In the article I read, it did'ent mention which kinds, but said common
types.If anyone knows any more about this, or of any research on wine and it's
effects on food poisoning, please let me, and every one else know. All I know
is that it works. One thing I would like to know is, what kind of moderation
of intoxicants did hunter-gathers use? I cat't imagine the same assesability
that we now enjoy in the stores.I mean, how often do you find fermented fruit
in nature? Most moderate drinkers I know of, think one or two a night is
light, whereas I see them as having a problem. To me moderate means, once or
twice a month.