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

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.jp.j. That's y-A-K-U-L-T.co.jp. When it comes to a guide for your gut, count on Yacolt.

This is Scientific Americans' 60-second science. I'm Steve Merski.

Labeling is much better than it used to be.

Marion Burroughs, retired New York Times food columnist.

And when you read the labels, you should really read them very, very carefully.

Because they'll give you all kinds of clues that you didn't expect to see.

Burroughs spoke April 24th at a symposium honoring NYU food researcher Marion Nessel,

called Marion Nessel and the state of food, policy, media, education, and more.

And not a lot of people are now labeling with GMOs.

I don't worry about GMOs as much as I worry about the pesticides that are put on GMOs.

I think that they're very, very questionable. There are a lot of side. There's big, big disagreement in the scientific community.

So there's nothing in food today that isn't political, but what is changing to a certain extent is what

consumers expect from their food and it's a whole lot more than they used to

expect they want fresh food they want clean food I'm not sure they know what

clean food means and I'm not sure I know what clean food means either. I don't

think it has anything to do whether it's been washed or not. How many people know about Romaine

lettuce in this audience right now? A recent E. coli outbreak traced to Romaine from Yuma, Arizona,

has so far hospitalized almost 50 people around the country. The CDC has recommended avoiding Romaine unless it's

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