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Well, for this one, you know, I did everyone who gave an answer was a crack to release parsley, correct. It's a very low moisture. One thing has very low moisture content, plus it's also acidic. And so it's pH. It repels fungus and bacteria. It can't survive in it. And that's mainly because of the high sugar in it. And the high sugar is also known to be, or sugar is also known to be an antibacterial. The moisture in it, and there's the natural acidity. One of the retardants for bacteria. And there's also some enzymes that Scott mentioned and enzymes as well. So that's the reason for that. They've actually found jars of this in Egyptian tombs. And they've opened it up and it's still perfectly fine to eat.