In recent years fresh bagel sales have been growing at about 30% per year. Once considered an ethnic food to be eaten with cream cheese and lox, bagels now "have become the new donut to bring to the office," according to Michael Goldstein of Goldstein's Bagel Bakery in Pasadena, California. But one problem with bagels is that they get state fast. In the words of Ray Lahvic, editor emeritus of Bakery Production and Marketing, "the worst think in the world is a day old bagel." If a market researcher asserts that the slope of the typical consumer's indifference curves between fresh bagels and day-old bagels is -1, would you agree with this assertion? Why or why not?