So very little, then, is added consciously; the rest is in the foods that we're eating, whether they be prepared foods or whether it be naturally occurring. Okay.
That will lead me to my next question, for Mr. Reaman. Right now we don't have any regulations making things mandatory for the restaurant groups to do something different, and to lower them we're probably looking at decreasing voluntarily, from the report that's coming out. Dr. L'Abbé, I'm hearing that it's a voluntary system you will be recommending in your report.
Can you, Mr. Reaman, give me any examples of what your group might be doing now to voluntarily reduce things? I think you've said that they're working towards that already, that there has been some progress made. Could you outline what that progress has been?
And could you also give me your perspective on the difference between mandatory and voluntary as far as the amount of regulation goes, and how it would be seen from your group? Would there be a better opportunity for your group to voluntarily reduce the sodium because of less red tape and all of the things that go with mandatory regulation? If that would be the case, then how do we ensure it would be done if it's not mandatory regulation?