Mr. Hunter, why is your website available only in English and Spanish, but not in French?
I have another question for you. When representatives from the baking industry appeared before the committee, they said how difficult it was for them to substitute some of their ingredients, such as trans fats, used in the production and manufacture of their products, which are then sold to consumers. They talked about stabilization. What they said is that they cannot find substitute ingredients that act as stabilizers. Could canola be used as a stabilizer, perhaps, or be used to develop substitute stabilizers?