DoctorOz: How Sugar Is Quietly Wrecking Your Liver | S8 | Ep 81 | Full Episode

Today, a new silent epidemic making millions of you sick. It's called fatty liver disease. How to fix it fast. This plan is going to help with the detoxifying abilities that the liver has. Plus, matcha, matcha, matcha. You made that up. It really literally means powdered tea. The anti-aging powerhouse in a cup. Prop it up. Come on, Mehmet. You gotta work it. It's the flick of the wrist. We'll save lives today. You guys ready to get healthy today? How many of you have betrayed your lover? I mean, liver. You know who you are. You may have had a few too many drinks. No one noticed. You may have hit the dessert table a few too many times. But you don't think anyone noticed. Or maybe you snuck through the drive-thru on the way home. Did anyone notice? Well, your liver noticed every time. And it feels betrayed. Does that sound familiar? Dr. Oz, you asked me to find out how people say they've betrayed their liver. What do you think their first answer was? Drinking. Alcohol. Martini. You be drinking. I like my beer. Osmos. I live in Poland and we love our vodka. Naturally. What I don't think most people know is that we also betray our livers on a daily basis. With so many of the seductive foods we love, I have a list here in my hand of some of the culprits. Let's see what people have to say about this. I didn't know candy. Yes, candy. No way. You probably had a burger yesterday, didn't you? I just now. We just had some greasy pizza. Greasy pizza. All this stuff. Sugary dessert, soda, candy, fatty food. This is my guilty pleasure. Soda! Munchies, burgers and fries. That's my thing. Greasy pizza, greasy pizza. Yes! No, no! I am now! That kind of sucks because I love all those. Hello? You probably had it today. If it wasn't for you, my liver would be in danger. Oh, I can't have a danger. You got to love her, Dartha. So good. You know, but it's not all fun and games. There's a new silent epidemic out there that could be making millions of you sick. It's called fatty liver disease. The numbers of affected people are growing at alarming rates. And here's the scariest part. It can be deadly. Even if you drink little or no alcohol. Kristin Kirkpatrick is a registered dietician. She's the manager of the wellness nutrition services at the Cleveland Clinic. She's the author of the new book, Skinny Liver. And a friend of the show. Thanks for being here. 80 million people. It's a real epidemic. Yeah, it's huge. And I think it's an epidemic because so many people have it without knowing that they have it. In the early stages, they're primarily asymptomatic. No symptoms. Who's at risk? So the people most at risk are going to be people that are overweight. But that's only half the story, Dr. Oz. Anyone that has a really high sugar diet, high fructose corn syrup is a huge offender. Some of the same risk factors that you see for heart disease, for diabetes, blood pressure, cholesterol, triglycerides. More people than you think. And it's not just about overweight. So why are you so passionate about this? Why did you raise the red flag? You know, I raised the red flag because I have so many patients at the Cleveland Clinic who will come to me with heart disease or diabetes or elevated liver enzymes and they say, Eh, I'm fine. I just need to lose some weight and then I'll be great. And yeah, weight is one part of it. But it's not just about weight and losing weight. It's about living healthier. What I wanted to do is provide that guide. There wasn't a guide out there for fatty liver disease and weight loss. And I wanted to provide it in a sustainable way. So what are the red flags that you actually have fatty liver disease? So some of the red flags are going to be that you've got elevated liver enzymes. That's going to be a red flag. The really crazy thing with this disease is that the red flags don't come until it progresses into the latter parts of the disease. The fibrosis, the cirrhosis, it can eventually lead to liver cancer. And so the red flags are actually quite silent. Which makes this something that is potentially deadly and something that we need to really jump on as early as possible. So if you're going to diagnose it, you mentioned liver enzymes. Yep. And they're valuable but sort of late. Yeah, it's kind of late. And the other thing that a lot of physicians will do is a liver ultrasound. That's another way that we will look at this to see if there's actual fat deposits in the liver. Alright, so Melissa and Paul are here. They were concerned about their risk. We sent them for testing. Thank you both for being here. So Paul, we'll start with you. So it turns out your liver enzymes came back and they were all normal. Oh, thank God. Is that uniformly good news? Does that confirm you're not in trouble? Well, I don't think it confirms it 100%. It's good news. And obviously, if you're with your physician, you might go an extra step to see if there's something else to look at. Here's why I'm concerned. Two-thirds of people with normal blood tests for their liver, they're called enzymes, still have problems with their liver. Really? They just don't see it quite yet. Now, Melissa, you're going second because not all your tests were normal. One of them was borderline abnormal. And it raised enough of a concern that I think an ultrasound would be sensible. But then again, now that I know that two-thirds of the time, we might miss it with the blood test anyway, it's smart to go ahead and get this. Everyone at home, you don't have to get an ultrasound. Frankly, since you can reverse the problem, why bother waiting to get an ultrasound? But as long as we're all here and we happen to have an ultrasound machine in the room, let's give it a shot. Dr. Ronald Fagan is waiting for us. Come on over here. Be right back. So Dr. Fagan, this is a test that, if you don't mind, you can explain to us as we're doing. Thank you for doing the scan as always. We've got the best of the best here. The hardest part is the cold lubricant they put on there. We have a gel warmer. You have a gel warmer? Yes, we do. What a show-off. Okay, so Panthea, you've got that liver lined up. Let's show them the portal vein. There you go. Let's show them what the gallbladder looks like. Oh, look at that. What a pretty gallbladder you have. Take a small breath. Hold it. Oh, yeah. Nice and clean. No stones. That's good news. Who wants to have gallstones? That's great news. All right, I'm going to bring up the right kidney so we can compare the echogenicity or the brightness of the tissue. So the kidney's here and the liver's here. And why are you comparing the color? Well, because the color has a lot to do with fat content. The brighter the scan, usually in that case, the more fat. Small breath. So here's the kidney and there's the liver. You notice it's not quite the same color. And that extra little white in there is some extra fat that's made its way into the liver. So if this color doesn't match this color, it means you're headed towards a fatty liver. Did I get it right? You got it right. So what would you tell a patient in your office? What would you tell our patient here in front of us? Would you advise them to make a lifestyle change? Absolutely. Well, that's pretty convincing to me. Are you in on this? Maybe I need to cut out some wine. See, I wish it was the wine. Oh, so it's not? No, that's what I think we're going to get to the bottom of today. If this is an epidemic that's affecting 80 million Americans, it's not just the wine. Okay. There are other things that we're making mistakes on. And I like seeing this because it's not too far along. And frankly, even if it was further along, it's still reversible. Okay. But you're the perfect person to start taking charge of your health. Thank you. So we're going to talk about that. The good news is no one at home has to wait around to get this study. All this stuff is reversible. You might as well start acting now. So up next, Kristen's plan to go from a fatty liver to a skinny liver. We'll be right back. Next, reduce inflammation, detox, and eliminate excess fat. We have the regimen you need to reboot your liver. Plus, a superfood recipe your liver is going to love. Then, we have your ultimate guide to everything matcha. Learn how to reap the benefits of this powerful green tea in your everyday life. Coming up. All new Oz. Women wrecked by beauty. Could this happen to you? Hair extension horror stories. And discontinuing the damage to your hair. Lost eyelashes. My eyes are still red and swollen. And fingernail nightmares. You start feeling pain. And the corners hurt. Everywhere hurts. Can they be saved? The SOS guide to reverse the damage to help you get the hair, lashes, and nails you've always wanted. All new Oz. That's coming up tomorrow. Dietician Christy Kirkpatrick is back. And she says you can easily repair your liver from fat to skinny. Move it along with her plan. So, how do you reboot the liver? How does it help? Well, the liver has this amazing capacity to regenerate. In fact, it's the only organ that does this. It's incredible. And so, if we jump on it early, we can help to offset some of the later really bad stuff that's coming. So, this plan is going to help to reduce inflammation. It's going to help with the detoxifying abilities that the liver has. And then, of course, reduce fat in the liver. So, those are the three big things that we need to reverse this condition and get back on track. And this plan is going to do it for you. So, I want to explain to you all what rebooting the liver can really do for you. So, I'm going to get this little demonstration in here. And I think you'll enjoy this. And it's fairly accurate. So, this is your liver. Now, they point out a couple things. The liver has filters. And it doesn't just have one filter. It has multiple filters all over the place. In fact, it's not just the filters here. The tissue itself, that's the red stuff. There are enzymes and chemicals. All kinds of fascinating things happen in the liver. It's our biggest organ. Now, its job is literally to filter out junk. It does other things too, but that's really important. So, when you start to indulge, and you can be the bad guy here. You indulge in sugary foods. Not necessarily fatty foods, but sugary foods. Donuts and cookies. Or alcohol, of course, although that's not the main issue, we don't think, in America. It gets overloaded. And what happens? It can't filter. Watch. Very little gets through. So, the junk doesn't get pushed out of your body. Instead, it accumulates up here. Your body converts it to fat, and you get fatty liver. But when you eat a healthy diet, I'll be healthy. Oh, good. Okay. Good. You're welcome. All right? Green stuff, like the lean proteins, the vegetables. Things I talked to you about. Broccoli. Right? The reactions in your body begin to turn on, and you not only filter the stuff through the way you're supposed to, but the liver can begin to work. Enzymatic reactions happen. You know, you've got all this junk pouring out of your body now, the way it's supposed to, instead of getting clogged up and stored in your liver, where you don't want it. And here's the beautiful part. I'm going to say it again, and again, and again. The liver can get back to skinny. It has that ability. Faster than you get skinny, your liver will get you skinny. Yep. And once it's working well, you'll be happier. So, the first step in Kristen's plan to reboot your liver is to undo the damage. Yep. This is the painful part, because you've got to give up a couple things. So, I challenge a few of my viewers to start the liver reboot. And I've got all of them here. Joanne, you can go first. And I'm going to ask you, so you pay attention here, whether this was difficult. But please explain to everybody else what you told Joanne and everyone else to do. So, I told Joanne and everyone else to break the alcohol and sugar from the diet for at least three days. And this is all about giving the liver a break, right? This is a break, because these are the two huge things that really do hurt it. All right. So, alcohol out, cookies out, candies. I know, I know, it sounds like it might be a little challenging. But actually, Joanne, how hard was it? Well, Dr. Oz, actually, alcohol is not a huge part of my diet. So, that part wasn't as difficult. The candy, on the other hand, that was a little bit harder. But for three days, I was able to do it. Paula, how about for you? For me, the hardest part was keeping the sugar out, because I kept looking at the labels. And when I had to have a snack, I kept looking at labels. And I knew that there's some hidden sugars there. So, that was the toughest. Very smart of you to look there, because it sneaks up on you. Manufacturers put the sugar in there because it makes you want more of it. They didn't realize it was bad for your liver. We're just figuring that out now. Lior, how about you? Did you cheat during those three days? And be honest, please. Well, it was a little hard, because I did have an office party during the three days. And there were so many temptations there. So, one of the things I tried to do is I signed up to bring a salad. So, that way I knew at least I'd have something to go to that was a little bit healthier and a better choice. It could have been a buzz kill, but you turned it into something positive. And I'm happy for you. All right. So, that's all the stuff, that painful stuff. Let's go to the easy stuff here. This is what you're going to replace these things, these wines and alcohols and the sugars with. You're going to replace them with a flush out tool that's going to help with the toxins. And when you flush the toxins out, it's actually not that difficult. It's not that difficult. I mean, we start with lemon juice, about eight glasses a day. And really, lemon juice is going to help to calm the inflammation and fight against the free radical formation that could occur in fatty liver disease. It's easy. Anyone can do it. Americans spend millions of dollars on cleanses. But the liver cleanses itself. That's one of its jobs. And so, we need to feed it foods to allow it to do that. So, this is not a $100 cleanse. This is a 50-cent lemon. And water. Dilute it up. Drink it all day long. Super simple. Now, if you want to make it a little spicier. Paula, I don't know. Where are you from? Dominican. You might like this then. It's capsaicin. This is my secret sauce. You can add it to the juice that you make. It actually turns out it increases blood flow to the liver, which might come in handy. So, do it to taste. A little bit here. I'll just put a tiny little backdrop for you. A bit more for you. Oh, okay. No, you don't have to do that. But mix it up. Use it all during the day. And if you get bored by water, it's a good alternative. Okay, now let's talk about the foods. Because the foods are actually what your liver needs. We put you on cleanses, sort of to get you off the sugar and the alcohol. What you replace it with is important, too. And actually, it's the fun part of this. So, typical breakfast. What do you get? Typical breakfast, I want to have people have probiotics, which we're going to get in yogurt. Live, active cultures there. The probiotics are, again, going to help with the inflammation. But they're also going to help with really fighting against the toxins that may be building up. So, that's a real big one. And then these deeply-hued berries. I mean, these are beautiful. The antioxidants here are going to help fight against oxidative stress, which we know occurs when people do develop fatty liver disease. Joanne, how closely does this resemble the normal breakfast you would have? Not closely at all, if I have to be honest. But actually, I enjoyed the yogurt mixed with the fruits. And it gave me the energy that I needed throughout the day. Your liver liked it a bit more than you did, I can tell you that. All right, lunch. Now, we talked about greens, but you have protein on this. Yep, I've got protein. So, is that a good thing or a bad thing for your liver? Protein's actually a good thing. And it's kind of counterintuitive, but protein is a great thing to help fuel the liver. And the protein is on top of not any green, but dandelion greens. So, that's the key here, is that these dandelion greens, there's so many studies linking it to good liver health. And we know in animal studies that they actually help to balance some of those liver enzymes. ALT, AST, also help to stimulate bile flow. So, there's a lot of benefit with dandelion greens. You've got to get it in your kitchen if you want a healthy liver. Now, Paula, you probably couldn't tell if your liver was healthier, but you might have sensed differences in your own body. Yes, I felt refreshed and more focused. And I'm actually Latina, as you know, and I'm used to having really heavy meals. But after I switched to this in the afternoon, I was so energized and focused that I think I might switch it around. It's pretty quick. Doctors look at enzymes and the like. They can take a while to get better. But to realize how fast you feel better is encouraging. All right, finally, dinner. Now, this is sort of interesting because there's fat in the skin of a chicken. Right. But you're not worried about that. I'm not really worried about that because when you look at lean proteins, I think the key is lean protein. And so, even though we've got some fat in the chicken here, again, that's not what's really causing the fat in the liver. Usually, it's sugar and some other things. So, I think lean protein is great. It, again, gives the liver a break from some of those carbs and some of those unhealthier things we might mix it with. And it's tasty, right? I mean, it gives something to someone. I mean, you don't feel like you're deprived when you see this. You don't, I suspect, feel deprived after eating this. No, not at all. It was a delicious dinner. Did you feel energized through the process? I did. I had a lot more energy. I felt lighter physically during the day, not as weighed down by the food. That's a recurring theme that I'm hearing here today. Again, if I could just make it again. I'll make it one last time. It's not the fat that's your problem. It's the sugar that we're getting into our diet. When we come back, there's one more thing you've got to do right now to keep your healthy liver intact. Stay with us. Next, the superfood your liver is going to love. Even kids. We have the easy recipe you need to get a tasty daily dose. It helps the fat metabolism. Helps you to sleep. Helps the muscle movement. Plus, your waistline might thank you, too. The whole thing we have, 84 calories. Kirk Lincoln Package says there's one thing right now you can do to keep your liver healthy. Break it down. What is it? Eat your beets. Beets? Beets. Beets are just like a superfood for the liver. They contain an essential nutrient called choline, and we know that people that have low choline intake in their diet actually are at higher risk for fatty liver. This is a big one. The liver actually is solely responsible for metabolizing choline, and it does a lot of great stuff, but it's awesome for the liver. It gets a bad rap. I happen to love beets, but people usually taste beets first when they're in elementary school. They look like food coloring from the can. Tastes like nothing, like sludge. Choline, just to get you all clear on this, we don't talk about it much, maybe ever. It's an overlooked nutrient. It helps the fat metabolism, which is really important because it keeps fat out of your body if you don't want it there. It helps with your sleep, helps with muscle movement, all the key elements. But you have found a way of incorporating beets into our diet that you think the audience is going to adore, even kids. Even kids, yeah. My 4-year-old actually loves this, so I make beet chips for him, and this is a really easy thing to do. If you were used to the beets from the can, this is nothing like that. So, again, really easy to put together. You're just going to slice them really thin. You're going to put some olive oil, and you can put that just right on top if you want. You're going to put some delicious herbs, also very anti-inflammatory with the herbs. So we've got some rosemary. I mean, you can choose whatever you want. It's really up to you. We've got salt and pepper. How long do you bake them for? So about 15 to 20 minutes. And you really want to be careful in the last 15 because it's like they'll go from perfect to burnt to a crisp. So you have to really watch them. Why not just go to a store and buy? They have these beets now. Yeah, right. So number one, obviously, they won't taste as good as when it comes out of your own oven. They're not mine. Kirkpatrick beets are special. No, my Kirkpatrick beets are the best. But also, nine times out of ten, they're fried. So really, even though we are not looking at fat in the liver, we still don't want to eat fried foods, right? I mean, just if we want to be healthy. But if you find them and they're not fried, you can eat them. Yeah, I think if you find them and they're more baked and there are some brands out there, then it's a really great option. Never as good as home cooking, but still a great option. Let me share these. Let's get some professionals here. Oh, thank you. There you go. And pass them down there if you don't mind. Now, where are you guys from? Virginia. Virginia? Yes. All right. Now, what do you think? Be honest. Don't try to patronize her or play to her at all. I want to hear honesty for the rest of America. I see questions maybe, nodding yes. Oh, yeah. Savory, delicious, crunchy. Yeah, it takes that chip, salty sort of satisfaction in a snack. You like it? Yeah, they're light, not greasy at all. They liked it. They're from Virginia. Of course they like it. You're in? Yeah, very good. Sweet. Everyone happy with these? Very delicious. Yummy. Would kids like it? Yeah. They're sweet. I think it's a home run. It's a home run. It's always a home run. Thank you very much. And that whole, where's that thing? It's gone already. They ate it. 84 calories. That whole thing we had, 84 calories. I love being here with you. Thank you, Doctor. It's gone. They're still passing it around. Usually after we finish, we turn everything. I'll never get those back. They're going everywhere. You can get Kristen's beet chip recipe on DoctorOz.com, and for more recipes like this, check out her new book. It's fantastic, called Skinny Liver. I'll be right back. Next, we're taking a look at one health trend that's everywhere. Matcha. What makes this powdered green tea more powerful than other superfoods? 50 times more than broccoli. Broccoli? Absolutely. Plus, how does it compare to your daily cup of joe? Coming up. All new Oz. Women, wrecked by beauty. Could this happen to you? Can they be saved? The SOS guide to reverse the damage to help you get the hair, lashes, and nails you've always wanted. All new Oz. That's coming up tomorrow. One health trend that's everywhere. Matcha. It's taking over your health food aisle. That's what it was in that beautiful green powder. You got matcha balls. Not matza. Matcha balls are all over your social media feed. And then we got matcha lattes. They're in your coffee shop. And the sales of matcha green tea have surged more than 50% and it's still picking up steam. This powerful green tea keeps popping up on our show. So today, the ultimate guide to everything matcha. What it really is, what the sign says it can do to ignite weight loss and help fight aging, and how you can make it at home. So get ready to take green tea to a whole new level. Nutritionist Maya Feller is here. She's going to help us understand what makes matcha different than green tea. Because green tea, we've been talking about it on the show. That's what it looks like. That's how you make it simple and easy. How do you get from green tea to the matcha over here? Okay, so matcha literally means powdered tea. As you said, with the conventional green tea, you have components of the leaf. You made that up. What language does that mean? It really literally means powdered tea. Yeah, I didn't make it up. I swear. I totally swear. I know it's so simple, right? But so with the conventional green tea, you have components of the leaf that are steeped in water and then discarded. However, the process of matcha, basically what happens is during the growing process, the tea leaves are covered with a shade blanket. And then after that, it's hand-picked. And then it's steamed to stop the fermentation process. And then it's put into cold storage and dried. After that, it's then ground into this very fine powder. So this is really, it's just green tea leaves that are ground up. The whole green tea leaf ground up. It's the entire thing. So when I drink it, as opposed to regular green tea, I'm actually eating the leaves themselves. Exactly. You're getting every antioxidant punch that that leaf is giving you is now in this powder. All right. So come over. Can you all see how bright green that is? It's gorgeous. It's a different color than the usual green tea. So let's talk about the health benefits. And I know you did a little homework on this. What does science say that we could actually start to put into our lexicon, into our mind about what might be beneficial here? Right. So there are catechins, which is an antioxidant. And we know that that antioxidant has many, many health benefits. It's involved in anti-aging, may help fight infections, boosts metabolism, and reduces stress. Right. This is all happening because it helps reduce cell damage. And how much more powerful is it as an antioxidant than all the other great foods, the super foods as they're called, that we talk about in the show all the time? Well, it's pretty amazing. By gram, it's more antioxidant activity, seven times more than nuts. It's 15 times more than blueberries and 50 times more than some of these super foods like broccoli. Broccoli? Absolutely. Isn't that amazing? By gram when you look at it. The golden child of vegetables. It's because you've got that whole leaf. It's unadulterated. All right. So Maya says coffee drinkers should be using matcha for all these reasons instead of just coffee. They want longer lasting, sort of smooth energy. So I challenged our audience. OK. All right. We had a couple members who are avid coffee drinkers. Their names are Ray and Jackie. Welcome to the show. Thank you. Now, we didn't take you cold turkey. We forbid you from having coffee today. Instead, we gave you matcha tea. Mm-hmm. So describe. Ray, you want to go first? Describe your energy. How is it different with the tea versus the coffee? I just feel so energized. Literally, I have no jitters. I didn't have a crash or anything. My energy is still the same as when I first had the matcha all the way this morning. And Jackie? I'm like a coffee addict. I would be up to my third cup right now of coffee. But honestly, I feel like I have enough energy to just last me through the evening. But Maya, why does that happen? Why does it give you sort of a cleaner, longer lasting energy? All right. So one of the things that's fantastic about matcha is that you're going to get these kind of alpha waves that are stimulated from the brain, right? And that's that calm, alert feeling. You know, it's not going to give you that buzz that coffee is giving you. It's pretty fantastic. You guys have that clean feel, right? No jitters. Exactly. None whatsoever. No like this heartbeat either. Yeah. Exactly. And so it's much like actually doing yoga. Yeah, exactly. It's that quiet, alert feeling. It's yoga in a cup. Oh my goodness. Without the sweat. That's a perfect way to describe it. I like that. Keep enjoying it. Thank you for joining me. Oh, thank you. I'll be right back. So here to show us the best matcha out there and how to find it, use it, is Chef Candice Kumai, who just came back from Japan in search of the highest quality matcha there. There she is traveling around doing yoga. So how would you describe the taste of matcha? You heard our guest experts today. Love that they enjoyed it. It's very grassy. It's umami. It's earthy. It's deep. And you really have to try it yourself to kind of get that umami feeling that we're talking about, that fifth sense. So it's popping up everywhere. Quality is always an issue, I feel. When products start small and people love them and then it becomes available everywhere, they sometimes adulterate it. Absolutely agree. What you want to look for that's key is a brand that's actually from Japan. So if it's in the U.S. and it says made in Japan, it's ceremonial grade. So that's number one. Number two, you want to look for a bright green color. If it's brown, it means it's oxidized. And also the shelf life of a can of matcha is about one year. You want to keep it in a cool, dark place away from light. The fridge or freezer is okay. And also if you look for an organic brand, that's actually going to be full of nutrients. You're going to get the most antioxidants and the most vitamins that way. Best stores to buy it or does everyone have it now? Well, right now most health food stores will carry it. Mainstream stores might have the ready-to-drink matcha. So this one you just open and pour straight away. The powder we're going to make soon is a little more traditional. And you want this color because sometimes you'll see that it's brown. You want the top to be this sort of bright green, fluorescent green almost. Right. Up next, the easy trick to making matcha at home plus the anti-aging matcha mask that will leave your skin glowing like Candace is here. Stay with us. Next, use matcha to beautify from the inside out. Romp it up. Come on, Mehmet. You got to work it. We have your DIY face mask for flawless skin. Look how my skin glows. Plus the soothing bath bomb to soak your stress away. It's a beautiful thing. Guys, the next hot thing, a matcha, is an ancient tea that's now being looked into for anti-aging benefits. Keep your body younger inside and out. Chef Candace Kamai is here. She actually just got back from hunting the world's best matcha. It's actually a family tradition for you. Absolutely. It's actually from the monks in Asia. And it was a calming way for everyone to relax and kind of chill and enjoy company together. So this is actually true. The samurais would take a break. They'd put their swords outside the door, sit down, have a cup of matcha. It would keep them focused, alert, really chill at the same time. And my family has this tradition that's one foot in, one foot out. Being half Japanese, half American, we love our westernization. And as my mom says, you know, Candace, we welcome new culture all the time. So we are very open. But we like tradition too. So I have to keep this balance. But I love sharing that with you because that is part of my heritage, deep-rooted Japanese heritage. And we want to stay traditional if we can and at least share that. So part of the reason that I learned about matcha tea is, you know, I look at anti-aging secrets from around the world. Because you can learn about aging in test tubes, but if you really want to understand them, look at people who live a long time. And the southernmost island of Japan, Okinawa, is one of the blue zones. I don't know if you all know what blue zones are, but folks say that blue zones are where people can live to age 100, four times more commonly than, for example, if they lived in the United States. And when these demographers, experts, look at these areas, they can say, okay, what do they do differently? And one of the things they do differently is they have this matcha tea. They have traditions that they use day in and day out. And I love the fact that things like matcha tea can become part of that. We in our culture have to do the same thing. In fact, our partners at Sharecare are bringing these blue zone areas into different parts of America. Because we can do it, but it's hard to do by yourself. That's why this matcha tea ceremony and others like it that we talk about in the show are so valuable. Because you get your friends using these things, then you all begin to have your own version of a behavior that happens to be healthy. You do it because it's fun, you're with your family and all, but it just also happens to let you live a lot longer. So explain to me how you might make matcha tea in your family. Right. This is the traditional way. I brought my grandmother's cups for you from Japan. You're kidding. No, these are actually hers. I better break these. And her chasen. Chasen. Chasen is a bamboo whisk, so you could grab one of these. They're handmade in Japan. When you first want to do Dr. Oz, put your matcha straight in. Remember, it's ceremonial grade. Grab your chasen. We're breaking up any clumps in here now. And then we're going to add... You're making letters with it. Oh, not yet. We're getting to the foaming part. So that's what you want to do first is just break it up. Then we're going to add our hot water, but it's not too hot. It's got to be about 175 to 180. So below boiling. So boil your water. I'm not going to measure the temperature of my water. How do I do it? Right. So go ahead and take it off of the heat when the kettle boils, and then leave it for about five minutes. And it should be about 185, 180, 175. Okay. Okay. So we're going to add in water for both of us. You first. That's probably the tradition, I guess. Absolutely. You always want to fill other people's cups. That's actually... Oh, I like that. It feels good to serve, right? Yes. Japanese people are all about service. So what we're going to do now is work the bottom first, and you're going to do an M and an N motion. I didn't think I'd be making this in heels. So my mom would say, Kenny, this is not the traditional way in heels. But I know I can do it. I was like, I'm going to do this, Mom. Yours is frothing much more than mine. So froth it up. Come on, Mehmet. You got to work it. It's the flick of the wrist. Oh, you go up and down. I see this now. So M and N motion. All right. So we get it like that. How long do you froth it for? All right. So you want to go until you get a beautiful layer of tiny, beautiful bubbles. So this is matcha tea. This is the Turkish version of matcha tea. The non-frothy. We are multicultural here, people. All right. So you hold both sides here and go ahead and take a beautiful smell and a sip. It's very earthy. What do you think? That's how it needs to be made. Come on, Osi. Osi, don't tell your mom. Candice said her ancestors used this to prevent aging on the outside of the body as well, not just on the inside. Yeah. I love it. This, again, is so much fun. I love making beauty products out of matcha. So what we've got here is a face mask for you guys. You're going to get antioxidant properties and you're also going to get anti-inflammatory properties. Matcha can help with acne. And I have problematic skin. So this has worked wonders. And it can also help to soothe and calm your skin. So I looked up the acne stuff. I actually found a paper that shows pictures of people with pretty significant acne. And then it just got a lot better when they were using, I guess it's the ECGC, the chemical compounds in the matcha tea. Right, the antioxidants. Unbelievable. I can't believe it either, but I'm telling you, after a while of eating better like my ancestors did, I found it to clear my skin as well. So matcha tea, honey, yogurt. Put it all together. And I'll just do a little paint here on you. You can feel the antioxidant powers almost. And when you're only putting three ingredients on your face, it's incredible to be able to make something at home. Look how my skin glows. Ignore the hair, but see how the rest of it glows without the hair on there? They can't see for good reason. This is the one that I want to talk about really the most. This is a bath bomb. Now I've been big on Epsom salts. My buddies at Teal's, our sponsorship partners have been on. I'm big on Epsom salts because we use them in my home all the time. But you have a whole different way of making them. Well, we wanted to keep it, again, traditional, but a little bit different. So we're going to make a homemade bath bomb by combining some coconut oil, a little cornstarch, some lavender oil to give you that essence. And these are like our fizzing agents. You want to add baking soda plus a little lemon. And your Epsom salt, like you said, can do wonders. Combine them together, put them into a tiny ball, and put them into cupcake liners, and they'll harden after about a day. These make good homemade treats, too, for friends during holidays, birthdays, parties. Do they eat? No. You want to put these in your bath? What kind of host are you? They hide these in Japan? Oh, it's terrible. If you're having a baby shower or something, just hand them out. Your friends are going to love these. Or just do it for you at the end of the long day. So you take your bomb here. Take your bomb, and then you're going to go ahead and break it up into the bath. Oh, thank you. All right. And you're going to get these soothing... Did you smell the lavender in there? Yes, I do. The water itself feels soapy now. Not soapy, yes, silky. Right. It's got a little bit of silkiness from the coconut oil. And, you know, after a long day, you can do meditative things that include matcha in the bath with beauty. What I love about it is it's almost like a whole new world that people have not tapped into yet, but my ancestors have been enjoying matcha for almost 800 years. So it's a beautiful thing. Next, the ultimate guide to matcha includes the must-try matcha recipes that you're going to adore. Stay with us. Next, eat clean and green. Oh, this is really good. We have sweet and savory ways to add matcha to your everyday meals. It's so decadent-looking, but it's so easy to make. But save room for dessert, because... It's an oatmeal banana chocolate chip cookie with a hit of matcha. Coming up... All new Oz, women wrecked by beauty. Can they be saved? The SOS guide to reverse the damage to help you get the hair, lashes, and nails you've always wanted. All new Oz. That's coming up tomorrow. Today on The Guide to Everything Matcha, now it's time for the mouth-watering matcha recipes you're going to want to try out right now. You can cook them as we speak. Chef Candice Kamai is back. So the best way to use matcha in the kitchen is... So many ways. It's so versatile. That umami flavor. You could go sweet or savory. One of my favorite ways to start the day is to make some delicious dishes made with... So this has got coconut milk, banana, some coconut shavings, a little spinach. Oh, this is really good. Right? A good start to your day. And again, you're going to get that chill, calm, focused feeling. And you're also going to get a little bit of caffeine, but it's going to keep you going instead of a jolt. Well, the cool version of matcha, I like it because it calms down some of those crazy flavors in your mouth. Isn't it nice? I love it. You mentioned savory and sweet. It's pretty simple to make. You only got three ingredients. Right. This is super easy. Love that these are simple ingredients. We're going to put pistachios in here. We're going to add our matcha, of course. So this is a little bit of that bright green color that we're looking for. Sea salt. Really easy. Everyone's got it. And then we're going to just blend this up. And what we're making here is what we call a crust. So it's going to come out like this. And we're going to take our filets. You're just going to get some coconut oil. I'm going to hand one of you these as well. Here we go. And we coat one side. The non-stick spray. We can do either or. And then we're just going to dip it. Like a chef would. I feel professional. You got to use the vibes. You got the matcha vibes. Fabulous. And then leave that part up. There you go. I guess if you heat the matcha, you probably lose a lot of the benefits. Well, the thing is, you're right. When you turn this off, you're going to put it into an oven. This is ten minutes? How long do you cook it like this? I would say leave it on here. You're right. For about ten minutes or so would be perfect. And then to finish off the fish as a whole, make sure you have a safe pan, not a plastic handle. Put it into an oven. I know. That would be not fun. When you take them out, they're going to look like this. So they're crusted. They're beautiful. So this is very Japanese. Look how pretty these are. I'm going to give you your extra hit of matcha, Mehmet, because you deserve it. Oh, a sprinkler. There you go. Just a dust of matcha. You're taking green to a whole new level. You know. Oh my goodness. You know, it's so decadent looking, but it's so darn easy to make. It is, right? I love that. I love that. The fish and the matcha work well together. Beautiful, right? It makes sense they should be together. It's a healthier and green cookie. This is a spin that most people don't think of. Take a look at this. All right, so this is going to be your typical chocolate chip cookie, which I'm obsessed with. I have these every week with the team. We just added a hit of matcha to the cookie recipe. So it's oatmeal. Is that right? It is. It's an oatmeal banana chocolate chip cookie with a hit of matcha. Oh my goodness. Right? Orgasmic. All right, we're coming over to you guys. These matcha recipes are all going to be on DrOz.com. You can find more great matcha dishes in Candice's book. It's fantastic. It's called Clean Green Eats. You'll enjoy it. Audience, please test it. See what you think. You happy with these? Be right back. Thank you so much. Thank you. Hey, Dr. Oz, it's Layla. I want to share my plant-based recipe with you. So I have some nuts. Dates. Coconut flakes. Coconut oil. A dash of cinnamon. Vanilla extract. And lemon juice. Then we're going to put this in the food processor and just let it go. This is what you end up with. So those of you who love sweet treats are really going to love this. So you scoop it out with a teaspoon. Make little balls. And these stay in the fridge for like two weeks or you can freeze them and they are amazing. Trust me. This is what you end up with. Ready to go. Hope you like it. That's coming up tomorrow. How many of you are guilty of bringing grapes home from the grocery? They look beautiful there. You give them a quick little rinse with water and then you eat them. Or worse, how many of you actually grab while they're in the store, little grapes, toss it in your mouth before you've even washed them? Do I have you? We've all been guilty of this. So a lot of you worry about the sticky film that's on your grapes. And I've been seeing tricks all over the internet about germs and everything else, but it gets rid of the unpleasant film that everyone worries about, maybe some of the dirt. So step one, simple. You put your grapes in a bowl. The bowl should barely cover the grapes. You don't have to take them off their stem, leave them like that. Then you add, step two, a tablespoon of starch and mix it up in there. And then with the grapes, you sort of bathe them. Think of it like an Epsom salt bath for your grapes, right? I don't want you to eat the cornstarch, so just turn on your sink, wash them real quick, and they're ready to eat. Beautiful. Bonus tip is, no cornstarch, not a big deal. Baking soda works the same. And here's the thing. Cornstarch or baking soda acts as an exfoliator, like it would on your skin. Gets into the nooks and crannies and moves all that little waxy film. That's why this trick gives them this beautiful little shiny appearance every single time. Thank you.