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

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To learn more about Yachtolt, visit yawcult.co.

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This is Scientific Americans' 60-second science. I'm Steve Merski. Got a minute?

There are sort of three main ways that our species has developed to break down foods or processed foods in a primordial way.

And that is by cooking, by fermenting foods, and by drying them or desicating them.

Paul Breslin, professor of nutritional sciences at Rutgers

University in New Jersey. He's also a member of the Monel Chemical Sciences Center in Philadelphia.

And the first two, cooking and fermenting, are older than our species. Homo sapiens

came about in the presence of fire and probably eating some fermented food since that happened spontaneously.

Brezlin spoke February 20th at a press briefing at the annual meeting of the American Association for the Advancement of Science in Boston.

So I think that we may be unique among the apes and that we can detect when a food has been cooked or fermented, and that this allows us to

identify the benefits of those, which is that they're detoxified, they have greater available nutrients,

and they are, in the case of fermented foods, going to have probiotics or good microbes that we want and need in our intestines

in order to survive in the world. The second leading cause of death of children on Earth today is

diarrhea, following pneumonia, which is number one. And that diarrheal disease is, in fact, the most

common disease on earth in humans. and that eating fermented foods, properly

fermented foods of any kind, can, in fact, deliver probiotics which help prevent these diseases,

and I believe could in fact save lives if they were more commonly adapted in society.

Thanks for the minute. For Scientific Americans' 60 Second Science, I'm Steve Murseky.

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