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.

.jp. That's Y-A-K-U-L-T.C-O.jp. 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.

A lot of restaurant menus these days have gluten-free options.

The problem is, many of the dishes may not be gluten-free at all.

About a third overall.

32% of gluten-free-labeled restaurant foods had a gluten-found result.

Benjamin LeBwell, a gastroenterologist and epidemiologist at Columbia

University. His team got that one-third number by crowdsourcing data from 804 restaurant patrons,

who used handheld gluten testing devices to scan more than 5,600 restaurant food samples from across the U.S.

The devices can detect gluten at slightly lower

levels than the maximum concentration the FDA allows for packaged foods, 20 parts per million.

So there could be some harmless false positives in the data. But we suspect, given that large

proportion, that this is clearly a bigger problem than in packaged food, where probably

less than 2% of all packaged food has detectable gluten of greater than 20 parts per million.

The results are in the American Journal of Gastroenterology.

And for those who need to avoid gluten for health reasons, LeBwall has these tips.

Food that was tested around dinner time was more likely to

have gluten detected than food earlier in the day. And avoid allegedly gluten-free pizzas and

...