Everyone, Ben, can we radio? How are you doing? Good God, the summer's coming. I cannot

wait. I went out on my bike for the first time the other day and it was just so nice

to be outside, just in the fresh air, having a sense of adventure by just not having it

raining all the time and being able to get in the grey outdoors. So hopefully that's

a little bit of hope on the horizon from things that have been happening. But Tom, Tom,

is with me today for the podcast. Good morning, Tom. Morning, Ben. Yeah, I can't believe

how much of a difference it makes to your mood. We've had like two sunny days and I already

feel better. It's from your mic. You sort of went, in on your mic and it sort of really

crackled when mad. Is that better? That's better. Yeah, it's a question being. He's just

so happy, the sun's out. Tom lives up north. I live down south. It was double, it was

double digit degrees yesterday. Two digits. Well, Tom is joining me on the show quite a

bit today, today at the moment, just because I feel there's a lot going on in our business

in terms of nutrition and the discussions we're having. And I just enjoy chatting to Tom

at the moment for this show, rather than getting the guests on. So as ever, if you do have

guests for the show, always recommend them, bencuba at gmail.com with the subject line podcast

is the place to write into the show. We've had quite a few questions recently. We had

quite a dry spell. So we're going to do a Q&A show in a couple of weeks time to stay

tuned for that. We'll cover a bit more and a bit more kind of quick fire. But today,

we're going to go down another rabbit hole and that rabbit hole is sugar. Now to set

the stage and to just kind of take a different angle to start this show, I'm going to tell

a little story. And this story is important for me because in the process of us finding

the answers that we need to find to move ourselves forward, whether this is with our food,

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