instance, frozen and fresh fruits, we did a bunch of product testing and looked at also past product tesng to see where are the highest levels of bpa in canned foods and it looks like they end up the most in kind of very complex foods like soup or, you know, the pasta dishes that i grew up in that came out of cans, those kinds of things that are salty and maybe also acidic and maybe also really fatty seemed to like suck the stuff up, so the highest levels were in those followed by i believe vegetables, my memory's a little rusty, especially if you're trying to pour your whole meal out of a can, that may be especially problem mat -- problematic, getting your things out of the soy boxes, or, you know, making a whole bunch of soup out of some fresh ingredients, freezing it in little glass containers, it's almost as easy as pulling a can out of the cupboard, do a big batch and you're going to know exactly what's in it, what was organic and what wasn't and you know it's not going to have bpa, but you're right, it's all canned food. >> and then my second question, i just wanted to clarify someth