Thank you very much.
I want to touch on a point that Mr. Lambert raised about educating physicians about the quality of eggs. I'm a pharmacist by profession. When I started, eggs were bad. We used to recommend egg whites, not egg yolks. Then egg yolks weren't so bad. Now eggs are good, but limited. You can see the circular argument that's happening. People don't realize what's within the egg yolk: antioxidants; vitamins; zeaxanthin; lutein, which is great for the eyes; and choline, which is great for the brain.
My point is that, first, I think the education piece is very important, and you shouldn't focus just on physicians. You should focus more on pharmacists and nurses and dieticians, because they actually spend more time with the patients.
There is also something else. You didn't mention this, and I want to bring this to your attention. When I was a pharmacist, one of the things I used to treat arthritis and joint inflammation with was eggshell membrane. Lots of potential health benefits can be derived. I know that eggs have had a bad rap because of cholesterol, but even that has been mitigated. The cholesterol is saturated fat, and it's not that the body produces more cholesterol.
I think it would be good for business commercially but also good for health care if that message could be brought about in a way that reflects the advantages of what eggs can do and also demystifies some of the myths out there.