hqdefault.jpg

Vegan Lasagna with Tofu Ricotta [Gluten-Free!] (◠‿◠✿)

Oh dear oh yeah hello everyone my name is Lisa and I’m gonna be speakin because I did and I’m vegan and today we’re going to be making vegan lasagna but it’s also gluten free because in case you didn’t know I am now gluten free I really love lasagna lasagna is delicious I like that it’s just kind of like a little block of like everything that you want in one kind of like section it’s not the most beautiful food but it’s definitely delicious I mean it’s like spaghetti casserole we will be using a tofu ricotta we’re also going to be making kind of like a meat sauce with it you don’t have to do that if you don’t want to I just kind of feel like it and it was really good when we did it last time I like kind of like a very bulky lasagna and we’re going to be using frozen spinach by the way the gluten-free noodles that we’ll be using are by King Giada brown rice pasta we made it for the last lasagna we made and it was actually really good it tasted exactly like normal pasta it’s great so I recommend this we got a pot a teeny bit of oil doo doo onions kind of keeps cooking away they look sweaty Phyllis nice nice and good got some browning happening caramelizing some from the some natural sugars of the onions I guess some garlic powder I know like it says garlic powder it’s granulated garlic both works I just found out this is what we have so you can use fresh garlic too I’m just being lazy so we got some pasta sauce this looks nice and browned and delicious we’re going to add in the pocket oh dear oh dear oh okay why is it so bubbly this is like a flashback to what happened I think in like my first video just going to jump in the rest of the past so I’m going to add half of this can Oh God so splashy and the best thing causes Lavanya is that it’s like a lot of food like if you don’t really like cooking that often you can make one of these as Anya’s and it can last you probably the entire week depending on how you learn in your house I think with Eddie and myself lasagna probably lasted like four or five meals probably and because it’s so like packed full of protein there’s like the ground around which we’ll be adding in a second and the tofu ricotta which will be making after this is done it’s just like it’s super filling and super delicious if you were to serve this to like an omnivore they probably wouldn’t realize that it’s vegan dispelling those vegan miss that vegan food isn’t satisfying so I’m going to use some ardena beefless ground the Eve’s ones I only use that one has gluten for you this one does not have gluten this is just PR soy baby I mean this is going to be a very soy heavy lasagna that’s just gonna be our protein of choice today if you so choose you can also add lentils into the sauce just on maybe about 1 cup of water to 1 cup of lentils in here and that’ll just cook up some lentils you’ll have a little extra protein in there and it won’t be sitting so I’m adding the whole bag [Music] special thanks goes out to Eddie Eddie did all the dishes and put away all the dishes and helped me set this all up because he is a partner who supports me daddy boo-boo because we’re baking this in the oven it doesn’t need to get like super super cooked through we just want to have it kind of amalgamated into the sauce and you know doing this thing we’re gonna turn off the heat we’re going to take this away some people don’t use this much lemon but I think that like a ricotta is like really cut tart I’m going to squeeze half juice lemon in there then we’re going to add some tahini now this tahini has suck so if you have like actual tahini that’s not this whatever this stuff is I mean I don’t know it’s not it’s not great this isn’t like the kind of delicious silky – key that you get from like middle-eastern stores I’m not gonna lie this is the white people pay me it’s not good sorry I only got it cuz it’s on sale this is about probably two tablespoon about a teaspoon of miso so I’m going to have it in there a quarter cup of nooch I’m going to eyeball it cuz I’m lazy and a little bit of garlic powder this is this garlic powder I’m just going to mix this all up so it looks kind of gross but have faith it is gonna work out you can add a little bit of oil too if you want to but I think that’s heaney already is quite oily enough that looks good to me I got I’d love to help you crumble a tofu because my Azima is not happy with you today so you got the tofu happening and we’re just going to crumble it up [Music] see admit yourself maybe like a quarter teaspoon not a time and because you guys know that I’m super sensitive to salt maybe you need a teaspoon and now taste as we go so I’m going to use some frozen chopped spinach so that’s one cup all bad is the disaster Alomar because I like a lot of spinach so I’m going to do like three cups I actually still come to the surface this is about for a total if you don’t like frozen spinach use something else you can use broccoli you can use kale you can use whatever the heck you want so I’m going to defrost them the microwave for about a minute or two my defrosted spinach just put that all in yeah and you have like a spinach ricotta kind of situation and you can put this inside of like phyllo pastry or like puff pastry – if you guys want to make like I don’t know phyllo cups spanakopita this will be a delicious filling for Senator PETA we’re going to start off with that passeth off before where I use what Eddie called a giant spoon because apparently the spoon of too big it’s a normal system to use the cheezer’s spoons I know what is with the guys in my life who like to have tiny students ate with weird you’re weird so just spread a little bit of sauce on the bottom just to give it a little little some song to work with you don’t do what I did I left this pasta just kind of chillin all clumped up together on the side for an extended period of time and as a result it is well clumpy so don’t do that so this might not be the most beautiful lasagna you’ve ever seen but I’m just keeping it real in the channel mistakes were made so we’re going to grab the ground round soft pasta sauce that we had before [Music] we’re gone a little bit of cheese make sure you get the edges so that you’re lose money doesn’t dry out was speaking you’re going to cover it with aluminum foil and bake for about half an hour and then they can’t uncovered for 10 minutes hello I’m back I changed my shirt because in case you didn’t notice there are a bunch of stains all over from the explosion that happened in the pot so now we’re going to get all up in here the battery on that camera died so no more above food porn kind of this is back to the one camera setup all right let’s cut me a slice an try and leave like this side intact so that I can take a picture which mark I feel like cold lasagna is like much easier to photograph we’ll see so when I go there let’s see if I can do this separate the side got a prep it oh god this is oh wow that butt went a lot better than I expected look how delicious it looks holy man this is beanie and like look at the noodle and looks just like gluten e noodles follow that’s hot I just burned part of my tongue but it’s delicious hmm I love lasagna this brings me back to like being 14 and I was just like living with my mom and we didn’t really my mom wasn’t home a lot because she was working because you know single-parent life so I ate a lot of like that box lasagna from like the grocery store and I would cook that up and that would be my dinner and well my mom came home so this tastes exactly like that you got like some cheesy action some spinach delicious pasta sauce noodles a tiny bit of cheese it tastes like my childhood which is weird because this is not Vietnamese food so if you want the recipe you can click over here or down here the link will be in both places on live eat vegan calm which is my website my blog which I’ve been doing for six years now wow that’s a long time I hope you guys enjoyed this recipe I know I’m a little all over the place and it’s been a while since I’ve done this kind of face to face video with being and stuff and I’ve got like a lot of life guy I’m just all over the place so yeah I hope you guys make this and if you did I hope you post pictures of it and share it on Instagram or snapchat or Twitter there’s lots of things you can customize about this instead of the ground round you can use quinoa you can use lentils you can use green lentils red lentils you can use beans if you want to I feel like beans would be a little weird in Livonia but if you guys just straight-up PvP and just season it like you would season like beef I have a recipe for like a vegan beef stew on my blog if you want to check it out and I have some flavorings that make it taste Curtis beefy if you want to try that I hope you guys enjoyed this video if you did give it a like comment down below what are your favorite kind of things you like to put in lasagne I hope you guys try this out and subscribe for more videos like this I’m really glad that a lot of you guys stuck around for especially after my video from Saturday about veganism and privilege the video was with Emily from this Russell’s vegan life and it was awesome because I got to hang out with them and we eat delicious foods I know a lot of people don’t really like to talk about that kind of stuff just cuz like they just want to focus on recipes and don’t really worry about like the politics or like the kind of tougher subjects but as vegan advocates I think it is really important that we address privilege because there are some people that just don’t have the privilege in order to be vegan I’m sure veganism is very affordable but there are more aspects to privilege then affluence if you guys haven’t watched that video yet click over there go take a look thank you guys so much for watching and I hope you guys have a delicious day bye

hqdefault.jpg

What I Eat in a Day | Vegan & Gluten-Free

Good morning everyone. I just flew back to Berlin yesterday, I was in Sicily for the weekend, I just went grocery shopping and I’m gonna have breakfast so today I’m going to show you what I eat in a day at the moment try this melon watermelon season is over now but I’m still able to find balance and I’m pretty sure I’m able to find them all year round I really love them to start my day with I think they’re so hydrating and so delicious and as some of you know I don’t have a blender at the moment here in Berlin I will get one very soon so until then I am just eating fruits like this and the winter I’ll probably be making more smoothies but right now I don’t have a blender so I buy fruits that I actually enjoy just eating by themselves I pack this from home yesterday before leaving Switzerland there’s a passion fruit a pineapple and to face from my garden so it’s like 3 p.m. right now mmm this is like a snack mmm afternoon snack because I had a light breakfast and as later I’ll make dinner this pineapple is really good and with the pineapple and passion fruit and figs I’m also gonna have some great I’m actually gonna leave now in a bit I’m just gonna eat some grapes before going and then I’ll like see you guys when I’m back hmm tonight I made spaghetti and I haven’t had spaghetti in a while for the sauce I used garlic red onions fresh tomatoes I added basil and oregano and then I added some eggplant some mushrooms and some tomato sauce and then finally I added nutritional yeast and black pepper and I’m eating all of that on a bed of spinach right now this is really good this is super easy to make and it’s gluten free and it’s vegan so that’s it for today that’s everything that I eat I don’t know how much pasta I’m gonna have I’m definitely gonna have this bowl and maybe some more after yeah I think that’s it so thank you guys so much for watching this video I really hope it was helpful or or maybe gave the ideas of meals that you could prepare at home.

hqdefault.jpg

3 Reasons Gluten Intolerance May NOT Be From Gluten

Hey it’s Mike here and today we are going to look at bread but we are simultaneously going to be looking away from gluten because it appears that there are some non gluten or gluten-free things that may be causing the same digestive upsets that people experience that lead them to believe that they are gluten intolerant there are many potential causes but we’re gonna look at three in particular that range from agricultural practice to just the baking process so this isn’t a be more afraid of food situation this is a you might not have to be afraid of gluten anymore situation real quick I’ve been talking about it forever and now I am finally releasing my cookbook it is Mike’s whole vegan cookbook it is officially live you can go and buy at Mike the vegan com which I’m also launching right now I’m launching so many things just in time for Christmas so the link to that will be in the description and I’ll talk more about it at the end but right now back to not gluten now notice that a large portion of people I know believe that they are gluten intolerant because it’s their experience they will eat a gluten containing food and then they will become bloated or nauseous or sick in some way so I wanted to investigate and see if there were any other reasons besides gluten that people might be getting these symptoms so let’s go number one is glyphosate bath aka roundup bath you’re probably familiar with the company Monsanto’s Roundup the active ingredient of which is glyphosate and I was really shocked when I heard this and that is that wheat farmers in many areas will spray their crop with Roundup to kill it all off at the same time and this is called desiccation so it dries out the whole field evenly and then they can harvest a couple weeks earlier and as this study mentions glyphosate is a probable carcinogen according to the w-h-o just like red meat but the cancer connection seems to be limited in studies to people who spray it with the link being non-hodgkins lymphoma the concern I want to talk about here is how it might give you that post gluten tummyache from this study in the journal of interdisciplinary toxicology it appears that animals given glyphosate experienced digestive disruptions quote fish exposed to glyphosate developed digestive problems that are reminiscent of celiac disease it may do this by disrupting the gut bacteria in animals preferentially killing beneficial forms and causing an overgrowth of pathogens from this other study you can see examples of this Salmonella happens to be resistant well lactobacillus is susceptible to it so in other words just like a really crappy antibiotic that only kills the good guys thanks monsanto furthermore this overgrowth of pathogens can lead to a disruption of your intestinal lining aka leaky gut quote pathogens through their activation of a potential signaling molecule called zone Yulin induce a breakdown of the tight junctions in cells lining the gut leading to quote leaky gut syndrome and something tells me that none of this is going to feel good I mean after all our good bacteria digest food the opposite of which is indigestion which happens to be what many people feel after eating gluten leaf foods so a quick summary the herbicide roundup is being sprayed directly on we shortly before it is harvested which may lead to a sort of probiotic bomb which then causes some intestinal distress now I do want to present both sides here and Texas wheat does say that in the u.s. at least this is not that common of a practice and it’s not being sprayed into super high amounts that people say it is on my own farm I use glyphosate well before I plant wheat to provide a clean planting environment sometimes I use the glyphosate after harvest to do the same thing to keep the field clean so he might not be practicing desiccation but he still is spraying glyphosate on his field once maybe twice a year he didn’t need to practice desiccation because it is often only necessary in areas of the world with so much shorter growing seasons like the United Kingdom from this paper in 2007 the level of glyphosate in wheat exceeded the point two milligrams per kilogram limit but in other years it did not however some UK wheat samples have clocked in at two point three milligrams per kilogram which is about 11 times higher than the safe limit however these safe levels are not only based on industry funded science but they are also based on glyphosate alone which is allegedly not harmful to humans because it can’t penetrate ourselves but in actual roundup glyphosate is accompanied by other chemicals that make it more powerful and possibly penetrate ourselves which are called adjuvant so this is a bit like scientists studying bullets without a gun and being like we’ve concluded that these bullet things are absolutely harmless look they can’t even penetrate my skin would you like cash your check oh just take cash Thanks and I know we are not talking about celiac disease specifically here but from this graph you can see that as glyphosate spraying on wheat has increased so has the incidence of celiac disease yes basically everything bad has also increased in that period of time but it’s worth noting and that red glyphosate line is from USDA data so take that mr. Texas wheat so I would say this is compelling but not necessarily set in stone until we have say some clinical trials showing people eating low glyphosate bread versus high glyphosate bread and see how they respond but it could offer an explanation for people who maybe eat bread one time and feel fine and the next time they don’t perhaps that one piece of bread was made with some higher glyphosate wheat and now moving on to number two which is yeast and I can tell you right now that this is probably not hurting the vast majority of people but it’s worth looking into the insights into this come from sufferers of crohn’s disease who have symptoms such as bloating cramping and abdominal pain does that sound familiar it sounds like the definition of gluten intolerance and as dr. Greger mentioned in his nutrition facts video on the topic bakers have the highest Crohn’s disease mortality and from a different data set among the highest rates of Crohn’s disease perhaps a hypersensitivity to yeast may be playing a role in Crohn’s disease he also mentioned this study where scientists poked the inside of people who had Crohn’s digestive tracts with potential allergens such as peanuts and citrus and here is one patients reaction to yeast right there in the middle girls and the Crohn’s group on a whole had a statistically significant immune response to yeast and from this study which put people with Crohn’s on a yeast elimination diet and measured their Crohn’s index which includes things such as abdominal pain which improved after eliminating yeast they then gave them yeast pills and it got worse and another very interesting fact if your gut bacteria is out of whack then you could have a digesting yeast yeast digestion is performed by specific bacteria that we have gained since drinking beer and baking bread because of this one treatment for Crohn’s might simply be taking a pill with a bunch of this bacteria in it no I’m not saying that everybody who thinks they’re gluten intolerant is automatically suffering from Crohn’s disease but in the u.s. our current estimates are about seven hundred and eighty thousand people and it can often be under diagnosed and it’s just very hard to diagnose with nearly half of people with Crohn’s having visited the doctor ten times before it was diagnosed but the question here is is it possible that people who don’t have Crohn’s disease are also having an adverse reaction to yeast maybe not but I think that this should be on people’s radar and that we should do more studies on this and you can imagine if somebody was reacting to yeast they could totally convince themselves with their a gluten intolerant by going home with some organic wheat and baking their own bread with all just natural ingredients and active dry yeast and bam they can have a response and believe it was gluten I guess the easiest way to test this would just be trying to eat some unleavened bread alright now to number three which is a quicker one and that is bro mated flour I’m gonna resist making some bro jokes but the stuff is serious it’s been banned in a lot of countries the entire European Union China South Korea Sri Lanka Canada Australia Brazil Peru and Colombia surprise surprise not banned in the USA despite being a carcinogen and an oxidizing agent which is interesting because oxidative stress is implicated in every major disease including cancer but potassium bromate which we add to bread to condition it and bleach it is a GNote oxen fun stuff India and the US do allow it India allows 50 parts per million and the u.s. allows 75 but the u.s. also requires it to be put on the labels of foods which is why the Environmental Working Group was able to compile a list of foods on their site this includes everything from pizza dough and French bread to cakes and rolls all that gluten nice stuff now the industry’s response is that it is neutralized during baking but this study seems to show otherwise there’s still bromate in they’re after its baked now would this actually give you a stomachache though well oxidation does lead to inflammation which can be irritating but I really wanted to include this just because it’s a dangerous thing to have in food people should be aware of it and we should be pressuring our companies to not put it in their bread okay so by this point you realize that there can be a lot of random crap and bread that could be making you feel bad so what’s the best way to maybe figure out if his gluten or not and I would have to say something which might blow your mind and that is wheat berries a wheat berry is the entire wheat seed so you could go to the grocery store and get an organic bag of wheat berries and go ahead and cook them and add nothing and just see if you have a reaction there won’t be any glyphosate because it’s not allowed in organic farming there won’t be any yeast because you didn’t add it and there won’t be any of those other weird processed ingredients from store-bought bread at this point I again want to emphasize that all this doesn’t mean that you should be afraid of bread I just think it’s good to take a level-headed look at what could actually be causing something and in this case you could expand your diet if you realize it’s not actually gluten and I will be doing a future video looking directly at gluten and seeing how dangerous it might be so stay tuned maybe subscribe for that now I want to say a couple things about the e-book and the website the e-book is Mike’s whole vegan cookbook and it has about 30 recipes ranging from sriracha baked fries and peanut butter cherry cookies to to sweet potato sushi and our unicorn parfait which is super awesome looking it also has some discussion stuff like being vegan at the potluck and fortifying your own plant milk and it’s currently available directly on my website for $11.99 so you can get it in time for Christmas if you do celebrate that and I do just want to say that a lot of the proceeds for this are going to go toward my masters in public health tuition so thank you now for the website itself I originally created it with the intention of making another way to search my videos I realized it was really hard for people to find a certain topic so over time I want to archive all of the different topics in there and make it super searchable I also be uploading articles or text versions of the videos with references and all that so you can go and look at it or in case you can’t watch my video you sort of read my video and finally I have a section called Mike yourself in case you want to start your own YouTube channel it goes over things like cameras and lights and software and I’ll add some more features to the site in the future but for now that’s it for today.

hqdefault.jpg

Easy Vegan Meal Prep (Healthy + Gluten Free)

Hey everyone its Caitlin and welcome to another video in this video I’m going to show you some easy recipes that would be a perfect for meal prep for the school or work week we’re going to be making some golden milk chia seed pudding for breakfast some tasty beans and rice for lunch and last but certainly not least some sheet pan fajitas for dinner with chipotle lime tofu before we get into these recipes I am legally obligated to inform you that this video is sponsored by thrive market as you guys know I team up with thrive on a monthly basis to bring you all these awesome recipe videos and if you live in the US and haven’t checked out the rice market yet what are you waiting for but you can click the link in the description of this video to get $60 worth of organic grocery credits plus a free trial plus free shipping so you know a very good deal I’m sorry guys I don’t really know what’s coming out of my mouth today I think I had too much caffeine or something but anyways let’s just get into the video so first we’re going to make some golden milk chia seed pudding this recipe is so easy and it is perfect for meal prep so to start out you’re just going to add some chia seeds to a bowl I’m using some white chia seeds because it makes the pudding look prettier TBH but you can use black ones to thrive market cells both then we’re going to add in some turmeric cinnamon ginger cardamom cayenne and black pepper you can’t taste this but it helps with the absorption of curcumin in turmeric which is healthy and they were also adding a pinch of salt then we’re going to add some plant-based milk I am using some coconut milk I got this one on 5 market and I like how it is unsweetened because I prefer to just sweeten my breakfast with fruit but on that note if you do want to make this sweeter you can also add in a few tablespoons of the maple syrup I’m also adding in some vanilla extract then you’re just going to whisk everything together until all the spices are well incorporated and you don’t get any clumps of anything then you’re going to let this sit for about 5 to 10 minutes and then just whisk it one more time because sometimes you get these really big clumps of hard chia seeds and it just helps everything to be more evenly incorporated so then you can plop this chia seed pudding into some mason jars or Tupperware for an easy breakfast and then before serving you can top it with fresh fruit like some blueberries as well as whatever else you want I used some coconut and pumpkin seeds but like I said the world is your oyster that’s not very vegan but you know do what you want with your toppings but anyways I love this breakfast it’s so warming and cozy and it keeps me full until lunch speaking of lunch we’re going to be making some instant pot rice and beans and this actually only requires five ingredients but tastes so good so first you’re going to add your dried beans to your instant pot I’m using some red kidney beans from thrive market I like buying dry beans because it’s more cost effective but you can use any beans that you want in terms of variety then we’re just going to add in some vegetable broth some rice and then some water just to top everything off and make sure there’s enough liquid in the instant pot then we’re just going to give that a good stir to make sure the rice and beans are evenly distributed throughout the liquid then we’re going to be adding in some chopped cilantro I chopped my cilantro stems for the most part because they still have flavor and are going to like sort of dissolve into this and you won’t get big bites of them and then you could save the leaves for a garnish or something else then we’re also going to add in a little bit of salsa and this combination it just makes the flavors amazing ooh and I also wanted to note that this is the vegetable broth I use I actually buy it on thrive market and it is a paste and I like it because you get 38 cups out of this container and it’s super convenient to use rather than buying those cartons of vegetable broth over and over again so just going into it set your instant pot to ceiling and then it cook this for around 25 or so minutes then afterwards you’re going to let it naturally release for 10 minutes then release the pressure and then just give everything a good stir and Europeans and rice are done this meal doesn’t look the prettiest but I promise guys the flavors in it are so good so if I was taking us on the go for meal prep I would probably serve it with some of those fresh cilantro leaves and some avocado as well and you can also add any other snacks that you want from lunch so there for dinner we’re going to making some sheet heeda’s which a poll a lime tofu I saw someone post sheet pan fajitas with chicken once and I was like oh my gosh that’s genius I need to do it so for our veggies we’re going to start out with some portobello mushrooms I’m just cleaning them with a cloth and then slicing them into big chunks and to season our portobello mushrooms we’re going to add some tamari and some chili powder just mix that all up and then add it to a greased or lined baking pan I’m using a reusable silicone mat I can link it in the description below next up we’re going to chop our onions for our fajitas so I kept them pretty big because I like how they give texture to the fajitas and for these I’m just adding some black pepper and some sea salt mix it up again and then put that on the train next to the mushrooms then we’re using some bell peppers you can use any colors you want but I used red orange and yellow for the Instagram because you know it looks prettier so then after you chop all of those up you’re going to add them to a bowl and also wanted to note that I get all of my spices from a thrive market I like to purchase organic spices because non-organic spices are often irradiated with heat which takes a nutritional value away from the spices and some cheaper spices also have fillers or other gross things in them so that’s why I buy organic but anyways here we’re using chili powder cumin cayenne and salt then you can place this on the tray and last but not least we have our tofu I pressed my tofu and then cut it into these rectangular sort of cubes I wanted them to be a little bit thicker for these fajitas so they had a nice bite to them and to season our tofu first we’re going to add the juice of one lime then we’re going to add some nutritional yeast so much Chipotle powder and some salt and just mix that up until all the tofu pieces are pretty evenly covered in this cheesy delicious Chipotle a mixture and then we’re going to plop them onto the tray with the rest of our veggies that we’re going to bake these in the oven for 30 minutes but after 15 minutes we’re going to take them out of the oven and flip the veggies and the tofu and then pop it back in the oven for another 15 minutes and this is what they look like when they come out also I didn’t include it in the video but I do want to say that this recipe makes 2 trays worth of oh geez I also toasted up some tortillas to serve with my fajitas you could also serve them with some rice on the side if you want a little bit of a heart of your meal but that is pretty much it they store really easily for meal prep and then when you’re ready you can just assemble your tacos eat however many you want and then I topped mine here with some salsa and some fresh cilantro plus some lime as well also for the record I used to work at a tex-mex restaurant and I think these behaves were better than the ones we sold and that is it for the recipe portion of this video let me know in the comments below which recipe was your favorite and which one you went to try out first also let me know if you like these meal prep style of videos and if you like me to film more like them it’s really helpful when I get your feedback because at the end of the day I do make these videos to help you guys also don’t forget to check out that awesome offer to a thrive market that I have linked in the description below I’ve personally been using fresh market for over a year and I genuinely love the website and love the company and I love how they carry all of my favorite healthy and organic brands and products so I don’t have to go to the health food store and pay like twice as much for them and I also can go grocery shopping for my non perishable items in my pajamas if this is your first video of mine that you are seeing and you like what you see here feel free to hit that little subscribe button right down there I post two new videos every single week ranging from easy vegan recipes to vlogs to meal prep to a budget-friendly recipe so we got a whole lot of things going on they’re all delicious and they’re all vegan so if that sounds interesting you know what to do other than that thank you all so much for watching I really appreciate it and I hope you have a great rest of your day whatever time of day it is for you I will see you in the next video bye.