, no way is this going to look like an egg, right? So I poured it in just a touch, got a hot pan, and I'm using a nonstick so that you don't actually add any other oil, okay? You can literally make eggs just with this mustard-looking substance. Yeah. The only problem for me was this is the price, okay? This worked out around $8 a bottle, where 12 eggs is around $3.99. So that's the only balancing act for me that I had to come over. But then look at this. As it's forming, I don't know how it does it. How brilliant is this? And look at it. You won't even notice the difference once it starts cooking. Look at that. Well, I got to say, this, I mean, I don't know how many eggs are in here, but we didn't use very much. It must be a dozen eggs in here, more than that. I bet you that it's not much of a price difference. This real question is, it's easier. For sure. Yeah, yeah. But does it taste the same? That's the key question. That's the thing. So actually, so let's check back with our bunch here, the brunch bunch. They've been eating away, haven't saved anything for me. Now, I told you that I let you taste these eggless ones, right? But here's the reality. That's what I've been serving you the whole time. No way. Everything you've been eating. The French toast is eggless. No, I like that. These are not actually eggs in your front of you. These are the eggless options. Oh, my God. You can't even tell the difference. You can't. Not at all. You had no idea. No. It's true, though, right? So you have little voting pads. Now, I just want you to be honest with this. Knowing what you know now, and let's assume that it's relatively similar in terms of price and convenience and everything else. Okay. Just on the taste alone. Yeah. Which team would you be on? Would you be on the egg team or the eggless team? I don't know. It's a cheap decision. Go ahead. Put it up there. Okay. Vote right now. Raise your sign. Okay. Raise your sign, whatever you believe in. Ready? Go. One, two, three. Eggless. Oh! One regular egg. Subtle difference. Majority rule. You get the full list of ingredients found in eggless eggs at Dr. Oz.com. Up next, the side to your eggs, right? It's breakfast sausage, of course. Or is it? The good, the bad, and the ugly. Stick around. Inside the scariest house on the block. I hear footsteps coming up behind me. And what we uncover. You feel chairs moving somewhere in the house? Will shock you. All new Oz. That's coming up on Thursday. We're back with our breakfast investigation from eggs to now those sizzling, crispy, juicy breakfast sausages. And they come in all kinds of forms. You've got the pork ones and the turkey ones. And I know you love the chicken ones because you're getting so many of them. In my household, these veggie ones have really gotten popular, right? There's so many out there, right? So we've shopped the supermarket to find the good, the bad, and the ugly about all these. Chef Danny Boom is here. He's an insider who actually worked at a factory that made breakfast sausages. So regardless of what meat goes into it, how does a supermarket sausage actually get made? You've been there. I've been there. I've been in the trenches, Doc. And the strangest thing is that, like, in the last ten years, we've seen a big industry shift, okay? It used to be the cheapest sausages used to be filled with filler, which was basically what we like to call mechanically reclaimed meat. So we would throw all the bones in that was left over into a big centrifuge whisk. And then all of the meat that was left over would be scraped out and then pumped into basically the casings, okay? And so what you want to look for is in your sausages, the first thing is when you open a sausage, you see a little air bubble in there. That means the fat has opened up, okay? That means that there's actual proper fat and lean meat that's been in the sausage. But the cheaper ones are generally more solid, okay, because that is basically the filler, all right? So there's a big difference between the price points. But obviously, if you pay that a little bit more, you get a lot better for you. Let's walk us through some of these things. When it comes to the meat versions of sausages, breaking it down, we got – actually, let's start with the good. What is good about breakfast sausage that you find in the supermarket? Well, there's a lot of good. Okay, so we have pork. We have chicken. We have turkey, okay? And what you're going to see here, guys, is there's a difference. First of all, there's the difference in what we're seeing. These are molded sausages, so they actually don't have any casing on them, okay? And they're also smaller, so that means they're cheaper to make, all right? That's the first thing you're going to see. But then what you look is into the ingredients and the protein levels. Sausages are always going to be a great source of protein, okay? That's the most important thing. But then there's – and also there's no really additives into it. There's lots of natural ingredients in sausages these days. But the big thing is you've always got to be careful of the salt and the fat. And the bad side, the thing that concerns you the most is? Is always there's high calories, high in salt, and high in fat, okay? Because the fat is always the filler. Well, they taste good. They do taste good, and fat equals flavor, so you've got to be careful. Of the meat sausages, which one should we be looking for if we want to eat the healthiest? Okay. Got pork, chicken, or turkey to choose from? I'm always going to go for the – I'm always going to go for the turkey. Turkey's leaner. It's got less natural fat. And basically, I always think it tastes better. I sort of – on a taste wise, I'll go with you. I think turkey's a little bit better. What's for me? A tiny bit better. All right. Now, like the eggless egg, there are meatless sausages. They've gone meatless. What are these new reverses? How do they actually mimic those meat sausages with this? Well, the funny thing is it's kind of like the eggs. It's more or less the same ingredients for one. So we've got soy. We've got millet. We've got lentils. We've got chickpeas. And we've got quinoa. They're the substance of the proteins, okay? And then they may use an egg white, or they may even use a binder, okay? Then they use water and a salt. And then there's the seasonings, which you can always – it always amazes me what's in the seasonings. Because you actually think there's actually more natural flavors now in the seasonings. It gives it the color as well. A lot of turmeric. A lot of carrot in there. Then you've got cane sugar. And then for some reason, we noticed in the ingredient listing, there's a lot of maple syrup. Both? Sugar? Regular and cane sugar and maple syrup? And I'm like, whoa, whoa, whoa, whoa. I'm putting maple syrup over everything with my pancakes and my eggs and tomato ketchup. So why do we need so much? So I generally go for the not-so-breakfast sausage so I can save on the sugar intake and the salt intake. It does explain the sweetness. But it's mainly the seasoning that makes it special, makes it comparable. The texture's a little different. Yes. So how do veggie sausages create nutritionally? Obviously, we avoid some of the bad stuff, okay? This is the good side, okay? We've got more or less the same amount of nutritional value as the eggless eggs. But again, you have to be careful with the veggie sausages. It comes down to salt, okay? Now, with those sausages back there and with these sausages here, what you've always got to look to is the back of the packet, okay? Now, the back of the packet is always going to give you the caloric intake as well as the ingredient intake. So if salt is number three, you don't want that in the ingredients list. The higher the ingredient, that means there's more of it, okay? So at number three, we don't want salt at number three. We want salt at number eight. And again, but there's no cholesterol in these, right? No cholesterol. Less fat. They're still high in protein. All right, so we wanted to find out which tastes the best according to another breakfast insider. So we brought in Faye, who's a waitress at Beyond Diner. You're probably wondering where she is right now, right? She's always on her feet. So I thought to give you a chance to just put something in your mouth instead of running around all day long. You've tasted all of these. Any thoughts? So I thought that I would go for the pork sausage. But it turns out it is the veggie sausage that I found to be the most salty and juicier. The veggie one? Yeah. Really? Oh, my goodness. There you have it, everybody. The expert has spoken. Veggie wins. And it has nutritional benefits that your food's built up. Exactly. Give it a chance. Give them a chance. We'll be right back. Coming up, the wonderful Brooke Shields is here, and she's sharing her secrets to looking and feeling young. Is this one of them? This may or may not be one of them. I'll reveal the real things I do. Am I being punked? Today, a very special guest. She certainly was a very pretty baby. But you actually might remember her because she was in a movie called That. You all remember That? Over the last half century, she's evolved from a child star to make it as a supermodel. Very successful, right? And then she was awarded for her acting. And she got recognized for her writing. And now, perhaps most importantly, that pretty baby is a wife and a mother with pretty babies of her own. Please welcome my friend, Brooke Shields. I'm so happy you're here. You look wonderful. Thank you. I see the pictures of you on Instagram all the time. Thank you. Come join us. Okay. So, you know, the fact that you're famous for your beauty is obvious to everybody. But you've been very public about the fact that at age 54, you're still appropriately proud. Since a child, you've been in the public eye. And after 54 years of being watched, what is it like? You must have insights into what it's like to be a woman in America today. Well, I had a really sort of fraught relationship with the whole idea of beauty since I was a little kid. And, you know, you say, like, I was on the cover. I was a lot of... There was a disconnect between my head and my body. What's interesting about it now, as a 54-year-old, I'm now starting to celebrate my body in a way that I never felt free to do it as a kid. Because when there's... I think that when there's such scrutiny and there's so much attention paid to the physical, I just shut down. So instead, I kind of avoided it and threw myself into my studies. And threw myself into academics. And that was going to be... I was going to work on my brain. And I was going to have a life independent of this whole crazy world that I was in. Like, I was going to be a healthy human being. I was going to have a family. And I was... So it was an interesting trigger for me. Your mom was your manager. You've spoken about this in the past. How did she contribute or alleviate some of the pressure? You know, we were so enmeshed. And she used to... She never shamed me about my weight or anything like that. But if she got drunk, she would make a little comment here and there. But then in the next breath, she would say, you know what, forget them if they can't handle it. You know what I mean? You just be proud. You just walk out and you just be proud. So there was this kind of mixture, always, of these two things coinciding in my brain. And it was hard to really know what to do with that. You mentioned sexuality. In what ways did you not feel sexual in this process? Because I was labeled the Lolita as a baby. You know, even just as a kid. And then I do Pretty Baby, and that's a controversial film. And Blue Lagoon. But then in the next breath, I was labeled the most famous virgin. So there was this kind of mixture of, yes, your body is your own, but you deny yourself. And the world was going to know if I lost my virginity. So I have this fear and this terror. So I just thought, oh, I'm just going to not even deal with that. So when it actually happened, when you lost your virginity, did you feel... I ran out of the room, down the hall, butt naked, because I was terrified that the world all of a sudden knew. It was crazy. Like, my brain had a... My poor boyfriend was just like, hey, hey, hey. Like, ran after me with a blanket and was like, you're okay. It's okay. I'm not going anywhere. He was just very sweet about being patient. So Robert and Greer, they're 13 and 16, right? Yep. Joyful ages to have in the house. Joyful, yes. Just joyous. Easy, helpful, polite, kind. They listen. Ah, they listen. They engage. Yes. Nothing, nothing, nothing. Nothing. That's the usual answer you get. I don't know. So do you talk to your daughters about body image? It must come up. They teach me. They have taught me. It was interesting because it wasn't until I got pregnant that I started celebrating just my physical being and being a female. And these girls love their bodies. They're just looking at the tighter, the shorter. And it was so shocking to me to watch them love their curves and their form. And they would say to me, Mom, you look good. Why don't you wear a bathing suit? Or why don't you wear a bikini? Or why don't you do this? And I would just think, no, no, no. I've got this and I've got that. No, no, I'm going to be a disappointment. Can you carry that stuff even with you? And then I thought, I can't do that because now I'm not giving them the proper ammunition. I am not preaching properly because I want them to do something, but I'm not the example of it. I love how you thought all this through. That's what moms do. You've worked it all out. It takes a lifetime to figure it out. When we come back, Brooke's going to reveal more about how she looks and feels fabulous at 50. I want you to hear her three secret weapons in the fight against aging. And they're powerful ones. Next. She's dancing it off. I wish she could do it. 54 years old. That's how beautiful Brooke Shields is. You posted on Instagram an image of who you are, which I'm so proud that you did. Look at this photo. She has almost a million followers on Instagram. Overrunning the comment section, inquiring about her age-defying beauty. Today she's here revealing the three secrets to looking and feeling young. I know you're always in front of a camera. You had a big campaign recently. And you found a technology that intrigued me. It's a laser technology. Yes. That got rid of the love handles, which I sort of adore women, but I understand why sometimes you don't want to have them. Hang on to. Hang on. What's it called? How does it work? It's called warm sculpting. And it's a laser technique, but through heating and destroying fat cells. It's not a weight loss program. That you have to do on your own. You have to work out and you have to try. But there are, after having two kids, there's a thing there and there's things here. And, you know, inside of my knees look like something I don't recognize. Did it hurt when you were having the laser kill those cells? You know, for me, it didn't. I didn't feel like it hurt. But Brooke liked it so much she became a spokesperson for the United States. So you must adore it. And it certainly worked. It targets, I'm telling you, and it works after you get a few treatments. I've had a few treatments. I wanted to sort of get the message out that it's okay to avail yourself of techniques that exist. You know, I don't currently have any plastic surgery, but I'm not against doing what makes you feel the strongest and the sexiest. Good. I think that's the right answer. All right. Let's get to the secret weapons in the fight against aging. Brooke's beauty balm. All right. You can fake a youthful look. Teach me how to do that. You know, okay. Always from the time I was a little girl would just, you know, put it on my eyebrows so it kind of keeps them sculpted. Where would you put it on? Okay. Hold on. Fix this face. This face needs help. I would just, I would pat it under here. It's good for moisture, especially if you have to fly. I would do a little here. Sometimes I'm not going to touch your hair, but. You put some in the hair, too? And sometimes I'll just do this and then I'll get the ends because I get dead ends. But it's not, you know, it's not greasy as much as it's a balm that is multipurpose and even on your eyelashes. All right. Listen, you can't beat the price. Oh, the eyelashes? Yeah, the lashes. Oh, my goodness. So it actually conditions you. How come that's so hot? Yeah. You know, it's just a good little conditioner. All right. Number two. You mentioned some of its actual work. Now, I didn't realize that this wasn't widely appreciated, but I'll share it if it's okay. Okay. You had a total knee replacement. Yes. A partial, sorry. Just so this half of this knee is titanium. Well, even better. You're a $6 million woman. Exactly. But you got it from working out a lot and yet you still feel so passionate. So Pilates has become your new exercise. Yeah. And I got it from dancing, actually. I'm just going to do this because I don't have total balance yet. But I got it from dancing on Broadway. So I'm going to just do this because I don't usually do it in heels. So there's a place you can put it here and you sort of squat. It's very ladylike. And you do this. And then you go back and you feel how hard that is. Let's just waddle over here. Waddle this way. There we go. You can wear it around the kitchen. There we go. All right. Grub for growing. I'm sorry. For glowing, not growing. You might grow too much. Better grow. Grub for glowing and going. Okay. Yes. It keeps you a little, it keeps everything flowing, so to speak. I love yogurt. I like just plain yogurt. You put a fiber cereal. A fiber cereal of your choice. Is this your typical breakfast? Yeah. I'm going to use my fingers. Berries. These babies. Yep. Thank you. A little drizzle of honey. And it's a delicious snack. Oh, boy. That's not a drizzle. Simple, easy. Again, like the other things you've shown us, very inexpensive. And there's no reason you can't automate your life to include this. The fiber is really good. I find I need that now. Bring our bands over here. All right, now. The final bonus, bonus secret. You say this to yourself every day as you have your breakfast with your bands, multitasking, your daughters are ignoring you. All right? Exactly. And if there are things that actually that we can do all the time, no matter what else is happening in our life. It's really, I've boiled it down. I really have boiled it down because if I just show up and just be present, if I keep it simple and be kind to yourself and to the situation and those kind of three things, when I just reduce it to that, I'm able to be in traffic without literally going off on somebody. You've always been beautiful on the outside. It's wonderful to see how beautiful you are on the inside. God bless you. Brooke Shields. We'll be right back. Last to learn from this woman. Pay attention to her wisdom. Breaking news. Is Lori Loughlin headed to jail? We have the latest updates on the college admission scandal. All nuance. That's coming up tomorrow. What do you think of when you hear the word eczema? You just imagine dry and itchy skin. Over 31 million people in the U.S. have some form of eczema and almost 10 million children have the most common kinds called atopic dermatitis. These are what images of atopic dermatitis look like. With these staggering statistics, chances are someone in your life suffers from eczema, but you don't even know what it's like to live with it. Today, what's your eczema story and how to help stop this itch-scratch cycle? Not a pretty sight at all. My eczema has affected me in all areas of my life. Emotionally, mentally, physically, socially, in my relationships, in my career. You name it, eczema has always been there. My skin actually got worse when I was going into college because of a mix of extreme stress with my classes and weather was terrible for me and led me into this terrible spiral effect of stress and eczema. I just don't want to have to wear things that expose my eczema because I'm afraid that people are going to stare at it or question it and it just makes me feel really uncomfortable. Beautiful stories. A few of my viewers are here in person to share their own eczema stories. Ethan and Ventura are here. We're going to bring out your daughter in a second and Gabby is next to me here. Gabby, how long have you had eczema? I've been struggling with it for a long time. I work as a pharmacist, so I always have to cover my skin. My patients think it's contagious, actually, sometimes. It's very embarrassing and I have trouble working and covering my skin every day. Ethan, what's your daughter's story? Our daughter, we started noticing that she was getting eczema a little bit around her legs, going up to her arms and then onto her chest. It's hard for her because she's an infant. She can't scratch, so it's been tough for us. We took her to a dermatologist just to get ahead of it. We both have it, so we just want to get ahead of it and make sure that she's okay and doesn't flare up as bad. How old is she now? Four months. You just want to help in any way you can, doesn't it? Yes. You guys have personal experience, so it's doubly amplified. Let's go through exactly what this is all about because you have tremendous personal insight into it. I want everyone to be able to walk in the shoes of people who have eczema. Together, we're going to create a life cycle of the eczema flare-up demonstration. You all get to help me. Gabby's going to lead the way. For the first time ever, right here in the studio, I've turned everything into this Eczema Itch Scratch Simulation Lab so you can actually appreciate it. We use some metaphors. Gabby, I purposely put a little bit of sandpaper here because that's to reflect how your skin might feel when it's dry and itchy. Please, if you don't want to scratch it, describe. Yep, this is me every day. That's you? Just like that. It's a course. Very rough, yeah. Difficult to maintain and to hydrate. Once you have that feeling of your skin, you naturally want to scratch it, which takes you to part two. If you don't mind, we've created this again. I don't know if you can all see it. I gave my whole body to you. You can see what happens, right? Obviously, this could also land on your shoulders, your clothing, but it's reflective of what's going on with your skin, and your skin doesn't want this to happen to it. When it happens, you have no choice. You itch away, all this stuff falls off you, and then you end up with this. Unfortunately, this is a fairly common problem because you end up with a flare-up. Ethan, what's it like for you when you have a flare-up? You've gone through the itching we just described, and you have a flare-up. It's unbearable. It's like you're on fire, basically. Even though it's not good to itch, itching soothes it, though, in a way. After you experience all this, you're going to bring some expertise in. I brought in a birth-certified dermatologist, Dr. Rosemary Engleton. She's here to help. She's going to help on behalf of my trusted sponsor partner, Eucerin. Those three wonderful people we're going to come back to in a second have told us their personal stories. That's what our whole show today is about, people sharing what's really going on in their lives. As an expert, explain to those who don't know much about eczema what's really going on. Eczema is really a group of conditions where the skin becomes very irritated and inflamed. Atopic dermatitis, that's the most common type of eczema. What's happening really at the bottom line is that there's this breakdown in the protective barrier of the skin. What happens is the surface of the skin doesn't seem to have its ability to hold on to moisture, so that's why you get dry. There's also this problem with protection from things from the outside, so allergens and irritants, all those things come in, and they start this itching, then the scratching starts, and then you're in the midst of a flare. How do we get relief from this cycle? This is a little demonstration I made to reflect what you were just saying. Think of this as your skin. On top of the skin, you have these cells, but you have cracks now that develop. Because of these cracks in your skin, it allows things to get in there that normally wouldn't bother you. What do you do? What do you recommend when your skin is dysfunctional, when your skin is red and dry and cracked like this? What you need mostly is moisture, but you need a moisturizer that really targets the things that we're seeing. You want something that targets the dryness. You want something that helps to protect the membranes to help these cracks to seal up. You also want something that's going to help with that irritation, that redness, all of the discomfort. Try to find products that have ingredients like oatmeal, colloidal oatmeal specifically. You want something maybe with ceramides that help to seal those cracks in and build a structure back up. Look for something that maybe has licorice root extract in it. That's definitely going to help to calm the skin. As you put all these ingredients on, you end up with a skin that looks a bit more protected like this. As long as you can protect it, these are not highly potent, powerful things. These are remedies that we know over years have been demonstrated to be beneficial. Exactly. If your skin looks like this, are you a happier camper? You are so much happier. It's hydrated, so you're not going to feel itchy anymore. Then the redness and all of the other things come later, but it starts with moisturizer. You recommend specifically in order to alleviate, you said oatmeal, what else? Oatmeal, ceramides are great, licorice root extract. All of these ingredients are very soothing. They help with the redness, and they also help with protecting the barrier. Dr. Engleton, what do you recommend to your patients, to friends, family, to relieve and soothe and strengthen your skin to avoid eczema? One of the things that I recommend often is the Eucerin Eczema Relief Cream. I recommend it to a lot of patients in my practice who have eczema, and for a multitude of reasons. It's clinically proven, and as a dermatologist, that really makes me feel better when I recommend something that's clinically proven. But additionally, it is fragrance-free. It doesn't have any steroids in it. It can be used on kids as young as our beautiful baby here, as young as three months old. Before I actually talk to our guests who are suffering, I know there were clinical trials done. Yes, there were clinical trials done by Eucerin, and they found that when an adult used it, there was a significant improvement in mild to moderate eczema symptoms after as little as two weeks' use. And then in the children, they found that four out of five of the children who used it continuously, like daily, were flare-free for up to six months. Now you all have used it for two weeks, is that correct? Big difference, right? Yes. Has it worked well for her? We put it on every night after a bath and in the morning when we get up, and she seems pretty content. It's a lot smoother now after using the Eucerin. Well, I've got to say, get her an A.G. quickly. This is a beautiful child. Gabby, how has it worked for you? You've all been using it for about two weeks now, right? So I've been traveling. I actually recently went to L.A., and my skin usually gets drier when I travel, and it's been so much smoother, and my eczema flares have definitely gone down. So as an excuse, I'm going to pretend I'm examining her. Can I hold Hadley? Yes. I'm just pretending to want to manage the eczema. What I really want to do is just hold her. Oh, this is beautiful. It's just like a piece of candy here. Congratulations. The best thing that ever happened to us was having a child, and having one that's free of eczema makes it even more perfect. Yes. God bless you. So beautiful. So I get to have this gift. But thanks to our trusted sponsor partner, Userin, beginning tomorrow at 12 p.m. Eastern Time, the first 5,000 people to go to DrOz.com receive a coupon for a free tube of Userin Eczema Relief Cream. And we're not going to stop there. My entire studio audience is going home with Userin Eczema Relief Cream. Hadley, is that a good idea? Yes. She's happy. Oh, Hadley. Hadley wants you to have it. We'll be right back. So nicely made. From the cheesy to the ooey-gooey to the super-sized, no one is more on top of food trends than our brand-new food trend correspondent, The Food God. Instagram star and Food God podcast host, Jonathan Cheban, has tasted the good life, and now he's serving it up to you. Well, he's here today with another food trend that you will be obsessed with. Please welcome The Food God. By the way, congratulations on your podcast. Thank you. It should be spectacular. It's awesome. It's fun. So what's the big surprise? The new food trend we all have to know about. All right, I love these things. This is so simple, and it's only two ingredients. Are you ready? All right, one, two, three. Coffee tonic. What? Yeah, it looks simple. It's a trend. Write it down. You're going to be seeing it on Instagram. It is a trend. It's very cool, but basic. How do you make it? Well, okay, there's a real science to it. You pour it halfway, the tonic halfway. Only halfway. No, only halfway. All right. Okay. Good. Halfway. Here we go. And you put some ice. We could use our hands since it's for us. I would have used my hands for yours anyway. Perfect. I like that. All right, guys. So here, this is the food porn moment that we like to say. Food porn? Well, that's food porn. It's a hashtag. Everybody does it. I mean, look at this. Here we go. You got to float. Look at this. You got to float it so it comes out beautifully. Look at this. I like to make a mess because I'm not a good barista. Oh, my goodness. But you have to float it. So then it's going to drip down, and that's like your Instagram-able moment right here. Look at this. How beautiful. It's like a sundown sunrise. Upside-down sunrise. Maybe you can't taste it before we judge. Oh, effervescent. Hold on. The little coffee beans jumping around, doing a little tango on your tongue. Wow. It's got a little tang, a little bit of a bounce in your mouth, but it's amazing. I adore you in part because whenever I do anything with you, there's something that smokes, something explodes, burns. There's no fire going. Nothing overflowed. Are you losing it? Are you losing your touch? Are you disappointed in this? Well, it's beautiful, but it's just nothing. No one got hurt. Come on. You think that I would just come out with something with two things like this and be boring? What goes better with coffee tonic than cannolis? Cannolis! Bring them out! Staten Island. Oh, they are! Come out! Now we're talking! Wow. Now we're talking. Is this good enough for you? Jack, thank you very much. Look at this. Look at this, my friend. Look at that. Guys, that's what we're talking about. That's a Food God cannoli. Look at this. Who wants some cannolis? Let's go. Let's head them out. Don't forget your coffee. You can listen to Fred to the Food God podcast for free on Apple Podcasts and Spotify. Remember, the power of change lies in the power in you. One person, one voice, speaking the truth and seeking the truth. You all happy with the cannolis? Isn't that great?