Journal of Food Science

but we actually have better numbers and measured properly with tracers.

There's a study from 1993 in the Journal of Food Science, so it's not exactly new, and milk came in at 32% to 46% absorption rate, but broccoli, bok choy, kale were closer to 60%.

Okay, so in some cases...

Plant-based calcium can be almost twice as much absorbed as milk, right? Which is a very, very big difference.

and you have your gold layer data so all that's now coming in we've built an agent we've curated the data it's all done cool you get different pieces of information back one of them is like from a food magazine OK, one of them is from and it's saying, hey, you should use these alternatives.

The other is from the Journal of Food Science.

OK.

Now, both of them are going to talk about yellow number five.

It's more about the science of it than the feeling of it.

But the, the fact that that was in a journal wasn't in the text of the information.

It was in the metadata that said it, the source of this text is the journal of food science.

Gotcha.

They activate NRF2-mediated enzymes, which tell your body to build its own defense system, catalase and glutathione, your internal cellular armor.

Research published in the Journal of Food Science and Nutrition showed these compounds do something else.

They regulate glucose metabolism.

They increase insulin sensitivity.