As far as like the fruit, like what and like the food matrix of it being like obviously fructose in like a juice format is not ideal compared to if you're just like eating a berry or like a banana or whatever.

And it's like has the I know fibrous components of it presumably.

So it's like slowing the I I don't know, spike in

glucose. Like is there, is there any issue with that? Like for somebody who wants to hypothetically

make a smoothie instead of like eat it whole and it's like pre digest it a little bit like blending

it. Is that problematic? I don't, I don't think so. I mean, you could test it

by doing smoothies, checking your fasting insulin, checking your liver fat, getting a look at your

visceral fat long term. It's kind of an interesting experiment. But so what I'll say is this.

There's a conflation. There's nutritional reductionism. And people see studies with sucrose or

fructose, process fructose removal and not surprisingly we see

improvements in inflammation improvements in liver fat and fruitments and insulin sensitivity and they conflate

that with fruit but you can do the same studies with fruit so rick johnson has done this he's been on a t

podcast and actually i just sent this study to Joe the other day,

because I thought that was so fascinating. I could probably pull it up here real quick in a moment.

But he's done a randomized controlled trial where they did fructose reduction and they see improvements.

And then in the fructose, in one arm of the reduced processed fructose group, they give them back

four to 600 calories a day of fruit and they see

no negativity. So they don't lose any of the benefits of reducing processed fructose with four to

600 calories of fruit per day. That's a lot of, that's a lot of fruit. Like that's hundreds of

grams of carbohydrates from fruit a day or at least over 100 if you're talking four calories per

gram. So that's really interesting.

And I think it speaks to this notion, which we see over and over, which is that it seems like voodoo or like hand wavy, but foods in the whole food form have more information. We see this with

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