Bryan Johnson

Yeah.

Yeah.

But like the easy ones, like just avoid, there we go.

I mean, so this is cooking.

But like on this though, like this graph, I want to see the toxic compounds that are formed.

Otherwise, like, I don't know how to read this graph.

Right.

There's a lot of small strategies that can kind of like, yeah, I want to see, I want to see what temperature, uh, what are the toxic compounds I'm evaluating?

Uh, when do they form like, you know, et cetera.

So that, that is like a, that'd be a much more quantified approach where I'd say, all right, now I feel like I have a good basis for decision-making versus like, this is easy to read online.

You see red, green, yellow.

It's like, okay, good, bad.

Cause anything more than good, bad, it kind of, it gets overwhelming for people.

That's sort of your go-to.

Yeah.

Based upon the evidence my team and I have reviewed, this is what I would suggest if people want quick takeaways.

One is I consume more extra virgin olive oil than any food in my diet.

It's 15% of my daily caloric intake.

But we source it ourselves.

We test it in the lab ourselves.