Omega 3, Stabilisers & The Nightshade Myth

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0:58welcome back to the wellness scoop your weekly dose of health and wellness inspiration and we're your hosts i'm ella mills and i'm rihanna lambert and today we are diving into some juicy topics as chosen by you this is our weekly new question and answers so you guys can ask us anything and everything that you want to know around the world of health and wellness and we will take five six questions every week and cover them and if we aren't the experts we'll get someone who absolutely is to be able to do that for you but first for re how are you if you've got any good recommendations for us anything that the audience need to have in their lives so i have two points the first isn't a wreck but a lady called kira stopped me at the park i was in watford this weekend and she just said I want you to know your podcast makes me happy that's so nice I love you Kira so nice it just really just it kind of brought home that the community we have here is just very very special and I do feel I don't know if you feel the same Alec but I feel supported to make our opinions known now I feel like I've got the confidence to speak out a bit more yeah because you in particular with your work as a health professional I think it's fair to say we were both a bit nervous to start with but you were really nervous about sharing kind of quite strong opinions to start with and it's really nice to see that support has kind of completely created that confidence for you oh a thousand percent so thank you everybody and my recommendation is more just of an update because i've been teasing my breast milk jewelry for months it's a niche rag i've got it ella look it's my little heart on my neck it's a little oh my gosh i can't wait to see it properly yeah we're recording remotely sorry that's why i'll show ella next week when we're in the studio together but yeah big shout out her instagram handle to lucy is mothers love jewelry i have paid for this myself guys just so you know but i just think it's such a beautiful idea and if any of you are in that kind of zone where you've got a leftover bag of milk or something that you've had for ages in the bottom of the freezer it's just a really nice idea so that my updates aren't really updates i've cooked a lot with the kids they love veg again which is great you know they go through phases so how about you oh my gosh do they go through phases i hate that i've said to them this week I'm like guys I'm not a restaurant you can't all request like three different things like I'm not I'm not a restaurant and obviously as we talked about on Monday I've now got two tiny puppies as well and so like this morning I needed to get the kids dressed ready I had some extra stuff for them to take into school it's Monday morning Matt gets a much earlier train into London then I need to take the kids to school drop the puppies off at the dog trainer who's giving them some training this week which is hopefully really going to be helpful and then get the train into London in time for this and a full day of work.

3:40And I was like, guys, I don't have time to like puppy train, feed all the dogs, sort out everything that they need, pack their bags for the day, pack all your bags for the day and make three different breakfasts and also make myself vaguely, vaguely presentable all before 7.30 in the morning. Like I just know I'm not a restaurant. The load, Ella, the load is insane. And they go with all their kit bags on a Monday, don't they all the stuff they need for the week and i forgot stuff and obviously that the kids have started a brand new school and i forgot stuff on friday and i was like i was so embarrassed okay well don't forget anything today oh i forgot the water bottle don't worry my zed didn't have any water literally he's like i didn't just help myself that you should have gone to get a cup he's like camel um my recommendation i've got another cooking one this week is to make fruit compots it's just again when the working week is really busy it's so nice to have for breakfast and you literally just I will chop up I know skin on is really healthy but I don't like skin on apples in compote sorry Ray I know the skin's really good for our gut health but in this instance I peel my apples chop them chuck in loads of frozen like berries so I had loads of frozen blackberries which I picked a little while ago blueberries I had some frozen strawberries chuck them all in simmer them for like splash of water 10 minutes or something till it's much softer gently mash with a fork you can add a little bit of maple or honey or just a little bit of sweetener and you can even add a tablespoon of chia seeds which will just thicken it up in the fridge over the week but it's so nice in the morning to have like with a yogurt bowl with porridge it's such an easy way to kind of up your plant points get loads of different fruit in in a kind of more interesting way than just a chopped banana in your porridge and it takes 10-15 minutes so make a batch of that for the week great for plant points great fiber boost and also you feel quite fancy like I felt I felt like I was a restaurant this morning when I handed out everyone bowls of porridge with this homemade fruit compote and nut butter on it like I was like guys I I know I'm telling you I'm not a restaurant but kind of looks like I am this is pretty fancy and she has her own plate range so I caught snippets of all the beautiful um tableware that you have yeah so our John Lewis collection launches in two three weeks from now so it's almost two-year design process which has been so fun it's all like tabletop cookware and now I get to use it all in my new kitchen which is an absolute dream and yeah I had it out on the table this morning I made heart-shaped waffles as I said I'm in my trad wife era if you listened on Monday and I made a heart-shaped agar waffles for the family and like laid it all out and they felt so fancy and nice.

6:14It was great. Oh, I love that. Honestly, I cannot wait to get my hands on this John Lewis collection. Oh no, before I forget, Ella, what about your book? You had one code, didn't you? I know you said you'll bring it up another time, but I think people want to know. Yeah, not great at promoting my work. My new book is coming out 18th of December. So it's actually like three months or so from now. And there is a special 50 % off code if anyone wants to pre-order it from Waterstones as well, which is so nice to support the high street and it will give you 50 % off. you add it at checkout so it doesn't come up you add it as you pay and it will give you half price so I'm going to put the code with the link in the show notes for you guys but yeah special for us half price quick win so it's all your midweek like all my recommendations it's those easy wins for busy weeks so it moves us on nicely to our questions and the first one we've got Ella is from Rosie and she has said I have an omega-3 question so I don't eat oily fish but I do eat chia seeds at least a few times a week is this enough or should i supplement and how do you know how much is enough with regards to omega-3 thanks so much you know what re before we answer the question can we just actually have like a very quick overview because omega-3 is something that i think you read about it's really anti-inflammatory it's really good for your brain but it'd be quite helpful to have a 101 like what actually is omega-3 why does it matter why do we actually need to have it it's really research and actually our brains let's start with our brains they're 60 fats.

7:42And omega-3 is broken down into two key components you want, EPA and DHA. I'm not going to say the long words out loud, just abbreviate them all the time. You'll see on supplements, EPA and DHA. And then there's another type of healthy fat that we want called alpha-linoic acid, which is called ALA. And that mainly comes from plant sources. And with our brain being predominantly made up of these fatty acids known as omega-3s, it means you really want to be consuming enough from your diet because we can't make it ourselves and our body. We need to get externally from the food that we consume. And we want to support our brain health.

8:17And even our heart health is linked to omega-3 now. And of course, skin as well. There's lots of different areas that we are researching heavily. But I'd say the strongest areas of research are with heart and brain health when it comes to supporting your body with omega-3s, even some IQ links, actually. And in pregnancy, it's particularly important, Ella. So a lot of women aren't actually given this advice a lot of times when it comes to pregnancy nutrition, but omega-3 helps support the growth of the baby as well and the baby's brain capacity and impact their health long term as well. So you get it mainly from oily fish purely because fish eat the algae in the sea that contains this omega-3.

9:01But it's very bioavailable to us. If you eat the fish, you kind of get a lot of absorption. Whereas if you don't eat oily fish, and I think this is where the question, I'll let you continue on that, Ella, with your experience there. Because if you don't eat oily fish, you probably need to supplement because plants take a lot longer to convert from that ALA I mentioned at the start to what you need, which is that EPA and that DHA. Exactly. So I think one of the big confusions is that omega-3 doesn't really come from the oily fish in the sense of it does when you consume it, absolutely, but it actually comes from the algae that the oily fish have eaten.

9:36So they're the kind of transporter of the omega-3 from the algae in the ocean to your body. You can obviously go directly to the algae if you don't like or you don't want to eat oily fish. And also some people just really don't like it or like lots of children don't eat oily fish, for example. So in a plant-based diet, you can get it from things like chia seeds, flax seeds hemp seeds as well as walnuts or often walnuts are kind of cited as superfood and one of them is having these omega-3s but as Rhi said it's much harder for the body to convert this form and so as a result the conversion rate is a bit low so you need to be eating lots and lots and lots of these and so probably I would say that actually chia seeds a few times a week isn't necessarily getting you enough and so it's worth actually looking at a supplement now I've recommended this before.

10:23This isn't sponsored. It's just the one that I personally think is the best in the market because I think it tastes the best. It's the easiest to use, which is the Viridian brand, vegan EPA and DHA oil. You can buy it in so many different places. You can even buy on Amazon and it doesn't taste of anything. It's like so neutral. My kids have it, no problem. Whereas I found other ones that have a bit of funny flavour, they're not very nice. So that's a really, really easy one to consume. But Ria, I actually thought on that, a question for you, because you can obviously buy loads of pills. What is the difference between a pill and a liquid when it comes to supplements and omega-3, obviously here in particular?

11:01Yeah, the first interesting thing to raise is that cod liver oil is really popular, krill oil, all sorts of things. They're actually not a good sustainable choice for the environment. And also when it comes to the quality, they can go rancid. So it depends how the supplements are stored, when they are produced, the quality of the fillers, the binders. I mean, gosh, I've put Retrition Plus on pause for a while because I just haven't purely had time to run that business alongside everything else that is currently going on. But I'll probably pick it up again at some point. But we did so much research into producing oils and it's more stable and better absorbed often in the form of oil drops.

11:39Now, that is also because it is fat soluble. And I did see an article and I really wanted to bring this up with somebody saying, I take olive oil shots all the time. I'm really healthy. I'm getting all of my Amigas from this. And I think that's a big myth to also bust Ella because people might be surprised to hear that olive oil doesn't actually contain a good source of Amiga-3 at all. It's not really known for that. Whereas, you know, chia seed, like we've mentioned before, walnuts and olive oil provide that plant-based source, but they don't convert. So let me give you some facts because I've got some good points here.

12:12So it's a good idea, of course, to think about Amiga-3s as being anti-inflammatory. You know, that's a word that's kind of thrown around a lot. I think a lot of people think, oh, I'm going to go on an anti-inflammatory diet. But ultimately, it doesn't really exist. But what you want to do is have a lot of healthy fats in your diet because it helps support your immune system and other functions and reduce the risk of your immune system reacting in a certain way. That's a really simplified way of discussing it. So a few facts for you guys. If you eat chia seeds, you get about five grams of omega-3, but in plant form.

12:45per two tablespoons. If you eat walnuts, you get around 2.5 grams of omega-3 per kind of the same portion. And olive oil is really low. Literally, I wouldn't even classify olive oil as a choice for omega-3. It's good to cook with, guys. It's good for your heart. It's got those unsaturated fatty acids, but it's not a source. It's around 0.1 grams. So first of all, chia seeds definitely at the top and walnuts. They're what you want to consume in a plant-based diet like Ella talks about all the time and still supplement if you don't eat oily fish. I think that's the best thing to do. When you look at supplements versus food, that's really interesting because obviously from fish it is really bioavailable.

13:28You get 1.5 to 2 grams of the good omega-3 you want per 100 grams and that's in salmon regardless of if it's farmed or wild. But I want to caveat that by saying the oceans are changing. I don't think salmon is a sustainable source. You know, like tuna, Ella, used to be. And I know I've spoken about this before. People used to say tuna is a source of omega-3. It's not anymore because of the quality of the oceans. It doesn't count anymore. And olive oil actually contains alaic acid, which is just the most researched aspect, like the antioxidant, the powerful bit in it. So to conclude, I would say supplement if you don't eat oily fish.

14:06Yeah, with an algae oil and take it in a liquid form. but remember everyone's unique please seek a health professional before you go and change your diet and start just supplementing with certain doses because with as with everything doses vary on an individual level very good advice okay question two comes from hannah ella we have some questions for the pod and the question that we thought was really relevant for everyone is what are acidity regulators and stabilizers should we avoid them in our food Yeah, absolutely. Ella, I think you came across this, obviously, when you're developing products and you chose with Deliciously Ella, didn't you, from day dot that you weren't going to include these.

14:45Do you want to give a little explanation and then I'll run into the rest of the bit with the unprocessed plate? Because there's a lot that I think we could fill in here. For sure. And I would say trying to develop the products. This is now back in 2015. So we didn't have the word ultra processed food without wanting to use these was like nigh on impossible. And basically no manufacturer would work with us. No large manufacturer would work with us. and they all just kind of looked to me like I was like a three-headed monster for wanting to do it like it just makes no sense and I'll tell you why it makes no sense which is that basically their job is to change the texture the taste the shelf life of a product and what acidity regulators do is keep the ph stable so that basically means that they stop a drink from becoming too acidic or they keep tinned tomatoes tasting the same for months and stabilizers help ingredients that wouldn't normally stay blended in a packet stay blended so they stop plant milks from separating as much or they give like low-fat mayonnaise the same creaminess or they keep ice cream like smooth and creamy and binded instead of kind of icy and separated and the reason the manufacturers use them the reason that no one ever wanted to work with us is that it helps shelf life and it helps most importantly I would say from my experience in the industry consistency and efficiency because basically what people want and obviously what consumers want as well is to make a product as cost effective as possible.

16:01So the makers of the products want to keep their margin and shoppers want to get the best price products on shelf, don't they? And as a result, people need things to go down a factory line very, very quickly and they need it to taste the same every time too. And, you know, if you think about it, like apparently we all have seven recipes we cook all the time, right? And you think about that same stir fry or that same pesto or that same lasagna, whatever it is that you make on repeat even though it's essentially the same most weeks that you make it it will taste a little bit different the texture will be a little bit different because the peas that say you're using will be a bit sweeter one day or they'll be a bit tender your basil will be more fragrant like whatever it is you're using there's a natural variation and when you start adding in these additives these stabilizers these regulators you lose that natural variation and that is what manufacturers want because it's so much more cost efficient and you kind of meet the consumer with what they want every time.

16:57But I see that as such a huge problem for our palates because then when you have an apple, sometimes the apple is crisper, sometimes the apple is sweeter. And as a result, we're like disappointed by the apple one day because it's not what we wanted to be because it wasn't the same as the last time. And these ingredients basically all took off kind of mid 20th century as the food industry shifted into is what we're talking about, this like mass production longer shelf lives and before that the additives we're using which we obviously you talked about in your book are things like salt vinegar lemon juice you know you're like natural additives essentially but in the 50s and the 60s companies the big ones like nestle unilever craft they expanded and they invested heavily like huge investments in food science to help make as i said for their benefit products more consistent cheaper and also to be able to have that global presence so to be able to transport them worldwide and if something doesn't have like an 18 month shelf life it can't be transported you can't send it to australia on a ship and so that's why we started using gums emulsifiers stabilizers synthetic acidity regulators etc because it's just so much cheaper we're talking about the food chain and we're talking about the production chain and then also you mentioned what the consumer wants and i have to say we've moved so far away from nature like you said with every apple tasting slightly unique and us wanting to grow the same type of banana colony every single year and produce at this massive rates we're losing biodiversity we're losing unique properties of nature but also imagine as a consumer if you only like mr whippy ice cream and that's what you expect but i'm sorry mr whippy is probably the biggest upf ice cream example i can use because there is no way you get that soft serve ice cream texture like you said ella without using additives an extraordinary number of additives isn't really ice cream like as we talked about monday's episode with the cake that Sue had sent in, it had, you know, 53 % of the ingredients were UPFs.

18:48Like if you made a traditional cake, you're talking about using eggs, flour, sugar, butter. Like it's, you've got half a dozen ingredients, not 43 and or how many it was. It's just so different, the industry in that sense. And like I went blackberry picking with my daughter on the weekend and she'd have one. She'd be like, oh, it's so sweet and juicy. And then she'd have another, she'd be like, oh, this one's sour. And it's like, that is natural variation, but we're getting rid of it. And the whole conversation that's going on at the moment, not to go off topic, about baby food and the problem with baby food with the pouches is that children are now being raised on that monoculture, essentially, in terms of like there's a monotony to the food where it tastes the same every single time.

19:24And then they don't like it when it's not as smooth and consistent and sweet. And what I hate is that it's such a privileged conversation because Ella and I have options and education to know this and to try and increase diversity for our children. And we want to speak about it to help all of you listening to say, look, if you can get them, even with the ice cream you pick at home, if you can get your kids used to a different type of ice cream rather than just soft serve, that's probably going to help them long term. And I'm talking about something like ice cream, not even, you know, an apple or a blackberry.

19:52So it's such a big, emotive, nuanced conversation that we need government help from. But I feel like I'm never going to give up on that one. But Ella, we do have research as well, just to add, from this year that emulsifiers in particular, rather than the... Acidity regulators and stabilizers. Yeah, rather than the stabilizers, the emulsifiers have negative impacts on our gut health. And it's emerging and the study was conducted at the beginning of the year looking at patients with irritable bowel disease, IBDs, and there's huge results for it. So without going on too much about the research, things you see a lot on a packet, carboxymethycellulose and carrageenan.

20:35Do you pronounce it carrageenan, Ella? I think so. Yeah, carrageenan number E407, they've been linked to relapses in people with ulcerative colitis, impairing the gut mucous barrier, impairing how we digest and absorb nutrition. So we need a lot of further research, but also people with an increased risk of type 2 diabetes are really impacted by added emulsifiers. And I think it's important to be aware that if your diet is UPF heavy, that might be a reason why you potentially could be getting gut health symptoms. Exactly. So as Rhys said, it's a very new area of research, but I think it's not about demonising all of it.

21:13But to your point, there's a hierarchy and probably like emulsifiers are more important to have less of than stabilisers and acidity regulators. But hopefully that's a really helpful kind of overview about why they're in the food chain and as a result, how hard they're going to be to get rid of, because that's how all these humongous companies have created their structure. That's where their profit comes from. That's how the global supply chain works. And so one of the things I often think about when I think how are we going to fundamentally shift the food landscape over the next decade or so to reduce our number of ultra processed foods is just how that's going to work from an economic perspective, because that is how these enormous companies are set up to be.

21:52and it's very difficult to imagine because their margins just wouldn't make sense if they got rid of those products and used natural ones. It is a really big shift and it's a global food system that we're talking about here. It's not an easy overnight switch but what we can all do listening is just add in more good stuff.

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23:59Sierra also has yoga gear. It might be a good place to find your zen. Discover top brands at unexpectedly low prices. Sierra, let's get moving. Okay, moves us on to a totally different question from Julia, who very kindly says, you always make things clearer. Thank you. So thanks for that, Julia. I look forward to what listeners would like more information on too, perhaps all the misinformation around perimenopause and menopause. And Rhi, you've got a voice note for us here, right? Yes. So we are talking about menopause and I've got a voice note here from Dr. Philippa Kay, which we 100 % have to put in?

24:34I think there's lots of misinformation around health in general. And then when it comes to women's health in particular, there's potentially more. And one of the reasons why that will be is because for so long, we didn't talk about women's health issues, but also they weren't included in research. It was in 1993, I think, that the FDA mandated that women be included in clinical trials. Periods make it more complicated. Potential for pregnancy makes it more complicated, but we still have to be included. And where we don't know things, that is where misinformation can really grow like weeds. Because if doctors don't have the answer and somebody else is saying that they do, then obviously people who are struggling will look to wherever that they can.

25:28When it comes to knowing where to get your information from, the first thing that I would say is that it is important to use trusted resources like the NHS website or the patient information website. And then if you are on social media, that you look to the why of the person that you are listening to. If someone is trying to sell you something, there's a strong chance that they're cherry picking the data or the information that they tell you. If somebody is just trying to educate and can back up with evidence and the guidelines as to why they're saying something, then that is potentially somebody who you should listen to more.

26:12If somebody says that they have the secret answer that nobody else does and that the official people are keeping from you I would be really cautious about that and then of course when it comes to perimenopause and menopause I would suggest that you get my book Science of Menopause. Okay and our last two questions the first one comes from Hannah and this is a longer question but I think really interesting to some of the topics we've covered recently on the show very kindly again she says love your podcast we love hearing that thanks again Hannah she says I'm reaching out as a parent who's really struggling with nursery food and how it aligns with the new government guidance.

26:48I find the introduction of a second meal in place for pudding to be a positive idea, especially because most of the suggested options are savoury. In practice, though, nurseries seem to simply rename pudding as the second meal without actually changing the content. So my child's nursery still serves fruit, banana and custard or crumble. I'm also concerned about how much fruit is served throughout the day. And then only in the afternoon snack do they finally have veggie sticks. Given the influence nurseries have, it feels wrong that this might undo efforts that I make at home. Another worry is the bread.

27:16The nursery switched to King's Mill to meet new fibre guidance, better contains, emulsifiers, palm oil, sugar and malted barley flour. It feels like such a missed opportunity to provide genuinely good quality bread. I feel so frustrated and lost by it all. Oh, Hannah, I'm just with you. It's something that we're all facing with our little ones if we have to place them in a nursery setting. I currently have this conversation ongoing with my nursery. as you may know we're introducing changes in nurseries from september with regards to trying to hit fiber goals like you mentioned with the bread but the problem is nurseries were never really cooking fresh bread on site anyway so even a switch from white to wholemeal is good just to reiterate that is better but the concern for me is that if your child is in nursery five days a week and let me know what you think on this ella and their palate is changing like you say i'm concerned because my son was just being fed bread-based meals Monday to Friday, crumpets on a Monday, pita bread on a Tuesday, toast on a thingy, a scone the other night.

28:16There was no kind of home-cooked meals. It was all just bread-based. And I had to personally complain about that. But you're shaping their food preferences. These are crucial years. And I do really feel strongly as well that our government has got it wrong when it comes to supporting food for the early years and I really feel your emotion as you can tell I feel very emotional about it too but you can make a difference and I would encourage anybody to write to their nursery speak to their nursery and ask to speak to the head of food or the catering company and push for change because they will listen if enough of you do it.

28:53Yeah as you said it's really emotive and it's so difficult and it's so hard to strike the right balance but as you said it all has such an impact on their palate and I think to me that's the really important thing it's not about as we always say it's not about perfection so it's not about the fact that you know it's not all home cooked it's not all upf free like that's not so much for me the challenge with these things it's the preference for like very sweet flavors for example and them being used to that as opposed to to your point like a home-cooked meal filled with like veg and beans for example and I think that's the bit that I find really challenging and I know like my girls came home from school the other day they're like mommy we love jelly you told us not that you don't like jelly jelly's delicious oh right okay they're like you should try it mommy it really is good do you know what people listening probably think ella and i like the food police but honestly i agree with you because i had to email the school because on their menus it said every thursday they have ice cream and i was like why do they have to have ice cream at school that's my prerogative as a parent it's like a thing i give outside of school and then i think am i taking it too far i don't know it's so hard to strike a balance you know i know i'm i'm not militant with the girls like they eat lots of ice cream they eat like some sweets they eat chocolate like these sweet things every day like they definitely do i want them to have a healthy balance but my challenge is when the we often talk about this it's like we all talk about balance but it's not really balance if like 70 80 percent of what you eat is upfs that's the fundamental thing like balance is eating nutritious healthy food and then having treats that's balance and the challenge is for most people is the balance is is kind of it's not balanced because it's the reverse of that and i think that's where i struggle with my kids it's like i keep saying someone like i don't mind what you eat as long as you eat proper meals then it's fine have it have whatever you want and you enjoy it but you need to eat proper meals and if you don't eat proper meals like when we're on holiday i'm like you have as many treats as you want yeah i don't mind how many ice creams you have you want two milkshakes today you go for it but you're going to eat lunch.

30:49That's the role. And I think that's kind of where I try and sit with it. But then how do you implement that when they're at nursery? Like they could just often you'll see didn't eat lunch, but ate the custard and sponge chocolate dessert. You know, this is the issue that I think is being raised here is I love that philosophy. I do exactly the same. I'm sure many parents like if you eat a main lunch or you eat your dinner, then yeah, you can enjoy those things. We're an ice cream every single day on holiday type family as well. But I just think ages 0 to 4 which is a nursery setting you are shaping their relationship with food it's so much deeper than the ups like you said it is the diversity that they're exposed to and very sadly nurseries i feel sad for them too because they don't have the funding i think everybody in this sector is struggling massively yeah and i think that's the important flip side isn't it is that But it's, again, just part of a kind of general economic challenge, which is that ultimately it's really expensive to cook healthy meals from scratch to the point on bread.

31:51Like good quality bread is really expensive. I mean, in London, like in central London, there's lots of places that are charging like five to seven pounds for a loaf of sourdough bread, which is made of genuinely just kind of flour, salt, water and starter. And, you know, that's extraordinarily expensive. And then it goes off if you don't have a freezer. You've got to consume it in 24 hours. Yeah. And so I think, you know, for a nursery to be baking that for all the kids every day, like it's not really plausible. And so I think, yeah, that's kind of where the challenge sits in, doesn't it? We hear you, Hannah, essentially.

32:23But I would encourage you to write a letter, try and rally together, perhaps with other parents that feel the same. And then you can talk with your nursery and work with them together, you know, and have these conversations. and that's how change happens as frustrating as it is but we're all in the same boat. Okay so the next question is from I hope I pronounced this right Elka beautiful name beautiful so Elka has said thanks for the opportunity to ask questions she said I love love love the podcast loving the emphasis on the love I was wondering if we have to limit our intake of vegetables that belong to the nightshade groups.

32:58Great question this is one of the weirdest things I've seen in the world of wellness so far, I have to say, is the kind of the fear around nightshaves and like lecithin and things like that. I think of all things to be scared of when we start being scared of tomatoes. It's like something's going so wrong. We just talked about how broken our food system is and the challenge around all of that. And then suddenly on the flip side, we're scared of tomatoes. And it's like, to me, this is everything that's wrong with the world of wellness. Like not to be on too much on a soapbox here, but it's like, we're so extreme on one side of like, be scared of tomatoes and aubergines, you know, never eat them again.