Understanding the human body is a team effort. That's where the Yachtel group comes in.

Researchers at Yachtolt have been delving into the secrets of probiotics for 90 years.

Yacold also partners with nature portfolio to advance gut microbiome science through the global grants for gut health, an investigator-led research program.

To learn more about Yachtolt, visit yawcult.co.

J-P. That's Y-A-K-U-L-T dot-C-O-J-P. When it comes to a guide for your gut, count on Yacult.

This is Scientific Americans' 60 Second Science. I'm Karen Hopkins. This will just take a minute.

If you've ever been to an all-you-can-eat buffet, you know how important it is to carefully weigh your options.

You don't want to fill up on salad when so many calorie-laden delights await.

It seems some birds also weigh their meal-time choices, literally.

A study finds that Mexican jays pick up and shake peanuts to assess their relative heft before choosing one.

That report is served up in the Journal of Ornithology.

Foods that hide their edible bits on the inside present a challenge to hungry diners.

How can you tell which fruits are ripe or which shells harbor the biggest nuts?

We humans knock on melons or squeeze avocados. But how do other species select the highest quality snacks?

To find out how the Js do it, researchers fiddled with their feed. First, they doctored peanuts so that some contained three nuts while others had none.

When they offered these pods to some J's, the birds turned their beaks up at the empty shells and instead chose those

that were full. And when the jays were allowed to choose between normal peanuts and those that

weighed just one gram more, because the researchers had stuffed them with clay, the birds again

went for the heavier meal. Videos revealed that the jays shake the nuts before selecting one,

which apparently lets them gauge the nuts mass and perhaps also listen for the rattle of a well-packed shell.

Pretty clever, for a bird brain.

Thanks for the minute. For Scientific Americans' 60-second science, I'm Karen Hopkin.

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