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.j.p.

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

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

This is Scientific American 60-second science.

I'm Christopher in Thalata. Got a minute?

Mmm, chips.

One of the most sublime of salty snacks.

But have you ever wondered how they get that perfectly salty sheen on the outside?

Salty is sprayed on the surface. Young Sue Lee is a food engineer at the University of Illinois or Bonn-Champaign.

And he says not all salty foods are created equal.

There's spray-on-surface salt. There's salty liquids, like canned soup.

And there are salty solids, where the sodium's dissolved in a matrix-like structure.

Think salamis and cheeses.

But when we eat those salty solids, only a fraction of the salt gets released before we swallow,

meaning a lot of that salt has no effect on taste, but a big effect on our daily salt intake.

Lee's investigating that salty solid conundrum for a company that

wants to make cold cuts that tastes the same, but contain less salt. He couldn't tell me which one.

I mean, it's a fairly big U.S.-based food company. To find a salty solution, he and his colleagues

created blocks of way protein, with various proportions of fat, water, and salt.

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