Logo IMG
HOME > My Amsci > Restricted Access

Restricted Access The content you've requested is available without charge only to active Sigma Xi members and American Scientist subscribers.

If you are an active member or an individual subscriber, please log in now in order to access this article.

If you are not a member or individual subscriber, you can:


Figure 6. Click to Enlarge Image

The act of eating can be one of the most dangerous things many of us do every day. Ingesting bits and pieces of the outside world provides a free pass to the bloodstream for whatever may lurk within, perhaps an unfriendly bacterium or a plant toxin. The authors argue that two mechanisms—one cultural and the other physiological—help us to avoid these dangers. In the first part of the article, the authors examine the hypothesis that adding spices to food inhibits the growth of microorganisms, and thus protect us from diseases. In the second part, they explore the idea that "morning sickness"—expelling or avoiding certain foods during the early months of pregnancy—also serves to protect the mother and embryo from foodborne illnesses and toxins, especially when the fetus is most sensitive to disruption.

Connect With Us:


Subscribe to Free eNewsletters!

Read Past Issues on JSTOR

JSTOR, the online academic archive, contains complete back issues of American Scientist from 1913 (known then as the Sigma Xi Quarterly) through 2005.

The table of contents for each issue is freely available to all users; those with institutional access can read each complete issue.

View the full collection here.

RSS Feed Subscription

Receive notification when new content is posted from the entire website, or choose from the customized feeds available.

Write for American Scientist

Review our submission guidelines.

Subscribe to American Scientist