Sean Saint

And that's not a criticism.

I'm horrible at it.

Nutritionists are horrible at it.

It's extremely hard to look at a plate of, say, pasta or potatoes or bread or whatever it is and know how many carbohydrates are in that.

But we're really good at relativistic measurements and saying, you know what?

That's a lot of carbs for me.

So it turns out we've done studies on this.

I mean, the industry, not beta bionics, that when people estimate their actual carbohydrates, it's a pretty poor estimate.

So the reality is they're already sort of all over the place in the estimates they give by just quantizing into the small, medium and large buckets.

It works out.

Simple as that.

But what we do need to do, and this is a little different.

Ordinarily, it's the health care provider's job to say, OK, you know, this person is estimating that plate of food at 40 grams of carbs.

And I can turn their carb factor, it's called, to adjust how much insulin they get when they estimate 40 grams.

And you get into a situation where, in fact, the user may be misestimating their carbs.

And then the pump is misset to account for their misestimation.

In the case of Islet, we're going to say this is what they usually this is how much insulin they're getting for what they consider to be a usual meal.

And we learn that and we can set it that way.

So we just, again, take the responsibility of learning carb counting.

which is really tough, off the user's plate and the responsibility of learning how the users learned it off the physician's plate.