What's Happening with AI Outside of Silicon Valley with Aaditi Tamhankar

0:02 Let's talk about what's happening with AI outside of Silicon Valley with today's amazing special guest Aditi. Now, Aditi, I'm so excited to have you here today because we spend so much time about AI's living in Silicon Valley and like we don't even make the computer chips there anymore. And yet we kind of think it's the center of the universe. There's so many things happening outside. One of the areas that really interests me is kind of the after-on effects of AI.

0:29 We think about it as like this digital thing that has no impact on the world. But in fact, it uses a massive amounts of power, electricity, space and water. actually, like, the largest user of electricity in all of Ireland is already AI server farms, and it's only going to grow. And I'm very interested because you're such an expert in the food sector, just how we're starting to see how AI is increasing efficiencies. And we're also seeing this big shift towards nuclear power.

0:56 So there's a lot of things happening that I'm very interested in. As we just get started, would love to start off with kind of your expertise and kind of what you've seen as someone who's been just so dialed into the future of food over the past few years. Yeah, thank you. Yeah, I mean, over the next 20 minutes, I'm going to show you why some of the most important breakthroughs in AI are happening outside of Silicon Valley. So we're going to talk about food,

1:22 health, biology, and companies that are using AI to design products faster, personalize nutrition, and even extend lifespan. And if leaders are ignoring the shift, they're missing a huge opportunity. So it's really in this application layer of of these foundational models that are being developed in Silicon Valley that I think is super exciting and where a lot of value is going to be created for you and me democratizing all of this health of just innovation that's Yeah, that's such an amazing perspective

1:55 because when I think about what I knew about food when I was a kid, like ours, like in my lifetime, eggs have been bad, good, bad, good, like 50 times. And it was like, no, the yellow part's bad, the white part's good. No, it's all bad. No, it's all good. And just one thing we, I don't even know right now if they're good or bad because it's changed so many times. And I remember it was like, when I grew up,

2:21 it was like, you need to drink a lot of milk or you'll never grow. And now we have so much more knowledge. Like I didn't really understand vegetables as a kid or healthy eating or any of these elements that now become much more well known. We have much better knowledge. feel like knowledge is so critical when it comes to health. If we don't know what's good or bad for us. And it's like, I certainly, we don't teach very good lessons in America

2:47 to our kids compared to some other countries. And I'm recently was, you I lived in Japan for long time and when you ask a kid there, what's your favorite food? They'll say, broccoli or spinach. And people think they're joking, but it's because they start off with this mindset of teach kids healthy eating right out the gate, which we don't do in the West. So what are some ways that AI can help people kind of be more aware or democratize the information or what's

3:10 healthy or not healthy? Yeah, I mean, for the average person, these tools are really changing the game in terms of education. Right now, we live in this world with, as you said, a bunch of kind of conflicting information, disinformation, information from like dubious sources. Like for example, a lot of people don't know that the whole, you know, no seed oils thing was started by like one influencer and then that just really caught on. But the science, let's just say, is not fully there yet to

3:39 at least fear monger about seed oils. So things like that, that consumers are very confused right now. So what I'm seeing with AI kind of on that consumer side is like apps that you can download the app, scan the barcode of whatever food you're trying to buy, and it'll tell you if there's any like crazy additives in there or ingredients. you don't want in your body and actually gives these foods a rating of green, yellow, red. so a lot of that I'm seeing.

4:07 then, ~ think a lot of it's people are using these foundational models as a personal health companion. So you can. personalize the model, tell it all of your symptoms. And a lot of people are using that instead of like a primary care checkup. So there's that aspect of it. And then I say the final kind of innovation I want to touch on is this idea of like wearables, but let's go beyond wearables, right? Everyone's talked about wearables.

4:34 You we have the RR rings, you can buy them in bulk at Costco because they're not in bulk, but you could in theory. But you know, it's like, it's almost commoditized, right? So really interesting innovation I... you know, saw recently is this idea of bringing a health screening to your smartphone, right? So everyone has a smartphone, even people in, you know, developing countries generally have smartphones and the cameras on these phones have become very advanced. All of the sensors are advanced. So.

5:03 With this technology, you can take like a 60 second video of your face and it'll tell you if you're anemic, your heart rate, your blood pressure, your just overall health just from a video of your face. And then, you know, if you talk into it, gets further like data points about your voice, about your cognition, about. So it's this idea of how can we democratize access to prevention and health? Because in the past, our health system is really awarded kind of treating disease,

5:35 right? There's so much money in treating cancer and heart disease and just less money in prevention. So I think if we can democratize that prevention, it's really going to change kind of how people live. at such an interesting angle. I've certainly used, actually just used it to diagnose something last week. One of my feet was swollen and then my wife was like, you're in kidney failure. I was like, I don't think so. think I just worked too long and it went away after a day,

6:02 but it was like, there's this thing that people do. ~ Like you'll go to WebMD and you'll say, I think I have this and you'll kind of assemble the symptoms and you're like, I'm dying. And there's this misdiagnosis issue. We're starting this one of the dangers with traditional models is that they're always agreeable. So if you say, think I have this here, my symptoms that it goes sounds like you probably do because it's being agreeable. So I know one of the challenges and that's

6:26 why you kind of need a more specific tool is one that like doesn't do that. That focuses more on accuracy rather than agreeing with you. Cause we are seeing this massive trend of people self diagnosing like more and more and But I do like this idea of that it's using actual data points because yeah, I took a picture of my two feet and then I took a picture of my foot the next day. was like, does it look smaller or big?

6:51 Because I can't tell. Do you know what mean? When you're in your head, you're like, it's so much bigger. And the thing's like, no, it's smaller, relax. And it really helps to have that objectivity. And I kind of see going into diet, one of the challenges, I've always tried to use those things where you write down everything you eat and it's so hard. If you're able to do that, you're probably already really healthy, right? If you're able to be that focused

7:11 or taking a picture and in the past, like there wouldn't be that much data because you're trying to guess what's in But I think as AI gets smarter and they can take a picture and more frequencies, they can see what the ingredients are. I kind of remember there was a Seinfeld episode many years ago. They had this amazing frozen yogurt. They're like fat free. And then someone took, someone went to a lab and turned out it was full of fat.

7:32 That's why I tasted so good. And just the thought of you could take a picture and it would immediately know, ~ because There is this challenge of what ingredients are you using. Like one of the things that's really interesting is here I live in Asia and MSG was never like negative eyes. Like it never had people turn against it. So it's so common here. They sell it in every single gas station, every single like small market, every seven 11 has it and you can buy in

7:58 these tiny packets and it's like so frequently used. Now I get a headache from it. So I always know when it's been added to something I eat and I don't know if that's just me, but It's something that we don't, again, like you talked about it sometimes, like the science is like a little loud because they were like, monosodium glutein is so bad for you. Now they're like, no, turns out it wasn't that bad for you. Maybe it's fine. And it's very hard to

8:17 keep up on what's healthy, what's not healthy. And people's definition of healthy is so broad that just like how different what people think is a healthy food versus not a healthy. Like if you look on a food delivery app here for healthy food, it'll show you like KFC, like it's almost impossible to order vegetables. And even if you say I want vegetables, like what do you mean? So definitions of healthy are so broad. And when I lived in Japan, if you said,

8:50 I'm a vegetarian, like, oh, so you just eat like fish and birds, like they can't, it's so rare that they can't wrap their heads around it. And it becomes very challenging. having a tool that can tell you what the ingredients, and I also think about this, like what if you have an allergy? and you can take a foot in it can give you a hint like wait something doesn't look right here that could be really powerful so I I love what you're talking about

9:12 I could see how it could be so helpful for people to have a tool that provides objectivity and definitely living in a third world country I've noticed that everyone has or has access to a smartphone very it's much more common than access to a laptop or a computer so the fact that we can start to put these more powerful tools like I have definitely thought about the democratization be the ability for now, anyone could speak English without an accent, without spelling mistakes. Like it's such

9:38 an advantage for people writing, but now to have the advantage of democratizing knowledge or information, I can see how powerful that is. That's really amazing. What are some of the other ways that you see some innovations happening that can really help everyone, not just the people at the top? Yeah, that's, I totally agree with you. So one area that I'm very excited about innovation is in the microbiome. So, you when I look at what innovation is going to change the world,

10:07 like, I'm sorry, it's not going to be iPhone 19 or iPhone to whatever number on, you know, cause these are very incremental changes. It's not, you know, having a one megapixel better camera is not going to change your life, but you know what might change your life? Understanding the microbiome. And that's something we really do not understand, right? We sequenced the genome like decades ago, and then, you we can, you can do a genome test for a couple hundred bucks, 23andMe, Ancestry, you know, there's all

10:34 these websites. And once you sequence your genome, it's like, okay, great, I know that. Okay, then what? Like you kind of already know it. And yeah, there's some component of epigenetics, things, you know, that can change in your environment. But for the most part, that's like a solved problem, or there's going to be incremental innovation there. But for the microbiome, it changes every hour, every minute, every meal you take, it's going to change. And we just don't have those high quality longitudinal data

11:04 sets about the microbiome. And a major bottleneck there has just been sampling costs. It costs about $250 now to get one sample of the microbiome. So if you think of it, how are you going to test every day or after every meal? It's not really possible, right? We actually are invested in a company called BiomSense that is kind of creating these really high quality longitudinal data sets from a hardware device called the GutLab. And with this hardware device, once we have this data, that's really when

11:33 AI shines. It can use all that data, kind of anonymize it, standardize it, and then mine it for microbiome, sorry, for biomarkers. So, you what that might look like in practice is suppose, you know, you, God forbid, someone gets cancer, right? And then if they have cancer, their microbiome could dictate what therapy is best for them and can track how that microbiome changes throughout that kind of therapy process and develop like therapeutics that are targeted through the gut microbiome which is something that we just.

12:09 haven't had much success doing in the past. So yeah, I'm definitely excited about that as a major area of innovation. And that's so interesting because we saw the challenge of 23andMe who just declared bankruptcy was that they couldn't find a way to make the data useful. Like they were like, they kept promising they would find some way to use your DNA to like better provide a health out, some type of better health outcome. they hundreds of millions of dollars in R

12:36 &D and never found a result from that. And so maybe the result is somewhere else. it makes a lot more sense that you would look at if you could get that specific of what works on me and what doesn't work on me because Even when people are taking Medications, right you're taking these two medications you can't take this medication because they interact in different ways and if you forget like I am I was talking about me, but I had an ear infection recently and

13:05 because When I was a kid, I had to have surgery from an ear infection. So I had like tubes in the surgeries, like, we have to give you different drops because of that. I was like, what? And if I hadn't said it, they wouldn't have known, right? Because it's like, who looks at your record from 40 years ago? And these small things can make such a big difference that like, I'm allergic to this or I'm not allergic to that,

13:29 or I've tried this and it didn't work. I wonder if one of other big problems is that people like never take the entire course of the medicine, right? Like you're supposed to take it for seven days. You feel better after five, so you stop. And then that's how you make like a resistant version of it. And I could see how having a track, something that tracks and says, Hey, you forgot to take it. It can be really powerful. I've, even when you try and have those

13:53 like daily tracker things, if you're doing a lot of medications, which some points I have been it, you then go, did I take this mornings or not? So having something that is paying attention from the inside could be very, very interesting. I think it's that's really exciting because there's so much opportunity there. And I think that we don't even think like about how some foods are living. Like you want a yogurt that's living, like kimchi, which I eat a lot because live in Asia.

14:22 It's not just spicy, it's also alive. And that makes a huge difference in your microbiome. Like those are studies that I'm very interested in is how like when you eat foods that are the bacteria is alive, it makes a really big difference. And it is very unknown and it's hard to track your data. Like one of the challenges that we have is like, even if you're on a diet, you go, I'm going to lose some weight and you don't have a fixed goal immediately throws

14:47 you off. And there's all these other things. Well, how often should you weigh yourself and how much of it's water weight and all of these things. it's like we sometimes, I certainly, someone who's constantly dieting uses as excuses for vague data. ~ and it's very, very interesting. So for people who are interesting thing. far away do you think we are from having like meaningful data? Because you need so many data points for AI to have enough to find meaningful data.

15:16 Yeah, well, I would actually push back a bit on that point. ~ I think now there's been a lot of active learning approaches where you only need a couple data points, and the AI can kind of train itself on that. ~ So I think that is kind of something we're seeing, obviously very emerging. ~ But yeah, I mean, I think with the microbiome, a couple years, I'll say, that we'll have enough data to have meaningful kind of clinical discoveries. ~ It's happening really fast. It's the

15:41 crazy part. Like I feel like I can barely keep up with my job because it just yeah, there's so much change going on all the time. And you know, there's different approaches to this as well, right? So there's one aspect of like, you can test the microbiome through a fecal sample that you put kind of in a machine or send it off to a lab and that's going to tell you your microbiome. But there's also startups like Throne, which is just putting a camera on your

16:05 toilet. analyze everything that comes out of you on a daily basis and using kind of computer vision and AI models can tell you, are you well hydrated? Like, are you having this issue or that issue? And I think even Kohler, with one of the Kohler's like a brand for high-end kind of appliances, like toilets and sinks and things like that, they just came out with the smart toilet. So these things are being rolled out very quickly. Yeah, I just saw that in the news and it's

16:31 like how precise do you want it to be? And like, I remember, ~ like some people are very specific, like they weigh every ingredient that they're eating and it like, the hard thing about that is it's just a lot of work. It's when you start to move away, like when they started connecting the scale to wifi and so you don't have to like type it into your tracker, like as we add the convenience and people are more likely to succeed,

16:56 like the one thing I've learned having worked with so many clients is that the more you try to change behavior, the harder it is. So when you can, people are always gonna use the bathroom, right? So, and I, the thing is I already know, like if I had one of those in my bathroom, my kids would only use that bathroom. So then it would have to able to tell all of us apart, right? And it's like, now it's a new challenge because it becomes funner.

17:18 And I can see how it will be really useful because it's passive. Like you don't have to change your behavior, like going, like. go and do a sample at the doctor's office like you have to remember so don't go to the bathroom at home, hold it for the doctor. That's challenge for me, challenge for my kids. So I think even though it sounds a little bit silly, it also, I could see it being really successful because it doesn't require any behavior change. says, you're already

17:39 going to use the toilet. So we'll just make it easier for you. One of the things that's kind of interested me is I sometimes see food companies come out and they go, well, we're bringing back an ancient grain, like we're a sorghum or millet. and they're kind of, or barley, like, we don't eat this anymore, let's bring it back. ~ And I wonder how, why do we shift away from these different foods and how can we figure out like,

18:06 what is the right one for us? Because there's so many people that are allergic or think they're on the spectrum of allergic to wheat. Like that didn't exist when I was a kid. There's like no, I'd never heard of that. And now it's like three in 10 people have it or something like seems like, and it's like, then you have to switch to these alternative grains or alternative things. so do you see AI and technology helping us to kind

18:31 of figure out how to use some of these resources? kind of just seem to have drifted away from for some reason. Yeah, absolutely. You know, I think just zooming out, we're in this very interesting time where it's a convergence of these kind of ancient practices, like people are eating beef tallow and, you know, they're eating lots of meat and protein. And it's like this Americana type attitude where we're going to be cowboys and we're going to be super wild. I don't want anything artificial.

18:59 I have like my nicotine and I know that's like really popular right now. And then we have all of this tech innovation that's like promising to bring us into this like next century of this world. So yeah, it's a really interesting contrast and I think about that a lot. ~ So yeah, I think with the kind of is tech helping us like be closer to our roots? I would say absolutely. And so the issue with the American food supply is that it's extremely

19:29 ~ So, you know, if you think about it, most of the calories from the American diet are coming from sugar, corn, wheat, soy. Like I just like named most of it, right? Those are the commodity crops that we grow. And you know, partly it's because of farm subsidies and know, different policies, like sure there's all of that. But then there's this question of how can we rewild the American diet? How can we just diversify, forget rewilding, like let's just stop eating just these like few vegetables,

20:00 right? So there's this company called New Sizer, I love them. So they are creating like new varieties of chickpeas that have more protein, know, fewer carbs. And yeah, you could say, okay, it's genetic modification. But, you know, in reality, we did have many varieties of chickpeas that have now all been consolidated into this like commoditized, like high yield, low nutrition type of product. ~ So yeah, I'm excited about getting more of that diversity in the food supply and you know, there's quite a bit

20:30 happening on the ag tech side. And you know, I know a lot of it's controversial, not everyone wants kind of GM products, but my pushback is that almost no vegetable or fruit we eat today is quote unquote natural. Like they've all been bred in some way or you know, to have like be sweeter and have better yields and all of that. And some of our favorite fruits and vegetables don't really exist in the wild, Bananas are awful in the wild. Have you ever had a crabapple?

21:00 They don't taste good. So I think there is an aspect of, our produce is modified, and how does that really look like in the new world? And how can we diversify diets and palates? ~ And yeah, on that allergy side, also seeing a lot of innovation there. So there's some therapies now, a lot of people aren't aware of these, where you can basically cure your allergy. And the way it works is that they give you a very, very like microscopic dose of like a

21:27 peanut or whatever, whatever that protein you're allergic to in something like a toothpaste or in drops that maybe you just add the water or you just take every day. And then slowly you can ramp up, ramp that up. And for some people, like at the end of a year or two years, like they're able to eat peanuts. Other people, maybe they're just less reactive than they were before. ~ But yeah, mean, that's something that's really exciting. And I know allergy sufferers, that's like

21:53 a huge segment in the US. So yeah, I'm definitely pumped about that. I think that we have like when I was a kid, corn used to look different. Like you'd get three years of corn and it would look like three different things. And now every corn looks like it's the same, like a clone. And we are so used to, and I think that's the thing that definitely happens in America. We always want it to look the same as it did last time.

22:21 And so like if you had one hot dog, those five inches and one that was five and a half inches, you're like, what's going on here? Because you want that uniformity and it has kind of led to that in a lot in our food supply and a lot of places that like are very strange. Like all chickens should not be the same size as each other. Like all corn should not look the same. And I think that one of the things that's really strange,

22:44 I think when people push against GM, it's kind of that we've invented seeds that like don't self replicate. So like you can grow one thing of corn, but then you have to buy seeds again. Like that's, I think the fear people have with GM is that it's usually profit driven, which is like, how can we get more like, ~ What is it ~ like corn syrup into cows to make them fatter so they see more valuable like and how can we put

23:05 it into like every drink? And it's why like American Coke tastes different than in other countries because we don't use real sugar in it anymore. So I think that is one of the areas where people's fear come from is that when you see large like farming companies get involved, they tend to be so profit driven that doesn't benefit the end customer. Like if you ever look at like how chickens happen in America, it's horrific. Like everyone says cage free, it's like they're, yeah, but they're in

23:36 like a nightmare basement. Like to be free range, they just have to see like sunlight for like six minutes a day or something. Like that's not free. That's like what you get when you're in like super max prison, you get a full hour of sunlight. So they get less, but we have these tricky terms that don't mean anything. Like free range doesn't mean anything. Cage free doesn't mean anything. You think free range, it's like, it's a wild chicken that someone caught.

24:01 That's not, that doesn't exist anywhere, right? And so we have these ~ terms that kind of distract us. I think what do they call it? Like greenwashing where they make you think something's healthy. So I think that is one of the areas where, why people are trying to do this shift towards non-processed foods. Cause it's like, then there's a hope that it hasn't been messed with too much. And I think that's why people push against gym because I think it always starts

24:27 out with an altruistic mode of like, we can give more people access to something that's healthier. And then someone's like, yeah, but we can also make more profit if we make it addictive. if you look at how many, I you mentioned nicotine, like how many, if you look at an American cigarette, there's like 177 added chemicals or something. And it's like all these additional things they add in there that change everything. it's, it happens to a lot of our foods.

24:52 And I think that the hope is that if you eat a non-processed food, it will be more, natural, even though, like you said, everything has been through some type of modification or crossbreeding. Yeah, absolutely. And you know, I think a lot about something that's called like a metabolic reset. And right now we're in this time where it's big food against big pharma, right? You have two Goliaths like battling it out. So this war started with pharma and it started with Ozempic and

25:23 the GLP ones that have really flooded the market. I mean, today, like more than one in eight Americans has been on a GLP one before. which is insane, right? I these drugs came out like maybe a year and a half, two years ago. I mean, they were around before, but they're really kind of being used as like a weight loss tool. And so what these drugs do is it's not like a weight loss tool. You don't take ozempic and the fat melts off you.

25:49 Like that's not how it works. The way it works is that it's triggering those ~ pleasure and addiction centers in the brain. So you have people who are like, yeah, I was on ozempic for my diabetes or because I'm overweight. And suddenly I don't want to smoke cigarettes anymore. I don't want to drink alcohol. I broke that addiction kind of overnight. And that's how it's working is through these pathways. So you have big pharma starting the war. And then big food is like, this is the

26:16 first time in decades that they haven't able to sell as much junk food to American consumers. Because the consumer taste itself has changed. People don't want highly processed, addictive, sugary foods. you people on Ozempic actually crave things like a cracker, like they don't want the sugar. So big food is now, okay, how do we respond to this? So I'm seeing, you know, high like nutrient dense foods, high protein, low in calories, kind of more like savory. And so they're trying to respond by coming

26:50 out with supplements and foods that are, you know, convenient for GLP-1 users. yeah, well, it's great if people don't eat any processed food. Like we still live in a culture that's very fast paced and, you know, women work and things like that, that processed foods are just more like convenient for people. So yeah, I think it's really interesting how this is going to play out. But I would say my money is on big pharma just because they have better margins

27:14 and they have a lot more money and ~ yeah, you know, potentially a lot of innovation coming out on the kind pharmaceutical side. Wow, it's really interesting to think how much. If one in eight people is taking it, how much they have to shift. If they want to eat something different. it's like, they're so, and the thing is it's such a new thing that you don't like I'm always nervous to be like the first person to try a new medicine.

27:44 like, let's see the side effects before we jump in. And it's like, people have gone in so much on that. And there's such positive and negative things about it. And it is just pure profit, but. Yeah, so people are eating less or the cravings change because so much of the American diet is built around... I know it's not a pyramid anymore, they changed the shape of it, but one thing I always found interesting is watching how much they increased the

28:08 amount of sugar on the food pyramid. used to be like... It went from like you shouldn't have any to it's not so bad to it's recommended. And it's like, sugar's not good. If you're watching this and you don't know, sugar's not good for you. There's no part of it that's like... good for you. So the fact that it's on, you know, the food pyramid, guess they call it a plate now, maybe they've changed every few years of shape. But I remember when I was a kid,

28:33 it was like, you should eat 13, like, servings of grains a day was like the recommendation. That's so much. Like, I don't think I could eat 13 handfuls of rice in one day. Like, that's and that's a small serving of like a grain. It's so much that like I don't know, I'm much older than you, but I remember when they would send pictures, they would show you pictures of a balanced breakfast. They would show you cereal. This is part of a balanced breakfast.

28:58 And it's like huge. It's like three glasses of orange juice, a glass of milk, your cereal, then like all these other things. And it's like a huge breakfast. It's like the cereal doesn't even really need to be there. But our definitions of what's healthy and what tastes good, like one of the things that really blew my mind was like when I stopped, I don't really eat sugar almost ever. And I drink The cola I drink is they use stevia in it,

29:25 which my kids think is so gross because they do drink real coke. They're like, that's disgusting. And it's like, if you don't eat a lot of sweet stuff, your definition of sweet really shifts. Like we think that sweet is absolute in our taste buds, but it's not. If you never eat sugar, then you eat like a really sweet strawberry. You're like, whoa, this is so sweet. This is a 10 and a 10 sweet for me. So it's like there are some foods because

29:45 like I've been so far away from eating a lot of sugar that I can't like, I taste like a cake, one bite of cake. I want to make kids read bars. I'm like, that is so much sugar. How can you like, it hurts your teeth and you reset. And I think that's something that is really important kind of realizing that power in controlling and knowing what things are right for you and what things are wrong for you and like what your body likes and craves.

30:10 And it's very interesting to see that we are going to see these shifts and like the the diet, like if yeah, pharma changes how people consume. And my understanding of like, goes up because that it makes you eat like once a like it makes you less hungry, or it slows down your digestive system. So then how do you maintain profits? Or how do you maintain your business when people eat less and the snacks we like certainly do change like the

30:37 snacks I liked as a kid now I'm like, those are gross, I can't even imagine. But we have these shifts. So What do you think is kind of the future of food? Like what do you think looking forward? What are we going to see over the next maybe five to 10 years? Yeah, the future of food, something I spend a lot of time thinking about. ~ You know, I think we're gonna see shifts in various levels, but if I were to make kind of a bold

31:01 prediction, I think ozempic is gonna be like seasonal weight loss, right? People wanna get like, look hot in their bikinis in the summer, and they're gonna, you know, take some ozempic, really slim down. In the winter, they wanna indulge with their family over Thanksgiving, Christmas, like people will get off ozempic, like. I really see it as just being like this tool people use for when they really want to slim down. Like I'm not saying that's necessarily good or not. Like I think there's definitely cons to

31:28 that. yeah, I mean, just seeing like the price trajectory of like, you can get a compounded semi-glutide, which is basically like an ozempic or metformin, set bound, one of these. You can get one for pretty cheap, like I think 30 bucks a month. Like it's really just going down every day, right? So yeah, that's one thing I see as like kind of future of food well-being. That's how people are going to consume. Another area that I do see innovation is ~ just kind

31:58 of bringing more of that like diversity in the American diet. So. I see a lot of products with sorghum and buckwheat and a lot of these grains that, I mean, for me are like kind of normal, right? Because I grew up eating a lot of Indian food that incorporates all of a diversity of grains, lentils, sprouted foods. So yeah, that's something that definitely seen the diet. There's actually a company doing that now called Rancho Gordo. So they're doing like these heirloom bean varieties.

32:26 So yeah, I definitely recommend checking them out. ~ But yes, that's kind of one thing is this diversification of the American diet. Then you have those that pick. And then the third, I would say major change I see is the way people indulge and just the meaning of indulgence. I mean, that's already changed a lot, but imagine in the past, it's like, okay, I'm gonna eat this cake and these mashed potatoes and I'm gonna be with this big family. And a lot of that is changing,

32:52 first of all, big families are kind of. Yeah, you maybe you being the exception, but at least in the US family size is definitely getting a lot smaller and people aren't having kids. And then, you know, with people wearing like all of these wearables and stuff, like people can see the impact of a wild night of alcohol drinking of marijuana or nicotine. They can see that in all of their data. And, you know, our rings are extremely gamified, right? It's going to tell you if you,

33:19 you know, indulge too much the night before. So I see the bar of the future as being, I would say about 20 to 30 % alcohol. ~ Because already, mean, Gen Z is like the lowest drinking levels of any generation, right? So this is already changing. So 25 to 30 % alcohol, then you're gonna have the THC drinks, which are exploding right now in the US. They're literally everywhere, Delta 9 THC. So some percentage will be that. And then we'll see other kind of mood

33:47 altering drinks like Cava drinks or ~ You know, just maybe functional mushroom drinks, things like that. And then we'll see kind of that health and wellness, like get your vitamins and get your little high type of thing. So yeah, I think the bar of the future is gonna be much more diverse than what we see today. So I think that's gonna be a major shift as well. Yeah, that like if you knew what the different drinks were doing to you

34:17 it would certainly like as much as you hear that, like they show you the bad picture on a pack of cigarettes or they tell you, every time you drink alcohol, it kills brain cells. They're like, well, I've got tons. Right. So seeing those effects, that's very interesting to me because it could cause such a cultural shift as we have more data because a lot of industries kind of rely on you not realizing the side effects, not realizing what's happening.

34:43 Like there was such a shift, even in my lifetime when they had to put like the ingredients or the calories in foods, like when you go to a fast food restaurant, now they have to tell you how many calories is everything. And then they didn't used to have to. And the problem is that they play games where they'll tell you, oh, there's no fat in this or there's no trans fat. No one knows what a trans fat is. Right. But I remember all these ingredients,

35:04 like there's no trans fats. I'm like, I don't know what that is. Is that good for me or bad for me? I don't know. And so having when the data sources you, you have a tool that can scan your body or scan the food, it does put the power back in your hands. I think it's amazing. Some of the things you're working on and involved in with your investing are very, very cool, very cutting edge. And your focus on the future food is great

35:24 for people that are listening startups in the food space or people that want to invest or kind of just love what you're doing. Where's the best place to find you, see the projects you're working on and maybe even reach out and kind of share what they're working on with you. Yeah, absolutely. So yeah, I'm on LinkedIn. That's like the best way to reach out. Definitely very active there. I'm also on TikTok. I recently started a TikTok called 9 to Thrive.

35:46 And yeah, it's lot of it's kind of about venture capital and food. So yeah, you can connect with me there. But yeah, LinkedIn is usually best ~ or just at my email, kind of first name at bootsteinventures.com. Perfect. We'll put all those links in the show notes and below the video. Thank you so much for being here for an amazing episode of the artificial intelligence podcast. Awesome, thank you for having me.