Laura Schoenfeld: Stevia is one of those weird sweeteners that … I don’t know if there’s a ton of research on it. I think, from my experience, that most of my autoimmune clients do fine with stevia. I know some people complain about the taste. In that particular product, the taste is very, very mild, especially if they’re blending it with some frozen fruit or something like that, blueberries or frozen banana or something. I’ve never had anyone have a problem with it. I’m trying to remember what’s in there that could be a problem. I think there might some tapioca starch in it, and that might be the problem for people that have autoimmune disease, but I believe the stevia should be OK. Again, stevia is not something I would recommend using a ton of, but the amount that’s in that product is so low. It’s one of those things that you have to weigh what the cost-benefit is. If it’s the tiniest bit of stevia, but she’s getting the protein that she needs, then I usually think that’s a pretty good trade-off unless she’s reacting poorly to it, and in that case it’s not worth it to get that extra protein. I think that protein powder has been really helpful for a lot of my clients.