Unfortunately, you know, there's a lot of room for improvement. We always bring the concept or the publication by the american heart association, the simple sevens, which looks at seven specific markers of health in the nation, whether its physical activity, smoking, diet, glocos management, collustral blood pressures, et cetera. There's seven of them. And when you look at the percentage of adults in the us, eating a healthy diet, as defined by the american heart association, which could be optimized, i believe, is less than point five %. Less than point five % of individuals in the exactly eat a healthy diet. So i

like the fact that you

have painted an optimized picture. But then you also understand that it's about making small steps of change towards that optimal picture that matters the most. Because we have to be able to show people that it can be interesting, it can be delicious. It easy. And that's the way it works. And that's whatever experience has been done in the realm of public health too. It's about small steps of success.

And i think, i think we tend to be oy why do we have convenience food pk, well, my opinions, we have one of these, we have convenience foods in americas because we're an impatienttion. You know, we're used to having things very easily. And i think that there's a way in which the evolution of food, and frozen meals and frozen dinners and iconvenient stores all just became or evolved overtime. And i think that that's something i just is often a starting point in one of pieces of the conversation i have with individuals that, unless they're going to be willing to really be committed to a plan, won't work. Because if they want, if theyre gong be impatient an call me the next day or the next week and say, but this hasn't happened, it simply won't work. It's really understanding that they're firstly ready to make that change. And if they can think ofo speaking to your point, i shad, you know, if they can think of one thing they can change. It might be as simple as, i'm not drinking enough water. I'm going to start cutting back on the soda that i'm drinking. And, you know, it could be a simple habit that could be very powerful. But what i find is when people notice a change, that's the mostw because when they notice in thand they feel it, then they want to do it. And then it's like, i now i want more. And that's when we can bold much more rapidly. More changes istill, stepwise, but into a plan that ends up, i think, for more often thare not a working for them. It's not perfect. Not everyone buyes into it. Not everyone is success story. And not even one one feels that they have the patience to do it, or their cases more complicated, or the otherthing that i have encountered is people who come to see me. So i have, i've worked with eating disorders, but i try to not take individuals eating disorders in the punnic simply because those individuals really have to their relationship with food, and it's much more complicated than the actual act of, say, someone who's vinging in preging its much, you both know, it's much more complicated than that. And that's the reason i really need for them to come to a healthier place, and then we can tweak, you know, let's do this to improve your mood. But i have actually encountered a lot of people of aperexia who come to me and they have such fixated sort of food habits that it, it really is almost aversion. In my clinical opinion. I've almost en eating to sor be cause there's such rigidity around i can't eat this, and i'm only counting these canrieas an i can only eat these food groups. And that can become challenging. So, you know, i don't oversell the work, because it is important and believe in it, but not everyone finds the cure, and some people struggle a lot more, and i just can't make some of the changes that i recommend.

Yes, absolutely.