user: Which of the following foods could a vegan eat and which would they have to avoid: egg, almond milk, cheese, gelatin, chicken noodle soup, lettuce, and bread.

assistant: Vegans could eat almond milk, lettuce, and bread. A vegan could not eat egg, cheese, gelatin, or chicken noodle soup.

user: When was IGFBP3 first characterized?

assistant: <think>
Insulin-like growth factor-binding protein 3, also known as IGFBP-3, is a protein that in humans is encoded by the IGFBP3 gene. IGFBP-3 is one of six IGF binding proteins (IGFBP-1 to IGFBP-6) that have highly conserved structures and bind the insulin-like growth factors IGF-1 and IGF-2 with high affinity. IGFBP-7, sometimes included in this family, shares neither the conserved structural features nor the high IGF affinity. Instead, IGFBP-7 binds IGF1R, which blocks IGF-1 and IGF-2 binding, resulting in apoptosis. 

Function
IGFBP-3 was first isolated, characterized, and quantitated in human plasma, in 1986. It has well-documented functions in the circulation, in the extracellular environment, and inside cells. It is the main IGF transport protein in the bloodstream, where it carries the growth factors predominantly in stable complexes that contain the binding protein, either IGF-1 or IGF-2, and a third protein called the acid-labile subunit or ALS.</think>
The Insulin-like growth factor-binding protein 3 or IGFBP-3 was first isolated, characterized, and quantitated in human plasma, in 1986.

user: Without quoting directly from the text give me a summary of the history of the Key Lime Pie.

assistant: <think>
Key lime pie is probably derived from the "Magic Lemon Cream Pie" published in a promotional brochure by Borden, a producer of condensed milk, in 1931. The recipe is attributed to Borden's fictional spokesperson, Jane Ellison, and includes condensed milk, lemon juice and rind, and egg yolks. It is covered with meringue, baked, and served cold. According to the pastry chef Stella Parks, users of the recipe altered it with local ingredients; she describes it as "a stunning reminder of how deeply America's traditions are shaped by advertising".

A "Tropical Lime Chiffon Pie", using condensed milk and egg yolks, is documented in a 1933 Miami newspaper article. An "icebox lime pie", was mentioned as a specialty of the Florida Keys in 1935.[full citation needed] and a recipe under the name "Key Lime Pie" was published in 1940.[full citation needed]

No earlier solid sources are known, despite appeals to the public. A 1927 Key West Women's Club cookbook does not mention the recipe. A 1926 restaurant menu includes "lime pie", but it is unclear what it was. Various accounts claim that it was known earlier, but none were recorded before 1933. A widely-reported story claims that William Curry's cook Aunt Sally invented it in the late 19th century. But there is no evidence for this, and the oldest version of this story dates to only 1895, in promotional materials for a Bed and Breakfast in Curry's former house.

It was in the 1950s that Key lime pie was promoted as Florida's "most famous treat" and in 1987 as "the greatest of all regional American desserts."</think>
Key lime pie is an American dessert pie. It is made of lime juice, egg yolks, and sweetened condensed milk. It is best served with meringue topping and is typically cooked in a graham cracker crust.

The dish is named after the small Key limes which which have yellow juice complementing the filling which is typically yellow because of the egg yolks used.

The filling is made by simply mixing the ingredients without cooking the proteins of the egg yolks and condensed milk and the acidic lime juice curdle, thickening the mixture without baking.