David Allison

And there's so many others.

Natural vanillin versus synthetic vanillin.

If it's still vanillin, it's vanillin.

There's a wonderful book by Alan Levinovitz called Natural, in which he will blow away every common conception of what natural is and what its value is.

And he talks about the idea of lots of people want the natural vanilla.

Most of the vanilla flavoring we get in this country is not so-called natural from the vanilla plant.

But if it was, it would probably have a much worse environmental impact than the other sources.

So it's not always so simple.

In any case, I think Schwartz is right.

It's not the ancestry.

So whether you give me the molecule and it was locally grown or not locally grown, organic

were not organic, ultra-processed or not ultra-processed.

It's the molecules and their structure that matter.

Conditional upon the molecules and the structure doesn't matter where it came from.

Corn, corn oil, salt, and spices.

If that's the logic of your thinking, I have a great product I'd like to sell you.

It's gluten-free.

It's seed oil-free.

It's not ultra-processed.

It's free of any harmful thing.