Love your body's largest organ with these skin strategies.
Dr. Oz teams up with Dan Souza, food scientist and editor-in-chief of Cook’s Illustrated, to examine what's really inside your chicken dinner. Plus, find out the truth behind chlorinated chickens.
Food scientist Dan Souza and Dr. Oz break down the safety concerns of chlorinated chickens. Then, food journalist Mark Schatzker visits a Perdue chicken hatchery in Maryland to find out how their chickens are raised and how their eggs are cleaned.
Dr. Scott Stillwell of Tyson Foods, Jim Perdue of Perdue Farms, and Scott Sechler of Bell and Evans respond to concerns about chlorinated chicken.
Scott Sechler of Bell and Evans, Jim Perdue of Perdue Farms, and Dr. Scott Stillwell of Tyson Foods discuss the use of antibiotics in chicken farming and explain what free-range chickens are.
What does a 100% all-natural chicken label mean? Do producers inject chicken with salt water? Dr. Scott Stillwell of Tyson Foods, Jim Perdue of Perdue Farms, and Scott Sechler of Bell and Evans address questions from the audience.
Dr. Oz shares his final thoughts on the state of American chicken and reveals what he wants the chicken industry to do.
Is American chicken safe to eat? Some headlines say it is dangerously chlorinated, but what’s the truth? Today, three of the biggest chicken producers in America answer your tough questions. Then, we take a closer look at boxed mac and cheese.
Today, O.J. Simpson’s attorney speaks to Dr. Oz in a daytime exclusive interview.