The primary purpose of the article “Protecting Ourselves from Food” was to examine the defensive mechanisms that humans adopted to protect themselves from multiple food-borne bacteria and microorganisms. To achieve this objective, the authors investigated the function of spices in various cuisines and analyzed the role of “nausea and vomiting of pregnancy” (NVP) as a defensive mechanism against toxins (Sherman and Flaxman 146). The specific data used in the study that supports the primary purpose includes the statistics of the most used spices among various cuisines and the correlation of mean annual temperature and spices in the recipes.
The major implications of the research concerned the enhanced knowledge about the role of spices in food as protectors from harmful toxins and the relationship between pregnancy and food cravings. These implications are particularly significant because they might serve as the foundation for advanced cooking recipes that would allow minimizing the number of food poisonings. Moreover, they might help women relieve the pregnancy process by understanding the role of NVP and how to moderate its effects.
Additional research that needs to be accomplished is the analysis of how to use the acquired theoretical knowledge in practice and its impact on human defensive mechanisms against food-borne toxins. It is significant because it might advance the fields of healthcare and cooking, decreasing the number of food poisonings globally.
Work Cited
Sherman, W. P. and Samuel M. Flaxman. “Protecting Ourselves from Food.” American Scientist, vol. 89, 2001, pp. 142-151.