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Now, you would not get that if you took the usual single reduction approach of a scientist
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and go plant by plant,
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as opposed to going into the culture to see
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how combinations of food are consumed.
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Similarly, there are three spice combinations
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between ginger and some of the peppers, and some of the other spices,
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which in their Aryudevic text will tell you
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how you should combine classically.
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This is a dramatic difference from an approach
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to search for specific bioactives and stick them into food,
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which is what a number of other companies and we still continue to do.
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It's also a big difference between a pharmaceutical approach