Can you walk us through that framework and what an actual conversation would sound like or look like?

Absolutely.

So if I have a patient coming in requesting weight loss, I usually start with the why.

Why is that a goal for you for me to kind of get some context as to what their motivation is? And then I'll maybe talk about their history.

What was their history been with weight, shape, food, really get a little bit granular in terms of looking for risk factors of prior eating disorder, prior weight-based stigma, you know, things like that.

They're going to definitely make them vulnerable.

to maybe some disordered eating and so forth.

So currently that is

Good afternoon.

This is William Sitwell, isn't it? He's a baron's son, basically, as you might expect.

He also promotes his own restaurant, which he has recently opened through his restaurant column on a regular basis.

I'm sorry, I will not take anything this man says with anything other than a large dollop of smoke.

Of course, people in Mediterranean places have been doing this for years.

I was on a trip to Rioja once and we were brought to some tapas and they were giving us chilled reserva Rioja, a wine with tannins, which you would traditionally never serve.

You would not think.

So if somebody, if anyone listening gets one of those like fancy wine coolers, should you keep all your wine in that?