It's true that across the board different foods will have different digestibility. Here what you're looking at, of course, is with respect to the protein content as well. Basically, as we develop our dietary reference intakes and as we develop our dietary patterns, we try to take all of that into consideration at a certain level. We realize that each particular food has different characteristics as well. It's already complicated enough when you think of just the number of different foods we have there. Then we have to sort of split them apart.
I think the important part is to make sure that one is getting enough protein that is then assimilated in as well. From most studies, certainly out of North America, we're not having a problem with respect to the amount of protein we're taking in. Certainly that's what we've shown as well.