> Although Cordain repled that he didn't think vinegar was a significant
factor
before neolithic times I can not imagine that all of the grapes or apples
were consumed so quickly that the naturally present surface blush of yeast
did not proceed to fermentation to vinegar and that this wouldn't have been
available and used as a flavoring. Catching the process while alcohol was
present is also quite probable - after all cattle are fond of eating fallen
partially fermented apples to the point of intoxication. i.e., stumbling in
the orchard!

I think you make a good point.  I've read this somewhere else, but I can't
remember where.  It may have been one of Sally Fallon's posts on the
PaleoDiet list.  She and Cordain sharply disagreed on a number of
issues--fermentation being among the biggest.

     - Sheryl