On Sat, 11 May 2002 12:24:54 -0500 Sharon Giles
<[log in to unmask]> writes:
>   Fermenting fruit and the historical ecology of ethanol ingestion:
> is  alcoholism in modern humans an evolutionary hangover?

People have been observing chimps and gorillas in the
wild for many years now, and I recall no mention of
either species seeking out fermented fruit.....in fact....
I recall no mention of fruit lasting long enough to
ferment......between the birds, monkeys, and apes....
it disappears fairly fast........as someone else said,
the apes eat stems and leaves as well as what fruit
they can get.....but the fruit is usually greener than
we like it.   If our primate ancestors ate the way
apes do today, they didn't eat fermented fruit......

If cows can get into an apple orchard where fruit
has fermented on the ground, the cows will get
tipsy on it.....and pigs will do the same.....but
where in the wild do so many fruit trees exist in
one area?

Making beer out of excess grain......wine out of
excess grapes or other fruit.......excess being what
the people didn't need to eat right now......Paleo
peoples probably didn't have such excesses to
deal with......I asked my Fred who is a beer devotee
and he said the ancient Egyptians made beer....
recipes have been found.....but these were not
Paleo peoples......

I've seen bees and other insects swarm over
fallen citrus fruit....but I don't know if the fruit
was fermented or just rotting.......

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Walk The Path With Practical Feet!


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