So how did you come by the title The Apothecary Chef, and, and how do you distinguish, um, responsible food-based guidance from the exaggerated claims, you know, that one particular ingredient can prevent or cure disease that you sort of read everywhere?

I was, I was very cautious and careful about making sure that everything, every claim in the book was legitimate, well-founded.

Uh, alongside the, the contributing chefs that I have from all around the world, um, I have several culinary medicine doctors.

These are, these are people that, that are proper medical doctors, meaning Western medicine.

Although I do have one who's an acupuncturist and, uh, works with, with manipulation and chiropractic, a very, um, uh, trained 10 years in China, you know, from the, from the base.

Uh, but for the most part, they...

And they all are, are chefs as well, or have been chefs, or trained, did, did the training.

So why did you choose those particular themes, and how did you assign the particular recipes to them? Was it what the chef suggested, or did you just feel that they belonged best in a particular section?