Ask Dr. Oz: Post Op #33 - New York News

Ask Dr. Oz: Post Op #33

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  • Ask Dr. Oz Season 4: Post-Op #37 - Tomato Storage

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    Audience member Theresa asks Dr. Oz and his food expert if she should keep tomatoes in the fridge, or out on the counter.
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Audience member Andre has allergy issues. Andre explains to Dr. Oz that he is allergic to tomatoes, but that he is not allergic to spaghetti sauce. Andre also states that he is allergic to some seafood, but that he is not allergic to fish.

Dr. Oz explains that Andre’s allergies can result from foods being in-contact with, processed with, or prepared with other foods. Dr. Oz praises Andre for noticing the differences in what he is and what he is not allergic to. In the case of Andre’s tomato allergy, Dr. Oz thinks it could be the pesticides used in preserving tomatoes. Dr. Oz also deduces that Andre might be allergic to shellfish, not fish, noting that sometimes shellfish are in-contact with other fish in the delivery and preparation of meals.

Audience member Reno asks Dr. Oz to marry her! Her joking aside, Reno then asks Dr. Oz if it is ok to just walk as exercise, as opposed to going to the gym. Reno has purchased a pedometer for herself and her family (per advice given by Dr. Oz to all viewers) and she counts her steps every day.

Dr. Oz commends Reno for purchasing pedometers for her and her family, and he answers that walking has been the main calorie burner since the beginning of human history, and that it’s ok to get your workouts outside of gyms, and to avoid distractions by focusing on your workout goals, no matter how you choose to exercise.

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  • Manhattan restaurant proactive on food allergens

    Manhattan restaurant proactive on food allergens

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    From the St. Louis spare to a rack of beef, ribs are the specialty for Chef Eddie Montalvo at Blue Smoke Restaurant in the Flat Iron District of Manhattan. While the ribs are smoked for flavor, they are cooked gluten- and nut-free. The restaurant pays special attention to food allergies. Sloan Miller, president of Allergic Girl Resources, says 15 million Americans have a diagnosed food allergy. Eight foods typically set off reactions: peanuts, tree nuts, fish, shellfish, wheat, dairy, egg, an...
    From the St. Louis spare to a rack of beef, ribs are the specialty for Chef Eddie Montalvo at Blue Smoke Restaurant in the Flat Iron District of Manhattan. While the ribs are smoked for flavor, they are cooked gluten- and nut-free. The restaurant pays special attention to food allergies. Sloan Miller, president of Allergic Girl Resources, says 15 million Americans have a diagnosed food allergy. Eight foods typically set off reactions: peanuts, tree nuts, fish, shellfish, wheat, dairy, egg, an...
  • Wineries flourish in Brooklyn

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  • NYC to overhaul Superstorm Sandy rebuilding program

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