This is precisely the point I think all of us are making. It's a very complex issue, and we're just talking about sodium. If you look at this document, I think as you read it, and I hope you will take the time to read it, you'll see it's a very serious document. You'll see that there's a lot there. It's very difficult for an independent entrepreneur to figure all this out. It's very confusing. It's not just confusing for the customer; it's confusing for the person who's in that restaurant. It's very complex. Depending on the item you're serving, it will have different amounts in it.
Also, right now sodium is one of the top criminals, but sodium is also necessary for us, so what levels do we need?