The Best of Dr. Oz’s Food Investigations Video Series

Although turkey sausage has nearly half the amount of calories and fat as pork sausage, food journalist Mark Schatzker reveals the secret lurking in the turkey version. Then, see how easy it is to make a healthy turkey jerky at home.

Dr. Oz's Bite Club taste test homemade turkey jerky. See why Dr. Oz loves it! Then, food journalist Mark Schatzker reveals the good news about turkey deli meat.

Are turkey burgers a better option than beef burgers? Food journalist Mark Schatzker explains why turkey burgers may not be as healthy as you think they are.

Dr. Oz reveals why there’s such a big calorie difference between beef and turkey burgers. Then, find out which ground turkey you should be buying.

From buttery spreads to butter substitutes, which ones are better for you? Weight loss expert Kellyann Petrucci and Dr. Aaron Carroll compare whipped and spreadable butters to traditional stick butters.

Dr. Oz explains which butters are best if you’re cutting back on calories and fat. Then, weight loss expert Kellyann Petrucci and Dr. Aaron Carroll explain what “liquid gold” is, how it’s made, and why it’s attractive.

Sculptors Marie Pelton and Jim Victor unveil their butter sculptures. Then, Bite Club member Toni explains how to make avocado butter and Bite Club member Zenobia reveals a two-ingredient coconut butter. Watch for Dr. Oz’s final verdict!

Dr. Oz introduces the history of margarine but is it okay to eat it again? Find out! Plus, Dr. Aaron Carroll explains why margarine became a problem and Kellyann Petrucci reveals the difference between butter, margarine, and buttery spreads.

Is red meat healthy or not? Have you sworn off red meat for good? Food journalist Mark Schatzker sits down with viewers in a “Meat & Greet” to find out why they gave up red meat and re-introduce them to what they’ve been missing.

Journalist Mark Schatzker explains how the American dinner plate has changed over time and the distinction between lean red meats and processed red meats. Plus, Schatzker weighs in on the link between red meat consumption and cancer.

Journalist Mark Schatzker explains how to use meat to eat more vegetables and which cuts of beef are the leanest options. Plus, scientist Allen Williams explains why grass-fed beef is better than grain-fed beef.

Dr. Oz teams up with “The Foodie Physician” Dr. Sonali Ruder and go-to tester Rhenotha to present the top three steaks from your favorite chain restaurants.

Go-to tester Rhenotha unveils the top two chain restaurant steaks. Find out what the number-one pick was and see what Dr. Oz thought!

With fish fraud on the rise, is your fast-food fish sandwich safe? Investigative reporter Mara Schiavocampo reveals what restaurants are really serving you.

Investigative reporter Mara Schiavocampo and Dr. Oz examine the ingredients and nutritional breakdown of a typical fast-food fish sandwich.

Dr. Michael Crupain, chief of staff of The Dr. Oz Show’s medical unit, explains how fast-food fish sandwiches were tested and validated. Find out the surprising results. Plus, Dustin Cranor of Oceana, an ocean conservation group, weighs in.

Oceana’s Dustin Cranor explains how seafood is traced in the U.S. and investigative reporter Mara Schiavocampo reveals what lab testing revealed in a sample fish sandwich. Then, Dr. Oz shares a National Fisheries Institute statement and his thoughts.

Apple cider vinegar has exploded in popularity and now, it’s also available as supplements. Dr. Oz and core expert Mara Schiavocampo teamed up with ConsumerLab.com to find out if the apple cider vinegars you’re buying live up to their claims.

Investigative reporter Mara Schiavocampo explains why acetic acid in apple cider vinegar is important and Dr. Oz explains the benefits of acetic acid. Then, Schiavocampo and bloggers discuss the concerns behind apple cider vinegar.

Investigative reporter Mara Schiavocampo reveals the acetic acid levels found in apple cider vinegar pills. Then, Dr. Oz shares a response from the Council for Responsible Nutrition and his concerns.

Investigative reporter Mara Schiavocampo explains how apples are processed into apple cider vinegar (ACV) and the difference between filtered and unfiltered ACV. Plus, find out what else you should pay attention to before your next ACV purchase.