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.

Yachtold 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 Yacult.

Maybe it's a delicacy. Maybe it's something that we enjoy doing. Maybe we just want to have a butterfried

chocolate-covered cicada because it's delicious. If your lawn is currently flooded with

cicadas, you might be looking for a way to get rid of these noisy

little invaders. But have you thought about just eating them? Some cultures consider insects

a delicacy, and billions of humans eat them on a regular basis. Others relegate bug consumption

to schoolyard dares and those weird little novelty lollipops. Remember those?

But increasingly, skeptical folks are coming around to the idea that insects might just taste good.

Flimmy yet satisfying.

And I've brought in my favorite insect eating ambassador and chef, Joseph Yun,

to tell us all about nymph kimchi, deep-fried cicadas, and other delicious

dishes you can prepare with ingredients plucked fresh from your own backyard. For Scientific American

Science Quickly, I'm Rachel Fultman. My name is Joseph Youen. I'm the chef and founder of Brooklyn Bugs and also an edible insect ambassador.

And we have had a lifelong love of insects, but we've never really considered eating or cooking them in a serious manner until 2017,

when an artist approached us to work on an art project to help conquer her fear of insects by eating them.

And I said yes immediately because I love to think about ways to integrate art into my life

and into my work.

When I began researching edible insects, I came upon the UN's FAO, the Food and Agricultural

...