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.

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That's y-A-K-U-L-T dot-C-O-J-P.

When it comes to a guide for your gut, count on Yacolt.

This is Scientific American's 60-second science.

I'm Christopher in Taliatta.

Thanksgiving is, of course, really all about the side dishes. And alongside mashed potatoes and the yams, Brussels are a common side on many Thanksgiving tables.

Not that they're equally appreciated, but science is here to save Turkey Day, with a way to mitigate the sprouts

intense, slightly bitter flavor. And here's a secret. Take swigs of red wine as you eat them.

Like any human research study, or perhaps more importantly, for one in which you'll be forcing

people to eat Brussels sprouts, the project started off with approval from an ethics committee.

Researchers then serve 28 volunteers, slices of microwaved Brussels sprouts, and asked them to rate the intensity

of their flavor on a scale of 1 to 10. They then alternated their bites with red wine, gravy, or

bottled water, and rated the flavor again. Turns out the subjects scored the sprouts as

significantly less intense on the flavor scale after a sip of wine, 3.5 out of 10 compared to 5.5.

Maybe the scientists write because the astringency of wine interferes with the saliva's ability

to deliver bitter flavor molecules to the taste buds. The results are in the journal of

texture studies, which is a real publication. Unfortunately, for the kids at the table, gravy and

water did not do the taste trick. But for adults who choose to use this Thanksgiving hack,

please imbibe responsibly, though it's hard to imagine you'll be eating

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